Leading foodservice wholesaler Booker reveals the trends it expects to see in the out-of-home (OOH) market in 2026.
WHOLE NEW WORLD
When it comes to the new year, there are many exciting concepts on the horizon. Blended global cuisines, quality fast food for sharing, loaded and topped dishes, chicken, café culture and colour trends are all set to shape the hospitality sector.
In terms of dining out or ordering in, guests are seeking elevated experiences they cannot easily recreate themselves. World food is transformative, with a desire for modern combinations. For something out of the ordinary, consider components from different global cuisines for added texture, taste and spice – think Thai green curry risotto, tandoori fish tacos, Texas toast with an English breakfast, and samosa curried loaded fries. Fusion dishes that can be customised by the chef and to the diner’s preference can bring a new depth of flavour, encouraging spend and repeat visits.
There’s a wealth of possibilities using ingredients already in stock – plus they can be enhanced with sauces, dips and seasonings to create a memorable, personalised signature dish.
LOAD UP
Loaded fries are booming within all areas of hospitality – diners enjoy the novelty, plus they’re visually appealing, filling, value for money and can be personalised. As well a main, they’re enjoyed during different dayparts, either as a snack, sharing meal or side.
Again, look to global influences for toppings. Get creative with options such as loaded fries topped with Korean pulled pork and kimchi, Mexican chilli with fajita seasoning, jalapenos and chipotle sauce, chicken tikka masala with coronation mayo – all Booker best-sellers and popular choices all year round.
These dishes can be compiled quickly with ease, both for dining in-venue and in boxes for on-the-go. When presented well, using good quality fries, toppings and condiments, they deliver a wow factor.
Also, chicken shop-style products are moving away from high street chains and onto more mainstream menus, driven by convenience, familiar flavours, formats and price point – they’re even appearing in pizza restaurants. Fans love the bold, spicy flavours and globally inspired nature of chicken-based dishes so pubs, bars, restaurants and world food takeaways can capitalise on the relatively low ingredient costs and ease of preparation. With the right selection of seasonings, spices, sauces and dips, these dishes hit the sweet spot of affordability, shareability and customisation all year round.
SMALL & SWEET
Traditional coffee shops and high-street cafés are thriving, alongside dessert-only venues, parlours and chains, tapping into the demand for sweet treats as a standalone OOH mission.
We are a strong partner for this sector, as sourcing products with us allows customers to diversify their offering and change the menu seasonally with ease, catering to evolving customer preferences, viral trends and dining out behaviours.
The interest in sharing multiple dishes among groups is also well established, thanks to its sociable and flexible dining experience, driven by customers wanting variety and excitement – plus it allows creativity. Small plates, group grazing and portion sharing as concepts are likely to enjoy growth; not only for dishes and dinners but also desserts.
With quality components, bite-sized pieces and creative plating, shareable plates appeal to a broader audience and encourage daytime visits during quieter times. While the format works well for cheeses and charcuterie, meat platters, chicken shop-style foods and hand-held fried foods, we’re seeing an emergence into sweets. With the addition of sauces, fresh fruit, nuts and simple chocolates, visually appealing, ‘Instagrammable’ social media content is an opportunity to capitalise.
Booker relaunched its range of frozen desserts this year, with 15 premium products that balance classic favourites with trending combinations, ensuring there’s something to suit everyone. They all come in convenient formats, such as pre-sliced, trays, bars and individual portions – easy to store, prepare and plate up.
TRUE COLOURS
Green will continue to lead colour trends in the year ahead, fuelled by pistachio-led products. While the ‘Dubai’ viral sensation may have reached its peak, there are other options for the on-trend nut, so it’s worth investing in pistachio-based desserts, toppings and garnishes – such as pistachio cream and spread, chopped pistachios and kadayif for Dubai-style sundaes, shakes, cookies and pancakes.
Also on the green trend is matcha, fuelled by health benefits, distinctive flavour profile, pairing potential and vibrant look. It’s no longer a niche item but a must-have for outlets for sweet menu options, as well as iced lattes, smoothies and shakes.
When it comes to purple, beetroot is the emerging contender but ‘ube’ is going to be the buzzword. The purple yam from the Philippines has a vibrant violet colour and a sweet, vanilla-like flavour – expected to lead to widespread use in desserts, cakes, ice creams, shakes and lattes.
Karen Poole, head of own brand and product at Booker, said: These are challenging times, with cost pressures from all angles, but we’re cautiously optimistic about the hospitality sector. There’s real creativity and a desire to elevate menus to keep the sector buoyant, drive footfall and give consumers great dining experiences.
“The hospitality landscape is shifting and consumer expectations are evolving, so Booker is poised to help chefs optimise menus, bringing diversity, choice and value, making every purchase earn its place in the pantry. We’re meeting demand head on, especially with the relaunch of our Chef’s brands, and we work with our foodservice and catering customers to give them the products and ingredients they need to remain competitive and boost profits.
“We have high hopes for the 2026 summer of sport bringing a real boost to hospitality. With 190 branches across the UK, Booker is a key supplier that can deliver time and cost-savings, with improved supply chain management by working with partners who understand the needs of foodservice and catering operators. Along with our dedicated premium drinks division, Venus Wine and Spirits, we are a one-stop-shop for operators of all sizes.”
Booker’s Winter Catering Guide is out now, spotlighting trending lines across branches, including own label and branded favourites. Designed to support caterers, chefs and operators over the winter season, it includes menu ideas and inspiration. Booker has locked down prices on 450 products and ingredients until 3 March 2026.
Find out more at www.booker.co.uk.