It’s May and the tulips are in bloom on Chicago’s Michigan Avenue. That can only mean one thing: It’s time to raise the curtain on another National Restaurant Association Show. I was told that the National Restaurant Association itself dates to 1919. As an old timer that has attended this show since 1983, it makes me feel younger.
During a recent call with a client, we were reviewing the goals of a project when an interesting phenomenon occurred.
Who does not love a good trip to the islands? Speaking of such a trip conjures up images of sandy beaches, palm trees and cool drinks. With visuals like that, few people would turn down a trip to an island. Of course, when you are talking about islands within the production areas of a restaurant, that line of thought changes abruptly.
It’s official: the 2025 National Restaurant Association Show is in the books.
Off-premises dining continues to occupy a larger space in consumers’ wallets and shows no signs of slowing down. From 2024 through 2025, off-premises customers accounted for 83% of limited service restaurant visits and 30% of full service restaurant visits, vs. 76% and 19% in 2019, per data from the National Restaurant Association.
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.
The restaurant industry remains in constant motion, shaped by new culinary trends, changing customer preferences, and seasonal ingredients. As menus evolve to keep pace with these shifts, having the right kitchen equipment plays a crucial role in allowing operators from all industry segments to adapt quickly to new ideas and expand offerings.
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.
Over the years, some restaurant companies have collected multiple concepts through acquisition and developed their own brands.
The on-again, off-again, on-again story of U.S. tariffs remains a daily topic on the news and in general conversation. While many other businesses grapple with the uncertainty of the way tariffs impact their industries, foodservice can turn to a more recent challenging period as it tries to chart a plan forward.
I just wrapped a month‑long, in-person AI clinic, and I’ll be honest: I left both energized and overwhelmed.
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 live at the intersection of speed and quality — offering a step up from fast food without the wait of full-service dining. In a category built on convenience, consistency, and flow, operational efficiency isn’t a luxury — it’s a must-have.
With increasing environmental concerns, rising operational costs, and growing consumer interest in supporting eco-friendly businesses adopting sustainable practices has never been more important for today’s restaurant chains.
When designing a restaurant, the spotlight often shines on decor, seating arrangements, and front-of-house flow. Behind every great dish and smooth service, though, lies something less glamorous but equally vital: the prep area.
As 2025 kicks off, many experts have offered their predictions about what’s in store for the restaurant industry for the coming year.
