Increasing complexity, heat and spice continue to drive interest in more complex and varied flavors.

Cheese-between-bread items have come a long way since the ubiquitous American cheese on white bread cooked in a skillet.

From teas with functional ingredients to cocktails with botanicals, drinks are gaining a healthy dose of something extra these days.

A spicy and savory Mexican dish of stewed meat, birria tacos are trending in the Mexican segment and on social media. 

New takes on sweet and savory transcend the trendy salted caramel flavor.

Comfort foods with a retro and/or nostalgic influence remain prominent on today’s menus.

No rules exist when it comes to creating impressive and memorable table settings.

It’s an annual tradition! For the last couple of Decembers, FE&S has compiled top food and foodservice industry trends from various research reports to see how they might impact equipment, supplies and design in the next year. Here are our top five picks as the industry prepares to head into 2024.

A wider availability of low- and no-alcohol beverages has driven menu mentions and interest among consumers.

A culinary forecast highlights the impact of social media on menus. Are restaurants finally getting some relief? Alto-Shaam breaks ground on a plant expansion. These stories and more This Week in Foodservice.

Tropical islands represent a favorite vacation spot for many, and those seeking a taste of the island life while at home continue to propel the popularity of these meals and ingredients on today’s menus.

From shareables to upscale menu items like steamed mussels, the variety of apps operators offer at bars keeps growing.

Due to both operators’ increased ability to customize this beverage’s sweetness and the availability of nondairy milk alternatives, market research firms project plenty of growth for the bubble tea segment in the coming years.

While chicken skins may be an emerging trend in the U.S., they have long been a staple snack in other countries.

Creative cocktails remain on trend, as an increasing number of operators continue to incorporate ingredients reminiscent of the coast or beach.

A quartet of foodservice consultants share how they see foodservice design and equipment solutions evolving to meet the challenges of the day.

Restaurants are increasingly incorporating menu items, experiences and more that unify under the premise of local community.

Category grows number of units and brands

The National Restaurant Association identified “swicy” foods, a combination of sweet and spicy flavors, as one of its top culinary trends for 2023.

Diners may order takeout and delivery more often these days, but they continue to make it clear that in-restaurant dining remains an important and valued experience in the so-called new normal.

The National Restaurant Association’s 2023 “What’s Hot Culinary Forecast” predicts globally inspired salads will be a top trend this year.

Flatbread sandwiches and wraps have become staples on many menus in recent years.

As consumers continue to seek globally inspired menus, awareness of Kurdish cuisine shows signs of growth.

Forward momentum on the school foodservice agenda continues to play out.

The popularity of hot and spicy food remains on the upswing.

Hyperlocal food has become a key trend in the foodservice industry.

The emergence of new concepts and expansion of others keep this Hawaiian fare prominent.

The popularity of bowl-based meals remains on the rise, with consumers drawn to the ability to customize what they eat with protein, vegetables and carbs.

Whether for health, sustainability or ethical reasons, the numbers reveal more Americans are shifting to a meatless diet.

“Grilled” is the top prep method called out on menus, according to Chicago-based Datassential’s “2021 MenuTrends” report. Grilled food not only appears on 78.5% of menus, but grilling also represents the most common prep method for limited-time offers at major chains.