2026年食品与饮料行业前沿趋势报告

Guests want more than food andbeverages—they want something worthleaving home for.Success means understanding what drives their choicesand turning those insights into action. Contents 64% 01…… 2026 Industry Update02…… Personalization That Resonates03…… Turning Moments Into Memories04…… Service Across Generations05…… Trust At The Table06…… The Year Of Connection Of consumers are lookingforward to new food andbeverage trends in 2026.1 2026 IndustryUpdate Real growth in 2026 will come fromadaptability, anticipating guestexpectations, and delivering experiencesthat feel personal and relevant. Operators: NavigatingA Shifting Industry Rising Food Costs FurtherIgnite Creativity With new tariffs and shifting global supplydynamics, food costs are top of mind for operators.Prices for meat, produce, cheese, wine, olive oil,and seafood have been particularly impacted.1Many operators are taking this opportunity torethink sourcing, cross-utilize ingredients, andspotlight menu items with strong perceived value. Foodservice growth is expected to continue at a modest but steadypace in 2026, with real growth projected at1.1%—slightly higherthan 2025’s0.9%.¹ Ongoing pressure from food and labor costs, along with evolvingconsumer habits, will require strategies that anticipate change insteadof reacting to it. Labor Costs EncourageInnovation Labor challenges remain, but operators arefinding ways to adapt. Investments in automation,smarter scheduling, and convenient productsolutions are helping ease the workload. In 2026,success will come from blending people powerwith practical efficiencies. Consumer Food And BeverageHabits Are Changing Consumer behavior continues to evolve as lifestyles, routines, and priorities shift.Understanding these new patterns helps operators anticipate what guests want nextand design menus that fit seamlessly into their changing lives. New Eating Occasions, SameAppetite For Experience Global Flavors Meet FamiliarComforts Smarter Choices, Smaller Portions Americans are focusing more on what—andhow much—they eat.30% of consumerssay they’re more likely to eat healthy foodstoday compared to a year ago. Many are alsoshrinking portion sizes and eating smallervolumes for meals and snacks.1 Eating habits aren’t just changing: so are theoccasions behind them. Guests now choose foodand beverage experiences based on intent, nottime of day. Whether it’s social dining that feelslike an event, solo moments to refuel on the go,or takeout that enhances gatherings at home,operators can find growth by meeting guestswhere—and how—they eat and drink. Consumers are most eager to enjoy globalcuisines away-from-home, with favorites likesushi (66%), Pad Thai (61%), and KoreanBBQ (59%) topping the list. At the sametime, there’s an increased interest in comfortfoods away-from-home such as chickensandwiches (15%), fried chicken (9%), andchicken wings (7%).1 Traditional dayparts like breakfast, lunch, and dinner are giving way to more fluid eating moments shaped by intentrather than time of day. Success means thinking less about the clock and more about meeting these needs whereverand whenever they happen. New Rules DefineWhy We Eat Social & Experiential Shared & Takeaway In-The-Car & On-The-Move On-site and interactive, these occasions are aboutconnection and discovery. Think: shared plates, themedmenus, or immersive dining moments. Meals that travel well for groups—whether it’s a teamlunch, family dinner, or hotel gathering—bring quality andtogetherness to any setting. Designed for speed and convenience, these solooccasions meet guests wherever they are—on theroad, between meetings, or taking a quick breakto refuel. The Year Of Connection A Desire for Daily Interaction Consumers are getting fewer meals away from home, and23%say they’re morelikely to celebrate a special occasion at home rather than go out, compared to a yearago.1This shift is both a challenge and an opportunity. Operators can draw guestsback to dining out by offering experiences they simply can’t replicate at home. 36% of consumerswish they had more social interaction eachday, including47% of Gen Z.1By combining warm service andshareable experiences, you can offer the “third space” betweenhome and work. The Need For SocialSpaces 41% of consumersoften feel lonely,and that number rises to52% amongGen Z.1Guests are looking for spacesthat make it easy to gather, talk, andspend time together. Operators can meetthis need by designing environmentsthat naturally encourage conversationand inclusion. PersonalizationThat Resonates Personalization is evolving. It’s no longerabout offering endless options, butanticipating what guests want before theyask. WHAT'S INSIDE: Menu fewer, better optionsMake formats more flexibleUse tech-powered personalization Personalization That Pays Off1 Personalization ThatResonates Two-thirds of operators track some customer data to refine business strategiesand enhance personalization. Whether through