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National Restaurant Association - In case you missed it: Highlights from our 2018 Show

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In case you missed it: Highlights from our 2018 Show

Our 2018 Restaurant Show featured something for everyone. From food trends to chef demonstrations to discussions about the future of technology, this year’s attendees were privy to ideas, education, the newest products hitting our industry. They even got to hear about politics and foreign policy from a former U.S. Secretary of State.

Nearly 67,000 foodservice professionals and more than 2,300 exhibitors attended the Show, our 99th, in Chicago. Here’s a look at some of the highlights from this year’s event:

Signature 18

Condoleezza Rice, our 66th U.S. Secretary of State, shared conversation with Association President and CEO Dawn Sweeney, and gave a rousing speech about opportunity in America during our Signature 18 presentation. She also emphasized how necessary it is for us as a country to repair our divisions. The Alabama native also talked about her love for comfort food ‑‑ and anything fried.

Welcoming international guests

Association President and CEO Dawn Sweeney was everywhere, including opening the International Pavilion at McCormick Place’s Lakeside Hall.

The Future of Restaurants

Our supersession on “The Future of Restaurants” featured futurist Daniel Burrus, Bear Robotics CEO John Ha, Winsight’s senior VP of content, Sarah Lockyer, and Caliburger CEO John Miller. The speakers addressed technology disruptors in the foodservice industry, including automation, social media’s power to drive sales, and delivery service. Penny the Robot also made an appearance.

Hands-on education

This year’s show featured more than 100 education sessions, culinary demos and discussions at 11 different locations around McCormick Place’s convention center. The presentations focused on various subjects, including business operations, food and nutrition, beverage consumption, technology and workforce development.

The Foodamental Studio

This year, our Foodamental Studio focused on everything from cannabis to sea vegetables to designing healthy menus for children.

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