2026 Global Foodservice Trend Predictions

Restaurants are going to double down on what works in 2026. This will result in a lot more breaded chicken snacks, more dessert beverages, more bold dips and more “crispy” texture callouts. Why bother chasing fads when the runway looks so long for this stuff?

The Japanese tea will emerge as a complement to its more mainstream and well-known cousin, offering new flavor experiences and visuals with a greatly reduced hit of caffeine for quieter parts of the day.

Traditional ramen will get a complete rethink in 2026, as wild and innovative iterations of the staple noodle entree appear on trendy chain menus. Look out for packaged ramen used for toppings, textures, flavors and brand clout.

“Colapotle” and other iterations of the now-ubiquitous, sweet-meets-spicy flavor combination will pick up steam in 2026, resulting in a carnival of ingredient combos like cola with chipotle, maple with kimchi, corn with gochujang and cayenne with Dubai chocolate.

Restaurants will embark on new dipping strategies to broaden and evolve the trend. Envision flights that incorporate multiple dips to accompany a variety of finger foods, oversized portions intended for dunking burgers and chicken, more branded collabs, and—the breakout trend of the year—double dippers that include a sauce to start and a crunchy component to finish.

There’s a world of tea trends beyond the bubble. Of all the fun beverages coming out of Asia, kale-based veggie teas may have the most room for growth. Health-forward, different and visual, this nascent category is poised to pop. Stock photos don’t yet do these drinks any justice.

We will see more fast-casual and casual-dining concepts with a Pan-Africa positioning, particularly in Europe and North America.

With tingling numbness and spicy heat, the time is right for restaurant chains around the world to put mala on their menus. Proof of concept abounds across Asia, where fast-food chains use the Chinese condiment as an LTO flavor in everything from noodles and nuggets to pizza and french fries.

With beverages so thoroughly pushed into the dessert category in recent years, the next innovation to hit drink chains will be snack-themed sippers that mimic what you’d find in the chips aisle at a convenience store. Think nacho lattes.

Cheese pulls were just the start. Surfaced by AI and hyped by social media, food and beverage trends from just a few years back will get fresh looks in 2026. Expect chains to mine the online vaults for forgotten trends they can flip from obsolete to fad with just a few contemporary alterations.

Halloumi—the salty cheese you can grill or sear like meat—will rocket to hero protein status on menus across the Americas and further cement a place at chains across Europe, Australia and the Middle East. Expect to see halloumi as burger patties, salad toppers and breaded nuggets.

Time to make critical changes is quickly running out. Sustainability, food waste and eco-friendliness will move back to the spotlight after a few years away, driven by emerging brands in emerging markets.

Casual-dining brands—emboldened by recent periods of success—will step further into breakfast territory in many global markets, increasing pressure on their quick-service competitors for morning traffic. The U.K. is shaping up as a proving ground.

Selling whole chickens is nothing new for foodservice. But current market conditions and global consumption patterns point to 2026 as a great year for sales. Rotisseried, roasted or fried, whole birds address demands for value and family meal solutions that are comforting and simple. Grocery, quick-service and fast-casual brands will amp up their development and promotion of whole chickens in the year ahead.