What’s Cooking? Summer Edition 2026
SUMMER 2026
Introduction Welcome to our summer insight report Your quarterly deep dive into the latest market research, consumer trends, and moves shaping the foodservice sector.
Inside, you will find: - Latest food trends and what they mean for your menus - Market intelligence including new openings and brands expansion plans - Comment and guidance on how to harness growth opportunities Our aim is to provide not just insight, but actionable thinking, highlight where evolving trends intersect with opportunities for your business, and how our expertise and product range can support your business. Get in touch – we would love to get your feedback on our insight newsletters and provide more detailed research on any areas of particular interest.
Contents Section 1: What’s Trending? Food & Flavour Loaded Concepts: Comfort Food Reimagined
03
Healthy Menus, Healthy Margins
04
Picky Bits: The Ultimate Grazing Experience
05
Pickles: Micro Trend or Here to Stay?
06
Saucy Business: The Rise of Sauce-Led Innovation
07
Section 2: What’s Trending? Hot Off The Pass Our NEW Quarterly Feature: Indian Street Food
08
Our Chef’s Indian Street Food Creations
09
Section 3: What’s Trending? Market Moves Menu Watch
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Hot New Openings
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03
WHAT’S TRENDING? FOOD & FLAVOUR
Loaded Concepts: Comfort Food Reimagined A loaded item typically starts with a popular base and is enhanced with multiple toppings, sauces, proteins, and garnishes to create a more premium and visually appealing dish. Some of the most common loaded foods include fries, nachos, baked potatoes, burgers, hot dogs, and pizzas. Operators are also applying the concept to newer categories such as loaded mac ‘n’ cheese, waffles, flatbreads, and even salads. The popularity of loaded foods is driven by consumer demand for bold flavours, personalisation, and shareable dining experiences. Loaded menu items allow foodservice operators to increase perceived value, differentiate their offerings, and showcase premium ingredients while creating dishes that perform well both in-store and on social media.
UK Eating Out Market: Dish share of occasions 4WE 24.11.2024
4WE 23.11.2025 21.1%
Chips/Wedges/Fries
23.9% Burger
15.4% 17.0%
Lumina Intelligence - EDOP Snapshot 4WE 23.11.25
On
Menu Dirty Fries Loaded Mac ‘n’ Cheese Jacket Potato Fillings Innovative Burger, Hotdog and Sub Roll Toppers such as Mac ‘n’ Cheese
SPOTLIGHT Introducing our... Crazy Mac 'n' Cheese! Crazy Mac 'n' Cheese is a concept that gives our chefs the freedom to be innovative and creative. Built around our signature mac 'n' cheese base, it features a variety of exciting added ingredients and topping combinations. One example is our Tex Mex Mac, with chipotle, lime and coriander, topped with crispy corn and crushed nachos. Want to see more? Follow the QR code or click here
04
WHAT’S TRENDING? FOOD & FLAVOUR
For Operators...
Healthy Menus, Healthy Margins
...the opportunity lies in offering dishes that deliver nutritional benefit without compromising on taste, proving that healthier choices can still be satisfying, craveable and commercially successful.
Off the back of “High-Protein” and “Fibremaxxing” mega trends, consumers are paying closer attention to protein and fibre intake, ingredient quality, and overall nutritional value. Transparency is also shaping awareness and choice. In the UK, calorie labelling has now been on menus in large hospitality businesses for four years, enabling diners to better understand nutritional content when eating out. Beyond calories, attention is beginning to shift towards shorter ingredient lists and recognisable, whole-food ingredients.
The Global Wellness market is projected to reach nearly $8.5 trillion by 2027 from $4.4 trillion in 2022 Mintel: Health-Conscious Consumer Trends Drive CPG Market Innovation
At the same time, the rapid rise of GLP-1 medications is expected to influence eating habits further, with some consumers gravitating towards smaller, nutritionally complete meals that deliver satisfaction without excess. Brands such as Pret have already responded with smaller-format options like half baguettes. While this health-shift may be most visible in grab-and-go formats and among younger or wellness-focused consumers, every operator should be thinking ahead. As consumer knowledge and expectations around nutrition continue to evolve, menus will need to balance health credibility with flavour and enjoyment.
From Trend To Table
Farmer J has joined a list of fastest-growing private companies.
2. Transparency • Calorie labelling • Ingredient quality
of 18-34 year olds Europeans* now follow a health-focused diet and 28% of all Europeans are eating more vegetables vs 12 months ago Cicana – Foodservice EMEA Big 5 report March 2026. *refers to the UK, France, Germany, Spain and Italy.
2022
Eating Out 1. Health Awareness • Protein • Fibre • Whole foods
58%
$4.4 trillion
The Future of
The Salad Project, which offers customisable salads, is growing rapidly with 15 stores in 5 years.
Atis offers personalised healthy lunches with customisable, made-to-order options.
$8.5 trillion
3. GLP-1 Appetite Shift • Smaller portions • Nutrient-rich • Balanced meals
2027
05
WHAT’S TRENDING? FOOD & FLAVOUR
Picky Bits: The Ultimate Grazing Experience
Annual sales of picky bits is just shy of
Picky bits (sometimes called "picky tea", "girl dinner" or "British tapas") is a slang term for a casual grazing meal made up of small snacks, finger foods and deli-style bites. Rather than a traditional sit-down meal, it centres on picking at a variety of foods and has become a popular summer dining trend.
£3
Billion
-The Grocer
The concept evolved from the working-class tradition of "bitsa tea" alongside Britain's long-standing love of picnic foods and hot-weather grazing. While it originates from Britain, small grazing-style meals are very popular across wider Europe and the slang term “picky bits” is becoming more popular in Europe due to the social media trend spreading. M&S helped bring the trend into the mainstream with their strong branding and advertising campaign establishing themselves as the official "Home of Picky Bits". This trend is now making its way into foodservice, appearing on menus as small plates, grazing boards and sharing platters.
From Trend To Table
Key Takeaway
PIVOT in Covent Garden have launched a new sharing board, known as the “British Picky Bits Board”. It comes loaded with a selection of favourite snacks.
As consumers move away from traditional meal formats, picky bits present an opportunity to drive incremental sales through snackable, shareable and customisable menu options. Operators that embrace grazing-style dining can appeal to a broader range of occasions while meeting demand for greater choice and portion flexibility.
SPOTLIGHT From Deeside (North Wales) to Rennes (France), our development chefs and food technologists partner with customers to craft exciting bites and sauces to add to your grazing boards and sharing platters.
Slug & Lettuce have launched a tapas-style picky bits menu with a selection of bites, perfect for a quick snack or sharing.
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WHAT’S TRENDING? FOOD & FLAVOUR
Pickles: Micro Trend or Here to Stay? From fried pickles and pickle-brined chicken to pickle margaritas and dill-spiked sauces, the sharp, tangy flavour is unexpectedly versatile. For operators, pickles tick several boxes: they deliver big flavour impact, menu differentiation and a sense of nostalgia, all with long shelf life and minimal cost. The question now isn’t whether pickles are trending, it’s how far can they go?
Top 5 growing adjectives used across pub/bar and restaurant menus by share growth, Spring/Summer 2024-2025
Pickled
+1.5ppts
Rich
Double
Spring
Sour
+1.1ppts
+1.1ppts
+0.7ppts
+0.7ppts
#pickle
9.5 billion views
4.4%
3.8%
2.8%
4.2%
2.8% Lumina Intelligence Menu Tracker Tool, Spring/Summer 2024
From Trend To Table KFC have launched a new menu with a Pickle Burger, Pickle Loaded Fries, Frickles and Pickle Pepsi Max.
Hickory’s Smokehouse offer Frickles (deep fried pickles in a Cajun spiced batter).
Slim Chickens offer Fried Pickles on their menu as a permanent offer.
WHAT’S TRENDING? FOOD & FLAVOUR
Saucy Business: The Rise of SauceLed Innovation
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For Operators... Sauces are a great way to lean into the ‘customisation’ mega trend by offering personalised dishes through different sauces on the side or as a topping, with minimal effort or impact in the back of house.
Sauces have the power to transform ordinary dishes into premium menu offerings. They play a crucial role in the dining experience, delivering flavour, texture, moisture, and visual appeal that elevate a meal from simple to memorable. Whether used as a dip, incorporated into a recipe or drizzled over the finished dish like a salad, sauces have become an essential element of modern dining. Fiery fusion sauces for example hot honey and sriracha continue to dominate foodservice, leading to consumers seeking greater flavour complexity such as through fermented flavours, and layered sauce combinations that pair contrasting textures and tastes. From chilli crisp to soy glaze, the growing demand for globally inspired flavours and umami-rich ingredients is also shaping sauce innovation across menus. Brands such as KFC have embraced flavour combinations through their new ‘Chick N Dip’ offer with 9 new dipping sauces ranging from sweet and spicy combinations to fruity and fusion flavours. While Wagamama continues to meet consumer demand for East Asian flavours with ingredients such as yuzu, chilli oil and katsu sauces. These examples highlight how operators are using bold, globally inspired sauces to meet evolving consumer tastes and drive menu innovation.
From Trend To Table Popeyes Mango Habanero Sauce is still hugely popular.
KFC have launched 9 new sauces alongside their new boneless menu.
Aji Verde (Spicy Peruvian Green Sauce) is going viral on TikTok.
SPOTLIGHT Our talented development chefs can create a wide range of sauces to suit your needs such as Mango Naga, Blueberry and Chianti Ox Cheek, and Manchurian Sauce.
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WHAT’S TRENDING? HOT OFF THE PASS
Our NEW ‘Hot Off The Pass’ Quarterly Feature: Indian Street Food Each quarter we will be showcasing our latest innovative trend-led concepts to help inspire your future menu planning. This quarter our focus is on “Indian Street Food” as we embrace the rich variety of Indian food and spices in a more contemporary handheld, small plates formats. Indian street food is not just a culinary experience- it’s a vibrant tapestry of flavours, cultures, and regional favourites. From bustling markets to roadside vendors, India has a long and celebrated tradition in street food and where the origins of parathas, kebabs, and chaat can be traced back to. The growing popularity of Indian street food across Europe reflects a broader shift in the way people consume food, reflecting the move towards more informal casual dining.
Introducing What’s Cooking? For Professionals’ Indian Street Food Concepts. Our new Indian Street Food concepts bring this culinary trend to life from our Aloo Bonda (a popular street food from Karnataka in SouthWest India) to our Bombay Cheese Toastie from Mumbai to the Tikka spiced concepts inspired by the cuisine of the Punjab in the north. Punjab
Mumbai
Karnataka
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Our Indian Street Food Chef’s Creations Bengali Spiced Corn Bread Muffin with Lime Piccalilli A soft, savoury muffin infused with mild curry spices and packed with flavour. Baked until golden, paired with lime piccalilli and sautéed onions. Chef John Roberts’ favourite creation
Bombay Cheese Toastie A crispy toasted sandwich filled with rich Bombay fondue cheese sauce, seasoned Peka potatoes and a fragrant tandoori butter. Paired with a green chutney made with mint, coriander and lemon.
Aloo Bonda with Bombay Style Cheese Fondue Crispy golden potato fritters seasoned with aromatic Indian spices, served alongside a rich Bombay-style cheese fondue infused with warming spices. Chef Andy Acott’s favourite creation
Green Tuk Tuk Chicken Tikka Bites Tender bite-sized pieces of chicken marinated in a blend of fresh coriander, spinach and Green Tikka paste. Served with pickled shallots, lemon and mint dressing and a pink tikka yoghurt. Chef Daniel Mis’ favourite creation
Street Fusion Red Tikka Mac-sala Creamy macaroni cheese infused with bold red tikka sauce, topped with chicken and melted cheese. Two of the nation’s iconic dishes come together for this spicy indulgent eat.
Beef Seekh Leopard Roti Wrap Tender, spiced beef wrapped in a soft, flaky roti with cheese, a masala dressing and coriander yoghurt. Chef Mike Roberts’ favourite creation
WHAT’S TRENDING? MARKET MOVES
Menu Watch Our latest highlights from across Europe showcase what's happening on high street menus this quarter across the Foodservice sector. Explore the latest menu trends, innovations and limited-time launches.
Popeyes UK Popeyes launches a new breakfast menu as it looks to drive sales across wider dayparts and occasions. The “Big Cajun Menu” includes chicken breast patties, the “Big Cajun Roll” and egg and cheese muffins as part of an additional 20 menu items.
Pret A Manger UK Pret A Manger goes all out on protein with its latest and largest menu launch to date, including "Protein Plates" with over 25g of protein per plate, fresh new "Protein Bowls" such as the "Chicken Miso Rice Bowl", and new and improved “Super Plates”, including the "Korean BBQ Tofu Super Plate".
Wagamama UK Wagamama has debuted a new grab-and-go concept at Heathrow Airport Terminal 5, offering a faster, more flexible, travel-focused menu. The 'On The Move' range includes chicken katsu curry, a yasai ramen wrap, bang bang hash browns and breakfast pots for passengers on the go.
McDonald’s Germany McDonalds in Germany made a real statement with its “Grimace Menu”, turning a beloved viral cultural moment into a fully immersive purple menu, complete with a “Purple BBQ Burger” in a purple bun and a “Purple Blueberry Cream Cheese Pie”.
KFC Spain KFC Spain has introduced a limited-time kebab-inspired menu, featuring four promotional items that put a twist on classic street food favourites: a doner kebab, a durum wrap, falafel, and fries served with a kebab sauce.
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WHAT’S TRENDING? MARKET MOVES
Hot New Openings Drive-Thru’ Focus Pret A Manger Warrington, UK Pret A Manger has opened their first drive-thru in Birchwood, North of Warrington off the M6, and following its initial success are now looking for new locations across the UK.
Chaiiwala Blackburn, UK Chaiiwala, the UK's Indian street food and café chain, has successfully launched five drive-thrus so far. However, they see potential for greater overnight sales opportunities and have opened their first 24-hour drive-thru in Blackburn.
Expansion Loungers From the UK to Germany Loungers will open their first international site in Essen, Germany in October. It will operate under a new brand name, Southville, which is a nod to the original Lounge opened in Bristol’s Southville neighbourhood. The group sees strong potential in the German market due to similar consumer preferences.
Goood Açaí From Madrid to UK Goood Açaí sees “a very significant opportunity” in the UK and is hoping to launch its first site there in 2027. It was founded in Madrid in 2024 as a family-led project to bring a more authentic Brazilian açaí experience to the European market.
Italian Brands Adapting Their Offering Pizza Express UK Pizza Express has followed the successful rollout of its extended “Mac ‘n’ Wings” offer by announcing it will bring US brand “Houston Hot Chicken” to the UK. Its legendary “Original Hot Chicken Sandwich”, available in various spice levels to rival, Dave’s Hot Chicken, will debut in the first three restaurants opening this year.
Prezzo UK As a result of their successful trial of their new delivery concept “Pasta Pronto”, Prezzo are now rolling the offer out across the UK to a further 80 locations. The concept works with delivery partners such as Uber Eats and Deliveroo, and utilises Prezzo’s kitchens, supply chain, and staff to predominantly target the lunchtime market.
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Stay ahead of what’s next. The pace of change in professional kitchens isn’t slowing down, and the brands that lead are the ones that act on insight, not instinct. If you’re looking to translate emerging food trends into commercially successful menus, products, or concepts, we’re here to help. Get in touch with our team to explore how these insights can be applied to your business, spark innovation, and unlock new opportunities for growth.
Contact the Team Ben Forbes Foodservice Marketing Manager ben.forbes@whatscooking.group T +44 7946 115654 Emma Crosby Marketing Coordinator emma.crosby@whatscooking.group T +44 7487 705975
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