Top Trends in Restaurant Equipment: What’s Changing in 2026

For restaurant operators, 2026 isn’t just another year on the calendar, it’s a pivot point for the back-of-house.

A convergence of regulatory deadlines, technological leaps, and economic pressures is reshaping how commercial kitchens operate. Several major forces are at play:

Refrigerants: The federal AIM Act continues phasing down HFCs to 15% of baseline by 2036, pushing the market toward low-GWP refrigerants like R-290 in commercial refrigeration.
Food safety: The FDA’s Food Code 2022 and the 2024 Supplement continue to encourage operators to adopt tighter time-temperature controls and modern record-keeping practices.
Ventilation/hoods: The 2024 edition of NFPA 96 guides design, inspection, and maintenance for commercial cooking ventilation, crucial if you’re considering “ventless.”

Amid these changes, there’s a powerful push toward connected, data-logging kitchens and ENERGY STAR equipment to slash utility costs.

And here in Texas, our state’s commitment to “energy choice” means that many kitchens will opt for hybrid gas and electric solutions rather than going all-electric.

Finding your way through this landscape requires a smart equipment strategy. Whether you’re looking to buy new cooking equipment or need to browse refrigeration that meets new standards, planning ahead is essential.

Let’s dive into the first commercial kitchen equipment trend: smart, connected kitchens and why they’re quickly becoming the new standard.

#1 Smart, Connected Modern Kitchens Go Mainstream

What used to be a pilot is now a table stake: sensors, connected controls, and dashboards that pull equipment data into one view for predictive maintenance, automated temperature logs, and QA.

Many case studies and vendor-neutral explainers show real gains, less downtime, cleaner audit trails, and reduced waste when issues trigger alerts after hours.

How to buy in 2026?

Ask for open integrations (APIs or export formats) so that your data isn’t trapped.
Look for remote diagnostics and role-based access (helpful for multi-unit ops).
Fold HACCP-grade probes & refrigeration sensors into the same platform.

#2 Induction Adoption Rises, Kitchens Go Hybrid

Induction’s advantages, speed, precise control, cooler lines, and easier cleanup continue to win over chefs, especially for high-turn stations and tight footprints. Industry and research sources highlight the benefits of line comfort and efficiency.

In Texas, expect hybrid cooklines (gas + induction). HB 17 preserves energy choice, so most operators will slot induction where it helps throughput and comfort without ripping out everything gas.

Buyer notes for 2026:

Choose modular hobs that slide into existing lines; confirm electrical service.
Verify cookware compatibility and keep a few backup pans labeled “induction.”
Ask about board protection and service access for heavy-use environments.

#3 Refrigeration Shifts to Low-GWP

Because HFC “allowances” ratchet down each year, operators are planning replacements around low-GWP refrigerants like R-290.

Expect more units labeled for hydrocarbon use, along with training needs for handling and leak detection.

What to do:

Map older boxes and phase replacements over the next 24 months. You'll find that the entire next generation of new reach-ins, prep tables, and walk-ins is already built around these highly efficient and compliant hydrocarbon systems.
Review sector and tech-transition context with your service partner.
Implement continuous monitoring for walk-ins and high-risk cases.

#4 Efficiency First, ENERGY STAR Keeps Paying

ENERGY STAR models in categories such as fryers, ovens, steamers, dishwashers, griddles, hot holding units, refrigerators/freezers, and ice machines deliver meaningful utility savings, often in double-digit percentages, depending on the category and duty cycle.

The ENERGY STAR Commercial Food Service portal consolidates specs, calculators, and qualifying product lists.

#5 Ventless & Flexible Cooking Widen Site Options

“Ventless” speed/combi solutions can unlock tough sites, kiosks, or menu extensions but ventless isn’t hoodless in every case.

You’ll still coordinate with your AHJ and verify listings (e.g., UL 710B for recirculating systems) and menu limitations, especially for grease-laden vapors.

Checklist for 2026:

Confirm UL listing and any protein restrictions in the submittal.
Document cleaning intervals and filter maintenance to maintain the listing.
Align with NFPA 96 (2024) and local code adoption; keep inspection records tidy.

#6 Combi & Speed Ovens Power Smaller, Multi-daypart Menus

Combi demand continues to grow, driven by menu agility, higher yield on proteins, and labor relief.

Recent market trackers peg combi growth around ~9% CAGR through 2030; high-speed ovens also show steady expansion on throughput and energy performance.

Many of these innovations are reflected in today’s cooking equipment collections, with combi and convection ovens that help restaurants run multiple dayparts from a smaller footprint.

#7 Digital Food Safety (HACCP) Becomes the Default

With modern Food Code adoption, wireless probes and continuous refrigeration sensors are replacing paper logs.

The value is simple: automatic records, instant alerts, easier audits, and fewer toss-outs after a temp excursion.

If you’re rolling out chain-wide, pick a platform that:

Covers receiving > storage > prep > hot hold/service,
Exports clean HACCP reports,
Plays well with KDS/POS for one source of truth.

#8 PFAS-free Momentum Affects Cookware and Packaging Choices

States have tightened PFAS restrictions in food packaging for years; now, California’s SB 682 (2025) would extend these restrictions to cookware, with a decision timing in October 2025 and a phase-in later in the decade.

If signed, large suppliers may shift national assortments. It's good to ask for materials disclosures and alternatives from vendors, especially if you operate in multiple states.

#9 Ghost & Hybrid Formats Reward Modular, Mobile Gear

The “ghost kitchen” wave didn’t vanish, it matured. 2025 data and trade coverage show off-premises now represents about three-quarters of restaurant traffic, and operators are blending dine-in with delivery/pick-up in hybrid footprints.

That favors plug-and-play cooking, holding, and refrigeration, you can reconfigure as channels swing. Modular prep stations help micro-kitchens scale. Our preparation collection features several compact models for you to explore.

#10 The Used & Refurbished Market Stretches Budgets

With new purchases earmarked for compliance and efficiency, many operators backfill the rest of the line with pre-owned pieces to keep openings and remodels on budget.

Use pre-owned for non-critical items, or as a bridge while you wait for long-lead models.

How to Spec 2026 Upgrades

Quick checklist to prepare for 2026 upgrades:

Map refrigeration replacements to AIM Act milestones: Plan for R-290 units and train on hydrocarbon basics and leak response.
Stack efficiency + rebates: Shortlist ENERGY STAR models first, then check AEP Texas, Oncor CHEF, Austin Energy, and the ENERGY STAR rebate finder.
Plan hybrid cooklines: Use induction where it cools the line and speeds service; keep gas where it suits your menu, HB 17 preserves that choice.
Verify hood/ventless approvals early: “Ventless” depends on unit listings, menu, and local adoption of NFPA/IMC. Align with your AHJ before you buy.
Bake in connectivity: For big-ticket pieces, ask about data exports, remote diagnostics, and security posture (connected gear expands your attack surface).

Questions Restaurant Owners Ask Us All the Time

Will supply chain delays affect my 2026 projects?

Lead times have improved since the pandemic but can still spike for specialty items (like combis or custom refrigeration).

That’s why many operators order critical pieces early and fill gaps with pre-owned units until long-lead gear arrives. Planning six months ahead is a safe buffer.

What if my staff isn’t trained on induction or smart equipment?

Training is often bundled into equipment purchases now. Many manufacturers provide short video modules or on-site demos.

Since turnover is high, it helps to choose intuitive controls and equipment with role-based access, so new staff can get up to speed quickly.

How do I balance upgrading equipment with limited budgets?

You don’t have to replace everything at once. Start with compliance-critical pieces like refrigeration, then layer in efficiency or menu-flexibility upgrades.

Many operators stretch budgets by mixing new ENERGY STAR models with high-quality pre-owned or scratch-and-dent gear that still comes with warranty coverage.

How can I be sure the equipment will pass local inspections?

Even “ventless” and “low-GWP” units need to be approved by your local AHJ (Authority Having Jurisdiction).

Ask vendors for UL listings, specifications sheets, and NSF certifications upfront. Having paperwork ready can prevent delays at final inspection.

What about warranty and service support for new tech?

Smart equipment is only as good as its service network. Look for brands with local parts availability and warranty-backed service.

For pre-owned, make sure your supplier certifies and warranties units, otherwise savings may disappear in repairs.

I'm feeling overwhelmed. If I can only make one significant equipment change in 2026, what should it be?

If you have to choose just one, let regulations and long-term risk guide you. The single most critical area to address is your refrigeration.

The HFC refrigerant phasedown under the AIM Act is not optional. Proactively replacing your oldest R-404A walk-in or reach-in with a compliant, efficient R-290 model protects you from future compliance issues, emergency replacement costs, and coolant shortages.

It's a move that secures the literal foundation of your inventory and operation.

Build a 24-month Plan

Looking ahead to 2026, the path to a smarter, more efficient kitchen is clear. Focus your 24-month equipment plan on three key buckets:

Compliance-Critical: Tackle refrigeration and ventilation first.
Labor & Uptime: Invest in connected and automated equipment to prevent downtime.
Menu Agility: Embrace combi ovens, speed cookers, and modular gear to adapt quickly.

Overcoming these changes can be complex, but you don't have to do it alone.

Contact us at Texas Restaurant Supply today to schedule a quick spec check or discuss your rebate options. Our experts can help you compare the latest models with our high-quality pre-owned or new inventory to build the perfect kitchen for 2026 and beyond.