The Latest Restaurant & Hospitality Trends & Issues Are Showcased at the Wisconsin Food & Hospitality Expo on March 12 in West Allis

The Wisconsin Food & Hospitality Expo will take place March 12, 2025 at State Fair Park in West Allis, Wisconsin.   

The Expo provides the latest products, training, trends and solutions, specifically for the restaurant and foodservice industries. This trade show also highlights many restaurant and hospitality industry trends and issues that are making headlines. 

• Growing interest in non-alcoholic drinks. Sober curious, dry January, clean lifestyle...there are lots of different terms for it.  It's a growing trend.  Breakthru Beverage will be presenting a BevX talk entitled “Zero Proof, Full Flavor: The Growing Popularity of N/A Drinks” at 11:30 am in the Liquid Lounge at the Expo. Also, some exhibits will be showcasing their non-alcoholic drink offerings. 
   
• There’s lots of curiosity about how THC drinks are legal in Wisconsin.  Danielle Baerwald, owner of Erv’s Mug in Oak Creek and Chris “Sparky” Whitteman, Director of Sales & Business Development for the Fermentorium will be presenting “THC & CBD: The How To’s for Your Bar Sales” in the Operations Quick Bite Zone at noon at the Expo. Baerwald is a restaurateur who sells THC beverages in her business and is well-versed on the topic. The Fermentorium is a THC drink company that is local to the Milwaukee market. WRA Executive Vice President Susan Quam, who is well-versed in the ins and outs of the issue from a state legislation standpoint, can offer her insights.
   
• The Something Special from Wisconsin pavilion at the Expo features a variety of Wisconsin-based companies that supply to the restaurant and hospitality industry. For example, Milkhaus Dairy is a Wisconsin company that has received a lot of positive response and media interest in their A2 protein dairy which lactose-intolerant individuals can enjoy.  The Something Special from Wisconsin pavilion will also highlight more than a dozen other food and beverage manufacturers from Wisconsin.
   
• In a tight labor market, some restaurant and hospitality businesses are turning to companies that provide gig workers to cover shifts. One such company, Work Shift, will have an exhibit booth and will be providing gig workers to help out at the Expo.
   
• Just as in other sectors, the restaurant & hospitality industry is witnessing the growing impact of AI. The Expo is offering a Super Session entitled “Restaurant AI Simplified: Tools, Tactics and Real Results” presented by Dan Lindberg, MS, Economist, Educator, AI-Enthusiast, Principal of Applied Economic Insight ® LLC. Expo attendees can also chat with representatives from Oui Technologies, an early stage startup using AI to automate restaurant functions including menu management, inventory, ordering, employee and customer engagement and strategic and operational consulting. 
   
• Restaurants using produce that is hydroponically grown is another emerging trend. Ernessi Farms, an urban indoor hydroponic farm in Ripon, will have an exhibit booth at the Expo.
   
• The next generation of diners is showing great interest in Supper Clubs and the legacy of the Wisconsin Old Fashioned. The beverage experts at Central Standard Craft Distillery in Milwaukee and Breakthru Beverage will be on hand to offer insights on the continuing evolution of the popular Old Fashioned drink.
   
• Wheyward Spirits is one of many unique and interesting companies exhibiting at the Expo. Wheyward Spirits founder and CEO, Emily Darchuk, forged her career as a food scientist in the natural food and dairy industry. While working with dairies, she observed firsthand the problem of whey waste impacting small communities, and she was motivated to do something about it. She perfected the Wheyward Spirit which is a clear, specialty spirit distilled from 100% whey.
   
• The National Restaurant Association’s What’s Hot Culinary Forecast provides insights into culinary trends predicted to find their way onto restaurant menus in 2025. Many of these trends are represented by exhibit booths and educational offerings at the Expo. Visit the National Restaurant Association’s website for more info and the opportunity to download the full What’s Hot 2025 Culinary Forecast report. 
   
• The Pastry Studio at the Expo highlights the latest trends in the bakery industry and a great visual moment with hands-on pastry demos and seven bakery and dessert competitions hosted by the Wisconsin Bakers Association.

NOTE: Anyone 18 years of age or older working in the foodservice industry can attend the Wisconsin Food & Hospitality Expo.  The Expo is NOT open to the public.  Registration is $29 for Wisconsin Restaurant Association or Wisconsin Bakers Association members and $34 for non-members. Day of registration is available on-site at State Fair Park for $34.

WF&HE Hours: 9 am – 3 pm 

For more information visit: wifoodexpo.com

Media covering the Wisconsin Food & Hospitality Expo are NOT required to pre-register to attend. Just check in at the main entrance registration area for a free media pass. Contact Tracy Kosbau at 608.216.2960 to set up live shots or recorded interviews at the Expo. 

The Wisconsin Food & Hospitality Expo is produced by the Wisconsin Restaurant Association and the Wisconsin Bakers Association.

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