5 Product Themes at the Restaurant Show

Walking the halls of the National Restaurant Association Show 2026, FER editors came across a dazzling display of products, many focused on automation, but also water efficiencies, throughput speed and streamlined maintenance. In total, the show organizers expected roughly 2,000 exhibitors, including 400 equipment manufacturers.

Product themes on display at the show, running May 16-19 at Chicago’s McCormick Place, included the following:

Automation, food-focused. Automation continues to stand out across the show’s multiple halls. One manufacturer’s fully automated open-flame grill—with up to 12 burners, a center grill for manual cooking and an AI-powered system—can identify and season product, check temperatures, flip food and clean the grates. Its perks include labor savings, gas savings of up to $600/month and faster speed of service. The IoT-connected system also can proactively predict maintenance needs. Another maker debuted a ramen-cooking robot which will become available in the U.S. in Q3; in Tokyo, the brand currently has 100 units deployed. The steam-based unit just needs water and electric hookups, preparing frozen bowls of its Michelin-grade product in 90 seconds.

Automation, beverage-focused. On the beverage side, a robotic barista turned heads. While not full-fledged robots, at least two traditional beverage equipment offerings boasted automated features. In the coffee realm, one maker’s super-automatic espresso machine takes on pressure profiling, measuring the flow rate per cup, and flushing lines after dispensing. When put next to espresso prepared by professional baristas at World of Coffee 2026, the maker says their cup won among several judges. “We didn’t want to convince people to ditch manual, but change the impression of super-automatic,” they say. Another company’s refrigerated beverage dispensers feature autofill lids (the piece on top of the dispenser) that sense volumes and refill the bowls below with precisely measured drink recipes. Besides reducing staff interaction with the machine, the lids also enable operators to keep a smaller equipment footprint vs. sizing up to ensure ample product volume.

Water efficiencies. In the Kitchen Innovations Awards area, a perk shared across a couple products was water savings. One product was a recirculating system that heats water within a plugged prep sink; it’s able to safely and quickly defrost frozen foods while using 98% less water than running-faucet thawing. It’s also more time-efficient than running faucet or refrigerated thawing, and it has a chill mode for stocks and sauces as well. A 800-gpd reverse osmosis system, meanwhile, boasts a greater water efficiency rate (up to 77%) than other RO systems. The system also is offered in a 1,200-gpd capacity.

Fast throughput. A top priority for many operators, cranking out large quantities of food product can happen more quickly with a clamshell griddle. One maker’s 12-in. clamshell griddle accessory reduces cook times by more than 50%, they say. For example, it cooks a 4-oz. frozen beef burger in a little over two minutes, compared with the more than seven minutes it would take without it. Another maker offers an optional steam shell lid to cook food product faster on its steam shell griddles. The lid allows employees to sear from the bottom while steaming from the top. “It increases productivity while decreasing cook times,” the maker says. Beyond griddles, one of the latest versions of a maker’s fry station robot processes more than 100 baskets per hour, almost twice as many as humans can, they say. A smaller, faster robotic arm contributes to the increase in speed.

Streamlined maintenance and service. One company has reintroduced two brands, one focused on cooking and refrigeration equipment and the other on smallwares and countertop electric equipment; it points to how building a kitchen with one equipment partner leads to benefits such as simplified maintenance and service. Meanwhile, two cold-side companies, an ice machine maker and a walk-in maker, also note service-type highlights of their products. On the ice machines, tool-free disassembly enables efficient cleaning and maintenance. With the walk-ins, seamless fiberglass construction prevents moisture damage and stops bacteria from forming while rounded interior corners promote cleanliness.

Outside of these product themes, FER editors found several makers are taking well-known product lines in different directions, including an electric charbroiler from an established cooktop brand, a new water filtration system inclusion with another brand’s steamers, a speed oven from a microwave manufacturer and heated cabinets from a refrigeration-heavy maker. To see more show coverage, including videos and photos, visit the FER Media Gallery.