Wondering what menu items will be hot in 2026? Take a look at the 2026 Hospitality Trends Report, jointly issued by af&co.—one of the country’s top lifestyle/hospitality marketing and public relations firms—and Carbonate, a highly-regarded creative agency.
The annual report, now in its 18th edition, has become a trusted resource for spotting trends before they hit the mainstream. It foreshadowed the rise of Korean cuisine in 2023 and predicted the Dubai chocolate takeover in 2024, for example.
“Value is the story this year,” said Andrew Freeman, founder of af&co. and co-founder of Carbonate. “Whether it’s a great lunch deal, a prix-fixe-only concept or a high-end ‘happy meal,’ operators are finding creative ways to offer value at every level.”
Meat Returning to Center Stage
“After years of a focus on plant-based options, we’re seeing a return to meat,” said Candace MacDonald, co-founder and managing director of Carbonate. “Dishes like bone marrow and sweetbreads are trending, and ‘protein’ is the buzzword of the moment. In beverage, the story isn’t all about going non-alcoholic—it’s about finding balance, with growing interest in lower ABV options as well as alcohol-free. Another main theme this year is the speed of cultural exchange. We’re living in a global world fueled by social media, where inspiration travels faster than ever. What’s trending in Seoul today might be on a menu in San Francisco tomorrow—and diners are ready for it.”
According to the report, here are 10 culinary trends for 2026.
Drink Trend of the Year: Modern Mexican Mixology
Mexico-inspired bars are having a moment. Two of the top three bars in the Americas on The World’s 50 Best Bars list are in Mexico City, and the third is a Mexican-American concept in New York. These venues embody a movement that fuses modern technique with deep cultural roots, using ingredients like agave, cacao, chiles, tropical fruit and wild herbs to craft cocktails that tell a story of place, with drinks that feel both contemporary and unmistakably Mexican. Plus, tequila and mezcal reign as the fastest-growing spirits in the U.S.
Dessert of the Year: Cinnamon Rolls
Cinnamon rolls are the next croissants. A new wave of bakeries is specializing in over-the-top varieties, many garnished with popular candies or cookies. Restaurants are also taking note, offering giant shareable rolls for the table or mini versions as a signature brunch bread service.
Cuisine of the Year: Next-Gen Indian
Once limited to a handful of familiar dishes, Indian cuisine in the U.S. has undergone a remarkable transformation. Over the past two decades—during which the Indian-American population has more than doubled—Indian restaurants have multiplied and diversified, expanding the country’s understanding of the cuisine. No longer diluted for American palates, chefs are celebrating the depth of regional Indian cooking.
Food of the Year: Paratha Burgers
Dubai’s viral “paratha burgers” are making waves online—and are poised to take over the U.S. The format is simple yet innovative: smash burgers tucked inside flaky, buttery paratha instead of buns. They exploded on social media in mid-2025, racking up millions of views for their indulgent appeal. Between the burger’s perfect mix of novelty and familiarity, the surge of interest in Indian cuisine, and paratha’s buttery, flaky texture akin to a croissant (the craze of 2025), it’s a recipe for virality.
Chewy Is the New Crunchy
Chewy textures like mochi, tapioca pearls and gummies—long beloved across Asian cultures—are taking center stage in the U.S. Gen Z, in particular, prizes layered and evolving textures, finding delight in foods that are “stretchy,” “bouncy,” or that shift as they chew. Fifty-eight percent of Gen Z say they love chewy foods (Collage Group), and U.S. sales of non-chocolate chewy candy grew 5.7% year-over-year (Circana).
Prix-Fixe Concepts: The High-End Value Meal
Once seen as either overly formal or budget casual, the prix-fixe has reemerged as a modern value proposition—the high-end answer to the everyday combo meal. Where a tasting menu is a chef’s curated journey, a prix-fixe is a streamlined set: fewer courses, maybe a few choices, and a complete night out without the decision fatigue (or sticker shock) of à la carte ordering.
Bone Marrow
After years of the pendulum swinging towards a growing demand for plant-based options, meat is back. Between the protein craze, the paleo push and a desire for less processed foods, animal fat has become both an indulgence and a functional food. Bone marrow has escaped the confines of steakhouses and whole-animal restaurants, going from a specialty item to mainstream menus.
Agave Wine
With tequila rising to become one of the most popular spirits in America, agave wine is set to ride the wave as the alternative that offers tequila’s flavor, but with less alcohol—perfectly timed to meet the growing demand for lower-ABV options. There’s been a 73% year-over-year increase in menu descriptions that include agave wine (tastewise Culture Shift 2026)
Korean Italian Cuisine
Korea has been blending its bold, umami-rich flavors into Italian dishes for nearly two decades; now, those trends are crossing the Pacific. Korean-American chefs are leading the charge, turning what once seemed like a novelty into the next wave of craveable comfort food. Expect kimchi rosé pasta—a dish that’s gone viral in Korea over the last two years—to take hold on U.S. menus, alongside other dishes that marry Italian culinary tradition with Korean flavors and ingredients.
U.S. Food City of the Year: Minneapolis
Over the past several years, Minneapolis has evolved into one of the most dynamic food cities in America—embodying a combination of creativity and conviction that’s propelling the city onto the national stage. Local chefs are drawing from deeply personal roots, indigenous traditions, immigrant heritage, and regional ingredients to craft menus that feel personal and novel.
