National Restaurant Association Show 2025

2025 Restaurant Show Recap Behind the scenes at the industry’s biggest event

EXECUTIVE INSIGHTS Hear from 50+ industry leaders TECH TRENDS 4 ways AI is changing restaurants SHABOOZEY! Grammy nominee joins celeb chefs, influencers at the show

Need Photo & Content

COCA-COLA DISTRICT Unlocking value through inventive beverages, enhanced choice and smart digital solutions

https://www.youtube.com/watch?v=L2oupPaZZts

W ant to take the pulse of the industry? Look no further than the annual National Restaurant Association Show in Chicago, where tens of thousands gathered last month to learn, connect and find solutions to their biggest challenges. The award-winning editorial teams from Nation’s Restaurant News and Restaurant Business were on the scene, tracking emerging trends, testing new tech, sampling the latest products and talking with hundreds of restaurant operators about what matters most to them now. Their insights can be found throughout this special interactive report. Hear how restaurant operators are navigating economic uncertainty,

finding new uses for AI, revamping their beverage programs, adapting to the ever- changing consumer, and more. Packed with videos, podcasts, photos, data, and expert analysis, this is your insider’s guide to the industry’s biggest event. Relive the best moments and get a behind-the-scenes look at anything you missed. We hope it gives you the insights you need to prepare your business for whatever lies ahead.

Sam Oches Editor-in-Chief Nation’s Restaurant News

Jonathan Maze Editor-in-Chief Restaurant Business

National Restaurant Association Show 2025

Contents Restaurant Show 9 Takeaways from the Restaurant Show

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THE SHOW AT A GLANCE

Industry Insights Coca-Cola District: Unlock Value Through Inventive Beverages, Enhanced Choice and Digital Solutions

Technology 6 Tech Observations from the 2025 Restaurant Show

Technology How 4 Emerging AI Solutions Are Reshaping Restaurant Operations

https://www.youtube.com/watch?v=UUAsAgA7-CU

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Industry Insights Reporting from the Show News Desk

Listen Podcast Spotlight

Keynote Carla Hall’s Advice on Building Strong Teams

Networking & Events Inside the Inaugural Nest CIO Summitt

Networking & Events ‘Bites and Beats’: Shaboozey headlines celebration of culinary creativity Operations How to Create Meaningful Restaurant Experiences in a Digital World Operations Automated Beverage Solutions Emerge as Top Labor Relief Trend for Restaurants Consumer Trends In a Takeout World, Some Dine-In Benefits Still Matter Menu Innovation How Casual Dining Can Recoup Sagging Bar Sales and Boost Traffic

https://www.youtube.com/watch?v=lDSoCgZIVLg

42 44 46

Beverage Trends 8 Beverage Trends to Watch

https://www.youtube.com/watch?v=vOlm2_IUd2Q

MenuMasters Inside the 2025 MenuMasters Awards

A Look Back Scenes from the 2025 Show

National Restaurant Association Show 2025

COVER PHOTO: NAME

TRENDS

9 takeaways from the Restaurant Show

Amid uncertainty and rising costs, operators find opportunity in streamlined tech, robotics, beverage innovation and AI T he teams from Nation’s Restaurant News and Restau- rant Business were out in full force at the recent National Restaurant Association Show in Chica- go, exploring the massive event to find the most pervasive trends and creative products. Here’s what caught their at- tention this year. Operators get back to basics Perhaps of no surprise, most of the conversations with operators at this year’s show centered on “uncertainty,” specifically around policy changes, in - cluding tariffs and immigration. And, as they both remain elevated, food and labor costs continue to be a recurring theme. “In this environment, we’re hearing a lot of our customers talking about go- ing back to the basics,” said QSR Auto- mations’ senior director of marketing, Julie Rudder. “They’re bombarded with a lot of tech solutions, and so integra- tion — and transparency about inte- gration — has also become much more important.” Indeed, the tech pavilion featured plenty of exhibitors promoting “inte- gration,” which makes sense given that there are now individual management platforms for everything from events management to delivery intelligence to swag. BY NRN & RB EDITORS

Seeking relief from ‘tech fatigue’

Black Box Intelligence. “They don’t want to go to different places to get different pieces of data — they want something that is cohesive and trustworthy.” AI seems to be what most are betting on to bridge the gap for both operators and customers. Juan George, with 858 Partners, said this year’s conversations have revolved around how tech compa- nies can bring AI into the mix for their

Operators are being more selective with their data and tech providers and indeed, such selectiveness was a major theme during the show. “Operators want integration and a one-stop shop. They have tech fatigue from the past several years,” said Vic- tor Fernandez, chief insights officer at

National Restaurant Association Show 2025

PHOTO CREDIT: ALICIA KELSO (TOP), JOANNA FANTOZZI (BOTTOM)

ny is framing it as a way for restaurants to lower costs rather than as an AI tool. Experience matters as much as price There also seem to be more menu and pricing strategy solutions as operators find themselves amid a value-heavy environment to try and woo back cus- tomers. That said, another pervasive conversation was how operators can strike the right balance of value with- out compromising margins. It’s certain- ly not easy. “Consumers have deal-itis right now, so the brands that are winning in this environment are the ones that focus on experience as well as price,” said Coca-Cola senior vice president of foodservice commercial leadership and Economic and consumer uncertainty had operators at the Show on edge, yet many remain cautiously optimistic. That said, their top priority is how to cut costs as policy uncertainty — specifical - ly around tariffs — continue and high input costs linger. Cost cutting and operational effi - ciencies emerged as a strong theme at this year’s show as operators reach the limits of menu price increases, and be- gin to look elsewhere to create margin. “Last year, operators were asking more about how to drive traffic. This year, cost-cutting is more pronounced. Tariffs are a popular topic, but there isn’t much pricing power left in the industry, so operators that have an- nounced they’re raising prices to deal with higher costs will probably be hit. Those who raised prices quietly will be less hit,” said R.J. Hottovy, head of ana- lytical research at Placer.ai. On the menu: Higher costs, smaller portions On the menu side, the focus during the show was on food costs. Josh Kern, chief executive officer of SPB Hospitality, said he was looking for relief on rising beef prices, which impact most of his concepts, from Krystal to Logan’s Roadhouse. “We’re seeing egg prices finally go down, but beef prices are going up quickly,” he said. growth Eric Blumenthal. Cost-cutting takes center stage

Tech providers are starting to talk more about what AI can actually do for restaurants, rather than just using the AI buzzword to get attention. “Last year, everyone was kind of leading with AI,” said Bryan Solar, chief product officer for SpotOn. “People are now talking about the benefits. And I think the delta there is, last year it was mostly smoke.” SpotOn is using AI in a new tool called Profit Assist that integrates with restaurants’ accounting software and looks for ways to save money. Solar de- scribed it as an “AI CPA,” but the compa-

operator partners. “Operators know that AI can help, but they don’t know how. It’s up to their tech providers to bring that to them. They have to trust their tech partners to forge their AI roadmap,” he said. “AI is going to be a bigger generational shift than even mobile or PCs. Opera- tors can’t figure that out on their own.”

AI becomes more than a buzzword

There was plenty of AI at the Show this year. But it wasn’t always as obvious.

“ Operators want integration and a one-stop shop. They have tech

fatigue from the past several years.” — Victor Fernandez, Black Box Intelligence

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National Restaurant Association Show 2025

INDUSTRY INSIGHTS

Coca-Cola District

https://www.youtube.com/watch?v=XsVkCV1kVKY

CONNECT WITH THE COCA-COLA COMPANY HERE

The Coca Cola Company is a total beverage company with products sold in more than 200 countries and territories. Our company’s purpose is to refresh the world and make a difference. We sell multiple billion-dollar brands across several beverage categories worldwide including sparkling soft drinks, water, sports, coffee, tea, juice, valueadded dairy and plant-based beverages. We’re constantly transforming our portfolio, from reducing sugar in our drinks to bringing innovative new products to market. We seek to positively impact people’s lives, communities and the planet through water replenishment, packaging recycling, sustainable sourcing practices and carbon emissions reductions across our value chain. Together with our bottling partners, we employ more than 700,000 people, helping bring economic opportunity to local communities worldwide.

How restaurants get a competitive edge

Dagmar Boggs of The Coca-Cola Company talks with Nation’s Restaurant News editor- in-chief Sam Oches during the 2025 National Restaurant Association Show about how the company can be a resource for operators through uncertain times. Learn how restaurants can leverage consumer insights, leadership skills, AI and more to drive growth.

Dagmar Boggs President, Foodservice and On-Premise North America Operating Unit

coca-colacompany.com

Unlocking value through inventive beverages, enhanced choice and smart digital solutions

Leveraging the power of LTOs

Megan Tallman of The Coca-Cola Company talks with Nation’s Restaurant News about the consumer and culinary trends reshaping beverages menus. Hear how restaurants can leverage limited-time offers, customization and creativity to drive incremental sales through innovative drink offerings.

https://www.youtube.com/watch?v=JDNr7tc8a7I

The evolving meaning of value

Denise Earley of The Coca- Cola Company explores how consumers’ definitions of value are changing and shares trends and insights restaurant operators should know to refine their strategies. Consider how restaurants can use not only price, but also convenience, quality and experience to create value for customers.

https://www.youtube.com/watch?v=9UaHIa1ZlmQ

National Restaurant Association Show 2025

TRENDS

9 Takeaways From the 2025 Restaurant Show

tions around the sale of THC-containing products. But the market is growing, particularly among younger consumers. “Over 50% of people under the age of 45 are swapping alcohol for THC at least once a week,” said Rick Schepp, general manager of beverages at Chicago- based Green Thumb Industries, a large national cannabis operator that has products in more than 100 retail locations. For snack loving consumers, small is big Fifty-six percent of consumers are replacing meals with snacks for financial reasons, finds the International Food Information Council (IFIC). Restaurants can take advantage of this by repackaging appetizers, sides and desserts, and charging less to bring in snackers. Rebrand the items as mini meals; create appetizer, side and dessert combos, appetizer flights and themed pairings. That’s just some of the advice presented in the Show education session, “Winning with Snack-Inspired Menus,” presented by Suzy Badaraco, president of Culinary Tides.

Kern also has his eye on non-alco- holic beverages, which commanded a bigger presence on the show floor this year than ever, saying he’d definitely seen a decrease in alcohol consump- tion in his business. He’s also navigating more split plates, whether driven by consumers on GLP-1 drugs or those seeking value. “It’s probably a combination of both,” Kern said. “Whatever their reason, the good news is it shows that consumers still want to dine out and they want that experience, we just have to adjust.” Technology-driven staffing solutions are always a crowd-pleaser at the Na- tional Restaurant Association Show, especially with the restaurant indus- try’s high turnover rate. One such trend that emerged this year: beverage auto- mation made with labor mitigation in mind. Eye-catching beverage technology included a robot barista that uses mo- tion capture technology to replicate an international barista champion’s ex- act movements for crafting lattes and espresso drinks; a soft drink dispenser that can customize ice levels and seal the drink in a spill-proof plastic cover- ing; a compact kiosk that can prepare smoothies in six flavors with customiz - able mix-ins and toppings. Keep an eye on this trend: Your Beverage automation emerges as top labor relief trend

restaurant drink order may be made by a robot sooner than you think. For THC beverages, it’s the wild, wild West There was a new exhibit area at the Show this year, one that reflects the changing way consumers are drinking intoxicating beverages. Welcome to the Hemp Beverage Pa- vilion, where a half-dozen or so exhib- itors were pouring samples of sodas, seltzers, canned cocktails and more during the Show’s first day, all spiked with varying milligrams of THC per of can. The sale of hemp-infused beverag- es is legal on the federal level due to a provision in the 2018 Farm Bill. States, however, have wildly differing regula -

National Restaurant Association Show 2025

PHOTO CREDIT: i STOCK, HEATHER LALLEY

Drive Restaurant Growth with Location Intelligence

https://www.youtube.com/watch?v=0SZ78RRTB7E

Connect with Placer.ai Here

Restaurant consumers vote with their visits

Placer.ai is the most advanced location analytics platform describing physical locations, the people and businesses that interact with them, and the markets they inhabit. Placer empowers restaurant professionals to inform real estate decision making like expansion and lease negotiations, analyze consumers to enhance marketing and merchandising, and understand market trends for benchmarking and operational improvements.

R.J. Hottovy of Placer.ai spoke with Nation’s Restaurant News about foot traffic patterns affecting foodservice and other retail industries as consumers respond to the eco- nomic uncertainty around them. Listen to the value and convenience strategies he thinks are increasing traffic and expanding restaurant brands’ reach in a highly competitive environment.

R.J. Hottovy, CFA Head of Analytical Research Placer.ai

placer.ai/restaurants

National Restaurant Association Show 2025

TECHNOLOGY

6 tech observations from the 2025 Restaurant Show There seemed to be more technology than ever at the Show this year, and we tried to make sense of it all after three days spent roaming the floor

The Tech Pavilion was buzzing during the show. | Photo by Joe Guszkowski

BY JOE GUSZKOWSKI SENIOR EDITOR RESTAURANT BUSINESS

not quite ready for primetime, al- though we did speak to a burger chain that is testing automated grills. One challenge for restaurants will be adapting their operations to accommodate the bots. High hopes for AI There was a growing sense of ex- citement among both operators and vendors about AI’s potential. “AI is inventing a new frontier for our industry, in every facet of what we do,” said Sean Feeney, co-found- er of Grovehouse Hospitality in New York City. Today, Grovehouse is using AI to generate newsletters and social media posts. But in the future, Fee- ney sees it doing much more. It will plot tables and create schedules. It will be smart enough to know which servers should work in which sec- tions. Most importantly, it will allow employees and managers to spend their time serving customers rather

And the field of voice AI companies is getting crowded quickly. The glut of tech has its pros and cons. The heightened competition should result in better products. But the growing number of options can be overwhelming for operators to navigate. More consolidation is likely on the horizon. More robots, but not always better ones There seemed to be more robots at the Show this year than last, which surprised us. Trump’s tariffs have created a lot of uncertainty for companies that sell hardware, and robot adoption in restaurants has been generally slow. But there were at least a dozen bots on the floor doing their thing. Or trying to. We saw a napkin-fold- ing robot struggling to pick up nap- kins, and a pizza-topping machine having some trouble booting up. It suggested that robots are still

I n many ways, the National Restaurant Association Show has become a technology exhibi- tion with some food sprinkled in for good measure. Here’s what we saw and heard at this year’s event at McCormick Place in Chicago, where there was plenty of enthusiasm about where restaurant tech is headed. There was more tech than ever So much so that it required extra space. For the first time in my sev - eral years of attending, the back wall of the North Hall was opened up to make room for hundreds of additional exhibitors, many of them tech-focused. A lot of the newcomers were from overseas. We noticed several POS vendors we’d never heard of.

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National Restaurant Association Show 2025

TECHNOLOGY

6 tech observations from the 2025 National Restaurant Show

“ The trusty data dashboard, a common selling point of many a tech vendor, may end up being one of the first casualties of the AI incursion. AI has the ability to put data into words and reveal, as one operator put it, “the narrative behind the data.”

than looking at a computer. “It’s the biggest thing that’s ever happened,” Feeney said. And that may be just the tip of the iceberg of what AI can do, one tech executive told us. He envisioned a world in which AI manages virtually the entire restaurant, telling staff what needs to be done and when. And that scenario may not be as far off as we think. Tech to make everyone a regular There was also excitement about what AI can do for customers. Multiple people we spoke to mentioned how much customers value being treated like regulars when they go out to eat, but how hard it is for restaurants to actually deliver that experience. Employees come and go, and customers have a lot of dining options, so it can take a long time to really get to know them. “That’s very difficult to do out of the box with - out having hours and hours and many, many vis- its,” said Ming-Tai Huh, head of food and bever- age at Square. Data and AI can allow restaurants to shrink that time down. “Let’s say I want to go to a very nice restaurant, but they don’t know me,” Huh said. “I can provide them with information about me to make sure that I really get that five-star experience.” Plus, knowing the “regulars” can help restau- rants operate more efficiently, too. With the help of AI, for instance, after a cus- tomer makes an online reservation, the restau- rant could pull up their ordering history and send a message asking whether they’d like the same wine in the same price range as they had last time. “And we could decant that for you 30 minutes before you walk in,” said Feeney of Grovehouse. “And so now we’re saving time in our experience as operators, and they feel even more special coming in as guests.”

Here lies the dashboard? The trusty data dashboard, a common selling point of many a tech vendor, may end up being one of the first casualties of the AI incursion. Dashboards are certainly a step up from spreadsheets in terms of presenting information. But what restaurants really want to know is what that information means and what they should do about it. AI has the ability to put it into words and prompt operators to take action. “Dashboards are dead,” said Kelly Macpherson, chief tech- nology and supply chain officer at Union Square Hospitality Group. “You have to go beyond the dashboard to the narra- tive behind the data.” A recipe for success: Listen to restaurants Some of the most (seemingly) thriving tech companies we spoke to at the Show have taken a decidedly restaurant-first approach to developing their products. Many of them were founded or staffed by people who work or have worked in restaurants. So they believe they have a keen understanding of the complexities of the business and what operators actu- ally need. One founder of a fast-growing tech vendor told us his company does not even have a product team. It just talks to restaurants and builds tools they ask for.

National Restaurant Association Show 2025

PHOTO CREDIT:

Let’s Create Great Dishes Together.

https://www.youtube.com/watch?v=WcCMtpz94f4

Connect with J.T.M. Here

Collaboration is menu innovation’s force multiplier

J.T.M. Food Group is a forward-thinking food-processing company still rooted in the same principles of the original butcher shop. For four generations, the food professionals at J.T.M. have provided on-trend products and solutions, including sauces, soups, sides, dips, pastas, scrambles, and taco fillings, with the same commitment to integrity and quality we’ve had since the butcher shop days.

Brad Nelson of JTM invited Nation’s Restaurant News to its popular annual Beer Cheese Throwdown at the 2025 Nation- al Restaurant Association Show, but he praised collaboration more than competition when it comes to creating craveable menu items. See how working with other well-loved brands has expanded the appealing flavors available to all of food - service.

Brad Nelson Executive Director Of Marketing

jtmfoodgroup.com bradnelson@jtmfoodgroup.com

National Restaurant Association Show 2025

TECHNOLOGY

4 emerging AI solutions reshaping restaurant operations

From vision AI to smart surveillance, artificial intelligence tools give operators an edge

BY JOANNA FANTOZZI SENIOR EDITOR NATION’S RESTAURANT NEWS A rtificial intelligence has rapidly evolved from an industry curiosity to a powerhouse driving the latest tech breakthroughs in food- service. Tech companies are no longer in- troducing AI as a futuristic novelty, but as a problem-solver for today’s restaurant operations by providing real-time analytics and labor assis- tance. Beyond the already well-docu- mented voice assistants and kitch- en chatbots, we spotted several innovative AI applications on the National Restaurant Association Show floor in Chicago this year that are addressing concrete operation- al challenges. Vision AI Vision AI is one of the fastest grow- ing applications of artificial intelli - gence. Often associated with food waste and other sustainability ini- tiatives, this technology uses cam- eras and real-time data analytics to keep an eye on what’s happening in the back-of-house, from ingredient shortages to proper order prepara- tion and food safety compliance. PreciTaste was one of the com- panies showcasing Vision AI tech- nology, with the ability to track

PreciTaste is one example of vision AI seen on the Restaurant Show floor. | Photo by Joanna Fantozzi

kitchen operations in real time, and the ability to provide back-of-house employees with guidance on how much of each ingredient to prepare every day. PreciTaste’s AI technology was also used in the Convotherm Mini Pro oven seen on the Restaurant Show floor, which is able to cook items perfectly using optical AI and reduce human preparation errors. Video Surveillance Dtiq was showcasing smart sur- veillance technology that’s made for use in the drive-thru lane. In re- tail, Dtiq technology is used to de- tect and prevent thefts, but in the drive-thru lane it’s being used to capture people who drive into the drive-thru lane but drive off without ordering, as well as to prevent bot- tlenecks during busy times.

“The camera doesn’t lie,” Michael Marques, director of sales for Dtiq, said. “It tells them exactly who’s where in what part of the drive- thru so they know why someone is driving off and can understand the cause of lost revenue. It gives the crew actionable insights inside the store… on how often someone is driving off, from what certain point in the drive-thru, and is it a particu- lar window and what time it’s hap- pening.” The point, Marques said, is to identify pain-points in the drive- thru lane using the AI camera tech- nology and fix the issue sooner, by staffing differently.

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National Restaurant Association Show 2025

Contactless Smart Hub for Digital Orders

https://www.youtube.com/watch?v=kGIowhTjyhY

Faster. Smoother. See it for yourself.

Master Off-prem Pickup. Maximize Speed, Minimize Chaos. Your guests want fast, your staff wants fewer interruptions, and your operations need throughput. Ashley McNamara shares how Apex Order Pickup Solutions delivers all three—no remodel required. Learn how to grow digital and off-prem orders without the chaos, and how smart tech can make your pickup experience a competitive advantage.

apexorderpickup.com and make mobile order pickup fast, secure, and seamless. The result: fewer bottlenecks, less labor strain, and more throughput—without sacrificing guest satisfaction. Whether it’s a lunch rush or a steady stream of off-prem orders, Apex gives operators the tools to move faster, serve better, and stay focused on what matters most. Apex Order Pickup Solutions streamlines order handoff for restaurants, campuses, hospitals, and entertainment venues with automated smart locker solutions built for today’s food operations. We eliminate lines, reduce staff interruptions,

Ashley McNamara Vice President, Global Marketing Apex Order Pickup Solutions

National Restaurant Association Show 2025

TECHNOLOGY

4 emerging AI solutions spotted at the National Restaurant Association Show

across the country to find locations with similar [psychographic pro- files],” Knoth said. The service itself is free if busi- ness owners then use Locate AI as their brokerage firm for opening a location found through the heat map. Voice topping Voice topping is a newer voice AI solution that allows restaurant op- erators to enhance their existing technology by adding voice recogni- tion capabilities on top of their cur- rent kiosks, drive-thru systems, and POS terminals. Code Factory is one of the com- panies offering this service through supplementary devices that inte- grate with the hardware already in- stalled in the restaurant. This way, restaurants can add voice AI func- tions without installing an entirely new system. The technology is cur- rently most compatible with Win- dows software.

Real estate insights Locate AI is a tech-enabled real es- tate brokerage firm that’s able to use geofencing technology to give insights to operators across mul- tiple industries on where to open their next store location. “We follow 20 million cellphones and using that data and our propri- etary software, we can do a heat map of [potential locations] across the whole country, and if you have 20+ locations, we can give you sales projections for opening in those ar- eas,” Chad Knoth, one of the real es- tate experts with Locate AI said. It works by tracking anonymized cell phone data from customers that walk into restaurants and us- ing that information, can figure out a user’s psychographics (age, family status, etc.). “If I’m a customer coming to your restaurant again and again and ev- eryone around me coming to this restaurant is also married with kids, then we follow those patterns

TECH TRENDS FROM THE SHOW Join Nation’s Restaurant News’ Joanna Fantozzi and NRN contributor Marlon Gordon as they explore what’s new in restaurant tech. Check out three innovations that caught their eye.

https://www.youtube.com/watch?v=jOognNz3pWs

National Restaurant Association Show 2025

PHOTO CREDIT: ISTOCK

Inspiringly Different.

https://www.youtube.com/watch?v=HNnaSrB5Abw

Connect with Rational Here

The high-efficiency restaurant kitchen of the future

RATIONAL is the world market and technology leader in the field of hot food preparation for professional kitchens. Founded in 1973, the company employs more than 2,500 people globally. For over 50 years, RATIONAL has focused on providing unparalleled cooking solutions, delivering outstanding and consistent food quality, automated work processes, and high potential savings by optimizing space, labor, energy, and yield. Learn more at rationalusa.com.

Jonathan Hunt, Stuart Schwadron and Harper Robinson of Rational USA showed off the latest back-of-house equipment at the 2025 National Restaurant Association Show. Hear their discussion of how restaurant operators can address higher labor costs, energy bills and space constraints by deploying high-tech ovens optimized for efficiency and automation.

Jonathan Hunt Vice President of Key Accounts RATIONAL USA

Stuart Schwadron Product Director for iVario RATIONAL USA

rational-online.com/en_us/

Harper Robinson Product Manager for ConnectedCooking RATIONAL USA

National Restaurant Association Show 2025

OPERATOR SPOTLIGHT

NEWS DESK

Taco John’s New Era Taco John’s CMO Heather Neary joins Restaurant Business’ Jonathan Maze to share how the 56-year-old brand is en- tering a new era of growth and mod- ernization. From refreshing its franchise portfolio and re-engaging single-unit op- erators, to leveraging AI at the drive-thru and highlighting fresh, made-in-house ingredients, Taco John’s is laying the groundwork for long-term success. Jon Taffer outlines Taffer’s Tavern growth plans Bar Rescue star Jon Taffer talks with Na - tion’s Restaurant News about his part- nership with Craveworthy Brands to scale Taffer’s Tavern nationwide. Plus, the veteran operator and consultant shares his advice for growing brands navigating uncertain times. Chili’s menu development Brian Paquette of Chili’s talks with Na- tion’s Restaurant News’ Sam Oches about the role menu innovation has played in Chili’s turnaround and head- line-grabbing sales growth. Hear how his team approaches menu innovation and why he says it is essential that culinary and marketing teams are in sync.

https://www.youtube.com/watch?v=GPBLJBcyBEI

https://www.youtube.com/watch?v=BkDSjo8aT-s

https://www.youtube.com/watch?v=H3yzdsMh620

National Restaurant Association Show 2025

Distinctively delicious baked goods are our bread & butter.

https://www.youtube.com/watch?v=eBuGK8JOSOI

Connect with Bimbo Bakehouse Here

Fusion of fresh and familiar powers menu innovation Ryan Phillips of Bimbo Bakehouse revealed in a conversation with Nation’s Restaurant News how menu makers are finding their ideal combinations of popular menu item formats, new and exciting flavors, and promotional strategies to fit with how consumers want to interact with and order from restaurants today.

At Bimbo Bakehouse, we offer an extensive selection of delicious baked goods in a dizzying array of flavors, formats and beloved brand names. But there’s more to us than that. We also go above and beyond to help you grow your business. See how our efficiencies of scale, creative solutions and deep culinary insight can deliver what your business needs to succeed. Learn more at: https://bimbobakehouse.com/en-us.

Ryan Phillips Senior Customer Executive Bimbo Bakehouse

bimbobakehouse.com/en-us

National Restaurant Association Show 2025

OPERATOR SPOTLIGHT

NEWS DESK

Inside Chipotle’s sustainability goals

Laurie Schalow of Chipotle Mexican Grill talks with Nation’s Restaurant News’ Alicia Kelso about the chain’s efforts to cut carbon emissions, partner with local farmers, and use solar power in innova- tive ways to meet its sustainability tar- gets.

https://www.youtube.com/ watch?v=SOi2dZMA5fE

Navigating uncertainty Jonathan Maze sits down with Michelle Korsmo, president & CEO of the Nation- al Restaurant Association, to unpack the current state of the restaurant industry. From consumer confidence and inflation to labor challenges, immigration reform, tariffs, and AI-driven efficiency, Korsmo shares powerful insights on how oper- ators can adapt and thrive in a time of economic uncertainty.

https://www.youtube.com/watch?v=- j5wEkoFutq0

Inside Wendy’s test kitchen

Wendy’s director of culinary Becky Davis talks with Nation’s Restaurant News’ Sam Oches to talk all things menu innovation — from the viral success of Saucy Nugs to collabs with SpongeBob, Girl Scouts, Pop-Tarts and Takis. Hear how Wendy’s listens to fans and leverages social me- dia to stay ahead of food trends.

https://www.youtube.com/watch?v=Q0dDx8fgT4g

National Restaurant Association Show 2025 20

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OPERATOR SPOTLIGHT

NEWS DESK

The online-ordering experience guests demand now Josh Gurley of The Coca- Cola Company talks with Restaurant Business’ Joe Guszkowski about how restaurants can drive revenue by optimizing their digital- ordering channels. Hear how operators can stay ahead of the trends and adapt their digital experiences to meet the needs of today’s consumer.

https://www.youtube.com/watch?v=Ibz5qfXluJY

Closing the value gap at restaurants Eric Blumenthal of The Coca- Cola Company talks with Nation’s Restaurant News’ Alicia Kelso about what value means in today’s restaurant environment, and what restaurant operators can do to win over consumers through high-quality menus and memorable experiences.

https://www.youtube.com/watch?v=semP_wgqcGo

National Restaurant Association Show 2025

Coke Ad

OPERATOR SPOTLIGHT

NEWS DESK

How an industry veteran is driving growth at Mokas Restaurant industry veteran Scott Redler reflects on his 50-year journey—from co-founding Freddy’s Frozen Custard to helping grow Mokas Coffee Eatery— and shares why he’s more passionate than ever about giving back. He shares lessons learned from franchising, tips for young professionals, and why he be- lieves the future of the industry is bright.

https://www.youtube.com/watch?v=5b31j_tp55M

Pepper Lunch’s U.S. Expansion

Restaurant Business executive editor Lisa Jennings sits down with Troy Hooper, CEO of Pepper Lunch U.S., to discuss the brand’s rapid expansion and transformation. Hooper also shares insights on franchise growth, expansion into Canada, the UK, and Brazil, and how the brand is handling supply chain challenges. How HTeaO Became a Sweet Tea Powerhouse HTeaO president Heath Nielsen talks with Nation’s Restaurants News about how the fast-growing iced tea brand is carving out a unique space in the boom- ing beverage market. From its Texas roots to 160+ locations and expansion into Arizona and Florida, Nielsen ex- plains how HTeaO blends community, technology, and operational control—in- cluding owning its own distribution—to scale smartly.

https://www.youtube.com/watch?v=MDXJp-X4-NI

https://www.youtube.com/watch?v=BXJ-C3To4YE

National Restaurant Association Show 2025

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OPERATOR SPOTLIGHT

NEWS DESK

Salad House growth trajectory

Joey Cioffi, founder and CEO of The Salad House, talks with Restaurant Business’ Lisa Jennings about how the brand has grown to 20 units (and counting), their expansion plans through franchising, and what sets them apart in the crowd- ed healthy eating space.

https://www.youtube.com/watch?v=anTDDlED2L8

Mo’Bettahs on putting people first

Rob Ertmann, CEO of Mo’Bettahs, talks with Restaurant Business’ Jonathan Maze about why the fast-growing brand— which has tripled in unit count since he came on board—sees human capital as equally vital to growth as financial capital. Plus, hear why he says the best brands treat their general managers “like gold.”

https://www.youtube.com/watch?v=d1Lm10OTQeo

Inside L&L Hawaiian Barbecue’s Growth

L&L Hawaiian Barbecue CEO Elisia Flores joins Nation’s Restaurant News execu- tive editor Alicia Kelso to discuss how the brand is thriving despite economic un- certainty. Learn how the nearly 50-year- old brand is navigating inflation, evolving consumer expectations, and nationwide growth while staying focused on deliver- ing comfort food and opportunity.

https://www.youtube.com/watch?v=FGiDvoeQ7BM

National Restaurant Association Show 2025 26

Savory Fund talks growth secrets

Shauna Smith of Savory Fund talks with Nation’s Restaurant News’ Sam Oches about how the investment firm uses an operator mindset and strategic insights to support and scale the 11 restaurant brands in its portfolio.

https://www.youtube.com/watch?v=VTvSyIDFBrc

How Freddy’s evolved its training tools

Erick von Merveldt of Freddy’s Frozen Custard and Steakburgers talks with Nation’s Restaurant News’ Alicia Kelso about how the brand’s streamlined and modernized training program helps boost employee retention and drives operational efficiencies at its restaurants.

https://www.youtube.com/watch?v=8JjywAogZAY

How Greenwood Hospitality’s is elevating hotel dining Bill Kohl of Greenwood Hospitality Group talks with Nation’s Restaurant News’ Sam Oches about how the compa- ny is reimagining hotel dining. Hear how Greenwood creates bespoke restaurant concepts tailored to each market’s needs to position its 30+ hotels nationwide as culinary destinations.

https://www.youtube.com/watch?v=KPj8cvfnTco

National Restaurant Association Show 2025

PODCAST SPOTLIGHT

Brought to you by:

EXTRA SERVING A podcast from Nation’s Restaurant News

A DEEPER DIVE A podcast from Restaurant Business

SPB Hospitality: Fixing legacy brands and building new ones

How Applebee’s is redefining loyalty and off-premises dining

https://www.youtube.com/watch?v=tgmVcBH4SSU

https://www.youtube.com/watch?v=kJ_5Xm38tP4

31 MIN Josh Kern of SPB Hospitality joins Restaurant Business edi- tor-in-chief Jonathan Maze for a wide ranging conversation on everything from beef tallow to AI.

13 MIN Vicki Hormann of Applebee’s talks with Nation’s Restaurant News’ Leigh Anne Zinsmeister about how the brand is evolv- ing its loyalty program with creative and unexpected benefits.

How AI is reshaping restaurant marketing

White Castle’s new chicken sandwich, Night Castle strategy and cult status explained 12 MIN

https://www.youtube.com/watch?v=jifLhaBCka4

https://www.youtube.com/watch?v=cTvhW1_6blw

30 MIN Kyle Drenon, CEO and co-owner of Supper Co., joins the restaurant finance podcast to talk about AI, its impact on restaurant marketing, and how companies can adapt.

Jamie Richardson of White Castle talks with Nation’s Restau- rant News’ Joanna Fantozzi about late-night business, the brand’s “Craver Hall of Fame” and value-driven menu devel- opment.

Velvet Taco CEO talks outside- the-box menu development

Inclusive hygiene and sustainability with Tork

https://www.youtube.com/watch?v=bmgwsyQilD8

https://www.youtube.com/watch?v=590kSH2NlCo

27 MIN Clay Dover, president and CEO of Velvet Taco, talks with Jon- athan Maze about his team’s prolific menu development pro - cess, plus what’s next for the brand.

17 MIN Amie Kromis of Tork talks with Nation’s Restaurant News’ Leigh Anne Zinsmeister about how small changes to restau- rant operations can have a huge impact on customer expe- rience.

What’s really behind the explosion in restaurant LTOs

Via 313: From food trailer to 25+ locations and counting

https://youtu.be/-ifu_kMi2rM

https://www.youtube.com/watch?v=EervLqDL08I

23 MIN Chains introduced a record number of limited-time offers last year. Technomic’s Katie Belflower joins the restaurant finance podcast to explain why.

15 MIN Kiplan Welsch, president of Via 313, talks with Nation’s Restau- rant News’ Leigh Anne Zinsmeister about what’s next for the fast-growing Detroit-style pizza brand.

National Restaurant Association Show 2025 28

Efficient hygiene Efficient service

Expectations for service, sustainability and guest experience are higher than ever.

Discover how Tork sustainable hygiene solutions can make cleaning for staff more efficient across the full house and help remove barriers to hygiene in the restroom for guests.

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KEYNOTE

Carla Hall’s advice on building strong teams The restaurateur, chef, author and TV personality has had an eclectic career, built around a passion for food. Here are some leadership lessons she has learned along the way

BY LISA JENNINGS EXECUTIVE EDITOR RESTAURANT BUSINESS

C arla Hall has been a restaurateur, a “Top Chef” competitor, a host of “The Chew,” a cookbook author and humanitarian. It’s a journey fundamentally related to her passion for food. But Hall is also someone who under- stands the value of a well-built team. As the keynote speaker at the National Restaurant Show in Chicago, Hall shared the story of how she came from “wanting to be the Black Carol Burnett” at age 12, to studying accounting and working in Paris as a model, then “fluking” into a food delivery business that eventually led her to culinary school. And that, in turn, led to opening a Southern restaurant in New York City, a catering company and a cookie brand. Oh, and becoming a celebrity chef. Along the way, she learned a thing or two about building teams. Here is some of her advice: Remember that your goal may not be the goal of the individuals working for you. When Hall opened a hot chicken restaurant in New York City, she wanted to have a suc- cessful restaurant. But she also wanted to bring the South to New York City. “But then I realized I had to teach New Yorkers about my culture,” she said. So she hired a “church lady” to serve as a greeter of sorts, who would work the dining room and say “hello, baby, how you doing, do you need a napkin?” It was important for Hall to “share her why” so her team could understand her goal. When you’re building a team, notice when someone lights up. Hall shared the story of a worker she called “Marcus,” (not his real name) who was fry- ing chicken in the restaurant, but struggling in the position. She pulled him aside to

Carla Hall, right, was interviewed by National Restaurant Association CEO Michelle Korsmo at the National Restaurant Show | Photo by Bret Thorn

teach him how to make biscuits, something he had never done before. There was a moment when he watched his biscuits rise in the oven. “His face was priceless when he took them out and pulled them apart. And they were perfect,” she said. That worker ended up becoming the best biscuit maker in the concept, and his trajectory changed. “An employee who believes in them- selves, and you are mentoring them in that way, they are going to be so loyal to you,” she said. Allow your weakness to be someone else’s strength. “I don’t have to do everything,” said Hall. When she left her catering company to do “Top Chef,” it was hard for her, but it was the best thing for those on her catering team. “I said, ‘Okay, I may have a business when I get back, or I may not. I’m willing to take that chance,’” she said. “But I’m not mi- cromanaging them so that they can flourish and do things the way they want to do it. Because sometimes we hinder people by wanting them to do exactly how we would do it, but they’re not us, right?” Hall describes herself as an idea person,

but one who needs someone else to tell her when ideas stink, or to help her execute on that idea. Knowing that about herself has allowed others to grow. People need to understand how their role fits into the bigger picture. When Hall was working as an intern in restaurants, she would spend all day doing prep but never ate the final dish. Now she advocates allowing all workers to see how all the parts come together. “Communication is understanding how everyone fits together,” she said. When you think about giving back to the world, give back to yourself. Hall’s humanitarian work has touched on food insecurity, children in Africa, empow- ering women and teaching the next gener- ation how to establish healthy sleep habits. But good leaders also have to take care of themselves. Hall recommends planning an “exit plan for a day,” a time when no one is texting, and the people you hired are handling things that need handling. “I put it on my calendar as ‘do nothing,’” she said.

National Restaurant Association Show 2025 30

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NETWORKING & EVENTS

Inside the Inaugural Nest CIO Summit

T echnology leaders from more than 40 leading restaurant brands came together last month for the inaugural Nest CIO Summit, an invitation-only event for top-level technology and IT executives in the foodservice industry. The event, which took place at the Tock headquarters in Chicago during the National Restaurant Association Show, was presented by The Nest — a private collective of restaurant executives run by Informa Connect Foodservice Group — in partnership with investment and advisory firm 858 Partners. Senior IT leaders from Jersey Mike’s, Portillo’s, Jollibee, Dave’s Hot Chicken, Jack in the Box, Union Square Hospitality Group, Lettuce Entertain You Enterprises, Five Guys, and more, gathered for a day of education, networking, and candid peer- to-peer discussion on data strategy and security, tech stack architecture, AI, and more. Additional support for the CIO Summit came from Axial Shift, Bikky, Bite, DATAMOB, Forma, Olo, Root, Savi, Sparkfly, Technomic and Toast. Led by Mark Hatch, vice president of trade relations and head of Nest engagement for the Informa Connect Foodservice Group, The Nest is a trusted think tank where top executives gather monthly to explore trends, share insights, and drive innovation. In addition to CIO/CTO, there are Nest groups for President/CEO, COO, CIO, CMO, CFO, founders and supply chain executives. The are currently more than 300 Nest group members representing 150 of the top 250 chains. Leading restaurant tech executives come together to learn, share and connect

Learn more about membership and sponsorship opportunities.

The CIO Nest group includes leaders from such brands as:

National Restaurant Association Show 2025

PHOTOS COURTESY OF 858 PARTNERS

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