The largest gathering of food service professionals in the Western Hemisphere returns to Chicago this May, and we're bringing waterproof, rip-proof menus built for the demands of the modern restaurant industry. The National Restaurant Association Show brings together over 53,000 qualified buyers, operators, and decision-makers from 110 countries for four days of innovation, education, and connection. Stop by Booth 3482 in the South Building to see how TerraSlate eliminates the constant menu replacement cycle and delivers menus engineered to perform in the toughest restaurant environments.
The Industry's Flagship Global Event
The National Restaurant Association Show takes place May 16-19, 2026 at McCormick Place in Chicago. Since 1919, this trade show has established itself as the flagship event for the food service industry worldwide, presenting innovative practices and connecting professionals on their shared passion for food products and hospitality business. With over 1,800 exhibitors showcasing innovations across more than 900 product categories, this is where the entire food service ecosystem comes together — from independent operators and national chains to distributors, suppliers, technology providers, and investors.
Organized by Informa in partnership with the National Restaurant Association, the show serves as the premier platform for launching new products, discovering cutting-edge solutions, and gaining the insights needed to prepare for the future of restaurants. This is a trade-only event, not open to the general public. All attendees must be affiliated with the restaurant, food service, or lodging industry, which means everyone on the floor is a qualified decision-maker actively seeking products and solutions to grow their operations.
The comprehensive education program features expert-led sessions, workshops, keynotes, culinary demonstrations, and beverage showcases covering the most critical issues facing the industry today — from AI and technology adoption to food safety, sustainability, workforce development, nutrition, and financial management. Sessions deliver practical strategies and actionable insights designed to help operators navigate an increasingly complex and competitive marketplace.
Beyond the exhibit hall, the show offers networking opportunities through featured events, on-floor programming, culinary competitions, and industry celebrations including the prestigious FABI Awards recognizing excellence in food service. With culinary masters demonstrating techniques on the show floor and industry innovators presenting the latest trends, attendees gain inspiration, knowledge, and connections that drive their businesses forward.
The U.S. restaurant industry is projected to reach $1.5 trillion in sales in 2025, a 4% increase from 2024, contributing approximately 4% to the nation's GDP. The industry is expected to add 200,000 jobs this year, bringing total employment to 15.9 million. But operators face significant headwinds — Illinois restaurant employment remains 4% below pre-pandemic levels, making it one of the slowest recoveries in the nation. Rising labor costs, supply chain pressures, economic uncertainty, and sticky inflation create an environment where margins are tight and every operational decision matters. The National Restaurant Association forecasts modest GDP growth of 2.0% in 2025, down from 2.8% in 2024, underscoring the challenges ahead.
Events like the National Restaurant Association Show exist to help operators discover proven solutions, connect with innovative suppliers, and gain the competitive edge needed to thrive in uncertain times.
Why TerraSlate Belongs in Every Restaurant Operation
That brings us to why we'll be at Booth 3482 in the South Building. We understand the demands facing modern restaurant operations — high-volume quick-service chains, fine dining destinations, multi-unit operators managing hundreds of locations, institutional food service operations, and independent restaurants all share one common challenge: menus that can withstand constant use, repeated cleaning, and the daily grind of food service without falling apart or requiring constant replacement.
Paper menus don't survive. Laminated menus look good for a week, then they cloud, peel, bubble, and trap bacteria at fraying edges. Every replacement costs money operators can't afford to waste, especially when margins are already tight. TerraSlate eliminates that cycle entirely.
Our menus are 100% waterproof and rip-proof — not coated, not laminated, but made from military grade polymers that embed durability directly into the material itself. There are no layers to separate, no seams to fail. Spill coffee, soda, sauces, or anything else on them, wipe them down with soap and water, and they look brand new. They can even be submerged without damage. For restaurants operating in fast-paced, high-volume environments, that durability isn't a luxury — it's a cost-saving necessity that delivers immediate ROI.
Here's what sets us apart from traditional lamination: our menus can be folded. Laminated menus cannot. That means bi-folds, tri-folds, and gate folds are all possible — giving you the menu format your operation actually needs, with protection that lasts years instead of weeks. No cracking, no peeling, no clouding from cleaning chemicals, and no fading over time.
Every printed menu we produce ships with our proprietary TerraShield antimicrobial coating at no extra charge. This silver-based technology helps keep menus cleaner between uses — critical for high-touch items passed between hundreds or thousands of guests each day in busy operations.
We also offer rigid menu boards — approximately a quarter-inch thick, self-supporting, and engineered for wind, rain, and direct sunlight. They're ideal for outdoor dining, patio service, and high-visibility menu displays that need to withstand the elements while maintaining a professional appearance.
With industry-leading turnaround times and free overnight shipping, updating your menu is fast and painless — whether you're a single location making seasonal changes or a multi-unit operator rolling out new menus across dozens of locations simultaneously. Our products are fully recyclable via standard curbside bins, and our facility runs entirely on wind and solar energy — sustainability built into the product, not just the marketing.
Find Us at Booth 3482 South Building
Whether you're running a quick-service chain, a fine dining restaurant, a multi-unit operation, an institutional food service program, or an independent concept, TerraSlate menus are built for the realities of modern restaurant operations — and built to help you reduce costs and improve durability when every dollar counts.
Visit us at Booth 3482 in the South Building at the National Restaurant Association Show on May 16-19 to see and feel the difference for yourself. Grab a free sample, talk to our team, and find out why restaurants in 52 countries have made the switch.
We'll see you in Chicago.
