As hotel operators face ongoing labor pressures, rising costs and increasingly complex foodservice demands, kitchen performance has become a critical focus. At The Hospitality Show 2026, UNOX will showcase how automation, multifunctional equipment and standardized processes can help hotels streamline operations while maintaining guest experience standards.
Eloria Ware, director of marketing and inside sales at UNOX, discusses the challenges hoteliers are navigating today, the evolving role of kitchen technology and why performance-driven solutions will shape the future of hotel foodservice.
What’s the most important product, service, or solution you’re showcasing at The Hospitality Show, and what problem does it solve for hotel operators?
At The Hospitality Show, our focus will be on how kitchen technology can help hotel operators create more efficient, flexible foodservice operations. Hotels have unique demands because one kitchen may support breakfast, banquets, room service, bars and other outlets throughout the day, often with fluctuating demand and staffing.
UNOX solutions are designed to help simplify that complexity by consolidating cooking processes, improving consistency and giving culinary teams greater flexibility in how and when they produce food. Ultimately, it’s about helping hotels get more performance from their kitchens without sacrificing the quality of the guest experience.
What hospitality challenge are your customers discussing most right now, and how is your company helping address it?
Labor continues to be a major conversation, but it’s part of a much larger operational challenge. Hotels need to maintain quality and consistency while managing labor costs, limited kitchen space and increasingly complex foodservice demands.
Our focus is on helping operators simplify execution rather than simply adding more equipment. Automation, multifunctional technology and standardized cooking processes can reduce repetitive tasks and make consistent execution easier across different employees, shifts and even properties.
The goal isn’t to replace culinary expertise. It’s to give teams tools that allow them to spend more time on the work that actually requires that expertise.
Why was it important for your company to exhibit at The Hospitality Show this year, and what are you hoping to accomplish?
Hospitality is an important market for UNOX because hotels are being challenged to rethink how their kitchens operate, and we want to be part of that conversation.
For us, the show isn’t simply about displaying equipment. It’s an opportunity to meet operators, better understand the challenges they’re experiencing across their properties and have conversations about what the next generation of high-performing hotel kitchens could look like.
Ultimately, we’re there to build relationships and introduce more hospitality leaders to UNOX and our approach to kitchen performance.
What trends or changes in the hospitality industry are you most excited about as we head into 2027?
I think we’re going to see the conversation around kitchen technology become much more focused on performance rather than individual features.
Operators are asking bigger questions: Can we produce more from a smaller footprint? Can we maintain the same standards across multiple properties? Can technology make training easier? Can we create more flexibility around production? Can we better understand how our kitchens and equipment are actually performing?
That shift is exciting because it moves the conversation beyond what an individual piece of equipment can do. It’s about how technology, people and processes work together to create a better-performing kitchen—and ultimately a better guest experience.