USA | The National Restaurant Association's 2026 state of the restaurant industry report has outlined growth tempered by margin pressures.
America's restaurant industry is poised for a year of measured growth, though a cooling labour market, persistent cost pressures, and cautious household spending will continue to challenge operator margins. According to the National Restaurant Association's 2026 State of the Restaurant Industry report, total restaurant and foodservice sales are projected to reach USD 1.55 trillion, and restaurant operators are forecast to add more than 100,000 jobs.
This projected growth reflects an industry navigating a mixed economic landscape: operators are facing uneven traffic and elevated operating expenses, while consumers, particularly those in lower-and middle-income households, are increasingly stretched. Even so, restaurants remain deeply woven into American culture, with the majority of adults continuing to prioritise dining out, takeout, and delivery, even when budgets tighten.
"Restaurants remain an economic powerhouse that, even when faced with soft consumer spending and sustained margin pressures, drives job growth and fosters entrepreneurship," said Michelle Korsmo, President & CEO of the National Restaurant Association.
"The industry's resilience is driven by its people, its adaptability, and its ability to evolve alongside consumers, making continued investment in workforce, innovation, and smart policy solutions essential to long-term growth."
The uncertainty of 2025 will persist in 2026, requiring operators to rely on their creativity and adaptability to stay agile in the shifting operating environment. This will mean balancing restrained consumer spending and elevated costs by leveraging technology to create efficiencies that bring down costs and free up staff to focus on consumer experiences.
Operators will be focused on investments in innovative solutions like digital ordering and payments, loyalty programs, automation, and targeted marketing that are strengthening guest engagement and removing friction points from the dining experience.
When it comes to the workforce guiding the consumer experience, operators are committed to building skilled, adaptable employees through training and technology. This investment continues to shape the entire U.S. workforce, because more people have worked in restaurants than in any other industry, highlighting the industry's role in individual career growth.
All of this comes together to serve a customer hungry with curiosity and looking for value, not only in price, but in experience.
"Success for operators this year will hinge on their ability to get the math right in a still‑challenging economic environment," said Dr. Chad Moutray, Chief Economist for the National Restaurant Association.
"After a year when 60 percent of operators reported softer customer traffic, there is cautious optimism for improvement. At the same time, operators remain laser‑focused on controlling costs while delivering value and providing satisfying menu innovation that resonates with consumers."
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