Restaurant, Foodservice Sales To Reach $1.55T

The restaurant and foodservice industry will see modest growth in the year ahead, according to the National Restaurant Association‘s 2026 State of the Restaurant Industry report. Specifically, the association projects sales will reach $1.55 trillion and restaurant operators will add more than 100,000 jobs. In comparison, the association put sales in 2025 at $1.4 trillion.

Operators are navigating uneven traffic and rising costs, while consumers are increasingly stretched, the association states in the release. But a bright spot comes in how adults (61%) continue to prioritize 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,” says Michelle Korsmo, president and CEO of the National Restaurant Association, in a statement. “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.”

Here’s a look at the association’s key findings, by the numbers, from the report:

1.3%: The percentage of real sales growth the association forecasts. Many operators expect sales to hold steady or improve this year.

7 in 10: More than 7 in 10 consumers say they would use restaurants more frequently if they had more disposable income. Pent-up demand remains a bright spot.

15.8M: The number of jobs restaurant and foodservice employment is projected to reach in 2026. While the industry workforce will continue to grow, it will be challenging to fill the open positions.

9 in 10: More than 9 in 10 operators cite food, labor, insurance, energy and swipe fees as significant challenges. The association points to workforce development and technology as a couple solutions to ease margin pressures.

“Success for operators this year will hinge on their ability to get the math right in a still-challenging economic environment,” says Chad Moutray, senior vice president, industry research and knowledge, and chief economist at 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.”

Part of the association’s report also includes a look at menu trends through its 2026 What’s Hot Culinary Forecast. For more on the state of the industry, see FER’s exclusive “2026 State of the Foodservice Industry.”

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