8 innovative food and drink trends shaping menus around the world

Searching for the next banh mi or birria taco to set the menu apart? If traveling to Asia or Mexico is not in the cards, Technomic’s latest Global Menu Innovation report can provide inspiration. The Fall 2024 edition showcases menu additions from 25 countries that may be just the thing to drive demand and excitement stateside. We zero in on eight stealable food and drink ideas, many from U.S. chains’ outposts overseas.

Speaking of birria, Mr Potato in Australia changed up the carrier from tortilla to potato and turned the dish into a portable item. The potato is topped with birria beef or a plant-based substitute, tomato, cucumber, corn, pickled red onion, crushed corn chips, cilantro and chipotle sauce. It even comes with the classic cup of consommé for dipping, this one fired up with chilies.

Domino’s in China wowed customers with this presentation of Hawaiian pizza highlighted by a molten cheese volcanic center for dipping. The savory pizza even includes Oreo pieces for a sweet finish. The combination and presentation are new to U.S. diners and operators, but similar builds are trending in this part of the world, according to Technomic.

Japanese- and Vietnamese-inspired tacos are two of the choices in the Tatami Range selection at New School Tacos in France. The concept typically does tacos with French or North African-style fillings, but this time, Asia is the influence. The Tempura taco is filled with breaded shrimp, Sriracha mayo, Thai chili sauce and house gruyère sauce, while the Wrap Mi takes cues from a banh mi sandwich, filled with breaded chicken, salad, cucumber, cilantro, Sriracha mayo and sweet-sour sauce. 

McDonald’s in India is rethinking its burger carrier with local grains—and this bun calls out each grain and its place of origin. Pearl millet is from Gujarat, finger millet from Karnatatka, sorghum from Maharashtra, proso millet from Rajasthan and kodo millet from Madhya Pradesh. Although it could be tough for McDonald’s to scale up the idea in the U.S., American consumers are into local sourcing, ingredient callouts and food with a story, and it could work with a smaller chain. 

Move over pumpkin spice—Tully’s Coffee in Japan offered seasonal beverages starring the more familiar locally grown sweet potato called oimo. It appeared as a Warm Oimo Latte topped with whipped cream and as an Oimo Tea Shake, a milky, marbled sweet potato-flavored shake with the scent of Earl Grey tea. The autumn season can use a new beverage flavor.

Paella is traditionally an entree on the menu at full-service restaurants specializing in Spanish cuisine. But the ingredients are very adaptable to turning into a fast-casual rice bowl, like the Loaded Paella Bowl served at Pedros Flame Grilled Chicken in South Africa. The ingredients include the classic yellow rice, chicken strips, jalapenos, feta, sauce and a drizzle of piri mayo, using South Africa’s signature pepper.

Why not tap wildly popular bubble tea for a cocktail? That was TGI Fridays thinking when the chain created two vodka drinks with boba for its U.K. locations. The Strawberry Mar’Tea’ni is a mix of vodka, strawberry-jasmine tea, strawberry puree, lime and lychee boba, and the Passionfruit Mar’Tea’ni combines vanilla vodka, passionfruit liqueur, passionfruit-jasmine tea, lime and lychee boba.

Olive Garden capitalizes on one of its best-selling entrees to market a dessert by the same name. Chocolate Lasagna made its debut at the chain’s restaurants in Puerto Rico. The build resembles its namesake, but instead of noodles, sauce and cheese, this lasagna is layered with crushed wafers, chocolate mousse, chocolate cake and chocolate sauce, garnished with white chocolate sprinkles.