Meatballs are trending in global formats, in sandwiches, with noodles or even on skewers, and embracing local flavors for their seasonings, stuffings, coatings and sauces. The Vietnamese xiu mai banh mi is a pork meatball simmered in spicy tomato sauce and served inside banh mi bread with pickled veggies and herbs. Also, look for new formats of Chinese steamed buns: different shapes, sizes, fillings that are non-Asian, and preparation that adds grilling or griddling after steaming to add texture and color.

—Robert Danhi, Curator of Cultures, Chef Danhi & Co.

We’ll see an increase in cleaner eating across foodservice, with more menus featuring natural, recognizable ingredients, bright flavors and responsible portions. With more research showing the connection between gut and brain health, expect this trend to continue well into the future.

—Adam Moore, Chef/President, Flashpoint Innovation

Continued innovation in beverage menus will increase, as consumers look for what’s next after cold brew, refreshers and other energizing beverages. Concepts like the dirty soda are proliferating, which are Gen Z-centric and allow for tremendous customization, something that has been building for years with the launch of chains like Dutch Bros and Aroma Joe’s. Even McDonald’s is taking this head-on with its new CosMc’s concept.

—Jeff Miller, Founder and Co-CEO, Cutting Edge Innovation

As a follower of beverage trends, I’ve been mystified by the many uses of oleo-saccharum in recent years. But a new, similar expression combines the rich, round flavor profile of oleo-saccharum with a bit more bite to create a super juice. Citric and malic acids extract more of the emblematic flavor elements of citrus, meaning that it tastes better and is more efficient, incorporating every part of the fruit but the pith. Look for super juice (or variants thereof) to take pride of place on bartops and kitchen benchtops in 2024.

—Daniel Carpenter, Managing Director of Culinary, Sterling-Rice Group

I’m most excited to see the elevation of the beverage garnish game. From popping boba to buzz buttons, beverage garnishes have always been an exciting component to drinks, but the opportunity has now increased. Guests in bars and restaurants look to immerse themselves in a sensory adventure with enticing textures from colorful foams and rims, enticing aromas with smoky and floral notes, and a stunning visual impact that lifts the drink experience.

—Tony Pereyra, Co-founder, The Spirits In Motion

Foods with added health benefits are trending, such as ingredients with immune-boosting properties, adaptogens and other functional components, including cannabis and psilocybin mushrooms. Expect to see even more varieties of seaweed used in snacks, condiments and seasonings. Inexpensive and easy to grow and harvest, seaweed has encouraging market capabilities. Explore microalgae for its nutritional benefits.

—Chris Aquilino, National Director of Culinary Development, Elior North America

Devil toast—varied versions of deviled egg salad with a mind-boggling array of toppings—is on the horizon. Pair the deviled egg toast with comfort faves like bacon, ranch, or Bloody Mary ingredients or go global with chile crisp, cornichons, feta, Sriracha and black sesame seeds. It’s not only a craveable, visually stunning and umami-rich dish, but eggs themselves are a consistent ingredient to feature on menus.

—Liz Moskow, Food Futurist

As an active forager and herbalist, I am fascinated by the medicine that is all around us. Flowers, leaves and barks of medicinal plants can add visual appeal, aroma, flavor and intrigue, but they also benefit our bodies. The kitchen has been an underrated space for healing in modern society, and, for too long, we have separated herbal medicine from our food. Some of the most flavorful, nutritious and aromatic herbs used in medicine are also quite delicious, such as immune-boosting elderflower or elderberry, the gut-healing artichoke or the spiritual healing effect of rose.

—Rebecca Peizer, Owner/Founder, All Things Culinary

Meatballs are trending in global formats, in sandwiches, with noodles or even on skewers, and embracing local flavors for their seasonings, stuffings, coatings and sauces. The Vietnamese xiu mai banh mi is a pork meatball simmered in spicy tomato sauce and served inside banh mi bread with pickled veggies and herbs. Also, look for new formats of Chinese steamed buns: different shapes, sizes, fillings that are non-Asian, and preparation that adds grilling or griddling after steaming to add texture and color.

—Robert Danhi, Curator of Cultures, Chef Danhi & Co.

We’ll see an increase in cleaner eating across foodservice, with more menus featuring natural, recognizable ingredients, bright flavors and responsible portions. With more research showing the connection between gut and brain health, expect this trend to continue well into the future.

—Adam Moore, Chef/President, Flashpoint Innovation

Continued innovation in beverage menus will increase, as consumers look for what’s next after cold brew, refreshers and other energizing beverages. Concepts like the dirty soda are proliferating, which are Gen Z-centric and allow for tremendous customization, something that has been building for years with the launch of chains like Dutch Bros and Aroma Joe’s. Even McDonald’s is taking this head-on with its new CosMc’s concept.

—Jeff Miller, Founder and Co-CEO, Cutting Edge Innovation

As a follower of beverage trends, I’ve been mystified by the many uses of oleo-saccharum in recent years. But a new, similar expression combines the rich, round flavor profile of oleo-saccharum with a bit more bite to create a super juice. Citric and malic acids extract more of the emblematic flavor elements of citrus, meaning that it tastes better and is more efficient, incorporating every part of the fruit but the pith. Look for super juice (or variants thereof) to take pride of place on bartops and kitchen benchtops in 2024.

—Daniel Carpenter, Managing Director of Culinary, Sterling-Rice Group

I’m most excited to see the elevation of the beverage garnish game. From popping boba to buzz buttons, beverage garnishes have always been an exciting component to drinks, but the opportunity has now increased. Guests in bars and restaurants look to immerse themselves in a sensory adventure with enticing textures from colorful foams and rims, enticing aromas with smoky and floral notes, and a stunning visual impact that lifts the drink experience.

—Tony Pereyra, Co-founder, The Spirits In Motion

Foods with added health benefits are trending, such as ingredients with immune-boosting properties, adaptogens and other functional components, including cannabis and psilocybin mushrooms. Expect to see even more varieties of seaweed used in snacks, condiments and seasonings. Inexpensive and easy to grow and harvest, seaweed has encouraging market capabilities. Explore microalgae for its nutritional benefits.

—Chris Aquilino, National Director of Culinary Development, Elior North America

Devil toast—varied versions of deviled egg salad with a mind-boggling array of toppings—is on the horizon. Pair the deviled egg toast with comfort faves like bacon, ranch, or Bloody Mary ingredients or go global with chile crisp, cornichons, feta, Sriracha and black sesame seeds. It’s not only a craveable, visually stunning and umami-rich dish, but eggs themselves are a consistent ingredient to feature on menus.

—Liz Moskow, Food Futurist

As an active forager and herbalist, I am fascinated by the medicine that is all around us. Flowers, leaves and barks of medicinal plants can add visual appeal, aroma, flavor and intrigue, but they also benefit our bodies. The kitchen has been an underrated space for healing in modern society, and, for too long, we have separated herbal medicine from our food. Some of the most flavorful, nutritious and aromatic herbs used in medicine are also quite delicious, such as immune-boosting elderflower or elderberry, the gut-healing artichoke or the spiritual healing effect of rose.

—Rebecca Peizer, Owner/Founder, All Things Culinary