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How Rising (and Falling) Trends Create New Menu Wins
4/17/2026
At Brooklyn’s Anthony and Son Panini Shoppe, Knockout Fries were a hit long before social media influencers discovered them. The signature dish, which debuted in 2018, features crispy fried potatoes, vodka sauce, fresh mozzarella, and is often topped with chopped steak.
Since then, the popularity of vodka sauce-loaded fries has sparked a wave of variations, including Spicy Waffle Fries drizzled with hot honey; Dirty Vodka Fries featuring beef tallow fries, mozzarella curds and basil aioli; and the ever-popular Vodka Chicken Fries. There’s no sign of this trend slowing down.
That’s because the creamy tomato sauce spiked with vodka is experiencing a remarkable surge in popularity, with a 202% growth rate, according to Datassential.1 It “fits with the ongoing newstalgia trend,” the consumer insights firm confirmed in its annual Datassential Menu Trends report. “As younger consumers discover it for the first time, it’s being leveraged in new applications, such as on chicken sandwiches, as a sauce for Korean rice cakes in tteokbokki iterations and more.”1
For foodservice operators, such rising trends (and declining trends as well) present exciting opportunities to innovate menus and cater to specific audiences. And what’s great is that operators can easily leverage these trends with a few tweaks to their menus.
For example, colleges and universities can tap into the appeal of bold, reimagined dishes made with vodka sauce to attract Gen Z diners. Meanwhile, healthcare and senior living facilities might focus on the comfort food aspect of a falling trend like the soufflé to enhance wellness-focused offerings.
By embracing emerging and fading trends and tailoring them to their unique environments, foodservice operators may craft memorable dining experiences. This approach aims to satisfy cravings, foster engagement and build customer loyalty.
Rising trends: Make blasts from the past feel like ‘newstalgia’
Limoncello (up 59%)1
Put it into action
A staple in old-school Italian eateries, limoncello goes back decades as a tart, lemon-flavor liqueur favored as an after-dinner drink. According to Datassential, interest in Italian liqueurs exploded after the rapid growth of the Aperol spritz cocktail.1 Those who didn’t like Aperol’s bitter profile preferred the sweeter side of limoncello. The latter’s resurgence has it featured in cocktails (Lemon Drop, mojitos), desserts like bread pudding and more. Consider these idea starters:
Colleges & Universities: With Gen Z consumers obsessed with 1990s culture, adding limoncello to the menu as a flavor profile should certainly grab their attention. Make sure to call it out on the menu.
Recipe inspiration: The Raspberry Parfait may be tweaked a little to accommodate the limoncello trend. The recipe calls for lemon juice; simply replace it with a nonalcoholic limoncello and whisk it in the low-fat vanilla Greek yogurt. The tanginess of limoncello matches well with Simplot Simple Goodness™ Raspberries, IQF Crumbles.
Healthcare: For this audience, it’s important to call out the fact that there’s no alcohol in the recipe using limoncello, only the concept of it.
Recipe inspiration: Mixed Fruit with Lemon-Basil Dressing plays up the dressing aspect of the dish, so be certain to make it a little tarter. Also, this offering may be served year-round by using Simplot Simple Goodness™ Pacific Berry Blend , Simplot Simple Goodness™ Mango Cubes, Simplot Simple Goodness™ Strawberries, IQF Whole and Simplot RoastWorks® RTE Flame-Roasted Fuji Apples.
Senior Living: Offer diners a taste of nostalgia during an “Italian Night” feast where they can choose their favorite ingredients from a pasta station. End the evening with limoncello-inspired desserts.
Recipe inspiration: Serve limoncello alongside, or inside, Raspberry, Mango and Blueberry Cannoli. For healthier versions, consider using alternative dairy products..
Orgeat (up 29%)1
Put it into action
A syrup made from almonds with the addition of rosewater and/or orange flower water, orgeat is a bartender’s secret weapon. Now it’s branched out, giving beverages, desserts and breakfast faves pronounced flavor profiles consumers crave. Consider these idea starters:
Colleges & Universities: Orgeat’s versatility lends itself to tasty beverages, making them more complex, from cocktails to lattes. Unconventional beverages, of course, are popular with Gen Z.
Recipe inspiration: The traditional Mexican Horchata gets an update in this recipe. Then replace the horchata’s vanilla and cinnamon notes for orgeat’s almond and rosewater.
Healthcare: Orgeat can also be used in breakfast starches, such as French toast and waffles.
Recipe inspiration: Replace maple and vanilla extracts in this recipe for French Toast Bake with orgeat, plus reduce sugar and rich dairy for a lighter dish.
Senior Living: Desserts are often tricky in this category because many of the residents have restricted diets. Swapping out vanilla for orgeat shows them a little variety without going overboard, such as warm orgeat rice pudding.
Recipe inspiration: For the Ginger Peach Crumb Cake, simply replace vanilla extract and ginger for orgeat, which complements Simplot Simple Goodness™ Peaches, IQF Sliced well with its almond and rosewater essence.
Declining trends: Reinvent with new formats and modern pairings
Using the term 'authentic' on menus (down 28%)1
Put it into action
Datassential reported that consumers prefer direct callouts of a dish’s ingredient origins rather than just seeing “authentic” on a menu.1 Avoid calling something authentic and instead find ways to note sourcing of ingredients, traditional preparation methods, or call out the region of the country where the item comes from to demonstrate authenticity. Consider these idea starters:
Colleges & Universities: Operators may highlight global flavors with pop‑up lunches or dinners or limited-time-offerings (LTOs) of dishes.
Recipe inspiration: For students on the go, the Korean-inspired Samgak-Gimbap Stuffed with Bulgogi, Caramelized Onions and Cauliflower Rice is ideal for a portable grab-n-go lunch.
Healthcare: Operators should consider global dishes that are easy to execute and fun for guests, whether they’re patients, staff or visitors.
Recipe inspiration: Haitian Griot Tacos put a different spin on everyone’s favorite handheld with tender marinated pork, spices and vegetables.
Senior Living: Residents typically want dishes that are familiar and remind them of home, yet they’re open to a bit of excitement.
Recipe inspiration: Thai Sweet Potato Salad offers all the elements of comfort food with the twist of Thai peanut sauce on the side.
Soufflés (down 6%)1
Put it into action
While soufflé’s popularity took a dive ages ago, it was really at an all-time low when egg prices were up, according to Datassential. Nevertheless, Datassential thinks it can make a comeback now that other retro favorites are enjoying a resurgence.1 Consider these idea starters:
Colleges & Universities: Traditionally, soufflés take a long time to bake, so consider using pre-made soufflés, which may offer some of the wow factor with less labor. To update and make them more eye-catching, decorating with Simplot Simple Goodness™ Raspberries, IQF Crumbles or Simplot Simple Goodness™ Sliced Strawberries with Sugar is an option.
Recipe inspiration: The Chocolate Soufflé Fries and Shake trio is certainly built for Gen Z consumers, who’ll be delighted by the sweet and salty options.
Healthcare: Other fun options in this category are fluffy Japanese soufflé pancakes and cheesecakes. But for those who want the classic cake, topping it with fruit never goes out of style.
Recipe inspiration: Consider adding them to complement the dessert station filled with various fruits, such as Simplot RoastWorks® RTE Flame-Roasted Fuji Apples, Simplot Simple Goodness™ Blueberries and Simplot Simple Goodness™ Raspberries, IQF Crumbles.
Senior Living: Residents will certainly appreciate soufflé‑style formats, which could include pancakes, cheesecakes or the traditional treat.
Recipe inspiration: Consider adding them to complement the dessert station filled with fruit, whipped cream, chocolate sauce and other toppings.
1 Rise & Decline: 5 Foods, Flavors, & Beverages on the Rise and 5 on the Decline, Datassential, November 2025
