When the 2025 National Restaurant Association Show kicks off later this week, my colleagues and I will attend the event looking for further examples of how innovation and technology continue to optimize foodservice operations.

Foodservice operators can choose from countless technologies that promise to drive performance improvements. But turning that technology’s potential into positive impact, like enhancing the speed of service, reducing labor costs and improving product consistency, is easier said than done.

Foodservice operations continue to integrate more technology into their businesses for a variety of reasons, including driving sales, making more effective use of labor and more. But having a goal to implement technology and actually doing so are often two very different things.

If you attended The NAFEM Show last month in Atlanta, I don’t need to remind you that the idea of applying automation remains alive and well. You could see it clearly in many booths displaying innovative solutions related to automation and other advanced technologies.

Fast-casual restaurants have always been defined by what they’re not — not fast food, not full service. Now, they’re redefining themselves to meet new consumer needs.

Food, like fashion, is in a constant state of flux.

Automation, artificial intelligence and robotics are redefining fundamental concepts — from the difference between full service and limited service to the very meaning of hospitality.

Expect the foodservice industry to take a small step forward next year, due to operating conditions and consumers’ ability to spend likely being eerily similar to 2024.

What’s hot and what’s not when it comes to technology and equipment innovations for both the front and back of the house.

A previous blog about AI order-taking in drive-thru explored the impact that it could have on labor.

How are the Olympics impacting some Paris restaurants? Which pizza chain earned accolades for its latest design? What will Darden do when it completes its Chuy’s acquisition? What’s the latest GDP outlook? We answer these questions and more This Week in Foodservice.

In today’s restaurant industry, building in tech and efficiencies from the ground up is not just a must — some say it’s imperative for “future-proofing” brands for long-term success. By the same token, technology must pair well with design for an operation to have a chance at reaching its fullest potential.

A tale of revolutionary advancements, reality checks and the hunt for ROI.

Equipment Evolution Aims to Leverage Synergies in AI, Automation and Robotics

Boosted by advancements in technology, foodservice and restaurant facility design has undergone a remarkable transformation over the years. When I went to school in the 90s, designs often began as simple hand sketches on paper.

Fewer words in the English language can be more intoxicating than the word “potential.” That’s because when talking about the potential of something, the only limits on its success seem to be the limits of one’s imagination.

While information security may not be the first area that comes to mind when thinking about food safety, failing to prioritize it can cause devastating harm to a company’s image and bottom line.

What’s old is new again in the foodservice industry as operators and the supply chain prepare for 2024.

The tactical benefits of using voice-activated ordering systems in the drive-thru are many.

One thing we know for sure: Restaurants of the future will continue to solve consumers’ needs and desires for alternatives to cooking and eating at home.

Panera Brands tightens its belt. A college addresses food insecurity. Plus, a closer look at industry job performance. These stories and more This Week in Foodservice.

Aniai, a robotics company operating in the commercial kitchen space, has established a North American headquarters in New York City. The South Korean company also hired Eric Hansen to serve as its director of sales.

Software company Revalize has added to its foodservice portfolio by acquiring KCL, a software provider for commercial foodservice design.

Artificial intelligence and automation remain two of the more intriguing topics in today’s foodservice industry. For example, there’s no denying the potential impact of voice recognition AI systems can have in the drive-thru and other automated devices. Many continue to wonder when the robots will arrive in foodservice, when the fact is they are already among us.

If you attended any foodservice-related trade shows recently, I am sure you saw many robotic arms and machines being used in kitchen applications like frying chicken or making coffee.

A quartet of foodservice consultants share how they see foodservice design and equipment solutions evolving to meet the challenges of the day.

Artificial Intelligence has revolutionized numerous industries, and foodservice will be no exception.

With the National Restaurant Show almost upon us, we expect to see a plethora of new technologies and innovations. One thing we know we’ll see is an influx of electric equipment.

The National Restaurant Association Show is set to open its doors May 20-23 in Chicago. I don’t know about you, but I am excited to see what new equipment and technologies will be on display.

From AI to robots there’s lots of tech to talk about. Burger King prepares to close hundreds of locations while Portillo’s may be poised for takeoff. Economic news includes many labor updates plus small businesses share their perspective. These stories and more This Week in Foodservice.