It’s an annual FE&S holiday tradition! In December we share some of the leading trends and predictions for the new year, sourced from our industry research and association partners, and add our insights for how these developments might impact the foodservice design, equipment specification and more. Here’s a look at what’s in store for 2026!
Make it Sizzle
Fast-casual restaurants and even noncommercial operators are getting into the pick-your-own protein game, with the understanding that offering these addons can lead to a slightly higher ticket cost. Consumers’ interest in it and operators looking to boost bottom lines likely propelled proteins to the top spot of the National Restaurant Association’s “What’s Hot Culinary Forecast.”
Taking this trend to the next level, though, is the return of the sizzle. From sizzling platters to flaming fajitas to build your own stir-fry bowls a la Mongolian BBQ from the ’90s and early 2000s, sizzling proteins bring that “wow” factor diners, particularly younger ones, seek when dining out. Case in point: Datassential reported a whopping 2,348% jump in menu growth for sizzling platters in 2025. A newer concept moving this trend forward includes San Francisco’s FiRE + iCE, which reconcepted in 2025 as a modern Mongolian-BBQ-style, build-your-own stir-fry concept.
Proteins also pave the way for more experimentation with bold sauces that have proliferated menus in the last couple years like chili-lime, gochujang and hot honey, along with emerging sauces like obe ata (Nigerian pepper sauce), Datassential reports.
Equipment implications: Flattop griddles for sizzling stir-fries, steaks and other proteins and designs that make more room for open-air griddles and sizzle stations; Cast iron and ceramic plates and vessels that carry that sizzle from the kitchen to the table.
Smash Burgers
Did these flavor bombs ever really go away? The better-burger craze of the mid-2000s brought these babies to the forefront. While the growth among some chains has simmered down some in recent years, the flattened, layered patty sure has not. The “What’s Hot Culinary Forecast” listed smash burgers among its top four trends for next year, behind more usual suspects local sourcing (1); comfort foods (2) and value menus and options (3). The interest in smash burgers seems to fall into the comfort foods category, “with social media making the smash burger —once a dinner staple — tempting to younger generations” and “inspiring some interesting twists, such as smash burger tacos,” the report states.
Equipment Implications: Flattop griddles and high-temp thermostat griddles (500 degrees F-plus); heavy-duty ventilation; plus, big flat spatulas and refrigerated make tables for the toppings and undercounter refrigeration for refill ingredients, enhanced fire suppression and grease trap/filtering systems.
Global Handhelds
Those self-contained vehicles that deliver on the bold flavors and global influences diners crave, commonly referred to as handhelds, have become the epicenter for both culinary exploration and revenue generation at the chain and noncommercial level. This is especially the case among colleges and universities catering to Gen Z and even the Gen Alpha diners following closely behind. Indeed, research shows younger diners prefer portable foods, both for quick meal delivery and snackability. Empanadas, in particular, have risen in popularity, with a 12-month growth of 7.6% and predictions to grow another 4.3% in the next four years, according to Datassential’s Global Flavors Keynote Report published in the fall.
Equipment Implications: Combi-ovens and rapid-cook ovens for fried-like items cooked quickly and without the mess and expense of oil.
Eatertainment’s Back
Places like TopGolf, Dave & Busters, Lucky Strike, Chicken and Pickle and Bowlero continue to see an uptick in visitors and showcasing the vitality of the eatertainment segment. Alcohol is often a key part of the value proposition in the eatertainment segment. In fact, 63% of drinkers have visited an eatertainment venue in the past year and 76% of those guests enjoyed alcohol during their most recent visit, according to Datassential’s “Alcohol at Foodservice Venues” report published in October. Nearly half say they have a drink every time they go.
The good news for the foodservice side is this movement has positively impacted food sales. On consumers’ most recent eatertainment trip, more than a third drank around dinnertime, and more than half paired their beverages with food, per Datassential. Nearly 40% say they always order premium-branded beverages at eatertainment venues, reflecting a willingness to splurge while dining and drinking in these social, experience-driven settings. The numbers are split too, with 46% saying they order alcohol every time they go, while 50% order alcohol occasionally. Only 4% say they rarely order alcohol. Still, these places are responding by offering more no or low alcohol options.
Equipment Implications: Equipment to support high-volume, high-throughput operations, including combi ovens, rapid cook ovens, traditional cook lines, larger prep spaces and tables on casters to promote menu flexibility and more.
Water and Ice
As diners drink less alcohol in general (except at eatertainment venues, apparently), they’re drinking more water. In doing so, they seek more personalized hydration, such as water and other beverages infused with certain electrolytes or supplements, according to the National Restaurant Association’s report. Some restaurants now have water menus curated by “water sommeliers” that describe the taste profile and source of the waters, the report notes.
Specialty ice is becoming part of the overall beverage experience, too. Nugget ice maintains a cult-like following that shows no signs of thawing. According to Datassential’s “Future of Drink” report, there was a 60% interest in large ice and 55% interest in nugget ice among consumers surveyed.
Equipment Implications: Specialty and nugget ice makers and attachments, still and sparkling water taps, enhanced water filtration systems.
Cool Coffees
Coffee’s still going strong, but this segment’s getting even more diverse. Factors fueling the coffee segment include a percolating interest in global coffee types and fruit coffees such as mango and passionfruit as well as cold brew’s staying power. In its “Future of Drink” report, Datassential noted 48% of consumers reporting interest in Yemeni coffee and in Yemeni coffee houses.
Equipment Implications: More variety in types of coffee and tea brewing equipment, coffee bar taps, iced coffee equipment, cold brew makers.
JUST FOR FUN: 5 Food Trends to Watch for 2026
- Filipino cuisine and silog (breakfast)
- Tamarind
- Dessert/honey toast
- Chinotto (alcohol-free beverage)
- Obe Ata (Nigerian pepper sauce)
Source: Datassential
