Foodservice has entered a new era. Diners aren’t choosing based on habit or routine anymore. They want meals that feel personal, moments that feel intentional, and brands that reflect their values. The shift is deep, and it’s happening quickly.
To keep up, the industry needs more than trendspotting. It requires real signals, grounded in real behavior. The Foodservice Forecast 2026 report from Tastewise delivers exactly that. With insights pulled from over 72 billion eating moments across social media, restaurant menus, and home cooking, the report outlines where consumers are already headed and how foodservice can meet them there.
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Premium reimagined
The idea of luxury is changing. It’s no longer about expensive ingredients or flashy presentation. Instead, premium is showing up in quieter ways. A cocktail that reflects craftsmanship. A menu that reflects the region. A wine that offers cultural depth without celebrity hype.
Right now, cocktails make up more than a third of all spirit sales in foodservice. They’ve grown 55% on menus and continue to climb. Agave wine, a lower-ABV spirit with bold flavor and strong roots, is rising fast in popularity. Consumers are drawn to this kind of premium. It feels grounded, not performative.
For foodservice teams, the opportunity is clear. Premium experiences now come from intention, not extravagance. And when you get it right, the spend follows.
Custom is the new default
The fixed menu no longer fits how people eat. Today’s diners want choice. Not just in toppings or sauces, but in portion size, dish structure, and format. They want food that fits their day, their health goals, and even their mood.
Portion options are growing across 98 chains. Menu items with customizable sizes are up 27% One format leading the way is malatang – a spicy, fully customizable hot pot dish that’s six times more associated with personalization than the average savory meal. It’s bold, functional, and unique to the diner.
This kind of flexible dining is becoming the standard. For operators, offering choice isn’t about adding complexity. It’s about making your menu feel like it was built for the person ordering it.
The real food shift
More and more diners are walking away from ultra-processed food. They’re looking for meals that feel honest, simple, and rooted in something real. Protein is leading the return. Meat is growing in popularity three times faster than plant-based alternatives, and the most in-demand cuts are the ones that speak to tradition and transparency.
Authenticity now drives menu performance. Cultural roots matter. Local sourcing signals quality. These are now purchase drivers. Consumers want to know what’s in their food, where it comes from, and why it matters.
Food authenticity is becoming a currency. And the brands that commit to it will be the ones that keep consumer trust, even as trends continue to evolve.
Sensory sells
Food isn’t just about flavor anymore. It’s about how it feels. Texture, contrast, temperature—these sensory cues are shaping what consumers remember and what they share.
Interest in food texture is growing across every channel. Desserts that combine crunch and cream are rising fast, and foamed coffee drinks are exploding both on menus and in social interest. Texture-rich meals are now associated with comfort, indulgence, and even emotional satisfaction.
Breakfast is another standout. Dishes like breakfast ramen and pho are stepping in where cereal is slipping. These bowls deliver deep umami, warming broth, and satisfying textures that meet the need for both innovation and comfort. For foodservice teams, this is the new opportunity. Design dishes that feel as good as they taste, and your guests will come back for more.
The future of foodservice
The shifts we’re seeing are not theoretical. They’re happening now. And they’re being led by diners who are more informed, more expressive, and more selective than ever. With prices rising across the board and staying home becoming easier than ever, consumers need bigger and better reasons to eat out.
Today, Foodservice professionals need more than gut instinct. They need data that moves fast and delivers clear direction. The Foodservice Forecast 2026 gives you that clarity. It helps you rethink what premium looks like. It shows how flexibility can drive loyalty. It proves that transparent storytelling and sensory experience are essential to foodservice.
If you’re working in menu development, marketing, culinary innovation, or brand growth, this report is your roadmap for what comes next. If you want to effectively navigate this shift and ensure your enterprise gets the most out of it, you need to get to the heart of the data, trends, and consumer needs driving these trends. To do that, download the Foodservice forecast for 2026 and take the lead in your category.
FAQs
This report is for anyone working in or with foodservice, from national QSR teams to culinary leaders, menu developers, and regional chains. If you make decisions that shape what people eat, this is for you.
The insights come from Tastewise’s AI-powered platform, analyzing 1 trillion data points and 72 billion consumer interactions across social media, home cooking, and over 4 million restaurant menus and delivery platforms.
Yes. The report highlights the formats, ingredients, and dining experiences that are gaining ground, and explains why. It’s designed to support innovation teams in making informed, fast-moving decisions that connect with today’s diners.
