Beverage
Top Trends Spotted at the National Restaurant Show
Top National Restaurant Show Trends Shaping the Future of Foodservice
Innovation Drives the Latest Food and Beverage Shifts
The National Restaurant Show trends continue to shape the evolving dining and retail landscape, blurring traditional foodservice boundaries. At-home and away-from-home experiences now share more similarities than ever. At the recent show in Chicago, several new trends emerged across categories, revealing what’s next in food and beverage.
Brands, suppliers, and tech innovators showcased their latest offerings to meet rising consumer demands. These trends highlight bold flavors, smart solutions, and health-forward ideas.
Beverage Trends Refresh the Market
Personalization, Zero Sugar, and Fusion Drinks Lead
Beverages stole the spotlight with bold, crafted experiences. PepsiCo introduced DRIPS, a customizable drink concept with syrups, boba, and creams. It blends favorites like Pepsi and Mtn Dew into something new. The colorful drinks already wowed college campuses and Super Bowl attendees.
Sprite + Tea, Coca-Cola’s latest launch, gained traction by blending classic Sprite with a tea twist. Inspired by TikTok users, this fusion comes in regular and zero sugar. Meanwhile, Jarritos plans to enter the zero sugar market with a Mandarin soda.
Emerging brands added to the excitement. Yes Honey showcased sodas sweetened with honey in berry, watermelon, and apple varieties. These alternatives offer sweetness without artificial additives.
Plant-Based Products Grow with Purpose
Mushrooms, Beans, and Clean Labels Take Center Stage
Unlike previous years dominated by meat substitutes, plant-based innovations stood on their own. Mushrooms appeared in everything from coffee to meat blends. Beans, too, grabbed attention. Better Beans displayed fresh, refrigerated black beans in resealable packages, offering a cleaner, tastier option than canned varieties.
The plant-based shift goes beyond imitation. Consumers now seek functional benefits and versatile plant ingredients with unique flavors.
Protein Innovations Remain Strong
Traditional and Unique Sources Keep Growing
Protein remains a top priority for consumers at restaurants and in home kitchens. The show featured beef, bacon, and rabbit, among others. Natural State Rabbit presented pre-cut options for retailers, expanding protein choices beyond the usual.
Eggs continue their strong presence in menus and packaged goods. Prices are stabilizing, and brands are returning focus to innovation. The American Egg Board highlighted new formats, including egg-based drinks and powders. These alternatives offer protein in convenient ways.
Innovation also touched flavors. Eggs now show up in Mexican-inspired quiches or steak-infused omelets, breaking breakfast norms.
Tech and Strategy Guide Business Shifts
Operators Focus on Traffic and Efficiency
Brands and businesses shared more than food—they discussed strategies. Rising costs and consumer caution push operators to drive traffic creatively. Placer noted that restaurant and retail players now use tech and promotions to gain loyalty and manage uncertainty.
These strategies reflect broader National Restaurant Show trends aimed at maximizing impact while staying agile. Creativity is no longer a bonus; it’s a necessity in today’s competitive market.
Stay Updated on Foodservice Innovation
From beverages to proteins and tech to flavor, this year’s show offered a fresh look at what’s next. Businesses must adapt quickly to meet shifting demands.
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