FSTEC 2026 is officially in the rearview mirror, and after two packed days in Dallas, one thing is clear: operators aren’t looking for more technology. They’re looking for ways to get more out of the technology they already have.
Between conversations on the show floor, executive roundtables, customer meetings, booth demos, and more than a few impromptu discussions after hours, the same themes kept surfacing.
From Growth to Operational Performance
The industry’s focus has shifted from growth at all costs to operational performance.
That was a major topic during PAR’s main stage session lead by PAR’s Joe Yetter, and featuring leaders Chakri Somisetti from Burger King, and Chris Padilla of Dine Brands. These two brands have continued to outperform in a challenging operating environment. While many restaurant operators are navigating slowing traffic, margin pressure, and cautious consumer spending, these organizations have found ways to keep growing by focusing on the fundamentals. Better execution. Stronger operational consistency. Smarter use of loyalty and customer data. One theme stood out throughout the discussion: some of the biggest opportunities aren’t found in opening the next store, they’re found in helping every location perform more like your best one. The brands creating separation today are closing the gap between top- and bottom-performing stores while building stronger, more relevant guest relationships along the way.
The conversation continued throughout the event.
Inflation, labor pressures, and margin challenges are still very real, but the operators we spoke with weren’t looking for shortcuts. The focus was on creating value for guests while maintaining the operational discipline needed to protect profitability. Technology is expected to support that goal, not distract from it.
AI: Grounded in Reality
Unsurprisingly, AI remained one of the hottest topics at the show. But the discussion has evolved. The question is no longer whether restaurants should adopt AI. It’s whether the recommendations are grounded in the realities of restaurant operations.
Operators want to understand why a recommendation was made. They want transparency. They want context. The tools earning attention are the ones that can connect information across the business and help teams act with confidence.
That message came through loud and clear during our Hot Takes session lead by Josh Schoonmaker, our VP of Product, Restaurants. It quickly became one of the busiest breakout sessions at the event. The room filled up fast — attendees were lined up outside the door to join the conversation. The energy in the room was a great reminder that operators are hungry for practical conversations about what’s working today and what’s coming next.
What PAR Showcased
For PAR, FSTEC was also an opportunity to showcase what we’ve been building.
Attendees got hands-on looks at Guest360, PAR Intelligence, previews of PAR Handheld, and an early look at our reimagined in-store experience. More importantly, they gave us feedback, challenged our thinking, and shared their priorities for the year ahead.
The conversations reinforced what we’re hearing across the industry: restaurants want technology that helps them better understand their guests, operate more efficiently, and make smarter decisions faster.
And if the crowds at our booth were any indication, those conversations are only getting started.
Thanks to everyone who stopped by, joined a session, shared feedback, or spent time with our team. We left Dallas energized, encouraged, and even more excited about where the industry is headed.
See you next year, FSTEC!
