Wild Alaska Burgers - banner - both - 04.25

Simplot RoastWorks - skyscraper - both - 01.20

Certified Cage-Free Egg Bites - Portable, Protein-Packed Breakfast - banner - both - 09.23

Campbells V8 Peach Mango and Pomegranate Blueberry - both - banner - 02.26

Jennie-O No Basic Burger Here - banner - both - 03.20

Seafood is Better - skyscraper - both - 05.21

Simplot - Delivery Solved - Conquest Fries - skyscraper - both - 08.20

Shrimp that Brings the Big Picture - skyscraper - both - 11.22

La Ranchera Birria Base - both - 09.24

Nestle White Cheddar Mac - Mac Pizza - skyscraper - both - 04.19

Simplot Harvest Fresh Avocado - banner - both - 01.20

Reel in Greater Appeal - both - banner - 10.22

Cargill - Truvia Sweet Customer Satisfaction Naturally - banner - both - 03.19

Hormel - Bacon 1 - Full Case of Bacon No Grease - skyscraper - both - 02.20

Rich's Plant-Based - Good Things Grow - banner - both - 11.20

Diamond Crystal Kosher Salt skyscraper - both - 04.23

Simply Potatoes Low Sodium Mashed Potatoes - skyscraper - both - 09.23

Seafood is Better - banner - both - 05.21

Performance Dairy Convenience and Consistency - banner - both - 04.24

Indiana Packers - All-in-One Pork Supplier - banner - both - 07.21

McCain - Tactical Takeout Webinar - skyscraper - both - 05.20

General Mills - Pillsbury Takeout and Delivery Tips - skyscraper - both - 04.20

Sugar Foods ecoSticks Style and Substance - skyscraper - both - 04.18

Wild Alaska Keta Salmon - skyscraper - both - 08.25

Sugar Foods - Add Savory Beet Notes Crispy Beets banner - both - 05.18

Sunny Fresh Egg Bake Bites - banner - both - 03.23

Indiana Packers - All-in-One Pork Supplier - skyscraper - both - 07.21

Sugar Foods - Turn Up the Beets Crispy Beets - banner - both - 05.18

Simplot - Pineapple Perfected - RoastWorks - skyscraper - both - 08.20

Hormel - Fire-Braised Chicken - We Cook It - Operators Take Credit - skyscraper - both - 02.20

Sugar Foods Barista Blend - banner - both - 04.17

Hormel - Bacon 1 - You've Never Seen Bacon Like This - banner - both - 02.20

Empress 5-Compartment School Food Tray - 05.22

Indiana Packers - Vertical Integration - skyscraper - both - 07.21

Rich's Plant Based and Gluten Free Crusts - skyscraper - both - 07.18

Indiana Packers - Vertical Integration - banner - both - 07.21

Honest Earth - Better Potatoes for a Better World - skyscraper - both - 05.23

Sugar Foods ecoSticks Beautiful Inside and Out - skyscraper - both - 04.18

Hormel - Fire-Braised Chicken - Don't Labor Over Great Chicken - banner - both - 02.20

Simplot Harvest Fresh Avocados - skyscraper - both - 01.20

Skyscraper Ad - MM -  Beat - Operator

Reel in Greater Appeal - skyscraper - both - 10.22

Wild Alaska Salmon Burger - skyscraper - both - 04.25

Chef-mate We Can Better - skyscraper - both - 06.23

Simplot GoodGrains - banner - both - 01.20

Sugar Foods ecoSticks Beautiful Inside and Out - banner - both - 04.18

Campbells Culinary Reserve Thai Curry - both - banner - 02.26

Rich's Plant Based and Gluten Free Crusts - banner - both - 07.18

Knorr's Cook with More Possibilities - banner - both - 09.24

Kraft - Bold Flavor, New Home. - skycraper - both - 08.22

Banner Ad - 1 - MM - Recipes - Operator - supersized

Sugar Food Traina California Dried Fruits - banner - OE - 10.19

Hormel - Fire-Braised Chicken - Now Serving Flame-Seared Perfection - skyscraper - both - 02.20

Nestle Stouffer White Mac and Cheese - banner - both - 08.18

Sugar Foods ecoSticks Style and Substance - banner - both - 04.18

Simplot Sidewinders - Bendy is Trendy - skyscraper - both - 01.20

Simplot Delivery Solved - Conquest Fries - banner - both - 08.20

Skyscraper Ad - MM - Cook - Operator

Campbells Culinary Reserve Jerk Chicken - both - skyscraper - 02.26

Butterball - Quality, Versatility, and Consistency - banner - both - 07.19

Fabri-Kal - Packaging solutions for environmental and off-premise needs - skyscraper - both - 11.19

Hormel - Bacon 1 - Great Bacon in Half the Time - skyscraper - both - 02.20

Campbells Pacific Rose Chai Pistachio Milk - both - skyscraper - 02.26

Hormel - Fontanini - Handcrafted Meats - Unparalleled Flavor - banner - both - 02.20

Sugar Foods ecoStick Dispensers Beverage Station - skyscraper - both -10.16

Knorr's Cook with More Possibilities - skyscraper - both - 09.24

Dixie Ultra Surface Systems - banner - both - 02.23

Hormel - Fire-Braised Chicken - Ease Your Operator's Kitchen - banner - both - 02.20

Nestle - Hot Cocoa Bulk and Single-Serve Packets - skyscraper - both - 09.21

Rich's Plant-Based - Good Things Grow - skyscraper - both - 11.20

Simplot Sidewinders - Bendy is Trendy - banner - both - 01.20

Simplot Conquest Crispy Potato Strips - skyscraper - both - 01.20

Tyson - Jimmy Dean - Loaded with Flavor - banner - both - 04.21

Butterball - Your Trusted Partner - skyscraper - both - 07.19

Diamond Crystal Kosher Salt banner - both - 04.23

Diamond Crystal Kosher Salt banner with chef - both - 04.23

Sugar Foods ecoSticks Dress Your Table for Success - banner - both - 04.18

Jennie-O Premium Turkey Breast Turkey that Turns Up the Quality - skyscraper - both - 02.20

Nestle - Hot Cocoa Single-Serve Packets - banner - both - 09.21

Catch of the Season - banner - both - 07.22

Tyson Cortona Pepperoni - skyscraper OE 1.23

Campbells Culinary Reserve Jerk Chicken - both - banner - 02.26

Banner Ad - 3 - OE - Operator - supersized

Savor Imports - banner - both - 06.24

Hormel - Bacon 1 - Less Time Less Grease Less Mess - banner - both - 02.20

Performance Dairy Extra Melt - banner - both - 04.24

Golden Tiger Vegetable Spring Roll - Elevate Dishes with Vibrant Flavor - OE - banner

Nestle Stouffers Can Your Classics Do This Recipe Ideas - banner - both - 01.20

Deliver Flavor and Value with Galbani Mozzarella - skyscraper - both - 07.22

Nestle White Cheddar Mac - Customize Creamy Comfort - banner - both - 04.19

Ambrosia Chocolate - skyscraper - both - 03.23

Banner Ad - 2 - MM - Food calculator - Operator - Supersized

Campbells Masterbrand SnackCore Chips and Pretzels - 2 - both - skyscraper - 02.26

Cooper Shreds Have Now Arrived - banner - 02.24

Fabri-Kal - Packaging solutions for environmental and off-premise needs - banner - both - 11.19

Sugar Foods - Add Savory Beet Notes Crispy Beets skyscraper - both - 05.18

Ambrosia Chocolate - banner - both - 03.23

Wild Alaska Salmon Burgers - banner - both - 04.25

Entree Redi Wild Alaska Pollock - banner - both - 08.25

Basic American Crispy Craveable Operator banner ad - 12.17

Food trend forecasters were all over the place with their predictions, but there are some areas of agreement. Here are the trends that overlapped the most&mdash;along with a few interesting outliers.
Come November and into December, dozens of food and drink trend predictions flow into our inboxes. From food and hospitality companies to market research firms and digital platforms, everyone wants to have a say in what&rsquo;s coming down the pike in 2026.
We culled through all the reports and lists to figure out the trends that rose to the top. These are the ones that overlapped the most, along with a few outliers that we think have traction.
Fiber is the next nutrition &lsquo;darling&rsquo;
For the last couple of years, consumers and the restaurants that feed them have been packing in the protein. Now fiber-maxing is coming into style. &ldquo;Consumers are getting smarter about nutrients and are trying to get their macros in order,&rdquo; said Lizzy Freier, senior director of menu research &amp; insights at Restaurant Business sister company, Technomic. &ldquo;Fiber ties into gut health and that&rsquo;s seen lots of prominence on social media.&rdquo;
Consumers will notice more fiber-forward juices, smoothies and even coffee, suggested Datassential, a Chicago-based market research firm. On the food side, baked goods, pancakes and pastas are easily adaptable to fiber fortification. But restaurants have a chance explore ingredients such as lentils, barley and other whole grains. Barley risotto may be the side dish of the year, according to one forecaster.
But like protein, fiber resurfaces as a nutrition must-have from time to time. In 2026, fiber may show up in new places, but it still has the same goal of promoting gut health.
Texture takes over
For a while now, TikTokers have been into foods with crunchy, sizzling sounds that create ASMR (Autonomous Sensory Meridian Response), but the craziness surrounding the creamy, crispy Dubai chocolate bar brought food texture to new heights. #CrunchTok may evolve into the rise of chewy textures like mochi, tapioca pearls and gummies, according to AF&amp;Co. + Carbonate&rsquo;s Annual Hospitality Trends Report. &ldquo;Gen Z, in particular, prizes layered and evolving textures, finding delight in foods that are stretchy, bouncy or that shift as they chew.&rdquo;
Soft textures are also surging, with cold foam an essential beverage topper now. Expect to see more velvety, pillowy versions of sauces, dips and desserts. &ldquo;Texture is no longer a garnish&mdash;it&rsquo;s a flavor driver,&rdquo; said industry consultant John Koch of Koch Associates.
Drink a banana &hellip; or two
Banana-flavored lattes and matchas are exploding in popularity on Yelp, said Tara Lewis, trend expert with the platform. At CaPhein Coffee in Austin, Texas, a banana cream matcha topped with carmalized bananas went viral. Some recipes blend in real banana for creaminess and natural sweetness, while others use banana-flavored syrup.
AF&amp;Co + Carbonate sees the banana beverage trend continuing into 2026. &ldquo;The popularity of Korean banana milk has fueled the trend, with many Korean coffee shops serving banana lattes,&rdquo; said the company&rsquo;s report. Plus, banana matcha lattes and banana bread matcha lattes are top searches on Google. &ldquo;Bananas bring familiarity, affordability and year-round availability, so they're an easy win for operators,&rdquo; the report concluded. Tariffs may slow the trend, but that remains to be seen.
From croissants to &hellip;?
Protein and fiber may be top of mind, but consumers will always crave carbs. AF&amp;Co. + Carbonate predicts cinnamon rolls to be the next croissant, while Baum + Whiteman singles out Mexican conchas. What do both have in common? Cinnamon!
Conchas, named for their shell-like shape, are fluffy inside with crunchy, scored exteriors. They are spreading beyond the borders of Mexican neighborhood, some with Nutella, figs, custard or ricotta cheese.
Bakeries devoted entirely to cinnamon rolls are emerging on the scene, some creating oversized buns in a variety of flavors and colors topped with candies and cookies. They can range in size from minis to a giant, shareable cinnamon roll for the table. Savory flavors are also showing up. Spirals, a bakery in New York City, does flavors like pistachio pesto burrata.
Savory with a &ldquo;w&rdquo;
We are so over &ldquo;swicy,&rdquo; and though I hate to even write it, &ldquo;swavory&rdquo; (sweet-savory) has been cited by a few trendspotters as the next iteration. In its flavor forecast, Monin said &ldquo;miso, hot honey, hickory smoke and toasted coconut pair well with classics like caramel and fruit profiles, breathing new life into everything from cold brews to cheesecake.&rdquo;
Technomic also called out swavory, pinpointing three ingredients that are leading the trend: miso, tahini and mole. Interestingly, these are prevalent in the three big cuisines that drive menus: Asian, Mediterranean and Latin, respectively.
&ldquo;Miso caramel and mole are flavoring desserts and tahini is popular in beverages blended with a little sweetness,&rdquo; said Freier.
Drilling down into Indian cuisine
It seems like we&rsquo;ve heard it before: Indian is poised to become &ldquo;the cuisine of the year.&rdquo; But in 2026, the experts are drilling down into &ldquo;next-gen Indian&rdquo; and regional specialties rather than broad-based Indian.
Datassential calls out Keralan cuisine, which originates from the southwestern state of Kerala in India where spice and coastal flavors blend to create characteristic dishes. Keralan cafes and restaurants are popping up stateside, according to the company.
AF&amp;Co.&rsquo;s next-gen Indian celebrates the depth of regional cooking in concepts such as chai cafes, fast casuals with a street food focus, upscale restaurants with tasting menus, and Indian wine bars and cocktail spots. Some fuse local ingredients into Indian dishes, like Eylan in Menlo Park, California that offers a Cal-Indian menu centered on wood-fired grilling.
As Lewis of Yelp points out, &ldquo;2026 is shaping up to be a huge year for Indian cuisine in the US. We&rsquo;re seeing big spikes in searches for &lsquo;Indian tiffin service,&rsquo; and &lsquo;Indian bowls,&rsquo; and there&rsquo;s social media buzz around new restaurant openings, like Gymkhana and Ambassadors Clubhouse.&rdquo;
The trends that follow may be one-offs, but they come from expert sources, and we think they have legs. So here are five to consider.
<ul>
<li>Black currant&nbsp;is the 2026 flavor of the year chosen by McCormick for Chefs. The brand revealed the rationale behind this choice when it made the announcement. &ldquo;Black currant berries combine tart-and-tangy with a sweet, fruity flavor that&rsquo;s earthy, slightly floral and herbal. The dark purple fruit has been popular for centuries in specific regions as an ingredient in jams, syrups, candies, desserts, drinks and liqueurs, and is forecast to show up on global menus soon.&rdquo; One other note: black currant is naturally &ldquo;swavory.&rdquo; Just sayin&rsquo;.</li>
<li>Botanicals swap out sugar&nbsp;is Kimpton Hotels&rsquo; prediction when it comes to cocktails. &ldquo;Commonly added sugar will give way to fruit and botanicals like rose, elderflower and cherry that impart flavor and sweetness naturally.&rdquo;</li>
<li>Veggie tea drinks are coming out of Asia, according to Technomic&rsquo;s global navigator team. Kale-based veggie teas may have the most room for growth; they&rsquo;re health-forward, different and very visual.</li>
<li>Pan-African positioning is on trend for fast-casual and casual-dining concepts. West African, Moroccan and South African influences have filtered into U.S. restaurant menus, but Technomic predicts that flavors and ingredients from other countries and the African diaspora (the Caribbean and the Americas) will have an impact in the year ahead. The Jamaican patty is already taking off for grab-and-go.</li>
<li>Storytelling&nbsp;will continue to sell the menu. &ldquo;Storytelling connects diners to quality and a culture,&rdquo; said Stacey Kinkaid, VP of product development and innovation at US Foods. Although this is not a new tactic for menu developers and marketers, consumers are more interested in connecting with a dish or item than ever before. Basque Cheesecake, for example, is gaining fans among chefs and diners because it has a good story to tell, she said.</li>
</ul>
Source: Patricia Cobe, <a href="https://www.restaurantbusinessonline.com/food/whats-coming-menus-2026" target="_blank">Restaurant Business</a>

Here are the trends that overlapped the most—along with a few interesting outliers.

What's Coming onto Menus in 2026

The new year is a pivotal time for restaurants. Guests walk through your doors with fresh resolutions and a renewed focus on health, but they still crave flavor and comfort. As a chef or restaurant owner, you can meet those expectations by embracing small, intentional changes that make healthy dining approachable without sacrificing indulgence.
The &ldquo;all-or-nothing&rdquo; approach to wellness often leads to burnout. Diners are looking for balance, not deprivation. In fact, 70% of consumers want healthy options that still feel indulgent, and nearly half identify as health-conscious diners, but they don&rsquo;t want menus completely overhauled for health&rsquo;s sake1.
By offering options that feel satisfying yet mindful, you position your restaurant as a partner in their journey rather than an obstacle. This strategy builds trust, loyalty, and repeat visits during a season when many are reevaluating their dining habits.
Balance on the plate
Start by rethinking the composition of your dishes. Pair nutrient-rich mains, like grilled seafood, lean chicken, or plant-forward bowls, with a small portion of Lamb Weston fries. Fries are a comfort food staple, and when served thoughtfully, they elevate the dining experience without derailing health goals.
A side of <a href="https://www.lambweston.com/products/f6065.html" target="_blank">Lamb Weston Seasoned&trade; 3/8 Crinkle Cut Original Recipe fries</a> alongside a healthy entr&eacute;e can be delicious and satisfying; allowing people to stay on track with their goals.
Consumers gravitate toward trusted, simple ingredients like fresh vegetables (55%) and fruits (47%) when choosing healthy dishes. Lean proteins also rank high (42%)1. Consider highlighting these elements in your menu descriptions to reinforce health credibility.
Sweet potato fries: a better-for-you alternative
<a href="https://www.lambweston.com/products/l0092.html" target="_blank">Lamb Weston Sweet Potato Fries&trade; 3/8" Regular Cut fries</a> are a menu upgrade that resonates with health-conscious guests. 62% of consumers are at least somewhat interested in sweet potato fries and 42% are very interested in them2. Consider pairing sweet potato fries with seasonal dips, like a Greek yogurt-based sauce or a light chimichurri for added appeal.
Portioning: the chef&rsquo;s secret weapon
Portion control is top of mind for guests in January. By serving fries in smaller, intentional portions, you help diners enjoy their favorites without guilt while <a href="https://www.lambweston.com/resources/financial_profitability.html" target="_blank">you get more yield</a>. It&rsquo;s a win-win. Cost and value matter especially for lower-income diners. Offering smaller portions or low-cost customizations makes healthier choices feel accessible without sacrificing satisfaction1.
Menu language matters
How you describe these options can make all the difference. Use phrases like &ldquo;perfectly portioned indulgence&rdquo; or &ldquo;a balanced side for your wellness goals&rdquo; to frame fries as part of a thoughtful dining experience. Nearly 60% of consumers actively check nutritional information, so transparency about ingredients and preparation builds trust1.
Operational tips for success
<ul>
<li>Train your staff to speak confidently about portion sizes and healthier alternatives.</li>
<li>Feature sweet potato fries as a limited-time January or Q1 special to create buzz.</li>
<li>Bundle balanced meals: Offer prix fixe menus that pair lean proteins with a small fry portion and a seasonal vegetable side.</li>
<li>Promote on social media: Showcase vibrant plates with captions that celebrate balance and flavor.</li>
</ul>
Content courtesy of Lamb Weston; excerpts

The new year is a pivotal time for restaurants. Guests walk through your doors with fresh resolutions and a renewed focus on health, but they still crave flavor and comfort.

Healthy Resolutions Made Easy: Help Guests Kick Off the New Year Right

Archives

The Nutrition Issue

What's Coming onto Menus in 2026

Healthy Resolutions Made Easy: Help Guests Kick Off the New Year Right