Culinary demonstrations, ticketed workshops and one of the country’s premier pizza-making competitions are all part of the experience as the California Restaurant Show returns to the Anaheim Convention Center in Anaheim, California, on August 3 through 5.
For pizza community professionals, the California Restaurant Show features the Pizza Tomorrow Summit Pavilion and the California Pizza Challenge, sponsored by REAL California Milk and hosted by PMQ’s U.S. Pizza Team (USPT). Pizza makers can sign up to compete in the Real California Pizza Challenge here.
Sponsored by the California Restaurant Association, the event showcases the latest innovations, trends and best practices in the pizzeria, restaurant and foodservice industries. Restaurateurs, chefs, managers, marketers and culinary creatives will come together for three days of engaging programming, hands-on demonstrations, and thought-provoking sessions led by some of the industry’s brightest minds.
250-plus exhibiting companies: Discover the latest in food, beverages, kitchen equipment, technology, and tableware. New this year will be the Taste of Asia Pavilion.
The Pizza Tomorrow Summit Pavilion: Experience pizza-making competitions, culinary events showcasing California’s cheese, and athletic team events that capture the athleticism needed in the kitchen on busy nights.
Culinary Demonstrations: Learn from the industry’s top talent, including Chef Glenn Cybulski presenting a Detroit-style deep-dish pizza demo; Chef Justin Pichetrungsi (James Beard Award-nominated chef and owner of Anajak Thai); Chef Nyesha Arrington (owner of Native by Nyesha and one of the judges on the culinary competition show Next Level Chef); and butcher educator Sierra Jepsen (live butchery demo).
Cutting-edge education programs: Attend over 30 sessions covering strategic marketing, building partnerships, increasing online influence, financial planning, AI integration, team building, loyalty programs, leasing, catering, and more.
Innovative workshops: Four in-depth, ticketed workshops offer guidance on key industry challenges. Options include “Increasing Sales & Service Through Wine & Other Fine Beverages” with Sommelier David Glancy; “From Risk to Readiness: PAGA Reform Wage Law Compliance” with the managing partner at Fisher Phillips Alden Parker; and “Restaurant Management 201—Foundational Track” or “Restaurant Management 301—Growth Track” led by Darren Dennington and Alison Anne.
Tasting Events: For the first time there will be hands-on tasting events, including:
- Sunday, August 3: “Blind Whiskey Tasting Experience Curated by Blind Barrels” with whiskey curator Christopher Sebastion.
- Monday, August 4: “Taste Like a Pro: Wine Blend Tasting Demonstration” with Master Sommelier David Glancy.
- Tuesday, August 5: “It’s All About The Sauce: Wine Pairing Demonstration” with Master Sommelier David Glancy.
The events are produced by Restaurant Events, LLC, which also organizes the Florida Restaurant Show and Pizza Tomorrow Summit taking place November 11–13 at the Orange County Convention Center, in Orlando, and the New York Restaurant Show taking place March 3–5, 2026, at the Javits Center in New York City.
