As restaurants head into 2026, the industry is navigating a familiar tension — rising costs on one side and increasingly selective diners on the other. Guests are still eager to dine out, but they’re more value-conscious, more digitally savvy, and quicker to reward restaurants that get the experience right.
These restaurant trends of 2026 point to a year where success depends on strategic decision-making and a renewed focus on fundamentals.
Industry data reinforces this shift. According to the National Restaurant Association’s 2026 Culinary Forecast, comfort and affordability are shaping what diners want most, pushing operators to balance craveable food with real value.
At the same time, OpenTable’s 2026 Dining Trends Report suggests Americans will continue dining out frequently — nearly 10 times per month on average — but with growing expectations around experience, convenience, and relevance.
Against this backdrop, restaurant operators are being forced to make more decisive decisions about everything from menus and marketing to technology and payments.
To understand what’s coming next, we asked Back of House leaders and consultants to share their restaurant predictions for 2026, drawing from what they’re seeing across operations, technology, and marketing.
Their predictions point to a year defined not by flashy trends, but by intention, smarter systems, and a renewed focus on what truly drives profitability and guest loyalty.
Across every conversation, improving restaurant profitability emerged as a main theme. It is no longer about cutting corners, but rather simplifying operations, using data more effectively, and making smarter technology choices.
Nick Florek, Head of Back of House, sees 2026 as a year where operators must balance guest expectations with financial reality.
“In 2026, restaurant success will hinge on responding to sharper shifts in customer demand while managing increasing profit pressure,” Nick explains. “Diners are expecting more flexibility, more transparency, and more value than ever before, and they’re quick to reward operators who can deliver it consistently.”
Winning restaurants will simplify where they can — menus, workflows, systems — while doubling down on what matters most to guests.
“The restaurants that win this year will be the ones who simplify their menus, invest in guest-facing convenience, and use technology to deliver a great guest experience while controlling costs,” Nick says. “But don’t forget that it all starts with good food. That is a must!”
After years of rapid tech adoption, many operators have learned that the wrong technology can be worse than none at all.
Marylise Trépanier, Back of House consultant, sees operators becoming far more deliberate about the tools they bring into their businesses.
“Operators are becoming much more intentional about how they choose technology,” Marylise says. “Many have learned the hard way that the wrong tech doesn’t just fail — it creates more work for already stretched teams.”
Instead of chasing features, operators are prioritizing clarity and support.
“I’m seeing this in a few ways,” Marylise says. She sees a shift toward:
AI isn’t new, but the ways restaurants use it are changing fast. Spencer Michiel, Back of House consultant, believes 2026 will be the year data finally becomes practical for independent operators.
“The rise of AI has made it far easier for independent restaurants to turn large volumes of data into practical, actionable insights,” Spencer says. “With costs continuing to rise, the focus must shift from simply cutting overhead to actively improving restaurant profitability.”
That starts with asking better questions.
“You need to identify menu items that generate the most profit versus simply saving money — those are not the same thing,” Spencer explains. “How can technology remove staff from repetitive, low-value tasks so they can focus on delivering great hospitality?”
Marylise adds that cleaner data will be essential. “Operators now understand that without good data, AI can’t drive meaningful change, and they’re starting to act on that.”
On the technology provider side, Spencer predicts continued consolidation, especially among POS platforms.
“From a restaurant technology perspective, 2026 will also bring increased merger and acquisition activity,” he says. “POS providers, in particular, will continue acquiring or partnering with AI-driven solutions as they race to strengthen their platforms and compete for market share.”
For operators, this means vendor decisions matter more than ever. Flexibility is key — you don’t want to be locked in a rigid system.
In marketing, Hilary Young, Head of Marketing, sees a clear shift away from overly polished content.
“There has been a continuing shift away from looking perfect on social media and instead embracing authenticity,” Hilary explains. “A lot of consumers are craving more human interaction and seeking out more community spaces.”
In 2026, restaurants that show real personality — staff, stories, behind-the-scenes moments — will stand out.
Hilary also warns that the influencer landscape is changing.
“I think restaurant influencers have reached a peak over the past year, and restaurant operators will have to be more discerning about how they interact with and engage food influencers.”
Her advice?
“Make sure you have a detailed process and procedure for working with food influencers so there’s transparency around expectations on both sides.”
With Gen Z and value-conscious diners feeling economic pressure, Hilary expects pushback on third-party delivery fees.
“A lot of consumers are no longer willing to pay hefty fees for third-party delivery,” she says. “Restaurants that provide online ordering directly through their websites will prove to be real winners in the coming year.”
But this comes with a catch.
“It will also require restaurant operators to become more savvy about their digital marketing strategy and ensure they have a fully optimized website for search,” she says.
Marylise agrees that digital presence is no longer optional. “Discovery happens online first, whether through social media, Google, or reviews. Over 90 percent of diners check a restaurant online before visiting.”
Dan Durkin, Back of House Consultant, has noticed a “quiet trend” gaining traction.
“More operators are either offering a discount to customers paying cash or a surcharge for customers paying with credit cards,” Dan says.
With inflation still squeezing food and labor costs, owners are exploring every lever available.
“The number of places using this tactic is growing and will only continue to do so,” he explains. “It will also be interesting to see if more owners try to negotiate lower rates with their POS providers or payment processors.”
Across operations, technology, marketing, and payments, one theme stands out — strategic focus.
The restaurants that thrive in 2026 won’t chase every trend. They’ll make smarter decisions, backed by data, aligned with their guests, and grounded in operational reality.
And as Nick points out, while technology and data will shape how restaurants operate in 2026, none of it matters if the fundamentals aren’t right. Great food remains the foundation — everything else is there to support it.
The challenges and opportunities ahead are clear, but how each restaurant responds will look different.
Back of House works directly with you to evaluate systems, simplify operations, and build strategies that support long-term profitability.
If you’re looking to pressure-test your technology, data, or operational approach for 2026, our consultants are here to help.