The annual National Restaurant Association Show in Chicago concluded Tuesday, and both editors spent the last four days walking the Show floor, sampling food and drinks from the thousands of exhibitors, recording podcasts and video interviews and attending events.

Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, was on stage at the 2025 MenuMasters awards Saturday, handing out awards to this year’s eight restaurant and chef recipients at a gala celebration held at Morgan Manufacturing.

Michelin-starred chefs Dominque Crenn and Curtis Duffy were both honored, the former inducted into the MenuMasters Hall of Fame and the latter recognized as MenuMasters 2025 Innovator. Culinary directors from chains including Wendy’s, Chili’s, True Food Kitchen, Fuzzy’s Taco Shop and Iron Hill Brewery & Restaurant also received awards for menu innovation. And restaurateur and social media expert Alexandra Lourdes won for Digital Innovation.

Pat Cobe, senior menu editor of Restaurant Business, also attended the event and was impressed how all the awardees acknowledged the importance of team collaboration to menu innovation.

She also enjoyed a number of bites and sips on the Show floor. Standouts included the avocado toast bar at Avocados from Mexico, an everything bagel-seasoned brie from the California cheese booth and a pistachio latte made with pistachio milk at the Campbell’s booth. Speaking of non-dairy milk, Pat tried fermented oat milk that is processed into 2-D printed sheets that simply have to be rehydrated. It’s a high-tech, sustainable solution by Milkadamia, a plant-based milk company.

Bret and Pat were judges for the National Restaurant Show’s Food and Beverage Innovation awards and had the pleasure of honoring the recipients on Monday, as they all came up to the Beverage Room stage for recognition and photo ops.

This week’s operator interview is with Kyle Knall, chef-owner of Birch in Milwaukee, Wisconsin. Before moving to Milwaukee to be closer to family, Knall earned his culinary chops under celebrated chef Frank Stitt in Birmingham, Alabama, and at Gramercy Tavern in New York. Birch’s casual vibe and inspired, locally sourced menu have turned it into a popular dining destination. Another restaurant is in the works in Milwaukee’s Third Ward historic district. Listen to Knall’s culinary journey, mission and plans for the future.

Ube, the photogenic purple sweet potato from the Philippines, has been trending gradually in the United States. It got a boost recently when it made it onto the menu of the three Starbucks Reserve Roastery locations in Chicago, New York, and Seattle where it’s added to a coconut cold foam and spooned over an Espresso Martini.

Pat Cobe, senior menu editor of Restaurant Business, and Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, discussed the ube phenomenon, which also came up in Pat’s conversation with the operators of Tous Les Jours, a Korean-based pastry concept that’s growing quickly in the United States. Pat said they see ube and another trending Asian ingredient, matcha, as points of distinction for the brand.

Speaking of trends and Korean food, Bret went to a preview of a collab between fast-casual salad chain Sweetgreen and fine-dining Korean steakhouse Cote. Sweetgreen has collaborated with fine-dining chefs in the past, including Dan Barber of Blue Hill and Nancy Silverton of Mozza, and this new one features Korean sauces and marinades that are used in three limited-time offers: Two salads and a more substantial plate.

The LTOs expand on Sweetgreen’s introduction of steak last year—another trend in fast-casual restaurants. While chicken, always popular, is gaining even further traction at limited-service restaurants, Pat and Bret discussed how steak really shines as LTOs, including these new ones at Sweetgreen and the Steak Stroganoff at Noodles & Company, which was discussed during that chain’s recent earnings call as a reason for the fast casual’s relative success during the first quarter.

Bret also sampled the returning Campfire menu at Cracker Barrel. It’s become a harbinger of summer for the chain, which this year added a shrimp skillet with andouille sausage to the lineup.

Bret also shared an interview with Indian chef Rasika Venkatesa, the former chef de cuisine of Mourad in San Francisco, who is now in New York City operating a series of pop-ups called Mythili, named for her grandmother. Venkatesa discussed her approach to cooking Indian food, and shared how she collected recipes from villagers from throughout the state of Tamil Nadu.

Cinco de Mayo is now in the rearview mirror, and restaurant chains are focusing on new tie-ins. Bret Thorn, senior food & beverage editor of Nation’s Restaurant News and Restaurant Hospitality, noted the launch of Sonic’s Unicorn Dreams Slush, a bubbly, bright pink drink that comes with a choice of four color-changing straws. It’s perfectly positioned for Instagram, as many new menu items are lately.

Pat Cobe, senior menu editor of Restaurant Business, commented that beverages continue to be a hotbed of menu innovation. Pizza also saw some action this week, with both Mellow Mushroom and &pizza debuting taco-inspired pies.

Bret also pointed out the return of chicken and waffles to KFC and barbecue sandwiches at Shake Shack. At the latter, there’s a chicken sandwich and burger, each with a choice of either the Shake Shack’s signature barbecue sauce or a new Carolina-style flavor profile. Along with a new campfire s’mores shake and lemonade drinks, this is a menu that’s anticipating summer.

Then we shared an interview with Mark Boyton, VP of global food & beverage for Puttshack, a mini-golf eatertainment concept with 16 locations. Boyton is an experienced restaurant chef and is intent on elevating Puttshack’s food, cocktails, beer and wine. Instead of the usual nachos and wings, the menu features globally inspired small plates and local flavors. Listen as he shares the tasty details.