Takeaways from the 2025 National Restaurant Association Show
Last year, AI dominated the conversation. This year, it finally showed up to do the work.
At the 2025 National Restaurant Association Show, one thing became clear: restaurant tech is entering a new era. We’re no longer in the hype cycle. Operators aren’t looking for the flashiest demo or the trendiest buzzword. They want results. They want technology that solves real problems and makes life easier behind the line.
AI that delivers
In 2024, AI was everywhere but most of it felt like smoke and mirrors. This year, I saw something different. Operators came to the show ready to talk about outcomes. Not just AI inventory or menu tools, but real cost savings and revenue gains.
One early adopter of SpotOn’s new cost analysis solution (coming soon, so stay tuned!) uncovered a linen vendor double-billing them for months. That mistake was costing them $2,000 every month. Another found that one location was spending significantly more on paper products than the rest. With that kind of visibility, they were able to act fast and protect their margins.
We also heard positive feedback on Picked for You, an AI-powered tool we recently launched that recommends menu items during online ordering. It’s a small nudge, but it’s already helping drive larger ticket sizes without any extra effort from staff. That’s the kind of automation operators need—tech that works quietly in the background and makes a difference.
The pressure is real
Across the show floor, one theme came up again and again: efficiency. Operators are feeling the squeeze from rising food costs, unpredictable tariffs, and tighter labor markets. A friend who runs a chain of diners told me he smiles when guests order pancakes, but his heart sinks when he sees omelets. Eggs are just that expensive.
Another owner told me he never used to care about the avocado market. Now, he watches it like a hawk because he can't pull guac off the menu, but he also can't charge $18 for it. These aren't isolated challenges, they're daily decisions that impact profit and survival.
To keep up, restaurants are rethinking everything. Menu pricing. Labor scheduling. Kitchen workflows. Success right now isn’t about being perfect. It’s about being sharp, consistent, and ready to adapt.
Keeping the experience intact
Even with all this talk about restaurant profit margins and optimization, the soul of the restaurant experience can’t be lost. People don’t just go out to eat. They go to connect, to be seen, to celebrate something—even if it’s just making it through a long week.
There’s real power in helping operators create those moments. Loyalty tools that recognize returning guests. Smart marketing that brings back the right customers at the right time. Personalized experiences that show people they matter. This isn’t about robots replacing hospitality. It’s about giving staff the tools to deliver it even better.
Independent restaurants, especially, deserve that support. They don’t have huge teams analyzing spreadsheets or running market forecasts. But with the right tools, they can make data-backed decisions that lead to better outcomes. They can compete, grow, and thrive.
The takeaway
This year, the spotlight wasn’t on what’s shiny. It was on what’s useful. The operators I spoke with aren’t looking to chase every new tech trend. They’re looking for clarity. They’re looking for tech that respects their time and amplifies their impact. Restaurant tech is evolving. And if we do it right, it will help the people who serve our communities do what they do best—with a little less grind and a little more confidence.