When 55,000 restaurant professionals gather under one roof, there’s a reason for it. Actually, there are five.
The National Restaurant Show in Chicago isn’t just another tradeshow. It’s a full-contact experience, twelve football fields of innovation, food, tech, community, and curiosity. For Shawn Walchef and the Cali BBQ team, it’s not just about walking the floor. It’s about showing up, getting involved, and sharing what they learn.
This year, they brought their cameras, their crew, and their curiosity. So here are the top 5 reasons you should join the National Restaurant Show.
Number 1: See New Things
The best part of the show is the stuff you’ve never seen before. New vendors. New products. New halls. This year, Shawn wandered into the Lakeside Center, someplace he’d never explored before, and found Avocados from Mexico going full toast-mode.
Fifty toppings. Live demos. A berry-forward avocado toast with goat cheese and hot sauce. It was fresh, unexpected, and ridiculously good. As Shawn put it, “This is like a high bar… and I’m impressed.”
That’s what the show is all about. Not just sampling products, but discovering new ideas to take home and try.
Number 2: Global Food Vendors
From Japanese yaki soba to globally acclaimed soy sauce, the show is a food passport. Shawn grew up on his grandmother’s yaki soba. So when someone claimed this booth had the best in the world, it wasn’t taken lightly. The verdict? Let’s just say grandma would’ve approved.
Whether it’s legacy ingredients or unexpected mashups, the global influence is everywhere. And it’s more than taste, it’s perspective. Every dish is a reminder that there’s always more to learn.
Number 3: The Education
“My grandfather taught me to stay curious, get involved, and ask for help.” That mindset was alive and well at the National Restaurant Show.
Keynote speakers. Live demos. Strategy sessions. Whether you’re new to the industry or scaling your fifth location, the show creates space for operators to learn, question, and grow. It’s not just about shiny booths. It’s about sharpening your edge.
Number 4: The Drinks
Restaurants don’t run on food alone. From soft drinks to spirits, beverage innovation is a major part of the show. Cali BBQ got to sample a new berry basil zero-sugar soda from Pepsi’s “Drip” line, and yes, it passed the taste test.
Beyond flavor, operators can explore ways to elevate their bar and beverage programs. More variety. Better margins. Faster service. It’s all on tap in Chicago.
Number 5: Community
No booth matters more than the people beside you. For the Cali BBQ team, the real magic is in the connections. That’s where Rising Tides comes in, a digital community of operators and leaders who meet weekly online and show up in real life to support each other.
As longtime collaborator Troy Hooper put it: “There’s nothing more powerful than community, even if it’s digital and at a distance.”
At the show, those connections get real. Conversations turn into collaborations. Names on Zoom screens become handshakes and hugs. And sometimes, that even means handing out free hats.
Looking Ahead
From new tech to old friends, from spicy toast to soulful yakisoba, the National Restaurant Show is a reminder of what makes this industry so resilient: curiosity, connection, and constant improvement.
If you’re thinking about going next year, don’t wait. Come explore in 2026. Book the flight. Walk the floor. Eat something weird. And come find the Cali BBQ crew.
They’ll probably have a hat waiting for you.
