As the hospitality sector looks forwards to 2026, experts are beginning to make trend predictions, with one common theme linking all: intentionality. After several years defined by rapid pivots and reactive decision making off the back of Covid, operators and guests alike are embracing a slower, more purposeful approach to the dining experience and menu development.
Four key trends in particular are shaping the year ahead.
GLP-1 drugs and smaller, smarter portions
Approximately 1.5 million Brits are using GLP-1 medications, according to Nesta. With the revolutionary weight loss drugs now widely accessible, operators must prepare to make menu adjustments to meet changing behaviour, such as the appetite reduction.
Tying into a broader demand for smaller plates, operators are updating their offering to centre around tasting-style menus and shareable options that allow guests to enjoy dining out without committing to a full portion.
Rather than viewing this shift as a threat to customer spend per head, many venues are using it as opportunity to upsell the experiential aspect of dining out. Smaller portions can mean higher quality ingredients, sharing options encourage group ordering, and an increased emphasis on interactivity can drive longer dwell times which lead to increased drink sales.
Flights take flight
Closely linked to the effect of GLP-1, operators are noting an overall preference for smaller more premium options. Flights are no longer confined to craft beer tastings. In fact, it’s not even limited to drinks only. Think slider-style savouries, seasonal bites, or flights of miniature desserts for customers with a sweet tooth that just can’t pick one option!
Part of this appeal is visual theatre. Flights create a stunning aesthetic which photograph well, leading to viral-worthy social media content. But beyond this lies a deeper operational appeal of flexibility. By offering small portions, chefs have a chance to showcase variety without compromising on quality. This is particularly true for group dining when chefs can prepare small batches.
Expect flights to continue expanding into new dayparts and innovative new takes throughout 2026.
Back to black (and white): monochrome and metallics
After years of earthy palettes and bright pops of colour dominating tableware, monochrome is making a comeback. Emulating sleek, modern luxury that pairs well with the industry’s renewed interest in contrast, bold tableware is set to steal the spotlight next year.
At Lockhart, our broad portfolio has something to suit everyone, but for operators looking to tap into this trend, few things are as perfect as our newly launched Ariane x Whyte Tales collection – the world’s first premium porcelain barware range. Created for professional mixology in collaboration with multi-award-winning bartender, Kat Stanley-Whyte, the range is a perfect of example of how black and white are no longer ‘safe’ choices; they’re statement choices.
Choose from ultra-modern white Solar, sophisticated black Midnight, and speckled Lunar. Beyond aesthetics, the functional benefits are equally compelling. Porcelain holds temperature longer to keep drinks cool, feels exceptional in hand, and opens the door to drinks presentations that can’t be achieved with traditional glass or metal.
Tactile takes centre stage: texture, grip, and sensory immersion
The foodservice industry is notoriously polarising. Health-conscious dining vs decadent indulgence. Small plates vs supersized. Grab and go vs the theatre of dining in. As such, it’s no surprise that in answer to the above trend of monochromatic, is the flip side of tactility. Casual dining is particularly relevant for this, with operators prioritising tableware that invites touch – stone washed ceramics, raw edges, raised glazes, ergonomic cutlery, and innovative glassware to name a few. These tactile anchors can heighten guests’ perceived craftsmanship of the meal.
While it may sound contradictory, the two trends can actually complement each other well when blended. Pair a sleek monochrome plate with a textured side bowl, or place a porcelain cocktail cup next to a hand-finished water glass. The modern table is no longer centred on matching tableware, it’s intentionally layered.
With over 400 brands and more than 32,000 products in our impressive portfolio, Lockhart Catering Equipment is dedicated to providing solutions to whatever trends 2026 will throw at the foodservice industry. This one stop shop truly has something for everyone.
Simon Britten is head of marketing at Lockhart Catering. Visit its website to view over 400 brands and more than 32,000 products in its portfolio.