2026 Will Be a Defining Year for Restaurants

An interview with Thomas Løkling Pedersen, Founder & COO at Foodback

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In the Nordic restaurant scene, 2026 is shaping up to be a decisive year. According to Thomas Løkling Pedersen, Founder & Chief Operating Officer of Foodback, three challenges dominate the agenda: staffing, revenue, and guest traffic.

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“Labor shortages are hitting hard, and wages keep rising. A recent report showed that 70% of restaurant operators globally struggle to fill key roles, and 45% say they don’t have enough staff to meet current demand. That makes technology not a luxury, but a necessity,” Pedersen explains, citing Oracle’s global data.

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At the same time, guest behavior is shifting rapidly. Fast casual, takeaway, and delivery models are growing far faster than traditional dine-in. IFMA forecasts that by 2026, virtual kitchens and delivery will cross $2 billion in sales.

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For Pedersen, the real opportunity lies in using proprietary, real-time data to guide decisions: “Whether it’s staffing, menus, or guest experience, the restaurants that can act in the moment — not weeks later when static reports arrive — will be the ones that thrive.”

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Technology’s Role in Daily Operations

Pedersen emphasizes that the impact of technology depends largely on where a restaurant sits on the maturity curve.

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“Some restaurants are tech-native — they’ve built fully integrated POS, loyalty, booking, and guest feedback systems from day one. Others are still stuck in spreadsheets and disconnected tools. The gap between those two groups is widening.”

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The point, he stresses, isn’t to chase every new tool: “Technology should serve a clear purpose: to automate and optimize, or to deliberately preserve the human touch. The worst approach is jumping on everything without a plan — it just creates noise, not value.”

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Guests Expect Seamlessness

Younger guests, in particular, expect digital touchpoints to be frictionless and consistent.

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“The challenge today is confusion. In one restaurant you order at the table, in another you download an app, in a third someone takes your order. If there’s friction or uncertainty, the experience suffers. The goal should be clarity and consistency so the tech fades into the background, leaving the focus on food, atmosphere, and connection.”

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Two Common Mistakes

Pedersen often sees restaurants stumble in two ways when adopting new technology:

1. Top-down rollouts without explaining the “why.” If staff don’t see how a new tool helps them personally, adoption fails. Success requires internal champions who communicate the value clearly.
2. Fragmentation. Adding new tools without considering integration creates more work and frustration. “It’s better to choose the second-best tool that integrates well than the best standalone tool that doesn’t.”

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