The National Restaurant Association Show named 24 products as the recipients of its 2025 Kitchen Innovations Awards. Determined by a panel of independent judges, these awards honor foodservice equipment that increases efficiencies and productivity in commercial kitchens.
The following are the KI winners listed alphabetically by company along with the name of the product that earned this recognition. Each product links to its description as listed on the show website.
- Alto-Shaam: Origin Convection Ovens
- American Metalcraft: BuffetBoost Warming Block
- Appliance Innovation: Automated Fresh Brew: SimpliciTea 1500
- Atosa USA: Chillstream Undercounter Frozen Food Dispenser
- Bridge Appliances: OMM Automated Egg Cooker
- Carter-Hoffmann: CHrisper Station
- Charter House Innovations: RoboFry X4
- CookUp Group: Scraegg Egg/Porridge/Soup Cooker
- Doyon: Dual Fuel Gravity Charcoal Oven
- Ecolab: Digital Kitchen Application Platform
- Everpure from Pentair Water Solutions: PFAS (PFOA/PFOS) Reduction Systems
- Kitchenless: Qeamer
- Lab2Fab: FIZZBOT
- Manitowoc: NEO Undercounter Ice Machine with Filtration
- Marco Beverage Systems: MilkPal
- Metafoodx: Metafoodx Platform for Foodservice Operations
- Middleby Marshall: LongWave IR Oven
- Newton CFV: Gravity Beverage Fountain System
- Powerhouse Dynamics: Total Oil Management by Open Kitchen
- PreciTaste: Grill Station Assistant
- Renau Corporation: Smart Kitchen System Hub
- Spring USA: The Surface Unlimited Induction Table
- Traulsen: Dynamic Response Refrigeration with Smart Control
- True Manufacturing Co.: TRM - True Retail Merchandiser
Each of these products will be displayed during the NRA Show, which will take place May 17–20, 2025 in Chicago.
“The 2025 Kitchen Innovations Awards spotlight solutions that embody the industry's evolution: doing more with less,” said Richard Eisenbarth, president, emeritus at Cini-Little International and a long-standing KI judge. “From AI-driven monitoring to productivity-enhancing robotics, these innovations are reshaping kitchens, helping restaurants adapt and excel in today's dynamic culinary landscape.”
