Photos courtesy of The National Restaurant Association Show
contents of a particularly helpful session.
Still, foodservice professionals travel to Chicago for the National Restaurant Association Show because they want those hands- on experiences. They want to see how the latest innovations work in person. Much of that comes from the thousands of exhibitors that form the backbone of the show fl oor, but the renowned Kitchen Innovations Award program further highlights some of the best new equipment manufacturers have to offer. With the KI Awards now in its 21st year, there are a handful of trends Malikow believes will be featured heavily in this innovative space. “I think what we’re going to see is the continued rise of AI (artifi cial intelligence) and how that is impacting not only how the machinery itself works, but the different ways it can lead to effi ciencies in the kitchen,” she says. “It’s all about how you can be the most effi cient and productive, but also sustainable. That’s been the trend for the past couple of years and there’s no indication that that’s changing.”
Customizable Opportunities Beyond learning opportunities and product demon-
strations, networking is a major draw for the National Restaurant Association Show. In 2025, one of the net- working opportunities that is generating the most buzz is the young professionals party happening on Sunday night, May 18. Open to attendees between the ages of 21 to 35, this event gives professionals who are shaping the future of the industry time to connect with and learn from one another. “It’s really an exciting program that
24 FEDA News & Views
we’re putting some renewed focus on to make sure that we’re fostering the future of the foodservice industry at the restaurant show,” Malikow says. Another program making its return after a promising launch in 2024 is a series of custom dinners at local restaurants around Chicago. “We’re working on different themes like a sustainability dinner or a dinner from women-owned restaurants,” Malikow says. “We’re still determining some of the categories for these, but the key is that it’s not just going to a restaurant somewhere. It’s about the whole experience — there will be content that happens in a fun, engaging way too. These highly customized experiences help us make a really large industry event feel a bit more intimate.”
Registration Show registration opened in September, with early
bird rates giving attendees an added incentive to get their badges sooner than later. But even for those who missed the early bird window, Malikow encourages registering as soon as possible. “We help provide tools and resources to plan out your time in Chicago, but the sooner you register, the sooner you’re able to make sure that you’re prepared for a productive event,” she says.
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