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National Restaurant Association Show Boosts Its Global Reach

This year’s event, taking place May 20-23 at McCormick Place in Chicago, is expected to exceed 2022’s international attendance.

As the restaurant industry continues its post-pandemic comeback, the 2023 National Restaurant Association Restaurant, Hotel-Motel Show is gearing up for growth, too.

This year’s event, taking place May 20-23 at McCormick Place in Chicago, is expected to exceed 2022’s international attendance, with thousands of attendees registered from countries including Canada, Mexico, Brazil, Colombia, the Dominican Republic, China, South Korea, the United Kingdom and Australia.

Tom Cindric, president of Winsight Exhibitions, said he’s excited to welcome a large and diverse global audience to this year’s event. “International registration trends this year, and last, are a testament to today’s global nature of the foodservice industry,” he said in a press release. “We believe that attendees will gain valuable insights and perspectives from around the world. Our robust international program—one of our biggest success stories—offers a unique opportunity for connection with global colleagues and exploration of new trends and innovations in the industry.”

The show floor, currently spanning 650,000 square feet, will showcase more than 280 international exhibiting companies from all over the globe, including a strong return of participation from China, Japan and South Korea. Specialty pavilions inspired by international cultures and cuisines—such as the Global Food Expo, Bellavita Italian Pavilion and Iberica Spanish Pavilion—will showcase the trendiest international flavors and products as well as live cooking demos to inspire new techniques.

Those live demonstrations and sessions will feature internationally acclaimed chefs, including:

Chef Rick Bayless, Saturday, May 20, 10:30-11:15 a.m.
Bayless is known for revolutionizing how American cuisine embraces Mexican flavors. He will share his culinary expertise, keen business insights and passions with attendees.

Chef Brian Duffy, Sunday, May 23, 11:30 a.m.-12: 15 p.m
A well-known “Bar Rescue” TV personality, Duffy will showcase the world of innovative plant-based seafood alternatives and demonstrate how to incorporate sustainable plant-based seafood into contemporary versions of classic comfort food favorites.

Zoe Adjonyoh, Monday, May 22, 2-2:45 p.m
The founder of west African food brand, Zoe’s Ghana Kitchen, Adjonyoh is driven to create change in the food landscape and has sought to inspire African food entrepreneurs, cooks, and chefs from the continent and the diaspora across the world.

Chef Miguel Trinidad, Tuesday, May 23, 12 noon-12:45 p.m.
Trinidad, chef and owner of two critically acclaimed Filipino restaurants in New York City and author of “I Am a Filipino,” will discuss culinary cannabis and share insights on how he achieved phenomenal success in one of the world’s most competitive foodservice markets.

The show also provides various services for international participants to enhance their on-site experience.

The International Delegation Program offers a variety of benefits, discounts and incentives for international groups attending the show. Three delegation options are available for those who wish to attend in a group, including attending as part of a U.S. Commercial Service delegation, joining NASDA or the U.S. Department of Agriculture delegation, or joining/creating a country-sponsored delegation. Benefits include complimentary hotel accommodations, free passes, guided tours and VIP seating.

Translation and interpreter services are available in many languages and can be reserved online in advance of the event. This service allows international attendees the ability to easily communicate with exhibitors and take advantage of all that the show has to offer.

The show partnered with the U.S. Department of Commerce to launch a complementary Business-to-Business (B2B) Matchmaking program where eligible U.S. exporters, suppliers, international distributors, buyers and multipliers attending the show through a delegation can connect and schedule one-on-one in-person meetings while onsite, maximizing their time, creating international relationships and increasing export sales.

International attendees can connect with key trade executives and exhibiting companies by attending the International Reception on Saturday, May 20, at 5 p.m. This networking event provides valuable opportunities for global professionals to establish essential business relationships and is open to all international registrants.

International attendees interested in learning more about the Show’s international program and resources can find additional information at nationalrestaurantshow.com/international.