May 16–19, 2026
McCormick Place
Chicago, IL
The Future of Foodservice is Here: Trends That Are Shaking Up the Industry
The foodservice industry is in the middle of a revolution. Rising costs, labor shortages, and supply chain chaos? Sure, they’re challenges—but they’re also the perfect storm for bold innovation. Every year, foodservice professionals gather at the National Restaurant Association Show to uncover what’s next. Spoiler alert: the future is all about smarter tech, unforgettable experiences, and purpose-driven dining.
Here’s the lowdown on the trends that are flipping the script and how you can ride the wave to success.
October 20, 2025
1. Value Redefined: Give Guests More Bang for Their Buck
Let’s face it—diners are pickier than ever. Nearly 95% of operators say customers are more price-sensitive, but that doesn’t mean they’re settling for less. Gen Z and Gen Alpha are demanding meals with meaning, personalization, and Instagram-worthy moments. Think smoky, spicy Asian flavors or visually stunning creations like Mochi Love’s Crème Clouds. Want to win them over? Make your menu a mix of flavor, flair, and shareable magic.
2. Workforce Woes? Work Smarter, Not Harder
Labor shortages got you down? You’re not alone—37% of operators say hiring and retention are their biggest headaches. The solution? Smarter tech and streamlined workflows. AI-driven tools like PreciTaste’s Grill Station Assistant and RoboFry X4 are taking over repetitive tasks, freeing up your team to focus on what really matters: delivering killer hospitality. Bonus points for smaller, smarter menus that pack a punch with globally inspired flavors.
3. Wellness is the New Flavor Bomb
Health-conscious dining isn’t just a trend—it’s a movement. With the GLP-1 market set to hit $105 billion by 2030, clean-label, minimally processed foods are taking over. Products like MyForest Foods’ MyBacon and North Coast’s Seaweed-ish Kelp Meatballs are proof that nutritious can also be delicious. And don’t forget sustainability—nearly 32% of operators say it’s the future. If you’re not thinking green, you’re already behind.
4. Data is the New Secret Sauce
You’ve got data—now what? The real game-changer is turning it into insights you can act on. Tools like Ecolab’s Digital Kitchen Application Platform and Newton CFV Gravity Beverage Fountain System are helping operators make smarter, faster decisions. Whether it’s tracking menu performance or streamlining workflows, integrated tech is the key to staying ahead.
5. Off-Premise is the New Frontier
Dine-in is out, and takeout is taking over. With off-premise orders making up a bigger slice of sales, it’s time to rethink the customer journey. Innovations like Kitchenless’s Qeamer (hello, high-quality meals in seconds) and Inno-Pak’s genius packaging are making delivery faster, fresher, and more profitable. The takeaway? Off-premise isn’t just a side hustle—it’s the main event.
Ready to Own the Future?
The National Restaurant Association Show proves one thing every year: the foodservice industry is evolving fast, and the operators who embrace change will come out on top. Whether it’s AI-powered kitchens, purpose-driven menus, or sustainable sourcing, the opportunities are endless.
Registration for the Show in May 2026 just opened on October 1. The future of foodservice is waiting—are you ready to grab it? Register today
