Chef-developed recipes at Bidfood are aiding hospitality operators to turn seasonal menus into dining experiences, with research showing there is a growing consumer demand for bold flavours, visual impact and globally inspired dishes.
Drawing on Bidfood’s 2026 food and drink trends research, the new recipe collection highlights how operators can create summer menus that balance indulgence, freshness and value at a time when consumers continue to prioritise dining out, despite financial pressures.
Key trends shaping summer 2026 menus include:
- Feel-good wholefoods – nourishing dishes full of flavour, colour and texture that feel both wholesome and indulgent.
- Sweet heat flavours – combinations such as hot honey with your choice of protein that balance spice, sweetness and freshness.
- Loaded indulgence – visually impactful dishes that deliver comfort, abundance and perceived value.
- Globally inspired desserts – familiar favourites reimagined with international flavours and premium finishes.
- Street food influences – handheld, shareable formats packed with bold global flavours, particularly Korean-inspired dishes.
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Rhia Harry, research and insights manager at Bidfood said: “Seasonality is crucial for operators. It challenges them to craft a unique story around food that delivers an experience that diners can’t easily recreate at home.
“We also see a natural shift as consumers palates begin to change in the summer, with more adventure and curiosity driving choice. Summer menus aren’t just about lighter plates, they’re about delivering flavour, quality and a memorable experience.
