Cold-foam matcha lattes. Caviar bumps. And more protein than ever.
In 2025, Americans agonized over the cost of meat and imported products, while others spent hundreds of dollars on Wagyu and pricy tasting menus. We predicted that small plates would rule restaurant dining tables, classic cocktails would make a comeback, and themed parties would be popular.
This year, we asked chefs, bartenders, restaurant owners and operators, menu developers, and investors to forecast the changes they expect in 2026.
“Meeting consumer expectations is one of the biggest challenges bar and restaurant operators are facing,” said Brandy Rand, the vice president of hospitality at Questex, the producers of the Bar & Restaurant Expo. “The needs are often contradictory. People expect high-quality at good value, they crave comfort but demand new and exciting, they prioritize wellness but also want indulgence.”
Here are some educated guesses about where we’re headed in the food and restaurant world.
Caviar will enter its new era
From chicken nuggets to beef tartare, caviar bumps graced almost every sort of dish in 2025. Brandon Dorsky, the co-owner of Bagel Lords and Yeastie Boys Bagels, which operates food trucks in Los Angeles, said these bumps were “just the amuse-bouche of the caviar era.”
“Look out for latkes with caviar, fries and chips served with caviar dip, bagels with caviar, caviar bombs or dollops on anything you can think of,” said Dorsky.
Novelty items are a thing of the past
Novelty and viral food products are over, says Chris Coombs, the chef and co-owner of Bosse, the pickleball facility in Natick, Mass.
“Matcha had a moment in 2025, but I think we have reached peak matcha madness,” said Coombs.
And Dubai chocolate? “Nice moment… goodbye, and please take pistachio everything with you,” said Coombs, who said he wants to also leave hot honey and freeze-fried candy in 2025.
The move away from Instagram-driven spaces
In recent years, restaurants and cafes have tried to create “Instagrammable” spaces, like fancy bathrooms and photo-backdrop walls are decked with neon signs, quirky sayings, and fake greenery. There may be fewer of those in 2026.
“We’re moving away from the Instagram-driven spaces to restaurants that go beyond the buzzword of ‘chef-driven:’ they’re personal, authentic, experiences designed for connection,” said chef Johnny Curiel of Alma Fonda Fina, a Michelin-starred restaurant in Denver.
“If the dish only exists for a viral moment, it rarely stands the test of time,” said Richard Sandoval of Richard Sandoval Hospitality in New York.
Fiber is in
The use of GLP-1s are on the rise, and so is the need for fiber. In fact, fiber will be the “nutrient of the year,” said Dr. Federica Amata, a San Francisco-based nutritionist and cookbook author.
”Don’t be surprised if you see Jamie Lee Curtis selling you yogurt that makes you poop, again," said Mark Miller, the director of food and beverage at The Industrial Hotel in Pittsburgh.
Steakhouses remain popular
Steakhouses have risen in popularity again, and that’s not going away. But they need to stay relevant by evolving, said Gabriel Pascuzzi, a chef who recently opened Hey Luigi, a pasta and cocktail bar in Portland, Oregon.
“When done right, steak houses are classic,“ said Pascuzzi, a Johnson & Wales University graduate who has competed on Food Network cooking competition shows. ”Can they be improved and modernized? Definitely."
“Salt Bae...bye,” quipped Pascuzzi. “Well executed Steakhouse, [are] here to stay. They are still the destination for American celebrations.”
People want more value...
Discount-driven marketing may not be seen as a trend, but as a way of life for many restaurants, said Mark Moeller, a restaurant consultant and owner at The Recipe of Success based in Westport, Conn., and that doesn’t seem to be going away.
“I see operators focusing more on value, quality, and unique experiences to justify pricing rather than competing on price alone,” said Moeller.
The anti–prix fixe movement is also gaining momentum “as consumers grow tired of rigid and overpriced menus,” said Sam Nasserian, CEO of Cozymeal, a site that offers culinary experiences. Fixed menus were once seen as a special-occasion indulgence, but now they “feel obligatory, predictable, and underwhelming.”
... but they also want luxury
Jo-Ann Makovitzky, the owner of the Community Table restaurant in New Preston, Conn., said she is seeing a demand for hard-to-get and expensive produce, seafood, and meats featured at super-premium prices; more fine and rare wines offered by the glass; and luxury house-made breads paired with high-end olive oils and butters.
While mid-level operators are doing everything they can to boost sales, including offering delivery options through apps like Uber Eats and GrubHub, higher-end experiences are still doing just fine.
“Higher-end restaurants are leaning into high-cost ingredients and more elaborate experiences to justify their price point, and I don’t see that changing unless guest volume declines,” said Marc Sheehan, executive chef and owner of Northern Spy in Canton, Mass.
Craft beer could make a comeback
Craft breweries have been on a decline in recent years, with nearly 530 breweries closing in 2024 and more than 430 closing in 2025 nationwide. But Mat Snapp, the executive vice president of operations at Barter & Shake, said he could see a “subtle renaissance” given beer’s lower price point compared to wine and cocktails.
“While this does mean a potential price increase for die-hard beer people who have always loved their $9 IPA, it also means that we might not lose another 400 craft breweries in 2026,” said Snapp, whose company operates multiple cocktail programs around Phoenix.
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