Over the past few years, Asian foodservice in North America has seen rapid growth. Yet as we enter 2026, the nature of the challenges has shifted.

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What keeps foodservice leaders up at night today is no longer simply “what kind of restaurant to open”. Instead, they are grappling with whether they should open their next location, when to pursue expansion, if franchising is a viable path to market, how an Asian brand can gain genuine traction in the U.S., and how to recalibrate their business model amid fluctuating labor, rent, food‑ingredient and customer‑acquisition costs.

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That is why for this year’s TOA Los Angeles, we are bringing together decision‑makers from across every segment of the industry under one roof.

Attendees will include CEOs of publicly‑traded foodservice companies, founders of home‑grown regional North‑American chains, publicly‑listed Asian hospitality groups expanding into the U.S., major U.S. supply‑chain enterprises, foodservice‑tech firms, franchisees, investors and frontline operators.

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This event is not about delivering one‑size‑fits‑all answers. It is for leaders at different business stages to share the real‑world choices they have made.

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过去几年，北美亚洲餐饮经历了快速增长。但进入 2026 年，问题已经开始变化。

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今天真正困扰餐饮老板的，不再只是“开什么店”，而是下一家店还该不该开、什么时候应该扩张、加盟是不是更好的进入方式、一个亚洲品牌如何真正进入美国市场，以及当人工、房租、食材和获客成本都在变化时，一家店究竟应该如何重新计算自己的模型。

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所以今年 TOA Los Angeles，我们希望把这个行业不同位置的一把手放到同一个现场。

这里有上市餐饮公司的 CEO，有北美本地成长起来的区域连锁创始人，有正在进入美国市场的亚洲上市餐饮集团，有美国大型供应链企业，也有餐饮科技公司、加盟商、投资人与一线经营者。

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不是来讲同一个答案，而是让处在不同阶段的人，把自己真正做过的选择讲出来。