On a spring weekend in early May, foodservice professionals from around the world gathered at the National Restaurant Association (NRA), showcasing the future of culinary innovation. This annual exhibition has traditionally shown time and time again that it is the cornerstone event for professionals worldwide. The NRA show drew 58,000 foodservice professionals with global participation from 124 countries and a 6% increase this year over last year, highlighting the show’s ever-growing influence and value in the industry.
This year featured the latest trends within the industry, including a vast range of inspirational innovations ranging from AI presence in sustainability to new takes on old-school recipes and flavors that will win over the young generation of eaters coming into the workplace.
Our Aramark’s Workplace Experience Group team had the pleasure of attending and making their mark at the NRA. Check out our team’s most exciting highlights and impactful takeaways from the show.
What I ate at the NRA
Join our Aramark intern, Alaina Lewis, as she takes you along on her incredible journey of eating through the NRA.
Groundbreaking Innovation in Kitchen Design
Our industry experts are dedicated to discovering, investigating, and testing the newest industry innovations. We are committed to solving our client's biggest pain points by developing inventive solutions and had the opportunity to present the most in-demand technology and products at this year’s NRA meeting. This team has worked to change the old-school narrative in our industry through our forward-thinking initiatives, from effective sustainability to groundbreaking equipment.
“We have brought over 200 of our Aramark operators and leaders to learn about sustainability, equipment, and key foods in the industry. This way, we can go back to our clients and continue to innovate and grow our great partnerships throughout the year” – Evan Mellides, Regional Vice President, Aramark Workplace Hospitality
Discover here the prevailing interests and innovations our industry experts discovered throughout the year, showcasing ways to help you stand out and transform the workplace.
Aramark Salute Hospitality – Making a Powerful Impression
Aramark Salute Hospitality had a powerful presence at the NRA, a testament to our dedication to communities that serve.
Yulianto Liu, Salute Hospitality General Manager Travis AFB, participated in the 2024 Advanced Management Training Program Pathways to Careers in Hospitality Industry Panel at NRA. He shared Aramark’s dedication to “Hiring Our Heroes” and the personal challenges and rewards he has faced in transitioning from military to civilian work.
The McConnell AFB Team of Wichita, KS, was honored at the NRA show with one of four prestigious global spots for the John L Hennessy Award. Team McConnell and Salute Hospitality General Manager Michael Tholen were recognized in Chicago for their exceptional teamwork, consistent quality, clean, inviting atmospheres, and pride.
Explore more highlights of the accomplishments and events our Salute Hospitality team participated in here.
The Kitchen Innovations Awards & KI Pavilion
Each year at the NRA show, the Kitchen Innovations Awards and the KI Pavilion shed light on the most intriguing and ingenious upcoming technology and equipment within the foodservice industry. This eagerly anticipated event features the most highly desired innovations within this quickly evolving industry. Hot topics at this year’s event included automation, cloud-based artificial intelligence, and robotic food-prep equipment.
Our team was thrilled to have James (Jim) Thorpe, Senior Food Service Designer, speak on Aramark’s behalf. Jim has been judging the Kitchen Innovations Awards since 2019 and spoke this year on the rapidly developing trends and impressive technology growth he has seen from his perspective.
“Automation, in the past five years, has gone beyond what we would have thought would develop,” he says. “What we’re seeing now is automation, robotics, and artificial intelligence advancing hand in hand. What’s new and trending is cloud-based monitoring software; that’s really amped up in the past two years.” Jim later discusses today’s industry staffing shortages, speed of service, and need for high-quality yet quick recipes, saying kitchen automation “makes it so much easier to pre-program machines, for workers to push one button to be able to cook items so that they can multitask instead of standing in front of the fryer or oven waiting for the food to cook.”
Dr. Jessica Harris – Award-Winning Author and Culinary Historian
Aramark Workplace Experience group was honored to host a book signing event with Dr. Jessica Harris and share her remarkable contributions with all who attended. Dr. Harris is considered by many to be one of the ranking authorities on the food of the African Diaspora. A New York Times bestselling author, she is the author, editor, or translator of 18 books, including 12 cookbooks documenting these foodways. Harris consults internationally, is leading the Culinary Institute of America’s team to establish an African Diaspora concentration and worked with the Smithsonian Museum of African American History and Culture conceptualizing its cafeteria. Her award-winning book, High on the Hog, was the basis for the acclaimed Netflix series of the same name. She shares her passion for food and culture, saying, “Food is what truly connects us in a special way.”
