What We’re Watching in Foodservice: Key Takeaways from the 2026 NRA Show

In May, Potatoes USA traveled to the National Restaurant Association Show in Chicago, one of the industry’s largest and most influential events. If there was one takeaway from this year’s show, it’s this: restaurant operators are under pressure to innovate, while balancing labor, food costs, and changing consumer expectations. As a result, they are looking for ingredients and partners that help them drive efficiency, create menu excitement, and deliver profitable growth.

From beverage trends and global flavors to labor-saving products and protein-packed everything, this year’s show offered a snapshot of where foodservice is headed next. For Potatoes USA, it was an opportunity to connect directly with operators, culinary leaders, and industry partners shaping menus across the country.

One of the dominant themes throughout the show was the pace of menu innovation. Operators are navigating a consumer landscape that expects constant newness, especially through limited-time offers (LTOs). According to Technomic, LTO activity has increased 165% since 2019 – a striking reminder that consumers don’t want foodservice menus to stand still.

This demand for innovation creates a real opportunity for potatoes. Their versatility across cuisines, formats, and dayparts makes them a natural LTO building block. Something as simple as tossing fries, chips, or roasted potatoes with a globally inspired seasoning blend has the potential to drive traffic and generate social buzz. Conversations we had with major chains at the show reinforced this, with brands exploring everything from value-focused potato applications to entirely new menu sections built around the ingredient.

Labor-saving solutions were front and center across the exhibit hall. Fully cooked, roasted, cut, and sous vide products reflected the ongoing operational pressures restaurants continue to face. Convenience is no longer viewed as a compromise — operators want products that reduce labor without sacrificing quality or consistency. One highlight was seeing a robotic fry station in action, demonstrating how operators are using automation to improve consistency and free team members to focus on guest service. As automated solutions like this become more accessible, potato products that perform reliably and consistently will benefit.

For a second year in a row, protein remains dominant across categories, showing up in snacks, desserts, and beverages alike. At the same time, plant-based innovation is shifting toward cleaner labels and simpler ingredient decks. One standout example featured potato protein used in plant-based seafood alternatives, a signal that potatoes may play an important role in the next phase of alternative protein innovation.

Another trend attracting attention at the show was growing interest in alternative frying oils. Several exhibitors featured applications using beef tallow and avocado oil, reflecting evolving consumer preferences. Whether this trend continues to gain traction or proves temporary, it offers operators another way to differentiate fried potato menu offerings and create unique points of interest for guests.

Beverages and refreshers were everywhere, with major brands leaning into snack-and-sip pairings and highly marketable drink platforms. It’s a natural fit for potatoes and creates additional opportunities, as fries, chips, wedges, and other shareable formats naturally complement beverage occasions and snack-focused menus.

For Potatoes USA, the NRA Show offers a valuable look at the trends, challenges, and opportunities shaping foodservice. This year’s themes highlighted the importance of versatility, transparency, and culinary creativity, all areas where potatoes continue to excel. As operators seek ingredients that can deliver menu innovation, operational efficiency, and consumer appeal, potatoes remain uniquely positioned to help meet those demands. Potatoes USA will continue turning these insights into practical resources, culinary inspiration, and strategic partnerships that support operator success and drive demand for potatoes.