Food and Beverage

A recent study by NIQ and AHLA indicates a significant increase in beverage consumption in U.S. hotels, a trend driven primarily by the rise in domestic tourism.

A new report from Culinary Architect Studio forecasts that New York City’s fine dining sector will prioritize functional menus and ingredient purity over traditional luxury in 2026.

From “Customization Labs” to “Flavor Profiles,” let’s explore the culinary shifts that will make your next event unforgettable.

The 2026 What’s Hot Culinary Forecast highlights a shift towards healthier, functional beverages, emphasizing consumer preferences for low-and no-alcohol options, locally sourced spirits, and personalized hydration solutions.

The National Restaurant Association’s 2026 Culinary Forecast highlights comfort, health, and value as the leading trends in the foodservice industry, emphasizing a blend of nostalgic and global flavors, wellness-focused offerings, and cost-effective dining experiences.

The report, derived from a survey of culinary professionals, highlights the growing demand for nostalgic and globally influenced dishes, sustainable practices, and affordability.

The 2026 forecast predicts a significant emphasis on heritage and third-culture cuisines, which blend multiple culinary traditions to create bold, new flavors.

Marriott International’s Future of Food 2026 report highlights a shift towards comfort-driven luxury and local culinary traditions in Asia Pacific’s dining scene.

Mobile ordering and delivery apps are making it too convenient for people to order meals in vs. going out to eat; To bring diners back it takes the right concepts, menus, ingredients, portion sizes, local flavors, and more

Smaller supply + larger demand equals higher prices for operators.