Even as we look back, we must also look forward. Chefs and restaurateurs agree that 2025 was a tough time for F&B, but will 2026 continue to be so?
Some of our most passionate clients still holding on to their dreams tell us their forecast for the F&B industry in 2026, and what they’re preparing for.
Hear from:
- Chef Bjorn Shen of Artichoke and Small’s
- Chef Makoto Arami of AMI Patisserie
- Vadim Korob of Food Concepts Group (54O Steakhouse, Altro Zafferano and Griglia)
- Chef Zor Tan of Restaurant Born
*Listed in alphabetical order of chefs’ first name
Note:
These excerpts may be used for an article, with appropriate credit. If you require portraits and/or restaurant images, please click on the sub-headers which will be hyperlinked to folders containing these.
Outside of these excerpts, they’ve generously shared more. Should you wish to see all of what they’ve said for an article, we’d be happy to share. Again, don’t hesitate to get in touch.
Alternatively, we’re happy to arrange interviews if you wish to speak to them personally.
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BJORN SHEN, CHEF-OWNER, ARTICHOKE, and SMALL’S
Forecast for 2026
I foresee that there will be more small-format, chef-driven concepts that are lean, personal, emotionally resonant. There will also be more hyper-regional, ingredient-driven Asian concepts.
“Luxury casual” will remain the sweet spot. I also think comfort categories such as pizza, noodles, soft-serve, gelato will stay strong.
Consumers remain selective, but they’ll spend for experiences that feel authentic, intimate, and personal, in line with a growing appreciation of craft and storytelling. Singapore diners are still curious, open-minded, and willing to explore. Creativity will continue to be rewarded — as long as it’s honest, tight, and deeply human.
MAKOTO ARAMI, RESIDENT CHEF, AMI PATISSERIE
Forecast for 2026
I think many of the current challenges will continue into 2026, but there will also be new opportunities. Guests increasingly enjoy à la carte menus and sharing plates, and I believe this style of dining will remain strong next year.
One trend I see is the rise of Japanese wine bars and Asian wines. Recently, many Japanese wine bars have opened, featuring wines from regions like Hokkaido.
At AMI, we are also planning to expand our Japanese wine selection and to tell more stories that connect pastry, food, and terroir from Japan and Asia. We hope to invite Japanese winemakers to AMI and to showcase more Asian wines in general. I believe the alcohol category, especially with unique regional stories, still has strong potential in Singapore.
AMI Patisserie Cafe Interior
VADIM KOROB – MANAGING DIRECTOR, FOOD CONCEPTS GROUP (54O STEAKHOUSE, ALTRO ZAFFERANO, GRIGLIA)
Forecast for 2026
In terms of guest behaviour, I believe that guests will continue to value affordability, perceived value and overall convenience.
There is cautious optimism that improvement in global markets will help to restore consumer confidence and bring back higher spending and frequency of visits, and rapidly developing AI technology is likely to open new growth opportunities and lower costs in the near future.
Persistent labour shortages, constant increase in supply costs, and inflation risks are expected to challenge recovery and growth.
ZOR TAN, CHEF-OWNER, BORN RESTAURANT
Forecast for 2026
It is very hard to predict, but my personal feeling is that Chinese cuisine will continue to grow stronger, especially concepts and brands from China that see potential in Singapore. Casual dining, which gives people flexibility in how and what they eat, will likely remain the strongest segment.
As people travel more and eat overseas, their expectations and tastes will keep evolving. That means we, as an industry, must keep evolving too.
Restaurant Born Main Dining Room
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Some of these sound super exciting, and give us hope that 2026 will be a smoother year for F&B. Eleanor Roosevelt once said that, “The future belongs to those who believe in the beauty of their dreams.”
With this in mind, we’ll wish everyone a wonderful year ahead.
