2026 Gastronomy Prediction: Restaurants Using Artificial Intelligence Will Win

Istanbul Bilgi University Gastronomy and Culinary Arts Dr. Ece Şener, Assistant Professor in the Department, evaluated the year 2025 in the gastronomy sector and shared her expectations for 2026. According to Şener, although 2025 may seem stagnant for the gastronomy sector, it was a "year of rethinking and finding direction" where eating and drinking habits, business models, and consumption patterns were questioned. Şener stated that this questioning will translate into concrete applications in 2026, indicating that the gastronomy sector has entered a period where its internal balances are beginning to reshape themselves.

Emphasis on local flavors in creative dishes.

Şener emphasized that the increase in the number of Michelin-starred restaurants in 2025 strengthened the international visibility of Turkish gastronomy, stating, “The increase in the number of Michelin-starred restaurants has once again made a significant contribution to the visibility of Turkish gastronomy. The emphasis on locality and the presentation of local products in creative dishes with new forms and flavors shows that much more creative years await us in the gastronomy sector.”

2025 was the 'year of green', from matcha to pistachios.

Şener stated that 2025 stands out as the "year of green" in gastronomy in terms of colors and visuals, and that products like pistachios and matcha have created a strong aesthetic language, especially on social media. Noting that food and beverage visuals have also influenced the fashion and beauty world, Şener said, "While luxury brands are increasing their restaurant investments, food products are frequently seen in fashion shows, collections, and collaborations with luxury brands. The transformation of a simple pistachio butter into a luxury product with special packaging, bags with mayonnaise pockets in fashion shows, or ketchup collections displayed in shop windows; all show that gastronomy is now positioned not only in the kitchen but also as a cultural and symbolic space."

'2025: The turning point is the long and healthy life approach.

According to Şener, the most significant turning point in 2025 will be the influence of the longevity approach on dietary choices. This approach, which is gaining influence globally, has highlighted higher nutritional value in smaller portions, fiber-rich foods, fermented products, and balanced protein sources. In particular, increased awareness of gut health has brought fiber and fermented products to the forefront of mainstream consumer preferences.

Şener stated that the emphasis on plant-based protein will give way to a more balanced approach in 2025, saying, "More holistic nutrition models that consider plant, animal, and hybrid protein sources together with fiber and fermented components have begun to come to the forefront."

Şener stated that new generation weight loss drugs also had an impact on consumer behavior in this transformation, noting that the idea of ​​"eating less but better" came to the forefront, and added, "In the US and European markets, consumers' shift towards products with smaller volumes but higher nutritional value led to the rapid spread of functional bars, ready-to-eat foods with a strong fiber-protein balance, and 'shot' format drinks."

Flexibility is gaining prominence in gastronomy entrepreneurship.

Şener, noting that 2025 will be a challenging year for gastronomy entrepreneurship, said, “The factors that most affected gastronomy entrepreneurship in 2025 were rising raw material costs, difficulties in accessing qualified labor, and increasingly heavy rent pressure. These conditions pushed models based on large investments and high risks into the background, while bringing small, flexible, and clearly defined concepts to the forefront. The forecast for 2026 points to a more selective entrepreneurial environment. Investors will now focus not only on the idea of ​​good food, but also on projects that are scalable, effectively utilize data, and can present a strong brand vision.”

Stating that artificial intelligence and digital technologies began to become visible in the sector in 2025, Şener said, “This transformation is expected to become permanent in 2026. Many processes, from menu planning to inventory management, are now shaped by data-driven decisions. Successful restaurants will not be those that display technology in their shop windows; they will be those that intelligently use it in the background. 2025 was not a year of stagnation for the gastronomy sector; it was a year of rethinking and finding direction. 2026 will be a period in which these inquiries are transformed into concrete decisions, clear trends, and more conscious choices.”

Kaynak: HORECA TREND and Istanbul Bilgi University