Grab & Go Guide 2026-27:
Food-to-Go Trends & Insights for Hospitality and Foodservice
Discover twelve grab-and-go food and drink trends, practical solutions and chef-developed recipes to help hospitality and foodservice operators across the UK, Ireland and Continental Europe turn changing consumer habits into commercial opportunity.
Grab-and-go and food-to-go are among the fastest-growing opportunities in hospitality and foodservice. As snacking replaces traditional meals, lunch becomes more premium and consumer expectations continue to rise, operators need ranges designed for today’s convenience-led market.
The Grab & Go Guide: Trends & Insights 2026-2027 is a free downloadable foodservice trend report from Avendra International Europe. Created for chefs, foodservice leaders and hospitality operators, it explores twelve trends shaping grab-and-go and food-to-go menus, combining consumer insight, chef-developed recipes and practical menu strategies that can be applied immediately.
About the author
Grab & Go Trends & Insights 2026–2027 is authored by Paul Bloxham, Head of Culinary at Avendra International Europe, who has more than 25 years of experience developing menus across hospitality and foodservice.
Paul has held senior 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.
Working with hospitality, healthcare and education operators across Europe, Paul helps organisations develop commercially successful menus informed by procurement expertise, market intelligence and culinary innovation. Sustainability remains central to his work, helping foodservice teams reduce waste, improve efficiency and create menus that are commercially successful and environmentally responsible.
Frequently asked questions
What is grab-and-go foodservice?
Grab-and-go foodservice refers to freshly prepared food and drink designed for quick purchase and consumption, including sandwiches, salads, wraps, bakery products, snacks and beverages. Today’s grab & go ranges increasingly focus on premium ingredients, convenience, portability, nutritional value and high-quality customer experiences.
What are food-to-go trends?
Food-to-go trends are the changing consumer behaviours influencing how people purchase and consume convenient meals and snacks. Current trends include increased demand for protein-rich options, premium lunch experiences, global flavours, functional beverages, healthier snacking, frictionless purchasing and sustainable menu choices. The Grab & Go Guide 2026–2027 explores each of these trends with practical menu strategies and chef-developed recipes.
What are the biggest grab-and-go trends in 2026–2027?
The twelve key trends covered in this guide include the rise of snacking and micro-moments, the protein pivot, the premium lunch occasion, global flavours going mainstream, comfort food upgrades, plant-based evolution, functional and low-caffeine drinks, the moderation movement, and frictionless purchasing. Each trend is explored with practical menu guidance and chef-developed recipes.
How do I make a grab-and-go range feel premium without increasing costs significantly?
Avendra International Europe’s Head of Culinary, Paul Bloxham, shares that execution beats concept. Better sauces, provenance-led ingredients, bold flavour combinations and stronger presentation can elevate familiar formats without a significant cost uplift. Limited-time offers built around a twist on the familiar are also one of the most reliable ways to drive trial and repeat visits.
How do I improve my grab-and-go range?
Start by reviewing your range through an all-day lens rather than fixed dayparts. Build handheld, portable formats, make protein visible at point of purchase, and use sauces and condiments as your fastest lever for flavour differentiation. This guide includes practical “try this” guidance from Avendra International Europe’s Head of Culinary, Paul Bloxham, for each trend to help operators make immediate, informed changes.
How do sauces and condiments create grab-and-go differentiation?
Flavour innovation is moving beyond the main ingredient. Sweet-heat combinations like chilli-lime and gochujang, globally inspired seasonings like suya spice and peri-peri, and signature spreads and butters are among the fastest and most cost-effective ways to refresh a grab & go range without reinventing the format.
Which European markets does the guide cover?
The guide draws on consumer insight and market data from across the UK, Ireland and Continental Europe. Trends and operator guidance are relevant to foodservice professionals working across all three markets.