How to get foodservice right in 2026

Foodservice operators and fine food retailers with catering offers are facing one of the toughest trading environments in recent memory.

Rising labour costs, energy prices and ingredient inflation continue to squeeze margins, while customers still expect exceptional quality and value. Simply increasing prices is no longer a sustainable strategy. The businesses that will thrive are those taking a broader view of value by reducing waste, improving yield and delivering menu flexibility without compromising on quality.

Food waste

Food waste remains one of the biggest opportunities to improve profitability. Every gram lost through inconsistent portioning, over-production or inefficient preparation directly impacts the bottom line. At the same time, labour shortages mean operators increasingly need products that reduce preparation time, improve consistency and help kitchen teams do more with fewer people.

Demand for healthier food

Health is no longer a niche consideration; it’s firmly mainstream. Diners want meals that work harder for them, with higher protein, more fibre and ingredients that support healthier lifestyles without sacrificing flavour.

World flavours

Global cuisines also continue to shape purchasing decisions. Consumers are seeking authentic world flavours, bold spices and street food-inspired dishes while still expecting convenience and consistency.

Combining trends

Operators who can respond quickly to these trends will be well placed to drive repeat business. The biggest opportunity lies in bringing these demands together. High-protein, fibre-rich meals inspired by global cuisines offer consumers exactly what they’re looking for while giving operators dishes that command premium pricing and strong customer appeal.

Innovation doesn’t always mean reinventing the wheel. More often, it’s about taking trusted ingredients and applying them in new ways to create products that are versatile, simple to prepare and suit multiple occasions.

Businesses that invest in efficiency, work collaboratively with trusted supply partners and stay closely aligned to changing consumer tastes will emerge stronger. In today’s market, success isn’t about being the cheapest; it’s about delivering consistent quality, minimising waste and creating food experiences that customers genuinely value.