F&B Trends 2026–2027 Shaping Hospitality Menus in North America

By Paul Bloxham & Paul Carr, Head of Culinary, Avendra International, Europe & VP of Culinary Integration, Aramark + Avendra International

From the growing influence of GLP-1 medications on consumer eating habits to the rise of functional drinks and demand for authentic global cuisine, hospitality and foodservice menus across North America are being pushed to evolve faster than ever.

Avendra's complete F&B Trends Guide explores the 12 key trends shaping 2026–2027, along with practical steps and chef-developed recipes to help operators improve margins, meet shifting consumer expectations, and stay competitive. Here is a preview.

How Eating Behavior is Changing For Your Customers

The most significant shift in 2026 isn't what's on the plate. It's the relationship your customers have with mealtimes themselves.

Three trends are reshaping eating behavior in ways that directly affect how you plan menus.

Flexible dining, done with intent: Guests are choosing how and when they eat, favoring dynamic, globally inspired small plates that prioritize variety, personalization, and a curated sharing experience.

GLP-1 medications like Ozempic and Wegovy are changing appetite patterns at scale. Users typically eat smaller portions, prioritize protein and nutrient density, and are less drawn to ultra-processed or high-sugar options. The response isn't to restrict menus. It's to ensure every menu has something genuinely nourishing and pleasurable, alongside permissible indulgences.

Convenience is no longer a compromise. A global skills shortage has made ultra-convenient, high-quality food essential to any hybrid food strategy. AI-assisted planning, cooking technology, lobby micro-stores, and next-generation vending are all reshaping what convenience means.

Drinks Trends Reshaping Hospitality Menus in 2026

What's in the glass now matters as much as what's on the plate. Three distinct trends are converging to reshape what customers order and their evolving expectations.

Many consumers are actively moderating their alcohol consumption, and younger customers are leading this shift. The expectation has moved beyond soft drinks to non-alcoholic options developed with the same care and sophistication as their alcoholic counterparts. No/low is no longer an add-on. It's the foundation of a modern drinks menu.

Functional drinks are moving from wellness shelves to bar menus. Customers increasingly want drinks that promote relaxation, sharpen focus, or lift mood, without sacrificing flavor.

The culinary cocktail has become the baseline expectation. Savory profiles, fermented bases, house-made cordials, and kombuchas are now standard tools for any serious drinks program. Hyperlocal botanicals, shrubs, and seasonal infusions give drinks a sense of place and story, just as wine does.

Ingredient-Led Menu Trends Driving Differentiation

Customers aren't always chasing the new. Sometimes they want the familiar, done brilliantly. The operators winning right now are those going deeper into ingredients and technique.

Bread is reclaiming the spotlight. From global hero breads to clean-label loaves, operators are elevating bread with creativity and high-quality gluten-free options that rival traditional offerings.

Quality cuts are back in focus. Diners are embracing cuts of all kinds, from premium to lesser-known, with a growing emphasis on provenance, traditional techniques, and bold applications like beef tallow that add depth and flavor.

Authenticity matters more than ever. Diners expect global cuisines to be done right, with true ingredients, traditional techniques, and meaningful cultural storytelling rather than shortcuts or surface-level interpretations.

How to Translate These Trends Into Your Operation

Understanding what's driving F&B trends in 2026 is only useful if it changes how you plan, source, and serve. The good news is that most of these shifts don't require significant investment. They require a different way of thinking about your existing menu, your supplier relationships, and your kitchen workflow.

The F&B Trends and Insights Guide 2026–2027 covers 12 current trends in detail, with chef-developed recipes and practical guidance for every trend.