A new year brings fresh shifts in hospitality. So, in 2026, which trends will rewrite menus, reshape operations, and reimagine marketing?
Hotel Management's Bar & Restaurant News asked industry insiders what they expect to dominate the conversation over the next 12 months. Their predictions point to bold flavors, global influences, innovative beverage programs, advancing tech, and continued pressure from rising costs.
Executive Chef Jacob Hammer of Husk Savannah, part of The Neighborhood Dining Group in Savannah, Ga., suggested owners and operators find a way to say “yes” to every guest’s needs and desires, as a way to broaden an establishment’s reach to different guest demographics in 2026. He said this will shape menus and food and beverage in the New Year, along with items that are approachable and comforting.
“Suddenly, fine dining restaurants have cheeseburgers and fried chicken on their dinner menus,” said Hammer. “Espresso martinis are on every menu next to the meticulously created cocktail list. This movement is fantastic for the guests, being able to find some comfort in any restaurant regardless of your palate. In 2026, I think that restaurants should and will find ways to offer things that are comforting, classical, and approachable, in an attempt to reach more people. By classical, I mean things like coq au vin, clams casino, Sazeracs, and Vespers. Offering familiar things like this is great, but I think restaurants will try to make these offerings focal points on their menus and perfect these items the best they can.”
For Chef Dung "Junior" Vo of Noko and Kase x Noko in Nashville, Tenn., affordability and approachability will shape menus in 2026.
“People are eating out less, so when they choose your restaurant, they want something familiar, comforting, and low risk,” said Vo. “They want to know what they are going to get and trust that you will deliver it every time. Focus on consistency. Make food that feels honest and comforting and make sure guests can rely on you for the same quality every visit.”
Justin Fields, corporate chef for PLAY Sporting Lounge, an interactive entertainment venue, which opens in Doral, Fla. in January 2026, believes consumers will be “stretching the dollar” in 2026, and that will shape menus over the next 12 months.
“People are seeking value without compromising a quality experience,” said Fields. “Attractive offerings paired with a touch of excitement—tableside action, adventurous flavors, ‘eatertainment’—can edge out a typical dining experience.”
Chef Kim Alter, owner of Nightbird, an elegant hot spot in San Francisco, Calif. agrees that people will be watching their money closely, so offerings and experiences need to be special to entice them to go out, especially for fine dining.
“I think an upcoming trend will be making each dinner more of an experience, whether that means more tableside interaction, themes, etc.,” noted Alter.
On the consumer front, it’s not just people being budget conscious. Carrie Gillespie, senior manager of field sales marketing at Monin, a global flavor solutions company, said today’s consumers are juggling work deadlines, and family responsibilities, and they’re navigating constant digital noise, making the average day feel like a pressure cooker.