If 2025 has shown operators anything, it is that diner behaviour is changing in clear and predictable ways. Guests are more value-conscious, more selective about when they dine out and far more aware of the whole experience than ever before.
As we move into 2026, these shifts are becoming stronger. The Australian diner is not disappearing. They are simply dining out with purpose, and that purpose will shape menus, service styles, staffing, beverage programs and even trading hours in the coming year.
Here is what cafés, restaurants and caterers should expect.
Throughout 2025, diners have started planning rather than wandering. They are choosing fewer dining occasions, but they expect each one to feel worth it.
Several industry datasets now show:
• Australians are dining out around 12 per cent less frequently than they did pre-2020
• When they do dine out, spend per head is up between 8 and 15 per cent, depending on venue type
• Bookings are growing, while walk-ins continue to drop
The message is clear.
The occasions are fewer, but the expectations are higher.
What this means for 2026
Operators who deliver consistency, comfort and honest value will hold their ground. Diners will not tolerate an average experience simply because they are spending more.
In 2026, menus will split into two clear approaches:
a. A tight, efficient core menu built for margin and reliability
• Fewer items
• Better portion control
• Shorter cook times
• Strong allergen management
• Consistency across the week
b. A rotating highlights menu
• Seasonal dishes
• Limited items that create interest
• Chef-driven ideas without slowing the kitchen
• Higher price points aligned with premium ingredients
This “two-speed” approach is emerging as the operational sweet spot. It gives chefs room to move while keeping labour and COGS manageable.
Supporting data:
• More than half of Australian restaurants reduced menu size in 2025
• Operators who cut menus by 20 per cent or more saw material improvements in cost control and speed of service
Expect this to become the new normal.
Earlier dining times saw a resurgence in 2024 and 2025, especially among Boomers and Millennials with families.
With ongoing cost-of-living pressures, this trend will deepen.
Key drivers:
• Guests want value and calm, not late-night extravagance
• Families prefer to dine before seven
• Older diners are returning to their pre-pandemic habits
By late 2026:
We will likely see the 5.30 pm to 7 pm window become the new peak in many suburban and regional venues.
This does not mean late-night dining will disappear. It means operators will need to adjust staff rostering, specials and service patterns to match actual demand.
The category is no longer “emerging.” It has arrived.
• Non alcoholic drink sales are up more than 30 per cent year on year
• Gen Z drinks about 60 per cent less alcohol than Millennials did at the same age
• One in three diners says they actively look for non alcoholic options before ordering
This is not a trend that will fade. It is a behaviour shift.
By 2026, diners will expect:
• A considered zero alcohol list
• Thoughtful pairings
• Attractive presentation
• Pricing that reflects effort, not sugar water in a tall glass
Operators who treat zero alcohol as a core revenue stream rather than an afterthought will be better positioned as alcohol consumption continues to change.
Technology is still shaping the dining experience, but diners are drawing a line.
They want technology that removes friction, not technology that replaces hospitality.
What diners welcome in 2026:
• Seamless booking systems
• Live wait times
• Accurate menu availability
• Easy payment options
What diners push back on:
• QR code menus that never load
• Ordering systems that feel like homework
• Digital touchpoints that replace human service
Operators who keep technology in the background rather than on centre stage will win loyalty.
Value does not mean cheap.
Value means fair, transparent and consistent.
Consumer research across 2025 shows diners judge value by:
• Portion size that matches the price
• Quality ingredients
• Honest communication from staff
• A smooth, friendly experience from arrival to bill
Discounts will not be the winning strategy in 2026.
Clarity and consistency will.
As economic pressure settles, Australians are returning to long lunches, late breakfasts, milestone dinners and small celebrations.
• Daytime spending is up 12 per cent year on year
• Group bookings are recovering strongly
• Corporate spend is slowly returning in metro areas
Expect more:
• Set menus
• Shared banquets
• Beverage packages
• Private dining requests
This is a revenue opportunity, especially mid-week.
Plant-based eating is entering a more mature phase.
Diners are choosing plant-forward dishes because they feel balanced and flavour-driven, not because they are labelled vegan.
In 2026, expect:
• More venues to integrate plant-forward dishes into the main menu rather than a separate section
• Better use of Australian seasonal produce
• More interest in sides, salads and vegetables treated as hero dishes
This shift is driven by health, value and flavour more than dietary identity.
Labour will remain one of the biggest challenges in 2026, but expectations are shifting across the industry.
Younger staff want:
• Predictable rosters
• Skills development
• A healthy culture
• Clear pathways
Operators who invest in training and communication will see stronger retention. This is particularly important given the continued high competition for skilled staff.
Diners are still eager to eat out. They are more deliberate, more informed and more aware of the whole experience.
The operators who thrive will be those who:
• Keep menus tight and consistent
• Deliver genuine value
• Embrace zero alcohol as a revenue category
• Use technology to reduce friction, not add it
• Build a team culture that supports stability
• Create experiences that feel worth getting out of the house for
The dining room of 2026 will not be harder.
It will be clearer.
Guests are telling us what they want.
The opportunity lies in responding with purpose.
This article provides only industry trends and general guidance. Operators should assess what is suitable for their own business.