2020 menu trends, mapped

This interactive grid shows how the top flavors, ingredients and dishes might shake out this year.

Menu predictions came in fast and furious at the end of 2019. But will these ingredients, dishes and food and drink categories actually grab hold beyond select markets and cutting-edge independent restaurants?  That remains to be seen, but with consumers constantly seeking something new and exciting on menus, operators seem to be bringing trends to the table a lot faster. Here’s a look at how things might shake out. Hover over the red dots to learn more about each trend.

Sources: Liz Moskow/Spoonshot, Food & Wine, Fresh & Co., AF&Co. Hospitality Trend Report, Technomic, Cameron Mitchell Restaurants, Kimpton Hotels & Restaurants, Specialty Food Association, Whole Foods Market


Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.


Exclusive Content


Winners and losers from a tough first quarter

The Bottom Line: Wingstop (again) and Texas Roadhouse (also again) were among the big winners last quarter, while the fast-food value proposition is among the losers.


Red Lobster needs a buyer. How does Darden sound?

Reality Check: The casual dining giant sold Red Lobster in a cloud of controversy a decade ago. Here's why a return to the fold may not be as crazy as it sounds.


KFC goes portable and poppable to grab the snacking generation

Behind the Menu: Bite-size Apple Pie Poppers, created to target customers' sweet spot, lend themselves to line extensions to expand the chain’s snack selections.


More from our partners