Booker identifies food and drink trends for 2026

Booker has revealed the trends it expects to see in the out-of-home market in 2026.

The wholesaler maintains that, when dining out or ordering in, consumers are seeking elevated experiences they cannot easily recreate themselves, so getting the menu right to suit multiple day parts, flavour preferences and evolving trends is key to enticing customers and keep them coming back for more.

Booker highlights the following trends:

Going global 

World food is transforming hospitality, and going into the New Year, there is a strong trend for blending cuisines from around the world into modern combinations that excite diners, says Booker. For something out of the ordinary, chefs should consider combining components from different global cuisines for added texture, taste and spice – think Thai Green Curry risotto, Tandoori fish tacos, Texas toast with an English breakfast, and samosa curried loaded fries. Fusion dishes such as these that can be customised by the chef and to the diner’s preference, can bring a new depth of flavour and pique the interest of diners looking for something new, exotic and unusual.

There’s a wealth of possibilities to the combinations chefs can create using ingredients already in stock, plus they can be enhanced with sauces, dips and seasonings to create a memorable, personalised signature dish.

Load up 

Samosa curried loaded fries

Loaded fries are booming within all areas of the hospitality sector. Diners enjoy the novelty of these, plus they’re visually appealing, filling, good value for money, and can be personalised to suit the diner’s preferences. As well as serving as a main course, they can be enjoyed during different day parts, either as a snack, sharing meal or as a side with other accompaniments.

Booker advises foodservice operators to look to global influences for toppings to leverage this trend – chefs can get creative with options such as loaded fries topped with Korean pulled pork and kimchi, Mexican chilli with fajita seasoning, jalapenos and chipotle sauce, and Chicken Tikka Masala with Coronation mayo.

Pecking order 

Chicken shop-style products are moving away from the domain of high street chains and on to more mainstream menus, driven by their convenience, familiar flavours and formats, and price point – they’re even appearing in pizza restaurants as the dining out market adapts to the trend. Fans of the food love the bold, spicy flavours and globally inspired nature of chicken-based dishes so pubs, bars, restaurants and world food takeaways can capitalise on the relatively low ingredient costs and ease of preparation by adding fried on-trend chicken style foods to the menu in 2026.

Cafe Life 

Traditional coffee shops and high street cafes are thriving, and going into 2026, Booker expects to see a rise in daytime outlets such as these, as well as dessert only venues, dessert parlours and chains, which are tapping into the demand for desserts and sweet treats as a standalone out-of-home mission.

Small plates go sweet

The trend for sharing multiple dishes among groups is well established thanks to its sociable and flexible dining experience, driven by diners who want variety and excitement – plus it allows chefs to be more creative with dishes.

With high quality components, bitesized pieces, and creative plating, sharable plates can appeal to a broader audience and encourage daytime visits during quieter times. While the format works well for cheeses and charcuterie, meat platters, chicken shop-style foods and hand-held fried foods, this trend is unfolding into sweets. With the addition of sweet sauces, fresh fruit, nuts and simple chocolates, chefs can create visually appealing, ‘Instagrammable’ social media content, encouraging trial and allowing operators to capitalise on the trend.

True colours

Gingerbread matcha

Green will continue to lead the colour trends in the year ahead, fuelled by pistachio-led products dominating the marketplace. While the ‘Dubai’ viral sensation may have reached its peak, there are still opportunities to be had for the on-trend nut, so it’s worth investing in pistachio-based desserts, toppings and garnishes, such as pistachio cream and spread, chopped pistachios and kadayif for Dubai style sundaes, shakes, cookies and pancakes.

Also on the green trend is matcha – its popularity is fuelled by its health benefits, distinctive flavour profile, pairing potential and vibrant green colour. According to Booker, it’s no longer a niche item but a must-have for outlets for sweet menu options as well as for iced lattes, smoothies and shakes.

When it comes to purple, beetroot is the emerging contender but ‘ube’ is going to be the buzzword. The purple yam from the Philippines has a vibrant violet colour and a sweet, vanilla-like flavour – a combination that is expected to lead to widespread use in desserts, cakes, ice creams, shakes and lattes.

The moderation movement 

The trend for no- and low-alcohol drinks shows no sign of abating and is set to be one of the most lucrative sectors of 2026, as consumers ditch the alcohol and opt for zero or low abv beverages, says Booker. From established brands launching zero-proof alternatives and new entrants to the marketplace, there’s space for all and consumers are enjoying the journey of discovery to find their favourites. It is important that outlets do not treat this drinks segment as an after-thought and recognise the growing revenue potential that no- and low-alcohol drinks offer.

Drinking on the move, outdoors and at festivals and events, as well as changes in packaging legislation, have driven demand for new alternative formats, especially for wine, cocktails and spirit mixer drinks. It’s now much more socially acceptable to drink wine or cocktails from a can and the selection of products available is growing all the time.

Booker’s wine and spirits division is growing this category in 2026 to meet demand from the foodservice and catering sector for premium, sustainable and convenient packaging options that reduce wastage, while still bringing value and quality to the drinking occasion.

Karen Poole, head of own-brand and product at Booker, said: “These are challenging times, with cost pressures from all angles, but we’re cautiously optimistic about the hospitality sector for 2026. We’re seeing real creativity from chefs and a desire to elevate menus to keep the sector buoyant, to drive footfall, and give consumers successful, enjoyable and good value dining experiences.

“The hospitality landscape is shifting and consumer expectations are evolving so Booker is poised to help chefs optimise their menus, bringing product diversity, choice and value, and make every purchase earn its place in the pantry. We’re meeting evolving consumer demand head on, especially with the relaunch of our Chef’s brands this year, and we work with our foodservice and catering customers to give them the products and ingredients they need to remain competitive and to boost profits, while maintaining value and quality at all price points.”

She continued: “We’ve got high hopes for the 2026 summer of sport as this can bring a real boost to the hospitality sector. We have 190 branches across the UK and using Booker as a key supplier can bring time and cost-savings and improved supply chain management by working with partners who understand the needs of foodservice and catering operators. Along with our dedicated premium drinks division, Venus Wine and Spirits, we bring an unmatched food and drink offering to the hospitality sector, making us a one-stop-shop for hospitality operators of all sizes.”

Booker’s Winter Catering Guide is out in January, spotlighting new and trending lines, including own-label and branded favourites, as well as menu ideas and inspiration.

Booker has locked down prices on 450 products and ingredients until 3 March 2026.