In a reader survey fielded in October, restaurant development + design magazine asked readers to describe The Next Big Thing in restaurant design. The open-ended responses included a lot of technology, with AI, automation and robotics mentioned repeatedly. But for those who expanded on technology, the real end goal was efficiency in operations.
One interesting divide among readers was that responses also included a turn away from technology and toward minimalism, especially in the back of the house — “traditional cooking styles that blend with a modern approach,” said one reader. Many readers replied that “simplicity” is the next big thing. Others said “homemade,” “nostalgic but refined,” and a focus on “cultivating an experience,” “guest satisfaction,” and “creating entertaining dining experiences.”
In terms of the front of the house, readers said “clean, colorful spaces with comfortable seating” would be big in 2026, as well as a focus on “aesthetics — environment as the experience.” “No more minimalism,” said one reader. Creating flexible, multiuse spaces was mentioned repeatedly as well.
One reader said, “A triangle has strength because of the opposing force of the angles. Applying this to restaurants takes bringing three sides together: service, food, and experience.” That means “smarter designs in tighter spaces that allow for better efficiency and execution.”
