3 Product Themes on Display at the Restaurant Show

While Beyonce’s concerts and a dust storm created buzz outside Chicago’s McCormick Place, inside the convention center, the latest foodservice equipment and supplies took center stage.

Overall, an estimated 2,200-plus exhibitors, including more than 800 debuting companies, showcased products, including equipment, technology and ingredients, at the National Restaurant Association Show, which ran May 17-20 at McCormick Place.

After walking the show floor, FER editors found the following product themes:

Labor-savings. In the Kitchen Innovations Awards Pavilion, an automatic egg maker that combines cracking and cooking in one seamless package, and a beverage fountain that eliminates daily/weekly cleaning with an on-board clean-in-place system marked a few examples. One Swiss-made countertop steam cooker, which also earned a KI, gives operators the ability to prep (in about a minute) prepackaged, chef-curated meals—including quinoa ratatouille, tom kha gai, risotto, oatmeal and more to come—even if a bartender is the only one on the clock. A QR code on the package activates the proper steam pattern for product consistency. The show floor sported a booster oven with a door that automatically pops open at the end of a cooking cycle, saving a step. Finally, for those sides and toppings, one food processor manufacturer has new attachments, one of which neatly stacks tomato slices. The same line also adds a blade for cutting 1/4-in. x 1/4-in. french fries.

Sustainability. Operators continue to work toward sustainability goals, and minimizing food waste and reducing energy use serve as a few strategies. One holding cabinet, also in the KI Awards Pavilion, holds fried chicken and other crispy foods twice as long as the standard holding time. Back out on the show floor, on the smallwares side, a portion pump for condiments maximizes yield as a result of up to 100% evacuation. From an energy standpoint, one KI Award-earning refrigeration system, available on certain refrigerators and freezers, reduces energy consumption by about 40% and noise by around 30%. For those with fryers in their lineup, oil longevity marked a goal of several exhibitors, with one newer brand-agnostic smart system giving chains visibility into problematic patterns. Another maker’s breader, blender and sifter line—the newest of which is portable and more compact—saves 40% of breading compared to hand sifting, with a rotating brush aiding in waste reduction. For the front-of-house, one maker’s touchless dispensers can house its bamboo fiber cutlery or compostable cutlery made of a plant-based bio-resin (PHA); both options comply with single-use plastic laws in California, Washington and Colorado.

Flexibility. Take one maker’s recently launched oven, which acts as a combi oven with microwave technology, as an example. It allows operators to produce large volumes, small batches and diverse food items simultaneously. Another combi added a ventless hood system to enable locational flexibility for its half-size and full-size countertop models, plus double-stacked half- and full-size. Another company’s serving line had growing K-8 diners in mind, enabling height adjustments at the touch of a button, from 28-in.H to 36-in.H. In the coffee realm, makers are making mindful additions beyond coffee and espresso, with one fully automatic espresso machine on the show floor offering cold brew lemonade, matcha, mocha, latte and cappuccino. Beyond flavor variety, the machine’s full milk separation marks an important aspect, says the company, eliminating cross-contamination concerns. Another manufacturer’s two-tap nitro dispenser can add nitro to either beer, tea, coffee or cocktails.

Other products that caught editors’ eyes were the first outdoor grill from a traditionally cold-side manufacturer, which brought it over from its residential division, and a smart-value line of refrigerators and freezers for operators who want reliable, quality refrigeration at a lower price point. To see more products from the show, plus faces in the crowd, visit the FER media gallery.