What do hospitality suppliers predict for 2026?
Affordable luxury, ethical business and calmer kitchens will be big next year, say suppliers
The hospitality industry has had a challenging 2025, considering the rises in National Insurance Contributions and the National Living Wage, with further increases set for next year.
And with 2026 bringing expensive changes to business rates and tourist taxes for city stays looming, is there any hope on the horizon for the sector?
We talked to the people who are truly plugged into the UK hospitality industry – the suppliers – and whose livelihoods depend on the fortunes of the market, to see what they are expecting in 2026, both within their own sector and the industry at large.
Price battles will continue
Catherine Hinchcliff, head of corporate marketing, Bidfood
“With the sector already under strain, the autumn Budget’s implications are likely to deepen the challenges hospitality will face heading into 2026. With no VAT reduction, operators will continue battling high prices that deter consumer spending and erode already-thin margins. Rising labour costs, including further minimum wage increases and higher employer contributions [from the autumn 2024 Budget], will make staffing more expensive at a time when recruitment remains difficult. Many venues may be forced to cut opening hours, scale back staff, postpone investment or raise prices in ways that risk driving customers away.”
Cautious spending and tighter menus
Alistair Farquhar, director national key accounts UK and Ireland, Welbilt UK
“Operators are facing another year of tight margins and cost pressures. This will translate into more cautious spending, tighter menus and a focus on dependable, high-performing food categories, such as topped and loaded dishes, supported by efficient equipment.
“Expect to see culinary ranges built around crowd-pleasers with global cuisines such as Korean and Malaysian flavours gaining consumer traction, alongside stronger cross-utilisation of ingredients and equipment, and an even sharper eye on waste reduction.”
Diner expectations will be higher than ever
Greg Harvey, out of home controller, Taylors of Harrogate
“Consumers will go out less often, but when they do, expectations will be higher than ever. Hospitality visits are increasingly seen as a treat, so exceptional taste, quality and experience will be critical. Operators who deliver on these fronts will win loyalty. There’s also an opportunity to tap into health and wellbeing trends, offering menus and drinks that feel good and taste extraordinary, whether that’s functional benefits or simply supporting a balanced lifestyle.”
AI for all
Fi Sellick, head of UK strategy, Square
“The pressure to survive and stay open will remain for hospitality businesses next year as they continue to manage changing customer spending habits and wider economic uncertainty. AI has the potential to manage these challenges and transform how businesses operate, but there are still concerns and confusion about how it can be operationalised. For this reason, in 2026, we can expect to see business owners focus more of their time on understanding and implementing AI.
“While AI is currently seen as the preserve of large, resource-rich businesses, next year its use will be democratised as time-poor hospitality owners look for ways to grow against uncertainty.”
Data will need protection
Champa Magesh, managing director, Access Hospitality
“Over the next year, cybersecurity will be an integral part of hospitality operations, as companies need to become more mindful about the information and data they feed into large language models (LLM), such as ChatGPT. With more focus on security, AI-powered platforms that ringfence and protect data will be the solution for hospitality operators that want to use AI insights.”
Calmer kitchens on the rise
Matthew Heavens, sales manager, Unox UK
“We expect a rise in ‘calmer kitchens’, with predictable production patterns, reduced labour reliance and ergonomic processes improving team morale and staff retention. Giving time back to chefs is becoming a strategic differentiator, allowing them to concentrate on quality, presentation and guest engagement rather than battling time-sensitive service peaks.”
Ethics will be non-negotiable
James Brown, executive chef, Unilever Food Solutions UK & Ireland
“Value-led innovation will require suppliers to develop versatile, multi-application products that help chefs do more with less, without compromising quality or flavour. Sustainability accountability will shift from marketing claims to measurable impact: carbon footprint transparency, waste reduction initiatives and ethical sourcing will become non-negotiable.
“Success for suppliers in 2026 means being more than a vendor. It means becoming a trusted partner – delivering cost efficiency, operational flexibility and trend-forward solutions that empower chefs to thrive in a market that is challenging yet full of opportunity.”
Small plates go sweet
Karen Poole, head of own brand and product, Booker
“The trend for sharing multiple dishes among groups is well established, driven by diners who want variety and excitement – plus it allows chefs to be more creative with dishes. Small plates, group grazing and sharing portions as a concept will continue into 2026, not only for main courses but also for desserts.”
Health matters
Peter Innes, senior sector marketing manager, Brakes
“Health and wellbeing will dominate conversations. The rapid rise of GLP-1 or weight-loss drugs is set to reshape consumer behaviour, with adoption already surpassing plant-based lifestyles. This shift mirrors the earlier surge in plant-based dining and presents opportunities for operators who tailor offerings to meet evolving needs.”
Wines by the glass
Alice Goody, head of customer insight, Matthew Clark and Bibendum
“With moderation and affordability front of mind, wines by the glass reduce the risk of overspending and provide a safe way to trade up for all occasions. For operators, by-the-glass will be a key focus to engage consumers and drive margin growth, particularly when supported by wine preservation systems that maintain the quality of premium wines.”
Affordable cocktail luxury
Russell Goldman, managing director of breakthrough brands, Carlsberg Britvic
“When out and about, consumers are increasingly seeking ‘affordable luxury,’ desiring elevated experiences without straying too far from what feels familiar. For the cocktail sphere in 2026, this means classics with a modern twist, ensuring guests have the option to indulge while still maintaining comfort and familiarity. Offering a range of quality mixers caters to this growing appetite for simple, flavour-forward ingredients.”
Watch your figures
John Cunningham, chief executive, Foodservice Equipment Association (FEA)
“2026 could be the year of regulations – as if we didn’t have enough already! Dealing with carbon is going to increase costs for manufacturers and the supply chain, which means ultimately it will increase costs for operators, too. The foodservice industry is coming to terms with embodied carbon figures – that is, the carbon that’s embodied within an appliance, before you even turn it on. The figure is calculated right down to the individual components that make up the equipment. Why is it important? Because we need to get to grips with sustainability and our carbon net-zero targets, and specifying equipment with lower embodied carbon will help.”
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