From Innovation to Scale: What FSTEC 2025 Revealed About Foodservice’s Next Chapter
At FSTEC 2025, one takeaway stood out: the next chapter of foodservice won’t be defined by technology alone. It’ll hinge on how well leaders put it to work.
In sessions and side conversations, operators and tech partners kept circling the same question: How Do We Build Smarter, More Connected, More Human Restaurant Experiences In An AI World? The takeaway wasn’t abstract. Digital transformation isn’t some future concept. It’s already reshaping how every brand competes and serves its guests.
Restaurants are re-evaluating every aspect of their tech-stack, from connected kitchens that can track the distance a customer is away from the QSR for order pick up to how customers place their orders, operators must strategically analyze, test and implement the right technology to improve efficiency, improve guest experience and reduce costs.
For multi-location brands, this shift isn’t about experimenting with the trendiest tools It’s about identifying where their processes need to improve, sourcing the right hardware and software so that reliable systems can be built and scaled. Here are the trends we saw shaping the conversation at FSTEC.
AI and Automation
The conversation around AI automation has evolved from automated robotic systems flipping burgers in the kitchen to understanding where and when to deploy AI technologies so that operational challenges, such as reducing food waste and optimizing labor schedules, are solved and both the workforce and customer are happy.
Our perspective: While no longer just an option, the deployment of AI driven technologies still requires careful care and consideration. Restaurants that treat AI as infrastructure will build solid systems that are capable of scaling, improving operational efficiency, and enabling the QSR to deliver on-brand customer experiences.
The Human–Technology Balance in Order Taking
One session that sparked a lot of discussion was the role of AI in order taking. Chatbots, drive-thru AI, and voice recognition systems are moving quickly into the mainstream, and not all of the end results have been positive. This sparked a great deal of discussion amongst food service leaders who are trying to find a balance between automation, order accuracy and human touch.
Our perspective: Technology should never strip away the human side of foodservice and there needs to be some type of human oversight in case of technology malfunction. The best models will be the ones that blend efficiency with connection. For example, letting AI handle repetitive or transactional steps while staff focus on creating memorable guest experiences. Another option is to add self-order kiosks as an option, perhaps even having a designated staff member to check-in on the stations. No matter what technology is deployed, balancing it with the human touch will be a brand-centric decision to find the right mix of cost cutting, data leveraging while strengthening brand loyalty.
Connected Kitchens Are Becoming Non-Negotiable
Another big theme: the rise of connected kitchen technology. From smart sensors to integrated kitchen display systems, operators are looking for ways to connect back-of-house operations with front-of-house and digital channels.
Our perspective: A connected kitchen doesn’t just improve speed and accuracy. It reduces waste, enhances food safety, and gives operators real-time visibility across locations. As digital ordering grows, that back-of-house integration is critical for inventory management, consistency, and scalability.
Closing Thoughts
FSTEC 2025 underscored what we see every day with our clients: technology in foodservice is no longer optional, but the way it’s applied will determine whether it becomes an asset or a burden. AI, automation, and connected kitchens are powerful tools- but only when deployed with strategy, scalability, and the guest experience in mind.
That’s where IW Technologies comes in. For 50 years our team has helped multi-location restaurant brands work through the unique challenges of the hospitality space to successfully roll out solutions that scale across hundreds of stores. With over 18,000 pallet positions, our facilities are designed to manage depot services for brands with thousands of locations, while our on-site break/fix team is available nationwide to keep food flowing from the kitchen to the customer.
FSTEC 2025 reinforced what the industry has been feeling for a while: technology isn’t the differentiator…scaling it is. From new deployments to day-to-day maintenance, IW Technologies helps operators turn innovation into dependable infrastructure that keeps pace with change. Because in foodservice, progress only matters if it works everywhere.
Let’s connect and build what’s next in foodservice.
