• Home
    Home We Serve America's Restaurants Representing nearly 500,000 restaurant businesses, we advocate for restaurant and foodservice industry interests and provide tools and systems that help members of all sizes achieve success.
  • Foundation
    Foundation Building & Retaining Talent The NRAEF is focused on developing a stronger workforce and building the next generation of industry leaders through education, scholarships and community engagement.
  • Show
    Show May 18-21, 2019 As the international foodservice marketplace, the National Restaurant Association Show provides unparalleled opportunities for buyers and sellers to come together, conduct business and learn from each other.
  • ServSafe
    ServSafe Minimize Risk. Maximize Protection. For over 40 years, ServSafe® training programs have delivered the knowledge, leadership and protection that have earned the trust and confidence of business leaders everywhere.

National Restaurant Association - Restaurant Innovation Summit

Skip to navigation Skip to content

Events & Groups

Email Print

Restaurant Innovation Summit


225+ innovation-focused restaurant operators gather every year for the annual Restaurant Innovation Summit. Our sessions give an in-depth look at how restaurants are reinventing the hospitality experience for their guests.

Here's a look at why you should be at this year's most innovative event.

2017 RECAP

Celebrity chef Richard Blais kicked off our 2017 Restaurant Innovation Summit in Austin, Texas. The winner of Bravo's Top Chef All-Stars and a regular Food Network judge, shared his thoughts on trends in the restaurant industry. Blais told the crowd that smart technology could help restaurateurs save some of the money they spend on food and labor.

The download: RIS 2017 was held Oct. 25-27. The goal: to bring industry leaders together to talk about the newest technology available to restaurants, and show them how to work with technology, not against it.

The future of food: Curious about food innovations in the next decade? Sarah Smith, research director for IFTF, gave a rundown of emerging trends and ingredients. She explained how they could make our food systems and the global marketplace change.

Actionable analytics. Say what? Experts talked about how the industry is adapting to using big data sets that weren’t available previously. The information is being used to make better marketing, inventory, staffing and traffic growth decisions. “If you don’t collect your customer information now, you’re going to be too late and you'll have to shell out a bunch of money on new technology,” said James Park, CEO of the Garbanzo restaurant concept.

Click here to see the full 2017 agenda. 















▲ Back to Top

We're glad you're here!®

® 2012-2017 National Restaurant Association. All rights reserved.

2055 L St. NW, Suite 700, Washington, DC 20036
(202) 331-5900 | (800) 424-5156