The 39th annual Bar and Restaurant Expo took place in Las Vegas from March 24 to 26, 2025, providing essential tools for bar and restaurant owners, operators, and managers to effectively run and grow their businesses.
Suppliers showcased their products and services at this influential annual gathering held at the Las Vegas Convention Center.
The Bar & Restaurant Group, which produces the event, is part of the Questex Travel and Hospitality Division.
This division is also responsible for producing Bar and Restaurant News, the Vibe Conference, as well as World Tea News, Tea Expo, and World Tea Academy.
This year’s Expo welcomed an impressive 10,984 attendees who had exclusive access to leading suppliers, endless networking opportunities, expert speakers, and educational workshops.
Attendees primarily consisted of industry members, alongside Las Vegas locals who could purchase a $99 admission ticket.
While some attendees were there to learn about the industry, others were keen to enjoy the array of liquid libations offered.
Entry to the event was limited to those over 21 years of age.
Day one of the Expo, March 24th, included numerous presentations related to the industry, while the main event unfolded on the second and third days with over 500 exhibits.
The Expo Hall officially opened on March 25th at noon, featuring a ribbon-cutting ceremony preceded by a special red carpet.
Tim McLucas announced to the gathered crowd that this was the first year the Expo occupied two floors of the convention center.
The 2025 Expo included notable exhibits focused on Japanese, Mexican, and Italian food and beverages.
The second floor was predominantly devoted to food suppliers and international exhibitors, including popular zones like the Pizza and Fry Zone.
This zone demonstrated to attendees how to elevate popular side dishes into profitable options, making it a favorite spot for those with appetites.
During the opening ceremony, Expo organizers made a $5,000 donation to CORE (Children of Restaurant Employees), the official charity partner of the event.
Moreover, two students from Johnson & Wales University, Lea Dalton and Grace Miles, were awarded $2,000 fellowship grants to support their studies in the beverage and culinary fields.
The Expo floor featured several key activations, such as the IFMA The Food Away from Home Association, which provided attendees with opportunities to explore industry innovations, gain insights into emerging trends, and connect with influential leaders shaping the future of hospitality.
Additionally, the Japanese Food and Beverage Showcase immersed visitors in the culinary craftsmanship of Japan, allowing them to source high-quality ingredients and cutting-edge products directly from top producers in Japan.
The Italian Aperitivo Showcase presented leading spirits and flavors from Italy, while the Cocktail Clubhouse served as a dynamic space designed specifically for owners, operators, and bartenders eager to push the boundaries of beverage creation.
The Bar & Restaurant Expo also recognized various award winners, including recipients of the prestigious Industry Excellence Awards, Industry Impact Award, and the second annual Supplier Awards.
“Bar & Restaurant Expo is focused on supporting the evolving needs of our industry,” stated Tim McLucas, Vice President of the Bar & Restaurant Group at Questex.
He emphasized that the event offers the latest in education, innovative solutions, and fresh ideas that assist owners and operators in navigating challenges while seizing key growth opportunities.
In addition to providing educational resources and networking opportunities, the Bar & Restaurant Expo made a meaningful impact on the local Las Vegas community by donating a total of 1,213 pounds of food to Three Square, the primary food bank network in the region.
This donation included leftovers from the Food & Beverage Innovation Center and contributions of unused food from several participating sponsors.
This collaborative effort ensured that quality food did not go to waste, instead supporting individuals facing food insecurity across Southern Nevada.
My wife Dianne and I made several trips around the Expo floor.
We noticed a significant increase in exhibits featuring non-alcoholic beverages compared to previous years, along with a variety of tequila exhibits.
Yes, we certainly enjoyed the complimentary samples!
At the Old Smokey Distillery, we met Holly Parsons, Director of National Accounts for the company.
She informed us that this corn whiskey distillery, located in Gatlinburg, Tennessee, invites visitors to observe two working copper stills and learn about the distilling process while exploring the history of moonshine production in the Smoky Mountains.
While a trip to Gatlinburg might not be on my horizons, I indulged in sampling a variety of flavored moonshine products, including cookies and crème, peanut butter, and black cherry moonshine.
After that, I could hardly remember what I sampled next.
I closed my eyes and envisioned myself in Rome as I savored the liquors of Italy.
Notably, we visited the Citrus America booth, where they manufacture products for fresh-squeezed orange juice that felt refreshing.
Smartfruit, a New York-based company, showcased fresh fruit beverages made solely from fresh fruit, enhanced with small amounts of superfoods to boost their quality.
The Bar and Restaurant Expo 2025 truly captivated all who attended, showcasing the vibrant and ever-evolving hospitality industry.
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