The Bidfood Food & Beverage Trends Report 2026 showed diners will be looking for experiential menus that offer value and quality next year.
Based on a survey of 2,000 consumers and 100 chefs, the report revealed three-quarters (75%) of respondents were led by both value and quality.
Meanwhile 64% of those surveyed were brand-led.
Unique experiences were more important to younger diners, aged between 18 and 34-years-old.
It means consumers will be looking for high-quality ingredients and menus that offer comfort, adventure and tradition as well as elevated and premium experiences next year and beyond, the report stated.
The main things shaping consumer behaviour when eating and drinking out in 2026 are set to be healthy choices, community and sharing, zebra striping and social media.
Tapping into these trends, topped and loaded dishes, Asian and South American flavours, healthy choices and sweet treats will be crucial for operators to consider when curating their menus for next year.
Topped & loaded
According to the report, 52% of consumers already eat so-called topped and loaded dishes while 42% view these plates as value for money.
Seen as indulgent and premium yet affordable, this trend offers easy to prepare options that are eye-catching and in line with cost-of-living pressures.
Bidfood’s report advised operators to focus on dishes that offer generous portions, like topped mac & cheese, naan wraps and loaded dumplings.
Other suggestions included topped hash browns and loaded jacket potatoes or fries.
To appeal to consumers with a sweet tooth, operators could look to include loaded or topped pancakes or waffles on menus.
Flavours less travelled
The key cuisines for 2026 are set to be Malaysian, Korean and South American, with particular focus on Brazilian, Venezuelan, Peruvian and Columbia flavours for the latter.
Adaptable for shared plates, healthier choices and bold, spicy flavours, these cuisines tap into consumer desire for hearty dishes that are adventurous yet authentic and provide a sense of comfort and homestyle cooking.
Fast forward flavours
This trend is driven by high quality and exciting ingredients that inspire the creative flair of chefs and signal a premium experience for consumers.
Some 46% of those surveyed agreed high quality ingredients were important to them when deciding where to eat out in the on-trade, with 53% describing themselves as ‘foodies’.
When it comes to fast forward flavours, consumers are looking for sweet miso or slated caramel, pistachio and hot honey while those wanting a more savoury taste wanted things like wild mushroom, cauliflower, grass-fed beef and wild-caught salmon, suggesting sustainability is also still important for diners.
Whole lotta goodness
With consumers increasingly looking to eat more whole foods, incorporating dishes that support health and wellbeing will be crucial in 2026, according to Bidfood.
Almost half (48%) of consumers have tried nutrient-dense foods, including oily fish, berries or nuts, when eating out and would like to try them again.
Meanwhile almost as many (47%) were actively trying to reduce the amount of ultra processed food they consume.
Dishes such as torched mackerel with greens and grains or lentil Bibimbap cater for diners looking for more health-focused options.
In addition, breakfast bowls with oat and quinoa porridge tap into breakfast occasions.
Sweet adventures
Desire for sweet treats will be lead by innovative and global fusions next year, the report detailed.
Some 59% of consumers said they typically eat out for a sweet treat while 54% stated they usually explore new and unique cuisines or dishes when eating out.
Dishes like Basque cheesecake, Japanese cloud cake, Taiwanese soufflé cakes, bingsu and ‘croffles’ are set to be popular in 2026 and 2027, according to the report.
This trend also taps into consumer desire for shared experiences. In addition, dishes like Dubai-style chocolate cheesecake play into social media trends with a luxurious edge.
Tea tonic
It will come as no surprise that the majority of consumers in the UK (71%) said they drink tea regularly.
However, this is translating into desire for exciting flavours in the on-trade.
Key flavours for this trend are vanilla, lemon and honey with refreshing options like watermelon, lime, raspberry lemonade and strawberry & elderflower also proving popular.
This is particularly important for operators looking to appeal to younger consumers, with almost half (47%) of students interested in trying different iced tea flavours.
In addition, 24% of all consumers were interested in trying teas inspired by sweet treats, providing operators with an opportunity to upsell with beverages like bubble tea.
Drinks
While the total alcohol market may be down 0.2% year-on-year, white wine is gaining in popularity, up 0.4%, as is rose, up 2.3%.
Customers are becoming more confident in exploring unusual grape varieties, the report stated, with things like Riesling and Chilean white wines performing well in the on-trade.
Meanwhile, premium rose is driving growth within the category, with French Provence rose’s leading the charge.
However, stouts were the winners when it comes to drinks, with total sales up 14.7% year-on-year, according to the Bidfood report.
The ready to drink (RTD) is also becoming more prominent in the on-trade.
