National Restaurant Association 2023
The National Restaurant Association Show is a highly anticipated event that showcases the latest innovations and trends in the foodservice industry. This year's exhibition unveiled three prominent trends: Automation/Robotics, Tip Pooling, and the rise of plant-based proteins, particularly in seafood. While these trends may not revolutionize businesses, they offer valuable opportunities for operational efficiency, labor savings, and catering to the growing vegan/vegetarian consumer base.
1. Automation/Robotics: Enhancing Efficiency in the Kitchen and Dining Area
The restaurant industry is witnessing the rapid integration of automation and robotics, targeting two main areas: intelligent robotic arms for food preparation and delivery robots for the dining room. Intelligent arms can handle food ingredients and cook them to perfection on fryers and flat-tops, while dining room robots assist with tray and cup collection, optimizing customer service. Implementing intelligent arms in the kitchen holds immense promise for restaurant owners, as they can replace human employees in less desirable workstations, delivering consistent results and increasing efficiency. Although the initial cost of these devices may be prohibitive for smaller businesses, the anticipated decrease in price over time will make them more accessible.
2. Streamlining Tip Pooling Systems for Improved Payroll Management
Restaurant owners have long grappled with efficiently managing tip pooling, calculating tips, and processing payroll. However, the emergence of integrated tip pooling systems, seamlessly synchronized with point-of-sale (POS) systems, presents a game-changing solution. With the IRS imposing stricter regulations on tip reporting, the integration of these systems with payroll and workforce management becomes crucial. Although a comprehensive and seamless solution has not yet arrived, industry experts predict that within the next year, one or two companies will master this integration, revolutionizing payroll management for restaurants.
3. Plant-Based Proteins: Expanding Beyond Burgers and Sausages
The plant-based protein trend is gaining momentum, and this year's show saw a surge in plant-based seafood alternatives. From shrimp to sushi tuna and fish sticks, these innovative products captured significant attention. While plant-based proteins may not entirely dominate the food industry, they offer a valuable solution for catering to the increasing number of vegan and vegetarian consumers. Restaurants can potentially charge a premium for these unique offerings, tapping into a lucrative market. As with the evolution of Beyond Meat and Impossible Foods, continuous innovation will likely improve the taste and texture of these products, making them even more appealing to a broader audience.
In conclusion, the NRA Show highlighted three significant trends with the potential to reshape the foodservice industry. While these trends may not lead to an immediate industry revolution, they offer real opportunities for operational efficiency, cost savings, and catering to evolving consumer preferences. As technology advances and culinary tastes evolve, staying informed and adaptable will be essential for restaurant owners to thrive in the ever-changing landscape of the restaurant industry.
