Delmonico’s Hospitality Group Forecasts Hospitality Trends for 2026
Delmonico's Hospitality Group (DHG), a leader in New York City's dining and hospitality scene and the parent company of the historic Delmonico's, TUCCI, and the upcoming Boogie Lab - Artisan Bakery, Bistro & Bar (set to open spring 2026), has unveiled its 2026 outlook and trends for the food, beverage, and hospitality industry. This outlook draws on valuable insights and experiences from the group's key leaders.
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Delmonico's, located at 56 Beaver St in Manhattan, is America's first fine dining establishment
Under the guidance of Dennis Turcinovic, owner and executive culinary partner, DHG has garnered a reputation for its acclaimed and innovative dining establishments across New York City. Turcinovic, along with Max Tucci, a third-generation brand partner of Delmonico's and founding member of TUCCI, and Carin Sarafian, director of events for DHG, has shared updates on an industry that emphasizes personalization, nostalgia, innovation, and legacy.
Here’s a look at Delmonico’s Hospitality Group’s key trends and predictions for 2026:
Celebrating Culinary Heritage & Legacy: America’s 250th
As America celebrates its 250th anniversary in 2026, Delmonico’s is uniquely positioned to showcase its culinary heritage and legacy in American dining. Delmonico’s was the first to use the term “restaurant,” the country’s first fine-dining place, the first to introduce tablecloths, and the first to serve female diners unaccompanied by men. The restaurant is renowned for creating iconic American dishes such as Baked Alaska, Lobster Newberg, Chicken a la Keene, Eggs Benedict, and, of course, the Delmonico Steak. “This upcoming year is a big year for America and its history – this will be a special year for iconic brands and destinations with a rich history for our country. It’s a great time to recognize and share these unique American cultural offerings and to bring attention to history that many might not be aware of,” shared Turcinovic.
The Tucci family, which once owned Delmonico’s and for which TUCCI restaurant is named, will also celebrate 100 years of hospitality in 2026.
Nostalgia Revived
The dining industry is returning to nostalgic, more inviting times with the comeback of family-owned restaurants and cozy dining spaces like the new Epicurean Room at Delmonico’s, named after Chef Charles Ranhofer's 1800s cookbook, The Epicurean. “There's an unmistakable sense of warm hospitality—the kind where the Front of House knows your name before you even sit down,” shared Tucci. He describes this shift as a return to the soul and heritage of old Delmonico’s, highlighting genuine connection and tradition. “It’s about places built by generations who believe, as my grandfather Oscar Tucci always said, that ‘all are welcome to the table.’” Today’s guests look for authentic experiences, connections, and establishments rooted in family ties. In Tucci’s view, the industry needs fewer cold, silent-investor restaurants and more heartfelt, legacy-driven venues where hospitality isn’t just a transaction—it’s a shared tradition.
The 5pm Dining Reservation
Early dining reservations are gaining traction. Delmonico’s has adapted to this trend by opening at 4 PM on Saturdays and 3 PM on Sundays. Traditionally popular among older diners, the 5-6 PM window now sees a growing number of younger professionals. In the last few weeks of Q4, Delmonico’s reported a 500% increase in bookings at 5:30 PM, a 250% increase at 6 PM, and a 200% increase at 6:30 PM. “This trend is fueled by the convenience of dining before heading home, more flexible work schedules, as well as families seeking quality time together,” shared Turcinovic. “Early dining also aligns well with tourists’ schedules, where dining times may differ significantly.” Early slots also offer more availability compared to peak times, making them appealing. At TUCCI, early reservations have been beneficial, maximizing guest capacity and matching spending levels of those dining later. We expect this trend to continue into 2026 and beyond.
Classic Cocktails: The Timeless Appeal
Alongside the restaurants’ iconic dishes, Delmonico’s and TUCCI are embracing the renaissance of classic cocktails made with simple, high-quality ingredients. “What’s old is new again,” shared Max Tucci. “It’s moving forward while looking back—the elegance of traditional cocktails continues to enchant today’s diners with the nostalgia of old New York.” Tucci is currently writing "The Delmonico Way Cocktail Book" (Rizzoli 2027), a sequel to his bestselling cookbook "The Delmonico Way." It will celebrate Delmonico's 200th anniversary in 2027 with a collection of beloved, modern cocktails that incorporate nostalgic favorites. The book will span two centuries of cocktails served at Delmonico’s.
Smaller Portions
Earlier this year, TUCCI introduced a small plates menu in response to the growing desire for more mindful portions as GLP-1 use rises. A pioneer in this trend, TUCCI’s small plate menu also addressed another important situation in the restaurant industry: food waste. “In true TUCCI style, it wasn’t just about following a trend; it was about creating a menu for a new lifestyle, elevating hospitality while reducing food waste,” shared Tucci. “Smaller portions allow guests to enjoy a lighter, intentional experience while sampling a beautiful array of dishes.”
Embracing Sourdough
As health trends continue to evolve, the demand for sourdough products is set to thrive well into 2026. Known for its digestive benefits and use of simple ingredients, sourdough baked goods are gaining traction among American diners. “Delmonico's Hospitality Group is excited to introduce the beloved European sourdough brand, Boogie Lab and Boogie Bakery, to U.S. consumers through our latest venture, Boogie Lab - Artisan Bakery, Bistro & Bar, along with an online retail launch,” shared Turcinovic.
“Utilizing proprietary technology, Boogie Lab produces sourdough at scale while maintaining the integrity of its simple ingredients. This better-for-you bread option caters to a growing market of health-conscious consumers seeking nutritious food choices. As more diners prioritize their well-being, the popularity of sourdough is poised to expand, making it a staple in the modern culinary landscape.”
A Return to Meaningful Connections
Carin Sarafian oversees event planning at all Delmonico’s Hospitality Group restaurants. At Delmonico’s and TUCCI, Sarafian has observed an increase in meaningful interactions and a return to genuine communication. “More and more people are preferring phone calls for event planning, which allows for more meaningful conversations and personalization — by picking up the phone, you can truly connect and gain a better understanding with a client or guest, helping to make an event feel more special.” She has also noted that in-person lunch, dinner, or coffee meetings have distinguished her approach due to that personal touch, becoming increasingly popular as people want to sit across the table from someone they are doing business with and appreciate the genuine interest she takes in the success of their events. Additionally, Sarafian has received more letters and thank-you notes. “In a world where email reigns and connection is more important than ever, there’s a nostalgic feel to going back to the basics of a handwritten note.”
As diners seek more meaning, connection, and quality in every experience, Delmonico’s Hospitality Group is ready to lead the next chapter of New York City dining in 2026, rooted in heritage, driven by innovation, and designed for how guests live now.
View source version on businesswire.com: https://www.businesswire.com/news/home/20251215369530/en/
Delmonico's Hospitality Group has unveiled its 2026 outlook and trends for the food, beverage, and hospitality industry
Contacts
Media Contact:
Laura Cocivera, Chapman Communications Group, laura@chapmancommunicationsgroup.com