In December, we asked experts to weigh in on what will be trending next year for One for the Road:
What will be trending in F&B in 2026?
Adam Romo, CEO, Eatzi’s Market & Bakery
In 2026, we’ll see a continued shift toward bold, globally inspired flavors that feel approachable but elevated. Diners are becoming more adventurous exploring Mediterranean, Asian, and Latin influences, but they still expect every dish to be balanced, intentional, and high-quality. At Eatzi’s, we see guests gravitating toward bright, layered flavors, fresh herbs, and ingredients that bring both vibrancy and comfort to the plate. The focus isn’t on reinvention for the sake of novelty. It’s about refinement and creating food that feels both exciting and timeless.
Guests are increasingly looking for elevated meals that fit seamlessly into their schedules. Food that’s fresh, flavorful, and chef-crafted, but ready when they are. The demand for high-quality, ready-to-eat meals continues to grow as people balance busier lives with higher expectations for what “convenient” should taste like. At Eatzi’s, we’re built around that very idea — giving consumers access to restaurant-quality meals for the taking, made fresh daily.
The operators who thrive will be those who execute consistency and flexibility in equal measure. Consistency in quality, service, and brand experience and flexibility in how they adapt to shifting labor dynamics, technology, and consumer behavior. Investing in training, cross-functional teams, and tech that enhances, not replaces, hospitality will be key. At Eatzi’s, our focus for 2026 is honoring 30 years of tradition while continuing to innovate without losing what makes the brand timeless.
Tatiana Rosana, Regional Director of Culinary, Independent Collection Hotels & Resorts
2026 will be about intentionality; food and drinks are going to be all about purpose and experience. People will want their food and beverages to reflect their values, support their health, and fit into their busy lives without compromising enjoyment. Plant-based ingredients will continue to rise in popularity, but they won’t just be substitutes for meat or dairy. Instead, they’ll be celebrated for their own flavors and nutritional benefits. Drinks will evolve alongside this trend, with functional teas, probiotic tonics, and adaptogen-infused beverages moving from specialty shelves into everyday routines. Convenience will remain critical, but it won’t come at the cost of quality or taste. Diners will expect restaurants to feel personal and thoughtful, menus to offer clear guidance on dietary preferences, allergens, and wellness goals, and staff to be trained to help guests navigate these choices with confidence. Technology will enhance the experience without replacing human connection: think intuitive ordering, smart recommendations, and curated tasting experiences that feel both seamless and special. Restaurants that can combine creativity, global flavors, and an understanding of personal needs will stand out. Flavor will continue to be a playground for experimentation. Expect bold, unexpected combinations of sweet, spicy, tangy, and savory, along with a deeper embrace of global cuisines. African, Asian, and Latin influences will grow from niche inspiration into mainstream appeal, offering diners a sense of adventure while still delivering comfort and familiarity.
Walker Strangis, Owner of Walker Wine Company
Tariffs have thrown a wrench in every aspect of the wine business. Even before the tariffs there was a general, pervasive slowdown in sales, the exact cause of which no one has been able to identify (NA, RTD, THC, politics, the list of possibilities is seemingly endless but happening all at once). There are simply a great many headwinds, especially as we’re closing out the year. My feeling is that 2026 will be the year of unintended adjustments.
One adjustment we’ll see in 2026 takes a page from the auction world. If tariffs are making it painful to get current releases out of Europe (or any releases), I think we’ll see a long overdue shift towards drinking wines with a bit of age on them. Which is precisely what we should be doing. It’s what the wine makers would want us to do if they didn’t always have to sell the current vintage to make room for the next. There is a robust secondary market already in existence here in the US that trades in well cellared, high-quality wines of solid provenance. There are terrible storage conditions and cellars all over the world, but if you find brokers you trust, there’s plenty of access to wines that are actually ready to drink. And there is a LOT of it in the US. It would be brilliant to see restaurant lists showcase those bottles instead of current releases. I’ve never owned, nor worked in a restaurant, but I can tell you from the amount of wholesale business I do, there is an audience for back-vintages.
Aditya Kaul, F&B Director, Waldorf Astoria Beverly Hills
What I believe will shape F&B in 2026: The proliferation of AI across restaurant systems and operations, from the kitchen to the front-of-house to back-office.
As operators tighten margins and labor becomes more constrained, smart businesses will lean heavily into AI-driven tools for:
- More accurate demand forecasting, helping predict menu needs and ingredient order quantities (reducing waste, limiting spoilage)
- Dynamic inventory management tied to real-time sales data
- Staff scheduling optimization, matching labor with projected traffic, reducing over- or understaffing
- Automated reservation and guest-management agents, enabling smoother bookings, wait-lists, and even personalized guest offers
- Online review monitoring and response tools — helping manage reputation and feedback at scale
- Suggestive-selling engines that prompt servers (or kiosks or POS prompts) to upsell pairings or seasonal items based on guest history or menu trends
To me, this isn’t just about operational efficiency, it’s a structural shift in how restaurants will run. Just as the industry once embraced the “craft-cocktail renaissance” or reimagined what a hotel F&B program could be, 2026 is shaping up to be the year when AI becomes a silent but essential member of every kitchen and bar staff.
Restaurants that adopt these tools thoughtfully, balancing tech with hospitality, not replacing people but empowering them — will be the ones that can deliver consistent quality, control costs, and scale while still delivering that human touch.
Hailey Knight, Beverage Director, Félix Cocktails et Cuisine & La Cave, Charleston, SC
Reinvention always comes in waves, and right now the biggest opportunities I see are in spirit-forward classics that can be softened, clarified, or modernized without losing their structure, such as the Sidecar and French 75. For the Sidecar, cognac is making a comeback again thanks to elevated dessert programs, nostalgia, and winter-feeling cocktails year-round. I would expect to see clarified Sidecars and cognac/brandy sours with lighter citrus and saline. For the French 75, I could see incorporating kitchen-built syrup or cordials such as Yuzu 75. Also adding celery leaf, basil, or thyme. Strawberry hull or peach pit syrup could also add to the zero-waste trend. Can’t forget hibiscus or sumac-infused honey. This keeps the drink familiar but adds a signature flavor. The zero-proof and low-ABV cocktails are really evolving and a lot of the trends that are bubbling now are looking to grow next year. Consumers are increasingly caring about clean cocktails with botanical extracts, plant-based infusions, and natural ingredients front and center. Bartenders are finding creative use for fruit peels, herbs, and by-products.
Another trend will be mocktail sophistication. Simple yet high-quality ingredients and fewer components will make the mocktail more like a real cocktail. Presentation is evolving; bars are treating mocktails like "real" cocktails with premium glassware with better garnishes. Adults want what looks to be a real cocktail, not a kid's drink.
I am seeing, and expect to see in the new year, more bitters, aperitif-style profiles, tea infusions, bitter citrus, and botanical complexity. Guests are seeking a dining experience that feels purposeful, connected, and worth leaving the house for, whether that’s a memorable tasting menu or a casual spot that nails consistency and hospitality.
Tina Schuttenberg, Co-Owner, Always Awkward Hospitality (Beautiful South and Kwei Fei), Charleston, SC
Our bread & butter is in elevating classics using quality ingredients and creating plant-based options, and we are feeling those will both continue to be trends into 2026. We work closely with Low Country Fungi, which keeps us constantly inspired to use mushrooms in new ways. We're also focused on offering a broader range of smaller dishes (Dim Sum) to fill the table with handmade, unique options. We're noticing medicinal / herbal flavors added in moderation to cocktails. Mastiha is a prime example. Family-style is still going strong across all price points. We did some deep digging into cocktails in both NY and Hong Kong and found amaros and sherry taking center stage. To me, that means we're ready to see fresh takes on Black Manhattan and Adonis, Old Fashioneds using these lower-abv options. We're seeing a decrease in smaller group reservations, and a big increase in large groups planning well in advance of their event. They're looking for events and specials, allowing us to stretch our creative muscles.
Kristen Hall, Chef/Owner of La Fête, Birmingham, AL
My 2026 key words are warmth, cozy, nostalgia, company. In 2026, I believe nostalgia will play into guest preferences as they make choices on where to dine. Smaller, cozy spaces that offer refined, yet familiar dishes, will continue to be in demand. I believe guests will continue to choose restaurants and bars with welcoming hospitality and cozy menus as more focus will be on enjoying the company of friends and family around a table and not just consuming experiences with food. My hope is that restaurants will continue to focus on sustainability efforts and reduce their carbon footprint through glass recycling, composting and choose local farms over commodity products.
Julien Pierlas, F&B Director, The William Vale
In 2026, guests will seek experiences that feel elevated yet effortless—a trend reflected in the rise of micro-luxury in F&B. At Little Fino, our Teeny-Tinis embody this: tiny cocktails that let guests explore the menu, encourage spontaneity, and showcase bartenders’ precision and creativity. For operators, they’re an effective way to maintain quality, reduce waste, and control costs without compromising presentation. At Westlight, cocktails are crafted with care—some components take days to prepare—but designed to be served in seconds, optimizing service and the guest experience in a high-volume setting.
The trend goes beyond size. Guests want intentional drinking: lower-ABV options, chef-driven flavor profiles, and presentations that feel bespoke. Tiny cocktails are perfect for savoring, sharing, and moving through a space, aligning with multi-moment dining.
Ultimately, 2026 is about smarter, more experiential hospitality: menus that invite exploration, drinks that deliver high impact in small formats, and programs that prioritize craft, sustainability, and storytelling.
Wenceslao Zavala, Executive Chef, Omni San Diego Hotel at The Ballpark
In 2026, we’ll continue to see the health-conscious food trend gaining momentum. Guests are increasingly focused on mindful wellness, and that translates into menus featuring powerhouse proteins from both animal and plant-based sources. Gut health is another priority, so dishes rich in probiotics will play a big role. There’s also a growing emphasis on mind-body balance, which means incorporating mindful sweetness from natural sources like real cane sugar and agave. People are more aware than ever that longevity starts with what you put on your plate. We see this constantly in our restaurants and banquet events, and we’re committed to keeping that trend alive in our offerings for guests. From a dining style perspective, quiet luxury is key: high-quality, traditional, well-crafted food. We’re embracing simplicity amplified, with honest, whole-food-based dishes that feature earthy profiles and fermented flavors for that extra umami. Authenticity is also a major trend: dishes are becoming less globally generic and more rooted in the culture and history of where they originated.
Brittany McCarthy, National Beverage Manager, Paradies Lagardère’s
I anticipate hyper-local partnerships playing a larger role in national beverage programs. Travelers want a sense of place, and collaborations with regional wineries, breweries and distilleries can deliver it authentically. I also predict rising interest in functional, lighter cocktails (think clarified citrus, botanicals and clean mixers) as guests prioritize “better-for-you” choices. Smaller-format tasting experiences will also grow, including half-pours, mini flights and snack-pairing boards designed for quick exploration between gates.
LP O’Brien, Global Director of Drinks, F1 Arcade
Not everyone wants a drink that reminds them of alcohol. Guests are looking for beverages that reflect culture, comfort, and creativity: agua frescas, horchata, café-inspired builds, aguas de jamaica, and house-made sodas with unexpected flavors. These will sit alongside spirit-free cocktails and also broaden the entry point for guests who don’t want to spend $15+ to feel included. The opportunity here is delivering drinks that are intentional, delicious, and rooted in real beverage traditions, not just NA versions of classics. Bars that treat NA programs as their own category, not an afterthought, will win.
On the cocktail side, theatricality and entertainment will continue to rise, but with more purpose and better execution. Guests want experiences, but they don’t want gimmicks. High-impact moments that are well prepared, cost-efficient, and consistent will be the sweet spot.
Chris Piro, Chef and Owner of Again. and The Again. Foundation
In 2026, I think we are going to see the value-based guest take over. People are not chasing luxury the way they used to. They are not impressed by caviar for the sake of caviar or dishes that feel expensive but empty. They want food that feels honest and worth the money. Because of that, a lot of fine dining tasting menu restaurants are going to have to adjust. I can see more places offering smaller, tighter tasting menus at lunch and dinner, where the focus is on technique and seasonal ingredients rather than on how many courses you can stack on a table.
For a la carte restaurants, this shift will look a little different. I believe we are going to see more competitive appetizer pricing and more shared plates that have a tapas style feel. Entrees will sit in that twenty seven to thirty eight dollar range, which feels fair for guests without forcing the kitchen to lower its standards. This kind of menu also pushes operators to think harder about cross utilization and to build dishes that share ingredients in a smart way. When you do that well, you end up with smaller menus, cleaner execution, and food that is genuinely fresher. In the end it is a move away from spectacle and a move toward craft, and I think the operators who embrace that will have a strong year.
Alex Jump, Award-Winning Bartender, Co-Owner and Director of Operations at Peach Crease Club, and Co-Founder of Focus on Health
Fermentation is very popular right now, for great reason. I think we will continue to see people utilizing fermentation techniques on both food and drink menus because it is a great way to use products on menus when they are no longer in season. Fermented products add an additional layer of complexity and depth of flavor for cocktails as well.
Additionally, I advise leaning into curating intentional flavor combinations that utilize as many fresh or locally sourced ingredients as possible. As we continue to see how tariffs impact the spirits industry, I imagine it will become more and more challenging to utilize spirits and liqueurs from across the world.
Jake Sulek, VIP Experience and Education Manager, Lofted Spirits (Bardstown Bourbon Company and Green River Whiskey)
I think a big trend in bars and restaurants next year will be programs that lean into specialization. A bartender working in 2015 could act as a single source of truth—as a cocktail historian, spirits specialist, sommelier, and beer expert. The explosion of new spirits brands and types means many categories are now beyond the reach of the generalist. The modern beverage program needs to specialize to stand out in a crowded market.
In 2026, I think we will see more programs specializing in specific spirit types and styles. Modern bars can stand out, for example, by specializing in “wheated” bourbon or regional craft whiskeys. Similarly, we will see cocktail menus continue to slim down, focusing more and more on specific spirits and ingredients.
Noah Pettus, Executive Chef, Hotel Willa/juliette
More than a fleeting trend, I anticipate a strong and lasting emphasis on a ‘regenerative’ mindset across the food and beverage industry. I think this will take shape in a couple of ways. First, we’ll see an increase in regenerative food sourcing, including moving beyond simple ‘organic’ or ‘local’ labels to focus on suppliers who follow the regenerative agriculture model, a holistic farming approach that works with nature and actively improves the land, water, and soil. Second, I expect regenerative hospitality to extend this philosophy more broadly through community integration, preserving local culture, and fostering the local economy. I believe this strategy will create more authentic and transformative experiences for guests.
Natasha Sofia, Global Advocacy Director, Mijenta Tequila
- Savory & Culinary Revival
- We’re moving into a renewed exploration of savory and gastronomic techniques — a return to the era we saw so strongly from 2013–2017. Fat-washing, fermentations, clarified preparations, salt and acid as structure, and ingredients borrowed from the kitchen are coming back, but this time with maturity. It’s less about novelty and more about intention, balance, and flavor architecture.
- Martini Revival
- The martini renaissance is continuing to grow, and it’s becoming more sophisticated. Instead of “dirty vs. dry,” we’re seeing house programs, bespoke vermouth blends, different olive varietals, saline percentages, brine techniques, ultra-cold extractions, and service rituals that respect the guest’s palate. The martini has become the canvas for restraint, nuance, and precision.
- Return to Classics
- There’s a clear movement back to fundamentals — not nostalgia, but calibration. Teams are grounding themselves in classic builds and then offering true variations rooted in technique. You’ll see clarified Negronis, disciplined Daiquiri riffs, and agave-led interpretations of Old Fashioneds and Manhattans that highlight the spirit rather than mask it. It’s a shift toward clarity of purpose, not maximalism.
Jonathan Adler, Beverage Director, Shinji’s
I believe that one of the biggest trends is maximalism in cocktails and theatrics. People don't want just a drink, they want an experience as well as something they can capture for their social media. We focus on unique glassware and an experiential cocktail program, especially with our tableside cocktail service.
I also think that we will continue to see a trend of people valuing detailed service touches over anything else whether it's pushing out and pulling in guests chairs, staff learning their names and preferences, and having more things personalized throughout the experience.
Chris Mallon, Owner, Tennessee Whiskey Workshop
In 2026, the defining trend won’t be a flavor profile or a viral menu item. It will be a measurable shift toward workforce sustainability as a core business strategy. Operators are recognizing that retention and training, alongside emotional well-being, have a direct impact on consistency and revenue directly impacting guest satisfaction. We’ll see tighter menus that reduce labor strain, bar programs designed around operational efficiency rather than spectacle, and more intentional integration of alcohol-free offerings as the sober-curious movement expands. Guests are seeking authentic hospitality over theatrics, and they reward businesses that create environments where staff are supported rather than depleted. The bars and restaurants that grow next year won’t be the trend-chasers. They’ll be the ones investing in the culture of
communication and professional development. These are the fundamentals that create stability in an increasingly volatile market. In short: the real trend is building businesses where hospitality workers can actually thrive.
Sara O’Connor, Beverage Operations Manager for Specialty Brands, Cameron Mitchell Restaurants
As guests continue to embrace moderation with alcohol consumption for a healthier lifestyle, we predict an even higher increase in the non-alcoholic market than in 2025. We foresee increased sales and requests from our guests for more classic cocktails made with high-quality non-alcoholic spirits such as Seedlip, Lyre's, Ritual, and other spirit alternatives. We are also forecasting a spike in beverages that go beyond just tasting delicious, but that have actual health benefits. Beverages that will improve hydration, energy, digestion, and mental clarity. Ready to drink canned beverages that are infused with adaptogens, prebiotic and probiotic sodas, artisanal offerings made with Matcha and Green Tea, Mushroom coffees, and more - just to name a few.
We expect an increase in demand for cocktail and wine offerings that are lower calorie, lower ABV, or "light". Guests who order an alcoholic beverage will opt for a wine or cocktail that contains less sugar and calories than traditional offerings. Having a fresh, made-from-scratch, all-natural bar program and cocktails made with additive-free spirits will be crucial to the success of beverage sales at bars and restaurants in 2026. We also believe unique experiences will shine in 2026, including steps of service like interactive tableside components and spritz and mini-martini flights that will allow guests to try and taste a wider range of flavor profiles.
Ricardo Miron, Chef de Cuisine, Toro by Chef Richard Sandoval
As we look ahead to 2026, global flavors are becoming brighter and cleaner, with citrus, chiles and aromatics leading the charge. Ingredients like yuzu, calamansi and kaffir lime are moving into the mainstream, bringing fresh acidity to seafood, lighter proteins and cocktail programs, while Latin chiles such as guajillo, pasilla mixe and chiltepin are being embraced for depth and aroma rather than heat alone. Infused butters and modern dairy, such as herb, citrus and chile blends or subtle miso and black garlic emulsions, are elevating proteins and vegetables without overcomplicating preparation. Fresh aromatics like lemongrass, kaffir lime leaf and epazote add a lift, aligning with the growing focus on digestive-friendly ingredients, lighter sauces and refined marinades. Together, these trends reflect a shift toward protein-driven, globally inspired dishes that balance flavor, texture and aroma, creating multisensory dining experiences that feel approachable.
Tim Selcov, CEO, Triple T Hospitality Group (Tommy’s Tavern + Tap and Tio Taco + Tequila Bar)
Occasion Stacking: One Visit with Multiple Reasons to Stay
Restaurants are no longer being designed for a single meal or moment. Instead, they’re being built for flow. Guests want the flexibility to move from dinner to drinks, from happy hour to shareable bites for a group dinner or from a casual meal into a social evening without changing venues. In 2026, the strongest concepts will be those that encourage guests to layer experiences and make one stop feel like several.
Social Hour: WFR - Work from Restaurant
As remote and hybrid work continue to shape daily routines, restaurants are increasingly becoming extensions of the workday. Guests are looking for comfortable and fun spaces where they can use the wifi and take a meeting, answer emails, and then transition into socializing with friends and family (or solo!) after the day is done. We’re seeing the restaurant bridging the gap between the office and home environment.
Kitchen to Glass Mixology
The line between the kitchen and the bar is continuing to blur. Chefs and bartenders are collaborating more closely than ever, using culinary techniques and housemade ingredients to elevate cocktails. The kitchen-to-glass approach allows beverage programs to feel more intentional, creative, and connected to the overall dining experience. For example: our VP of Beverage and our Executive Chef collaborated on an over the top Pizza Bloody Mary. They felt the brunch menu should offer an experience that merges our best selling culinary and beverage offerings, across the board (pizza and an iconic beverage!)
Dining Rooms Double as Hubs for Important Charitable Causes
Restaurants are reclaiming their role as “leaders” of important community causes. In 2026, dining rooms will increasingly serve as gathering spaces not just for meals, but for meaningful causes (from local fundraisers to national partnerships with beloved foundations). Guests want to support brands that give back in ways that feel authentic, accessible, and woven into the dining experience. They also want to know that the ownership is very charitable, themselves!
Restaurant “Merch” Continues to Take Over
Restaurant merchandise is becoming a very powerful extension of hospitality (similar to what we saw with hotels last year!). From hats and sweatshirts to glassware, kids pajamas and tote bags, guests want tangible ways to take their favorite dining experiences home with them. In 2026, merch isn’t just branding...it’s about building a community and maintaining loyalty.
The Rise of the “Third” Type of Beverage: Low ABV
Guests are rethinking how they drink and not whether they drink. Low ABV beverages are emerging as a middle ground between traditional cocktails and non-alcoholic options, allowing guests to pace themselves while staying social. In 2026, this “third” beverage category will continue to grow as people look to extend their evenings without sacrificing flavor or experience.
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