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National Restaurant Association Show


What even the robots might have missed at this year’s National Restaurant Association Show

Sweet & Sour: From android armies to a different sort of pot pie, here are the surprises we long time show-goers discovered at the industry’s first annual convention in three years.


A closer look at menu trends spotted at the National Restaurant Association Show

After four days of walking the Show floor and attending culinary demos and educational sessions, some overriding food and drink trends emerged.

Smaller robots, self-delivery and more leapt onto our radar during the event this week in Chicago.

A Deeper Dive: Lance Trenary, CEO of Golden Corral, joins the podcast to talk about labor, supply chain and Congress’s failure to replenish the Restaurant Revitalization Fund.

The four-day event brought us a major focus on robots and other technologies, plant-based meat and strategies to find lost sales. And everything was about efficiency.

DEI was a topic of focus for many attendees of the National Restaurant Association Show, and several presenters shared their playbooks for creating an inclusive environment for employees.

At the National Restaurant Association Show, the container options were numerous and varied, reflecting an industry rushing to meet ever-changing consumer demands.

The Bottom Line: The National Restaurant Association Show displayed some of the latest gadgets to improve efficiency and reach more customers. But can those that need it most afford it?

Reality Check: The industry's largest gathering provided nearly everything an operator could want, but it posed some tough questions as well.

The buffet chain's CEO was named on Saturday as this year's winner of the Gold Plate.

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