As our industry continues to navigate rising costs, changing consumer expectations, and tighter margins, global menu trends can offer us valuable clues about where demand is heading next.
The National Restaurant Association’s (NRA) 2026 What’s Hot Culinary Forecast brings together insights from industry experts to highlight the food, beverage, and operational trends set to shape restaurant menus in the year ahead. While the research is US-based, many of the themes strongly align with what we’re already seeing — and can realistically apply — in our local market. Here’s what they predict is hot in 2026.
Comfort, nostalgia and “flavour escapism”
NRA say one of the strongest signals for 2026 is the return of comfort food, but with a twist. Diners are looking for familiar formats that offer a sense of escape — flavours that transport them somewhere else without the cost of travel or fine dining.
Globally, this shows up in items like smashed burgers, elevated instant noodles, Caribbean curry bowls, and miso-glazed proteins. The common thread is recognisable, affordable food made exciting through flavour, texture, or global inspiration.
For us in New Zealand, this reinforces the value of:
- Updating classics rather than reinventing menus
- Using global flavour profiles to refresh familiar dishes
- Leaning into nostalgia while keeping pricing accessible
Value still drives decision-making
Even as diners seek indulgence and experience, value remains the single most important factor influencing where and how often people eat out. The report highlights how successful trends often balance comfort with operational efficiency.
The smashed burger is a prime example: lower meat ratios, faster cook times, and reduced waste make it attractive for operators, while still delivering what customers want.
This is particularly relevant in New Zealand’s current cost environment, where menu engineering, portion control, and waste reduction are essential for profitability.
Protein, health and flexible eating
Health and wellness continue to shape menus — but not at the expense of flavour. Protein-rich options are now being added across the menu, from main dishes to snacks and even beverages.
Key takeaways for operators include:
- Protein as an add-on rather than a centre-of-plate requirement
- Growing demand for plant-based and alternative proteins
- Strong interest in bold, spicy flavours like gochujang, chili-lime, and miso
This reflects a broader consumer desire to balance indulgence with intention — something many of our local diners already expect.
Beverages: less alcohol, more purpose
The beverage category is evolving quickly. According to the forecast, low- and no-alcohol drinks are now mainstream, particularly among Gen Z and Millennials. Fermented and gut-friendly drinks, personalised hydration, and mood-focused beverages are also gaining traction.
At the same time, when consumers do drink alcohol, they’re increasingly drawn to locally produced spirits, driven by sustainability, community connection, and authenticity — a trend that strongly aligns with our own craft beverage scene.
Desserts with a twist
Desserts remain popular, but consumers are looking for something beyond traditional sweetness. Global trends point to:
- Reinvented comfort desserts like s’mores and salted caramel
- Date-based and freeze-dried ingredients for flavour and shelf-life
- Visually distinctive, social-media-friendly formats
For operators, freeze-dried fruits in particular offer practical advantages: long shelf life, minimal waste, and versatility across multiple menu items.
Macro trends that matter
Beyond individual menu items, the report highlights several broader shifts that will continue shaping the industry:
- Increased focus on local sourcing
- Clear menu labelling and allergen transparency
- Value-driven menu structures
- Sustainable practices, including packaging and waste reduction
These are no longer “nice to have” features — they are becoming baseline expectations for many diners.
What This Means for New Zealand Operators
The key lesson from the 2026 forecast is not about chasing trends, but about making smart, adaptable choices. Operators who succeed will be those who:
- Balance comfort with creativity
- Deliver value without sacrificing experience
- Use global inspiration in locally relevant ways
- Design menus that support both customer demand and operational efficiency
As the industry continues to evolve, these insights provide a useful lens for reviewing menus, concepts, and investment decisions heading into 2026.
The 2026 What’s Hot Culinary Forecast is published by the National Restaurant Association (USA). The original report is based on insights from industry professionals and culinary leaders and remains the intellectual property of the National Restaurant Association. Check out the report here.