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Horeca: trends and innovations for 2026

The year 2026 promises to bring tangible changes for the catering and hospitality sector. The picture will certainly become clearer with HostMilano, but the main directions that will soon take shape in kitchens, dining rooms and storage areas are already emerging. It is not only a matter of new culinary trends or service formats: the changes concern data, staff organization, energy efficiency and a European regulatory framework that is finally coming into full effect. In kitchens, dining rooms and storerooms, operational choices are becoming part of a broader system, where every decision affects quality, costs and sustainability. The general context is positive, though not without challenges. Consumption is stabilizing after years of uncertainty, but there remains strong pressure to do more with less: staff must be trained and retained, energy must be saved, packaging redesigned, and data used intelligently.

Data-driven hospitality and behind-the-scenes automation

2026 will be the year when many Horeca businesses consolidate their use of digital tools and behind-the-scenes automation. Artificial intelligence, still not widespread in Italy, is proving useful for analyzing data and optimizing processes, from bookings to shift management, from meal preparation to inventory control. Two factors are driving this trend: on one hand, staff shortages and the increasing complexity of required skills along the entire supply chain; on the other, the desire to improve the guest experience by reducing errors and waiting times. Concrete examples include voice recognition systems for taking orders in bars or drive-thrus, smart cameras for monitoring food preparation, and algorithms that predict demand peaks, helping to avoid waste and ingredient shortages. All this means a more organized kitchen and a smoother dining service, without the guest perceiving the complexity of the processes.

Menus: everyday wellbeing and “premium” convenience

The gastronomic offering continues to evolve in response to customer tastes. Options combining functionality and flavour are growing: dishes rich in protein, fibre, allergen-free ingredients or plant-based alternatives, designed for breakfasts, coffee breaks or quick meals. Sensory quality is becoming a central point: using high-quality bases allows consistent dishes even during peak service times. Differences between generations are evident: younger customers seek concrete benefits and practical formats, while older clients prefer natural and simple products. This leads operators to organize their storerooms in a modular way, with rapid ingredient rotation and particular attention to service, which becomes as important as the recipe itself.

Drinking out: moderation, no/low and smart RTDs

Drinking out no longer means only consuming alcohol: the trend towards moderation is now well established. Non-alcoholic and low-alcohol beverages continue to grow, with particular attention to the preferences of young adults and millennials. Alongside these, high-quality ready-to-drink options, already prepared and served quickly, are becoming valuable tools for venues with high customer turnover. In practice, bars and restaurants offer a flexible beverage portfolio: signature cocktails for those with time, quality RTDs during busy hours, and no/low-alcohol drinks as a positive choice. The result is faster, more precise service, with more predictable margins and satisfied guests.

Sustainability truly regulated: what changes with the PPWR

The new European Regulation on packaging and packaging waste (PPWR) will come fully into force in August 2026. Compared to the previous directive, it introduces uniform rules throughout Europe on design, recyclability, recycled content, labelling and producer responsibility. For the Horeca sector, the most tangible change concerns takeaway containers: by February 2028, distributors will have to offer reusable options at no additional cost to the customer and with clear information on their use. Not everything will be immediate, but the signal is clear: sustainability is becoming an integral part of daily organization.

Digital labels and traceability via QR

Labels are no longer just printed paper. Since 2023, wine must indicate ingredients and nutritional values, with the option to publish some information via QR code. This means that Horeca operators will have to get used to consulting updatable, multilingual digital data. At the same time, Europe is introducing the “digital product passport”, a tool that will make it possible to know the origin, composition and end-of-life of items. In 2026 it will be normal to see QR codes that reveal much more than what appears on the bottle or container, increasing transparency and trust between customers and operators.

Energy, commercial refrigeration and environmental compliance

Energy management remains central, especially for refrigeration equipment. The new European requirements on efficiency and energy labelling raise the standard and guide purchasing and maintenance choices. At the same time, the 2024 F-gas Regulation accelerates the transition towards more sustainable refrigerants, with gradual bans on gases with high environmental impact. This means that those planning new systems or replacements in 2026 will have to consider energy classes, load curves, gas compatibility and preventive maintenance, turning cold management into a strategic activity to reduce costs and operational risks.

In small doses

beverage
food
cosmetics
pharmaceutical
chemical
regulations

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