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Culinary Guide

F&B Trends 2026-2027 Shaping Hospitality & Foodservice Menus

Twelve trends redefining menus across Europe, with practical guidance and chef-developed recipes to help operators improve margins, respond to changing consumer demand, and stay competitive. 

From changing eating behaviour to the rise of no/low alcohol and global cuisine authenticity, the food and beverage landscape is evolving fast across hospitality and foodservice. 

This Culinary Guide brings together key F&B trends, actionable insights and recipes to support menu development, operational efficiency and day-to-day decision-making.

 
Mocktail with citrus and rosemary

What you'll get inside the
F&B Trends Guide 2026–27?

  • 12 key food and beverage trends shaping hospitality and foodservice menus in 2026 and beyond
  • Chef-developed recipes built for real kitchens at real volume, including Paul's Killer Katsu Club Sando
  • Practical "try this" guidance for every trend you can implement today
  • The Ozempic effect, explained -  what it actually means for portion design, protein and indulgence
  • Sustainability moves with a commercial case -including how operators are using waste data to protect margins

Why download the
F&B Trends Guide 2026–27?

Today's customers are more informed and more adventurous than ever before. The F&B Trends Guide 2026–2027 helps you respond to this shift - with confidence, creativity and the right ingredients. 

  • Stay ahead of customer expectations, with the 12 most significant shifts in eating and drinking behaviour.
  • Translate trends into menus that sell - every insight comes with chef-led recipes and practical guidance you can implement immediately.
  • Satisfy evolving customer demand, from high-protein, lower-portion preferences to global cuisine authenticity and craft-led concepts.

Who benefits from the
F&B Trends Guide 2026–27?

Designed for foodservice and hospitality operators creating, managing and evolving their menus across Europe:

  • Hotels and restaurants
  • Pubs, bars and cafés
  • Leisure, visitor attractions and events
  • Hospitals, care homes and senior living
  • Schools, universities and colleges

paul-bluecircleAbout the author

Plant-based Trends Guide 2026 is authored by Paul Bloxham, Head of Culinary at Avendra International Europe, with over 25 years of experience shaping menus across hospitality and foodservice.

Paul has held leading culinary roles at Goldman Sachs, JP Morgan and Aramark. An Academician of the Royal Academy of Culinary Arts and passionate advocate for mentoring the next generation of chefs, he combines chef-led creativity with practical, data-driven insight. Sustainability is at the core of his work - helping foodservice teams reduce waste, improve efficiency and build menus that are both commercially successful and genuinely good.

Discover more from
Avendra International Europe

The F&B Trends Guide 2026–27 is just one of the ways we support hospitality and foodservice professionals with insight-led thinking. Explore more resources, expertise and procurement solutions designed to help your business make informed, confident decisions - from kitchen to supply chain.

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