Discover 7 key trends from the National Restaurant Association Show impacting pizzerias

Tens of Thousands of restaurant operators and professionals took to Chicago for the National Restaurant Association Show last week. Over 700,000 square feet (or 12 football fields of exhibit halls in four days, challenge accepted. With 15 years of specialized coverage of the pizzeria restaurant industry, I walked the show floor noting big picture reflections and trends in the restaurant industry.

Key Points: 

• • Shifting consumer preferences are pushing pizzerias to rethink menus, sourcing, packaging, and convenience to meet rising expectations around quality, flavor, and sustainability.
  • AI, robotics, and smarter off-premise infrastructure are moving from trend to practice, reshaping how restaurants manage operations, labor, and takeout demand.

Restaurant Trends Spotter at National Restaurant Association Show

The National Restaurant Show in Chicago came just two months after International Pizza Expo in Las Vegas. I want to put these highlights into perspective of what we are also seeing in the pizzeria industry. Let’s dive into big picture reflections from National Restaurant Show that are impacting pizzerias.

7 Trends Impacting Pizzerias from the National Restaurant Show

1. A focus on clean, natural products highlighted ingredients and clean labels.

This show floor observation is reflective of a national movement in the restaurant industry to use cleaner and more natural products. The National Restaurant Show even featured a specialty Organic & Natural Pavillion with isles showcasing everything from foods to oils and cleaning products.

2. Condiments are hot right now.

There is no doubt that hot honey dominates the market. The show floor was also packed with finishing sauces, oils, vinegars, relishes, picked vegetables and umami-filled dressings and spreads. This trend is reflective of the consumer popularity of post-bake hits of flavor.

3. AI (artificial technology) is changing to meet restaurants where they are with an emphasis on integration.

In the past few years Ai has dominated conversations on technology and restaurant efficiency. At National Restaurant Show, I observed a more focused AI industry narrowing its scope to building tech and applications to support restaurant teams. While there were an abundance of companies offering all-in-one AI systems, many touted integration with existing restaurant systems as key advantages.

4. A robotic future is working its way into the present on large-scale operations.

I test drove many robotic and automation applications at the show and found that many of the robotic technologies operate restaurant functions for large-scale restaurants. I am starting to see everyday business functions being equipped with integrated robotics to streamline operations and ease labor strains. For independent operations, robotics can drive prep, beverage service, serving and bussing.

5. Leveraging locally and regionally produced goods have become a norm.

As many mainline distributors now tout regional offerings by local purveyors, independent restaurants have made buying local standard practice. The movement has been spotlighted in The Taste of the States Pavillion, where attendees tasted everything from New Mexico green chiles to Michigan potatoes and Indiana soft pretzels.

6. Catering to takeout continues to dominate.

Whether it’s accommodating third-party delivery and online ordering with holding spaces and locked warming cabinets to check-in/notification systems, packaging and logistics, the industry as a whole is improving takeout efficiencies.

7. Sustainability is top of mind in supplies and equipment.

Energy efficiency and water savings are pulling double duty with lowering utility bills and lowering environmental impact. There is a noticeable push, as well as availability and accessibility, to move away from plastic packaging to more environmentally friendly choices. The options are ever increasing, like a compostable film to replace plastic wrap.

These are some of the macrotrends that I experienced walking 22,000 steps a day at the National Restaurant Show. We’ll dive deeper in upcoming online features.

Want to learn more about pizza-specific trends? Check out the 2026 Pizza Industry Trends Report.