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5 Food trends shaping workplace dining this Autumn

October brings a familiar wave of pumpkin spice and crumbles, but this year, the trends shaping food and beverage go much deeper than a few limited-time flavours.

Across the high street, restaurants and cafés, we’re seeing diners look for food that feels comforting and familiar, while still delivering something new. Whether that’s classic desserts with a modern twist, global flavours woven into everyday dishes, or more balanced interpretations of traditional comfort food, the common theme is clear: people want food that feels good on multiple levels.

For contract catering teams, understanding these shifts matters. The trends influencing coffee shops, bakeries and restaurants today often shape what customers expect to see in workplace dining tomorrow.

Here are five trends we’re watching closely this autumn.

1. Nostalgia is back, but it's growing up

One of the strongest trends is the return of nostalgic desserts and comfort foods. The difference is that chefs are raising the bar with unique ingredients, elevated presentation and more interesting flavour combinations.

We’re seeing renewed interest in:

Apple crumble flavours appearing in both desserts and beverages
M&S tapping into nostalgia with its Custard Cream spread
Maple pecan becoming a staple flavour across several coffee chains
Stout cake enjoying renewed popularity, from The Great British Bake Off to Gail’s Bakery
Banoffee-inspired flavours continuing to appear in desserts, cakes and beverages

“Customers increasingly want desserts that evoke memories and familiarity, presented in a way that still feels special and worth choosing.” Kelly Cullen, Head Pastry Chef at Cornus

For workplace restaurants and staff dining environments, this presents an opportunity to deliver comfort while still creating a premium experience.

2. Sweet and savoury boundaries are disappearing

Some of the most interesting flavours appearing right now blur the line between sweet and savoury.

We’re seeing:

Hot honey continuing its reign, appearing on everything from pizzas and fried chicken to sandwiches and pastries
Pickle-based drinks creating conversation, with brands like Farmer J leaning into savoury refreshment
Kimchi finding its way into bakery counters, including Gail’s Kimchi & Cheddar Croissant
Miso moving beyond savoury dishes and appearing in caramels, desserts and bakery products
Tahini showing up in coffees, shakes and sweet treats as we embrace nuttier, less overtly sweet flavours

These combinations create the contrast customers increasingly seek: sweet, salty, spicy and tangy flavours all working together.

3. Seasonal flavours are shifting

While pumpkin spice remains a familiar fixture, it’s no longer defining the colder months in the way it once did.

Instead, many coffee shops and food brands are leaning towards flavours that feel richer and more versatile:

Cinnamon bun flavours inspired by the bakery favourite
Banoffee and banana bread appearing across both drinks and desserts
Maple pecan and maple hazelnut becoming coffee-shop classics
Masala chai bringing warmth and spice beyond the traditional pumpkin spice latte
Toasted sesame introducing nuttier, more complex flavour profiles

These flavours feel comforting without being tied exclusively to autumn, which helps brands keep them on menus for longer.

Ingredients such as apples, blackberries, mushrooms and squash continue to shine when used as the hero in dishes rather than simply appearing as seasonal specials.

4. Comfort food is becoming more considered

The appetite for comforting food is evolving.

Customers still want warming dishes as the weather cools, but increasingly they’re looking for versions that feel satisfying and balanced rather than simply indulgent. We’ve seen this reflected in growing demand for smaller portions, flexible lunch options and dishes that combine indulgence with nutritional value.

Yorkshire pudding wraps instead of a full roast
Beans and pulses replacing heavier carb-led dishes
Premium toasties and warm ciabattas
Smaller desserts with stronger flavour impact
Protein pots and snack plates replacing large lunches

It’s comfort food with a little more intention behind it.

5. Humble ingredients are driving workplace food trends

Protein continues to dominate the conversation, but fibre is gradually entering the spotlight.

From M&S’s take on Bold Bean Co.’s infamous Queen Butter Beans to broader industry conversations around gut health and plant diversity, ingredients such as lentils, butter beans and chickpeas are moving from side dishes to the centre of the plate.

The appeal is obvious. They are affordable, versatile and satisfying, making them ideal for workplace catering environments where value and wellbeing both matter.

Expect to see more dishes like:

Loaded butter beans with hot honey, feta and roasted vegetables
Deep-filled melanzane focaccia
Charred cabbage with miso butter, tahini or chilli crisp
Premium jacket potatoes topped with Thai green curry and toasted coconut
Lentil and mushroom bolognese, pies and ragus that deliver comfort without relying on large amounts of meat

What does this mean for workplace dining?

Looking across this year’s trends, one thing is clear: customers want food that delivers more than just flavour.

We’re seeing a growing expectation that food should work harder. Comfort and nostalgia remain important emotional benefits, but customers are increasingly looking for meals that help them meet their nutritional goals too.

At the same time, adventurous palates continue to drive interest in global influences, unexpected pairings and new dining experiences. The challenge is finding a way to deliver comfort and innovation on one plate.

At BM, this is something our chefs are thinking about every day. From exploring how seasonal ingredients can be used in new and exciting ways to identifying emerging food trends before they become mainstream, the focus is always on creating dishes that feel relevant, exciting and worth coming back for.