Key Themes From The 2023 National Restaurant Association Show

May 31, 2023

The restaurant industry’s largest event, the National Restaurant Association Show, occurred this month with more than 2,100 manufacturers and suppliers showcasing their products and services. A few key themes emerged including the prominence of robots and automation to aid back-of-house operations and labor shortages, buzz and excitement around new innovations within the plant-based category, and once again this year, sustainability remained an underlying theme, proving to be an essential aspect of many exhibitors’ products and services.

The Rise of Artificial Intelligence

Technology has disseminated into almost every facet of foodservice operations, and there were plenty of opportunities to explore and engage in discussions about product offerings from vendors in this landscape.

Voice AI companies were demoing the latest versions of their voice technology, including Soundhound and Xina. While certain kinks need to be worked out, AI intelligence is clearly improving and learning the nuances of human language. For example, the founder of Xina AI, Cal Sconnely, said that the AI uses machine learning to understand that “burger” means “hamburger” and will know that the next time someone orders a burger.

Plant-Based Everything

The show floor had a myriad of plant-based substitutes, of course. Still, manufacturers are enhancing these products’ flavor, taste, and texture by venturing beyond pea protein and harnessing the potential of upcycled ingredients or distinctive plant derivatives.

Chunk Foods introduced a whole-cut product that looks and tastes like beef but is made from cultured soy and wheat. Caviart served plant-based caviar-style seaweed pearls and promoted its line of environmentally conscious alternatives to lumpfish roe and cod roe. Meati sampled its cutlets made from a mushroom root, and Violife Professional showcased its soon-to-be-launched coffee creamer made from lentils.

Sustainable Products Galore

Numerous brands showcased their commitment to sustainability, ranging from ethically sourced seafood to the utilization of compostable packaging.

Several seafood brands proudly highlighted their commitment to ethical sourcing, educating attendees on their specific seafood sources. Beverage brands also embraced sustainable sourcing programs, with coffee exhibitors promoting their dedication to traceability and quality from ethical farming throughout their production processes.

The latest innovation from Better Earth introduced attendees to an all-natural, compostable container that is free from PFAS, oil, and grease. In addition, WinCup’s groundbreaking Phade paper products also featured a compostable biopolymer lining derived from canola oil.

With the increasing emphasis placed by younger consumers on social responsibility from the brands they engage with, food and beverage businesses are actively focusing efforts on their sustainability endeavors.

From impactful keynote speakers and new exhibitors bringing excitement to the seven Food & Beverage Specialty Pavilions to endless culinary demonstrations and so much more, this year’s NRA Show covered every facet of the foodservice industry and exceeded our expectations once again.

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