“The show isn’t just about keeping up—it’s about finding smarter, more sustainable ways to move forward in a rapidly evolving food landscape,” said Stacy Hodge, the Restaurant Show’s senior director of programming. The Restaurant Show
At a time when supermarkets are well-positioned to cater to inflation-weary shoppers with restaurant-quality prepared foods that offer value, the upcoming National Restaurant Association Show provides an opportunity for food retailers to immerse themselves in the latest trends, state-of-the-art technology, and efficiency-enhancing innovations that are reshaping the foodservice industry.
“The show isn’t just about keeping up—it’s about finding smarter, more sustainable ways to move forward in a rapidly evolving food landscape,” said Stacy Hodge, the Restaurant Show’s senior director of programming.
The Restaurant Show is the largest foodservice event in the Western Hemisphere. It will run May 17-20 at McCormick Place in Chicago and is produced by Informa, the British company that owns Supermarket News, Nation’s Restaurant News, and a host of other foodservice events and publications.
Supermarkets looking for inspiration with prepared foods, grab-and-go, and/or fresh meal solutions can explore more than 2,200 exhibitors across 900 product categories, showcasing everything from fresh ingredients and new flavors to equipment, technology, and packaging.
A reimagined Emerging Brands Pavilion will feature first-time exhibitors that have been in operation for three years or less. The Global Food Expo will include international flavors and ingredients, while the Organic & Natural Pavilion will highlight clean-label and plant-based foods.
The show’s Beverage Room will have plenty on tap, including specialty hand-crafted beverages and cannabis-infused drinks, functional libations, alcohol-alternatives, as well as experts presenting business strategies to boost sales. The show floor will also be abuzz with live culinary and beverage demonstrations showcasing flavor trends, preparation techniques, and product applications.
“One of the biggest advantages for food retailers at the Show is the ability to see and experience products firsthand. It’s not just about hearing what’s new—it’s about tasting, testing, and making direct supplier connections in a way that’s hard to replicate anywhere else,” said Hodge. “For supermarkets expanding their foodservice programs, this means the chance to compare different prepared food solutions, evaluate equipment in action, and explore packaging options that fit their operational needs.”
The TECH Pavilion will feature automated cooking systems, ventless ovens, self-service kiosks, and AI-powered kitchen tools designed to make food prep easier and more consistent.
“This year’s show is all about efficiency, adaptability, and meeting changing consumer demands. With foodservice and retail facing ongoing challenges, there’s a strong focus on technology that enhances operations, not replaces workers—things like smart kitchen equipment, self-service options, and AI-powered tools that support better decision-making,” said Hodge.
Sustainable solutions will also be on hand as more exhibitors showcase waste reduction strategies, energy-efficient equipment, and responsibly sourced products that align with business needs and consumer expectations.
The Restaurant Show’s keynote will be with chef, author, and TV host Carla Hall on Sunday, May 18 at 1 p.m. It will feature a conversation led by Michelle Korsmo, president and CEO of the National Restaurant Association, during which Hall will recount her journey from accountant to renowned chef and TV personality, and detail how her passions to “cook with love” and “live with joy” have fueled her success.
Another can’t-miss session for retailers, according to Hodge, will be “Lessons from the Winners” presented by Technomic on Monday, May 19 at 1 p.m. It will provide a deep dive into how foodservice professionals can turn the hottest trends and groundbreaking ideas from top restaurant brands into their own game changers.
The FABI (food and beverage innovation) & KI (kitchen innovations) Award Showcases, which will offer a firsthand look at food and beverage innovations and cutting-edge equipment driving efficiency and new product development, will also be of interest to food retailers, said Hodge.
While there isn’t a dedicated education track for supermarket retailers at this year’s show, on-floor programming and Expo + Education sessions are directly relevant to attendees in the channel, said Hodge. Introduced last year, the Expo + Education badge provides holders with access to enhanced learning experiences along six tracks including Culinary Insights, Marketing Matters, Operations Solutions, Technology Strategies, Trends in Adult Beverage, and Workforce Management.
“Several sessions at the show are highly relevant to supermarket and grocery foodservice teams,” said Hodge. “From the hottest food and beverage trends to current consumer buying practices, to supply chain management, and hiring and retention strategies, there is a lot to learn from foodservice counterparts who have successfully adapted to industry changes.”
There will also be an Expo + Education general session with renowned chef and culinary producer/co-executive producer of FX’s The Bear, Courtney Storer, and critically acclaimed restaurateur Donnie Madia, who also contributes to The Bear. Expert Exchange & Networking opportunities which enable connections with industry experts, are also part of that program. Retailers looking to connect with their peers and engage in informal discussion on industry best practices can also participate in dedicated meetups on the show floor.
The following sessions will also be especially beneficial to supermarket attendees, according to Hodge.
May 17, 1 p.m. -1:45 p.m.
From Alpha to Zoomer: Navigating Generational Consumer Preferences
This panel discussion will feature foodservice operators across segments like convenience stores, full-service restaurants, and colleges and universities who will share perspectives on navigating evolving trends while staying true to their brand’s values to ensure a sustainable and ownable place in the market.
May 19, 11:30 a.m. – 12 p.m.
Happy Teams, Thriving Restaurants: Insights from Award-Winning Small Businesses
Based on insights from Homebase’s Top Local Small Business Awards, the session will cover real strategies used by top rated small business owners to boost employee satisfaction, improve retention, and create a thriving workplace culture.
May 19, 3:15 p.m. – 4:15 p.m.
Menu Trends 2025 and Beyond: Wow Your Guests, Drive Your Business
Curious what’s next after the sweet heat and pickling craze, or how long the alcohol-free and dirty soda trends will last? Technomic’s menu trend forecasters will leverage predictive menu and consumer data to reveal the game-changing trends poised to transform the food, nonalcoholic beverage, and adult beverage spaces in the upcoming year.
Food retailer attendance at the show continues to grow as supermarkets invest more in prepared foods and fresh meal solutions, with the show attracting a mix of regional and national chains, independent grocers, warehouse clubs and convenience store operators, all looking for strategies to remain competitive, according to Hodge.
“It isn’t just about staying informed–it’s about finding real, tangible solutions that can improve their offerings and operations right away,” she said.
