The future of Foodservice is hybrid: key insights from the SIGEP Vision Talk 2026

The new era of foodservice 

SIGEP World 2026 opened with the SIGEP Vision Talk, a panel discussion bringing together international experts to explore the future of the global foodservice industry. Hosted at the Vision Plaza, the session launched five days of insights dedicated to foodservice trends, evolving consumer behaviors and new business models shaping the out-of-home sector.
 

The panel featured speakers from across the globe:

• Edurne Uranga, VP Europe at Circana

• Nicola Greco, Co-founder and CEO of RivaReno Gelato

• Stacey Kane, fractional CMO working with multiple U.S. fast-casual brands

• Chef Saby, founder of Fabrica by Chef Saby and representative of India’s foodservice sector

Together they explored how the industry is evolving in response to changing consumer expectations, hybrid concepts and global market dynamics.

A global market shaped by uncertainty 

According to Circana’s Edurne Uranga, the last few years have fundamentally reshaped consumer behavior. From the pandemic to inflation, supply chain disruptions and geopolitical tensions, consumers have been navigating an environment of constant uncertainty. This has created what she described as a “permanent state of alert” among consumers. 

As a result, people are becoming more selective about how they spend their money, particularly when it comes to dining out. While the global foodservice industry remains resilient, traffic trends vary significantly across regions. Mediterranean countries such as Italy and Spain continue to perform relatively well, as eating out remains a key part of cultural and social life. 

The key challenge for operators today is understanding how consumers are adjusting: 

• Are they switching to more affordable channels? 
• Are they reducing consumption occasions? 
• Or are they seeking higher-value experiences? 

Understanding these behaviors is essential to designing successful strategies. 

Value now means experience 

In the United States, the market tells an interesting story. According to marketing expert Stacey Kane, traffic may be declining, but total spending continues to grow. Consumers are spending more money per visit, but they are also becoming more demanding. 

Today’s customers evaluate every purchase through a new lens: 

“Is this experience worth my money?” 

Value is no longer defined purely by price. Instead, it includes: 

• quality 
• convenience 
• brand connection 
• experience 

This shift is pushing brands to rethink how they create engagement with customers — sometimes even through unexpected tactics such as community-driven merchandising or brand collectibles. 

Another major trend is flexibility in ordering, with consumers expecting seamless experiences whether they order via apps, delivery platforms, drive-throughs or in-store. 

The rise of hybrid foodservice concepts 

One of the central themes of the discussion was the rapid growth of hybrid foodservice formats. According to consumer research insights, traditional boundaries between categories — restaurants, cafés, retail and bakeries — are increasingly disappearing. 

Consumers no longer think in terms of categories. Instead, they think about occasions. 

They simply ask themselves: 

• Where can I get something to eat? 
• Where can I meet friends? 
• Where can I enjoy a specific experience? 

This shift is driving the rise of hybrid formats such as: 

• modern cafés offering brunch and evening experiences 
• bakeries evolving into all-day dining spaces 
• venues combining coffee, desserts, retail and entertainment 

These concepts are designed to meet multiple consumption occasions throughout the day. 

Hybrid concepts: opportunity and risk 

While hybrid models offer strong opportunities, they also require careful strategy. Nicola Greco, CEO of RivaReno Gelato, shared insights from his experience expanding an Italian artisanal gelato brand internationally. 

Gelato shops are traditionally highly specialized concepts, which makes diversification complex. Adding new product categories can help mitigate seasonality — especially during colder months — but it also carries the risk of brand dilution. 

For RivaReno, the most successful hybrid combination has been gelato and coffee. However, Greco stressed that hybridization must be carefully designed: 

• product categories must be coherent with the brand 
• operational structures must support new offerings 
• the brand identity must remain clear 

Simply adding new products without strategic alignment rarely works. 

India: a market full of opportunity 

The conversation also highlighted the extraordinary growth potential of the Indian foodservice market. With 65% of its population under 35, India is experiencing a wave of change driven by young, tech-savvy consumers. 

The sector is expected to grow from around $80 billion to over $120 billion in the coming years. Today’s Indian consumers are increasingly informed and curious about what they eat. They are asking questions about ingredients, authenticity and product origin. 

This shift is opening major opportunities for: 

• Italian cuisine 
• Artisanal gelato 
• Specialty coffee 
• European bakery concepts 

Hybrid formats — such as cafés combining coffee, desserts and casual dining — are becoming particularly appealing to younger consumers. 

The key priorities for the future 

At the end of the discussion, panelists were asked to summarize the most important priorities for foodservice operators. 

Several key words emerged: 

Understand the consumer 
Operators must deeply understand evolving consumer needs. 
 

Protect the brand 
Strong brand identity should guide every strategic decision. 
 

Innovation 
Continuous innovation remains essential in a highly competitive industry. 
 

Sustainability 
Environmental and ethical considerations are increasingly influencing consumer choices. 

Ultimately, the panel highlighted that innovation should always start from the consumer, not the other way around. 

A global industry built on connection 

The SIGEP Vision Talk demonstrated how the future of foodservice will be shaped by the intersection of different cultures, markets and ideas. From Italian artisanal heritage to American marketing innovation and the creative energy of India’s emerging market, the discussion reflected the truly global nature of the industry. 

As the foodservice sector continues to evolve, one message stood out clearly: The brands that succeed will be those that combine innovation, authenticity and a deep understanding of their customers.