Spring often brings a welcome lift in hospitality. Lighter evenings, seasonal menus and the first wave of outdoor dining can create a noticeable uplift in footfall. But while customer demand begins to increase, the pressures behind the scenes do not…
Easter is often discussed in terms of menu opportunity. Seasonal desserts. Limited-time specials. Increased covers across a long weekend. But for operators, Easter does something else. It exposes the strengths and weaknesses of a supply chain. Seasonal peaks compress margin…
For years, “safe” in foodservice procurement often meant one thing: lowest price. In 2026, that definition has changed. Operators are not just looking for the cheapest line on a spreadsheet. They are looking for fewer surprises, fewer problems, and fewer…
Food trends rarely fail because they are wrong. They fail because they are translated poorly. At marketing level, trends look compelling. They are backed by data, consumer insight and social momentum. They are presented as opportunity. As differentiation. As relevance.…
For much of the past decade, “value” in foodservice has been framed primarily as a pricing issue. Negotiation, consolidation and cost per portion have dominated the conversation. In periods of inflation and margin pressure, that focus is understandable. Yet as…
Some trends return because they are nostalgic. Others return because they work. As menus in 2026 lean towards comfort, familiarity and dependable execution, classic desserts are reappearing with renewed confidence. Pavlovas, sundaes, trifles, gateaux. Dishes that require little explanation yet…
