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The National Restaurant Association Show 2025 dazzled attendees with a vibrant showcase of the latest food and beverage trends. As we explored the expo floor with Chicago Chef Kathy Takemura , we found some of the latest trends shaping menus. From pickle lemonade to the growing demand for seed-oil-free foods, the Show was packed with food and drinks designed to meet both todays and tomorrow's restaurant needs.
Tuesday, May 27, 2025
The National Restaurant Association Show 2025 dazzled attendees with a vibrant showcase of the latest food and beverage trends. As we explored the expo floor with Chicago Chef Kathy Takemura , we found some of the latest trends shaping menus. From pickle lemonade to the growing demand for seed-oil-free foods, the Show was packed with food and drinks designed to meet both todays and tomorrow's restaurant needs.
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