What’s hot in 2026
The Five Foodservice Trends to Watch
Welcome to our look at what’s shaping foodservice in 2026.
The transition from 2025 to 2026 brings new consumer expectations driven by economic pressures, technological advancement and evolving tastes.
In this report, you’ll find the five trends we see as defining the year ahead, from shifting consumer behaviors to operational transformation, with strategies you can put into practice.
• Classic Foods Reimagined for Modern Palates• Simple, Shared and Straightforward
• Experience First • Raising the Perceived Value
• Flavors Go Universal • Thoughtful Fusion
• The Everywhere Diner • Snackification Nation
• From Hype to Impact • Digital Personalization at Scale
01
Consumers are craving simplicity and finding comfort in everyday rituals as a response to increasing overstimulation. They want steady, reliable experiences that cut through information overload. In foodservice, this means familiar, timeless flavors that feel like home whether that’s congee
and mantou in China, arepas in Latin America, tagines in North Africa or hearty stews in Europe. Across cultures, the desire is the same: food and drink you can share, opportunities to disconnect and reconnect over cozy experiences.
of global consumers seek nostalgic flavors when buying snack products*
Classic dishes and beverages are having their moment, with approaches varying globally and by generation. Gen Z seeks shareable, social media-worthy experiences, like loaded fries and viral noodle dishes. Millennials embrace nostalgia with a modern twist, blending traditional elements with innovative, highly appreciated ingredients such as truffle mac and cheese or artisanal dumplings. Baby boomers gravitate toward straightforward childhood memories like soups and casseroles. The opportunity lies in honoring nostalgic anchors while adding playful, contemporary spins — such as miso-enriched mashed potatoes or brown butter lattes.
PUT IT INTO PRACTICE
• Test unexpected flavor pairings within familiar formats Lavender in shortbread, cardamom in rice pudding • Tailor comfort offerings to your clientele by daypart Hearty family-style options for dinner, grab-and-go comfort for the breakfast rush • Build signature comfort dishes that become reasons to return Your specific take on soups with regional spice blends
2 of 5 German consumers are interested in flavors that remind them of their childhood**
Our recipe recommendation:Cold Whipped Hot Chocolate made with KITKAT® Spread
Consumers are exhausted by marketing noise and crave straightforward, transparent experiences. This manifests as radical simplicity: shorter ingredient lists, recognizable components, quality that speaks for itself. But simplicity extends beyond the plate to how food and beverages are served—designing menus for family-style sharing and communal dining. Think Middle Eastern mezze spreads, Asian hot pot gatherings, or specialty teas brewed with fresh ingredients guests can watch being prepared.
• Communicate simplicity directly on your menus “Three ingredients: tomatoes, basil, olive oil”, “Grandma’s original recipe” • Train staff to explain preparation methods when guests ask How you source ingredients, why dishes take time • Design table layouts that naturally encourage conversation Round tables for groups, booth seating for intimacy
Source: ***OpenTable Hospitality trends restaurants should know in 2025
Source: **Mintel German Attitudes towards Snacking Consumer Report 2024
Source: *FMCG Gurus research, Top Ten Trends for 2025
The increase of OpenTable’s bookings for parties of six or more in 2025***
Our recipe recommendation:Sausage, Potato and Butterbean Casserole made with MAGGI® Chicken Bouillon
02
Indulgence isn't disappearing, it's evolving. Consumers still crave premium experiences but they're more selective about when and why they splurge. Economic pressures mean every indulgent moment needs to feel worth it, whether through memorable experiences, unique sensorial tastes, or exceptional quality. In foodservice, this shift demands operators move beyond generic premiumization to create experiences that deliver clear value and tangible reasons to choose luxury.
of global consumers use indulgence as a means of self-care, while
associate a balanced diet with variety, highlighting the acceptance of indulgence as an integrated part of wellness*
Source:*FMCG Gurus research, 5 Trends to Stay Ahead of 2025
Experiential dining and drinking are driving out-of-home choices. Consumers seek sensory engagement, layered flavors and visually striking presentation. Think vibrant colored lattes, theatrical tableside preparation, drinks that change color as guests watch. The beverage category leads globally, from Ethiopian coffee ceremonies to Australian café artistry, but food follows Dubai chocolate's viral layers, Middle Eastern kunafa pulled tableside, Egyptian Molokhia serving show and smoking desserts. These serves demonstrate value through entertainment. Operators who design for the senses create reasons to visit rather than stay home.
”IT’S IN THAT QUIET, TEN-SECOND RITUAL—THE SLOW POUR, THE RISING STEAM, THE PERFECT GARNISH—WHERE THE DRINK STOPS BEING A BEVERAGE AND BECOMES AN EXPERIENCE THEY’LL REMEMBER LONG AFTER THE GLASS IS EMPTY”
— CHRISTOS SOTIROS – 2023 AND 2025 SWISS BARISTA CHAMPION
• Identify which preparation steps can move from kitchen to dining area Final garnishing, sauce drizzling, temperature changes • Train staff to narrate the experience without over-explaining Brief stories about technique or ingredients • Test one signature item with theatrical presentation before expanding Start with a single beverage or dessert
Our recipe recommendation:Grape Bubble Tea made with NESTLÉ VITALITY
Consumers increasingly scrutinize what makes an item worth more, looking for visible markers that validate the spend. Ingredients with clear provenance matter: single-origin coffee from named farms, heritage grains from local mills, aged cheeses with documented maturation. Artisanal techniques customers can see or taste also justify value - slow cooking or fermentation, hand-pulled espresso, small-batch production from regional suppliers all signal craft worth paying for. Spanish lattes made with sweetened milk from grass-fed cows or sourdough with long fermentation using locally milled flour demonstrate how craftsmanship becomes tangible rather than claimed.
• Set up occasional producer spotlights On menus, table tents, or digital boards help customers understand exactly why an item costs more and what expertise they’re paying for • Create menu descriptions that educate without sounding pretentious “Single-origin Ethiopian” vs “premium coffee” • Explore what your consumers value in terms of provenance and craftGather feedback to pinpoint which aspects of crafting techniques most influence their choice
Source: **McKinsey’s 2025 Consumer Behavior Report
of global Gen Z consumers rank “alignment with personal values” as their top consideration when choosing between similar products, ahead of price (52%) and convenience (49%).**
Our recipe recommendation:Chocolate Paris-Brest Choux Pastry Dessert made with AERO
03
Global cuisines and flavors are crossing borders in every direction. It's not just Asian and Middle Eastern cuisines moving West it's Korean fried chicken chains expanding across Latin America and Italian espresso culture shaping Japanese kissaten. Consumers everywhere expect menus that reflect this multidirectional exchange. Younger generations grow up eating diversely and traveling more, creating baseline expectations for global flavors regardless of geography.
of global consumers are increasingly willing to try new things*
Source:*Innova’s Crossovers & Contrasts: Global Flavor Adventure report 2024
The question isn't whether global flavors travel anymore, it's how they get adopted and integrated into local food scenes. Asian and Middle Eastern cuisines are leading this shift, with Korean, Japanese, Chinese and Arabic dishes or drinks increasingly treated as everyday menu staples rather than specialty items. But exchange flows in multiple directions now. Spanish lattes become part of daily coffee routines in Middle Eastern cafés. Cuban coffee becomes what regulars order in Australian cities. Operators succeed by identifying which global flavors resonate with their clientele and committing fully training staff, sourcing properly, executing consistently. The goal isn't to offer everything global, it's to choose the right influences for your market.
• Start with condiments and finishing touches before changing core menu Miso butter, harissa aioli, chimichurri • Partner with suppliers who can deliver consistent quality for global ingredients Reliable sources for specialty items • Invest in staff tasting sessions for unfamiliar ingredients So teams can recommend confidently
The increase of social conversations about Korean food between 2024 and 2025 in the US**
Our recipe recommendation:Korean Dalgona Iced Coffee made with NESCAFÉ Clásico Instant coffee
Fusion works when it honors culinary traditions while creating something genuinely new. Successful fusion understands the "why" behind flavor combinations, respects regional techniques and innovates thoughtfully. This means Japanese-Peruvian tiradito that honors both sushi technique and ceviche tradition or Korean-Mexican tacos that celebrate both gochujang and carne asada. Consumers want to know the story behind fusion choices and see respect for the source cuisine.
• Map the culinary logic before combining cuisines Identify complementary techniques, shared ingredients or parallel flavor profiles • Source quality ingredients that honor the original cuisines Aji amarillo for Peruvian dishes or palm sugar for Thai-inspired flavors • Build value through technique and ingredient quality, not the fusion concept aloneComplex preparations and authentic ingredients deliver elevated results
Our recipe recommendation:Japanese-Inspired Quiche made with NESTLÉ All Purpose Cream
1 in 2 LATAM consumers value food that reflects cultural heritage and tradition***
Source:***Innova’s Top Trends 2025: Latin America report
Source:**TasteWise Trend Performance Data 2025
04
The three-meal-a-day framework is breaking down. This pattern varies globally through Australian all-day breakfast culture, Latin American merienda traditions and African street food snacking, but the shift is universal. Consumers eat when hungry and blur lines between meals. Remote work and changing lifestyles mean operators can no longer rely on predictable daypart traffic. Operators who cling to rigid structures miss opportunities across non-traditional hours.
Snacking accounts for 20% of food and beverage sales globally*
Traditional dining spaces no longer definewhere eating happens. Remote work meansdesk dining is common, urban commuters eat in transit, cars function as mobile dining rooms and parks become impromptu restaurants. Consumers expect food and drink to be designed for these non-traditional contexts, not just adapted to them. This shift creates new revenue opportunities for operators who understand that portability isn't about convenience, it's about access. The question isn't whether customers will eat on the go, it's whether your menu works when they do.
• Test packaging that maintains integrity over time Run 30-minute transport trials, check temperature retention• Develop a portable beverage program beyond standard coffee Travel-friendly teas and functional beverages that satisfy like food • Design menus specifically for ‘mobile eating’Create dishes built to be eaten with one hand or minimal utensils
“THE MOST SUCCESSFUL OPERATORS DESIGN FOR FLEXIBILITY FROM THE START. WHEN YOUR MENU WORKS WHEREVER CUSTOMERS ARE, THEY CHOOSE YOU MORE OFTEN.” — Alexandre SonnayGlobal Business Development Manager - Grab&Go
Meal boundaries continue to blur as consumers snack throughout the day, often opting for small plates as satisfying eating moments and incorporating beverages more flexibly into their routines. Coffee has shifted from a traditional morning staple to an everyday, all-day choice, featuring formats such as cold brew, protein-enriched options, and beverages with added functional ingredients that cater to diverse consumer preferences.Portion flexibility expands: consumers want the freedom to select eating amounts that suit their day—whether smaller, more frequent occasions or full meals. This opens opportunities for operators to engage customers multiple times daily through diverse portion and format options.
• Train staff to highlight a variety of smaller or shareable items alongside traditional mealsOffering “three small plates to share” as an alternative to the classic “appetizer + main” structure.• Explore kitchen workflow adaptations to support better accommodation all-day servicePrep strategies that support ongoing output of versatile dishes• Map your current menu to discover which fit to flexible occasionsIdentifying appetizers, sides, or lighter dishes that could appeal to varied eating moments.
Source:*Circana, Snack Unwrap: The Insatiable Craving for Growth in the Global Snackscape 2025
Global consumers under the age of 40 are most likely to snack 3+ times a day*
Our recipe recommendation:Caribbean Vegetable Patties made with MAGGI® Rich & Rustic Tomato Sauce
05
Artificial intelligence is moving from experimental novelty to operational necessity in foodservice. The technology has matured beyond chatbots and gimmicks into tools that genuinely improves efficiency and personalization. Menu engineering, predictive analytics, inventory optimization and labor management now rely on AI-driven insights. Digital personalization at scale is now more affordable through kiosks, apps and drive-thru systems that remember preferences.
The AI in food manufacturing market is predicted to grow to $90.84 billion by 2034*
Source:*Towards FnB analysis: AI in Food Manufacturing Market Size, Growth, and Trends 2025 to 2034
AI's value in foodservice now shows up in bottom-line results rather than press releases. Menu engineering tools analyze sales data, weather patterns, local events and customer behavior to optimize offerings and pricing dynamically. Predictive analytics can help reduce back-room food waste by forecasting sales demand with increasing accuracy. Labor scheduling algorithms account for traffic patterns, seasonal variations and individual employee performance. Inventory management systems learn from historical data to prevent stockouts and overordering. The operators succeeding with AI focus on practical applications that solve real problems.
• Start with one operational pain point and find the AI solution for itIf scheduling is chaos, test labor management first• Establish baseline metrics before implementing AI tools Current waste percentages, labor costs, sales per hour• Budget for training time when introducing new AI systems Staff need 2-3 weeks to adapt to new tools
Digital tools make it possible and affordable to remember customer preferences and customize experiences across any service format. Canteen kiosks recognize returning clients and suggest usual orders. Drive-thru apps remember modifications, dietary restrictions and favorite items. Loyalty programs powered by AI predict what customers want before they order. This personalization was once exclusive to high-end establishments with dedicated servers, but technology democratizes it across quick service, casual dining and contract catering. The key is leveraging data to enhance convenience without feeling intrusive.
• Start with low-risk personalization before expanding Remember order history before predicting preferences • Define clear data privacy boundaries before collecting preferencesWhat you’ll remember, how long you’ll store it• Pilot personalization and refine via customer feedback before scalingTest remembered preferences on kiosks/app, then quick surveys to add convenience
Source: ***Deloitte 2025 AI in Restaurants Survey
Source: **Toast Voice of the Restaurant Industry Survey 2025
8 in 10 global restaurant executives plan to increase their AI investment in 2026***
More than 25% of US restaurants are already using AI for marketing, real-time insights and menu optimization**
Consumers want authenticity, value and experiences worth their time and money. They expect global offerings as accessible, and technology that enhances rather than replaces human connection.Foodservice in 2026 and beyond will reward operators who understand their customers deeply, execute consistently and innovate with creativity and care.
WE’RE HERE TO HELP YOU DO EXACTLY THAT.
Nestlé Professional offers the products, recipes, and insights to help you deliver on 2026's biggest opportunities.
Our team of expert chefs and baristas work alongside you to bring trends to life, while our customer engagement centers provide hands-on support to test, refine and perfect new menu items.
Connect with us: www.nestleprofessional.com/contact-us
