The National Restaurant Association Show returned to Chicago in May 2026, and Power Knot was proud to be part of one of the foodservice industry’s most anticipated events of the year. Walking the floor of McCormick Place, it was clear that the industry is evolving rapidly, with innovation driving conversations around automation, sustainability, and shifting consumer preferences. Here is what stood out.
Automation Is Reshaping the Kitchen
One of the most talked-about themes at this year’s show was the growing role of automation in food production. From robotic systems for making rice balls and sushi to fully automated prep equipment for high-volume kitchens, manufacturers are meeting operators where they are, reducing labor dependency without compromising consistency or quality.
The Evolving Beverage Landscape: Non-Alcoholic, Functional, and Cannabis-Infused Drinks Take Center Stage
The beverage segment at the 2026 NRA Show sent a clear message: the definition of a drink menu is being rewritten. Non-alcoholic options, functional beverages, and THC-infused drinks commanded significant floor space and conversation, reflecting a consumer base that is more health-conscious, more curious, and more open-minded than any previous generation of restaurant guests.
THC-infused beverages were among the most talked-about categories at the show. As cannabis legalization continues to expand across the United States, foodservice operators are paying close attention to how these products can be responsibly and profitably integrated into their beverage programs. From ready-to-serve canned formats to craft cocktail-style presentations, the category is maturing quickly and attracting serious interest from operators who see an early-mover advantage in markets where regulations permit.
Alongside THC beverages, the broader non-alcoholic and functional drink movement continued to gain momentum. Sophisticated mocktails, adaptogen-infused drinks, and premium zero-proof spirits were well represented, catering to guests who are moderating their alcohol consumption without wanting to sacrifice the experience of a thoughtfully crafted beverage. For operators, the opportunity is clear: a robust and creative non-alcoholic program is no longer optional. It is a competitive expectation.
Ghost Ice, made using directional freezing trays, fits naturally into this elevated beverage moment. Crystal-clear ice has become a hallmark of premium drink presentation, and as operators invest in upgrading their beverage programs across the board, the quality of every element, including the ice, reflects on the overall guest experience.
Food Waste Digesters: A Known Solution, Elevated by Power Knot
Something notable has shifted in how the foodservice industry talks about food waste digesters. A few years ago, introducing the concept required starting from scratch. Today, that conversation is different. Operators, facility managers, and procurement teams walking past our booth were already familiar with the technology. Biodigesters, machines that turn food waste into water with the help of microorganisms, have entered the mainstream conversation around sustainability and operational efficiency, and that awareness is only growing.
What continues to stop people in their tracks, however, is Power Knot’s execution of that technology. Attendees who engage with the LFC biodigester consistently remark on the level of engineering and thoughtfulness that goes into the design. The build quality, the attention to detail, the intuitive operation, and the reliability of our systems stand apart from what else is available in the market. Familiarity with the category is one thing. Seeing what a truly well-constructed biodigester looks like is another experience entirely.
For Power Knot, this is an encouraging sign. An informed customer is a better customer, and when operators already understand the value of diverting food waste from landfill, the conversation moves quickly from “what is this” to “how soon can we get one.”
Power Knot’s SBH lug cart Drew Strong Attention
For Power Knot, one of the highlights of the show was the enthusiastic response to our SBH lug cart. The interest we received was significant, and it is easy to understand why.
Most lug carts available on the market today are constructed from aluminum, a material that presents real challenges in commercial kitchen environments. Aluminum is prone to corrosion, difficult to sanitize to the standards required by foodservice operations, and simply does not hold up to the demands of daily commercial use over the long term.
The Power Knot SBH lug cart is built from stainless steel, the material of choice in professional kitchens for a reason. Stainless steel is hygienic, durable, corrosion-resistant, and compliant with the rigorous sanitation standards that today’s foodservice operations require. Attendees at the NRA Show recognized the difference immediately, and we fielded a strong number of inquiries from operators and distributors interested in learning more.
Looking Ahead
The 2026 National Restaurant Association Show reinforced what Power Knot has always believed: the foodservice industry rewards those who build for the long term. Whether it is investing in automation that pays dividends over years of operation, responding to evolving consumer preferences, or choosing equipment that is built to last in demanding environments, the decisions operators make today shape their success for years to come.
Power Knot remains committed to designing and manufacturing solutions that meet the real-world needs of commercial kitchens. We are grateful for the conversations, connections, and interest we experienced at this year’s show, and we look forward to continuing those conversations in the months ahead.
To learn more about the Power Knot SBH lug cart or any of our food waste and wastewater solutions, contact us today.