For two days each spring, the best of New England’s restaurant and bar industry converges on one show floor at the New England Restaurant & Bar Show. The region’s largest restaurant, bar and foodservice event returns April 26 and 27 at the Thomas M. Menino Convention & Exhibition Center, organized by the Massachusetts Restaurant Association. More than 300 exhibitors and brands will be on hand across two days of exhibits, pavilions, culinary demos and education sessions—all included with registration.
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The education lineup this year has real teeth. Sunday’s keynote tackles the generational and cultural shifts reshaping hospitality teams, and a session called “The Soul in the Machine” digs into what it means to lead with human connection in an era of AI-driven operations. For the numbers-minded, Proof of the Pudding CFO Patrick Renna will unpack how data drives better menu decisions—a conversation that hits close to home for anyone managing a catering operation today.
On the Culinary Stage, Paul Wahlberg of Wahlburgers brings his signature blend of storytelling and technique to a featured Sunday demo, and 2025 James Beard nominee Erin Miller of Urban Hearth is also on the program. The beverage world gets its moment, too, with a Monday panel spotlighting women entrepreneurs who are reshaping the alcohol industry—including founders from Boston Harbor Distillery, Fishers Island Lemonade and Meli.
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Monday’s keynote is something of a crowd-pleaser. Red Sox legend David Ortiz and Patriots Hall of Famer Ty Law sit down together to talk business, brand-building and life after iconic sports careers—moderated by WEEI’s Greg Hill. It’s the kind of programming that reminds you why this show draws such a loyal crowd year after year. Doors open at 10 a.m. both days.
