Datassential Reveals Top Food and Flavor Trends for 2027
Datassential is offering an early look at its 2027 Trends Report, which gives operators insight into the latest flavors, ingredients and cuisines gaining traction with consumers.
food trends
Disneyland’s Halloween Menu Brings Storytelling to the Table
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.
From Grazing to Fibermaxxing: Chartwells’ Top 5 Campus Food Trends
Chartwells Higher Education, a recognized leader in contract food management, has released its 2026 Fall Flavor Forecast, identifying the five food, beverage and dining trends that will inspire campus menu planning this semester.
13 Food and Beverage Trends to Watch in 2026
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.
Logan’s Roadhouse Serves Up a Great American Road Trip Menu for America 250
Logan’s Roadhouse is taking guests on a culinary Great American Road Trip this summer, using America’s 250th anniversary and Route 66’s centennial as inspiration for a limited-time-only (LTO) menu available through mid- to late September.
Three Chartwells University Dining Programs Win FARECheck Food Allergy Recognition
Three dining programs that are part of Chartwells Higher Education—the University of Chicago, Northwestern University and Northeastern University—have been recognized by Food Allergy Research & Education (FARE) for their commitment to food allergy safety.
How Hampton Created a Beloved Brand Standard, One Waffle at a Time
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.”
Maneet Chauhan: Why BBQ Is Booming—and How to Do It Right
Maneet Chauhan knows how to win a barbecue battle. The acclaimed chef and restaurateur coached her team of pitmasters to victory on last season’s BBQ Brawl on Food Network. Now she’s back as a coach on the current season, ready to defend her winning legacy.
In an exclusive interview with CFE News, Chauhan opens up about her love of live-fire cooking, the influence of Indian culinary tradition on her BBQ philosophy, and the advice she’d give to operators looking to tap into the soaring popularity of all things barbecue.
Fresh Watermelon in High Demand as Summer Beverage Ingredient
Looking for summer beverages that guests will flock to at BBQs and outdoor events? Just add watermelon.
The fruit has emerged as a high-demand beverage ingredient, particularly among Gen Z and Millennial consumers. According to the National Watermelon Promotion Board, younger guests order watermelon drinks far more frequently than Gen X guests or Boomers.
What’s on the Table? ECEP Identifies 10 Catering Trends
The ECEP Trends Council convened at the 2026 ECEP Symposium, compiling a list of 10 catering and hospitality trends identified by these industry heavyweights. The third annual ECEP Trends Report reflects how catering’s most influential operators are reading the room—and redefining it.