Modern Restaurant Management (MRM) magazine asked restaurant industry experts for their views on what trends and challenges owners and operators can expect to see in 2026. The evolving definition of value, strategic use of automation, and greater emphasis on experiential dining emerged as prominent themes. For the second part, click here and for the third part, click here. After years of disruption, 2025 has become a year of refinement for restaurants. I’ve seen the industry shift from constant reaction to intentional focus. The operators thriving now are the ones who’ve learned to simplify — trimming excess, clarifying purpose, and building authentic relationships with both guests and teams. One of the most defining changes I’ve observed is what I call the “value barbell.” Guests today live at two ends of the spectrum: those looking for strong value and those willing to pay more for quality and authenticity. The middle is fading fast. Successful brands now build menus around clear “good, better, best” options — affordable entry items, core favorites, and premium upgrades that justify their price through story and substance. Transparency about quality, sourcing, and portioning has replaced clever marketing as the real differentiator. Another major trend is the smaller, smarter plate. With wellness consciousness and GLP-1 medications reshaping eating habits, guests want protein-forward meals that satisfy without waste. I’ve adapted menus to feature half portions, high-protein bowls, and snackable items that don’t compromise flavor. The goal is to make each bite count — intense, balanced, and satisfying — so that smaller…
