As the 2025 National Restaurant Association Show wrapped up in Chicago earlier this week, one thing was clear: The future of foodservice is being built at the intersection of human connection and intelligent innovation. With more than 53,000 attendees and over 2,300 exhibitors converging at McCormick Place, the industry gathered not just to see what’s next in food and tech but also to explore how those tools can enhance the timeless value of experience and hospitality.
Empowering a 16-million-strong workforce
National Restaurant Association President and CEO Michelle Korsmo set the tone in her keynote by spotlighting the industry’s people as its core strength — and its most pressing opportunity. The competition for talent, she emphasized, isn’t just about filling roles but inspiring a sense of purpose and long-term commitment. It was a sentiment that echoed throughout the event, especially in sessions focused on recruitment, retention and the evolving skillsets needed in a tech-forward workplace.
Despite the fact that automation and AI are redefining frontline work, the message around the importance of connection and the human experience was emphasized throughout – instead of replacing human labor, these tools are being positioned to remove friction and empower employees.
Operators should be asking better questions of managers and employees, Sarah Grueneberg, chef and partner at Monteverde Restaurant & Pastificio in Chicago, said in the session “Wired for hospitality: Crafting meaningful experiences in a digital age.”
“We have to do a better job of asking our team members, ‘What is the hardest part of your day?” she posited.
From scheduling automation tools to cash management systems that enable tip tracking, technology that simplifies complex operational tasks and tools that reduce administrative burden will allow managers to focus on leadership, staff development and customer experience, said Bryan Batson, senior vice president, finance, accounting, and procurement officer at Lou Malnati’s Pizzeria, and Pritam Daniel, Director Operations Services at Keke’s Breakfast Cafe. Both sat on the panel “Stronger managers, stronger profits: The AI revolution in restaurants,” which was moderated by Clinton Anderson, CEO of Fourth/Hot Schedules.
“Technology should solve problems and take that friction away, letting technology enable staff to bring the human touch and hospitality,” said Sean Feeney, co-founder of Grovehouse, who sat on the “Wired for hospitality” panel with Grueneberg.
Bob Schalow, senior vice president of Diversified Restaurant Group, highlighted the use of third-party applicant tracking systems with AI to streamline recruitment and maintain candidate engagement throughout the application process in the session “Hospitality workforce revolution: Enhancing recruitment, retention and engagement with AI.” Pavan Kapur, former chief commercial officer at Caesars Entertainment, added the need to balance that with human interaction and protect against bias that may be in the system, emphasizing the importance of emotional intelligence and soft skills in AI implementation.
Making technology invisible
Across the floor and on the stages, the message was consistent: Technology should support, not overshadow, both the guest and operator experience. Whether it’s AI tools designed to assist with labor optimization or smart kitchen equipment aimed at improving speed and consistency, the common thread was usability.
“Technology needs to be invisible, not invasive,” said Kelly MacPherson, chief technology and supply chain officer at Union Square Hospitality Group, on a panel.
In sessions like “Smarter managers, stronger profits,” Anderson of Fourth/Hot Schedules cited that stores with seasoned managers outperform those with less-experienced managers by three times. Technology is now being used to analyze real-time data and offer actionable coaching insights, helping leaders make smarter, faster decisions. The goal is not just profitability but sustainable, people-centered performance.
Menu strategy meets data-driven precision
As supply chain unpredictability continues to challenge operators, many are leaning on data and local sourcing strategies to stay nimble, said David Henkes, Advisory Group Senior Principal, Technomic, during a panel discussion for the press on foodservice trends. Customizable and operationally efficient menus continue to be important, which is translating to smaller menus, Henkes said. Balancing guest preferences with back-of-house realities means leaning on analytics — not guesswork — to guide decision-making.
Plant-based options, global flavors featuring smoke and heat — especially Asian flavors, low-alcohol beverages and wellness-driven menu items continue to gain traction, not as fads but as reflections of evolving consumer values. Yet, the panel, which also included Marcus Viscidi, vice president of enterprise sales, Informa Connect Foodservice Group, and Jonathan Gillespie, partner at Adalina/BDG Hospitality Group, reminded attendees that even the most innovative offering needs to be paired with operational discipline. Menu design now demands equal parts creativity and calculation.
The equipment equation: Flexibility, simplicity, ROI
With automation no longer seen as futuristic but foundational, foodservice leaders at the “Fear no more! How to embrace kitchen innovations that drive big ROI” session emphasized the importance of evaluating equipment not just on price, but on return on investment and usability.
Alfred Spear, manager, food and beverage program design and development at Walt Disney Company, spoke to the trend of menu flexibility and ensuring equipment can be versatile and put to use in more than one way or for multiple menu items.
Cha Nye Farley, director of facility services at Cracker Barrel, highlighted the cost of ownership, simplification of process, energy savings, food waste and quality of product as factors when deciding on equipment to invest in.
Jim Thorpe, senior food service designer at Aramark, said restaurant size is a factor, and asking questions about what you want to solve for is key, whether it’s speed, labor, quality or all of the above.
Kitchen equipment manufacturers have responded with simplified interfaces, compact footprints and multi-functionality aimed at solving real-world labor and waste challenges. In a sector where margins are tight and talent is scarce, smart tools that minimize complexity are earning attention.
“We’re seeing more automation in the area of artificial intelligence as well as hubs that kind of help bring together the different data and interfaces from different pieces of equipment into a single interface that’s easier for busy managers in a restaurant to keep track of,” Greg Richards, CFSP, consulting manager of the Kitchen Innovation Awards, held annually by the National Restaurant Association, told SmartBrief. “As always, we’re also seeing innovation in the core areas of refrigeration, beverage dispensing and utility management.”
The human connection endures
Despite the heavy emphasis on tech, the soul of the 2025 Show remained rooted in the essence of hospitality. Sessions like “Wired for Hospitality” challenged attendees to ask not just what technology can do, but what it should do. Can it create more space for warmth? Can it help employees be more present with guests?
Across the event, the consensus was clear: Innovation without intention is just noise. But innovation that centers on people — whether guests or staff — has the power to reshape the industry.
As the industry heads into 2026, the buzz isn’t just about AI or automation, but about what happens when those tools are used thoughtfully, because in a business built on connection, the future belongs to operators who innovate without losing the human touch. The show – and Korsmo – left attendees with a charge: Lead with purpose. Invest in your people. Make technology invisible, but invaluable. After all, restaurants are more than businesses — they’re pathways to opportunity, community and resilience.
Recent related stories: