The traditional beef burger patty has long been a staple of American cuisine. As customers become more health-conscious, many restaurants and bars are choosing to offer both vegetable- and meat-based burger alternatives. We investigated potential substitutions for the beef burger and have come up with a list of 10 delicious options that are sure to spice up your menu.
Shop All Veggie BurgersVeggie Burgers
1. Impossible Burger
Taking the burger market by storm in 2019, the Impossible Burger has made a unique name for itself as the not-so-veggie veggie burger. With the support of the fast food chain Burger King, the popularity of the Impossible Burger increased quickly, becoming loved by both herbivores and omnivores. Customers who order an Impossible Burger can expect the pink meaty color, juice, and seasoned smoky flavor that a real meat burger provides.
Impossible Burgers offer these benefits:
- Made of soy protein, but still boasts 19 grams of protein per serving
- Comes in ground packages for cooking versatility
- Contains no cholesterol
2. Beyond Burger
The Beyond Burger, created by plant-based food producer Beyond Meat, made its debut back in 2016 and has recently been receiving a lot more attention because of the similarities between it and the Impossible Burger. The Beyond Burger can be purchased in the form of pre-made burger patties, which speeds up prep time before cooking. The Beyond Meat Burger is made up of pea protein, opposed to soy-based, and also contains a variety of natural flavors that help it taste like the real beef deal.
Beyond Meat Burgers provide these benefits:
- Can be purchased in burger patty or ground beef form
- Contains beet juice extract to achieve a meaty color
- Made of pea protein and other non-GMO certified ingredients
3. Black Bean Burgers
The dense texture of black beans makes them an excellent meat substitute. Try recipes for black bean burgers that incorporate legumes, vegetables, and a variety of dried and fresh spices for a flavorful twist on the traditional hamburger.
Here are some benefits of black beans:
- Promotes better digestive health
- Helps stop blood sugar spikes
- Fights cardiovascular disease
4. Quinoa Burgers
Quinoa is a seed that is related to vegetables like Swiss chard and spinach. Use this "superfood" as a base for your burgers to create a meal that is packed with nutrients.
Check out these benefits of quinoa:
- Provides all 9 essential amino acids
- High in fiber
- Rich in antioxidants
5. Chickpea Burgers
Garbanzo beans (also known as chickpeas) are easily mashed to make a hearty patty. Plus, chickpeas are a tasty complement to a wide variety of ingredients, so you can customize your chickpea burgers however you'd like.
Here's some benefits of chickpeas:
- Good source of protein
- Low in saturated fat
- Rich in fiber
Alternative Meat Burgers
1. Turkey Burgers
Turkey burgers are one of the most popular and flavorful non-beef burger options. Cook it like a regular burger by adding sauces, spices, and toppings to make it taste like a real burger. Plus, turkey burger meat can be purchased pre-ground to save time when preparing tasty burgers.
Turkey offers these health benefits:
- Good source of protein
- Rich in vitamin B6
- Low fat content
2. Salmon Burgers
Salmon is one of the most nutritionally well-rounded burger alternatives available. Salmon offers a variety of health benefits if you are maintaining a low fat diet. You can enjoy salmon burgers as a fillet or combine shredded salmon with vegetables, aiolis, and flavorful spices.
Here are some benefits that salmon provides:
- Fights inflammation with omega-3 fatty acids
- Promotes cardiovascular health
- Supports healthy blood pressure with potassium
3. Bison Burgers
Bison burgers are beginning to sky-rocket in popularity due to their lean meat. Bison meat promotes better heart health and provides essential vitamins and minerals like iron and zinc. Bison burgers can be cooked like any regular beef burger and topped with lettuce, tomato, mayo, ketchup, mustard, or any other toppings of your choosing.
Learn more about the benefits of bison meat:
- High protein content
- Contains less fat and calories
- Provides Omega 3 fatty acids
4. Chicken Burgers
This lean and low-fat protein is an excellent alternative to beef. When purchasing chicken for burgers, do not buy pre-ground chicken. Instead, choose boneless, skinless chicken breasts and use your own meat grinder for better texture.
Chicken has the following health benefits:
- Contains cholesterol-reducing vitamins
- Supports bones and teeth with phosphorus
- High protein content
5. Pork Burgers
Pork is a great source of protein, and it is particularly well suited for pairing with sweet and tangy flavors. Try grilling pork burgers and topping them with barbecue sauce or Asian sauces like hoisin and teriyaki.
Here are some benefits of pork:
- Supports immune system with zinc vitamins
- Great source of iron
- Promotes brain function with B12 vitamins
From turkey to black beans and everything in between, alternatives to the traditional beef burger patty are a great way to draw health-conscious customers to your restaurant. While some of these options are perfect for vegetarians and vegans, omnivores are sure to love these non-beef choices, as well.
Related Resources
How to Make Your Restaurant Menu Healthy
Many people nowadays are interested in healthy eating, and they're looking for restaurants that offer healthy alternatives to traditional ingredients and recipes that match their new lifestyle. While this may pose a problem for some restaurants, it's also an excellent opportunity for your business to change and appeal to a very lucrative demographic. Additionally, you can accommodate customers with alternative diets very easily. In this blog we'll cover five easy changes you can make to your menu and food preparation to make your dishes healthier. 1. Use Symbols to Show Customers Healthy Menu Options Many restaurants offer healthier alternatives all the time without making their menu any longer than it already is. To create a healthy restaurant menu without making it lengthier, simply add a legend, and make sure it’s visible to your customers. Then, place symbols from the legend next to the appetizer, salad, entree, and side options that can be prepared in a healthier way if requested by the customer. If you’re thinking about adding a legend to your menu, then check out our sample menu key below. Each numbered image corresponds with the number in the list below the key. Grill - A grill shows that chicken, sandwiches, patties, fish, and other foods can be grilled rather than sauteed, deep fried, or cooked in butter. Leaf - A leaf shows that pasta dishes, sandwiches, wraps, salads, and other foods can be made vegetarian. V - A “V” shows that vegetarian dishes can be made vegan. Grain - A grain shows that sandwiches, subs, and wraps can be made with whole grains instead of white flour. Zigzag - A zigzag symbol inside of an oven shows that crab cakes, seafood, meats, and poultry can be broiled rather than deep fried or sauteed in butter. Vegetable - A vegetable shows that certain meals can be made with organic ingredients. Sugar-Free - A sugar-free symbol shows that desserts or drinks can be made without real sugar. 2. Offer Lunch-Sized Portions for Dinner Even if people are trying to eat healthier, they may still want to enjoy a night out with family and friends or take a cheat day. To help customers order their favorite foods without splurging on calories and cash, offer meals in smaller, lunch-size portions and at cheaper prices. For example, you can turn a 700 calorie entree that consists of grilled salmon, a loaded baked potato, and steamed vegetables into a lower calorie, lunch-sized meal by simply cutting the serving sizes in half. Additionally, offering smaller portions not only benefits your customers, but it also helps your restaurant reduce its amount of food waste. 3. Show Calorie Counts on Your Menu and Website A popular way that some people try to lose weight and eat healthier is to start counting calories. Since many diet applications require users to log their caloric intake, showing these numbers right on the menu will help customers record their data more quickly. Plus, the FDA has required that most chain restaurants and similar retail food establishments make this nutritional information publicly available to their customers. As a result, many customers may expect you to have the calorie information available. 4. Make Healthy Ingredient Substitutions We understand that using healthier ingredient substitutions can sometimes be expensive, and these ingredients may alter the way you want your fried appetizers, savory entrees, or sweet desserts to taste. Instead, only make basic changes that won't add too much to your spending costs or alter the look and flavor of your food. Implement some of the tips below, so you can create a healthy restaurant menu: Use higher-quality oils, like coconut oil, olive oil, and peanut oil, with your fryer when preparing french fries, tenders, onion rings, and mozzarella sticks. Try to stay away from oils with higher levels of polyunsaturated fats, like soybean oil, canola oil, and sunflower oil. Use natural juices when making cocktails. Use freshly-squeezed fruit juices and natural extracts in sauces, baked goods, and entrees. Drizzle olive oil over top of your vegetables rather than soaking them in butter. Season your woks and fry pans to form a natural non-stick cooking surface. This eliminates the need to add unnecessary fat to your meals. Offer brown rice instead of white rice. Use olive oil and vinegar instead of creamy, fatty dressings. Cook with low-sodium soy sauce and don’t add a lot of salt to your meals. Use Greek yogurt instead of sour cream in your baked goods, when possible. One thing to note when looking for healthy substitutes is that foods that label themselves as fat-free or sugar-free are not always necessarily healthy. Many food manufacturers will simply replace the fat or sugar in their product with high fructose corn syrup or chemicals, which can end up making them less healthy than they were originally. So, be sure to read the ingredients on the back before you purchase anything or use it in your recipes. 5. Offer Leaner Cuts of Meat Although it’s pretty much impossible to discourage carnivores from ordering a juicy cheeseburger, a savory rib-eye, or fried chicken legs, it is possible to offer guests a protein option that is less fattening. By cooking with leaner cuts of meat, customers can cut out half the amount of fat and calories, allowing them to stick to their diets. When planning out your meat entrees and daily specials, be sure to consider some of the following tips: Offer steaks with sirloin or round in the title, since these tend to have lower fat contents than rib-eyes. Use ground beef that’s at least 83% lean. Take the skin off of chicken and fish. Serve light meat instead of dark meat whenever possible. Cook lean cuts of meat in a healthy way. For example, broil or grill your meat, fish, or poultry rather than sauteeing or deep frying it. Don’t add any unnecessary fats like butter and cream when preparing your lean cuts. Offer red meat burger alternatives, like turkey, chicken, bean, and vegetable burgers. Offering your customers healthy options on your menu and advertising that you use healthy cooking methods can appeal to younger and health-conscious customers, helping to bring in new customers and boosting your profits. By implementing some of the ideas we’ve gone over above, you’ll be able to adapt your menu to keep the dieters and health food fanatics coming into your restaurant for breakfast, lunch, or dinner.
Smoky Ingredients
What distinguishes American BBQ from Argentinian BBQ and other barbecuing traditions is its rich, smoky flavor. Whether you want to enhance the meat smoking process by adding smoky ingredients to your spice rubs or create a smoky flavor without firing up a grill, we guide you through the best smoky ingredients. You’re just a few pantry items away from offering a summertime grill menu year-round. Use these links to learn more about the smoke-flavored ingredient that interests you: Liquid Smoke Smoked Salt Smoked Paprika Lapsang Souchong Chipotle Powder Black Cardamom Smoked Bacon Black Strap Molasses Smoked Olive Oil Smoke Flavor Ingredients From global spices to gourmet grocery items, discover ingredients that add smoke flavor. Depending on your menu, kitchen, and staff, you’ll require varying smoky flavor profiles and applications. We provide a list of ingredients that add smoke flavor and the best uses for each. 1. Liquid Smoke Liquid smoke is a naturally occurring substance made from real smoke. By burning wood pellets and condensing the smoke, manufacturers capture it as a liquid. Once it has been distilled and filtered, liquid smoke is one of the simplest ways to add pure smoke flavor to your foods. How to Use Liquid Smoke Discover the best ways to use liquid smoke below: Marinades Sauce ingredient Rubs Flavoring agent in soft cheeses, bacon, and tofu 2. Smoked Salt Smoked salt is sea salt flakes infused with smoke from real, untreated wood for up to 14 days. Popular woods for smoking salts include applewood, mesquite, alder, oak, and hickory. The wood used will determine the flavor profile. Mesquite and applewood smoked salts have a sweet essence, whereas alderwood and hickory smoked salts have a more robust flavor. You can purchase smoked salt from a foodservice wholesaler, or you can smoke it yourself. How to Use Smoked Salt Smoked salt shines when you use it as a finishing touch. When you cook with smoked salt, its flavor is lost. Popular uses for smoked salt include: Corn on the cob Fish Vegetable roasts Chicken Sprinkled on desserts Steak Rimming cocktail glasses 3. Smoked Paprika Smoked paprika is made from pimenton peppers that are slowly smoked over oak. Pimenton peppers come from the southwestern La Vera region of Spain, and smoked paprika is a staple in Spanish cuisine. It is a fantastic way to imbue foods with a smoky, woodsy flavor without smoking them. How to Use Smoked Paprika Full of umami flavor, smoked paprika pairs best with savory ingredients like meats and vegetables. Its rich hue enhances the visual appeal of pale foods like potatoes and chicken. Popular uses for smoked paprika include: Memphis-style dry rub Paella Chorizo sausage Potatoes Vegetable roasts 4. Lapsang Souchong Lapsang souchong is a type of oxidized black tea that features a sweet yet smoky flavor. Once the tea leaves are picked, they are placed over a fire to eliminate moisture. During this step, the leaves are infused with a smoke flavor. It was first created in 1646 during the Qing dynasty by citizens of the Wuyi Mountains looking to prevent freshly picked tea leaves from spoiling. Today, the tea is often used to flavor vegetarian dishes and is said to give meaty, umami richness to foods without using meat. How to Use Lapsang Souchong To cook with lapsang souchong, use a spice grinder to grind it into a fine powder. You’ll typically only use about 1 teaspoon at a time. The lapsang souchong powder will remain unspoiled for three months. While drinking lapsang souchong as tea is its first intended use, it’s also a great smoky ingredient in: Vegan menu items Cocktails Rubs Soups Hummus Baba ghanoush Back to Top 5. Chipotle Powder Chipotle powder contains one ingredient: smoked, dried jalapeno peppers that have been crushed into a powdered form. The spiciness of the peppers paired with the smoke make chipotle powder a great way to add savory flavor to various dishes. How to Use Chipotle Powder Chipotle powder is a common spice in traditional Hispanic cuisine, Tex-Mex dishes, and Southwestern cooking. Popular ways to use chipotle powder include: Burritos Tacos Meat rubs Chili Beans 6. Black Cardamom In its natural state, black cardamom is a tough, wrinkly seed pod that contains tiny, sticky, dark seeds that have a citrus and eucalyptus flavor. Spice producers make black cardamom by fire-drying the seed pods, which saturates them with a deep, smoky flavor. Once dried, the citrus and eucalyptus essences turn to a minty aroma, which complements the smoke. It is considered a warming spice and is categorized alongside black pepper, cloves, and chilis. There are two main types of black cardamom: amomum subulatum and amomum tsao-ko. Amomum subulatum is a staple in Indian cuisine, and amomum tsao-ko is a key ingredient in many Chinese recipes. How to Use Black Cardamom While it will effectively add smoke flavor to any dish, black cardamom is the third most expensive spice, so you should only use it over other smoky ingredients when it will make or break the dish. We provide the best uses for both types of black cardamom below. Curries - amomum subulatum Daals (lentil dishes) - amomum subulatum Pilafs - amomum subulatum Pho Soup - amomum tsao-ko Jin-jin Braised Meat Dishes - amomum tsao-ko Sichuan Dishes - amomum tsao-ko 7. Smoked Bacon Bacon comes in many different styles and can be used in various recipes. When smoked bacon is used as an ingredient, it transfers some of its flavors to the dish. However, it's important to note that bacon can't be added to every recipe. Take the time to analyze your menu and identify different dishes that might be improved by adding smoked bacon to them. How to Use Smoked Bacon The most effective way to use smoked bacon to add smoke flavor is to first chop the bacon into pieces and render out the fat. Use the rendered bacon fat to cook the rest of your ingredients (which coats them all in the smoky bacon flavor) before adding the bacon pieces back into your recipe. The best ways to add smoke flavor using bacon include: Sauteed Vegetables Soups Creole Jambalaya Bacon-wrapped meats and vegetables 8. Black Strap Molasses A byproduct of the sugar-making process, molasses is typically used to add sweetness or texture to a dish. One type of molasses, known as blackstrap molasses, allows you to add a hint of smokiness to your menu. Blackstrap molasses features a bittersweet flavor and is a healthier alternative to traditional molasses. It offers vitamins and minerals such as calcium, magnesium, and iron, and is rich in antioxidants. Can't access molasses? Try some of these molasses substitutes. How to Use Black Strap Molasses Though molasses is often thought of as a baking ingredient, blackstrap molasses is commonly used to flavor many savory dishes. Popular uses for blackstrap molasses include: BBQ Sauce Vegan Bacon Baked beans Salad dressing 9. Smoked Olive Oil Smoked olive oil is a type of premium olive oil that has been cold smoked, imbuing it with a rich smoke flavor. It’s a healthy alternative to using rendered smoked bacon fat to imbue foods with smoky flavors. This gourmet grocery item is for the creative chef who wants to add smoky flavors while also increasing the nutritional value and texture of their dish. How to Use Smoked Olive Oil The best uses for your smoked olive oil will depend on its smoke point. Light refined olive oil has a smoke point between 390 and 479 degrees Fahrenheit, making it ideal for high-heat cooking applications. Extra virgin olive oil has a smoke point of 320 degrees Fahrenheit and should only be used as a finishing or salad oil or for low-heat cooking applications. Vegetable roasts Salad dressings Bread dips Marinades Sauteing Back to Top Even if it’s too cold outside to use your grill or smoker, that doesn’t mean you can’t create meals with a smoky flavor. The next time you want to add smoke flavor, reference back to our list of smoky ingredients to help you write your recipe. With so many options, the temperature outside doesn't need to limit the wood-fired flavors you offer your customers.
Top Foodservice Trends of 2026
Being a foodservice operator is a lot like competing in a cooking challenge; you start with the service-style, cooking techniques, and presentations that are authentic to your brand, and then each year you're given "surprise ingredients" (aka foodservice trends), and you must learn to incorporate them. Adopting and adapting to trends in flavor, technology, and consumer preferences is how you win the game. Check out the top foodservice industry trends shaping 2026 so you can attract customers, retain staff, and upgrade systems. Food Trends Industry Trends Technology Trends Customer Trends Food Trends If 2026 food trends were a cast, protein would be the star, and healthy fats, low-lactose cheeses, and the Mediterranean diet would play the supporting roles. Consumers are equally concerned with the quality of their food as sustenance as they are with its flavor. Consider adding and dropping ingredients based on these consumer preferences. <figure> </figure> Protein Obsession According to a recent Toast survey, a significant 43% of diners expressed a desire for more high-protein meals in their dining experiences. This growing preference has prompted food establishments to explore innovative ways to incorporate protein beyond the traditional meat portion of the plate through side and topping swaps. For example, chefs may swap rice for lentil varieties or replace croutons with protein-packed cheese crisps. These simple yet effective changes not only cater to the protein-focused consumer but also add a unique twist to familiar dishes. Bakeries are also getting in on the action by baking with protein powder, creating a new category of baked goods that cater to health-conscious consumers, and smoothie bowl businesses are now offering granolas that include protein crisps and bases that feature Greek yogurt, providing a wholesome and satisfying morning meal that keeps customers fueled throughout the day. <figure> </figure> Mediterranean and Middle Eastern Flavors The rise of health-conscious eating habits and globally inspired flavors has driven the popularity of the Mediterranean diet and the flavors of its neighboring Middle East. The Mediterranean diet, with its emphasis on fresh ingredients, lean proteins, and heart-healthy fats, appeals to consumers seeking nutritious and flavorful options. Beyond the familiar staples like hummus and Greek salad, there is a growing interest in exploring lesser-known culinary traditions from specific regions such as Calabria, Crete, or coastal Morocco. Discover the bold and irresistible flavors of North African cuisine, including the fiery harissa and the aromatic ras el hanout spice blend. Lebanese toum (a velvety garlic sauce) and baba ghanoush (smoky eggplant dip) are some examples of the rich and diverse flavors that Mediterranean cuisine has to offer. <figure> </figure> Seed Oils and Alternative Fats Seed oils have long been a staple in commercial kitchens due to their affordability and versatility. However, many consumers are moving away from seed oils due to concerns over their health implications and processing methods. As a result, chefs and foodservice operators are now exploring alternative fats to meet the changing demands of their customers. One popular alternative fat gaining traction in the culinary world is beef tallow. Beef tallow is a rendered form of beef fat that is rich in flavor and offers a high smoke point, making it ideal for frying and sauteing. Derived from coconut oil, MCT (medium-chain triglycerides) oil is praised for its rapid energy-boosting effects and potential advantages for weight management, and many chefs are now integrating MCT oil into their recipes to introduce a nutritious fat source. Avocado oil and coconut oil continue to be favored choices for their versatility and nutritional profiles. <figure> </figure> Goat Cheese and Low Lactose Prized for its unique tangy flavor, creamy texture, and numerous health benefits, the market value of goat cheese is climbing and projected to exceed $14 billion by 2029. One of the key factors driving the popularity of goat cheese is its lower lactose content compared to cow's milk cheese. It’s considered a favorable option for those with lactose intolerance or difficulty digesting lactose. Additionally, goat milk, the primary ingredient in goat cheese, is recognized for its nutritional value, containing essential vitamins and minerals believed to contribute to overall well-being. The demand for premium and specialty foods has further propelled the popularity of goat cheese as consumers are increasingly seeking unique and high-quality products. This trend has led to the emergence of various goat cheese varieties beyond the traditional chevre, such as goat gouda, blue goat cheese, and goat cheddar, catering to a diverse range of tastes and preferences. Industry Trends Since 2020, the foodservice industry has proved its resilience, and 2026 comes with its fresh set of opportunities and challenges for us to rise and meet. Tariffs are pushing the industry towards domestically produced products, along with innovations. Changing customer dining hours and preferences have all-day menus back on the table. Staffing shortages have managers examining the restaurant workplace culture and creating mental health reforms. While T-shirts and stickers were once only relevant to beachside restaurants in tourist locations, merchandising lines are now integral elements of most foodservice brand identities. <figure> </figure> Domestically Produced Charcuterie Meats and Cheeses Domestically produced charcuterie meats and cheese have been gaining popularity in the US foodservice industry, especially in response to tariffs that have created market volatility for imported products. By focusing on domestically sourced products, businesses can ensure a more stable supply chain and better control over costs. Another advantage of domestic and small-batch-produced charcuterie meats and cheese is the opportunity for innovation. Butcher shops have been experimenting with unique cured meat creations such as duck prosciutto, blue cheese-brined salami, and lamb salami. Cheese makers are experimenting with twists on classic stinky cheeses for new, funky flavors. Utilizing locally sourced ingredients and regional cooking techniques is a unique way to take something old and make it new. For example, chefs can use regional BBQ rubs and smoking methods to add a distinctive twist to their charcuterie offerings. This enhances the flavor profile of the products while promoting the culinary heritage of a specific region. <figure> </figure> Cult Following Customization Restaurants aren’t just selling food, they’re developing merchandising lines that rival those of lifestyle brands. While great food and service are still the most important, thriving foodservice businesses must create a brand identity that resonates with customers on a deeper level. Offering swag helps carry your message. Branded merchandise can include everything from hats and T-shirts to stickers and koozies. Breweries and tap rooms can sell branded growlers and pint glasses, and coffee shops can sell branded insulated drinkware, coffee brewers, and teapots. In addition to physical merchandise, another aspect of customized merchandise involves selling signature sauces, spice rubs, and baking mixes in branded packaging. By offering these products for sale, restaurants can extend their brand presence beyond the dining experience and into customers' homes. This both generates additional revenue and reinforces brand loyalty by keeping customers engaged even when they are not dining in the restaurant. <figure> </figure> The Return of Lunch As more people return to the office and resume in-person work, restaurants and foodservice establishments are recognizing the importance of offering flexible dining options throughout the day to accommodate varying schedules and preferences. By providing all-day menus that cater to breakfast, lunch, and dinner crowds, businesses can attract a wider range of customers and capitalize on the demand for convenience and flexibility. The return to office work has also had a profound impact on lunch habits. Desk meals have emerged as a popular choice for busy professionals seeking indulgent yet convenient options that can be enjoyed on their workstations. According to a Tastewise study, there has been a remarkable 64% year-over-year surge in demand for desk meals, reflecting the changing preferences of the workforce. This trend presents significant opportunities for takeout and delivery-friendly menus as well as meal prep businesses to cater to the growing demand for convenient and nutritious lunch options that can be enjoyed on the workplace or on the go. <figure> </figure> Restaurant Industry Mental Health Reforms In the fast-paced world of the foodservice industry, mental health is a growing concern that is gaining more attention. Popular new TV shows have been shedding light on the often-toxic work environments that exist in many restaurants. These accurate, yet bleak portrayals have sparked conversations about the need for better support and resources for restaurant workers who may be struggling with their mental health. Statistics on restaurant worker mental health further emphasize the strains that can come with working in this demanding industry. For example, 60% of chefs in a 2023 Unilever Food Solutions survey reported that their work negatively impacts their mental well-being. Long hours, high stress levels, and intense pressure to perform can all take a toll on the mental well-being of employees. In response to these challenges, restaurant managers and operators are actively working to reform workplace practices and environments to prioritize the mental health of their staff. By creating a supportive work environment, they aim to create an industry that people want to join and can thrive in the long term. Technology Trends Foodservice technology innovations are redefining the industry in 2026, bringing exciting advancements and new challenges. As innovations transform operations and customer interactions, security concerns also emerge, highlighting the need for increased cybersecurity. From menu creation to marketing, AI is revolutionizing business operations. Meanwhile, made-to-order bistro vending machines are creating new market segments, and robots are helping meet staffing needs. <figure> </figure> AI Integration According to Popmenu’s 2024 study of 362 U.S. restaurant operators, a significant 79% have either implemented or are considering integrating artificial intelligence (AI) into various aspects of their operations. AI can help with everything from day-to-day tasks like taking orders and food preparation to streamlining business operations and enhancing marketing strategies. Surprisingly, one in four operators expressed a desire to have more margin in their schedule to focus on cooking. By incorporating AI to automate various functions, owners, head chefs, and private chefs can streamline their operations, allowing their to-do lists to shrink and freeing up time to pour into their craft. The benefits of AI integration in the foodservice industry are clear, as highlighted by operators who have embraced this technology. A staggering 90% of foodservice managers and owners reported that AI has not only made their workday easier but has also enhanced the overall guest experience. The impact of AI on profitability is significant, with operators reporting a 65% increase in margins and profitability, a 61% boost in revenue, a 54% reduction in errors, a 53% improvement in the speed of service, and a 49% enhancement in guest experience. <figure> </figure> Cybersecurity According to an IBM report, approximately 80% of restaurant transactions are conducted digitally, which significantly increases the risk associated with sensitive data. Recent breaches at well-known establishments like Golden Corral and Chick-fil-A have underscored the importance of robust cybersecurity measures in protecting customer data. To address these challenges, foodservice companies are investing in various cybersecurity solutions to safeguard their systems and data. One key area of focus is Payment Card Industry Data Security Standard (PCI DSS) compliance, which helps ensure the secure handling of payment card information. Additionally, many businesses are leveraging artificial intelligence (AI) for threat detection, enabling them to identify and respond to potential cyber threats more effectively. Vulnerability scanning proactively identifies and addresses weaknesses in its IT infrastructure before threat actors can exploit them. The global cybersecurity market is expected to continue growing, with projections estimating it to reach USD 351.92 billion by 2030. This growth underscores why the foodservice industry requires ongoing investment in advanced security technologies to protect customer data and maintain trust in digital transactions. <figure> </figure> Mr. Roboto Robotics in the foodservice industry has become a game-changer in recent years, offering efficiency and cost-saving benefits for operators. For example, the Servi Robot has the impressive capability of performing the work of 50 servers while only costing $20 to operate. Miso Robotics' Flippy can reduce setup time by 75%, streamlining kitchen operations and improving overall efficiency. The restaurant service robot market is expected to continue its growth trajectory, with projections indicating a market value of USD 3.86 billion by 2030. This growth is driven by the need for innovative solutions to address the ongoing challenges in staffing and workforce management. According to a Restaurant365 survey, 88% of restaurant leaders are experiencing rising staff expenses. Not only is staffing expensive, but it’s also hard to do; 60% are struggling to fill job positions, and 39% of operators reported missing revenue opportunities as a direct result of a shortage in staff availability. Robotics offers a promising solution to these challenges, providing operators with a cost-effective and efficient way to enhance their operations. <figure> </figure> Bistro Vending Imagine a vending machine that allows you to customize your meal and have it freshly prepared right before your eyes. Bistro-style vending machines make this a reality, offering a range of options such as coffee vending machines that steam lattes to perfection, pizza vending machines that let you choose your toppings and bake it fresh, and boba and froyo vending machines where you can select from a variety of flavors and add your favorite toppings. The applications of gourmet, made-to-order vending are well-suited for malls and retail stores, college campuses, cruise ships, and public pools. Bartender vending machines that allow patrons to choose from a list of staple cocktails and have them mixed and dispensed with the press of a button can enhance hotel lobbies and casinos. Gourmet vending machines also help reduce staffing needs, making them cost-effective solutions. According to an Allied Market Research report, the global vending machine market is projected to grow to $37.2 billion by 2032, at a compound annual growth rate of 7.5%, making 2026 the perfect time to start a vending machine business. Customer Trends What customers are craving and how they want to interact with foodservice businesses is ever-evolving. In 2026, patrons are looking for elevated versions of classic comfort foods, giving chefs the challenge and opportunity to reimagine staple dishes into gourmet delights. Prix fixe menus are no longer for the elite; they're being transformed into an attainable luxury. Streaming services aren't the only things people are subscribing to; consumers are subscribing to their favorite restaurants as part of their weekly dining budget. With an increasingly stimulation addicted society, it's no surprise that customers are looking for textural stimulation through their food choices to capture and keep their attention in a world of distraction. <figure> </figure> Subscription Dining According to a National Restaurant Association survey, 81% of Gen Z and 79% of Millennials are interested in joining restaurant subscriptions, and the global food subscription market is projected to grow significantly, with a compound annual growth rate (CAGR) of 9.61%, reaching USD 11.61 billion by 2032. This trend is indicative of a shift in consumer behavior towards seeking convenience, value, and personalized experiences. Restaurant subscriptions operate on a membership model, where customers pay a recurring fee to a restaurant in exchange for a range of benefits such as discounts, free items, or other exclusive offers. Subscription dining not only benefits customers by providing them with convenient and cost-effective dining options but also offers restaurants a unique opportunity to build customer loyalty and drive repeat business. Platforms like MealPal have capitalized on the subscription dining trend by offering a curated selection of local restaurants for subscribers to choose from. By partnering with restaurant subscription platforms, foodservice establishments can attract more customers and expand their reach to a broader audience. <figure> </figure> Texture Stimulation The stimulation-obsessed culture is impacting food preferences and choices; diners are seeking exciting sensory experiences that go beyond taste and create unique mouthfeels. Most popular is the demand for crunchy foods that offer a satisfying snapping sound and toothsome texture. In response to this demand, food innovators are exploring the concept of crunch and melt combinations. For example, Dubai chocolate has gone viral as it combines creamy pistachio butter, melty chocolate, and crispy kataifi, creating a snap, crunch, and melt texture experience. But texture stimulation isn't limited to crunch. Innovative ingredients like buzz button flowers, which create a tingling and numbing effect in the mouth, add a new dimension to the eating or drinking experience. In contrast to these intense sensations, there is also a growing appreciation for airy, lighter textures that provide a bubbly feeling and a calming mouthfeel. Whipped, puffed, or frothed foods appeal to those seeking a delicate and soothing sensory experience. As you develop your menu, put as much care into developing texture as you do flavor to give consumers the stimulation they crave. <figure> </figure> Prix Fixe Once relegated to fine dining and consisting of seven or more courses, mid-range restaurant models are adopting three-course prix fixe menus to offer customers a curated dining experience. A prix fixe menu consists of a set selection of courses, often including an appetizer, entree, and dessert. By offering a structured dining option, restaurants can drive profits by encouraging customers to spend more than they might have with a la carte options. They also provide chefs the opportunity to showcase their creativity and expertise by curating flavor pairings that complement each other throughout the meal. Not only are they becoming more common, but they are also replacing seasonal offerings or menus of daily specials. Instead of developing a variety of standalone items, chefs can exercise their creativity with thoughtful pairings. Rotating prix fixe menus quarterly can attract repeat customers who are eager to try new offerings. This not only enhances the dining experience for customers but also sets the restaurant apart from competitors. <figure> </figure> Elevated Basics Today’s consumers are craving upgraded versions of traditional comfort classics made healthier, infused with bold flavors, or mixed with unexpected ingredients. Million Dollar Bacon, bacon coated in a sweet and savory glaze made with brown sugar, maple syrup, black pepper, and cayenne pepper, exemplifies this trend as it elevates the humble strip of American-style bacon into a gourmet delight. Another innovative take on a familiar favorite is cereal milk kefir. This creative beverage combines the nostalgic flavors of breakfast cereal with the probiotic benefits of kefir, offering a fun and nutritious twist on a childhood favorite. For those seeking a more luxurious experience, chefs are incorporating caviar, a delicacy traditionally reserved for special occasions, into everyday dishes to add a touch of elegance and sophistication. From caviar-topped deviled eggs to caviar-topped pizzas, this trend allows chefs to elevate even the most basic dishes into gourmet creations that cater to the growing demand for premium dining experiences. How Do Restaurant Trends Benefit Your Business? Restaurant trends such as AI integration, prix fixe menus, all-day dining, and high-protein options are shaping the foodservice industry in 2026. Embracing these trends can benefit your business by enhancing efficiency through automation, increasing customer satisfaction with curated dining experiences, extending operational hours to cater to diverse schedules, and meeting the growing demand for healthier menu options. By staying ahead of these trends, your establishment can attract new customers, retain existing ones, and ultimately drive profitability in the competitive restaurant landscape.
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