For years, food trends were driven by novelty. Operators competed to launch the newest concept, the boldest flavour combinations, or the most visually unexpected dishes. In 2026, the mood feels different. Consumers are still looking for excitement, but increasingly they…
In foodservice, the pressure to respond quickly is constant. New ideas emerge, customer preferences shift, competitors evolve, and the industry moves at pace. The instinct to react is understandable. Staying relevant often feels like staying responsive. But speed, on its…
For a long time, foodservice and manufacturing have operated in very different ways. Manufacturing has traditionally prioritised consistency, efficiency and scale. Products are designed to perform the same way, every time, across large volumes with minimal variation. Foodservice, by contrast,…
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.…
Every year, the food industry produces a new set of trends. They are shared, analysed, forecasted and debated. Some feel directional. Others feel fleeting. But a small number do something more significant. They stop being trends altogether. They become the…
