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2027 What's Hot Culinary Forecast

Help shape the future of menus

What flavors, ingredients, and innovations will define 2027?

The National Restaurant Association invites you to share your expert insights in our 2027 What’s Hot Culinary Forecast—a trusted industry snapshot now in its 17th year. Your input helps spotlight the trends that will influence flavors, ingredients and innovations across the country.

Based on your professional opinion, please indicate if each item below is Hot, Not Hot or Emerging as a 2026-2027 restaurant trend.

As a thank you for participating, enter for your chance to win a ticket to the 2027 National Restaurant Association Show.
Dishes
Hot
Not Hot
Emerging
Smashed Burger Taco
Cross-cultural Tacos (ex. Tacos árabes)
Birria
Butter chicken
Empanadas
Elevated meatloaf
Elevated instant noodles
Caribbean curry bowls
Lamb
Reinvented ramen
Pork
Crispy chicken sandwiches with bold regional twists
Crispy Rice Bowls
Globally Flavored Empanadas
Breakfast for dinner
Miso-glazed proteins
Flavors & Condiments
Hot
Not Hot
Emerging
Tahini and black sesame emulsions
Pickle flavor
Sour flavors (yuzu, tamarind, calamansi, sumac)
Tajín
Fruit-forward heat
Fermented chili pastes
Pistachio
Lemon pepper
Cuisine fusions
Garlic-parmesan
Hot honey
Chili crisp and oils
Chamoy
Ranch remixes
Swangy (sweet, spicy, tangy together) – ex. Tamarind-chile, Maple-miso
Ingredients
Hot
Not Hot
Emerging
Smoked citrus
Korean Bulgogi
Gochujang
Beef tallow
Mexican tamarind
Plum
Japanese yuzu
Elderflower
Cottage cheese
Asian breads (ex. salt or milk)
Fiber-rich roots and vegetables
Ghost pepper honey glaze
Macro Trends
Hot
Not Hot
Emerging
Shareable small plates
Elevated comfort foods
GLP-1-influenced dining
Mediterranean cuisine
Protein maxxing
Healthier kids meals
Health-conscious food options
Fiber maxxing
Vegetables as an entrée
Smaller, tighter menus
Mouthfeel
Individual-sized indulgences
User-generated menu and flavor items
Live-fire and open-ember cooking
Mexican cuisine
Fermentation
Korean cuisine
Ingredient transparency
Regional global cuisines
Beverages
Hot
Not Hot
Emerging
Tea-infused spirits
Mushroom beverages
Alcohol free spirits, wine and mocktails
High-protein GLP-1 friendly drinks
Dirty sodas
Probiotic and gut-healthy drinks
High-fiber GLP-1 friendly drinks
Functional citrus drinks
THC-infused beverages
Spritzes
Low-sugar cocktails
Lemonade
Yuzu and calamansi sours
Clarified cocktails
Negroni
Desserts
Hot
Not Hot
Emerging
Fortune cookies
Mile-high layer cakes
Funnel cakes
Citrus-forward cakes
Dessert flights
Black sesame ice cream
Miso-caramel or herb-infused gelatos
Spiced dark chocolate desserts
Affogato
Matcha-based desserts
Coffee-forward pastries
Basque cheesecake
Dubai chocolate
Tiramisu
What influences are impacting menus right now?
How has social media influenced your menu planning?
How does cooking technology help restaurants follow new food trends while still working efficiently?
What are you doing to keep food costs affordable?
Thank you for your participation! Please complete the information below if you would like to be entered in the drawing to win ticket to the 2027 National Restaurant Association Show. Your responses will remain confidential and your contact information will not be shared. (optional)
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