Leading foodservice wholesaler Booker reveals the trends it expects to see in the out-of-home market in 2026 and locks down 450 prices until March
Blended global cuisines, quality fast food for sharing, loaded and topped dishes, chicken, cafe culture and colour trends are set to shape the hospitality sector in 2026 – along with the rise of alternative formats for wine and spirits and the continued growth within no and low drinks.
When dining out or ordering in, guests are seeking elevated experiences they cannot easily recreate themselves, so getting the menu right to suit multiple dayparts, flavour preferences and evolving trends, is key to enticing customers in the year ahead and keep them coming back for more – at a time when every sale counts.
Going global
World food is transforming hospitality and going into the New Year, we’re seeing a strong trend for blending cuisines from around the world into modern combinations that excite diners. For something out of the ordinary, chefs should consider combining components from different global cuisines for added texture, taste and spice – think Thai Green Curry risotto, Tandoori fish tacos, Texas toast with an English breakfast, and samosa curried loaded fries. Fusion dishes such as these that can be customised by the chef and to the diner’s preference, can bring a new depth of flavour and pique the interest of diners looking for something new, exotic and unusual, showing the chef’s creativity, and, importantly, encouraging spend and repeat visits.
There’s a wealth of possibilities to the combinations chefs can create using ingredients already in stock – plus they can be enhanced with sauces, dips and seasonings to create a memorable, personalised signature dish.
Load up
Loaded fries are booming within all areas of the hospitality sector – diners enjoy the novelty of these, plus they’re visually appealing, filling, good value for money, and can be personalised to suit the diner’s preferences. As well as serving as a main course, they can be enjoyed during different dayparts, either as a snack, sharing meal or as a side with other accompaniments.
Again, look to global influences for toppings to leverage this trend – chefs can get creative with options such as loaded fries topped with Korean pulled pork and kimchi, Mexican chilli with fajita seasoning, jalapenos and chipotle sauce, Chicken Tikka Masala with Coronation mayo – all Booker best-sellers and popular choices all year round.
Chefs can compile these dishes with ease and speed, both for dining in-venue and in boxes for on-the-go consumption. When presented well, using good quality fries, toppings and condiments, they can really bring the wow factor to the dining experience.
Pecking order
Chicken shop-style products are moving away from the domain of high street chains and onto more mainstream menus, driven by their convenience, familiar flavours and formats, and price point – they’re even appearing in pizza restaurants as the dining out market adapts to the trend. Fans of the food love the bold, spicy flavours and globally inspired nature of chicken-based dishes so pubs, bars, restaurants and world food takeaways can capitalise on the relatively low ingredient costs and ease of preparation by adding fried on-trend chicken style foods to the menu in 2026. With the right selection of seasonings, spices, sauces and dips, these dishes can hit the sweet spot of affordability, sharability, customisation and keep consumers craving more all year round.
Cafe Life
Traditional coffee shops and high street cafes are thriving and going into 2026, we expect to see a rise in daytime outlets such as these, as well as dessert only venues, dessert parlours and chains, which are really tapping into the demand for desserts and sweet treats as a standalone out-of-home mission.
We are a strong partner for this sector as sourcing products with us allows customers to diversify their offering, change the menu seasonally with ease, and cater to evolving customer preferences, viral trends and dining out behaviours with on-trend, quality, visually appealing dessert options.
Small plates go sweet
The trend for sharing multiple dishes among groups is well established thanks to its sociable and flexible dining experience, driven by diners who want variety and excitement – plus it allows chefs to be more creative with dishes. Small plates, group grazing, sharing portions as a concept will continue into 2026, not only for dishes and dinners but also for desserts.
With high quality components, bitesized pieces, and creative plating, sharable plates can appeal to a broader audience and encourage daytime visits during quieter times. While the format works well for cheeses and charcuterie, meat platters, chicken shop-style foods and hand held fried foods, we’re seeing this trend unfolding into sweets. With the addition of sweet sauces, fresh fruit, nuts and simple chocolates, chefs can create visually appealing, “Instagrammable” social media content, encouraging trial and allowing operators to capitalise on the trend. Booker relaunched its range of frozen desserts this year with 15 premium products that balance classic favourites with trending flavour combinations, ensuring there’s something to suit every menu, consumer preference and dining occasion. All products come in convenient formats such as pre-sliced, trays, bars and individual portions to offer busy kitchens a versatile selection that is easy to store, prepare and plate up.
True colours
Green will continue to lead the colour trends in the year ahead, fuelled by pistachio-led products dominating the marketplace. While the ‘Dubai’ viral sensation may have reached its peak, there are still opportunities to be had for the on-trend nut, so it’s worth investing in pistachio-based desserts, toppings and garnishes, such as pistachio cream and spread, chopped pistachios and kadayif for Dubai style sundaes, shakes, cookies and pancakes.
Also on the green trend is matcha – its popularity is fuelled by its health benefits, distinctive flavour profile, pairing potential and vibrant green colour. It’s no longer a niche item but a must-have for outlets for sweet menu options as well as for iced lattes, smoothies and shakes.
When it comes to purple, beetroot is the emerging contender but ‘ube’ is going to be the buzzword. The purple yam from the Philippines has a vibrant violet colour and a sweet, vanilla-like flavour – a combination that is expected to lead to widespread use in desserts, cakes, ice creams, shakes and lattes. Thanks to its striking colour and creamy taste, we fully expect to see a purple phenomenon in 2026.
The moderation movement
The trend for no- and low-alcohol drinks shows no sign of abating and is set to be one of the most lucrative sectors of 2026, as consumers ditch the alcohol and opt for zero or low abv beverages. From established brands launching zero proof alternatives and new entrants to the marketplace, there’s space for all and consumers are enjoying the journey of discovery to find their favourites. It is important that outlets do not treat this drinks segment as an after-thought and recognise the growing revenue potential that no- and low-alcohol drinks offer.
Drinking on the move, outdoors and at festivals and events, as well as changes in packaging legislation, have driven demand for new alternative formats, especially for wine, cocktails and spirit mixer drinks. It’s now much more socially acceptable to drink wine or cocktails from a can and the selection of products available is growing all the time. Booker’s wine and spirits division is growing this category in 2026 to meet demand from the foodservice and catering sector for premium, sustainable and convenient packaging options that reduce wastage, while still bringing value and quality to the drinking occasion.
Karen Poole, head of own brand and product at Booker, says: “These are challenging times, with cost pressures from all angles, but we’re cautiously optimistic about the hospitality sector for 2026. We’re seeing real creativity from chefs and a desire to elevate menus to keep the sector buoyant, to drive footfall, and give consumers successful, enjoyable and good value dining experiences.
“The hospitality landscape is shifting and consumer expectations are evolving so Booker is poised to help chefs optimise their menus, bringing product diversity, choice and value, and make every purchase earn its place in the pantry. We’re meeting evolving consumer demand head on, especially with the re-launch of our Chef’s brands this year, and we work with our foodservice and catering customers to give them the products and ingredients they need to remain competitive and to boost profits – while maintaining value and quality at all price points.
“We’ve got high hopes for the 2026 summer of sport as this can bring a real boost to the hospitality sector. We have 190 branches across the UK and using Booker as a key supplier can bring time and cost-savings and improved supply chain management by working with partners who understand the needs of foodservice and catering operators. Along with our dedicated premium drinks division, Venus Wine and Spirits, we bring an unmatched food and drink offering to the hospitality sector, making us a one-stop-shop for hospitality operators of all sizes.”
Booker’s Winter Catering Guide is out in January, spotlighting new and trending lines available across branches, including own label and branded favourites. Designed to support caterers, chefs and operators over the winter season, it includes menu ideas and inspiration, as well as exclusive food and drink lines.
Booker has locked down prices on 450 products and ingredients to ensure businesses can make their purchases at special prices, safe in the knowledge prices will not fluctuate. Current prices are locked until 3rd March 2026.
Website: https://www.booker.co.uk/
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