The Future on a Plate: Key Trends from the National Restaurant Association Show
The recent National Restaurant Association (NRA) Show in Chicago was a vibrant showcase of innovation, signaling a transformative era for the F&B industry. Beyond the bustling exhibit halls and inspiring culinary demonstrations, three overarching trends emerged as pivotal drivers shaping the future of dining: the pervasive integration of AI in equipment and experiences, the unexpected rise of "dirty soda" in the beverage sector, and the ever-growing influence of international flavors, such as Korean Fried Chicken.
AI in Action
Artificial Intelligence was no longer a futuristic concept but a tangible reality at the show, demonstrating its immense potential to enhance efficiency, reduce labor, and improve consistency across the board. Examples of this in action included:
Convotherm Mini Pro AI Powered Combi Oven: This compact powerhouse exemplifies how AI is being embedded directly into kitchen equipment. Its "Optical Cooking" technology, or ConvoSense, automatically detects the food placed inside and launches the corresponding cooking program, eliminating the need for manual input. This level of automation promises to significantly reduce training time, minimize errors, and ensure consistent results, addressing critical challenges like labor shortages and the need for operational efficiency with all the diversity in offering being provided today.
SoundHound AI's Dynamic Drive-Thru System: Moving beyond the kitchen, AI is revolutionizing the customer experience, particularly in quick-service restaurants. SoundHound AI's system showcased how voice AI can deliver fast, seamless ordering and support across various channels, including drive-thrus, kiosks, and even in-vehicle systems. This innovation not only speeds up service and reduces wait times but also allows staff to focus on more complex tasks, ultimately enhancing customer satisfaction and boosting throughput where speed is critical.
The prominent display of AI-powered solutions underscored the industry's urgent need for operational optimization. With rising labor costs and the continuous demand for high-quality, consistent experiences, AI is emerging as an indispensable tool for restaurateurs looking to do more with less, empowering their existing workforce and streamlining every aspect of the dining journey.
Beverages with a Twist: The "Dirty Soda" Phenomenon
Amidst the diverse beverage offerings, one trend sparked considerable buzz: "dirty soda." This seemingly simple concoction of soda mixed with flavored syrups and cream, popularized on TikTok, has transcended its social media origins and is now firmly on the radar of industry giants.
Big Players Embrace the Trend
PepsiCo, Coca-Cola, and Keurig Dr Pepper all featured their take on dirty soda, highlighting its growing mainstream appeal. PepsiCo, for instance, showcased "Drips by Pepsi," a program offering "plussed-up" versions of their classic soft drinks with various mix-ins. Coca-Cola presented "mixologist" beverages, including a creamsicle-like drink with Fanta syrup and soft-serve. Keurig Dr Pepper featured "Upside-Down Dr Pepper" with caramel, pineapple, and cream.
The widespread adoption of dirty soda by major beverage companies demonstrates the immense influence of social media on consumer preferences and the industry's rapid response to these shifts. It also speaks to a broader trend of personalization and customization in beverages. Consumers, especially younger generations, are seeking unique, shareable experiences, and "dirty soda" perfectly encapsulates this desire for creative, flavorful concoctions. This trend is a clear signal that the future of beverages lies in offering adaptable, highly customizable options that allow diners to craft their own unique experiences.
Global Flavors Take Center Stage
The show highlighted the ever-increasing globalization of culinary tastes, with international foods influencing menus at major brands more than ever before. The explosion of TikTok and other digital platforms has exposed consumers to diverse cultures and cuisines, and restaurants are having to adapt quickly.
Korean Fried Chicken Steals the Spotlight:
Korean Fried Chicken (KFC) was a major talking point at the show, underscoring its rapid ascent from niche ethnic cuisine to a mainstream culinary phenomenon. Brands showcased various interpretations, from classic crispy versions to those with unique sauces and preparations, reflecting its versatility and widespread appeal. The strong presence of K-food innovators, like CJ Schwan's and Seoulfully!, with their focus on authentic Korean sauces and fusion concepts, further cemented this trend.
Dubai's Viral Chocolate Sensation
Adding to the global flavor tapestry is the recent Dubai chocolate craze. This viral trend, propelled by social media, features a unique chocolate bar with a crispy, creamy green pistachio filling. This sensation demonstrates the power of digital platforms to quickly turn a regional specialty into an international phenomenon, captivating food enthusiasts worldwide.
TikTok, Instagram, and similar platforms have transformed how consumers discover and engage with food. The rapid rise of Korean Fried Chicken and the Dubai chocolate sensation are prime examples of this digital acceleration, where viral trends can quickly translate into mainstream demand. For restaurants, this means a need for agility in menu development and a willingness to explore authentic global flavors that resonate with an increasingly adventurous and digitally-savvy diner. It emphasizes that culinary inspiration is now truly borderless, and staying ahead means tapping into diverse cultural influences.
The National Restaurant Association Show provided a clear roadmap for the industry's evolution. From the intelligent automation of AI in kitchen equipment and software to the social media-driven rise of "dirty soda" and the global appeal of Korean Fried Chicken, these trends paint a picture of an industry that is increasingly tech-forward, consumer-centric, and globally inspired. For restaurant professionals looking to thrive in this dynamic landscape, embracing innovation, prioritizing efficiency, and responding to evolving consumer tastes will be paramount. The future of dining is here, and it's smarter, more customizable, and deliciously diverse.
Lets continue the conversation. Reach out and we are happy to discuss this more in depth. DEPO brings significant experience and tools for helping restaurant brands grow and drive traffic. Our methodology dives deep quickly to support bringing brands to life in real experiences required to deliver upon brand promises while increasing traffic.
