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
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