NRA Show 2016: A Recap of The Biggest Trends

Chicago's NRA Show 2016NRA Show 2016

Over 63,000 foodies from around the world convened in Chicago over the weekend for the National Restaurant Association’s annual gathering, the NRA Show 2016. The team from FoodLogiQ was among the record-breaking number of exhibitors working the floor to connect with restaurant executives, unveil the new dashboard for FoodLogiQ Connect and soak in the electric atmosphere of the show. Here are just a few of the highlights from this year’s event.

Increasing Emphasis on Sustainability

From 100 percent compostable food packaging and reclaimed wood furniture options on the show floor to entire educational tracks dedicated to food waste and responsible sourcing, the theme of sustainability was evident throughout the entire show.

Laura Abshire, NRA director of sustainability policy and government affairs, said this year’s NRA Show featured many innovations aimed at making restaurants more sustainable - while also being cost effective.

“Sustainability can be a great way to save costs in your restaurant,” Abshire said in an interview at the show in Chicago. “One of the things we are seeing a lot is the tracking of inventory — the food coming in and going out of your restaurant.”

NRA Show 2016 TrendsSeafood sustainability was also key. One of the recipients of the NRA Show’s FABI awards this year went to Australis for its barramundi, a sustainable alternative to snapper, grouper and sea bass. Farmed using best-in-class sustainability practices, the fish is rated a best choice by the Monterey Bay Seafood Watch. Australis CEO Josh Goldman says his “goal is for barramundi to become the global white fish and allow the world to meet its need for fish without depleting the oceans.”

And the issue of food sustainability isn’t just related to back-of-the-house cost savings or food sourcing, it is an important issue for menu development as well. In the NRA’s 2016 survey of top table-service menu trends, environmental sustainability ranked 6th among operators’ trend rankings.


“Clean” and Locally Sourced is Here to StayNRA Show 2016 Menus

In that same survey, it is clear that the local “trend” isn’t going anywhere. “Locally sourced meats and seafood” took the top spot on the survey, and “locally grown produce” ranked 3rd. As attendees walked the floor from booth to booth to visit with various food suppliers, many of the food companies touted their commitment to local sourcing and food traceability.

Almost as prevalent on the show floor was an emphasis on “clean” ingredients and labeling. The Sweet Street Desserts booth (seen to the right) was packed at all times as they were featuring their new Manifesto line, made with cane sugar and real butter, cage-free eggs and sustainably grown chocolate.

Technology Abounds - With Room to Grow

Brands like Wingstop, Groupon, Uber and Red Robin were just a few of the major brands discussing how food technology is woven into every aspect of their business.

“Hospitality is all about providing services to your guests that meet or exceed their expectations,” said Stacy Peterson, chief information officer for Dallas-based Wingstop Inc. “From a technology standpoint, that means a seamless brand experience through your digital storefront.” Peterson spoke during a “State of Hospitality Technology” panel as part of the NRA’s Fast Casual Industry Council.

And while technology was abundant across the show floor and within the sessions, new NRA research presented at the show revealed many restaurant operators still feel they are lacking in the art of tech.

Presented in an education session at the Show, the soon-to-be-released Restaurant Technology Survey 2016 shows that restaurant operators agree technology can help increase sales and enhance customer service. However, barriers of implementation hamper progress and lead a third of restaurant operators to say their operations are lagging in tech use. Only about one in 10 believe their establishment is leading edge.

“The restaurant industry is very labor intensive. Average sales per employee are about a quarter of what they are at grocery stores, for example,” Hudson Riehle, the NRA’s senior vice president of research, said at “Mapping the 2016 Restaurant Technology Landscape," where the research was presented.

“Technology can help boost productivity and efficiency in restaurant operations, but it’s important to choose the right processes and systems to make sure it doesn’t make the customer experience more complicated,” Riehle said.

“Franchisees and chain-operated restaurants have a higher rate of technology adoption, likely because of the resource network they can tap into through their brand. Independent restaurants have to basically start from scratch on things like smartphone apps and POS systems,” said Annika Stensson, the NRA’s director of research communications and co-presenter of the session.

FoodLogiQ kicked off the NRA Show 2016 by unveiling its new user interface (UI) and customizable dashboard of FoodLogiQ Connect. Connect is the leading food safety software for modern supply chains. To see the new UI in action, request a demo today:


Posted by Katy Jones on May 25, 2016 7:20:00 AM