Restaurant Trends for 2026
Hospitality reenters the innovation cycle. This past year marked my 10th covering restaurants. It was a year that resurfaced an early memory. My first interview came with the founder of a growing restaurant group who took a beat to answer the phone in-between building tables for a store he was readying to open. Even after multiple locations and capital raises, he was still, literally, chopping wood. I realized then you needed a certain mindset to endure the grind of restaurants and navigate perpetual challenges, from costs to customer feedback. Any space where your guest, every day, can tell you how you’re doing isn’t going to be for the faint of heart. (his company ended up going bankrupt, but that’s another story). Yet, it’s also addicting. That ability to intimately affect your success and recap it constantly is unlike anything else. And hospitality enters your veins. Even from the sidelines, as I am, I get that. What I will say as well, as it relates to 2025, is it became clear a decade ago this was a sector of cycles. There is always some crisis at hand. When I got to QSR and FSR, it was the post-recession, zero-sum game of an overleveraged landscape. Then, of course, we slid into COVID, and, after, whatever you want to call the fallout (anything but “new normal.”) The more recent challenge has been an exercise in inflation management followed by a consumer whose finances were stretched to a limit and “value” became blurry, especially in QSR. And now, operators are grappling with sinking consumer counts, a guest trimming visits, and an overall perception battle that’s redefined the rules of engagement when it comes to delivering experience. Prices—labor, commodities, etc.—are still rising while QSRs are pushing (or trying to repair)—the ceiling. So, if you can’t take price any longer, how can you manage margins? What’s the cost of hiring and retention for a high-churn industry as generations shift? And where does AI and tech factor into all of this? (more on that here). Let’s begin to unpack what’s on the mind of restaurant leaders as the calendar prepares to turn over once more. In plain terms, it’s a lot. But would you expect anything else? As you’ll see, I asked experts in this story the same three questions and then we did some rapid fire at the end. Here were their answers, and more to come before the year is over. As we look toward 2026, the clearest shift we’re seeing is that guests are dining out more selectively and placing an even greater emphasis on value—without wanting to compromise on quality or portion size. With food costs continuing to rise, consumers are scrutinizing where they spend their dollars, and brands that deliver strong value will earn their loyalty…
How Restaurants Can Win Market Share in 2026
Expect to see more conservative pricing and prioritizing unit-level economics over net unit growth. By this point in the year, most restaurant industry folks have conceded that 2025 didn’t quite go the way it was expected to go coming into the year. “We were all fired up in January. Everything’s changed,” Bank of America managing director and head of the restaurant group Cristin O’Hara said during a recent interview. “That buoyance we had in January quickly tailed off because of uncertainty.” Uncertainty, she added, is the obvious “word of the year” winner, driven by a confluence of factors from tariffs to interest rates, layoffs to consumer sentiment, and, of course, lingering inflation. “We thought there would be momentum and that just hasn’t happened. Uncertainty does not breed growth or feelings of confidence,” O’Hara said. What’s more is that some metrics, like consumer sentiment, have even gotten worse. Bank of America data, for instance, shows that one out of four consumers are now living paycheck-to-paycheck. “That’s not a good set of circumstances for QSR, or really anyone in a discretionary (spending) environment,” she said. “When people are living paycheck-to-paycheck, they have to make some hard decisions.” As more consumers become more selective, the restaurant industry is shifting into an intensifying market share game, she added. The winners are further separating themselves from the rest of the pack and O’Hara doesn’t expect this trend to change anytime soon. Of course, moving into that “winners’” bracket is easier said than done, but it’s not impossible. The current value environment began proliferating in earnest in the middle of 2024 and has continued to intensify and evolve. Still, traffic remains pressured. That’s because the definition of “value” has evolved to include much more than price, and brands that don’t evolve with it will be left behind. “Price is just the denominator now,” Revenue Management Solutions chief executive officer John Oakes said during a recent interview. “It’s about everything else you get on top. The big focus now is on understanding what other things we can do to make sure we’re providing great value without just hitting price. Going into next year, there will be more needed conversations about taking less price than inflation.” Oakes added that Chili’s is a perfect example here: “There’s not nearly as much of a gap between casual dining and QSR right now. At Chili’s, you’re getting what you’re paying for, including an entire experience”…
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Diners Flocking to Happy Hour, Ordering Appetizers and Skimping on Entrees
As affordability hits US restaurants nationwide. Wallet-conscious diners are heading to happy hour for dinner and ordering appetizers instead of entrees as increasing anxiety about affordability slams restaurants nationwide, The Post has learned. Last month, Ryan Gerding, a marketing executive in Kansas City, Missouri, showed up early for dinner with his wife at Martin City Brewery, a local watering hole. They shared meatball sliders, pretzel bites, and chicken wings along with a 2-for-1 beer coupon and a cocktail. The total bill was $51.31 versus the $75 they have typically spent on dinner, Gerding told The Post. “It’s a fun thing that we are able to do more of because we are taking advantage of the lower prices during happy hour and because apps don’t cost as much as entrees,” Gerding told The Post. Appetizer sales across the US this year surged 20% through August – blowing past typical growth in the low-to-mid-single digits, according to Buyers Edge Platform, which tracks food purchasing by chain restaurants. Sales of entrees were flat versus past growth averaging around 3%. “At first we thought the 20% was a mistake, because historically we have never seen that kind of a hike in an industry that grows moderately,” said Jim Pazzanese, executive vice president of global strategic procurement for Buyers Edge. The firm’s platform – whose clients include Red Robin, Fatburger, Johnny Rockets, Hurricane Grill & Wings and Ponderosa Steakhouse – tracks more than $74 billion in annual food service spending at 200,000 restaurant locations. Entree sales are falling as meat prices have soared this year, according to Buyers Edge. Meanwhile, demand has soared for mozzarella sticks, pickle chips, egg rolls, cheese curds, jalapeno poppers, and cheese bites. In August, Applebee’s Grill + Bar launched a $15 appetizer called Ultimate Trio with a national TV campaign at the start of the NFL season. Customers can pick three items from a list that includes Boneless Wings, Chicken Wonton Tacos, Brew Pub Pretzels, and Waffle Fries. “We have purposefully introduced products that are appetizers and can be eaten as an entree,” said Ed Doherty, CEO of Doherty Enterprises, which operates more than 100 Applebee’s franchises. “Right now it’s critical to have prices on your menu for the guest who needs the value meal…
How to Choose a Restaurant When You’re Traveling
Don’t waste another meal at a tourist-trap restaurant. Everyone has different priorities when it comes to traveling: Some people just want to relax. Others want to spend a few hours in a museum or fill up their suitcase in the shopping district. And some of us care most about eating, and eating well. Out of all of those options, figuring out where to dine can feel like a tougher task: There’s only one Prado Museum, but there are countless tapas spots across Madrid. The first step is to breathe — it’s impossible to visit every amazing restaurant, cafe, or bar a city has to offer in a dozen visits, let alone one. Instead, focus on what’s important to you. The food writer and recipe developer Carla Lalli Music once planned an entire vacation around the pursuit of great croissants. Anthony Bourdain would head straight to the central market of an unfamiliar city, calling it the best place to “get a sense of what a culture loves most dear” — and no doubt endearing himself to a vendor and gathering some choice recommendations. I like to spend my first afternoon on the ground scrolling through the “Following” tab of a chic coffee shop’s social media account. As it turns out, cool coffee shops tend to follow cool restaurants and bars. Here are more tips from well-traveled food writers on how to track down great dining options, whether you’re the type to make reservations months in advance or play things a little more fast and loose. Ask the locals. While its easy to make a snap judgment on a restaurant based on Google or Tripadvisor reviews, locals know the dining scene best — especially the beloved haunts where the service is great, the drinks are cold and a table is easy to come by. Regan Stephens, a writer based in Philadelphia and a co-founder of the travel guide site Saltete, researches local experts before she hits the airport. She recommends restaurant critics, cookbook authors, or food tour guides. “I’m seeking out the people on the ground who’ve lived in the destination and know it better than anyone else,” Ms. Stephens said. She follows them wherever they write: their social media accounts, local publications, even Substack newsletters…
How Restaurants Can Use an Integrated Approach to Get Booked – Not Overlooked
Technology and marketing tool integrations can help make a restaurant more visible. In today’s hospitality landscape, technology plays a critical role in driving guest demand and operational efficiency leading to more meaningful guest experiences and ultimately, profitability. Resy and Tock, the hospitality technology platforms we lead, were both founded a decade ago with similar goals: to serve as the technological backbone of restaurant businesses, enabling operators to focus on what they do best—creating human connections. While known for reservations, today Resy and Tock are scaling two powerful forces to help restaurants get booked and not overlooked: integration and intelligence. More integration across systems like POS, loyalty, and customer relationship management (CRM) gives operators a more complete view of the guest journey. Second, the rise of AI is transforming passive tools into active decision-makers, capable of predicting no-shows, recommending seating configurations, optimizing pricing, and identifying the best moments to launch new experiences. Looking ahead, the future of hospitality will be shaped by technology that is more connected, more intelligent, and more responsive to each business’ unique needs and identity. Many outstanding restaurants, bars, and wineries are often overlooked and struggling with low traffic while others see high demand. Those facing low demand may be impacted by factors such as limited marketing budgets or expertise, increased local competition, or broader macroeconomic challenges like inflation, staffing shortages, and reduced guest traffic due to the high cost of living. Operators don’t just need hype: they need tools that surface their offerings, build relationships with guests, and drive repeat business. Reservation systems provide intelligence that hospitality teams can act on. Recently, American Express, and point-of-sale provider Toast announced a multi-year partnership that will integrate Resy, Tock, and Toast technologies across thousands of U.S. restaurants. Resy additionally announced integrations with two CRM platforms, Loyalist and Fishbowl. Over time, these collaborations will give restaurants greater visibility across visits to paint a fuller picture of their audience so they can personalize service, upsell more strategically, and unlock deeper guest insights like spend behavior. As competition intensifies, restaurants are seeing the value of tools that unify guest records. Linking smart CRM to unique identifiers like phone numbers helps streamline the deduplication process, resulting in cleaner, more accurate data. This enables operators to deliver consistent, personalized experiences that resonate whether a guest visits once or twenty times…
How America’s Top 100 Independents are Using People Power to Succeed
Top-grossing restaurants show how putting people first pays off. his year’s Top 100 Independent restaurants generated a collective $1.96 billion in total gross food and beverage sales for 2024, with this year’s No. 1 ranked restaurant, Mila, in Miami, garnering $51,115,747 in gross food and beverage sales. Despite rising costs and inflation, consumer restaurant spending rose steadily throughout 2024, and the National Restaurant Association now predicts an industry that will reach sales of $1.5 trillion and a labor force of 15.9 million by the end of 2025. Costs were up across the board for operators in 2024. Food, rent, utilities, labor, and tech costs rose, with full-service operators spending a median 36.5% of sales on salaries and benefits last year, according to the National Restaurant Association. Independent restaurants in the Washington, D.C., area have faced major labor challenges due to efforts to eliminate the tax tip credit, according to John McDonnell, president and CEO of Clyde’s Restaurant Group, operators of Old Ebbitt Grill, The Hamilton, Tower Oaks Lodge, Willow Creek Farm, and Clyde’s of Gallery Place. Rising pre-tip wages, combined with inflation from Covid and the added pressure of tariffs, have made it increasingly difficult to manage costs. “Buying and staffing and holding your standards without passing it all on to the consumer is the biggest challenge, not just for us, but probably for just about every restaurant,” McDonnell said. Even with these ongoing challenges, independent restaurants are finding ways to adapt and thrive, with many cities experiencing significant growth. As markets like New York, Los Angeles, Dallas, Houston, and Atlanta continue to expand, operators recognize that long-term success depends on building and maintaining their teams—a challenge and an opportunity. Turnover rates in restaurants are notoriously high, so investing in employees has become a strategic priority for many independent restaurants. Retaining reliable staff is essential for consistency and quality service, so operators are placing a greater emphasis on professional development, competitive compensation and fostering supportive work environments. At Taste of Texas in Houston, owner Nina Hendee fosters a culture of support and personal development for the restaurant’s 230 staff members who serve 8,000 guests per week. “We pay for gym memberships and financial training, offer education scholarships and have a dozen counselors on staff,” said Hendee. “When life is overwhelming for these kids, they’ve got someone to talk to. I just want them to leave our employment better than they walked in the door”…
Take the Dread Out of Year-End Financial Reporting
Why year-end reporting feels harder than it should. At many restaurants, December brings a familiar pressure: The final weeks spent buried in invoices, spreadsheets, and stacks of inventory counts, scrambling to close the books before year end. What should be a straightforward compliance task quickly snowballs into one giant financial distraction, pulling focus away from the real goal of running a successful restaurant. Every year, operators tell themselves, “Next year I’ll do it differently.” Yet when end-of-year reporting rolls around again, they find themselves repeating the same cycle — late nights, lost weekends, and a lingering sense that the business is being managed reactively rather than strategically. The end-of-year mad dash isn’t inevitable. Breaking the pattern means treating reporting not as an annual chore, but as part of a larger effort to strengthen financial health. By embedding good habits throughout the year, operators can shift their energy away from stressful, last-minute number-crunching and toward proactive, strategic decision-making that drives long-term success. Most importantly, it gives operators back the freedom to refocus on what they love every day: creating great food, supporting their team, and delivering exceptional hospitality. he truth is, EOY reporting probably isn’t any restaurant operator’s favorite part of their job. Much like filing taxes, it has to be done, but that doesn’t mean it has to be painful. What’s stressful isn’t the reporting itself, but the lack of preparation leading up to it. It’s the outcome of small decisions that slip through the cracks all year long — the misplaced invoice, a missed vendor credit, the menu item that never had its margins recalculated. They’re minor oversights, but by the time December arrives, they’ve compounded, and you’re cleaning up a year’s worth of loose ends. At best, these lapses are frustrating and time-consuming. At worst, they can mask underlying weaknesses in a restaurant’s financial foundation. With razor-thin margins that often hover in the single digits, restaurants don’t have room for error. Waiting until year-end to discover that food costs have crept up or portions have been inconsistent is like checking your kid’s grades at the end of the semester. By then, there’s no time to fix it. The restaurant industry has always been defined by tight margins and constant change. But when operators only engage with their numbers once a year, they lose the chance to course-correct in real time. That’s why turning year-end reporting into a continuous process — built on small but smart financial practices — is essential. Done right, reporting becomes less about compliance and more about clarity, giving operators confidence and control over their business all year long….
Did You Know?
Can You Create a Self-Cleaning Restaurant? Advanced cleaning and sanitation technologies are impacting the future of the food industry. Manual labor in restaurants is becoming easier as self-cleaning surfaces are increasingly commonplace. From door handles to prep surfaces, these innovations are touching every corner of the business, making operations more compliant and safe for visitors. The Benefits of Self-Cleaning Surfaces. Surveys have found that 73 percent of diners consider cleanliness to be one of the most important factors in their restaurant experience. Because it drives so many consumer decisions, it also influences the company’s reputation and the quality of word-of-mouth advertising…
Employee Tip
They met on Tinder when they were 19. Now, they’re married and run a cake business that brings in over $650,000 a year. When Kai Yang Chan and Jiayi Zhuo matched on Tinder at age 19, neither of them expected that it would lead to marriage. Six years later, not only have they tied the knot — they’re also business partners. “I downloaded Tinder because I was very bored in school, so I was just [swiping] through during class,” said Zhuo. “Both of us — we didn’t expect that we’d get together,” she said. “Personality wise, we are quite different,” she said, adding that while she is more introverted, her husband is the life of the party…
