The latest insights for 2025/26 are packed with useful takeaways for chefs looking to stay relevant and ahead of the curve. This roundup highlights the trends that matter most in foodservice and how you can apply them to your menus, operations, and customer experiences. 

From gourmet hot dogs to fusion lasagne burgers, and from retro-inspired rice pudding to Japanese-Peruvian mashups, today’s food scene reflects evolving tastes and shifting priorities. 

Diners are seeking more than just good food – they want personal connection, sensory enjoyment and memorable moments. Whether it’s indulging in a deep-filled croissant, grabbing a fourth meal snack or experimenting with miso desserts, there’s plenty of creative inspiration to tap into.

1. Comfort That Connects

Consumers are seeking emotional nourishment through food. Formats that evoke nostalgia, comfort or childlike joy are gaining popularity. Think OTT indulgent hot dogs, all-day breakfast burritos, rich comfort bowls and gourmet sandwiches.

What this means for you:

• Reinvent childhood classics with a grown-up twist, like The Friendly’s Filet-o-Fish 2.0 in Sydney. (square-cut breaded & fried fish fillet, gremolata aioli, cream cheese, chives & double smoked trout roe)
• Offer premium comfort dishes like congee bowls at Brothl in Melbourne (Katsu congee alla Milanese: panko breaded chicken on saffron infused congee),or deep-dish cheese pies in Tokyo.
• Use heritage techniques or retro recipes, such as the 1955 Snack Wrap by McDonald’s South Korea. [IMAGE IN FOLDER]

2. Fusion Without Borders

The appetite for bold and unconventional combinations is growing. Global mash-ups and format hybrids are expected to thrive.

What this means for you:

• Create culturally respectful fusion dishes such as Pakistani-Mexican tacos at Pako Taco in London.
• Experiment with new formats like the lasagne burger from Burger Burger in New Zealand.
• Explore unusual but authentic combos like Black Forest gateau trifle at The Quality Chop House.

3. A Treat for Every Mood

Treats are now seen as a form of self-care. From retro puddings to French patisserie, consumers are looking for quality over quantity.

What this means for you:

• Include visually striking cakes like the 24-layer Bruce cake from Get Baked in Leeds.
• Explore swavoury bakes like the ‘Nduja brioche at Scéal Bakery in Ireland.
• Offer elegant desserts such as Paris-Brest or yuzu choux from Paska.L in Berlin.

4. Bite-Sized Satisfaction

The traditional three-meal structure is giving way to flexible eating throughout the day. Mini-meals, gourmet snacks, and handheld formats are thriving.

What this means for you:

• Serve snack-sized hot dishes like ramen-flavoured popcorn from Nomad Snacks.
• Provide gourmet sausage rolls or bao buns like those from B85 Bakehouse in Australia.
• Create Instagram-ready snacks like the pizza slices at Jack’s Box in Lebanon.

5. At-Home Indulgence

More people are enjoying high-quality food and drink at home. They’re looking for restaurant-level experiences without leaving the house.

What this means for you:

• Offer takeaway formats like the finish-at-home meals from Aegir Project in Cape Town.
• Sell signature cocktails to-go, as done by DrinksWithDanica (e.g. hot dog-infused bourbon).
• Package dishes that retain quality, such as posh fish finger sandwiches from Crust in the UK.

6. Plants With Purpose

Flexitarian eating continues to rise, and innovation in alternative proteins is gathering pace.

What this means for you:

• Explore tech-led proteins such as precision-fermented cheese or air-based protein.
• Use creative formats like plant-based ice cream bars by Little Moons in the UK.

7. Smarter Health Choices

With health at the forefront, there’s interest in tailored eating patterns and smart support tools.

What this means for you:

• Serve lighter options like savoury oat bowls from Nibs Etc in the UK.
• Promote wellness-friendly snacks, e.g. grain salad pots from Salad Servers in Australia.
• Offer app-linked meal plans or AI-based personalisation tools for customers.

8. Cutting Waste, Creatively

Food and packaging waste are under scrutiny, and the focus is shifting toward proactive reduction.

What this means for you:

• Follow the example of Woolshed Brewery, which recreated 1800s beer using original ingredients.
• Use spoilage-detection tech or shelf-life extension packaging.
• Try waste-free menus or plastic-free packaging similar to those by new eco-focused brands.

9. Your Menu, Their Way

From build-your-own dishes to AI-driven menu suggestions, diners want control.

What this means for you:

• Launch customisable formats like pasta bars (e.g. Prima Apres in Louisiana).
• Let customers build their own breakfast, like at Kids Bistro in Georgia.
• Embrace viral build-your-own ideas like the “walking taco” from Flavor Hive Food Truck.

10. Flavour in Full Force

Consumers want taste that delivers. Whether bold spices, nostalgic sweets or global sauces – flavour comes first.

What this means for you:

• Use vibrant spice blends as seen in jerk chicken banh mi from Cmarty’s Jerk in NYC.
• Add nostalgic elements, such as cereal milk-infused croissants from The Flat Baker in Manchester.
• Go bold with loaded burgers like those from KL Burger in Sweden.

In Summary

The biggest message for the upcoming 12-months is clear: it’s time to be bold, thoughtful and emotionally aware with your food. People want flavour, comfort, and flexibility – whether they’re eating out or at home. As a chef, you have the tools to respond with creativity, quality, and authenticity.

Pick a few of these trends that suit your brand and make them your own. Whether through playful formats, nostalgic recipes, or globally inspired fusions, there’s never been a better time to experiment and stand out.