Sneak Peek: The 2016 National Restaurant Association Show

What do Rick Bayless, dill pickles and mixology classes have in common? The 2016 National Restaurant Association Show (NRA).

From May 21 to 24, 66,000 people from more than 100 countries will descend upon Chicago for the largest gathering of restaurant, foodservice and lodging professionals in the world. Intended as a meeting space for industry experts and foodies of all levels, the NRA’s annual event allows vendors to showcase their products, as well as attendees to learn all about the latest hot-button issues and trends in the food and beverage industry. This year’s four-day whirlwind will be filled with Michelin-starred chef demonstrations, Food Network personalities, foodie tech startups, hundreds of vendors, informative panel discussions, enough alcohol to keep the city in stock for the next year and, of course, more food than any human could possibly ever consume (but that doesn’t mean you can’t try).

Here’s what you can expect from The 2016 NRA Show.

Speaker Lineup

The foodservice industry is constantly changing. And the NRA Show is known for bringing together industry experts to discuss what’s in store for the year ahead. This year is no exception. New educational topics include: new consumer and industry research from NRA, Mintel and Euromonitor International; clean menu development and logistics with Panera Bread’s team and new thinking around tipping versus services charges from Union Square Hospitality. Presentations will focus on workforce engagement and development from Taco Bell CEO and Yum! Brands Chair David Novak.

According to Senior Director of Marketing, Communication and Programming for the NRA Show Leana Salamah, this year, just about every major issue in foodservice and restaurant news is represented in the 2016 educational lineup.

“We’ve always operated under the philosophy that education is peer driven and peer led. We’ve always encouraged our attendees to submit education session proposals; this year we took that a step further by crowdsourcing ideas for topics and speakers,” Salamah said. “This is an opportunity for attendees to gain real-time thoughts directly from the trendsetters, newsmakers and overall world-class leaders who come to reveal their own personal experiences and professional opinions and entertain live Q&As on each subject.”

Another twist to the NRA Show this year includes the keynote address. Rather than having a traditional keynote, Salamah explained that they are instead having a panel of thought-leaders led by NRA President and CEO Dawn Sweeney discussing the impact of change, adapting to change and coming up with new ways to better serve customers. Dubbed the “Signature Session,” this year’s theme is “Turning Tables.” Panelists have not yet been announced, but Salamah said attendees can expect the session to be dynamic, interactive and exciting.

“We want to create an audience-participatory environment where attendees are able to influence the direction of the discussion in real time,” Salamah said. “Before, it was a one-way presentation with some time at the end for questions. We realized it was time to mix that up.”

Hands-on Workshops

Audience participation continues at the Foodamental Studio, where attendees participate in hands-on workshops on the show floor. Chefs and instructors host different sessions on how to perform various culinary techniques, including pickling, water infusion and butchery, to name a few. Chef Brendan McDermott will teach attendees the proper way to handle and use the most important piece of equipment in the kitchen—the knife. Executive Pastry Chef Gale Gand will help attendees build their own pear tart using puff pastry, pear slices, almond paste, sour cream and cinnamon sugar (and a salted caramel sauce to top it off, of course). And Chef Bev Shaffer will offer an interactive chocolate session that immerses attendees in the flavors of cocoa, including a lesson on making chocolate espresso fondue.

Education Sessions

This is a chance to learn a little bit about the inner-workings and upcoming trends of the food and beverage industry, too. The owners and chefs behind Honey Butter Fried Chicken—a Chicago favorite—will share their insight into how they create a positive work culture within the high pressure restaurant world, while still meeting goals for their three bottom lines: food, service and finance. An interactive session will share practical advice and tips on how to handle the toughest situations a restaurant brand may face, including how to protect your business’s reputation in today’s always-on social media world. And the authors behind The Cannabis Kitchen Cookbook will teach attendees how to get started when cooking with cannabis and how to pair the plant with foods for sophisticated flavor infusions.

World Culinary Showcase

Another perk of the NRA Show is the world-renowned chefs it attracts. During the World Culinary Showcase, attendees are offered a rare look at master techniques, tips, recipes and secrets from some of the most talented and creative chefs in the industry. Watch as Rick Bayless, Vivian Howard, Graham Elliot, Maneet Chauhan, Jose Garces, Rohini Dey, MingTsai, Lorena Garcia, Terry French, Rocco DiSpirito, Pat Neely and more fill Chicago’s McCormick Center with the enticing aromas of their infamous dishes.

Eats and Drinks

There’s no denying the real star of the show here—the food. This year, the show boasts the debut of Bellavita—the largest artisan Italian food and wine expo, and its bringing with it authentic Italian food, wine and chef demos. And if you’ve ever wondered about the difference between an Aglianico or Nebbiolo, Bellavita will also offer masterclasses hosted by some of the best sommeliers around to learn about the top trends and tastes in the world of wine. But pace yourselves—there are hundreds of other vendors eager for you to sample their cuisines.