Dining in 2026 | experience economy 2.0
Overaching themes for the year ahead
Experience over everything — People are paying for the story, the interaction, the memory. Chef's tables, kitchen parties, tasting menus, themed nights. If it doesn't feel like an event, it's forgettable.
Global flavors with depth — Indian, Thai, Middle Eastern, Korean-Italian fusion. Regional specificity matters. The generic "ethnic restaurant" is dying.
Texture is going to be a big one for taste — Chewy, crispy, stretchy, creamy. Gen Z especially cares about how food feels. Marketing food without talking about texture is a missed opportunity.
Low-commitment, high-variety — Flights of everything. One-hit-wonder restaurants. Prix-fixe menus. People want to sample, explore, and let someone else make the decisions.
Community gathering reimagined — Food raves, chai raves, food festivals, tuna breakdowns. Group dining is up OVER solo. People want to be together.
Discovery is changing — Reddit is the #2 site by search traffic. 44% of people plan to use AI to find restaurants. If you're not thinking about how people find you beyond Google and Instagram, you're behind.
Data sources covered
These sources were compiled to identify patterns across industries, where dining, travel, beauty, and hospitality are converging around the same principles of what I call the experience economy 2.0.
Here's where the insights in this blog post came from:
AF&CO. + Carbonate 2026 Annual Hospitality Trends Report (18th Edition) I attended the release event where they covers food, beverage, hotel, travel, social media, and marketing trends. The report named Next-Gen Indian as 2026's Cuisine of the Year, Paratha Burgers as Food of the Year, Cinnamon Rolls as Dessert of the Year, and Modern Mexican Mixology as Drink Trend of the Year. It also identified Minneapolis as the U.S. Food City of the Year. Beyond the headlines, the report tracks emerging patterns including the meat renaissance (pivoting away from ultra-processed plant-based alternatives), bone marrow going mainstream, Korean-Italian fusion, the solo travel surge (expected to surpass $1 trillion by 2033), mystery travel, sleep tourism, food festivals as the most popular festival type (43% of consumers), and the impact of GLP-1 drugs on portion sizes. The report cites research from Google Trends, Booking.com, Grand View Research, Innova Market Research, Tastewise, Collage Group, YouGov, and others.
OpenTable 2026 Restaurant Dining Trends Report OpenTable's annual dining trends report tracks shifts in consumer behavior and restaurant bookings. The 2026 edition revealed a 46% year-over-year increase in experiential dining bookings (chef's tables, tasting menus, themed nights) and found that 54% of diners are willing to pay a premium for one-of-a-kind dining experiences. The report also detailed generational dining habits (Millennials dining out 14 times per month), the growing preference for "local charm" interiors (48%), and what's climbing versus cooling in dining culture, from group dining and neighborhood gems to the decline of shared plates and late dinners.
Hospitality Industry Trends For 2025 – EHL Hospitality Business School EHL's report examines macro shifts in hospitality through an academic lens. Dr. Philippe Masset frames the transition from service delivery to experience delivery as a fundamental business model shift affecting everything from fast-casual to five-star dining. Dr. Meng-Mei Maggie Chen emphasizes the paradox of technology in hospitality: the more digital infrastructure advances, the more essential human connection becomes. The report also covers regenerative hospitality, hyper-personalization through AI, and the evolution of bars into experiential destinations with narrative-driven programming.
Flavor of the Year 2026: Frosted Star Anise – dsm-firmenich The global flavor and fragrance company dsm-firmenich named Frosted Star Anise as its 2026 Flavor of the Year, combining warming star anise with cooling elements. The choice reflects what they describe as a "global desire for calm in a fast-paced world." The report notes that while 66% of consumers have heard of star anise, only 34% have knowingly tasted it—suggesting significant runway for the flavor in food and beverage innovation.
Additional Sources Cited Within Reports The trend reports reference primary research from Google Trends, Booking.com, Grand View Research, Innova Market Research, Tastewise Culture Shift 2026, Collage Group, YouGov, CDC, USDA, Lightspeed Commerce, Circana, Morgan Stanley, PricewaterhouseCoopers, Ahrefs, Digida.
The full rundown for 2026 food & drink trends (30+ topics)
Okay so I went through all the reports and there's a lot going on. Let me break it down for you.
Experiential dining is number one
Experiential dining is up 46% year over year. Restaurants offered 36% more experiences in 2025 compared to the year before: chef's tables, tasting menus, themed nights. And 54% of diners say they'll pay a premium for something one-of-a-kind.
The top culinary experiences people are seeking include guest chef takeovers, kitchen parties where diners eat in the kitchen with chefs, chef's table experiences, and specialist cooking classes like gin-making or baking with master bakers.
Indian food is about to blow up
"Next-Gen Indian" is the Cuisine of the Year for 2026. We're talking regional cooking, street food, chai cafés, tasting menus, even Indian wine bars. Dishoom, Gymkhana, and Darjeeling Express (all famous London spots) are opening their first U.S. locations. This isn't the generic curry house most Americans grew up with. Chefs are finally showcasing the full depth of Indian cuisine without watering it down.
Global flavors are trending
Thai cuisine is up 76%, Australian up 35%, Middle Eastern up 34%. On the menu side, matcha mentions in reviews are up 88%, hand rolls up 78%, seaweed up 66%, spicy rigatoni up 56%, mezze up 30%, mezcal up 29%, and umami references up 27%. People want big, bold flavors with lots of herbs and acidity.
The paratha burger is about to be everywhere
Dubai's viral smash burger wrapped in paratha is the Food of the Year. It's the kind of culture-blending food that travels fast on social media. If you haven't seen it yet, you will.
Cinnamon rolls are the new croissants
Cinnamon Rolls are the Dessert of the Year. A new wave of bakeries is specializing in oversized, over-the-top cinnamon rolls with different flavors and toppings. Unlike laminated pastries that require precision, cinnamon rolls are meant to be messy and indulgent. Savory versions with herbs, aromatic oils, and sauces are also emerging. I'm personally more excited about the savory ones.
Meat is back
People are tired of ultra-processed plant substitutes. The protein-maxing and anti-seed-oil culture is fueling a meat renaissance. This doesn't mean plant-based is dead, but the overly processed stuff is losing appeal.
Bone marrow went mainstream
Bone marrow has escaped steakhouses and whole-animal restaurants and is showing up on mainstream menus. The shift is driven partly by the anti-seed-oil movement and wellness influencers promoting tallow, bone broth, and collagen for skin health. It's become both an indulgent garnish and a functional food.
Sweetbreads are having a comeback
Once a relic of French fine dining, sweetbreads are back on menus; and this time they feel adventurous and a little unexpected. They're organ meat (thymus or pancreas of lamb or calves), often seared, grilled, or fried with a crispy exterior and tender interior. It's the "I want to feel adventurous but safely" crowd eating this up.
Gen Z is choosing texture
58% of Gen Z say they prefer chewy over crunchy foods, drawn to the multi-sensory mouthfeel and playful nature. Texture buzzwords are everywhere: crispy, stretchy, crunchy, chewy, creamy, fluffy. If you're marketing food right now, texture matters as much as taste.
Flights are everywhere
Sauce flights, dessert flights, cocktail flights; sample-sized curiosity is big. It's the dining version of "let me try everything." People want variety without commitment.
Korean-Italian fusion is coming to the U.S.
Korea has been blending umami-rich flavors into Italian dishes for 20 years, and now it's taking hold stateside. Kimchi rosé pasta went viral in Korea over the last two years and is showing up on U.S. menus alongside dishes like rice cake carbonara, bulgogi pizza, and galbi-jjim lasagna. Two flavor systems meeting in the middle.
Minneapolis is the Food City of the Year
Surprise pick. I didn't see this coming either, but the data points there. Worth paying attention to what's happening in that scene.
Americans love honey now
Honey consumption doubled over the past 10 years. Very on-brand for the natural sweetener era. People are moving away from processed sugars and honey fits the "clean eating" narrative.
2026 flavor of the year: frosted star anise
dsm-firmenich named "Frosted Star Anise" as the 2026 Flavor of the Year. It combines warming star anise with cooling elements like mint. The flavor reflects what they call a "global desire for calm in a fast-paced world." The interesting part: 66% of consumers have heard of star anise, but only 34% have knowingly tasted it. It's gaining traction in hot and alcoholic drinks; categories that often signal where flavor trends are heading.
What's climbing vs. cooling
Group dining (40%) beats solo dining (25%). Neighborhood gems (36%) beat new openings (25%). Your own entrée (52%) beats shared plates (22%). Early dinner (44%) beats late dinner (25%). Ambient music (52%) beats high-energy music (21%). Booths (42%) beat tables (29%). Cocktails (39%) beat mocktails (25%). The vibe people want right now is cozy, not chaotic.
One-hit-wonder restaurants are popping up
Restaurants and bakeries are focusing on just one thing and doing it really well. A bakery that only does Portuguese egg tarts. A sandwich shop with one item on the menu. A single-item focus signals an unrelenting pursuit of perfection, builds dependability, and eliminates decision fatigue for guests. For operators, it also reduces costs by minimizing ingredients, equipment, and staff.
Prix-fixe is the new value meal
People want structure, fewer decisions, and the feeling that someone else is pacing the night for them. It takes the mental load off and lets diners just enjoy the experience.
GLP-1 drugs are changing menus
44% of U.S. adults are ordering kids meals for themselves; up 30% from 2019 to 2025. With 8-10% of Americans now on a GLP-1 drug and 35% considering it, portions are shifting. 63% of people on Ozempic order considerably less when dining out. There's been a 21% year-over-year growth in menus offering portion options. Restaurants are adapting whether they want to or not.
Design matters more than ever
48% say "local charm" is the most appealing interior style. Counter and bar seating saw +26% and +23% increases year over year. Statement bathrooms are a thing; everything from the bar to the restrooms needs to be photo-ready. 79% of Millennials say a restaurant's Instagram/TikTok-worthiness matters when choosing where to eat. Aesthetics aren't superficial anymore; they're part of the experience.
Modern Mexican Mixology is the Drink Trend of the Year
Bars are drawing inspiration from Mexico City; two of the top three bars in the Americas are there according to World's 50 Best Bars. Drinks use agave, cacao, chiles, tropical fruit, and wild herbs to tell a story of place. It's not just about the cocktail; it's about where it comes from.
Agave wine is rising
Made from blue agave but fermented instead of distilled, 12-15% ABV; ideal for low-alcohol cocktails. Menu descriptions featuring agave wine are up 73% year over year. It gives you tequila's flavor with less alcohol, which is exactly what the "drink less but better" crowd wants.
Passionfruit cocktails are breaking out
Passion fruit's bright acidity walks the line between tart and sweet, adding lift and balance without being cloying. It's escaping the confines of tiki drinks and the Pornstar Martini and finding its way into all types of cocktails.
Mocktails and non-alcoholic options are essential year-round
Not just for Dry January anymore. This is a permanent shift in how bars need to operate.
Bars are becoming experiential destinations
Bars have cemented their role as experiential destinations, crafting immersive atmospheres with unique drinks. Just offering a wine list and standard spirits doesn't cut it anymore. Bars need narrative-driven wine lists and eclectic spirits collections; keep an eye on rum's rise.
It's a buyer's market for wine
Following a tough 2024, the fine wine market is in flux with price corrections, creating an environment where buyers hold the upper hand. Good time for collectors and restaurants to expand cellars at lower prices.
Coffee is evolving
The Mont Blanc may be the next viral coffee drink, coming out of Melbourne, it features lightly sweetened cold brew topped with orange-scented whip cream, grated orange zest, and nutmeg. Functional cold foam with enhancements like protein, adaptogens, and coconut oil is coming. Hojicha, a type of green tea with a rich, nutty, chocolatey taste, is poised to become the new matcha.
Experience first, wine second
Wineries are flipping the script; leading with experiences and letting wine play a supporting role. For consumers drinking less, the draw is no longer the tasting itself but the setting: live music, eclectic food, art, games, communal spaces. Guests want flexible seating, menus beyond cheese boards, and thoughtful options for non-wine drinkers.
Big tuna energy
Today's wine dinner is the whole tuna breakdown. These events offer a dynamic, interactive way to engage fans; guests appreciate understanding where their food comes from and being part of something exclusive and memorable. It's theater meets dining.
Collaborations as cultural currency
Brand collaborations have evolved into cultural exchanges where food, fandom, and nostalgia intersect. Examples: Gong cha × Stray Kids' Felix, Salt & Straw × Taco Bell (Choco Taco), Popeyes × Hot Ones. This new era of cross-category brand play reframes everyday products as limited-edition cultural moments. It's not just about the product; it's about belonging to something.
Food festivals are the most popular type of festival
43% of global consumers are likely to attend a food festival; higher than film, music, or theater. Food festivals are back in full force and bigger than ever, with organizers investing in immersive, food-centric gatherings.
Food raves are a thing
"Food raves" are a new kind of social experience trading vodka sodas for espresso tonics, where dance floors meet deli counters. What began as niche pop-ups has evolved into a broader cultural movement. Examples: Fitoor in Santa Monica hosts "Chai Raves" for non-drinking youth; Sweet 45 in Philadelphia is an alcohol-free "dessert bar & listening room" where late-night crowds dance to Afrobeats and reggae with cups of ice cream.
Carnival game challenges
Restaurants and cafés are gamifying dining with playful, low-stakes challenges that reward guests for skill or luck. Examples: Cuppy Ice Cream's TikTok-viral challenge where customers win discounts based on how high they can pull Turkish-style ice cream; Dishoom's roll-the-dice for a chance at a free meal. These moments create suspense and surprise that practically beg to be shared online.
Reddit is relevant
"Reddit" has become the sixth most searched term on Google in the U.S. As of April 2025, Reddit was the #2 most visited site via search traffic; second only to Wikipedia and surpassing YouTube. If you're not paying attention to what people are saying on Reddit about your restaurant or brand, you're missing a major discovery channel.
AI is changing discovery
44% of Americans plan to use AI like ChatGPT or Perplexity more to discover restaurants and book reservations in 2026. 31% of restaurateurs are planning to adopt AI, mainly for marketing and content development (33%), responding to diner reviews (17%), and voice AI for reservations (17%).
The bottom line
People want a moment. A story. Something worth remembering. The thread running through everything (from experiential dining to food raves to tuna breakdowns) is that people are craving genuine, in-person experiences that connect them to something real. Value drives every decision at every price point. The thoughtful, the meaningful, and the well-crafted rise above the noise.
Thank you for thinking with me. This piece is part of Ode by Muno, where I explore the invisible systems shaping how we sense, think, and create.
The quote at the intro is from the book, Systems Intelligence.
