Each year, the Disneyland Resort transforms from “The Happiest Place on Earth” into “The Spookiest Place on Earth,” with Halloween décor, attraction overlays, and themed food and beverages. This year, Disneyland is serving nearly 150 seasonal menu items—more than ever before.
During the recent 2026 Midyear Trends Event webinar by Datassential—the food and beverage market research firm—trendologists Jaclyn Marks and Renee Lee Wege highlighted the emerging flavors, ingredients and culinary concepts that are shaping menus across the country. For catering and foodservice operators, the trends offer plenty of inspiration and food for thought.
When a menu item becomes something you’re known for, you don’t just keep it—you lean into it. And that’s exactly what Hampton by Hilton has done with its famous make-your-own Belgian waffle.
Hampton—one of the world’s largest hotel brands—has elevated the complimentary breakfast offering into a brand standard, a guest engagement tool and a symbol of the service culture it calls “Hamptonality.”
Cura Hospitality’s Guest Chef Program continues to elevate the on site dining experience for healthcare team members, patients and visitors across Allegheny Health Network (AHN) hospitals in Pennsylvania.
Abigail Kirsch has introduced an all-new menu focusing on spring and summer flavors to enhance upcoming weddings, corporate dinners, galas and life milestones across iconic venues in New York and Connecticut. Abigail Kirsch’s new menu provides guests with a personalized approach to luxury catering through interactive and unique dishes that highlight seasonal flavors.
By Sara Perez Webber What does today’s college student want from campus dining? Chartwells Higher Education did a deep dive
Spring has sprung, which means it’s time for the yearly question: Peeps, love ’em or hate ’em?
According to consumer research firm Curion, opinions on the iconic marshmallow chick reflect a nation divided (what else is new?).
Caviar is taking on new life as an event experience.
From weddings to luxury brand activations, caviar bumps and caviar bump bars are gaining traction as high-end hosts look for culinary moments that are both elevated and memorable. Among recent examples: Golden Goat Caviar’s Caviar Bump Bar at Venus Williams’ wedding, where guests indulged in the delicacy by licking it from the “bump” placed on the back of the hand.
If there’s one wedding trend poised to fully solidify in 2026, it’s this: Couples are designing their celebrations with guests squarely in mind. From how budgets are allocated to how weekends are structured, the focus has shifted from checking traditional boxes to creating memorable, immersive experiences for the people in the room.
The 6th annual Plant Based World Expo (PBWE) North America sowed the seeds for an industry resurgence. The event—which took place Dec. 2-3 at New York City’s Javits Center—combined a lineup of educational programs and a selection of plant-based food product lines, many new to market and most targeting foodservice.
