By Ron Margulis T he 2025 National Restaurant Association (NRA) Show held May 17–20 at McCormick Place, delivered a sweeping look at the future of foodservice, with more than 2,200 exhibitors and tens of thousands of professionals exploring innovations that will shape the industry in the coming year. For Hispanic food retailers, several emerging trends and tech- nologies highlighted at the show are poised to have a significant impact on operations, menus and customer engagement. While bold flavors remain in demand, Key Trends from the 2025 National Restaurant Association Show 2025 is seeing a shift from simply “spicy” to more complex, layered heat profiles. Trending peppers—including aji chara- pita, goat horn and morita—are being used in creative ways, such as candied chilies, pepper jams and hot honeys. This evolution aligns with the vibrant, spicy traditions of many Hispanic cuisines and presents opportunities for retailers to introduce new products and menu items that resonate with adventurous consu- mers seeking authentic yet innovative experiences. Read more on page 64… 62 JULY / AUGUST 2025 ABASTO.COM