The Crossroads of Foodservice
The industry’s biggest stage for innovation and education helps equipment dealers uncover the technologies, ideas and operator insights driving the future of restaurants.
By Bridget McCrea
Contributing Writer
When the National Restaurant Association Show opens May 16–19, 2026, tens of thousands of foodservice professionals from around the world will descend on Chicago’s McCormick Place to not only learn about new restaurant concepts, but to see how the latest equipment is helping bring those ideas to life. For foodservice equipment and supplies dealers, it’s the perfect intersection between customers and suppliers.
Caitlin Rodgers, senior director of marketing for exhibitions, knows the show from both sides. A former exhibitor with Welbilt, she’s been involved since 1998 and now leads the event’s marketing efforts. “I’ve been a believer in this show for more than 25 years,” Rodgers says. “It’s where the entire foodservice industry connects and where dealers can really see what’s shaping their customers’ world.”
Finding Real Solutions to Real Problems
A partnership between the National Restaurant Association and Informa, the National Restaurant Association Show is the foodservice sector’s largest annual gathering for education, networking and business development. For 2026, the event will focus on some of the biggest issues shaping foodservice today, including artificial intelligence (AI), automation, labor, and shifting customer expectations.
By attending the tradeshow, foodservice professionals — from neighborhood restaurateurs to national distributors — can discover practical solutions to real problems. “Operators are dealing with rising costs, labor shortages and pressure to deliver a better guest experience,” Rodgers said. “Dealers who come to the show can see what’s working, learn what operators are prioritizing for their businesses and bring that insight back to their customers.”
From automated fry stations to AI-driven ordering, technology continues to reshape how restaurants run. Dealers who attend the event can see those innovations in action. “You’ll find equipment that reduces steps, saves energy and improves consistency,” Rodgers said. “That kind of knowledge helps dealers bring even smarter, efficient solutions to their own customers.”
Equipment, Tech and the Power of Insight
For FEDA members, the National Restaurant Association Show isn’t just about seeing new products; it’s also about understanding how operators use those solutions in real-world settings. The show’s Expo + Education program, for example, offers an inside look at operator challenges ranging from workforce management to marketing and menu planning.
“This show is an incredible opportunity to hear directly from operators,” Rodgers said. “Dealers can sit in on those sessions, listen to operators’ key challenges and take away insights that help them sell even better, targeted solutions.”
Priced at $349, which includes the Expo Badge ($99) plus the education enhancement ($250), this upgraded event experience gives dealers access to a comprehensive operator-led education program. The sessions cover topics such as labor, marketing, sustainability, and culinary trends, among others. “When dealers understand what’s driving operator decisions,” Rodgers explained, “they can strengthen their partnerships and create even more value for their clients.”
Curated Tours and an Engaging Show Experience
With more than 2,300 exhibitors spread across more than 723,000 square feet of floor space in McCormick Place, the National Restaurant Association Show reflects the full scope and scale of today’s foodservice sector. To make it easier to navigate, Rodgers’ team is introducing nine curated tours. Each 70-minute tour highlights must-see innovations in a particular exhibit hall, helping attendees make the most of their time. “The show is massive,” Rodgers said. “If you only have a day or two, these tours help you focus. You’ll see what’s new, what’s trending and which companies are making a real impact.”
For dealers who prefer to explore on their own, the event will also offer self-guided routes. “We want dealers to walk away saying they didn’t miss a thing,” Rodgers added. “Whether you’re new or experienced, we’re making it easier than ever to find what matters most.”
Kitchen Innovation Awards: Where the Future Takes Shape
Now in its 22nd year, the Kitchen Innovation Awards remain one of the show’s top attractions. The independently judged program recognizes equipment that improves efficiency, sustainability and kitchen performance. “When a product earns a Kitchen Innovation Award, it’s already been proven to work,” Rodgers said, noting that the nominees are reviewed by experts who understand operator needs.
The 2025 awardees highlighted automation, AI integration and sustainability. The lineup included visual tracking systems that reduce waste, energy-saving fryers and automated prep tools that cut labor without sacrificing quality. Each innovation underscored a broader shift toward technology that supports, rather than replaces, the people working in foodservice. “The best innovations make work easier and more consistent,” Rodgers said. “Dealers can turn around and use these awarded products to start real conversations with operators.”
Connect, Network, Collaborate
Beyond the show floor, the 2026 National Restaurant Association Show offers plenty of ways to connect, network and collaborate. The Discovery Theater will feature a new product showcase that includes tableware and furnishings, packaging innovation and foodservice fashion. Those looking to see more of Chicago can also take advantage of the networking opportunities, which include the Official Show After Party at the House of Blues on May 18.
“The Monday night celebration has long been a highlight of the show,” Rodgers said. “It’s an opportunity for the industry to relax, reconnect and celebrate, and we’re thrilled to add new energy and experiences in 2026.”
Those who are earlier in their careers may want to check out the Young Professionals Program, which offers scholarships, networking events and a special tour for attendees under 35. “We started this program to invest in the next generation of foodservice leaders,” Rodgers said. “The results have been very positive; it’s exciting to see those connections turn into long-term relationships.”
Sustainability and Menu Shifts Impact Design
Dealers attending next year’s event will see firsthand how technology and consumer behavior are reshaping foodservice. Automation and AI are transforming every corner of the kitchen, from prep to plating, and the 2026 show is expected to feature more connected systems that share data between different types of equipment while also giving operators better insight into performance and maintenance.
Sustainability remains a top priority in the foodservice industry, and the show is designed to reflect this continued trend. At the same time, takeout and delivery solutions continue to evolve, and Rodgers expects equipment that maintains food quality and safety, such as smart locker systems, will draw strong interest from attendees. “Operators are looking for equipment that delivers efficiency and intelligence, whether it runs on electric, gas or propane,” Rodgers said. “The goal is to cut energy use without giving up performance.”
Shifting menus are also influencing equipment design, Rodgers added, and operators are looking for flexible solutions that can handle multiple dayparts and functions. “That versatility saves space, reduces labor and keeps kitchens running efficiently,” she said.
Where Innovation Meets Connection
The 2026 show will draw exhibitors and attendees from more than 80 countries, even at a time when the logistics of international travel have become increasingly difficult to navigate. Despite those roadblocks, Rodgers said international interest in attending and exhibiting at the show both remain high. “We’re confident we’ll see strong participation from Europe, Latin America and Asia,” she explained. “The U.S. market continues to attract innovation, and the show is where people want to be.”
For dealers deciding whether to attend the event, Rodgers’ message is simple: There’s no substitute for being there in person. Registration for the 2026 National Restaurant Association Show opened in early October. The early bird rate is $99 through Dec. 31 and increases to $149 on Jan. 1. Rodgers recommends that dealers register early and plan ahead. She also encourages dealers to follow the show’s ongoing trend updates at nationalrestaurantshow.com/home/blog/ to stay informed and make the most of their time in Chicago. “It’s where innovation meets connection and where dealers can learn, grow and strengthen their place in the industry,” she said.