Running a kitchen has never been simple. Margins are tight, expectations are high, and every day brings a new operational puzzle. At the same time, costs are rising, regulations are tightening, staff capacity is stretched, and guest numbers shift more than they used to.

These pressures are not new, but the way the sector responds to them is changing. The trends shaping 2026 reflect this shift. They show the hospitality sector is becoming more proactive.

At the same time, sustainability is becoming a key requirement rather than just a trend in 2026.

AI and automation will become kitchen essentials

AI is all the hype at the moment, and it’s also reaching and impacting the hospitality industry. In fact, according to a global study by H2c, 78% of hotel chains already use AI, and 89% plan to expand their usage within the next 12 to 24 months. This shift is happening for a simple reason: food service teams need accurate information without extra effort.

That’s why AI-driven systems are becoming part of everyday operations. They help plan production, track patterns, and show where menu items perform differently from one day to the next. They also help teams see the results of their decisions, which makes planning more stable during busy holiday periods or shifting occupancy.

In other words, AI in the kitchen supports not just cooking, but the overall flow of the operation.

Food waste is one area where this clarity matters most. This explains why AI in the food waste management market is expected to hit $4.26 billion in 2026, because kitchens want accurate information about what they prepare and what they lose. And many companies are seeing that manual tracking doesn’t work at scale, making AI an essential tool.

Rising food costs drive more accurate prep

Food and beverage prices will keep increasing in 2026. In North America alone, they could jump by as much as 2.6% in 2026 because of tariffs and supply chain pressures. For hotels serving hundreds or thousands of meals a day, these increases hit margins long before a guest walks in.

When food becomes more expensive, waste hits twice as hard. It increases purchasing spend and raises disposal fees. For instance, if a kitchen throws away 10 pounds of breakfast items daily at eight dollars per pound, that’s nearly 30,000 dollars lost annually before labor or disposal costs are factored in. Costs rise quickly because small inefficiencies are repeated every day.

This example is part of a bigger problem. The National Restaurant Association estimates that restaurants in the United States generate an estimated 11.4 million tons of food waste every year.

This financial pressure is pushing teams to be more precise with prep. Waste insights help kitchens understand where overproduction occurs and how to adjust purchasing without limiting the menu choice. Tools like Orbisk support kitchens by giving them a clear picture of what’s wasted each day. This helps kitchens plan production more effectively and align orders with demand.

Mandatory sustainability reporting will drive transparency

Sustainability reporting has been talked about for years. However, in 2025 and 2026, it’s coming into force. In 2026, more companies in the hospitality and food sector will need to file their first full-year Corporate Sustainability Reporting Directive (CSRD) report.

Any company that meets two out of three thresholds, such as:

• more than 250 employees,
• 50 million euros in revenue,
• or 25 million euros in assets,

must publish detailed environmental data.
Food waste is one of the required areas. Operators must disclose waste volumes, year-on-year progress, and the related CO2 and water impact. Estimates are not accepted, and the numbers must be consistent and verifiable across all locations.

This means food waste can no longer be tracked manually at the end of the year or collected informally by one department. It needs to be measured throughout the reporting period.

This is pushing the hospitality sector toward continuous, reliable waste tracking and further explains the boom in AI waste management solutions. Because tools like Orbisk can give you daily and weekly food waste breakdowns in addition to your waste’s CO2 impact. Orbisk gives teams the accuracy needed for CSDR reporting without impacting their operations.

Circular and regenerative hospitality becomes more mainstream

Regenerative tourism is rising, and guests increasingly choose brands that contribute positively to local environments and communities. As a reaction, it’s shaping how hotels and restaurants think about food, energy use, the community, and the environment around them.

The kitchen is a key part of this picture because it is where many of the hotel’s daily resource decisions are made.

For kitchen teams, circularity often begins with understanding how ingredients are used throughout the day. And waste insights enable you to know which items regularly go unused and which parts of the menu produce unnecessary complexity.

When teams can see where surplus forms based on what’s ending up in their trash, they can redesign prep, adjust portioning, and choose suppliers more intentionally. This often leads to simple changes that still carry significant impact, like aligning menus with seasonal availability or repurposing ingredients that were previously overlooked. This enables hotels to build a food experience that reflects what responsible hospitality looks like in practice.

Guests expect the hospitality industry to act responsibly

In 2026, guest expectations are evolving. Travelers are choosing brands and travel itineraries that match their values. They want to see responsibility woven into the experience, not printed in a policy.

From energy use to amenities and food production, people expect actions to match a brand’s claims, not just read about them in a marketing brochure.

Food waste is one part of this picture. Guests notice how buffets are refreshed, how portions are balanced, and how hotels communicate their sustainability efforts. In fact, nearly three-quarters of U.S. diners care about how restaurants handle their food waste, and nearly half of patrons would be willing to spend more to eat at establishments that take deliberate steps to reduce their food waste footprint.

This creates a clear opportunity for kitchens. When the staff have reliable insight into their waste, they can plan more intentionally. This helps kitchens curb unnecessary overproduction while delivering an experience that feels thoughtful and aligned with guest expectations.

Going forward

The trends shaping 2026 show that the industry is no longer reacting to pressure but preparing for it. Kitchens that understand their patterns can plan with more confidence, avoid unnecessary work, and reduce their environmental impact.

Using Orbisk, you can gain visibility into your food waste, meet sustainability requirements, protect your margins, and deliver a quality guest experience. All while making sure your operations reflect your company values.

Because this is the direction the sector is headed towards. And the kitchens that act on it now will help define what responsible hospitality looks like in the years ahead.