Blogs

What’s on the menu for 2026?

We are back at work, with good intentions around healthy eating after the indulgence of the Christmas period. Research suggests that this mindset will continue throughout the year, driven from board level as businesses look to offer their employees nutritious, balanced and great-tasting food.

At BM, the menus we design are centred on comfort and wellbeing, while staying true to our sustainable and ethical approach. Our menus now need to work harder than ever, appealing to a broad range of tastes, lifestyles and dietary needs.

Balance, not deprivation

Treat days will not be lost in the effort to eat well. There will always be a demand for foods that some might consider indulgent – just in smaller portions. This is exactly where we are seeing the trend go with our customers: little and often. Smaller portions enjoyed throughout the day, satisfying hunger without the need to overindulge.

Value-led menus that work harder

Price-sensitive menus will also be key throughout the year. We have seen several clients hold their tariffs at 2025 levels, absorbing inflationary food costs as a way of supporting their employees while they are in the workplace.

The humble jacket potato is back – did it ever really leave? We are seeing a resurgence of the spud, not as a side dish, but as a hero offering with great fillings. Cost-conscious customers want a meal that delivers value, and today’s toppings go far beyond tuna, beans and cheese. Layered, mix-and-match fillings allow customers to build a meal that suits their taste, appetite and budget.

Catering for every customer

As we design our menus, we are ever mindful of the growing number of allergens and preferences among our customers. We must be smart and make sure we create dishes that allow people to make easy, safe choices, while still enjoying exciting and ambitious food.

Pop-up pioneers on the rise

In 2025, our Pop-Up Pioneer team expanded and sales grew, with demand reaching an all-time high before Christmas. We expect this to continue into 2026. The variety and sense of change that our Pioneers bring into client sites creates exciting moments in the workplace. Customers feel rewarded for their commute when a Pioneer is on site.

New concepts, fresh energy

Alongside this, we will be launching a series of new food concepts designed to add depth, flexibility and excitement to everyday menus.

Low & Slow celebrates slow-cooked, deeply flavoured dishes that deliver both comfort and value.

Souped Up reimagines a workplace classic, pairing freshly made soups with tasty toppings and simple enhancements to increase choice, satisfaction and value for money.

These concepts reflect how we continue to evolve our menus for both our clients and their customers.

A great year for food lovers

2026 will be a great year for foodies, as greater menu customisation allows customers to enjoy a wider variety of flavours and portions to suit their needs.

Bon appétit!

Energising workplaces in a hybrid world: People, service and sustainable change

As hybrid working becomes the norm, organisations are rethinking how their workplaces support productivity, wellbeing and connection. The question many