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NRA Show Offers Insight Into Key Hospitality Industry Trends, Challenges

NRA Show National Restaurant Association

The foodservice and hospitality industry is continuously being shaped by new developments—from flavor trends and technology to shifting consumer preferences. At the 2020 National Restaurant Association Show, thousands of professionals from across the entire industry will convene to access resources designed to help them manage emerging trends and successfully navigate this ever-evolving landscape.NRA Show logo 2020

“We know our community is inspired by the opportunity to collaborate and discover resources to address the industry’s biggest challenges. With this in mind, the 2020 National Restaurant Association Show will focus on providing insights and education on the trends and technologies the industry needs to feed their success,” said Tom Cindric, president, Winsight Exhibitions.

The 2020 Show will cover a wide variety of topics and trends, including employee recruitment and retention. Labor remains one of the toughest challenges for restaurant owners and operators today, with low unemployment and a growing economy making it difficult to hire and retain employees. In fact, the Association’s recent research points to turnover rates at well over 100 percent annually for some restaurant positions. Show attendees can gain valuable insight into this important issue with education sessions focused on the current state of the restaurant workforce, solutions for employee management on the show floor and a new interactive workshop, Navigating the Labor Landscape, where they’ll learn strategies and find applicable solutions over the course of three days.

A second newly added workshop will provide an in-depth look at off-premise dining, a key industry trend and added revenue channel for restaurant operators. With a substantial portion of consumers choosing to order take-out, more third-party delivery operators to choose from than ever before and technologies like in-store kiosks changing the way food is ordered and obtained, making the right decisions for off-premise offerings is essential to creating lasting success. At the 2020 Show, attendees will examine changes in consumer behavior and gain the knowledge and products they need to integrate the best off-premise channels into their businesses.

The use of CBD as an on-premise food and beverage ingredient has quickly become one of the hottest trends in the industry, with many restaurants choosing to incorporate the trending cannabis derivative into their menus. The 2020 Show will provide attendees with updates on CBD’s standing with the FDA and ideas on how to legally integrate it into menu items.

More trends come to life on the expanded show floor, where attendees will receive a firsthand look at compostable packaging, plant-based meat alternatives and other products that align with modern consumers’ increased focus on sustainability. The show floor also provides insights into the latest culinary and beverage trends with demonstrations from celebrity chefs and mixologists, opportunities to sample innovative food and beverage products at the FABI Awardee Tastings and first looks at the latest equipment from recipients of the Kitchen Innovation Awards.

The American Food Fair, Global Food Expo, Startup Alley, Beverage Alcohol for Restaurants and other curated areas throughout the four exhibit halls showcase flavor trends from all over the world, emerging technologies that are shaping the future of foodservice, new ideas for improving operations and more.

Now in its 101st year, the National Restaurant Association Show continues to be the leading resource for restaurant and hospitality professionals looking to stay ahead of emerging trends and challenges. The 2020 Show will take place May 16-19 at McCormick Place in Chicago. For more information about what’s on the menu for this year and to register, visit nationalrestaurantshow.com.


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