What’s on trend for hospitality in 2026?

KEITH MOTSI has spent – almost – a decade at Four Seasons hotels across Asia, and is currently head bartender at VIRTU in Tokyo. As our mentor on hospitality & service, it seems logical to ask him first.

Guest shifts go cultural
Drinks wise, things are looking up for long drinks. “It seems the highball is gonna be the next thing, being low-ABV you can drink more of them.” Palomas too are still “all the rage”, though he predicts the Espresso Martini has peaked. Fare ye well, our caffeinated modern classic, no-one can say it hasn’t had a good run.

In venues, Japanese listening bars will grow in volume (pardon the pun), and more bars will concentrate on food. “Signature serves will reach a whole new level,” he predicts.

Lastly, guest shifts will evolve into full-blown cultural exchanges. “Brands are going to have to adapt & the people who host are going to have to curate a better experience for visitors,” Keith says.

DANIL NEVKSY is taking a well-earned break after a typically busy year, especially the last two months as our Brand & Community mentor.

He agrees with Keith on listening bars, and serving exquisite food offerings (shout-out to Bar Leone’s mortadella sandwich). But what else is on the horizon?

Garnishes go fruity!
⁠”I think 2026 is the year of the Ramos twist,” he proclaims. The US and Latin American will continue to embrace modernist technology for making cocktails, while in Asia-Pacific and Europe the pendulum is swinging back to classic or classically oriented drinks.

Garnishes are back, and they’ll be big, exemplified by Schmuck and Moebius. Fresh fruit garnishes are in – sort of, though not if dehydrated.

Also big, t⁠iny cocktails! “I think 2/3 sippers are going to become more prevalent in certain spaces.”

JULIETTE LARROY Our resident expert on Creativity & Product, co-founder of Schmuck, is looking forward to twists on old cultural drinks, namechecking the Affogato in Italy, Michelada, Lemonada Brasileira, Egg Nog, and Pickle Back.

Glassware gets exotic
“Martini is the new Negroni,” she asserts, at least in America, while ⁠⁠non-alcoholic cocktails are more and more important. On the way out, Espresso Martinis, and clear cocktails in general.

Prepare also for a plethora of beautiful weird and wonderful glassware, sourced from brands that differ from the usual suspects.

JEAN TRINH Checking in from Cartagena, Colombia, shares his vision of hospitality in South America for 2026.

“There will be priority given to local products, due to the growing connection between bars and restaurants, customer interest, sustainability, but also prices,” he says, along with classic cocktails and those with slight twists.

Service goes back to basics
Glassware will become more technical, such as the ‘unbreakable’ models coming out of Japan.

More generally for hospitality, Jean anticipates more offers that are achievable and understandable for any customer, along with “a return to the basics of hospitality” – friendly, smiling, with protocols but relaxed.

There may also be a more polished approach to the customer experience, encompassing music, bar design, merchandising and more thoughtful food.

As you can see, from drink design to presentation, service to sourcing, 2026 is set to be another exciting year for hospitality – unless you’re an Espresso Martini!

What trends do you predict for hospitality and service in 2026?