“This show is where trends are born and partnerships begin. It’s the heartbeat of what’s next in food.” — Show attendee, Executive Chef Carla Mendez, New York City
The Javits Center was alive with energy as more than 14,000 professionals from across the restaurant and foodservice industry gathered for the 2025 International Restaurant & Foodservice Show of New York. More than just a trade show, this annual event has become a launchpad for the ideas, technologies, and culinary trends that are shaping the future of food. From veteran restaurateurs to startup founders the restaurant industry is alive and looking for new ways to thrive.
Walking through the expansive exhibit halls felt like stepping into the future of food. Booths featured sleek new kitchen equipment, AI-powered software platforms, sustainable packaging options, and a dazzling array of new food and beverage offerings. The U.S. restaurant and foodservice industry—projected to reach $1.1 trillion in sales this year—employs over 15.7 million people across nearly one million locations. This massive scale means the innovations showcased here could ripple across the entire country in just a matter of months.
One major theme was sustainability. Eco-conscious packaging solutions were front and center, with companies displaying compostable containers, recyclable wrappers, and materials made from plant-based fibers. The shift toward greener practices isn’t just a trend—it’s a response to consumer demand. At the same time, advanced kitchen equipment aimed at reducing waste and improving energy efficiency sparked strong interest among operators seeking to cut costs without compromising on quality.
The plant-based boom also showed no signs of slowing. Companies presented an impressive range of meat alternatives made from mushrooms, legumes, and even algae, designed to meet the growing demand from health-conscious and flexitarian diners. With the global plant-based food market projected to reach $77.8 billion by 2025, this category is expected to continue driving growth and creativity in menus across all dining segments.
Technology took center stage throughout the show. Artificial intelligence is already transforming restaurant operations—from automating inventory management to providing personalized menu recommendations based on customer data. Robotic chefs and automated prep stations demonstrated how consistency and labor efficiency can be achieved without sacrificing culinary creativity. Digital tools like mobile ordering, QR code menus, and contactless payments—once considered optional—are now standard in many restaurants. According to a Deloitte survey, 64% of diners now prefer digital ordering, while 79% say technology enhances their dining experience.
“Tech is no longer optional—it’s the new cost of doing business.“ — David Morales, VP of Operations, GreenFork Hospitality Group
The excitement wasn’t limited to gadgets. Live cooking demonstrations by celebrated chefs brought culinary artistry to life in front of captivated audiences, while panel discussions and workshops featured some of the industry’s brightest minds. Experts shared insights on everything from tech adoption to sustainability strategies. One session spotlighted a growing trend: over 80% of chefs now incorporate sustainability into their menu planning, using locally sourced ingredients and minimizing food waste as much as possible.
Beneath the innovation, however, was a sobering recognition of economic headwinds. Rising labor costs, inflation, and shifting consumer spending habits are challenging operators. JPMorgan forecasts a modest 0.3% GDP contraction this year, while food-away-from-home prices are expected to rise 3.1%, slightly above grocery inflation. The Bureau of Labor Statistics reported a 5.2% increase in hourly wages for hospitality workers in 2024, placing additional strain on operating margins.
Still, the message at the show was one of resilience. Operators are adapting. Many are auditing their menus to identify high-cost ingredients and reworking dishes to maintain quality and value. Others are embracing loyalty programs, combo deals, and off-premises revenue channels like delivery, catering, and branded meal kits. Technology is helping streamline operations and reduce waste, while virtual kitchens and subscription dining models are offering creative new paths to profitability.
Looking ahead, the restaurant industry is heading toward even more exciting frontiers. Artificial intelligence could soon deliver hyper-personalized dining experiences, while augmented reality menus let customers preview dishes in 3D before ordering. Blockchain technology is poised to increase transparency across the supply chain, and lab-grown meats are being developed to meet sustainability goals without sacrificing flavor. Immersive virtual reality dining experiences may not be far behind, offering patrons a meal and a journey in one sitting.
With all this on the horizon, it’s no surprise that the International Restaurant & Foodservice Show of New York has become a can’t-miss event. It’s where industry professionals gather not just to see what’s new, but to define what’s next. As the restaurant landscape evolves, those who embrace innovation, adaptability, and sustainability will be the ones leading the charge into the next golden age of dining.
ast Facts: Restaurant & Foodservice Industry Snapshot
📈 $1.1 trillion — projected U.S. industry sales in 2025
🍽️ 1 million+ — total restaurant locations nationwide
👩🍳 15.7 million — people employed in foodservice
🌱 $77.8 billion — estimated global plant-based food market by 2025
📱 64% — of diners prefer digital ordering
💳 79% — say restaurant technology improves their experience
📦 72% — of consumers say eco-friendly packaging influences buying decisions
📉 0.3% — projected U.S. GDP contraction in 2025 (JPMorgan)
💰 5.2% — rise in hourly wages in hospitality sector (2024)
“The pace of change is exhilarating. If this show is any indication, we’re entering a golden age of culinary creativity and innovation.“
— Show organizer Jennifer Smith, Clarion Events
