RESTAURANT SHOW
8 takeaways from the National Restaurant Association Show
Fewer robots, more sustainable packaging, AI and automation. And a whole lot of boba. T he teams from Nation’s Restaurant News and Restau- rant Business were out in full force at the recent National Restaurant Association Show in Chica- go, logging thousands of steps around the massive exhibit and education space — tasting new products, test- ing tech tools and spotting emerging trends. Here are a few of the things that stood out. Shifting labor models California’s minimum wage increases went into effect less than two months ago and the consensus from many attendees we spoke to is that the $20-an-hour threshold will spread far and wide. As such, labor efficiencies are top of mind. Whether those effi - ciencies are achievable via tech solu- tions, retention, culture or something else, the search has become desper- ate. “We’re getting more people this year asking us ‘how can you help us save on labor costs?’ Much more than last year. There’s more urgency. You can almost feel the weight,” said Julie Rudder from QSR Automations. Ian Wren, from kiosk company Bite, said many operators stopping by his booth were from California and were asking not just about how kiosks can generate higher check sizes – as has been the case in the past – but also how they can help save on labor costs. BY NRN & RB EDITORS
Sure, there were still burger flipping robotic arms and automated sushi makers, and even a couple of robots. But there were far fewer robots than last year and more so-called invisible tech solutions. Austin Prosser, a se- nior manager at Toast, said most peo- ple visited her booth to ask about AI and how it can benefit them for things like staffing to data usage. “Last year, everyone was talking about robots. This year, they’re all talking about AI,” she said.
“Even just two or three hours a day at open or close at $20 an hour adds up,” he said. This conversation, mind you, isn’t becoming more urgent just because of a $20 minimum wage, but also be- cause employees are demanding sim- plicity more than ever. They’re also demanding more purpose and culture from their restaurant employers. That mindset shift comes courtesy of the pandemic and is worthy of the deeper conversation that is currently happen- ing, according to gusto founder/CEO Nate Hybl. “Investing in your people is sneaky capitalistic. Happier employees create happier guest experiences and reve- nues go up,” he said. “It’s a great way to grow a business.” Robots take a backseat AI and automation solutions domi- nated the show floor even more than last year, but in sort of a different way.
4
National Restaurant Association Show 2024
PHOTO CREDIT: ALICIA KELSO (TOP), ADOBE STOCK (BOTTOM)
Powered by FlippingBook