Innovation has long been seen as one of the driving forces behind foodservice. New flavours, bold concepts and eye-catching menu launches have helped businesses attract customers and stay relevant in a competitive market. But in 2026, innovation is starting to…
Menu development has always been part art, part science. Operators balance customer preferences, food trends, profitability, seasonality and operational realities when deciding what makes it onto a menu. It is a process that relies on experience, instinct and, often, a…
As AI driven discovery continues evolving, food businesses may soon face an unexpected challenge. Not simply creating dishes customers want to eat, but creating dishes that recommendation systems can easily understand. For years, menu naming has often leaned heavily into…
For a long time, large menus were often seen as a sign of value. More dishes suggested more choice, broader appeal and a stronger ability to cater to different customers. In 2026, many operators are beginning to see things differently.…
While many food trends struggle to survive the jump from concept to service, some ideas have a habit of returning when conditions are right. Retro desserts are one of them. In its 2026 trends report, Speciality Food ranked Retro and Nostalgia Food &…
The Opportunity Each January, Veganuary inspires millions to explore plant-based living and for foodservice operators, it offers a major chance to attract new diners, refresh menus, and showcase innovation.In 2025, the campaign reached an estimated 25.8 million global participants, with 81 percent…
