In foodservice, good ideas are rarely the problem. Most operators, groups and manufacturers are not short of strategy. There is no shortage of insight, trend awareness or ambition behind menu development, product launches or brand positioning. The challenge is what…
More choice has long been seen as a strength in foodservice. A wider range suggests flexibility. It allows operators to cater to different preferences, respond to trends, and offer variety across menus. For many, it feels like a safer position.…
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…
