The origins of the format are unknown—some say a a chef dropped a roll in broth, while others say it began to mask stale bread, or that guest with sore gums requested it—it resonates in today’s experiential dining era, where diners enjoy interacting with their food and customizing each bite. The act of simply dunking a sandwich also offers the mandatory visual appeal and action that suits itself so well to tiktoks and instagram reels.

Despite the reason, the original sandwich was simply sliced meat and a roll with the bread dipped in a well seasoned broth. It did not include cheese. There is also reason to believe that the very first French Dip might have actually been made with pork and not beef, this comes down to which restaurant was first. But needless to say, while many alterations have occurred over the years, the addition of cheese and horseradish being the most common, the sandwich has come to clearly denote a roast beef sandwich with jus on the side.

While the sandwich may have felt uninspired and tired not so long ago, today’s versions are generating excitement, drawing incredibly long lines and impossible-to-get reservations. Many of them also boast completely original takes with not-so-familiar flavors.

For your own inspiration, we’ve collected our favorites organized from the most traditional to the least.

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There was a time around 20 some years ago when seemingly every new restaurant was doing small plates. The trend never really died; if anything, it became a cliché. Back as far as 2015 Eater shared a video (from CollegeHumor) “Everything Wrong with Trendy Restaurants”—it starts with small plates, and all too accurately portrays the experience in many restaurants, exaggerated just slightly for comic effect.

Yet small plates remain just as popular today, going by many monikers—most commonly now “bites,” but also “snacks” and “shareables”—the latter not to be confused with large-format main dishes designed for several people. 🤔

As much as some make fun of small plates, multiple forces are making them increasingly attractive to guests and operators alike. The plates may be small, but they offer outsized opportunities to drive both traffic and revenue. Shifting appetites, changing perceptions of value, and consumers’ appetite for discovery give them more reason than ever to endure. Operators just need to remove the friction that gives diners reason to skewer them.

GLP-1s: A Growing Case for Smaller Portions

Thanks to the prevalence of GLP-1 drugs, small plates are more relevant than ever. According to Gallup, an estimated 11% of U.S. adults are currently taking GLP-1 medications for weight loss. That is over 10% of the adult population that is actively eating dramatically less. (And this number is likely to grow with increased access and pill formats.) This sizable group is still going out to eat, but they’re eating and ordering differently.

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Wine at Maayan’s soft opened in SoHo in July and immediately attracted our attention. Maayan’s combines the self-selection of retail with the hospitality and presentation of a wine bar. It’s simple, but it rethinks the traditional restaurant model—from pricing and service, to merchandising. It also creates a place where younger people are excited to go and drink wine.

Read on to discover why it works and how it’s meeting this particular moment.

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If you’ve been paying attention to any restaurant CEO’s latest earnings calls, you’ve heard the term “cultural relevance” about a million times. It’s the industry’s new favorite buzzword and Restaurant Business recently declared that Cultural Relevance Has Become the Restaurant Industry’s New North Star.

As we cruise through the rest of 2026, it’s worth a closer look. Is this just brands chasing the latest viral sensation, or is something deeper happening?

True relevance isn’t about jumping on every fleeting trend. It’s about being rooted in a clear brand identity and guided by a genuine desire to read the room, join the chat, and build a craving that keeps guests coming back for more.

What Is “Cultural Relevance” Anyway?

It sounds cute, but how does it actually look in the real world? It usually boils down to four things:

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The best desserts don’t just satisfy a sweet tooth—they create a moment of engagement. And few desserts manage to capture guests as easily as a build-your-own sundae.

Ice cream, a few sauces, a handful of toppings, and suddenly a relatively simple dessert becomes interactive, customizable, nostalgic, fun, and highly shareable. Guests get to create their own ideal version—more sauce, less crunch, extra cherries, no rules. It’s the kind of thing that when guests see it arrive at the next table they immediately think, I need that.

DIY sundaes are a relatively low-lift idea capable of delivering an outsized impression, and the format can be as simple or elaborate as the concept demands. Some restaurants go all-in with rolling sundae carts, vintage glass jars, and ceremonious tableside assembly. Others keep it streamlined with a platter of toppings guests can pile on themselves. If you don’t have a pastry chef, embracing childhood nostalgia with an array of colorful store-bought candies, cookies, and classic ice cream flavors can be a great option. If you do have pastry talent on-hand, they can create custom ice cream or soft serve flavors reflective of the restaurant concept, along with toppings like house-made sprinkles or unique sauces.

Better yet, the formula is endlessly adaptable. Flavors and toppings can rotate with the seasons, reflect the restaurant’s culinary point of view, or create an easy platform for collaborations and limited-time specials. The sundae itself may be simple, but the possibilities are far reaching.

From polished tableside trolleys to playful DIY platters, here are a few of our favorite sundae experiences from across the country to spark a little inspiration.

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After years of maximalist cocktails and spirit-forward drinks, guests are gravitating toward beverages that feel lighter, brighter, and built for lingering afternoons rather than late nights. Lower-ABV cocktails continue to gain momentum and spritzes have officially hit the mainstream, now morphing into multiple variations. Aperol not included—at least not where you think!

For operators, that’s good news. Many of this summer’s biggest drinks are easy to execute, encourage repeat ordering, and make great seasonal features.

Here are six drinks defining summer right now.

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Or watch the video as Andrew Freeman, Candace MacDonald, and Leith Steel sat down to review the hits and the misses from this year’s report, along with some personal takes and some predictions for the future.

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Keeping up with food trends used to mean dining out. Today, it also means spending an alarming amount of time watching strangers eat in their cars, chop pickles, and enthusiastically explain why this recipe or that product is going to change your life.

At Carbonate, we keep one eye on restaurant menus and the other firmly glued to social media, looking for the ideas that have the potential to evolve from viral curiosity into menu innovation with staying power. Will “Girl Dinner” please go away? Will dot cakes be the next Dubai Chocolate? No, but…

Sandwiched between the Banana Bread Lattes and swirly cinnamon rolls, other viral food and drink trends are emerging and taking over our social media feeds.

Here are some of the top viral trends we’re seeing online so far this year.

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Today, however, that model is under pressure.

According to Silicon Valley Bank’s 2026 Direct-to-Consumer Wine Report, tasting room visitation continues to decline, while wine club membership is shrinking. Report author Rob McMillan argues that the model “was built for a different consumer generation” and cautions wineries against “doubling down on a diminishing opportunity.” Instead, he suggests wineries begin searching for a “second act”—new ways to reach consumers beyond the tasting room.

While off-premise events still represent a relatively small share of sales, they’re becoming an increasingly important customer acquisition strategy. The report found that high-performing wineries are taking their brands into the market through traveling tastings, community events, and intimate experiences designed to build relationships beyond the tasting room.

Rather than asking, “how do we get more people to the winery?” wineries may need to start asking, “how do we bring the winery to more people?”

Borrow Existing Audiences

1. Show your style with fashion or jewelry trunk shows

Partner with a luxury boutique or jewelry store to sponsor or host a trunk show. Have the store promote the event to their top clients, and bring the wine for people to enjoy while they shop.

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Across New York City, a new generation of frozen yogurt shops are attracting lines that stretch down the block, with wait times of over an hour. Brands like Myka, Mimi’s, Madison Fare, Go Greek, and Birdie’s are transforming froyo from a diet dessert into a lifestyle product, pairing tart Greek yogurt with globally inspired toppings, design-forward interiors, and premium positioning more reminiscent of a specialty coffee shop than a suburban strip mall dessert chain.

The current buzz may be centered in New York, but all signs point to frozen yogurt soon becoming a nationwide obsession.

For hospitality brands looking for the next platform for creativity, collaboration, and incremental revenue, frozen yogurt isn’t just a dessert trend—it’s a strategic opportunity.

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Six months into the year, some forecasts have accelerated faster than we anticipated, others have taken unexpected turns, and a few simply haven’t materialized—at least not yet!

Read on for the hits and the misses. And if interested in seeing the full report, we’re offering 50% off our 2026 Hospitality Trends Report. Use the code HALFWAYTHERE.

Purchase the Report

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Check out the live conversation with Andrew Freeman (Founder of af&co. and Co-Founder of Carbonate), Candace MacDonald (Founder & Managing Director, Carbonate), and Leith Steel (Head of Insights, Carbonate) where they sit down for a candid mid-year review of our 2026 Hospitality Trends Report. Join us as they revisit the trends that took off, unpack the ones that missed, and explore the emerging ideas still gaining momentum. Think of it as a live report card on the future of hospitality, food and beverage.

As a bonus, for a limited time we’re offering 50% off our full 2026 Hospitality Trends Report —featuring many more emerging trends and insights than we could cover in a single conversation. Use the code HALFWAYTHERE.

Purchase The Report

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Here’s what Gen Z is increasingly NOT doing: opening a new tab to book something they discovered on social. Sending an email invitation to their next party. Watching their favorite show’s season-defining moment alone on their couch.

This month, we’re breaking down TikTok’s push to make travel content bookable, Gen Z’s favorite way to plan a party taking on event ticketing, and the return and evolution of appointment TV as restaurants, bars, theaters, and brands realize the best way to compete with staying home is giving people a better reason to show up together.

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A few years ago, mango sticky rice had its social media moment. Videos showcasing the classic Thai dessert—made with ripe mango and coconut-infused sweet sticky rice—introduced many people to the dish for the first time, generating widespread curiosity and conversation online.

Now, it’s back in the spotl…

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Every day brings a new contradiction.

Look at this incredible new tool!
Wait — the AI hallucinated again.
Agencies are dead.
Creative has never mattered more!

The truth, of course, lives somewhere in the middle.

There’s no question this is an exciting moment. Creative and marketing teams have access to more tools, more data, and more production capabilities than ever before. Timelines that once stretched for months can now happen in days, or even hours. Ideas move from spark to execution at remarkable speed.

At the same time, the pressure has intensified. Expectations are higher. Content volumes are exploding. “AI slop” is everywhere. And because so much mediocre work can now be generated instantly, the value of truly differentiated creative has actually increased.

It’s reminiscent of the early promises of email. Remember when email was supposed to make work dramatically more efficient and save everyone time? Now think about how many conversations you’ve had this week about overflowing inboxes and communication overload. Entire generations still reminisce about when coming back to the office with five voicemails felt stressful.

Technology rarely removes work entirely. More often, it changes how the work happens — and raises expectations in the process.

That’s especially true for marketers today.

AI-powered tools are now embedded across nearly every platform: Adobe, Canva, Sprout, Shopify, Google Workspace, social scheduling tools, presentation software, research platforms, and countless startups racing to automate creative execution. Tasks that once automatically required an agency partner can now often be handled internally.

And that’s not necessarily a bad thing.

In many ways, this shift empowers internal teams. It allows marketers to move faster, test more ideas, and execute routine creative work without waiting on outside support. But it’s also happening in an environment where expectations continue to rise while budgets often do not. Marketing leaders are still being asked to do more — much more — with less.

So the question becomes less about whether to use AI and more about how to use it strategically.

Where does AI genuinely create efficiency?

Where does outside expertise still matter?

And perhaps most importantly: where does DIY actually create more risk than value?

We spoke with marketing leaders across hospitality, retail, food & beverage, and consumer brands to better understand how they’re navigating this new landscape. Here’s what we learned.

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The Corner Store is one of the toughest reservations in NYC — widely known for its celebrity clientele and near-impossible tables. But for a limited time last spring, anyone could order its signature French Dip through DoorDash. And now, if you’re lucky (or a Dashpass member!) you may be able to book a table on the platform too.

DoorDash, the largest delivery platform in the U.S., is rapidly expanding into restaurant reservations. The move began with its $1.2 billion acquisition of reservation and guest experience platform SevenRooms in June 2025. By October, DoorDash launched reservations in Miami, partnering with sceney hotspot Casadonna, before expanding to New York in November where they signed launch partner The Corner Store and numerous other high-profile establishments.

Las Vegas followed, then Chicago in March 2026. In May, the platform expanded to Los Angeles, San Francisco, and Boston, signaling an aggressive rollout strategy.

The irony is hard to ignore: DoorDash, the company built on bringing food to everyone, is now becoming a gatekeeper to some of the country’s hardest-to-get reservations. But the equally valid counterpoint is that they are extending the ways consumers can experience these restaurants.

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Back in March, the Carbonate team presented our eighteenth annual Hospitality Trends Report at the New York Restaurant Show, and had the chance to sit in on a number of fascinating talks and panels. One discussion about “Elevating the Dining Experience” brought together the likes of Marcus Samuelsson (Marcus Samuelsson Group), Ayesha Nurdjaja (Shuka and Shukette), Eugene Remm (Catch Hospitality Group), and Simon Kim (Gracious Hospitality Management) who spoke about strategies for engaging today’s diners. One comment in particular caught our attention…

It came from Simon Kim, the Founder & CEO of Gracious Hospitality Management, whose concepts include the buzzy Michelin-starred Korean steakhouse COTE, with locations in New York, Miami, Singapore, and Vegas; Coqodaq, a glitzy temple of Champagne and Korean fried chicken (including their infamous caviar-topped nuggets); and the splashly new Bar Chimera, a Midtown Manhattan brasserie with a dedicated martini bar, whiskey bar, and wine bar.

Upon first glance, “value” isn’t a word one would associate with any of his concepts. They’re high-design, the menus are laden with luxury ingredients, and they’re perpetual celebrity hot-spots. Yet during this panel discussion, Kim commented that almost everyone orders COTE’s $82/pp “Butcher’s Feast” or “The Bucket List” at Coqodaq for $52/pp. Both are a prix-fixe meal that include a variety of small dishes, banchan, sides, the main event (a selection of grilled meats at COTE or two types of Korean fried chicken at Coqodaq), plus a paper cup of their house soft serve served with a nostalgic wooden paddle spoon.

The Psychology of the Prix-Fixe

What makes these prix-fixe formats so smart is that they solve a tension many restaurants are currently facing: how do you offer value in a market obsessed with affordability without eroding the sense of aspiration that made people want to dine with you in the first place?

This is a key question we’ve been exploring for the past year. We first noted the rising importance of value perception last November in our 2026 Hospitality Trends Report, and recently dove into the topic of designing value in our article “The New Value Equation.” The most successful restaurants are using curation over discounting; The Butcher’s Feast and The Bucket List are perfect examples of this.

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