January 2026

Monthly News & Updates

Chairman's Message

Aloha HRA Ohana,

Happy New Year! The start of the year is always a moment for reflection and renewal, and it offers us the opportunity to reset our priorities while recommitting to the values that define Hawai‘i’s restaurant industry: hard work, ho’okipa, and aloha!

January is traditionally a time of both opportunity and challenge for our industry. While visitor activity continues to evolve and local dining patterns shift after the holidays, our members remain adaptable and resilient. Across the islands, you continue to innovate—adjusting menus, refining operations, and finding creative ways to deliver exceptional experiences to both residents and visitors. Your perseverance is what keeps our industry strong. 

HGIA Releases $18 Million for Clean Energy Loans

The Hawaiʻi Green Infrastructure Authority (HGIA) has announced $18 million in new loan funding through its Green Energy Market Securitization (GEMS) program. The funds will support clean energy upgrades for nonprofits, small businesses, and underserved ratepayers, helping lower utility costs across the state.

Financing is available for projects such as solar, battery storage, solar and heat pump water heaters, and commercial energy efficiency improvements, with repayment made through customers’ utility bills. The funding expands access to affordable clean energy solutions at a time of ongoing uncertainty around federal incentives.

Fresh Juice Availability Update for Hawaiʻi Restaurants

With the recent closure of Govinda’s after more than 40 years of serving Hawaiʻi’s restaurant, grocery, and hospitality community, some operators may be reassessing their fresh juice sourcing options.

We want to share that Summerland Island / Hawaiian Island Beverage Company remains an active, large-scale fresh juice producer in Hawaiʻi and is equipped to support restaurants, hotels, and venues across the islands. The company operates a local facility and delivers fresh juice statewide on a weekly basis.

Restaurant Performance Index Shows Modest Uptick

The National Restaurant Association’s Restaurant Performance Index (RPI) edged higher in the most recent report, reflecting a modest improvement in operators’ outlook for future sales and business conditions. The index reached a neutral reading, signaling cautious optimism as restaurants continue to navigate uneven consumer demand.

Despite the slight improvement in expectations, current conditions remain mixed. Operators continue to report softer same-store sales and ongoing challenges with customer traffic, underscoring the importance of managing costs, staffing, and pricing strategies as the industry moves into the new year.



SpotOn: 2026 Profit Outlook for Independent Restaurants

SpotOn’s newly released 2026 Independent Restaurant Profit Outlook highlights key strategies for operators facing elevated costs, unpredictable traffic, and tightening margins. The report emphasizes a return to value-driven menus that make pricing transparent and fair, while still protecting profit margins. Restaurants that clearly communicate value and prioritize high-margin items are more likely to build guest trust and repeat visits in the year ahead.  

The outlook also underscores the importance of owning guest relationships and data, which can lower acquisition costs and strengthen repeat business. Technologies that centralize reservations, ordering, loyalty, and guest interactions can help operators make smarter decisions and protect profitability even as labor and supply costs remain high. 



Restaurant Employment Growth Remains Strong

Recent data from the National Restaurant Association shows continued job growth across the restaurant industry, with total employment now well above pre-pandemic levels. Limited-service and quick-service restaurants continue to lead gains, while full-service establishments are steadily rebuilding their workforce.

While staffing challenges remain in some regions and segments, the data reflects the industry’s ongoing role as a major employment driver and underscores the importance of workforce planning as operators move into 2026.



Six Restaurant Trends Shaping 2026

As the industry looks ahead to 2026, new analysis highlights several trends expected to shape restaurant operations in the year ahead. Key themes include ongoing supply-chain pressures, value-driven menu strategies, and a continued focus on efficiency, guest experience, and cost management.

Understanding these trends can help operators anticipate challenges, adapt strategies, and identify opportunities in an increasingly competitive environment.



Voice AI and Digital Booking Tech Are Changing Restaurants

Traditional restaurant reservation systems are being reimagined with advances in voice-enabled AI and digital booking technologies that aim to reduce manual workload and increase reservation conversion rates. These tools help restaurants handle peak-period phone bookings more efficiently and reduce missed opportunities, especially in full-service and casual dining establishments.



What Diners Expect From Restaurants in 2026

New research highlights how consumer expectations around dining are continuing to evolve heading into 2026. While value remains a priority, diners are increasingly focused on consistency, convenience, and experiences that feel worth the spend—whether that’s streamlined service, transparent pricing, or menus that balance familiarity with thoughtful innovation.

For operators, the findings reinforce the importance of aligning operations with guest expectations, from digital touchpoints and ordering flexibility to clear value propositions. Understanding where consumer priorities are shifting can help restaurants make more informed decisions as they plan for the year ahead.



Cold Coffee, Mocktails, and Beverage Innovation on 2026 Menus

Drink trends are shaping up as a major focus for operators in 2026, with restaurants and bars expanding their beverage offerings beyond traditional categories. Premium caffeine drinks, mocktails, and other non-alcoholic innovations are rising in popularity as guests look for creative, elevated drink experiences that pair well with meals and social occasions.

For operators, this means rethinking beverage programs not just as an add-on but as a strategic revenue driver, especially during slower food traffic periods or early evening service windows.