What a Week: Middleby’s Time at the National Restaurant Association Show 2026

The National Restaurant Association Show brings together the people who run kitchens for a living: operators, chefs, dealers, and the manufacturers who support them. For Middleby, it's one of the most important weeks of the year. It’s not just because of what we put on display, but because of the conversations that happen on the show floor.

This year was no different.

From Guided Tours to a Seat at the Table

The Middleby booth was a busy place. Throughout the show, we led guided tours tailored to the operators and partners who stopped by, walking through the equipment, solutions, and innovations most relevant to their operations. Each visit was built for the person standing there.

In case you missed it, you can still shop the show floor and explore everything we had on display.

Live chef demos ran throughout the show, putting our equipment to work in real-time. Watching a skilled chef work with the product and seeing the quality of what comes out says more than a spec sheet ever could.

We also hosted an exclusive dining event through Blodgett, giving attendees a chance to experience the results of the Blodgett INVOQ firsthand. It was another nod to letting the food tell the story.

Three Products on Display at Kitchen Innovation

The Kitchen Innovation Pavilion at the NRA Show draws in the foodservice operators who are always looking for what's next. Being included in that space is something we don't take lightly.

This year, three Middleby products made the list:

• Southbend Steam Shell Griddle — combines high-heat searing with integrated steam to deliver faster, more consistent cooking, with operators reporting up to 50% faster cook times and 20% higher yields.
• Imperial Pro Series Electric Wafer Plate Range — wafer-style heating elements reach up to 650°F and cook food up to 50% faster than traditional burners, with large 12" x 12" solid steel plates that maximize pan contact.
• Marco SYPP — a compact, flexible beverage dispenser that produces hot, cold, and sparkling beverages in up to eight flavors, running live in the pavilion for attendees to see firsthand.

Learn more about each of our KI recipients.

It was great to see operators engaging with the products in that setting, asking questions, watching them run, and connecting what they saw to their own kitchens. That kind of hands-on discovery is exactly what the pavilion is built for, and it's always one of our favorite parts of the event.

Already Looking Forward to Next Year

Every year, we leave the NRA Show energized. The conversations we have on that floor are what shape what we build next. Operators are pushing their kitchens harder. Chefs are rethinking what's possible. Partners are thinking about what's ahead.

If you weren't able to make it this year, or just want to relive the excitement, we put together a recap of everything that went down.

We'll see you back on the floor in 2027!