Airport Experience® News - Pre-Conference Issue 2026

economist at the National Restaurant Association . “Importantly, value isn’t just about price, it’s about the overall experience, from meal quality to the sense of hospitality.” Indeed, it’s all about the value proposition, notes Mike Kostyo, vice president of Menu Matters . “Does the consumer think the overall experience is worth what they pay? We’re still seeing some strong headwinds economically heading into 2026, so value will still be very important,” he advises. Economic uncertainty has understandably made many consumers cautious in their spending, Moutray adds. “Yet, dining out remains a priority; people still want to celebrate milestones, try new foods and escape the routine of cooking and cleaning,” he says. “While some are reducing the frequency of visits – contributing to softer traffic for many restaurants – the desire to dine out endures. This resilience has provided critical support for the sector, underscoring the role restaurants play in everyday life.” “For operators, the challenge heading into 2026 is boosting traffic and sales,” Moutray continues. “Many are finding success through menu innovation, limited time offerings and strategic value options designed to meet evolving consumer expectations.”

Meeting evolving consumer expectations is certainly key to long term success, and that’s where restaurant consulting groups and other industry organizations come in to assist operators, by following trends and advising accordingly. “Tracking food and beverage trends is essential for Entegra as a group purchasing organization with $42 billion in annual purchasing power and serving 300,000-plus purchasing sites. Our client base includes some of the world’s largest travel retail operators, so we have to stay on top of the next big thing in food and beverage,” says Lynn Hay, Entegra’s head of culinary. “Flavor and experience are driving decisions on where to eat. Guests want global inspiration, story driven menus and ingredients that feel authentic and sustainable. Eating out is still special, and operators need to honor these moments for the more value-driven consumer by focusing on limited-time offers, seasonal ingredients and food and beverage trends.” Comfort And Adventure Entegra’s Culinary Consulting division is tasked with reengineering menus for clients based on consumer demands. “Right now, we’re thinking about areas like comfort foods with international flair, or classic dishes reimagined with global flavors – think mac and cheese with kimchi or tacos with Mediterranean fillings,” Hay says. Echoing this, the National Restaurant Association’s Moutray notes that consumers are craving a balance of comfort and adventure. “They’re drawn to flavors that evoke nostalgia while offering something fresh and even a little exotic,” he says. “This dynamic is driving demand for dishes like smashed burgers, elevated instant noodles, Caribbean curry bowls and Dubai chocolate.” “In recent years, consumers have increasingly gravitated toward dishes that deliver bold tastes and spices from far-flung destinations,” Moutray continues. “This trend – which could be described as ‘flavor escapism’ – offers a sense of adventure and nostalgia. For some, these flavors

Above: Mike Kostyo, vice president of Menu Matters, says that focusing on authenticity will be the key to success in 2026. Operators can do this by highlighting the people behind their brands and the fresh ingredients used in dishes, among other tactics, he believes

evoke memories of past travels; for others, especially those opting for staycations amid economic uncertainty, they provide a taste of what might have been experienced abroad.” Kostyo at Menu Matters hesitates to call out a single flavor or ingredient that will be on trend this year, but he does note that Middle Eastern cuisine is clearly hot right now. “We went to a number of trade shows in the past year and Middle Eastern flavors and ingredients rivaled Asian cuisines in the number of options and excitement around them,” he says. Wesley Allan, food and beverage industry insight lead at Tastewise , says that “exploration of global cuisines has become a mass behavior.” He notes that according to the company’s research, Japanese cuisine leads at a 19.5% share of consumer interest, followed by Indian at 11.6%, with Chinese, British and Latin American cuisines all growing in consumer interest over the past year. Bold and globally inspired flavors are becoming especially popular in breakfast dishes, Allan adds. “Breakfast ramen is projected to grow 43% in 2026, as operators adopt rich broths, boiled eggs and noodles to meet the rising demand for satisfying, textured breakfasts,” he

Above: Dr. Chad Moutray, chief economist at the National Restaurant Association, says consumers are craving a balance of comfort and adventure in their food and beverage choices.

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AX NEWS FEBRUARY 2026