Exploring Restaurant Tech Trends: Insights from the National Restaurant Association Show

Diana Blass shares her unique perspective on the intersection of technology and the restaurant industry after attending the National Restaurant Association Show. In this blog, we delve into the key trends and innovations that are shaping the future of dining.

Table of Contents

• Introduction to Diana Blass
• The Rise of Automation in Restaurants
• Food Trends: Plant-Based Offerings
• Innovations in Alcohol and Beverage Alternatives
• Key Takeaways for Restaurant Operators
• Overview of the NRA Show Experience
• Diana's Upcoming Projects

Introduction to Diana Blass

Diana Blass is a journalist and producer with a strong background in technology and media. She describes herself as a journalist at heart. Diana has her own production company where she creates various forms of digital content, including podcasts and documentaries. With a keen interest in the restaurant industry, she brings fresh insights into how technology affects this space.

Diana's Background and Journey

Diana started her career in television before moving to digital media. She focused on enterprise technology and smart cities. Her work allowed her to explore how technology impacts different industries, including the restaurant sector.

During the pandemic, Diana shifted her focus to culinary media. She began producing documentaries about food trends and restaurant operators, discovering the intersection of her tech background with the culinary world.

“It’s amazing to see the crossover,” Diana states. She highlights how technology she has reported on is now being used in restaurants, especially during challenging times.

Technology's Role in the Restaurant Industry

Technology plays a vital role in the restaurant industry today. It helps streamline operations and improve customer engagement. Diana notes that “restaurants need technology to survive.”

Many restaurants are now adopting tech solutions to enhance communication and personalize customer experiences. This shift has been crucial, especially in light of the pandemic’s impact.

Major Trends Observed at the NRA Show

At the National Restaurant Association Show, Diana noticed several key trends. One major theme was the economy's impact on restaurants. Many operators expressed caution due to inflation and supply chain challenges.

“The economy is definitely an overarching theme,” she explains. Restaurants are adapting to these challenges by exploring new technologies.

Some trends included plant-based offerings and healthier food options. Consumers are more conscious of what they eat, leading to a demand for sustainable solutions.

Impact of Third-Party Delivery Services

Third-party delivery services have transformed the restaurant landscape. Diana highlights both the benefits and drawbacks of these platforms. While they provide a new revenue stream, they also come with hidden costs.

“There isn’t too much transparency when it comes to the fees,” she points out. Customers may pay more for their meals through apps than by ordering directly from restaurants.

Restaurants often struggle with customer data. “The restaurant can't do too much to overcome those challenges,” Diana notes. This lack of access can lead to customer dissatisfaction when issues arise.

The Digital Restaurant Association

The Digital Restaurant Association (DRA) aims to address challenges faced by restaurants in the digital age. Diana describes it as a nonprofit working to advocate for restaurants. “They provide tech solutions and training,” she explains.

One of their key roles is to advocate for restaurants on Capitol Hill. With many smaller restaurants lacking a strong voice, the DRA seeks to bridge that gap.

Labor Challenges and Technology Solutions

Labor challenges are a significant concern for restaurant operators. Diana emphasizes that technology investments are crucial for overcoming these issues. “Technology helps you be efficient with what you have,” she states.

At the NRA Show, various tech solutions were showcased that integrate data across restaurant operations. This allows owners to monitor performance and streamline processes.

One example is a software platform by NCR. It enables quick communication between staff and management, improving customer service. “It really speeds up that customer service,” Diana shares.

Robots were also a highlight at the show. They can automate tasks like making coffee or managing inventory. Diana mentions “cobots,” or collaborative robots, that work alongside employees to enhance efficiency rather than replace them.

The Rise of Automation in Restaurants

Automation is changing the restaurant industry. Diana emphasizes that “automation and software platforms” are key trends. These tools help improve communication and boost productivity.

She highlights the rise of “cobots,” or collaborative robots. These robots work alongside staff. This approach allows restaurants to enhance efficiency without completely replacing human workers. Diana states, “If we’re not going to jump all the way to no workers in a restaurant, the co-working alongside is that next step.”

Moreover, IoT devices are becoming more common. Sensors can detect emergencies like fires or floods. Diana notes, “Having a sensor there that will detect when emergency situations are happening” is vital. This technology turns restaurants into “smart restaurants.”

Benefits of Automation

• Streamlines operations
• Enhances customer service
• Improves efficiency in staff roles

Challenges of Automation

• Integration of different technologies
• Consumer acceptance of robotic presence
• Cost of implementation

Food Trends: Plant-Based Offerings

Plant-based foods are booming in restaurants. Diana notes, “It just seems like in the past few years, it’s exploded.” Consumers are more health-conscious. They demand sustainable options.

At the NRA Show, Diana saw various innovative plant-based dishes. “We saw some innovation there with seafood offerings, plant-based shrimp,” she shares. She also mentions plant-based sushi and dumplings.

Interestingly, even utensils are becoming plant-based. Diana talks about “corn-based straws” that dissolve quickly. “Corn-based straws take three hours to dissolve,” she explains. This is a promising solution to the straw dilemma.

Consumer Preferences

Many consumers prefer plant-based options over traditional items. Diana emphasizes that restaurants must adapt to this trend. “It’s not just through what we’re eating, but the tools that we’re using,” she mentions.

Innovations in Alcohol and Beverage Alternatives

The beverage industry is also evolving. Diana discusses the rise of “mocktails” and alcohol-free alternatives. “Younger consumers don’t like to drink alcohol as much,” she explains. This shift has led to a demand for creative options.

One exciting trend is CBD-infused beverages. Diana describes them as having a “baby buzz” effect. This allows consumers to enjoy a drink without alcohol. “It’s interesting to take a look at where it’s legal and where it’s not,” she adds.

Despite the excitement, there are challenges. The FDA warns about potential side effects of CBD products. “They actually say that people face heart palpitations and dizziness,” Diana states. This is crucial for consumers to consider.

Trends to Watch

• Increase in alcohol-free options
• Growth of CBD-infused beverages
• Focus on moderation rather than elimination

Key Takeaways for Restaurant Operators

For restaurant operators, Diana has valuable advice. She emphasizes focusing on online delivery. “Majority of revenue comes from online delivery today,” she states. Understanding fee transparency and customer data is crucial.

Marketing directly to customers can also make a difference. “Most people want a deal, and that’s a great way to start,” she suggests. Operators should promote direct orders to avoid extra fees from delivery apps.

Diana also mentions Google’s delivery services. “Google doesn’t add fees the way that Seamless and DoorDash do,” she explains. This can be a competitive advantage for restaurants.

Actionable Steps for Operators

• Enhance online presence
• Communicate directly with customers
• Utilize Google delivery services

Overview of the NRA Show Experience

The NRA Show is a grand event. Diana describes it as “massive” and full of food offerings. “Every food offering you could imagine is on display,” she states.

Operators can explore various innovations in one place. “It’s amazing how much food they’re producing,” she adds. The show offers insights into current industry challenges and solutions.

Attending the show helps operators stay informed. “Restaurants often serve as a place to see...Are we in a recession?” Diana explains. This real-world connection is invaluable.

Highlights of the Show

• Innovative food offerings
• Networking opportunities
• Insights into industry challenges

Diana's Upcoming Projects

Diana is excited about her new projects. She is producing a podcast called “Connected.” This series will focus on technology trends. “I definitely urge you to stay with me there,” she encourages.

Additionally, Diana continues to work on culinary media. “The restaurant’s just a fun industry,” she says. Her passion for food and technology drives her projects forward.

For updates, Diana invites everyone to follow her on social media. “You can just search me on LinkedIn,” she states. This way, you can stay informed about her latest content and insights.