CHICAGO — A stellar food and beverage (F&B) strategy can help your event stand out in today’s competitive landscape. The best trade show F&B offerings fuel up attendees and foster powerful, exciting environments for networking and business.
To keep you on the cutting edge, Trade Show Executive (TSE) Magazine checked in with thought leaders for an in-depth report about the latest F&B trends that will be published in May 2026.
Find a preview below, which includes some of what we discovered!
F&B is Telling Stories
Dimitrios Mantzouranis, Vice President of Hospitality & Strategy at Cultivated, Javits Center’s in-house culinary team, explained that F&B has become a storytelling platform.
“Planners want menus that connect guests to the venue, the city and the purpose of the event,” Mantzouranis said. “Hyperlocal sourcing, cultural relevance or interactive experiences are top of mind. Our location in New York City gives us a diverse array of flavors to play with, from classic New York bagels to artisanal granolas made with honey harvested from the convention center’s rooftop hives.”
Experiential Food Stations Are Popular
Chef Johnny Hernandez, Founder and President of Grupo La Gloria and True Flavors, Inc., and a Partner in RK Group, the company that operates catering and concessions services at the Henry B. González Convention Center (HBGCC), shared that interactive, experiential food stations have become increasingly popular.
“Guests are looking for experiences rather than traditional buffet lines, and chef-attended stations allow for customization and engagement,” Hernandez said. “Whether it’s a live carving station, pasta station or a regional Tex-Mex specialty prepared to order, these stations create excitement and encourage guests to gather around the culinary experience.”
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Wellness is a Major Priority
Chef Michael Kingsley, Director of Culinary Innovation at Oak View Group – McCormick has observed that many shows are replacing traditional coffee-and-cookie breaks with thoughtfully curated, brain-boosting snacks that support cognitive performance and steady energy.
“Dark chocolate (72% or higher) is rich in polyphenols that reduce neuroinflammation, a key contributor behind that ‘brain fog’ many people experience,” Kingsley explained. “Looking ahead, we expect health and wellness to remain central. Menus will continue to prioritize simple, authentic [and] whole-food ingredients. Our team will craft offerings that naturally accommodate dietary preferences and allergen concerns. We will focus on maximizing flavor, seasonal menus and supporting attendees’ well-being.”
Organizers Are Utilizing Unconventional Venues
“More events are being hosted in unconventional venues, such as museums, stadiums and theatres, featuring accessible menus curated by local chefs, often working collaboratively,” Casandra Matej, Visit Orlando’s President & CEO, explained. “These experiences highlight not only innovative cuisine but also distinctive beverages, including signature cocktails and locally crafted beers, to create a memorable event atmosphere.”
Attendees Want Local Ingredients with Personalization
Martha Minor, Food Safety Manager, Aramark Sports + Entertainment at the Seattle Convention Center, explained that, at the Seattle Convention Center, food trends reflect a growing demand for inclusive, highly personalized menus paired with ingredients sourced locally and regionally whenever possible.
“From Pacific-Northwest-inspired dishes to thoughtfully prepared options for a wide range of dietary needs, the center’s culinary program shows how local flavor and guest expectations are shaping the future of event dining,” Minor said.
This is just the tip of the F&B iceberg.
The May 2026 issue of TSE Magazine includes even more trends, such as how venues are prioritizing food safety, non-alcoholic beverages are delighting participants and plant-based meals are leveling up.
To get a copy, subscribe here: https://tradeshowexecutive.subsmediahub.com/TSE/?f=paid
Featured Image Credit: Dr. Phillips Center for the Performing Arts, Orlando, Florida
