{"id":18948,"date":"2026-06-16T10:07:56","date_gmt":"2026-06-16T15:07:56","guid":{"rendered":"https:\/\/www.partstown.com\/about-us\/?p=18948"},"modified":"2026-06-16T10:07:56","modified_gmt":"2026-06-16T15:07:56","slug":"foodservice-equipment-trends-from-the-2026-national-restaurant-association-show-a-conversation-with-robin-ashton","status":"publish","type":"post","link":"https:\/\/www.partstown.com\/about-us\/foodservice-equipment-trends-from-the-2026-national-restaurant-association-show-a-conversation-with-robin-ashton","title":{"rendered":"Foodservice Equipment Trends from the 2026 National Restaurant Association Show: A Conversation with Robin Ashton\u202f"},"content":{"rendered":"

At the 2026 National Restaurant Association Show, Parts Town sat down with\u202flongtime foodservice equipment industry expert,\u202fRobin\u202fAshton,\u202fto\u202fget his take on the\u202fbiggest trends shaping the foodservice equipment and supplies industry. Ashton pointed to stronger-than-expected activity from chain and institutional buyers, more process-specific automation,\u202fincreasing\u202fbeverage\u202finnovation\u202fand\u202fgreater use\u202fof fast cooking technologies.\u202fAI embedded equipment controls,\u202fand\u202fongoing refrigerant changes\u202falong with\u202foperators\u202fcontinued focus on serviceability and\u202freliability\u202fwere\u202falso prevalent trends.\u202f<\/span>\u00a0<\/span><\/p>\n

At a Glance:\u202f<\/span><\/b>The top foodservice equipment trends from the 2026 National Restaurant Association Show included stronger equipment and supplies activity, process-specific automation, AI embedded in equipment controls, beverage innovation, fast cooking technologies,\u202frefrigerant\u202fchanges\u202fand continued operator focus on serviceability and reliability.\u202f<\/span>\u00a0<\/span><\/p>\n

Top\u202fTrends at the 2026 National Restaurant Association Show<\/span><\/b>\u202f<\/span>\u00a0<\/span><\/h2>\n

1. Equipment and Supplies Activity Is Stronger Than Expected<\/span><\/b>\u202f<\/span><\/h3>\n

The most obvious trend Ashton saw was that the show was busier than many equipment and supplies companies had expected.\u202f<\/span>\u00a0<\/span><\/p>\n

As he spoke with exhibitors and asked how business was going, many said they were surprised by the strong turnout of chain operators and institutional buyers at the show.\u202fThis points to\u202fongoing\u202foperator investment in foodservice equipment and supplies, even in a market where purchasing decisions\u202ftend to be pragmatic and\u202fperformance-based.\u202f<\/span>\u00a0<\/span><\/p>\n

For manufacturers, suppliers and parts providers, this activity suggests that chain and institutional operators are\u202fprioritizing\u202fequipment and supplies investments.\u202f<\/span>\u00a0<\/span><\/p>\n

2. Automation Is Becoming More Specific and Process-Focused<\/span><\/b>\u202f<\/span><\/h3>\n

Automation was another major theme at the show, but Ashton described it as targeted rather than broad.\u202f<\/span>\u00a0<\/span><\/p>\n

He saw automation being built into specific products and processes, not general-purpose\u202frobots\u202for blanket automation.\u00a0These solutions are meant to cut out manual processes that still exist in foodservice operations.\u202f<\/span>\u00a0<\/span><\/p>\n

In foodservice equipment, automation may appear through electronic controls, AI-enabled\u202ffunctionality\u202for equipment features that simplify a specific step in the operator\u2019s workflow. The key trend is not automation for its own sake. It is automation that helps operators complete defined tasks more consistently,\u202fefficiently\u202for easily.\u202f<\/span><\/p>\n

3. AI Is\u202fEmbedded in Equipment Controls<\/span><\/b>\u202f<\/span><\/h3>\n

On the equipment side of the show, Ashton said\u202fAI is being integrated into equipment controls and product functions.\u202f\u202f<\/span>\u00a0<\/span><\/p>\n

For foodservice operators, this means AI may increasingly be experienced through equipment performance,\u202fcontrols\u202fand usability rather than through separate AI tools.\u202f<\/span>\u00a0<\/span><\/p>\n

4.\u202fWhy Are Beverages a Major Focus\u202fArea\u202ffor Foodservice Operators?<\/span><\/b>\u202f<\/span>\u00a0<\/span><\/h3>\n

Ashton also pointed to beverages as one of the most active areas of innovation at the show.\u202f<\/span>\u00a0<\/span><\/p>\n

He saw strong emphasis on beverage equipment and supplies, ranging from\u202fhigh-tech\u202fdispensing equipment to products that support beverage preparation and movement. This includes equipment for carbonated and non-carbonated beverages, dirty\u202fsodas\u202fand syrup handling.\u202f<\/span>\u00a0<\/span><\/p>\n

Beverages\u202fprovide high margins and\u202frelatively low\u202ffood costs. As a result, beverage programs are becoming\u202fan important area\u202fof menu innovation and operational investment.\u202f<\/span>\u00a0<\/span><\/p>\n

That momentum was also\u202fapparent\u202fon the show floor, with products designed to help operators innovate beverage processes and support new beverage offerings.\u202f<\/span>\u00a0<\/span><\/p>\n

5.\u202fFast Cooking Technologies Continue to Gain Acceptance<\/span><\/b>\u202f<\/span>\u00a0<\/span><\/h3>\n

On the\u202ffood\u202fpreparation\u202fside, Ashton\u202fobserved\u202fcontinued adoption\u202fof fast cooking technologies.\u202f<\/span>\u00a0<\/span><\/p>\n

This includes a\u202fwide\u202frange of\u202fdifferent equipment types, from platen griddles to speed ovens, combi ovens and other cooking technologies designed to help operators prepare food quickly and consistently.\u202f<\/span>\u00a0<\/span><\/p>\n

The trend is gradual, not\u202fsudden, but it\u202fremains\u202fimportant. Operators\u202fare looking for\u202fcooking equipment that can\u202fdeliver\u202fspeed,\u202fquality\u202fand operational consistency.\u202f<\/span>\u00a0<\/span><\/p>\n

6.\u202fRefrigeration Innovation Is Still Focused on Refrigerants<\/span><\/b>\u202f<\/span>\u00a0<\/span><\/h3>\n

Refrigeration was another area where Ashton saw continued\u202fadaptation.\u202f<\/span>\u00a0<\/span><\/p>\n

Manufacturers are still responding to changes involving refrigerants and new types of refrigerants. This ongoing shift affects how refrigeration equipment is designed,\u202fbuilt\u202fand supported.\u202f<\/span>\u00a0<\/span><\/p>\n

For operators, refrigeration\u202fremains\u202fa critical equipment category because performance, refrigerant changes and long-term service needs\u202fare crucial.\u202f<\/span>\u00a0<\/span><\/p>\n

7.\u202fWhat Are Operators Most Concerned About? Serviceability and Reliability<\/span><\/b>\u202f<\/span>\u00a0<\/span><\/h3>\n

When asked, Ashton said the main operator concerns in the industry were serviceability and reliability.\u202f<\/span>\u00a0<\/span><\/p>\n

Even as foodservice equipment becomes more high-tech, operators want equipment that is easier to service, more accessible to technicians and more plug-and-play. Manufacturers are trying to make equipment more accessible and repairable, so that service technicians can diagnose and fix problems faster.\u202f<\/span>\u00a0<\/span><\/p>\n

This is especially important as more advanced equipment becomes part of the installed base for longer periods of time. Operators need confidence that their equipment can be\u202fmaintained,\u202frepaired\u202fand kept running.\u202f<\/span>\u00a0<\/span><\/p>\n

For Parts Town and the broader service ecosystem, this\u202fhighlighted\u202fthe importance of having the right\u202fOEM\u202fparts available when service technicians\u202fneed them. The goal is simple: when equipment needs\u202fto be\u202fserviced, the technician should be able to fix it\u202ffast.\u202f<\/span>\u00a0<\/span><\/p>\n

What These Trends Mean for Foodservice Operators<\/span><\/b>\u202f<\/span>\u00a0<\/span><\/h2>\n

The 2026 National Restaurant Association Show\u202fshowcased\u202fa foodservice industry\u202fpushing ahead\u202fwith practical innovation.\u202f<\/span>\u00a0<\/span><\/p>\n

Operators are investing in equipment and supplies. Automation is becoming more targeted. AI is being built into controls and equipment functionality. Beverage innovation is accelerating. Fast cooking technologies are becoming more accepted. Refrigeration manufacturers are adapting to new refrigerant requirements. And through all of this, serviceability and reliability remain core priorities.\u202f<\/span>\u00a0<\/span><\/p>\n

The message to operators\u202fis clear: innovation matters most when it\u202fenhances\u202freal operational\u202fresults.\u202fEquipment must help operators simplify defined processes, reduce manual work where\u202fpossible\u202fand remain serviceable over time.\u202f<\/span>\u00a0<\/span><\/p>\n

Key Takeaways<\/span><\/b>\u202f<\/span>\u00a0<\/span><\/h2>\n

Here are the top\u202frestaurant equipment and supplies trends from the 2026 National Restaurant Association Show:\u202f<\/span>\u00a0<\/span><\/p>\n