Each port along the Rhine River welcomed a group of 150 or so foodservice professionals into a new world of culinary tradition, local libations, and inspired restaurant design. From the floral whites of Alsace to the smoky warmth of Rüdesheimer Kaffee, and from the crisp Kölsch pours of Cologne to the sleek, design-forward cafés of Amsterdam, this journey down the Rhine was a celebration of culture and flavor proving that good food and great spaces are truly universal languag

We continue to use the McDonald brothers technique illustrated in The Founder to maximize kitchen efficiency, speed, and consistency.

NAFEM buzzed with groundbreaking innovations, cutting-edge technology, and leaders eager to push the boundaries of efficiency and design.