Catering Trends for 2026: A More Considered Way to Cater

Heading into 2026, one thing is clear: catering has become more considered. Clients are no longer looking for the biggest menu or the boldest gimmick. They want food that does something, for their teams, their guests, and their values.

Here’s our take on the catering trends shaping 2026, based on what we’re seeing on the ground at Pow Food.

1. Plant Forward Is the Default (Not a Statement)

Plant forward eating has quietly become the norm. We’re seeing fewer conversations about labels, vegetarian, vegan, flexitarian and more about fibre, diversity, digestion and balance.

Our clients aren’t asking to remove meat altogether; they’re asking for menus where vegetables, pulses, wholegrains and legumes lead, with animal protein used more intentionally. High fibre, gut supportive food is now seen as essential for energy and focus, not a ‘wellness extra’.

What’s shifted most is mindset: plant forward food is no longer about restriction, it’s about feeling better after you eat.

2. Sustainability Is Assumed - Transparency Is What Matters

In 2026, sustainability isn’t a differentiator. It’s the baseline.

What has changed is the level of scrutiny. Clients want to understand where ingredients come from, how they’re produced, and what happens to waste, not just see sustainability claims on a slide.

We’re also seeing a strong move towards more local sourcing. Not because it sounds good, but because people understand the tangible benefits: fresher food, shorter supply chains, and lower impact.

The nuance we notice:

• Corporate catering conversations often link food choices to ESG goals and internal responsibility.

• Events lean more into storytelling - menus that reflect place, season and setting.

3. Personalisation Has Replaced ‘One-Size Fits-All’

Standardised menus feel increasingly outdated. Clients now expect catering to reflect who is in the room.

That might mean:

• Menus designed around a specific audience or working pattern

• Build your own formats that give room for personalisation without overwhelm

• Thoughtful consideration of dietary needs without making food feel clinical

The shift isn’t about complexity, t’s about relevance. Food feels better when it feels like it was designed for you, not pulled from a template.

4. Food Is Part of the Experience - Not the Background

This is especially noticeable in events, but it’s creeping into corporate settings too.

Interactive elements such as, live cooking, chef-led stations, moments of theatre, change how people engage with food. They slow people down, spark conversation and turn catering into a shared experience rather than a functional pit stop.

We’re seeing clients place real value on food moments that bring people together, especially as teams spend less time in the office and want in person moments to feel meaningful.

5. Direct Relationships Are Back in Focus

More organisations are choosing to work directly with caterers rather than ordering through aggregator platforms.

From our side, this shift makes sense. Direct relationships allow for:

• Better understanding of client needs

• More flexibility and creativity

• Greater transparency on sourcing and pricing

• Stronger continuity of service

Food quality improves when relationships do and clients are increasingly aware of that.

6. Smarter Systems, Quieter Tech

Technology is playing a bigger role in catering, but it’s happening quietly in the background.

Digital menus, dietary filters, smarter ordering and better forecasting tools are helping reduce waste and improve accuracy, without becoming the focus. The goal isn’t flashy tech; it’s better food decisions, made earlier.

When systems work well, catering feels seamless and that’s exactly what clients want.

7. Global Flavours, Thoughtfully Done

Global flavours continue to shape menus, but the shift we’re seeing is towards depth rather than novelty.

Middle Eastern spices, Asian influences, Latin American techniques and Afro-Latin flavours aren’t being used for trend-led shock value. They’re being woven into menus in a way that feels grounded, familiar and culturally respectful.

Food with a story resonates more, especially when it’s done with care.

8. Inclusive Drinks Are the Norm

Low- and no-alcohol options are now expected, not requested.

Botanical sodas, fermented teas and thoughtfully made alcohol-free drinks sit comfortably alongside traditional options, without apology. This reflects a broader cultural shift towards inclusivity and mindful choices, without removing celebration or pleasure.

Good hospitality means everyone feels catered for.

9. Comfort Food, Elevated (and Lighter)

People still want comfort, especially at work and at events that require long days and high energy.

What’s changed is how comfort food is delivered. We’re seeing a move towards:

• Lighter cooking methods

• Higher quality ingredients

• Plant-forward takes on familiar favourites

It’s about satisfaction without sluggishness, food that feels grounding, not heavy.

10. Presentation Is Part of the Message

How food looks now carries meaning.

Styling, texture, colour and seasonal detail all play a role in how food is perceived, before it’s even tasted. Thoughtful presentation signals care, intention and quality.

In 2026, catering isn’t just about what’s on the plate, it’s about the environment the food creates.

Our Take

The biggest trend we see heading into 2026 isn’t a single ingredient or format, it’s intentionality.

Clients want food that:

• Supports how people feel and perform

• Aligns with their values

• Feels human, not generic

To us these trends don’t feel new, they reflect how we’ve always approached catering, but what has changed is how widely shared these priorities have become.

Food is finally being treated as the foundational part of work, events and culture that it always was.