From the Show Floor in Chicago: What the 2026 National Restaurant Association Show Revealed About the Future of the Industry

Our CBC team had the opportunity to attend the National Restaurant Association Show in Chicago earlier this month, and it was one of the more energizing industry events we’ve attended in recent memory. As Hamilton Parker’s national accounts division, CBC works alongside restaurant brands every day on the building materials side of growth — so walking a show of this scale, surrounded by the innovation shaping where the industry is heading, gives us valuable context we bring directly back to our customers and partners. From autonomous delivery to elevated beverage programs to the restroom accessories our own team works with daily, here’s what stood out.

Delivery Has Become Infrastructure

Five years ago, autonomous delivery was mostly a conversation piece. Today, it is a real part of how operators are planning for growth, and the NRA Show made that crystal clear. Drone delivery systems, robot carts navigating real-world environments, and deeply integrated platforms like Uber Eats and DoorDash were all on display. These were not concept demos or early-stage experiments. They were scalable, deployable solutions that operators are actively building their businesses around.

The shift from third-party delivery as a nice-to-have to delivery as a core channel is well underway, and the brands investing in that infrastructure now are the ones setting the pace. Packaging innovation was also a big part of that story. The variety of containers specifically engineered for off-premise dining was genuinely impressive. Solutions designed to protect temperature, preserve presentation, and hold up through transit showed just how seriously operators are treating the delivery experience end to end. When the food arrives right, the brand arrives right.

Beverages Are Leading the Next Growth Wave

Non-alcoholic and functional beverages owned the show floor energy this year. However, this wasn’t about alcohol, it was about everything else. Younger diners are drinking less, and as a result, brands across every segment are responding. For example, craft mocktails, adaptogen drinks, botanical sodas, customizable specialty teas, and elevated seltzers were everywhere. Moreover, these were positioned as destination menu items with real margin potential, not afterthoughts.

For our fast casual and fine dining clients, this is therefore a timely and actionable conversation. A strong non-alcoholic beverage program can differentiate the guest experience, widen your audience, and drive real revenue. In short, it is one of the clearest takeaways from Chicago.

Customization Is Reshaping the Guest Experience

One theme kept coming up no matter which part of the show floor we were on, and that was personalization. The build-your-own mentality has moved well beyond the menu.
We saw fully customizable dipping sauce stations, tea and soda programs where guests layer in their own syrups and botanicals, and seltzer bars with mix-in options that rival a full cocktail list in creativity. Guests want to participate in their experience, not just receive it. The brands creating those interactive moments are building real loyalty in the process.

For operators, this shift has direct implications for how spaces are designed and built. The flow of a beverage station, the accessibility of a condiment bar, the durability of surfaces guests interact with all matter more than ever. The physical environment and the guest experience are connected in ways that are hard to ignore.

A Category Close to Home: Restroom Accessories Done Right

One of the more personally relevant stops on the show floor was the Tork display, a vendor our CBC team works with and knows well. Their booth showcased a full lineup of hand towel dispensers and restroom accessories alongside a sustainability message that was hard to walk past. Refill products engineered to deliver significantly less carbon footprint without sacrificing performance are exactly the kind of innovation that resonates with operators who are managing brand standards across dozens or hundreds of locations.

It was a good reminder that restroom accessories are a real part of the guest experience. A well-specified and consistently maintained restroom reflects on the brand. For restaurant operators managing multi-location rollouts, having the right products specified correctly across every site is one of those details that makes a big difference. It is also exactly the kind of thing CBC helps simplify.

The Partnerships That Drive the Industry Forward

Beyond the trends and the technology, some of the best moments of the week came from the conversations themselves. Spending time face to face with vendor partners and customers from restaurant brands we are proud to support was a good reminder that as fast as this industry moves, relationships and trust are still what make things work. Events like the NRA Show are valuable for a lot of reasons, but that might be the most important one.