2025 Keynote Speaker: Carla Hall
The 2025 National Restaurant Association Show has come to an end. The show was held May 17th – May 20th at McCormick Place. The NRA show is where the future of foodservice comes alive, where the next big stories unfold, and where trends are born, not followed. From bold flavors to game-changing tech, you experience the pulse of foodservice as it happens, surrounded by the people leading the charge.
There were exclusive product launches and candid conversations with industry leaders. There’s 2,200+ exhibitors across 900+ product categories—spanning equipment, tech, global flavors, and cutting-edge solutions. Each year I learn something new.
Here are Chiataglance 2025 National Restaurant Association highlights:
Chef Nina Compton Culinary Demo
- Culinary Demos. I loved watching Chef/Owner/Author, Nina Compton show us how to make Saltfish ackee and dumplings.
- Keynote Speaker, acclaimed Chef/Author/Television Host, Carla Hall. Carla shared her inspiring journey from accountant to renowned chef and TV personality. She conveyed the principles that have shaped her career and mission to uplift the next generation of food service professionals.
- Walking the Showroom floor will always be my favorite part. So many gadgets to discover and of course delicious food samples.
- Events associated with NRA like the Menu Masters awards. Recognizing visionary and creative food service professionals in R&D, culinary, and menu development.
Menu Master Awards 2025
Check out a glimpse of a day at the NRA Show
The Show by the Numbers
- 53,000+ foodservice professionals in attendance representing 110 countries
- 717,831 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
- 2026 Show dates: May 16–19 at McCormick Place, Chicago
Key trends included:
- Supply Chain Optimization: Creative sourcing strategies, local partnerships, and alternative products aimed at improving reliability and cost control
- Workforce Efficiency: Automation tools, connected equipment, and streamlined workflows to reduce prep time and support retention
- Consumer Wellness & Appetite Shifts: Product development and menu strategies that reflect interest in cleaner labels, portion flexibility, and dietary personalization, shaped in part by GLP-1 use
- Off-Premises Growth: Innovation in kitchen design, packaging, and fulfillment models to meet sustained demand for takeout, delivery, and catering
- Customization and Limited-Time Offers: Menu components and marketing strategies designed to offer value and variety while managing food costs
- Data Expansion & Application: Smarter integration of connected systems to support decision-making in operations, inventory, and marketing
- Bold Global Flavors: A strong presence of spicy, smoky, and Asian-inspired ingredients across product launches and demo menus
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