New York Restaurant Show: Industry Gathering For Restaurateurs, Entrepreneurs, Interested Colleagues To Learn, Connect, Innovate

New York Restaurant Show Returns To The Javits Center March 8–10

Industry Leaders, Celebrity Chefs, State of the Industry Insights, and the Latest in Food & Beverage Innovation Take Center Stage

Please see below for a slideshow of photos taken at this event by our photographer, Sean Fitzpatrick: 

Below is the original announcement from the show: 

NEW YORK, NY – The countdown is on for the New York Restaurant Show, returning to the Javits Center March 8–10, 2026. Just one week before doors open, excitement is building for the Northeast’s premier foodservice event, bringing together thousands of restaurateurs, chefs, operators, suppliers, and hospitality leaders for three high-energy days of education, innovation, and connection. From headline speakers and live culinary competitions to cutting-edge technology and emerging food trends, the 2026 Show offers a comprehensive look at the future of the restaurant and hospitality industry.

“This year’s momentum has exceeded even our highest expectations. We have a completely sold-out show floor with 467 booths, three sold-out conference workshops on marketing and management, and the highest number of conference session registrations in the event’s history,” said Glenn Celentano, CEO of Restaurant Events, LLC. “We are also thrilled to be recognized by Trade Show Executive as one of the Top 50 Fastest-Growing Trade Shows. It reflects the strength of the restaurant industry, the relevance of our education program, and the commitment of our partners, exhibitors, and attendees who continue to invest in the future of restaurant and foodservice.”

The education program will feature the New York City Hospitality Alliance State of the Industry Conference featuring nine sessions and cornerstone panels focused on full-service restaurants, fast- and limitedservice concepts, and bars and nightclubs and the New York State Restaurant Association Hospitality HQ:

Learn, Grow and Lead series, offering eight business-focused sessions on profitability, menu strategy in the GLP-1 era, energy costs, workforce development, emerging ingredients, and protecting cash flow. This year’s lineup features exceptional industry leaders including Drew Nieporent (Nobu), Marcus Samuelsson (Red Rooster, Metropolis), and Jeffrey Bank (Carmine’s and Virgil’s), among many others.

The Culinary Innovation Theater will feature live demonstrations and high-energy competitions, including:

• A special fireside chat with Drew Nieporent discussing his new book I’m Not Trying to Be Difficult, moderated by Fred Klashman of Total Food Service, followed by a book signing for the first 100 attendees.
• The Rapid-Fire Fusion Challenge powered by UNOX and sponsored by Total Food Service.
• A Rum Tasting with FIU Bacardi Center of Excellence Global Brand Ambassador Gabriel Urrutia.
• A Beef Cutting Demonstration with Butchers of America Mark Madden and Paul Carras.
• Culinary demonstrations from Shaw-naé Dixon, Jordan Andino, Chris Follari, and Kerry Heffernan.
• Mocktail Demonstration and Hands-On Lab with Anthony Caporale

Three in-depth workshops will be offered. Restaurant Management 201 and Restaurant Management 301, led by leadership and operations experts Darren Denington and Alison Anne will focus on team development and operational efficiency; and The Restaurant Marketing Playbook, led by top restaurant marketer David “Rev” Cianco, will offer strategies to strengthen branding, customer engagement, and profitability.

The sold-out exhibit hall will showcase the latest in food, beverages, equipment, technology, chef wear, restaurant décor, tableware, and more. Exhibiting companies include Singer Equipment, Walk-In Talk Podcast, I. Halper Paper and Supplies, Shiny Kitchens/CarbonEx, UNOX, Hospitality Provisions, Taste NY, Violet Foods, a 10-company showcase of new food and beverage products, and many others.

Exhibiting and sponsorship information is available at: https://www.newyorkrestaurantshow.com/exhibitssponsorships-activations.

The New York Restaurant Show, owned and produced by Restaurant Events, LLC, took place Sunday, March 8 through Tuesday, March 10, 2026, at the Javits Center, located at 655 W 34th Street in New York City. Show hours are 10:00 a.m. to 5:00 p.m. on Sunday and Monday, and 10:00 a.m. to 4:00 p.m. on Tuesday. Register now for access to exhibits, education sessions, and competitions. Program details are available at: www.newyorkrestaurantshow.com.

Advertisement

NEW YORK RESTAURANT SHOW ANNOUNCES COMPREHENSIVE EDUCATION PROGRAM FEATURING DREW NIEPORENT AND MARCUS SAMUELSSON 

Program Developed in Partnership with the New York State Restaurant Association and the New York City Hospitality Alliance

New York, NY – The New York Restaurant Show today unveiled its robust Education Program for the 2026 event, taking place March 8-10 at the Javits Center in New York City. Anchored by appearances from legendary restaurateur Drew Nieporent and internationally acclaimed chef and restaurateur Marcus Samuelsson, the program is designed to equip restaurant and foodservice professionals with practical and relevant insights.

Produced by Restaurant Events, LLC in partnership with the New York State Restaurant Association and the New York City Hospitality Alliance, the 2026 Education Program addresses today’s most pressing challenges and opportunities, from leadership and concept development to menu innovation, beverage trends, and business growth. Attendees will have access to more than 40 hours of complimentary education, along with engaging culinary demonstrations and live competitions, all included with show admission.

“Our mission is to curate relevant knowledge and skills that attendees can immediately apply to their businesses, ensuring they leave inspired and ready to take on the future,” said Glenn Celentano, CEO of Restaurant Events, LLC. “We are incredibly appreciative of our partner associations and our outstanding Conference Advisory Board for working with us to develop an education program that delivers tangible value.”

Nieporent and Samuelsson will headline a dynamic lineup of industry leaders, chefs, operators, and experts, offering perspectives shaped by decades of experience at the highest levels of the restaurant and hospitality world. Their participation underscores the Show’s commitment to delivering timely, actionable content led by the voices shaping the future of dining.

The Education Program features sessions presented by top industry experts and practitioners, addressing the most critical issues facing today’s operators. Topics include menu development, marketing and social media strategy, workforce recruitment and retention, technology adoption, operational efficiency, and financial planning. Speakers will share practical takeaways in sessions such as How to Hire the Right People—Fast, Menu Strategy, Where Restaurants Go Next, Success Through Strategic Partnerships, How Restaurants and Vendors Can Use AI, Developing Teams That Drive Results, and more.

The New York City Hospitality Alliance will present a three-day State of the Industry Conference featuring nine sessions that explore the evolving restaurant landscape. The program includes three cornerstone panel discussions focused on Full-Service Restaurants (Sunday), Fast- and Limited-Service Concepts (Monday), and Bars and Nightclubs (Tuesday). Additional sessions will cover topics such as Building a Restaurant or Food Brand That Stands Out, Elevating the Dining Experience, Strategies for HR and Workforce Development, and A Journey Through the Restaurant Industry. Speakers will include executives from Kokomo Restaurant, Lido Restaurant Group, Sylvia’s Restaurant, Momofuku, Catch Hospitality Group, Marcus Samuelsson Group, Nobu Restaurants, The Marlow Collective, and others.

The New York State Restaurant Association’s Hospitality HQ: Learn, Grow and Lead program will feature eight sessions designed to help operators navigate today’s most pressing business challenges. Sessions will address topics including Menu Strategy in the GLP-1 Era, The 7% Rule: The Silent Leaks That Kill Restaurant Profit—and How to Stop Them, Protecting Profitability and Cash Flow in Today’s Restaurant Economy, Rising Energy Prices, Hemp Cannabinoids in Food and Beverage, and more.

The Culinary Innovation Theater will showcase live culinary demonstrations from acclaimed chefs and industry voices, including Shaw-naé Dixon, culinary master, social change agent, and author; Jordan Andino, chef and television personality; Chef Chris Follari, culinary director of Hudson Valley Kitchen; and Kerry Heffernan, chef at Grand Banks. On Tuesday, Drew Nieporent, owner of Myriad Restaurant Group—operator of Tribeca Grill, Nobu, Bâtard, Porsche Grille at Citi Field, and Crush Wine & Spirits—will take part in a special fireside chat with Fred Klashman, publisher of Total Food Service. The conversation will explore Nieporent’s new book, I’m Not Trying to Be Difficult, and the lessons behind building award-winning restaurants. Following the session, Nieporent will host a book signing for the first 100 attendees.

Also, in the Culinary Theater there will be a Rum Tasting with FIU Bacardi Center of Excellence Global Brand Ambassador Gabriel Urrutia; as well as the Butchers of America Mark Madden and Paul Carras tag teaming a Beef Cutting Demonstration; and the Rapid-Fire Challenge powered by Unox and sponsored by Total Food Service. Judges for the competition will include Chef Stephen Yen (The Core Club), Chef Gennaro Pecchia (Chefs Who Care), Chef Maria Loi (Loi Estiatorio) and Jacki Mazza (DHS Hospitality).

Attendees can also register for three in-depth workshops. Restaurant Management 201 and Restaurant Management 301, led by leadership and operations experts Darren Denington and Alison Anne focusing on team development and operational efficiency; and The Restaurant Marketing Playbook, led by top restaurant marketer David “Rev” Cianco, who will offer strategies to strengthen branding, customer engagement, and profitability.

The newly expanded exhibit hall will showcase the latest in food, beverages, equipment, technology, chef wear, restaurant décor, tableware, and more. Exhibiting companies include Singer Equipment, Walk-In Talk Podcast, I. Halper Paper and Supplies, Shiny Kitchens/CarbonEx, UNOX, Hospitality Provisions, Taste NY, Violet Foods, a 10-company showcase of new food and beverage products, and many others. Exhibiting and sponsorship information is available at: https://www.newyorkrestaurantshow.com/exhibits-sponsorships-activations. Attendees who register by February 28 will save more than 20%. General admission includes access to exhibits, education sessions, and competitions. Specialty workshops require separate registration. Program details are available at: www.newyorkrestaurantshow.com.

Restaurant Events, LLC, also owns and produces The New York Restaurant Show, California Restaurant Show, The Pizza Tomorrow Summit and the Florida Restaurant Show. These industry-leading trade shows and conferences provide access to cutting-edge menu trends, state-of-the-art design and décor, best-in-class business education, and hundreds of top vendors and purveyors serving the restaurant and foodservice community. Content is developed in partnership with state associations and a dedicated Conference Advisory Board, serving operators across all segments, from independent restaurants to multi-unit chains to commercial and institutional foodservice.

Banner Image: NYC Restaurant Show.  Image Credit – Sean Fitzpatrick