As venues gear up for Summer 2026, it’s clear that consumers want experiences. Whether that’s a feeling of simplicity and nostalgia, or new flavours, global influences, and playful desserts, the attraction lies in food and beverage that’s special - without the special price tag.
1. Nostalgia is back, and simple food is having a moment
In most urban settings, consumers can access any type of food, but the appetite for familiar favourites is stronger than ever.
Toasties, soft serve, lamingtons and fried chicken are all examples of the kind of uncomplicated comfort food that appeals to customers across generations. They often evoke childhood memories, and they’re classics for a reason: they simply taste good.
Innovative venues are standing out by refreshing classic formats with unique ingredient combinations and creative touches. Think toasties with kimchi or a local jam, or lamingtons with a pistachio filling.
Well-known menu items with a twist always pique customer interest, so give it a try!
2. The rise of dessert first
Dessert is no longer just the final course. For many customers, it’s the main event.
The growing popularity of standalone dessert spots, specialist sweet shops, and café menus built around a single indulgent product all reflect a shift towards smaller, more affordable food experiences.
Rather than committing to a full restaurant meal, customers can spend a little on something delicious, visually appealing and easy to share.
Asian-influenced desserts are particularly well suited to this trend: Japanese soufflé pancakes, mochi doughnuts, ube-flavoured sweets and soft serve offer distinctive textures, colours and flavours. They’re both an eating experience and - of course - a natural fit for social media.
For venues, the opportunity lies in creating your own signature product. Think about rotating flavours, limited editions and seasonal toppings to generate excitement without requiring a completely new menu.
3. Asian flavours standing on their own
Global flavours have long been a huge part of Australian dining culture, but in recent times, there’s been an increasing trend for at least one or two Asian-inspired items on menus.
This trend is so strong, even venues that are distinctly non-Asian in their look and offering are ensuring they include flavours anywhere from India to China.
Whether it’s breakfast, lunch, or a little snack, Australian consumers love Asian flavours and often gravitate towards items like Korean fried chicken, laksa, and spicy noodles.
To keep it simple, many venues are tying in Asian flavours by adding Asian sauces to breakfast wraps, or including things like satay tofu in baguettes or sandwiches.
4. “Trends” that are now everyday staples
Not every trend is new. Some of the biggest trends of years past are now well and firmly entrenched in the Australian dining landscape.
Matcha has evolved from a specialist offering into a familiar café favourite. Think about how you can add your own twist, with combinations such as coconut matcha, strawberry matcha and other flavour pairings that help you create a point of difference.
Cold foam has become a versatile way to add texture, visual appeal and customisation to iced drinks. Flavoured foams can transform a familiar coffee or tea into something more distinctive.
Check out Big Drizzle’s innovative new product: Perfect Foam, which helps you create long-lasting foam, so you can make one batch and serve all day!
Pistachio continues to work its way across pastries, chocolates, desserts and beverages. While the initial wave of pistachio-heavy products may have been driven by novelty, the ingredient's versatility and delicious, distinct yet soft flavour have given it staying power.
Smash burgers have also earned their place in the broader casual dining landscape. Their appeal rests on the combination of crisp, caramelised edges, juicy meat, soft buns and straightforward toppings. The format is familiar enough to be accessible, but different enough to feel interesting. Discover meat suppliers.
