NAFEM 2025 in Atlanta was packed with big ideas, big tech, and plenty of familiar faces. This year’s themes were impossible to miss: AI-driven intelligence, automation solving labor and waste challenges, and mobile-inspired design changing how kitchen equipment looks, feels, and operates. But beyond the tech, the show was a reminder that foodservice is still all about relationships. Running into old friends, grabbing last-minute dinners, and catching up with industry partners made the whole experience even better.

Unox Keeps Bringing the Heat

Unox never disappoints, and this year was no different. From the moment we arrived, Gene Doerr and Michael Kelly made us feel right at home, inviting us into a live demo where their chefs cooked up a small but insanely good meal while walking us through the CHEFTOP X.

This oven is built to make life easier for operators. Adaptive.Cooking™ adjusts time and temperature automatically, ensuring every batch comes out just right. ClimaLux™ manages humidity, keeping food at the perfect texture and flavor. And the built-in self-cleaning system? A huge labor-saver. With kitchens getting squeezed on staffing and consistency more critical than ever, this kind of smart cooking takes a lot of the stress off the back of house.

Automation That's Taking Labor & Waste Off the Table

Labor shortages aren’t going anywhere, and sustainability is only getting more important. Manufacturers are stepping up with smarter machines that reduce the need for highly skilled labor while cutting down on waste.

• Middleby’s PizzaBot™ is an automated pizza-making system that takes care of everything—from stretching the dough to placing toppings and baking. No inconsistency, no wasted ingredients, just efficiency at scale.

• TUCS Cook-Chill Systems is helping large-scale food prep stay fresh longer with sous vide tanks and automated bagging. It’s an easy way to improve quality control and reduce unnecessary waste.

• Flexeserve Hub is taking hot-holding to another level, keeping food fresh for longer without drying it out. This gives kitchens more flexibility while reducing food waste and last-minute scrambles to get food out the door.

• Champion’s latest dishwashers are tackling water and energy efficiency, helping operators cut costs without sacrificing performance. With water conservation becoming a bigger priority in commercial kitchens, these kinds of upgrades aren’t just nice to have—they’re essential.

Halton's Ventilated Ceilings: Why the U.S. Needs More of Them

One of the most interesting innovations at NAFEM was Halton’s ventilated ceiling system—something that’s common in high-end European and Asian kitchens but still rare in the U.S. Instead of relying on bulky overhead hoods that pull air from a single spot, these systems create even airflow across the entire kitchen, making the environment cleaner, quieter, and more energy-efficient.

Most U.S. kitchens stick with traditional hoods because they’re what everyone knows. But Halton’s Jet Extraction System (JES) is proving that there’s a better way. By automatically adjusting ventilation based on cooking activity, it improves air quality, reduces energy consumption, and makes the kitchen a more comfortable place to work.

The upfront cost might be higher, but the long-term savings and improvements to working conditions make a strong case for rethinking ventilation in the U.S. With energy costs rising and staff retention more important than ever, investing in a system that keeps the kitchen running efficiently and comfortably should be on more operators’ radar.

Mobile Tech is Changing the Game in Kitchen Equipment

• Kitchen equipment is starting to look and feel a lot more like the tech we use every day. Touchscreens, voice control, and remote monitoring are all making their way into foodservice, and it’s making life easier for operators.

• Touchscreen controls are simplifying training and making equipment more intuitive to use.

• Voice commands are helping kitchens operate hands-free, improving efficiency and safety.

• Remote monitoring lets operators adjust settings and track performance straight from their phones, keeping them connected to their kitchens no matter where they are.