Every year, KEC Design heads to the National Restaurant Association (NRA) Show in Chicago to stay ahead of the curve- and this year was no different. We sent members of our team to explore the latest innovations, talk trends with manufacturers and fellow dealers, and gather insights we can bring back to our own customers.
The 2025 show didn’t disappoint, each year truly is more impressive than the year prior. As always, the Kitchen Innovations Award section was a must-see. Having had our own product- Stove Shoes (now, formally known as KEGlides)- recognized back in 2011, we have a special appreciation for this area. It’s packed with ideas that often point to where our industry is headed. One standout was SimpliciTea, a fresh-brewed tea system that allows operators to add flavors and dispense hot or cold. This will be a product we keep our eye on as it could be a game-changer for restaurants and cafes who regularly serve tea. Another showstopper: the Scraegg Pro, a compact, high-speed appliance that uses steam and air pressure to prepare fluffy scrambled egg-style meals in just 15 seconds. It’s designed for quick-service operations and small spaces, and it opens the door to hot, healthy offerings without the need for a full kitchen. This could be a fantastic solution for a food truck.
Automation and Efficiency Lead the Way
Efficiency is at the heart of everything we do at KEC, so we were especially drawn to equipment that streamlines process or improves productivity for owners and operators. However, these days efficiency and automation are a common theme throughout the restaurant industry everywhere.
- Somerset’s Tortilla Press impressed us with its simplicity- drop a dough ball, and it presses and shoots the tortilla straight onto the griddle. That kind of hands-free operation is exactly the type of efficiency operators are seeking.
- Garland’s New Induction Range stood out for allowing continuous heat, even when cookware is lifted off the surface to toss food. It’s a sleek, precise tool that shows how far induction technology has come.
- True’s new Ice Machine line also caught our eye. The machines can be remotely monitored and controlled- allowing operators to diagnose issues or even power units on and off from afar. Smart tech is becoming a baseline expectation instead of a luxury.
Food Delivery is still on the rise
We saw a strong push toward making pickup and delivery smoother. Atosa’s locker systems- offering heated, refrigerated, and ambient sections- are clearly designed with third party services like UberEats and GrubHub in mind. This could even be equipment that universities and food halls start to use. It’s a sign that foodservice design must consider every type of customer interaction, not just those at the counter or table.
More Wine? No problem.
Storage solutions are getting better each year. Cambro introduced new wine storage shelving. The plastic construction is gentle on the bottles and visually appealing- proof that practical can still be polished.
From next-gen cooking and beverage equipment to thoughtful order pickup, this year’s NRA Show reinforced how much innovation is shaping the kitchens of tomorrow. For all of us at KEC Design, it’s all about helping our customers innovate in meaningful ways to enhance their commercial kitchen and better serve their customers. We’re always excited to start incorporating Kitchen Innovations products into our customers’ foodservice operation.