Red meat, comfort food and no-alcohol drinks are forecast to be popular F&B choices at events this year.
Even before the new U.S. food pyramid recommendations, red meat was on the prediction radar for 2026 food trends. The National Restaurant Association’s What’s Hot 2026 Culinary Forecast called out smashed burgers as one of the top 10 food trends this year. Overall, any kind of protein was a clear winner. “Diners of all kinds are exploring the physical benefits of protein-rich diets, including muscle building and weight management,” says the report. “The trend highlights how health and wellness are a steady undercurrent, reshaping how consumers engage with food today.”
Concurrently, “a wave of sensory maximalism is pushing brands to create foods with heightened texture, aroma and multi-sensory appeal,” says a Food & Wine trends report. What this all means for meetings and events is a wide range of elevated F&B. We’ve curated five of the hottest trends from a variety of hospitality industry sources, as follows:
1. Comfort + Decadence. Reflecting both luxury and comfort, the Shake Shack Burger & Fry Bar featuring ROE caviar is a new culinary experience for events from Hotel Casa del Mar in Santa Monica. Attendees are invited to savor freshly grilled Shake Shack burgers and golden crinkle cut fries adorned with ROE’s sustainably harvested caviar.
2. Elevated No-Alcohol Beverages. “When it comes to beverages, the trend we’re seeing is toward less alcohol,” says the National Restaurant Association’s culinary forecast. “This is especially true for Gen Zs and Millennials, who often expect alternatives, like alcohol-free beers and CBD-infused beverages.” At The Ritz-Carlton, Chicago, there’s a growing demand for sophisticated nonalcoholic beverage offerings, says Jill Torke, Director of Sales and Marketing.
3. Menu Accommodation. Across the event industry, planners are emphasizing menus that accommodate a wide range of dietary needs and preferences, as well as creative, personalized presentations that enhance the overall experience. According to Aishah Moncayo, Director of Events, Arlo Washington DC, menus that can adapt easily to individual requests, dietary restrictions and last-minute changes are becoming not just appreciated but expected.
4. Catering to Gen-Z. In 2026, planners will continue to focus on the F&B preferences of younger generations, including healthy eating and experiential dining concepts, says Jessica Smith, Director of Sales, The Ellie Beach Resort, Myrtle Beach.
5. Culinary Storytelling. Traditional banquet menus are being replaced by innovative culinary experiences that reflect local culture. At Sky Beach Resort in St. Pete, this trend is reflected in a growing emphasis on locally inspired menus for large-scale events and nutritious menu offerings, notes JoAnna Halpin, Director of Sales.
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