4 Top Hospitality Trends from the NRA Show 2025

TLDR

Earlier this month, we were in Chicago for the National Restaurant Association Show 2025 — the hospitality industry’s most important gathering of the year. Over four days at McCormick Place, we joined thousands of restaurant operators, tech providers, and thought leaders from across the globe to see what’s next for food and hospitality.

The energy across the show floor was electric. Between catching up with industry peers and exploring hundreds of booths, one thing was clear: hospitality is moving forward, fast. Innovation was on full display — not just in the form of gadgets and software, but in how businesses are thinking about operations, customer experience, and the future of service.

Here’s our take on the most compelling trends and takeaways from this year’s show.

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Robots Are Walking the Floor 

If there was one trend that truly stopped people in their tracks, it was robotics. Autonomous service robots weren’t just a novelty at this year’s show — they were everywhere. From table runners to dish collectors, these machines are being designed to support busy floor staff and reduce friction during peak hours.

One robot that drew a crowd throughout the weekend was SwiftBot, developed by Pudu Robotics. Making its global debut at the show, SwiftBot demonstrated just how advanced service robotics has become. It doesn’t just follow a straight path from kitchen to table — it uses sophisticated sensors and real-time navigation to move seamlessly through crowded dining rooms, adjusting its route to avoid guests or obstacles.

While these robots won’t be replacing servers anytime soon, they are proving themselves as reliable assistants. For restaurants facing ongoing staffing challenges, the potential to offload repetitive or logistical tasks to machines like SwiftBot is becoming increasingly viable. For guests, it means quicker service — and a hint of novelty that adds to the experience.

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Square’s Handheld Tech Is Poised to Change the Game

Square made a focused push at the show this year, showcasing its latest tools designed specifically for fast-paced, service-heavy environments. Of particular interest was the Square Handheld — a compact, all-in-one POS that fits in your pocket. It allows staff to take orders, process payments, and scan items all from a single device, whether they’re behind the bar or tableside.

What stood out about Square’s demo wasn’t just the hardware. It was the clear shift toward mobility and efficiency. For full-service restaurants, the ability to reduce wait times and close out checks at the table translates directly to better service and higher turnover. For fast-casual operators, it’s a way to stay nimble, especially during high-traffic times.

In our conversations with operators using handheld POS systems, the feedback was very positive. Many noted improved staff productivity and fewer bottlenecks during meal rushes. And because it connects directly to the Square ecosystem, it gives managers and owners real-time insight into what’s happening on the floor without needing to check in from a back office screen.

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Technology That Makes Work Easier

Beyond robots and flashy gadgets, the deeper theme across the show was practical, connected technology that helps hospitality teams work smarter and deliver better service. It wasn’t about hype. It was about solving real-world problems that restaurants, cafes, and bakeries face every day.

The Shift Toward Connected Systems

Across the show floor, we saw how the industry is embracing tighter integration between systems. POS platforms, loyalty programs, mobile ordering apps, and back-of-house tools are no longer treated as standalone add-ons. Businesses are thinking about how all these tools can work together in real time.

This is exactly the space where we focus on Per Diem. The mobile app platform connects directly with Square, allowing businesses to offer simple mobile ordering, built-in loyalty programs, and custom branding — all without the need for multiple vendors or complex setup. For our stores, this creates a consistent guest experience while streamlining operations behind the scenes.

From what we heard in conversations at the show, this connected approach is becoming the new standard. Operators want systems that are easy to manage, scalable, and customer-friendly. Whether it’s using real-time data to understand order trends or letting customers reorder favorites through an app, technology is no longer just a support system. It’s a core part of how great hospitality is delivered.

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THC Rise of THC-Infused Beverages

One of the most visible and talked-about product trends at this year’s show was the rise of THC-infused beverages. These drinks contain tetrahydrocannabinol (THC), the psychoactive compound in cannabis, and are being promoted as a modern, functional alternative to traditional alcohol-based drinks.

A New Kind of Drink Experience

Across several booths, brands showcased a variety of THC beverages, including sparkling seltzers, teas, juices, and cocktail-style mixers. What stood out was the range of formulations. Some were designed with low doses for light social occasions, while others offered more layered flavor profiles or effects depending on the THC strength.

Regulatory conversations are still evolving, but brands at the show presented these drinks as part of a more health-aware, choice-driven approach to socializing. Rather than trying to replace alcoholic drinks, many positioned them as an option for customers who want something different, especially younger generations who are showing interest in cannabis and moderation-friendly experiences.

Operators we spoke with were curious. While not everyone is ready to bring THC beverages into their menus just yet, there was a growing openness to experimentation, especially in casual or nightlife-oriented concepts. For some, it could be a new category that sets them apart. For others, it may be something to keep on the radar as demand builds and local laws adapt.

This is still a developing space, but it was clear from the attention it received at the show that THC beverages are more than just a novelty. They represent a shift in how hospitality can adapt to changing consumer behaviors.

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Final Thoughts

Attending the National Restaurant Association Show is always a chance to get a snapshot of where the industry is headed.  Innovation was present in every corner of the floor, from robotics to mobile platforms to new beverage categories. But beyond the technology itself, there was a noticeable shift in how businesses are approaching operations, guest experience, and long-term growth.

From automation to mobile ordering to alternative beverages, operators are choosing tools that simplify operations and improve guest experience.

At Per Diem, we are building toward that same future. Our focus remains on helping hospitality businesses deliver smarter service, deepen customer relationships, and grow with confidence.

Ready to explore mobile-first solutions? Book a free demo.

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