If you’ve ever been to the National Restaurant Association Show (NRA), you know it can be a bit of sensory overload. This year was no exception—and as I walked the floor, one thing became clear: innovation is everywhere, but so is the pressure to make the right choice for your operation.
From tech to sustainability to booth theatrics that rival Broadway sets, here are some of the top trends that caught my attention—and what they mean for foodservice operators looking to level up.
Booth Bragging Rights: From Sauce Taphouses to Shoe Stores
Some booths didn’t just show off products—they created full-blown brand worlds. Kraft Heinz built a multi-window restaurant experience where attendees could walk up and order dishes featuring different sauces, all served from their “sauce taphouse.” It was an immersive (and delicious) way to showcase how their products shine across menu applications.
Hormel brought the same energy with a restaurant-style booth featuring multiple food stations. Each one highlighted a different way to incorporate their products—think grab-and-go, center-of-plate, handhelds, and more. It was a smart way to help operators visualize their menu potential across a variety of formats and dayparts.
And then there was Skechers! Their booth was a full-on shoe store, complete with displays and a retail vibe that made you feel like you just stepped into a shopping mall. It was a reminder that comfort and performance for front- and back-of-house staff are just as important as what’s on the plate.
These booths didn’t just look good—they delivered ideas, inspiration, and practical takeaways operators could bring back to their businesses.
Hot Topics: What Everyone Was Talking About
Beyond the booths and branded swag, the real heartbeat of the National Restaurant Association Show was in the conversations between operators. Across concept types and sizes, three key challenges kept coming up again and again:
- Food Costs – Everyone’s feeling the pinch. From fluctuating ingredient prices to vendor inconsistencies, operators are under pressure to protect margins without compromising quality.
- Labor Challenges – Staffing continues to be a major operational strain. From front-of-house turnover to back-of-house burnout, it’s no surprise that automation, training tools, and labor-efficient products were top of mind.
- Streamlined Solutions – With so many tools and services on the market, operators are looking for solutions that work together. Nobody wants to juggle ten platforms just to get a handle on one restaurant—let alone 20. The clear ask? Simpler, smarter systems that reduce the noise and actually make life easier.
These challenges aren’t new—but the urgency to solve them is growing. And that’s where Buyers Edge Platform is uniquely positioned to help, with end-to-end solutions that cut through complexity and deliver real results.
Tech: Everywhere, All at Once
The show floor was saturated with tech—from back-of-house systems and POS platforms to digital checklists and employee training tools. While the innovation is exciting, it’s also a lot for operators to take in. Especially for multi-unit groups, building the right tech stack can feel like trying to complete a puzzle with pieces from ten different boxes.
And that’s where Buyers Edge Platform stood out.
Whether it’s spend visibility, inventory, recipe costing, e-procurement, or contract management—we offer the full stack or connect you to the right solution providers. We help you skip the guesswork and avoid the “tech stack overwhelm” that so many operators might have experienced at NRA.
Bottom line: If you want integrated tech that works across your concept, Buyers Edge Platform can help you build it right.
Sustainability: Subtle, But Present
This year, sustainability didn’t shout at you from every corner in ways of signage or blinking arrows—but once you looked closely, it was there. One standout? Chef Works leaned into their stylish eco-conscious apparel, including aprons and apparel made from recycled materials and uniform designs that merge functionality with sustainability. A shift that signals a larger movement toward greener operations from the inside out.
Pro tip: If you’re not already evaluating the sustainability of your back-of-house gear, it’s time.
Final Takeaway: The Right Partner Makes It Simple
If you left the National Restaurant Association Show with a head full of ideas and a to-do list 10 miles long, you’re not alone. The real challenge now? Turning trends into action. And that’s exactly where Buyers Edge Platform can help.
We bring together the tools, the technology, and the people to streamline your purchasing, simplify operations, and boost your bottom line—so you can spend less time chasing the right solutions and more time building the future of your business.
And we don’t just talk scale—we operate at it:
- $74B+ in Network Transactions – The largest purchasing data set in the foodservice industry
- 1,000+ Employees – From data analysts to produce experts to developers, we’ve got the brainpower behind every solution
- 40,000 Independent Restaurants – Our programs are built to solve the real-world challenges facing independent operators
- 350+ Manufacturer Contracts – Covering every category imaginable—from garlic to garbage bags—benefiting over 200,000 active restaurants
So, whether you’re a multi-unit chain, an independent restaurant, or anything in between, Buyers Edge Platform gives you the insights, infrastructure, and innovation to stay ahead of the curve.
Click here to join Buyers Edge Platform today!
