NOW, MORE THAN EVER: The National Restaurant Show as a Launchpad for Your Future in Foodservice

 

In an age of inflation-fatigued consumers, rising operational costs, and rapidly evolving consumer preferences, there's never been a more critical time for convenience store operators, supermarket deli managers, and restaurant innovators to future-proof their foodservice strategy according to Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solution®. The 2025 National Restaurant Association Show—May 17–20 at McCormick Place in Chicago—isn’t just a trade event. It’s the incubator of your next big growth phase.

Whether you’re a corner C-store testing new meal solutions, a deli eyeing premium grab-and-go, or a regional grocery banner ramping up fresh prepared foods, this year’s show is your chance to turn possibilities into profits. As the Grocerant Guru®, I’m here to tell you: now is the time to empower your vision of foodservice, because the insights, innovations, and connections available at this show are exactly what you need to boost top-line sales and bottom-line performance.

Do You Want to Grow

Sell More and Make Larger Profits

Then Think About Garnering A

Larger Share of Stomach

 

WHY THIS SHOW MATTERS FOR FOOD RETAILERS

The National Restaurant Association Show is the largest of its kind in the Western Hemisphere, but size isn’t its only asset. What matters most is its relevance to your business today. Supermarkets and food retailers are uniquely positioned to meet consumer demand for restaurant-quality experiences at home—at a better price point. That means prepared foods, fresh meals, and smart technology matter more than ever.

This show delivers all that and more:

·       Over 2,200 exhibitors across 900+ product categories

·       Firsthand access to tech-driven solutions (think ventless ovens, AI-enhanced tools, and self-serve kiosks)

·       Flavor and format innovations that align with changing tastes and convenience demands

·       Packaging and sustainability solutions to help balance cost, operations, and ESG priorities

As Stacy Hodge, the show’s senior director of programming, put it, “It’s not just about hearing what’s new—it’s about tasting, testing, and making direct supplier connections.” For food retailers, it’s about immersion in what’s next—and how to bring that future back to your own aisles.

 

HOW TO TURN INSIGHTS INTO ACTIONABLE WINS

Food retailers should approach the show with one goal: leave with ideas you can implement next quarter—not next year. Here’s how to get the most out of your experience:

1.       Taste What Sells: Live culinary demos, beverage innovation zones, and flavor trend showcases will let you evaluate what resonates with consumers before making an investment.

2.       See the Tech in Action: From AI-enhanced prep systems to compact, efficient cooking tools, the TECH Pavilion offers hands-on comparisons to guide your next kitchen upgrade.

3.       Source Smarter: Explore emerging brands in the reimagined Pavilion for disruptive product ideas, and tap into the Global Food Expo for authentic, international flavor inspiration.

4.       Learn from Leaders: Must-attend sessions like “Lessons from the Winners” and Technomic-led trend briefings offer data-backed blueprints from the most successful players in the industry.

5.       Connect with Peers: Dedicated networking opportunities and informal retailer meetups give you the chance to share best practices with other progressive operators in your channel.

 

NOW IS THE TIME TO COMMIT TO GROWTH

With Carla Hall headlining as the keynote on May 18, and special guests like Courtney Storer (culinary producer for FX’s The Bear) offering behind-the-scenes insights on consumer expectations and culinary creativity, this year’s show goes beyond operations. It’s about vision, culture, and passion.

More than 100 sessions across six education tracks—including Culinary Insights, Operations Solutions, and Technology Strategies—equip you to lead your team into the next era of food retail.

And don’t overlook the FABI & KI Innovation Showcases. These aren’t just awards—they’re your curated preview of solutions that can simplify back-of-house execution while elevating your menu.

 

FROM CONCEPT TO CART: WHY RETAILERS NEED TO ACT NOW

Foodservice within retail is no longer an add-on—it’s a growth engine. And with consumer demand for convenience, value, and fresh-driven quality higher than ever, the right insights can translate to increased basket size, customer loyalty, and operational resilience.

Retailers who attend the National Restaurant Show will walk away with more than a notebook of ideas. They’ll gain the tools to execute, the partners to support them, and the inspiration to lead.

So whether you run a single store or manage 100, don’t just show up—show up with purpose. The future of foodservice is waiting on the show floor. It’s time to meet it.

Success Leaves Clues—Are You Ready to Find Yours?

One key insight that continues to drive success is this: "The consumer is dynamic, not static." This principle is the foundation of our work at Foodservice Solutions®, where Steven Johnson, the Grocerant Guru®, has been helping brands stay relevant in an ever-evolving market.

Want to strengthen your brand’s connection with today’s consumers? Let’s talk. Call 253-759-7869 for more information.

Stay Ahead of the Competition with Fresh Ideas

Is your food marketing keeping up with tomorrow’s trends—or stuck in yesterday’s playbook? If you're ready for fresh ideations that set your brand apart, we’re here to help.

At Foodservice Solutions®, we specialize in consumer-driven retail food strategies that enhance convenience, differentiation, and individualization—key factors in driving growth.

👉 Email us at Steve@FoodserviceSolutions.us
👉 Connect with us on social media: Facebook, LinkedIn, Twitter

Plant-Based Food Finding New Menu Space

 

From the hearths of ancient civilizations to the touchscreens of modern meal apps, plant-based foods have woven their way through history with resilience and renewed relevance. Today, the menu evolution toward more plant-based options is more than a passing phase—it's a calculated response to a new era of consumer demands centered around health, sustainability, and food discovery.

A Historical Taste of Plants

Throughout history, civilizations from the Mediterranean to Southeast Asia thrived on predominantly plant-based diets. For the majority of the global population, meat was a rarity; plants were the daily nourishment. With the rise of industrial farming in the 20th century, animal-based foods flooded menus, pushing plant-centric meals to the sidelines. But now, consumer migration is turning the tables.

The Grocerant Guru® Perspective: Plant-Based as the New Meal Component King

In the grocerant niche—where grocery stores, restaurants, and c-stores blur lines to sell Ready-2-Eat and Heat-N-Eat fresh prepared food—plant-based meals are thriving. The Grocerant Guru® sees them not as replacements, but as essential components in meal bundling, flavor discovery, and consumer customization.

Here's why that matters: today’s consumers want food that is fast, fresh, portable, and personalized. Plant-based options check every box. They're easy to package, travel well, and offer health and environmental halos that resonate across generations, from Gen Z to Boomers.

Mix-and-match meals with a plant-based protein, a grain, a bold sauce, and a fresh veggie side are becoming the go-to dinner solution. Restaurants and retailers that build plant-based meal kits or takeout bundles are empowering consumers with choice while increasing check averages.

Benefits on the Plate and Beyond

1. Healthier Choices:
High in fiber, vitamins, and antioxidants, plant-based meals support heart health, weight management, and immune function.

2. Environmental Impact:
Plant-based production uses fewer resources, cuts emissions, and aligns with sustainability goals embraced by both consumers and corporations.

3. Inclusive Menus:
A diverse menu with plant-based options welcomes vegans, vegetarians, and flexitarians while avoiding allergens like dairy and eggs.

4. Superior for Takeout:
These meals often reheat better, hold flavor longer, and maintain appealing textures—key for growing delivery and curbside sectors.

5. Culinary Creativity:
Chefs and product developers are reimagining global classics—from Ethiopian lentil stews to Korean BBQ mushrooms—inviting food exploration.

 

Top Five Reasons Consumers Buy Plant-Based Foods

According to the Grocerant Guru®, these are the core motivators behind the plant-based surge:

1.       Health & Wellness:
Consumers are seeking foods that promote longevity, weight management, and disease prevention.

2.       Environmental Concerns:
Climate change awareness has consumers choosing meals with lower environmental footprints.

3.       Animal Welfare:
Ethical concerns around factory farming are pushing shoppers toward cruelty-free options.

4.       Food Discovery & Flavor Innovation:
Plant-based meals often incorporate bold, global flavors that introduce consumers to new cuisines.

5.       Digestive Comfort & Allergies:
Many plant-based items are naturally dairy- and gluten-free, making them ideal for sensitive eaters.

 

Final Serving

From ancient grains to modern meatless tacos, plant-based food is not only finding new menu space, it’s redefining what’s for dinner. For restaurants, convenience stores, and grocers alike, the opportunity is to bundle these meals, market their benefits, and tap into the consumer desire for food that feels good, tastes bold, and travels well.

As the Grocerant Guru® always says, "Consumers are not abandoning meat—they're embracing variety. Plant-based meals aren't just an alternative; they're the answer to 'What's for dinner?' at 4 PM."

Outsourced Business Development—Tailored for You

At Foodservice Solutions®, we identify, quantify, and qualify new retail food segment opportunities—from menu innovation to brand integration strategies.

We help you stay ahead of industry shifts with fresh insights and consumer-driven solutions.

🔗 Connect with us on social media: Facebook, LinkedIn, Twitter

Ready to Find Your Next Success Clue?

We specialize in outsourced food marketing and business development ideations—helping brands seize opportunities in food retail, technology, and menu innovation.

📩 Reach out today: Steve@FoodserviceSolutions.us
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Chipotle Price Pressure: A Look In Too Consumer Migration in 2025

 

Chipotle Mexican Grill once defined the fast-casual revolution, bringing bold flavors, premium proteins, and customization to the mainstream. According to Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions® that was yesterday, today the world is evolving. But as economic uncertainty tightens consumer budgets in 2025, even Chipotle’s loyal fans are reconsidering their meal choices. Why? It starts with price—and ends with competition.

📈 A Historical Look at Chipotle’s Price Increases and Sales Volumes

From 2014 to 2024, Chipotle’s average per-person check rose from $7.25 to $9.35, an increase of nearly 29% over a decade.

·       2020: Average menu price hovered around $8.10, with digital orders surging due to the pandemic.

·       2022: Prices rose over 10% year-over-year to cover labor and commodity cost increases.

·       2024: A nationwide 2% price hike was implemented in Q4, pushing the average entrée price to $9.35–$10.25 depending on customization.

At the same time, Chipotle’s average unit volumes (AUV) tell another story of success meeting resistance:

·       2019: $2.2 million per store

·       2022: $2.8 million per store

·       2024: $2.9 million (slight Q3 softening in traffic volume reported)

·       2025 Forecast: Flat to low single-digit growth due to check growth, not traffic

🥑 Food Fact: A burrito with guac now costs more than $11 in most U.S. cities—up from $7.95 in 2015.

💸 Why Consumers Are Trading Down from Chipotle

In today’s uncertain economy—characterized by rising interest rates, stagnant wages, and grocery price inflation—price perception is paramount.

According to the USDA, restaurant prices increased 30% between 2019–2024, compared to 27% for groceries. That cost gap is driving some customers back to home cooking, but others are seeking value from alternative foodservice providers.

Key reasons for customer migration:

·       Guac and protein premiums add $2.50+ to a base price.

·       No budget combo options—Chipotle doesn't offer a bundled meal deal under $10.

·       Customization comes with cost—each topping or change drives up ticket price.

·       Portion size inconsistency, despite CEO promises of “bigger scoops.”

·       Perceived value erosion when compared to meals under $6.

 

🥡 5 Lower-Priced Competitors Consumers Are Choosing Instead

Here are five brands offering meals under $8 that are capturing value-seeking Chipotle defectors:

1. Taco Bell

·       Average meal price: $5.99

·       Key draw: $5 Cravings Box (entree + side + drink)

·       Food fact: 22% of Gen Z diners name Taco Bell their favorite for “cheap, fast, flavorful meals.”

2. Panda Express

·       Average meal price: $7.25

·       Combo meal: 1 entrée + 1 side = $6.90–$7.50

·       Food fact: Orange Chicken remains the top-selling single Asian fast food item in the U.S.

3. QDOBA Mexican Eats

·       Average meal price: $8.25

·       Key difference: Guac and queso are included at no extra charge

·       Food fact: In blind taste tests, QDOBA’s burritos rank equal or higher than Chipotle’s in flavor.

4. MOD Pizza

·       Average personal pizza price: $7.95

·       Key appeal: Unlimited toppings at flat price

·       Food fact: MOD offers over 30 toppings with no surcharge, appealing to customization lovers.

5. El Pollo Loco

·       Average meal price: $7.50

·       Popular option: 3-piece chicken combo with tortillas and side for $7.49

·       Food fact: Known for flame-grilled chicken and healthy sides like broccoli or avocado salad.

 

🔍 Think About This: At the Crossroads of Cost and Customization

Chipotle’s long-time edge—premium food with fast casual convenience—is now blunted by rising prices and intensifying competition. As food inflation and economic unease persist into 2025, consumers are evaluating not just what tastes good, but what feels worth it.

Foodservice Insight: Brands like Taco Bell and Panda Express are winning on bundled value, while QDOBA and MOD are proving that “customization” doesn’t have to come with a premium.

To maintain relevance, Chipotle must evolve with consumer expectations. That may mean reintroducing value-based bundles, testing limited-time offers, or reconsidering upcharges for once-standard toppings.

The battle isn’t over the burrito—it’s over the budget. And right now, value is winning.

Gain a Competitive Edge with a Grocerant ScoreCard

Unlock new opportunities with a Grocerant ScoreCard, designed to optimize product positioning, placement, and consumer engagement.

Since 1991, Foodservice Solutions® has been the global leader in the Grocerant niche—helping brands identify high-growth strategies that resonate with modern consumers.

📞 Call 253-759-7869 or 📩 Email Steve@FoodserviceSolutions.us