Trends and technology at one of the largest Food Service fairs

The FoodCo. and Bom Gourmet were present, along with Sebrae/PR and Fecomércio/PR at the NRA Show, one of the biggest Food Service events in the world, between May 20th and 23rd, in Chicago, United States. More than 2000 exhibitors and 60 thousand participants passed through there.

Promoted by the National Restaurant Association, the fair has been held since 1919 and reached its 102nd edition this year. Brazil had the largest foreign delegation, with more than 500 businessmen, chefs and food service managers, who had the opportunity to closely follow all the innovations in the international market.

Patrícia Albanez, State Coordinator of Tourism at SEBRAE-PR; Tricia Sander, from 8 Vias Consultoria – accredited by SEBRAE-PR; Giovanni Diego Bagatini, advisor to the Presidency of Fecomércio/PR and coordinator of the Business Chamber of Tourism at Fecomércio/PR; Deise Bezerra, Technical Advisor for the Paraná Tourism Secretariat, and Camille Proença Vieira, Education and Technology coordinator for SENAC/PR are among the 15 members from the F&B and tourism sector from Paraná who attended the event.

Along with this entourage, Henrique Cassins, head of FoodCo. — foodtech that brings together the largest community of restaurateurs in Brazil — was present during the four days of the fair to check out the innovations, technologies, trends and prospects for the future of food service. Below, check out some of the industry news shared by the startup.

Alternative crops on ships and vertical farms

Have you ever thought about growing vegetables, herbs and spices on the high seas? That’s right. The cultivation of vegetables in a hydroponic system, free of pesticides and in a controlled environment, was presented as a solution for work in locations farther from large distribution centers. The technique, in addition to ensuring the quality and freshness of food in the most inhospitable places, has a kind of greenhouse that allows you to control the environment.

Another option for alternative cultivation are vertical farms, which are also gaining more and more space. With practical and fast cultivation methods, they present themselves as a viable possibility for supplying large urban centers.

Plant-based as an alternative for conscious consumption

Plant-based technology is here to stay as an alternative for consumers seeking conscious consumption. The egg based on chickpeas and soy protein was a success at the fair and showed that, in addition to being nutritious, it also does not lack in flavor. Among other options presented at the fair, the increased consumption of this type of food shows a market trend with a focus on consumers looking for less industrialized food.

French fries made by robots

Automations were on the rise at the event. With the proposal to facilitate the daily life in the kitchen, many modern equipment, some of them remotely controlled via Wi-Fi, facilitated the operational structure of the preparations. In one day of service, a kitchen operated by 4 people and 1 robot in the fryer distributed around 800 snacks, showing the efficiency of the product in 8 hours of direct service.

Customer experience first in food service

Faced with the higher level of consumer demand in the face of changes in consumption habits and increased competition between traditional restaurants, fast-food chains and dark kitchens (companies in the food sector that serve exclusively by delivery), one of the bets in the sector is investment in customer loyalty programs as an alternative to guarantee sales.

Improving the level of service and being connected with the various options of food service apps is something that entrepreneurs in the sector need to take into account in order to remain well-positioned and ensure a healthy operation in the future of this market.

In addition to the trends presented by the exhibitors, the lectures and debates throughout the days of the fair showed a challenging scenario for entrepreneurs and food service industries. Investment in technology – such as digital menus, delivery apps, automated ordering and payment systems – workforce qualification and adaptation to new consumption habits were some of the central themes raised at the event.

To find out more, these and other news from the NRA Show 2023 will be shared in the Bom Gourmet kitchen on the day June 7th, at 1:30 pm, in the 2nd edition of the Food.Co Experience. The event will count on the presence of entrepreneurs from the food service sector and 6 panelists who will bring first-hand everything that happened in Chicago.

Information and registration, click here.