Foodservice professionals from all segments of the industry come to this conference looking for what’s new and what’s next to delight their customers.
This year the fascination was with non-alcoholic beverages that highlighted some bold flavors and unexpected mash-ups like pickle lemonade. Dirty sodas – customizable carbonated drinks with syrups, cream and boba pearls – are captivating Gen Z consumers.
AI approach and avoidance continues to characterize restaurant operators reactions to new technologies like robotic fryers and barista bots that intrigue. Yet innovations that make operations safer and more efficient without eliminating the human touch are in demand today.
The endless fascination with “third culture cuisine” dishes that are intentional mashups of disparate cuisines continues. Many global cuisines are heavily plant based and this is spreading the appreciation for international foods.