The industry outlook for 2026 is strong: 59% of consumers are optimistic about the year ahead, and 64% are looking forward to new food trends. Your guests are ready to spend, explore, and try something new. With emerging trends in global flavors, high-fiber foods, and health-forward menus, Super Bowl LX on February 8th is your first opportunity to put them into action. 

Key Trends to Look Out for in 2026 

According to Datassential, consumer preferences are shifting in clear directions this year. Understanding these trends helps you plan menus, test offerings, and meet guests where their interests are. Some movements represent major pivots from recent years, others are accelerations of what’s working. Either way, they’re worth attention as you build your 2026 strategy. 

Low/No Alcohol Movement – Younger consumers are drinking less. 49% of Gen Z are reducing alcohol intake, and 26% are interested in teatime-style happy hours with tea-based mocktails. This isn’t temporary—it’s generational change in how people socialize and order. The mocktails market is projected to reach $14.34 billion by 2033, with menu mentions up 37.4% since 2019. Consumers are willing to pay the same for premium mocktails as alcoholic cocktails, making this a revenue opportunity rather than a compromise. 

Global Flavors – Kerala cuisine from India has 39% consumer interest, while Latin, Filipino, and Asian fusion concepts gain traction. Diners want authentic flavors, traditional techniques, and thoughtful cross-cultural creativity. The trend extends beyond ingredients to cooking methods, spice blends, and presentation that honor cuisine origins. For Hawaiʻi  this is familiar territory—the islands have always been a natural laboratory for authentic fusion. 

Unique Textures – Texture has always mattered, but now it’s front and center as a menu differentiator. 37% of consumers are interested in trying texture in food and beverages, creating opportunity to elevate familiar dishes through technique and layering. Guests look for dishes delivering textural variety, whether it’s the crunch of a perfectly fried coating, the creamy richness of a well-executed sauce, or unexpected textural contrasts within a single bite. 

Smashed Foods – From smashed burgers to patacones, the smashed technique is capturing significant attention with 50% of consumers interested in trying smashed items. The technique creates multiple textures in one bite: crispy edges, tender interiors, and caramelized surfaces that deliver both flavor and presentation impact with dramatic visual appeal. 

Trending Ingredients – Certain ingredients are crossing over from niche to mainstream, showing up on menus across concepts and price points. These aren’t just Instagram moments—they’re menu opportunities backed by real consumer interest and proven menu growth: 

• • Basque cheesecake – The intentionally burnt, creamy-centered Spanish-style cheesecake has captured 63% consumer interest and increased 357% on menus. Bake at high heat without a water bath to achieve the signature caramelized top and custardy interior that sets this Spanish dessert apart. 

• • Peruvian black mint (huacatay) – This pungent herb with notes of mint, basil, and citrus has 49% consumer interest and is essential to Peruvian aji verde. Blend fresh leaves into sauces and marinades, or use as a finishing herb for grilled meats and vegetables. 

• • Camu camu – This Amazonian superfruit with extremely high vitamin C content has 58% consumer interest and has increased 100% on menus. Use the powder in smoothies, cocktails, desserts, or sauces for a vitamin boost and bright, tart cherry-like flavor. 

• • Piloncillo – This unrefined Latin American cane sugar has 49% consumer interest and has increased 60% on menus over the past year. Grate over desserts, dissolve into sauces and braises, or melt into beverages and syrups for deep caramel sweetness with molasses notes. 

Super Bowl LX: Opportunity to Test Trends 

Super Bowl LX kicks off Sunday, February 8, 2026, and is the perfect time to capitalize on growing trends. The game generates massive food sales—$670 million in snack sales during Super Bowl week, with average spending of $44 on food and beverages, a 3% increase. NFL viewers spend $68 more on snacks than typical shoppers. 

Here’s how people eat on game day: 57% patronize restaurants, with 29% combining takeout and home cooking, 23% ordering takeout only, and 22% mixing home cooking with delivery. Off-premises orders now account for 74% of restaurant traffic—a trend that intensifies during Super Bowl.  Super Bowl Sunday is the second-biggest takeout day after Thanksgiving, with 48 million Americans ordering food. 

One key timing note: dine-in traffic drops 20% on game day, with transactions falling 47% at 7 p.m. as people settle in to watch. Takeout orders remain steady. The window to capture sales is before kickoff and through pre-orders. 

What People Are Ordering 

The classics still dominate, but health-conscious options and global flavors are making their way onto game day spreads. Here’s what’s trending: 

1.47 Billion Wings Consumed – Americans consume 1.47 billion chicken wings during Super Bowl weekend—7% of annual chicken wing sales in a single weekend. Buffalo chicken dip is the most-searched Super Bowl food in 29 states. 

Pizza: 60% of Takeout Orders – Pizza makes up 60% of takeout orders during the game, with more than 12 million pizzas delivered on Super Bowl Sunday alone. 

Dips Dominate: 7-Layer, Queso, Jalapeño Popper – The top trending items include 7-layer dip, queso, jalapeño popper dip, and guacamole. Charcuterie boards continue to trend as a top Super Bowl search. 

Sliders & Loaded Nachos – Sliders in variations like Philly cheesesteak, French dip, and cheeseburger styles remain popular, as do loaded nachos. 

59.3% Want Healthier Options – While indulgent comfort food still rules, 59.3% of consumers now aim to include healthier choices in their Super Bowl spread. By 2026, 30% of Super Bowl snacks are expected to incorporate plant-based ingredients. Air-popped popcorn, vegetable-based chips, hummus, and plant-based dips are gaining ground. 

Global Flavors: Korean Wings, Mediterranean Dips, Latin Snacks – Korean-style chicken wings, Mediterranean-inspired dips, and spicy Latin American snacks are showing up alongside traditional offerings. 

Menu Inspo: Kerala-Style Buffalo Cauliflower “Wings” 

Crispy, golden cauliflower florets coated in a spiced chickpea flour batter deliver the satisfying crunch and bold buffalo heat guests expect on game day. The Kerala bhaji technique creates an authentic crispy-tender texture that holds up to sauce just like traditional wings. This dish bridges Kerala’s trending cuisine with Super Bowl tradition—high fiber and plant-based without tasting “healthy” or sacrificing the hand-held, shareable wing experience. 

Your Partner for 2026 

Super Bowl LX on February 8th is a major revenue opportunity to test what works and build momentum for the year. Whether adding high-fiber LTOs, experimenting with aji verde and Korean wings, or stocking takeout containers, Y. Hata is here to support you. 

Let’s make 2026 your best year. Stock up, plan ahead, let’s do this together.