Ingredient trends from the National Restaurant Association Show

CHICAGO – Menu innovation remains one of the restaurant industry’s most powerful growth tools, according to speakers at the National Restaurant Association Show, which took place in May in Chicago. But restaurant operators are challenged to develop on-trend menu innovations that pique consumer interest but also keep the end dish affordable.

Adding to the pressure is consumer purchasing patterns shifting at a rapid pace, said Lizzy Freier, senior director-menu research and insights, Technomic, Chicago. She spoke with Donna Hood Crecca, principal at Technomic, Chicago, on menu trends and innovation.

“There are some unprecedented and unexpected shifts that are happening,” Hood Crecca said. “These external forces — I guess, disruptors, if you will — are affecting the restaurant industry, and they are going to shape restaurant trends in 2026 and I think well beyond.

“There’s a very diverse group of new market dynamics that are upending kind of the typical, acceptable norms we see in the industry, and also redefining consumer behaviors and their preferences and expectations,” said Hood Crecca.

She identified regulatory and societal influences around new approaches to health as a dominant disruptor. This includes the rise in use of GLP-1 medications and the new dietary guidelines. All that comes with growing interest in global flavors and cravings for multisensory experiences.

The Dietary Guidelines for Americans (DGA), 2025-2030, which were issued in January, state “when cooking with or adding fats to meals, prioritize oils with essential fatty acids, such as olive oil. Other options can include butter or beef tallow.”

Nine days after the guidelines were issued, Steak ‘n Shake, Indianapolis, said it would be using beef tallow in all its restaurants.

Chicago-based South Chicago Packing, a rendered fats and oils business, is making beef tallow more accessible to operators with its beef tallow spray in a foodservice-size can. It can be used for sautéing, finishing and back-of-house.

South Chicago Packing is making beef tallow more accessible to restaurant operators with its beef tallow spray in a foodservice-size can.

| Source: Sosland Publishing Co.

“We’re seeing operators large and small making the switch to tallow and never looking back,” said Pete Kolavo, research and development chef at South Chicago Packing. “Simply put, it offers unbeatable flavor, extended fry life and therefore notable cost savings, and superior performance you can immediately see.”

Addressing the rise in GLP-1 usage, restaurant operators are adding protein and fiber to menus. They also are reducing portion sizes, particularly for desserts.

Black Market Gelato & Sorbet, Boise, Idaho, made its NRA debut with the rollout of its mini gelato cakes.The menu item offers operators a dessert solution without the labor, preparation or inconsistency often associated with plated desserts.

Hot honey stole the global flavor spotlight, with numerous CPG brands putting their products to work in diverse applications. Hot honey has grown 197% on US menus over the past four years, according to Datassential, Chicago. It now appears on 11% of menus nationally, with another 148% growth projected over the next four years.

“Its versatility across dayparts and applications, from pizza and fried chicken to cocktails and charcuterie, makes it one of the most operator-friendly trend ingredients available right now,” according to Technomic.

Technomic recognized that guacamole also is having a moment in foodservice, especially among younger diners. Gen Z makes up 29% of guests purchasing guacamole appetizers, according to Technomic data. Thirty-one percent of guacamole purchasers cited “better for you” as their primary need stage.

Fresh guacamole can be challenging to work with in foodservice because of shelf-life issues. Wholly Guacamole, a brand of MegaMex Foods LLC, Orange, Calif., is hoping to capitalize on the opportunity. The company showcased its squeeze pouches that invite operators to offer it as an add-on topping or spread on burgers and sandwiches.