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Inside This Year’s National Restaurant Association Show

The 2022 show featured education sessions, food and beverage demos, workshops, networking—and hundreds of exhibitors showcasing the latest foodservice product innovations.

By Isabelle Gustafson, Senior Editor, Club + Resort Chef | May 26, 2022

The National Restaurant Association Show (NRA) was back this year, May 21-24 at McCormick Place in Chicago, featuring education sessions, food and beverage demos, workshops, networking—and hundreds of supplier partners showcasing the latest products.

A few highlights from this year’s show included:

  • The 600,000-plus-square-foot show floor featured over 900 product categories—food, beverage, equipment, technology, tableware, sanitation and more—thanks to over 500 new (and more than 1,200 returning) exhibitors.
  • The largest Kitchen Innovations Showroom in the event’s 100-plus-year history featured equipment with a focus on automation, efficiency, safety improvements, sustainability, waste solutions and more.
  • Chefs, culinary leaders, mixologists and beverage experts—from celebrity chef Andrew Zimmern to local restaurateurs like Angela Barnes and Renauda Riddle—demonstrated techniques, discuss industry’s issues and showcased trends and innovations in food and beverage.
  • The education program featured nearly 100 sessions covering seven education tracks—Culinary Insights, Operations Solutions, Technology Strategies, The New Consumer, Trends in Adult Beverage, Wellness and Workforce Recruitment and Development.
  • And, finally, this year’s show supported World Central Kitchen’s Chefs For Ukraine program, with a goal of raising $50,000 to support the efforts of providing fresh meals to Ukrainian families.

Check out a few photos from the event below (click to enlarge), and visit NRA’s site for more information and full list of exhibitors in attendance.

About The Author

Isabelle Gustafson, Senior Editor, Club + Resort Chef

Isabelle Gustafson is an award-winning editor and writer with a Bachelor of Journalism from the Missouri School of Journalism—a focus in Magazine Editing, minors in Spanish and Psychology and a Certificate in Multicultural Studies. She's studied in Spain, received her TEFL Certification in Peru and taught English in South Korea. She’s also a member of the International Foodservice Editorial Council (IFEC). You can connect with Isabelle on LinkedIn, Instagram, Twitter and Facebook, or email her at [email protected]

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