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.

One of the most prominent themes we expect to emerge from this year’s show is the rapid integration of AI and automation into everyday restaurant functions. Operators are testing and deploying technologies that once seemed futuristic, like AI voice ordering or robotic arms. Specifically, voice AI now plays an integral role in many drive-thru and kiosk operations, enabling customer interactions while relieving pressure from overworked staff. Also, predictive back-of-house systems help operators prepare orders for ingredients and supply items as well as create schedules in real time based on forecasted demand. In the back of house, we expect to see robotic arms and autonomous food runners in many booths serving as solutions to labor shortages and throughput challenges. In my opinion, this might not be the most beneficial use of automation, but at this time, it has an appeal that will certainly draw attendees’ attention during the show.

Labor remains a top concern for operators across all segments and technology providers are increasingly focused on smarter scheduling tools. Rather than relying solely on sales projections, new platforms leverage machine learning to generate schedules once a concept develops a staffing model, ideally using activity-based granularity. These tools can now adjust labor needs on an hour-by-hour basis using a variety of factors, including historical traffic patterns, weather, and scheduled local events. Together with these forecasting engines, employee apps continue to improve. Many platforms allow team members to swap shifts, request more hours, and communicate with managers in real time, helping restaurants reduce turnover and boost operational efficiency. Indeed, the interest in these technologies remains high and we look forward to seeing how they have progressed over the past year.

Kitchen equipment is also undergoing a transformation. The connected kitchen is no longer an abstract concept; it's becoming a practical feature for many multi-unit operators. Smart equipment has the capability to store and update menus remotely, identify maintenance needs, and even alert staff to food safety concerns like temperature changes. What’s particularly interesting is how these connected devices, if fed the right information, will integrate with back-office systems to automate tasks like prep sheets and batch cooking. Some software vendors are focusing on digital tools that suggest prep sheets, and if combined with smart labeling systems, it will make it very things easier for the prep team, who will only have to print their labels for the items they prep that day.

Sustainable practices and solutions remain top of mind for many operators, and it will be interesting to see the progress heavy equipment manufacturers continue to make in this area. Induction cooking, for instance, is seeing increased adoption due to its speed, venting advantages, and lower heat output. It will be fun trying to uncover the next wave of technologies like that. In addition to the commercial cooking equipment that meets the newest Energy Star standards, we look forward to learning more about some of the foodservice equipment that now offers real-time energy consumption monitoring. Dish machines, and even some ice makers, are now being marketed as tools to reduce both carbon footprint and utility costs.

The physical footprint of restaurants is also being challenged, with an increasing amount of space being devoted to off-premises customers, which will result in a wave of smaller facilities with modular equipment. Also, with the rise of digital food halls, ghost kitchens, and off-premises-only formats, operators often seek equipment that doesn’t require hoods or complex installations. Ventless cooking units, mobile pickup lockers, and modular refrigeration systems will all play a role in the development of these operations and can make it easier for brands to scale by lowering the amount of ventilation they will need.

For me and my colleagues, the 2025 NRA Show represents a strategic moment to evaluate how technology can unlock better unit economics. And after the show, I look forward to reporting back on what we discovered!