In February, we promised 3 blogs on key food and drink trends in 2026. In this one, we draw on surveys and reports by Mintel , Bid Food , Birchall Foodservice and The Caterer to share their insights.

Catering business continue to be shaped by consumer behaviours, economic pressures, and legislative shifts before we even consider world politics. Considering our seven trends might make your juggle for survival easier.

Too much of a good thing?

Health remains a consumer key priority. Over 40% describe themselves as very health-conscious and 67+% aim to eat healthily most of the time. Over 2.5M people in the UK are using weight loss drugs. With the rise of Ozempic/Wegovy, now is the time to rethink portion sizes, calorie counts and menu structure.

Consumers are looking for maximum nutritional impact with minimal platefuls. This shift gives rise to smaller, protein and fibre-rich plates with thoughtful ingredients. Often it comes with a touch of indulgence or luxury. This reflects the need for quality, depth of flavour and something a little bit more premium. And the more mundane with clear menu labelling of protein content and macros, and the expected calorie counts.

Healthy convenience and smart vending

Consumer interest is still strong in reducing fat, sugar and salt, while increasing fibre and nutrient-dense foods. Last year’s noise around ultra-processed foods and the large role they play in the nation’s diet has not abated. But consumers are moving past the viral advice and goal of ‘maxing’ their daily protein or fibre intake. Instead, they’re increasingly understanding the functional benefits of incorporating weekly a diverse variety of ingredients to sustain their long-term health.

This extends to nutritious food on the go. Curated salads, protein bowls, grain bowls and roasted veg are dispensed with the speed of fast food across the range of catering establishments. There’s a boom in sophisticated smart vending where quality isn’t sacrificed for convenience. Grab-and-go formats are even appearing in hotel lobbies!

Sustainability is Law

New waste and recycling rules came into play for hospitality businesses with over 10 full-time employees in 2026. Smaller businesses only have another year to comply. Defra WRAP’s guidance is “preventing waste in the first place is always the best option”. Minimising waste increases profitability and should be a no-brainer.

Time for your business plan to rethink packaging, menus, sourcing and operations so that sense prevails. Expect even tighter supply chains, seasonality, more reuse models, combined with a shift to low-impact ingredients and higher mentions of regenerative/local agriculture. Sustainability is not a marketing differentiator, now it’s a regulatory requirement. Those ahead of the curve will thrive.

Global flavours take centre stage

We noted the impact of this trend in February. When global cuisine is no longer niche or solely a trip to the Indian, Chinese, or Italian; it can rightly appear anywhere to cater for consumer’s needs. Does this mean changing your whole menu? No, it’s about meeting needs, perhaps as a special?

Last year it was Korean, but, in 2026, it could be the turn of Malaysian, Brazilian and Colombian food. These cuisines offer freshness and depth that aligns with the health-conscious, globally curious diner.

Community and sharing

Eating is a social activity and eating out often a treat to connect with friends, mark special occasions, and make memories. Surveys show that consumers are very/somewhat likely to try new cuisines or dishes in the format of:

• a small plate (73%)
• a sharing platter (68%)
• a group sharing dish (60%)
• a bottomless brunch (59%)

This approach reduces perceived risk and allows group behaviour to have an influence. Another option perhaps for global flavours trials?

Social media still drives footfall

Social media is a major driver of food and drink culture. Consumers visit venues inspired by trending viral foods. Word of mouth remains an important form of recommendation. But almost half of consumers actively follow food-focused social media. Over 40% regularly visit venues based on trends they’ve seen online.

In 2025, TV and social media were cited by a third of consumers as a key factor influencing their interest in Korean cuisine. A clear demonstration of the power of social shaping consumer behaviour when eating out. Digital brings the trend-seekers; word of mouth brings their wider friends’ groups. Both are needed.

Shifting operations

The rise of smart vending is an innovative rethink. The same is true for premises by adapting designs so that they become flexible space, such as co-working during the day and enhanced evening dining.

Wrapped in with this could be greater integration of the use of technology for efficiency and guest experience. The trend for booking earlier dinners at 6pm might offer a restricted or specials menu. Or a restricted number of covers to manage around the co-working space needed that day.

Given community and connection are also the basis of co-working in town or country, it’s not hard to see how some co-workers may stay to share a plate or two before heading home!

Like each of the six, it’s one to consider on the route to continued catering profitability by acting on the key food and drink trend in 2026

There used to be a throwaway line when dismissing someone else’s comment as irrelevant of ‘what’s that got to do with the price of milk?’ It was normal for politicians to quote milk’s cost when they needed to prove they were in touch with people’s needs.

Between 2010 and 2016, it was easy, milk was 43-44p per pint. It’s now 68p having risen 42% in 5 years. As a whole, food prices have risen overall by 36% since 2020. And they’re still rising fast 1% higher than the standard rate of inflation at 4.5%. But that is not the biggest problem for today’s catering industry.

Reality is Worse than Expectations

When the rise was announced of the increase in Employer National Insurance contributions, there were some pretty pessimistic predictions. The hit has proved to be bigger than since the first months of the pandemic.

Figures collated by The Times reveal how pubs, bars and hotels have seen their payroll contract as employers struggle to make do and minimise the toll on running costs from higher NIC payments. The measures have led to a shrinkage of numbers on the payroll for pubs, restaurants and hotels of 69,000 since that budget. Some current predictions now believe it may finally cost up to 200,000 jobs.

This represents a really dramatic turn in numbers when we consider for the previous 10 years, the sector would add a net 3,400 jobs in the same nine-month period every year. Given that part-time roles effectively now cost bosses 13% more to take on; it is easy to see why our sector is disproportionately affected.

Bad News Comes in Threes

The recent UK Hospitality sector survey shows:

• 1/3 of businesses are now operating at a loss
• 76% have had to increase prices
• 63% have reduced the hours available to staff
• 1/3 of businesses are restricting opening hours
• 40% have reduced investment

In economic and social terms, the cost will be staggering. UK Hospitality calculates that the sector contributes £140B in economic activity and £54B in tax receipts annually.

Importantly this growth is:

• broad rather than narrow; we are an inclusive employer of 3.5M people, providing jobs for everyone, everywhere from first jobs to routes into leadership and skilled careers;
• national rather than weighted towards London and the South East;
• as an economic and social focal point for growth and regeneration right across the country as hospitality businesses build – and rebuild communities.

We, at AC Services, would urge all our catering colleagues to have a look at their #taxedout campaign and make more people aware of the accelerating crisis our business faces.