As the restaurant industry prepares to head to Chicago for the 2026 National Restaurant Show, National Restaurant Association CEO Michelle Korsmo highlights the actionable opportunities on tap there that will help operators increase traffic and profitability. In addition to educational opportunities and tools that address how to control costs, manage workforce challenges and leverage new data insights, operators are encouraged to explore partnerships and innovations that can enhance profitability and foster long-term growth, positioning their businesses to not only survive but thrive in today’s dynamic market.
The 2026 State of the Restaurant Industry Report projects $1.55 trillion in sales. How will the programming and educational opportunities at this year’s show help operators turn that volume into stronger profitability?
What I’m especially excited about is how actionable the Show experience is for operators. They’ll walk away with real tools to control costs, manage their workforce and better understand their data. It’s also a great chance to experience innovations that can drive productivity across their businesses. For more than 100 years, the Show has been here to help operators discover new partners, strengthen their profitability, support their workforce and position themselves for long-term growth.
The report also indicated that 8 out of 10 operators believe tech gives them a competitive advantage, but 20% remain hesitant or unable to tap into certain technologies. With the show’s new Tech Innovations Tour focusing on AI and connected systems, how do you hope operators will be equipped to adopt more technologies into their establishments?
From digital ordering and payments to inventory, staffing and customer engagement, technology is helping operators find new and needed breakthrough efficiencies in today’s high-tech, high-touch environment. At the same time, we know not everyone has been able to fully adopt the latest innovations, whether because of cost, complexity or uncertainty about where to start.
That’s exactly where the Show delivers value. It gives operators a hands-on look at emerging tools like AI and connected systems, along with the chance to hear directly from peers who are finding success using them. The goal is to make technology feel more practical and more accessible, so operators can move from interest to implementation in ways that strengthen their businesses.
Is there any one big leap in automation that you believe will move from a luxury to a necessity by the end of the year?
We’re seeing a clear shift from automation as a nice-to-have to a must-have for managing tighter margins and engaging the workforce. Operators are increasingly relying on data and technology to integrate operations and make more informed decisions across their businesses. The opportunity is for smarter, more connected tools that help restaurants run more efficiently end-to-end.
How can operators use this year’s Expo + Education tracks to rethink workforce development and talent pipeline strategies as a long-term solution for the industry’s labor shortage?
Our industry’s long-term strength depends on how well we build and sustain our talent pipeline, which starts with developing the next generation of managers and leaders. Strong managers are essential to running efficient operations, but just as importantly, they’re the key to attracting, developing and retaining great teams. Operators will walk away with practical ideas for turning entry-level employees into leaders and strengthening workplace culture that can put them on the path to more stable, more engaged teams and more resilient businesses for the long term.
This year marks the 15th anniversary of the Food and Beverage Awards. Looking back at the winners from a decade ago compared to today’s “FABI Favorites,” what do today’s winners tell us about the future of the American diner/customer?
When you compare today’s FABI Favorites to a decade ago, what stands out is how closely innovation is tied to both value and experience. Consumers seek new flavors and things they can’t make at home, but they’re also more deliberate in how they’re spending, favoring items that deliver on flavor, familiarity and perceived value. For operators, that kind of innovation drives a positive bottom line by refreshing menus and meeting shifting consumer demand. Ultimately, the winners show that future diners reward options that are both exciting and a smart value — and the operators who strike that balance are best positioned to grow profitability.
What do you hope attendees will take away from the keynote conversation with Andre Agassi? How is he a good fit for this audience?
I’m really looking forward to this conversation because Andre Agassi’s journey reflects so many of the qualities that define success in our industry — discipline, resilience and the importance of mentorship and championing the next generation. I hope attendees walk away thinking about what they can do as leaders to have a positive impact on the people around them. Agassi’s experience underscores that finding happiness in your success isn’t always linear, and that the drive to keep striving to find your own definition of success is what ultimately allows you to make a positive impact on the people around you.
What are you, personally, looking forward to most at this year’s event?
I always look forward to the conversations — spending time with operators and suppliers and hearing directly how their businesses are evolving, what challenges they’re navigating and what they’re discovering on the Show floor that can make a real difference. That firsthand perspective is what keeps the Show so dynamic year after year. And of course, the food. There’s no better place to see the creativity of this industry come to life and to experience the flavors, ideas and innovations that are shaping where restaurants go next.
Related stories:
- How AI is generating new recipes for ongoing kitchen innovation
- Q&A: Resilience, customer experience and the new value proposition in the restaurant industry
- Culinary compass: Comfort, value and global flavors define 2026 restaurant trends
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