San Francisco – November 04, 2026 -- Dining on OpenTable rose 11% year-over-year in 2026, and 76% of Americans expect to spend the same or more on eating out in 2027, according to the platform's 2027 Dining Trends Report.
OpenTable's reservation data covers seated diners on its U.S. platform from January 1 to August 31, 2026, compared with the same period in 2025. A Ripple Research survey of 2,001 U.S. respondents, fielded September 15-23, 2026, supplies the sentiment data. In that survey, 68% expect to visit restaurants the same or more often next year.
Gen Z leads planned spending increases at 58%
Younger diners are the most eager to spend. Some 58% of Gen Z expect to raise their dining budgets in 2027, versus 44% of Americans overall.
Everyday 'micro-occasions' lift reservation demand
OpenTable uses the term "micro-occasions" for small celebrations that now justify a restaurant meal. Some 35% of Americans expect to mark smaller or everyday moments with a restaurant meal more often in 2027, rising to 56% of Gen Z.
Over the past year, 26% of Gen Z and Millennials celebrated payday with a restaurant meal. A further 20% of Americans dined out after receiving good news.
Occasion dictates budget for 34% choosing volume over prestige
Given the same budget, 34% of Americans would pick a more affordable restaurant to order more food and drinks. Only 18% would choose a pricier venue and order fewer items. Another 26% say the choice depends on the occasion.
Entertainment pairing reaches 83% of Gen Z
In the past year, 83% of Gen Z paired a restaurant meal with an entertainment, cultural or community outing. Looking ahead, 40% of all Americans expect entertainment or live events to make them dine out more often in 2027.
Restaurants are also building their own draws. Dining through OpenTable Experiences grew 51% year-over-year in 2026.
Majority of Gen Z and Millennials want regular status
Some 64% of Gen Z and 57% of Millennials will try to become restaurant regulars in 2027. Respondents cited convenience, consistency, better service or a better table, and perks as motivations.
"Diners want experiences that feel worth it," said Amy Wei, Chief Operating Officer at OpenTable. She said the shift gives restaurants more openings to turn everyday moments into lasting guest relationships.