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In today’s evolving foodservice landscape, operators are navigating a complex mix of new consumer behaviors and needs, pricing pressures, and the bifurcation of occasion spending. In this conversation from the 2026 National Restaurant Association Show in Chicago, Brian Choi, CEO and Managing Partner of The Food Institute, takes a moment with Graham Humphreys, President of The Culinary Edge, to discuss the top-line issues shaping the industry.
From determining the balance between functionality and indulgence to identifying the most valuable problems to solve, Humphreys shares perspective on how restaurants and foodservice brands can adjust and succeed in a changing market. They also explore key trends gaining momentum across the industry – portability, flexibility and affordability – and what they signal about consumer expectations.
