Every year, myself and my team publish a Trend Report for the restaurant and hospitality industries. As we move towards the end of 2025, it’s time to begin reporting on the coming trends for 2026.

As a precursor to our main report which will be published beginning of January 2026, Here are 20 restaurant and food-service trends that I expect to be especially influential heading into 2026 (in no strict order). These are based on current forecasting, consumer behavior shifts, and innovation signals across the global foodservice industry. Some may evolve or merge over time, but each reflects the direction we see dining moving in the year ahead.

By 2026, restaurants will increasingly lean on artificial intelligence and predictive analytics to design menus that feel “made for me.” Guests will see recommendations based on past orders, dietary restrictions, and even health goals, with AI suggesting portion sizes, sides, and substitutions automatically. Research shows that 71% of consumers expect some level of personalization in their dining experience, up from 54% in 2022. This isn’t just novelty, it drives loyalty, with personalized upsells increasing average check sizes by up to 15%. Operators who integrate AI into menu systems will both improve guest satisfaction and reduce food waste by predicting preferences more accurately. I have written extensively about AI in restaurants in my book, The Ultimate Guide to Restaurant Marketing.

The shift from “meat-free” to “plant-forward” is gaining momentum. Rather than eliminating meat, chefs will highlight vegetables, legumes, and fungi as stars, with proteins playing supporting roles. The plant-based food market is forecasted to grow 18% year-over-year through 2027, reflecting growing consumer interest in sustainable and health-conscious diets. This approach is less polarizing than strict vegan menus and appeals to flexitarians who now make up 42% of U.S. diners. Expect dishes like mushroom steaks, chickpea stews, and millet pilafs paired with small amounts of artisanal meats for balance and flavor depth.

Consumers are actively seeking foods that nourish beyond calories, with interest in immunity, gut health, mood, and cognitive support. Fermented foods, adaptogens, and mushroom-based tonics are moving from health stores to mainstream menus. By 2026, the functional food and beverage category is expected to surpass $530 billion globally, growing at 8% CAGR since 2022. Diners increasingly see meals as part of their wellness regimen, kombucha on draft, turmeric-infused sauces, and brain-boosting nootropic desserts will become menu highlights. Restaurants that align with “food as medicine” will tap into a wellness-minded audience who dine with intention

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Minimalism is out, maximalism is in. Chefs are layering contrasting flavors, sweet, sour, spicy, umami, and doubling down on texture with crispy, crunchy, and crackling elements. TikTok and Instagram are amplifying this movement: videos featuring “multi-texture bites” have surged by over 300% in views since 2023. Dishes like crispy chili-oil noodles topped with crackle peanuts and tangy lime crema create both an eating and a social media experience. Messy, imperfect plating adds to the fun and authenticity. Diners are seeking adventure on every plate, and maximalist design delivers.

Instead of generic “Asian fusion” or “Mediterranean menus,” restaurants will drill down into specific regions or even provinces. This hyper-local storytelling, like Yucatán-style cochinita pibil or Jeju Island seafood traditions, resonates with travelers and foodies alike. 78% of U.S. diners now say they are more interested in trying authentic regional dishes than in 2020, a response to both cultural curiosity and global travel trends. These menus celebrate origin stories, ingredient sourcing, and culinary heritage, turning dinner into a cultural exploration. Expect greater partnerships with regional suppliers and heritage growers.

Familiar flavors are being reimagined with a premium twist. Expect childhood classics like grilled cheese, mac & cheese, or shepherd’s pie elevated with artisanal cheeses, heritage meats, and global seasonings. Comfort food searches have grown by 40% on Google since 2020, proving nostalgia sells. In uncertain economic or cultural times, guests seek familiarity, but chefs keep it exciting by refining presentation and enhancing flavor profiles. A luxe mac and cheese with truffle oil or slow-braised beef stew with unexpected add-ons speaks to both heart and palate.

Delivery is not going anywhere, and menus are adapting accordingly. Restaurants will engineer dishes for optimal travel, sauces on the side, components that reheat well, and finishing kits that diners can assemble at home. By 2026, delivery and takeout are projected to account for nearly 40% of restaurant revenue, up from 27% in 2019. Expect more modular dishes designed for portability without sacrificing quality. DIY finishing kits, like ramen with broth separate or build-your-own taco sets, keep food fresh while engaging diners in the final steps of preparation.

The “cloud kitchen” revolution will keep growing, particularly in urban markets. Delivery-first brands require less overhead, flexible staffing, and allow operators to experiment with niche cuisines. Since 2022, the ghost kitchen industry has expanded by over 20% annually, now worth more than $70 billion globally. Operators can quickly pivot with multiple virtual brands from one kitchen, testing menus with minimal risk. In 2026, more legacy restaurants will launch sub-brands exclusively for online platforms, broadening reach and catering to delivery-native consumers

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Labor shortages and efficiency demands are accelerating adoption of automation. Robots flipping burgers, AI systems predicting inventory, and autonomous kiosks taking orders are becoming more common. The food automation market is projected to hit $35 billion by 2030, growing nearly 10% annually. For restaurants, automation reduces costs, ensures consistency, and frees staff for more guest-facing roles. Diners are also becoming comfortable with robotics, 70% of Gen Z consumers say they’re open to AI-driven dining experiences. Expect hybrid models where tech complements, not replaces, human hospitality.

By 2026, vague claims of “sustainable” won’t cut it, diners want proof. Restaurants will share sourcing details, carbon footprint data, and regenerative agriculture partnerships on menus and digital platforms. A 2024 survey found 66% of consumers will pay more for traceable, ethically sourced food, up from 49% in 2019. Expect QR codes linking to farm data, supplier profiles, and impact metrics. Restaurants that commit to measurable sustainability not only attract eco-conscious diners but also strengthen supply chain resilience in a world of climate uncertainty.

Lab-grown proteins are poised to enter mainstream menus as regulations loosen and costs drop. The cultivated meat sector has grown by over 400% in investment since 2020, with products like chicken, beef, and seafood nearing commercialization. By 2026, select restaurants will offer cell-based meat dishes as a novelty and sustainability statement. While consumer adoption will start with early adopters, offering these proteins signals innovation and aligns with growing demand for climate-conscious choices. Alternative proteins, such as mycelium or algae-based meats, will also expand, creating a dynamic “new protein” category.

Texture innovation is heating up. Freeze-dried fruits, dehydrated veggie crisps, and snack-like garnishes are making their way onto menus as toppings, sides, and even core components. The global dehydrated food market is projected to grow at 5.2% CAGR through 2028, reaching nearly $90 billion. These formats enhance shelf life, reduce waste, and deliver crave-worthy crunch. Chefs are using them in unexpected ways, freeze-dried strawberry dust on desserts, crispy kale flakes on pasta, or dehydrated chili oils that intensify heat and flavor.

Fusion is making a comeback, but this time with refinement. Rather than gimmicky combinations, chefs are crafting mashups with logic and flavor integrity, like birria ramen, croissant-tacos, or tiramisu pancakes. Social platforms drive demand for novelty: “food mashup” content has seen a 200% increase in engagement since 2022. When done smartly, hybrid dishes generate buzz without diluting authenticity. They allow creativity, storytelling, and new customer discovery. The key for 2026 will be balancing playfulness with coherence, ensuring the dish delights both Instagram feeds and taste buds.

The global craving for bold flavors continues to intensify. Chili oils, spicy honeys, and pepper-forward sauces are dominating both restaurant menus and retail shelves. Market data shows hot sauce consumption in the U.S. has grown by 9% annually since 2020, with younger diners leading adoption. The sweet-and-spicy trend, coined “swicy”, has seen massive traction, especially in chicken, pizza, and snack formats. Expect 2026 menus to spotlight chili-infused cocktails, mango-habanero glazes, and desserts spiked with chili-chocolate pairings. Diners are chasing both thrill and comfort in these bold, dynamic flavors.

Dining in 2026 will go beyond taste to engage sight, sound, and even digital immersion. Restaurants will experiment with augmented reality menus, interactive plating, and curated soundscapes to enhance the meal. Studies show multi-sensory dining can increase perceived meal value by 25%, making ambience a revenue driver as much as food. Expect themed dining rooms where projections, lighting, and music adapt to courses, or chefs livestreaming prep as part of the experience. Diners, especially Millennials and Gen Z, see meals as experiences worth sharing, not just food consumption.

Though still emerging, food printing is moving from labs into restaurants. By 2026, experimental venues will offer 3D-printed chocolate designs, pasta shapes, or edible garnishes created on demand. The 3D food printing market is projected to reach $7 billion by 2030, fueled by both novelty and functional applications like customized nutrition. While widespread adoption will be slow, early adopters in high-end or tech-forward dining will use printing as a showpiece. Diners will be drawn by the ability to co-create plates, blurring the line between guest and chef

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Culinary curiosity is pushing underutilized ingredients into the spotlight. Millet, teff, sorghum, and regional seeds are being rediscovered for their nutrition and cultural roots. Pistachio demand has risen by 16% globally since 2021, and ancient grains are forecasted to grow at 6.5% CAGR through 2028. Restaurants will feature these ingredients not just as side dishes but as main attractions. Expect millet risottos, pistachio pestos, and teff-based breads to appear on mainstream menus. These ingredients deliver sustainability, biodiversity, and storytelling in one bite.

Small plates and sharables are no longer just appetizers, they’re becoming the backbone of dining experiences. Research shows 52% of Millennials prefer multiple small plates over one large entrée, a trend amplified by social dining and tasting culture. Menus in 2026 will feature tapas-style concepts, grazing boards, and snack-format entrees designed for flexibility and sharing. This also encourages repeat orders, as diners explore multiple dishes in one sitting. Beyond economics, shareable menus create a sense of community and conversation around the table.

The future of menus is flexibility. Diners increasingly expect dishes to be adjustable for allergies, dietary needs, or portion size. Nearly 32 million Americans live with food allergies, and the rise of flexitarianism means menus must adapt. Restaurants are responding with scalable portions, easy swaps, and allergen-friendly structures clearly marked. Digital menus powered by AI will make adaptive choices seamless, with diners able to “toggle” dishes into vegan, gluten-free, or high-protein formats. Inclusivity in dining is no longer optional, it’s an expectation.

While some diners chase bold and maximalist trends, others crave understated refinement. The “quiet luxury” wave, already influencing fashion, is entering food. Expect menus where craftsmanship, sourcing, and technique shine subtly. A perfectly poached fish with a rare seasonal garnish or a minimalist plate showcasing artisanal bread and butter signals status without flash. Market data shows high-end dining spend has rebounded strongly, with fine dining sales up 15% since 2022. The new luxury is about restraint, precision, and quiet excellence that whispers quality rather than shouting it.

The restaurant and hospitality industry is entering 2026 with a blend of technology, wellness, sustainability, and creativity at its core. From hyper-personalized dining powered by AI to a renewed focus on comfort and authenticity, these 20 trends highlight the evolving ways in which consumers want to eat, connect, and experience food.While some innovations may remain niche and others will scale quickly, together they showcase an industry that is dynamic, adaptable, and deeply attuned to cultural shifts.For operators, the opportunity is clear: embrace experimentation, invest in sustainability, and focus on both guest experience and operational innovation. Those who align with these trends will not just keep pace with change, they will help shape the next era of dining.

Robert is a globally recognized restaurant consultant, design innovator, and trend forecaster. Based in Los Angeles and originally from Glasgow, Scotland, he launched his consulting career in 2002 with the founding of The Next Idea, a hospitality concept and design agency that has since evolved into The Next Idea Group. Under his leadership, the firm has overseen more than 800 restaurant and café openings, remodels, and brand launches across more than 24 countries. As a leading authority on food‑service concepts, franchising, architectural design, and emerging consumer behaviors, he also serves as Chairman of Heritage Restaurant Consultants and as a board advisor to the cutting‑edge AI‑powered experience platform Atmosfy.

A respected futurologist in hospitality, Robert produces annual trend forecasts that span robotics, AI, vegan and non-alcoholic beverages, and the shifting demise of traditional casual-dining brands, even predicting TGI Fridays’s struggles. In an exciting new publishing venture, he has launched a visionary trilogy of books debuting in Fall/Winter 2025. The first volume, Restaurant Marketing: The Ultimate Guide to Modern Restaurant Marketing, delivers a 250-plus-page playbook, combining AI, SEO, design psychology, loyalty programs, vendor directories, and real-world case studies, to help operators thrive in a tech-driven marketplace. Subsequent volumes will tackle restaurant design and the traveling restaurant consultant, offering both tactical guidance and behind‑the‑scenes stories drawn from his global career.

https://www.thenextideagroup.com

https://www.globaldesignconsultant.com

https://www.robertancill.com

https://www.Heritagerestaurantconsultants.com

https://www.linkedin.com/in/robertancill

Restaurant and Hospitality Design Trends: https://thenextideagroup.com/restaurant-and-hospitality-design-trends-in-2025/

Restaurant and Food Trends: https://heritagerestaurantconsultants.com/restaurants/top-food-and-restaurant-trends-in-2025/

Restaurant and Food Trends Podcast: https://www.globalrestaurantconsultant.com/restaurant-blog/dive-into-2025s-trend-report-to-uncover-the-next-big-shifts-in-the-food-and-restaurant-sectors/?utm_campaign=shareaholic&utm_medium=email_this&utm_source=email