Hospitality trends for summer 2026, according to Catermonkey
Something shifts every year in what guests expect from an event, and summer 2026 is no different. From plant-based as a standard menu item to data that helps you respond to enquiries faster and more personally, these are the trends we see most among caterers and event venues. No hype for hype's sake, just concrete and practical for your own business.
Plant-based is no longer a separate option, it's a standard menu item
Where a vegetarian dish used to be an alternative for people who didn't eat meat, it now just sits alongside the other mains on the menu, no explanation or apology needed. More and more guests choose a plant-based dish on purpose, even if they're not vegetarian. For you as a caterer, that mostly means counting plant-based options into your standard portions and purchasing, instead of treating them as an exception you sort out on the side.
Sustainability has become the baseline, not the selling point
A few years ago you could still stand out by talking up "local and sustainable". Now clients simply expect that, and attention has shifted to the details: how much food actually gets left over after an event, what packaging you use for service, and whether you're transparent about where products come from. The difference sits less in the story and more in what you can actually show when a client asks about it directly.
Personalisation through data, even for smaller events
Large hotel chains and caterers have used data to personalise their offering for a while, past orders, dietary preferences, a returning client's favourite dish. That expectation is trickling down to smaller jobs too: a client who had a gluten-free menu last year expects you not to ask again this year. Whoever tracks that information per client or per event can quote faster and more personally than someone starting from scratch every time.
Mocktails and non-alcoholic drinks are moving upmarket
Drinking non-alcoholic is no longer a compromise. Where it used to mean just having "something without alcohol" on hand, we're now seeing fully built-out mocktail packages and non-alcoholic wine pairings at dinners, with just as much attention to taste and presentation as the alcoholic version. That's good news for your margin: a well thought-out mocktail package can be just as profitable as an alcoholic drinks package, if you price it as a proper part of the menu rather than an afterthought.
Experience through smaller, shareable portions
Grazing tables, walking dinners with several small courses, and sharing formats keep gaining ground over the classic three-course sit-down dinner. Guests want to try more different flavours rather than one big plate, and it also suits events where people want to move around and mingle rather than sit at a table all evening. For you, that usually means smaller portions in greater variety, which places different demands on your portioning and presentation than a traditional dinner.
Digital organisation is becoming the norm, not the exception
Fewer and fewer caterers are still running events off loose WhatsApp messages, spreadsheets and a stack of separate quotes. Clients expect a fast, professional quote and clear communication, and that's hard to deliver if you're tracking everything by hand. This shift isn't about any single piece of technology, it's about a way of working: keeping enquiries, planning and work lists in one place, instead of spread across several apps and documents.
Frequently asked questions
Are these trends relevant for smaller catering businesses too?
Yes, smaller businesses can often act on these faster because they have fewer fixed processes to overhaul. You don't need to change everything at once: start with whichever trend sits closest to what you already offer, for example including plant-based options as standard in how you build your menus.
Do I need to overhaul my whole menu to keep up with these trends?
No. Most of these trends call for a different framing of what you already offer, not a completely new menu. Plant-based as standard, for example, mostly means positioning it as equal rather than developing entirely new dishes.
Is demand for mocktails really big enough to invest in seriously?
At events with a broad guest list, like corporate parties and weddings, there's almost always a group of guests who don't drink, for health, religious or personal reasons. A well-built non-alcoholic package takes that group seriously, instead of fobbing them off with just water or soft drinks.
How do I keep up with trends without chasing every hype?
Pay attention to what your own clients actually ask for, not what's circulating on social media. A trend that comes up three times in a row in client enquiries is worth picking up structurally. A one-off request is usually not a trend, just a specific preference.
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