Mobile Food Services NAICS 722330

Dec 14, 2025 - 2026’s Top Menu Trends

• The three dominant themes forecast to shape US menus in 2026 are comfort, global flavors, and value, according to the National Restaurant Association’s 2026 What’s Hot Culinary Forecast published in November. Based on surveys of hundreds of culinary professionals polled in October, the report shows consumers gravitating toward nostalgic, familiar foods, like smashed burgers, and global influences such as Caribbean curry bowls. Diners are also seeking flavor escapism and blending comfort with adventurous tastes. Not surprisingly, affordability and wellness remain central, driving interest in value menu options, protein‑packed meals, and low‑alcohol beverages. These trends reflect a broader desire for satisfying, approachable dishes that still feel fresh and globally inspired. For operators, the forecast signals strong demand for menu items that balance comfort, creativity, and cost‑consciousness heading into 2026. Allergen-friendly menus, ingredient transparency, and compostable/reusable packaging are other trends for 2026, per NRA.
• Food service operators increasingly are turning to social media channels to evaluate and purchase technology, according to Belle Communication’s 2026 Evolving State of Foodservice report. The report, which gathered input from a panel of industry experts, Food Network chefs, and award-winning operators, found that rather than relying solely on distributor recommendations or sales reps, busy restaurant operators are increasingly researching tools via Instagram posts, chef endorsements, peer reviews, and online content first. Moreover, food service buyers now consult 8-9 sources before engaging a vendor, nearly twice what they did just a few years ago. Decision-making is becoming more fragmented, faster, and self-led, so independent operators and chains alike must be proactive in sourcing tech, vetting solutions via digital channels, and prioritizing brands that demonstrate peer-based validation and ease-of-integration. Like other consumers, restaurant operators are researching products online before consulting vendors and relying on fellow chefs and peers for product advice.

• As of November 1, it became easier for food trucks in Oklahoma to operate across city and county lines. Oklahoma’s Food Truck Freedom Act (FTFA), signed into law in July, aims to cut red tape for the state’s growing mobile food vendor industry by creating a streamlined, statewide licensing system for food truck operators there. The bill’s author, Rep. Derrick Hildebrant (R-Catoosa), said that too many food truck operators were being forced to shut down simply because they couldn’t keep up with the maze of local permits and fees. The FTFA allows any mobile food vendor with a valid state food establishment license to operate anywhere in the state, provided they follow local health and zoning regulations. Previously, food trucks were required to obtain separate permits for each city or county in which they operated. Similar laws have been enacted in Nevada, Arizona, and Georgia.
• Employment by catering and mobile food services grew 2.2% in August compared to a year ago, while the average industry wage rose 1% over the same period to $23.53 per hour, according to the latest data from the Bureau of Labor Statistics. Employment and wage growth at catering and mobile food services is outpacing that of overall private employment. Sales for the US mobile food services industry are forecast to grow at a 5.79% compounded annual rate from 2025 to 2029, faster than the growth of the overall economy, according to the Interindustry Economic Research Fund forecast updated in August.