Articles
May 15, 2023
Learn about the latest at this year’s Show
Join our Association’s subject matter experts for best practices and information to help your business prosper.
From food safety best practices to workforce solutions to real-time alcohol beverage trends on and off premises, we’ll share our knowledge during the show.
As our industry continues to change, the National Restaurant Association is offering new information, tips, and tools to help your business succeed.
At this year’s National Restaurant Association Show, May 20–23, our organization’s many subject matter experts will provide attendees with trends and operational insights to apply as soon as they return home.
You’ll also get to speak with experts from the Restaurant & Hospitality Leadership Center on improving employee engagement, reducing turnover and developing a skilled team through apprenticeship. The RHLC, run by the National Restaurant Association Educational Foundation, is a nationally accredited training program focused on giving employers the tools to develop and retain their best employees. In addition, our Healthcare and Insurance Services group will be on hand to talk about offerings to help recruit and retain employees, plus improve overall health and wellness.
Join us at Association booth (6600), the adjacent ServSafe booth (7202), the Education Super Center (South Hall, section 2778), and the Lakeside Center, section 11155), at Chicago’s McCormick Place, for sessions that help you navigate the industry’s new normal and future.
Here are some of the events and sessions we’ve planned for you:
Saturday, May 20
11–11:30 a.m.
Helping Your Restaurant Managers Ace Health Inspections, featuring Patrick Guzzle, the Association’s VP of Food Safety. Booth 6600
11:15 a.m.–12 p.m.
Unique Off-Premises Strategies to Help You Stay Ahead in the Alcohol To-Go Revolution, featuring Mike Whatley, vice president of State Affairs and Grassroots Advocacy. The event will be held at the Beverage Room Stage in Lakeside Center. Section 11155
12–12:30 p.m.
Turn That Churn Around: The Training Path to Retention, moderated by members of our Association Business Services team. Booth 6600
1–1:30 p.m.
Exclusive Health and Wellness Solutions for the Hospitality Industry, featuring Leslie Teague, program director of Healthy Hospitality, and United Healthcare’s Kaley Krause. Booth 6600
2–2:30 p.m.
The Evolving Landscape of Food Service Regulatory Oversight, moderated by our Association Business Service Team. Booth 6600
3:15–4 p.m.
Navigating Multicultural Conflicts: How Effective Relationship Building is Essential for Business, with Gerry Fernandez, founder and president of the Multicultural Foodservice & Hospitality Alliance. The event will be held at the Education Super Center, South Hall. Section 2778
Sunday, May 21
10–10:30 a.m.
Navigating the Ever-Changing Regulatory Landscape of Alcohol Sales, featuring ServSafe’s Trevor Estelle. The event will be held at the Beverage Room Stage in Lakeside Center. Section 11155
11 a.m.–12 p.m.
ProStart Cooking Demo & Info Session, Association Booth 6600
2–3:30 p.m.
Keynote '23, featuring Association president and CEO Michelle Korsmo. The event will be held in the Grand Ballroom. South Building Level 1
Monday, May 22
11–11:30 a.m.
Exclusive Health and Wellness Solutions for the Hospitality Industry, featuring Leslie Teague, program director of Healthy Hospitality, and United Healthcare’s Kaley Krause. Booth 6600
12–12:30 p.m.
New Trends in Food Safety, featuring Patrick Guzzle, the Association’s VP of Food Safety. Booth 6600
1–1:30 p.m.
Cultivating a Culture that Protects Your Guests and Your Brand, featuring Dan Ray director of Product Management Health and Safety. Booth 6600
2–2:30 p.m.
Helping Your Restaurant Managers Ace Health Inspections, featuring Patrick Guzzle, the Association’s VP of Food Safety. Booth 6600
3:15–3:45 p.m.
Investing in People: The Secret Sauce to Hiring & Retention, with the Educational Foundation’s Dr. Ed Walden. The event will be held at the Education Super Center, South Hall. Section 2778
Find out more about special features and main events on every level of the Show here
At this year’s National Restaurant Association Show, May 20–23, our organization’s many subject matter experts will provide attendees with trends and operational insights to apply as soon as they return home.
You’ll also get to speak with experts from the Restaurant & Hospitality Leadership Center on improving employee engagement, reducing turnover and developing a skilled team through apprenticeship. The RHLC, run by the National Restaurant Association Educational Foundation, is a nationally accredited training program focused on giving employers the tools to develop and retain their best employees. In addition, our Healthcare and Insurance Services group will be on hand to talk about offerings to help recruit and retain employees, plus improve overall health and wellness.
Join us at Association booth (6600), the adjacent ServSafe booth (7202), the Education Super Center (South Hall, section 2778), and the Lakeside Center, section 11155), at Chicago’s McCormick Place, for sessions that help you navigate the industry’s new normal and future.
Here are some of the events and sessions we’ve planned for you:
Saturday, May 20
11–11:30 a.m.
Helping Your Restaurant Managers Ace Health Inspections, featuring Patrick Guzzle, the Association’s VP of Food Safety. Booth 6600
11:15 a.m.–12 p.m.
Unique Off-Premises Strategies to Help You Stay Ahead in the Alcohol To-Go Revolution, featuring Mike Whatley, vice president of State Affairs and Grassroots Advocacy. The event will be held at the Beverage Room Stage in Lakeside Center. Section 11155
12–12:30 p.m.
Turn That Churn Around: The Training Path to Retention, moderated by members of our Association Business Services team. Booth 6600
1–1:30 p.m.
Exclusive Health and Wellness Solutions for the Hospitality Industry, featuring Leslie Teague, program director of Healthy Hospitality, and United Healthcare’s Kaley Krause. Booth 6600
2–2:30 p.m.
The Evolving Landscape of Food Service Regulatory Oversight, moderated by our Association Business Service Team. Booth 6600
3:15–4 p.m.
Navigating Multicultural Conflicts: How Effective Relationship Building is Essential for Business, with Gerry Fernandez, founder and president of the Multicultural Foodservice & Hospitality Alliance. The event will be held at the Education Super Center, South Hall. Section 2778
Sunday, May 21
10–10:30 a.m.
Navigating the Ever-Changing Regulatory Landscape of Alcohol Sales, featuring ServSafe’s Trevor Estelle. The event will be held at the Beverage Room Stage in Lakeside Center. Section 11155
11 a.m.–12 p.m.
ProStart Cooking Demo & Info Session, Association Booth 6600
2–3:30 p.m.
Keynote '23, featuring Association president and CEO Michelle Korsmo. The event will be held in the Grand Ballroom. South Building Level 1
Monday, May 22
11–11:30 a.m.
Exclusive Health and Wellness Solutions for the Hospitality Industry, featuring Leslie Teague, program director of Healthy Hospitality, and United Healthcare’s Kaley Krause. Booth 6600
12–12:30 p.m.
New Trends in Food Safety, featuring Patrick Guzzle, the Association’s VP of Food Safety. Booth 6600
1–1:30 p.m.
Cultivating a Culture that Protects Your Guests and Your Brand, featuring Dan Ray director of Product Management Health and Safety. Booth 6600
2–2:30 p.m.
Helping Your Restaurant Managers Ace Health Inspections, featuring Patrick Guzzle, the Association’s VP of Food Safety. Booth 6600
3:15–3:45 p.m.
Investing in People: The Secret Sauce to Hiring & Retention, with the Educational Foundation’s Dr. Ed Walden. The event will be held at the Education Super Center, South Hall. Section 2778
Find out more about special features and main events on every level of the Show here