CHICAGO — The National Restaurant Association Show returns to Chicago’s McCormick Place May 21-24 for the first time in three years. The show brings together more buyers and manufacturers of restaurant and hospitality equipment than any other industry event.
According to Tom Cindric, president of Winsight Exhibitions, which owns and operates the show, thousands of people were still registering just days before the show. While the numbers aren’t quite where they were before the pandemic, the enthusiasm is drawing between 1,700 and 1,800 exhibitors and filling 600,000 square feet of space.
“There’s a lot of pent-up demand,” Cindric said. “We haven’t had a show in three years and the pandemic has really hit the service industry. It’s been a tough time. A lot of companies, operators and corporations have had to get creative and have had to deal with supply chain and labor issues during the pandemic.”
The show will feature over 900 product categories including food, beverage, equipment, technology and tableware. Over 500 new exhibitors will also showcase their products.
“A third of the show is dedicated to new companies,” Cindric said. “A lot of operators are looking forward to new products, solutions and equipment. They can meet a lot of people who can meet their needs, so that’s what we’re really excited about.”
Other highlights this year include the largest kitchen innovation showroom in the event’s 100-plus year history, with products focused on everything from automation and efficiency to sustainability and waste management solutions.
Attendees will have the opportunity to watch demonstrations from chefs, culinary masters, mixologists and beverage experts, including two new experiences – The Culinary Experience and The Beverage Room – where masters will demonstrate their techniques and showcase their cutting-edge crafts.
“The whole show floor has been reimagined: the look, feel and activations,” Cindric said. “There are also ticketed workshops for the first time that are sold out. Industry professionals want to come together and learn. They have challenges. They are looking for solutions to their needs.”
The 2022 training program includes nearly 100 sessions and workshops focused on seven training areas: culinary insights, operational solutions, technology strategies, the new consumer, adult beverage trends, wellness, and workforce recruitment and development. Some sessions target timely topics, such as delivery, supply chain and workforce issues, according to Cindric.
Cindric stressed that the show is also an asset to the host city, Chicago.
“The city is happy to have us. They love this show,” he said. “This show exemplifies what Chicago is all about: hospitality, restaurants, food. So when this show comes to town, the city thrives.”
This year, the National Restaurant Association Show is supporting the ongoing humanitarian efforts of World Central Kitchen’s Chefs for Ukraine program. The show’s goal is to raise $50,000 to support efforts to provide fresh meals to Ukrainian families. Donations can be made at donate.wck.org/2022restaurantshow.
The Show To Go mobile application is a new offering for attendees to help them navigate the show.
Last minute registrations are available on the show website.
Contact Tom Cindric at (312) 506-5409 or tcindric@winsightmedia.com