Biggest Takeaways: National Restaurant Association Show 2025 - Real Insights from 12 Restaurant Decision-Makers

Shawn Walchef (Cali BBQ): "We have to schedule our team members when they say they can work. That's empathy. That's leadership."

Julie Zucker (Branded Hospitality ): "We need to stop treating hospitality like a side hustle. If we want loyalty from our teams, we have to invest in building real careers."

Avi Goren (Marqii):"This is the year AI stops being a buzzword and actually gets deployed. Operators are starting to see real use cases—like bots that help with menus, support, or scheduling."

Zino Carr (Garden Catering): "Simplifying tech stacks only matters if it solves a real problem for the operator."

Pete Riggs (Pita Pit):"Even if you're running good product and service, it’s not enough anymore. Most guests don’t leave because of a bad experience—they just forget to come back. Awareness is everything."

Abhinav Kapur (Bikky): "Doubling down on retention efforts. Whatever levers or tools you need to make that happen—use them."

Tyree Riggs (Pita Pit): "Perfecting operations."

Allie Haskell (CBS Northstar): "Operational excellence."

Eric Knott (Tiki Taco): "If you're not spending time in your restaurants, you can't expect your team to be engaged. Leadership needs to be visible."

Zack Oates (Ovation): "If you’re not getting guest feedback after every transaction, you’re flying blind."

Julie Zucker: "Loyalty is more than points. It’s emotional. Make people feel seen and they'll come back."

Matthew Hardoon (Sauce): "You can't drive retention if you don't own the guest relationship. First-party ordering has to be the foundation."

Pete Riggs (Pita Pit):"You’ve got to keep things fresh—new, exciting, engaging. Keep reminding guests why they love you and reward the ones who keep showing up. Build real relationships, not just transactions."

🥪 Deric Rosenbaum (Groucho's Deli ): "Understand guest lifecycles and use automations to bring them back. One of our top performers? We send a no-offer email that just says: we love you, we miss you, can’t wait to see you again soon."

Avi Goren: "What inspired me was the shift back to hospitality. After all the tech hype, people are craving human interaction—eye contact, warmth, service."

Julie Zucker: "Spinning with the LEAD crew and raising $20,000 to support hospitality career development—that’s what it’s all about."

Eric Knott(TikiTaco): "Seeing operators getting back to scratch cooking and house-made food—authenticity matters more than ever."

Shawn P. Walchef (Cali BBQ Media): "Say yes to water. Always take the photo. You may not get another chance."

Julie Zucker: "Uber your own food, bring your own granola, and pack dish soap for your water bottle. Also, hydrate—hydrate—hydrate."

Avi Goren: "My move? Turkey Chomps, wipes, and backup snacks in my bag. You never know."

Zino Carr: "Rev’s trade show survival guide is undefeated. That Instacart tip? Clutch."

Abhinav Kapur (Bikky): "Dr. Scholl’s inserts. You go from 5,000 steps a day at home to 20,000 on the floor. And if you need help falling asleep, look up ‘The Taurus Express’ on Calm."

Julie Zucker (Branded Hospitality) : "Every major project I’ve worked on started at a show like this. You come for the panels—you stay for the hallway convos."

Zino Carr (Garden Catering) : "I come to reconnect, recharge, and refocus. The right conversation at the right time can change everything."

Eric Knott: "There’s a different kind of energy when you’re in the same room with people who actually get it."

Tyree Riggs (Pita Pit) : "We wanted to spend real time with our tech partners. A sit-down here does more than 100 emails."

Andrew Ursprung (Tillster): "It’s the largest restaurant show of the year. You get to see everyone, make new connections, and get a look at what’s coming around the corner."

Deric Rosenbaum (Groucho’s Deli): "All our vendors and partners are here. We can knock out 10 convos in a day, spark new ideas, and make real decisions that move the business."

Allie Haskell🎩 (CBS NorthStar): "I came for partnerships. This was the best way I could support our partners—by showing up and helping amplify their voice."

Deric Rosenbaum: Tater kegs and Roman-style pizza

Abhinav Kapur: Roman-style pizza and a surprisingly legit non-meat hard-boiled egg

Andrew Urpsung: Dippin’ Dots, a classic Chicago dog, and Garrett’s popcorn from the airport

Tyree Riggs: Hot sauce from Green Belly and a soda from the same vendor

Shawn Walchef: Build-your-own avocado toast from Avocados from Mexico

Julie Zucker: Coke Slushie and dreams of Oatly Soft Serve

Avi Goren & Zino Carr: Philly Cheesesteak Gyro at Kronos (mentioned 3x)

Matt Hardoon: Mini pretzel dogs with yellow mustard