Foodservice professionals from across the country and around the world gathered in Chicago in May for one of the largest trade shows in the western hemisphere.

This year’s National Restaurant Association Show not only featured the latest innovations and trends but also provided opportunities for networking, education, and inspiration, bringing together a unique and dynamic group of professionals and producers who are driving the future of foodservice.

A significant focus was on streamlining operations through the use of technology. Exhibitors showcased integrated platforms that consolidate multiple tools—such as POS systems, digital ordering, labor automation, and marketing analytics—into unified solutions, aiming to reduce operational complexity and costs.

AI-driven tools were prominent, offering predictive analytics for staffing, inventory management, and customer engagement. These solutions are designed to provide actionable insights, moving beyond static dashboards to real-time decision-making aids.

The Culinary Experience featured live demonstrations from renowned chefs, including James Beard Award winners and Michelin-starred talent, highlighting global culinary trends and techniques.

Beverages made a splash with the increasing presence of drinks made with cannabis, with one section at the Show dedicated to those drinks. The section of those vendors enjoyed a continual buzz of activity throughout the weekend.

Sustainability was a key topic, with companies introducing eco-friendly products that provided water and ice dispensers throughout the show to reduce single-use plastic.

The Show by the Numbers

• 53,000+ foodservice professionals attended the Show (down from 58,000 attendees in 2024)
• 100+ countries represented
• 717,931 square feet of exhibit space
• 2,300+ total exhibiting companies
• 800+ first-time exhibitors, representing 35% of the exhibitor base and bringing fresh solutions to market
• 940+ exporting companies
• 600+ international exhibitors from 44 countries, offering a global perspective on innovation and sourcing
• 900+ product categories represented across the Show floor - Restaurant Business

Twists and Turns in Trade Tariffs
Tariffs emerged as a significant concern among foodservice professionals, reflecting broader industry apprehensions about the economic impact of recent U.S. trade policies. Comments from vendors and customers alike spoke of impacts already being felt due to uncertainty, daily policy changes, product sourcing challenges, and loss of business as a result of trade directives. Attendees voiced a desire for those in global leadership to advocate for policies that support the sustainability and profitability of the foodservice sector amidst evolving trade dynamics.

Key Concerns Raised:

• Financial Impact: The National Restaurant Association estimated that new tariffs could cost the industry up to $12 billion, potentially leading to a 30% profit loss for independent restaurant operators. SOURCES: Globest, Crain’s Chicago Business
• Increased Costs: Tariffs on imports from countries like Mexico, Canada, and China have led to higher prices for essential items such as avocados, beef, pork, poultry, canned goods, and packaging materials. SOURCE: Louisiana Restaurant Association
• Supply Chain Disruptions: Many fresh produce items and restaurant equipment originate from Canada and Mexico. Tariffs have disrupted these supply chains, leaving operators with limited alternatives. SOURCE: Globest
• Menu Adjustments: To cope with rising costs, restaurant operators are considering passing these costs onto consumers through higher menu prices or adjusting portion sizes, a practice sometimes referred to as "shrinkflation." Louisiana Restaurant Association

In response to these challenges, the National Restaurant Association is actively lobbying policymakers to exempt food and beverage products from tariffs. Additionally, supply chain experts suggest that some businesses may relocate production to the U.S. or diversify suppliers to mitigate costs. SOURCE: Crains Chicago Business

On the Horizon
The central theme as a thread woven throughout the show experience was the move from blingy tech demonstrations to tangible, effective tools. Operators emphasized the need for technology that streamlines operations and delivers clear returns on investment. For instance, AI-driven platforms are now being utilized for predictive staffing, inventory management, and customer engagement, moving beyond static non-interactive technology to provide actionable insights in real-time, embracing practical, technology-driven solutions to navigate current challenges and prepare for future growth.

By Chef Mary Howley

Chef Mary Howley is a consultant, trainer, and recruiter for RCS Hospitality Group. She is a former Executive Chef of her own catering company, several privately owned country clubs, and fine dining restaurants. She has studied throughout Europe and honed her skills working with a myriad of culinary styles and foods. At RCS, she is the resident culinary consultant guiding menu engineering, overall food & beverage management, back-of-house operations, and training. She had the honor to serve as research and development chef for Food Unlimited and held the position of Pastry Chef in two James Beard Dinner Events. Mary has a Bachelor of Arts degree from the Maryland Institute, is a Certified Professional Food Service Manager, a certified TIPS trainer, and a member of the Women Chefs & Restaurateurs Association. Mary is passionate about cross-utilization, seasonality, sustainability, and the precious connection between people and food.