Four Trends From the 2025 National Restaurant Association Show
CHICAGO — The 2025 National Restaurant Association (NRA) Show boasted big numbers, with more than 53,000 attendees exploring 717,931 square feet of exhibit space, 2,300-plus exhibitors and seemingly endless options for the future of foodservice.
For food-focused convenience retailers that want to win greater share of stomach, here are four hot trends from this year's NRA Show floor to consider:
Coffee Is Brewing Up Innovation
Freshly brewed hot coffee has long been a staple of the convenience store offering for busy morning commuters, but java fans will have an increasing amount of choice judging by the offerings seen on the show floor. Bean-to-cup brewers are now virtually ubiquitous and equipment manufacturers are rolling out better, faster versions like Bunn's Fast Cup model, which offers liquid auto clean and practically no waste, according to the company. Additionally, Royal Cup is offering dispensed nitro coffee and espresso, pairing convenience with more premium options.
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While hot coffee isn't going anywhere, showgoers predicted a boost in offerings such as iced coffee and cold brew. As a representative from The Coca-Cola Co. noted, "Cold is hot." The company also shared research at the event indicating that c-store coffee transactions are surging during standard post-work hours (5-7 p.m.), particularly on Fridays, opening the door to new ways of promoting coffee to those looking for a late-day boost or weekend kickstarter.
AI Is Everywhere
The technology section of the expo hall boasted a wide variety of vendors focused on artificial intelligence (AI), showcasing everything from platforms for full location management to profit analysis tools to order processing. While the degree to which AI solutions can be beneficial will vary, and foodservice operators must perform due diligence to ensure they are not taken in by inflated performance predictions, it's clear that they must at least investigate their options to stay competitive. As keynote speaker, TV host and chef Carla Hall observed, "We're not getting that toothpaste back in the tube."
International Inspiration Is Crossing Borders
Boba is breaking out in 2025. Drinks featuring the chewy tapioca pearls and alternatives like jelly boba and fruity poppable pearls have long been popular in Asia and are now seeing major growth in the United States, with numerous vendors at the show offering their take on boba. Jarritos, the soda brand that features the traditional flavors of Mexico, also had a big and bustling booth in prime expo-hall territory.
Prepared foods such as soups, sandwiches and more are also incorporating global flavors, with Korean and Mediterranean-style items making a strong showing. Consumers may habitually return to their tried-and-true favorites, but suppliers are also ready to meet the demands of those who want to try something new — whether it's from across the aisle or across the globe.
"Swicy" Continues to Heat Up
Similar to recent candy and snack trends, swicy — a flavor combination of sweet and spicy — also continues to grow in popularity in foodservice as the flavor profile caters to the tastes of younger generations who crave hot and bold tastes. More foodservice offerings are being enhanced with swicy ingredients such as Tajín Clásico Seasoning and Mike's Hot Honey.
The consistent popularity of this flavor profile is not only a trend to be aware of; it also presents the opportunity for operators to add some verve to their menu without developing all-new offerings. C-store retailers should look at how swicy sauces and seasonings can enhance their existing menu items with little change in prep or ingredient cost.
The 2025 NRA Show took place May 17-20 at Chicago's McCormick Place.
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