2025 was full of viral food moments. Dubai chocolate, hot honey with salami and Mont Blanc coffee were dishes that made the venues serving them boom. Some trends lasted weeks, others disappeared overnight. Get them right and your business benefits, get them wrong and you are playing catch-up.
2026 will be faster, tougher and more competitive. New operators are raising the bar. Your customers expect more. These trends will help you keep your menu sharp, your team dialed in, and your regulars coming back.
- Nduja Butter
Nduja butter is proving to be a versatile flavour boost. Spread it on bread, melt it over seafood or fold it into brunch dishes. It adds heat and richness without slowing down service and works across multiple menu items. - Fast-Prep Ferments
Quick pickles and simple ferments are moving from sides to flavour drivers. Pickled fennel, fermented pineapple salsa and bright cabbage slaw bring acidity and colour without heavy prep. They lift rich dishes and add a punch to menus with minimal effort. - One Space, Multiple Shifts
Venues are running all day. Café in the morning, deli at lunch and bar at night. Ghost kitchens are also on the rise, with no front of house and just food going out the door. The key is menus that scale. Use ingredients that work across service times. For example, Mortadella can top breakfast toast, feature in a lunch toastie and appear on a grazing board at night. Keep core prep tight and let the same components pull double or triple duty. - Charcuterie on Toast
High impact open sandwiches are making premium charcuterie more approachable. Shaved Jamón on ricotta toast, mortadella with pistachio pesto, sopressa with whipped feta and pancetta with chilli honey deliver big flavour without the formality of a board. Fast to assemble and easy to enjoy, they bring quality ingredients to a wider audience. - AI Tech That Actually Helps
AI is not here to replace your team but to make their work easier. Booking systems predict busy periods, smart kitchen tools optimise ordering and menu software shows what guests actually want. Start simple by analysing POS data to see what sells and when. Let AI handle the numbers while your crew focuses on cooking and service. Even basic AI forecasting can cut waste and keep quality high on quiet days. - Miso as a Base Note
Miso is becoming a backbone flavour. Chefs are using it in vinaigrettes, gravy, mayo and onions. It delivers deep umami without relying on salt. Pastry teams are using it in desserts and baked goods where it adds savoury sweet complexity. - Cotto vs Crudo Menus
Menus are starting to highlight cooked versus cured. Cotto ham toasties and crudo salumi plates give guests clarity on technique and value. This small detail can lift the perception of a menu and make offerings feel more thoughtful. - Goodbye Hot Honey, Hello Gochugaru
Gochugaru is becoming the chilli of choice. It gives warmth, colour and a softer hit than your every day chilli flakes. It works on chips, roasted vegetables, marinades and savoury pastries. It is easy to use on the line and versatile across all service times. - Drinks Without the Hangover
Guests want fun drinks without the next day headache. Soft drinks are not always enough. Sparkling tea on tap is gaining traction. Jasmine, oolong or earl grey teas offer flavour and lift with a simple garnish. A slice of grapefruit with jasmine, rosemary with earl grey or lime and mint with oolong creates a drink that feels special. These drinks are quick to pour, seasonal and easy to rotate without slowing service. - Bring Colour to Your Menu with Ube
Ube is proving that Australia can keep up with global food trends. Popular in Asia and the US, it’s now appearing on local menus. Its subtle sweet‑nutty flavour works in pastries, ice creams, sauces and even savoury glazes. Chefs can prep it in batches, hold it on the line, and add colour and flavour without extra work. Ube is an easy way to bring international flavours to your menu and keep diners interested.
Bring sharper menus to life in 2026! Discover versatile, on-trend products through your local Primo Foodservice distributor.
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