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May 2026

Hospitality trade to get first taste of Sanpellegrino CIAO! ahead of national rollout

Pallavi Mathur02 mins

Sanpellegrino is bringing a pinch of Sicilian salt to Australian shelves with its newest range of flavoured sparkling waters. Sanpellegrino CIAO! is inspired by Sicily’s long-standing tradition of blending sparkling water with fruit juice and a touch of salt to bring out natural flavour. The launch comes as a FOODiQ Global report finds still and sparkling water now outsells sugary soft drinks in Australia, with a 36% market share versus 23%, a dramatic shift from just 4.8% in 1997. The range introduces three new flavours: Lime, Blood Orange and Peach, each made with fruit juice and a pinch of Sicilian salt, with no added sugar and a very low calorie count. Damian Giorgini, Sanpellegrino Italian Sparkling Drinks Brand Manager, said, “Sanpellegrino CIAO! is a natural extension of our Italian heritage, reimagined for today’s Australian consumer. “With increasing demand for more mindful yet elevated refreshments across retail shelves and hospitality menus, CIAO! offers a distinctive proposition – light, flavourful and inherently premium, with strong relevance for both everyday refreshment and on-premise dining occasions.” Australians will get their first taste at the Pizza Pasta & Italian Food Show at ICC Sydney, Darling Harbour from May 25 to 27, where the full range will be available to sample alongside food pairing opportunities and exclusive trade show offers. Independent supermarkets are also beginning to stock the product. A wider national rollout is expected to follow, with the range hitting Woolworths from August 31, 2026. Source: Havas Red Find more food retail updates on Crumb Wire.

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AI is taking on the admin load in Australian restaurants and bars

Pallavi Mathur07 mins

Australian restaurants and bars are slowly allowing AI to handle their paperwork, marking a clear shift in how the hospitality industry operates behind the scenes. The technology being adopted isn’t the kind you chat with. Rather than conversational AI like ChatGPT or Claude, venues are turning to agentic AI tools like Dext‘s AI Assist, which uses computer vision to read receipts and invoices, including handwritten ones, and automatically extract and categorise every line item into the correct place in a venue’s bookkeeping records. Venues leveraging AI Steven Blaine from Decimal, a hospitality finance and technology partner based in Western Australia, said the problem the technology is solving is bigger than it looks from the outside. “Running a hospitality business is a real grind at times. However, technology is changing this, and many venues are capitalising on new ways of working by leveraging AI,” he said. “If you run a large kitchen, you’re getting fruit and vegetables every day, seafood, meat and all sorts of deliveries. You might have 50 supplier invoices on a weekly basis just for one department. On top of this, hospitality businesses also require far more granular financial data than many other industries because operators need precise visibility into spending across multiple categories. Applying an AI agent to this challenge means more precision, fewer mistakes and saving a lot of time.” Real world applications The real-world applications are surprisingly specific. One of Decimal’s clients was buying produce for both its bar and kitchen from the same supplier, but with invoices addressed slightly differently depending on the account. Before AI, separating those costs manually was unavoidable. Now it happens automatically. Blaine said, “AI-powered automation can separate these costs easily and precisely, saving the venue huge amounts of time, and allowing them to calculate profit from food sales more easily.” “One of our hospo clients buys fruit and vegetables for both their bar and kitchen from the same supplier. But the invoices are addressed slightly differently depending on the account,” he added. “Before AI, we couldn’t automatically code those invoices correctly, separating the two different budgets for the venue’s bar and kitchen. AI now can seamlessly code everything to the right expense account, without any manual input from us or the venue.” Another Decimal client needed fuel levy charges separated from food costs during a period of rising diesel prices. “We used the auto-categorisation, line-item extraction and agentic AI rule on Dext to automate the process. The combination of automation, AI-powered data extraction and intelligent categorisation dramatically improves both efficiency and accuracy for hospitality operators,” Blaine explained. Regulation, compliance and front-of-house use AI is also being used for regulatory compliance in the hospitality space. During an ATO audit, cancelled ABNs from suppliers can become a serious liability for venues. According to Blaine, if the ATO audits a venue and finds cancelled ABNs from suppliers, that becomes a serious issue. It’s up to the venue to check that all their suppliers have a valid ABN, and that can be a real pain. AI comes to the rescue in those instances. The technology is also moving into front-of-house. AI-powered reservation agents can answer incoming calls, collect customer details and book tables without any staff involvement, a meaningful development for venues dealing with ongoing staffing shortages. “One really interesting area is AI-powered reservation agents,” Blain shared. “When you ring a venue, instead of a staff member stopping what they’re doing to answer the phone, the AI handles the booking, collects the customer information and reserves the table automatically.” Cloud-based point-of-sale platforms are also embedding AI-driven analytics that let operators ask plain-language questions about their business and get answers instantly rather than manually pulling reports. “You can ask questions like: ‘How many people come back after using the burger-and-pint promotion to buy anything else?’ Previously, you’d have to manually run reports and analyse the data yourself. Now AI can surface those insights almost instantly.” For an industry that runs on razor-thin margins, the question is no longer whether AI has a place in hospitality. It’s how quickly venues can get on board. Source: Brightus Find more food culture updates on Crumb Wire.

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No passport required: Macca’s brings global menu icons to Aussie shores

Pallavi Mathur04 mins

Macca’s is launching a limited-time range of international menu items in Australia for the first time, with five dishes from Japan, Canada, the US and the UK landing nationwide from Wednesday, May 27. The Menu Heist range is McDonald’s answer to years of Australians asking why they can’t have what everyone else is getting, sans passport stamp. While Australians have long coveted items like Korea’s cult Bulgogi Burger, India’s vegetarian McAloo Tikki and Canada’s McLobster, the Menu Heist marks the first time McDonald’s has formally brought a curated selection of international items to Australian shores in one go. McDonald’s Australia does regularly introduce new and limited flavours locally, but these tend to be original creations rather than direct imports of the globalised menu hits that have built cult followings overseas. Amanda Nakad, Marketing Director of Menu and Brand for McDonald’s Australia, said, “For the first time, Menu Heist brings together some of the most loved menu items from around the world, giving Aussies the chance to try them right here at home. Each Menu Heist item has been carefully selected from menus across Japan, Canada, the UK and the US – known for their bold, distinctive flavours that have built cult followings globally. “It’s a limited time range that celebrates big flavour, quality ingredients, and the creativity fans love from Macca’s around the world. These are flavours Aussies have been craving online for years, and now it’s finally our turn.” The range The McDonald’s limited edition Menu Heist range includes: The Teriyaki Chicken Burger (Japan): A 100% Aussie chicken breast fillet in sweet and tangy teriyaki sauce, with shredded lettuce and mayonnaise in a soft bun. The Garlic & Black Pepper McNuggets (Japan): Classic McNuggets seasoned with a bold blend of garlic and black pepper. The Benny-Style Bacon ‘N Egg Bagel (Canada): Rasher bacon, egg, cheese and hollandaise sauce in a warm toasted bagel, available on the extended breakfast menu until 11:30 am. The Philly Cheese Stack (UK): Two beef patties with grilled and crispy onions, three cheese slices, cheese sauce and pickles in a toasted bun. Special Edition GOLD Sauce (US): A creamy blend of sweet, smoky, mustard and tomato, made for dipping fries, McNuggets and McWings. The Menu Heist range is available at McDonald’s nationwide from May 27 via drive-thru, front counter, McDelivery and the MyMacca’s app, for a limited time only. Source: Omnicom Find more food and drink news on Crumb Wire.

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Brisbane’s Amora Hotel is now growing its own produce onsite

Pallavi Mathur05 mins

Brisbane’s Amora Hotel has become the city’s first hotel to install a commercial urban Macrofarm, in partnership with urban agriculture company Greenspace. The expansion follows successful Macrofarm networks in Sydney and Melbourne, marking Greenspace’s third city rollout. The company’s first Sydney CBD Macrofarm launched in 2021 and includes a dedicated edible flower farm, followed by a second Macrofarm in Melbourne’s Southbank A two-part model The model works in two parts. A centralised Macrofarm transforms underutilised space in the hotel into a hydroponic growing facility, producing micro greens, herbs, lettuces and Australian natives year-round indoors. That produce is then distributed to smaller hydroponic cabinets called Microfarms, located in the dining room, where chefs can harvest ingredients on demand in front of diners, often moments before they hit the plate. Peter Fox, Founder and CEO of Greenspace, said, “We’re moving beyond sustainability as a concept and into something you can see, touch and taste. We’re shifting from a framework where buildings simply consume resources to one where they actively produce them as well. “It’s a model that makes both commercial and environmental sense for some of our customers, like Amora, Sofitel, the Greenbank SC and W hotel. By embedding networked food production into a community, we’re reducing supply chain reliance and food miles, while improving nutrition, consistency and quality for that urban environment.” The system uses up to 95% less water than traditional farming methods, produces at least four times more per square metre and operates without chemical sprays or pesticides. Because produce is harvested on demand rather than in bulk, spoilage and packaging waste are significantly reduced, and indoor growing enables consistent supply regardless of weather conditions. The impact The broader significance of the model lies in what it represents for commercial buildings. Traditionally, greenery in commercial environments has been decorative with limited functional return. Greenspace’s model replaces this with productive, edible systems, shifting buildings from simply consuming resources to actively producing them, with food production emerging as a new layer of infrastructure across hospitality and workplace environments. John Bristowe, General Manager at Amora Hotel Brisbane, said, “Sustainability is an important part of our hotel’s ongoing journey, and working alongside Greenspace allows us to further embrace ideas that are practical, purposeful and aligned with the future of hospitality. “This collaboration is a wonderful example of how businesses can work together to create something meaningful for guests, visitors and the wider Brisbane community.” Greenspace’s Microfarm network now spans some of Australia’s most recognised hotel properties including Hyatt Regency Sydney, Sheraton Grand Sydney Hyde Park, Park Hyatt Melbourne, Langham Melbourne and Swissotel Sydney, as well as Sofitel, Greenbank SC and the W Hotel. Source: M Grove PR Find more food and drink news on Crumb Wire.

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How Korean food brand bibigo is using golf to win Western consumers

Pallavi Mathur03 mins

CJ Foods is using this week’s THE CJ CUP Byron Nelson PGA Tour event in Texas to push its Korean food brand bibigo to Western consumers. The brand, owned by CJ Foods, Korea’s largest food company, is running a large-scale presence at TPC Craig Ranch in McKinney from May 20 to 24, trading traditional advertising for in-person experiences that let consumers taste first and buy later. Two dedicated concession stands at Holes 7 and 17 serve exclusively bibigo-based menus to tens of thousands of tournament attendees, while an interactive brand hub called the bibigo Zone offers product sampling, social media engagement and giveaway mechanics designed to generate reach well beyond the tournament gates. The event also features a line-up of culinary talent developing exclusive menus using bibigo products. Chef Junghyun Park of two-Michelin-starred Atomix in New York, Iron Chef winner Chef Beau MacMillan and Chef Yong-wook Yoo, known from the internationally streamed Culinary Class Wars, each appear across the tournament week. The most significant element of the event is the soft launch of jari, a new premium traditional Korean liquor brand from CJ Foods, making its public debut at the tournament ahead of a formal US market entry in the second half of 2026. The jari cocktail menu features drinks crafted from traditional Korean liquors, including Moonbaesool and Gamuchi Soju, available at a dedicated booth and both bibigo concession stands, paired directly with the food menu. Jin Kim, Global CMO of CJ Foods, said, “By combining interactive fan experiences, world-class chef collaborations, and the exciting debut of our new traditional liquor brand, we aim to offer an unparalleled culinary journey that truly unlocks the essence of K-Food.” Now in its third year of sponsoring the Byron Nelson, CJ Foods has built bibigo into a brand sold across approximately 80 countries. The same sports-led approach is being applied in Australia, where CJ Foods Oceania uses major events to drive trial and build familiarity with the bibigo range, which is available at Coles, Woolworths and IGA. Find more food culture updates on Crumb Wire.

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Bippi chilli and LaManna join forces to celebrate Nonno and Nonna

Pallavi Mathur04 mins

Italian chilli brand Bippi and LaManna supermarket have come together to create Casa Della Nonna – a pop-up museum dedicated to Nonno and Nonna’s house. Scheduled to kick off at LaManna’s Essendon Fields store from Saturday, May 23, Casa Della Nonna is born from a pretty personal place. Bippi founder Ben Circosta, an Italian grandson himself, started the chilli brand after his own Nonna’s handmade recipes inspired him to bring them to a wider audience. The pop-up is his love letter to Italian grandparents everywhere, recreating the sights, sounds and smells of their homes in museum format, from plastic-covered couches and religious paraphernalia to infinite doilies and the smell of home-cooked pasta. Informative plaques and interactive touchpoints tell the story and cultural significance behind each item. Circosta said, “We wanted to create an immersive experience that feels like stepping into a traditional Italian family home, with every detail reflecting daily rituals, routines and cosy familiarity. For visitors with Italian heritage, every element will bring fond memories and nostalgia. Those without Italian backgrounds will get a real sense of what it’s like to visit Nonno and Nonna’s house. It’s a playful tribute to everything we love about them.” To mark the launch, the first 100 visitors on May 23 will receive a free serving of homemade pasta, with a Spin the Wheel and a Taralli guessing game offering the chance to win Bippi products. Hawthorn Football Club player Massimo D’Ambrosio will also be there from 10 am to 1 pm with his Nonno, who will challenge customers to a game of Briscola. Beat him and you take home a free Bippi product. The pop-up runs during LaManna’s regular opening hours for six weeks, with product tastings and kids’ activities available throughout. On Saturday, June 13, customers who bring a grandparent to LaManna will receive a free coffee. Circosta said, “We invite all Melburnians to stop by and visit – whether you love Italian food, have an interest in Italian culture, or just want to experience something new, there’s something for the whole family.” Casa Della Nonna is at LaManna Supermarket, 10 English Street, Essendon Fields, VIC 3041. Source: LittleBIG Marketing Find more food retail updates on Crumb Wire.

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Hungry Jack’s names Uber Eats as its exclusive delivery partner

Pallavi Mathur03 mins

Hungry Jack’s has named Uber Eats as its exclusive delivery partner in Australia, locking in a multi-year deal. As part of the new agreement, Uber will also power Hungry Jack’s own delivery channel, going beyond the Uber Eats app to support the brand’s broader delivery operation. The partnership builds on an existing relationship between the two, with Uber Eats already established as a key driver of Hungry Jack’s delivery growth in recent years. The deal is the latest in a string of exclusive partnerships Uber Eats has secured with major Australian food brands. Schnitz signed a multi-year exclusive deal with Uber Eats earlier this month and GYG announced its own exclusive partnership with the platform in January. The moves signal a broader push by Uber Eats to consolidate its position as the dominant delivery partner for Australia’s biggest quick service restaurant brands. Chris Green, CEO of Hungry Jack’s, said, “Delivery has become an increasingly important part of how our customers engage with Hungry Jack’s. Expanding our partnership with Uber Eats allows us to reach customers with the convenience, value and quality they expect from our strong Australian brand. This agreement supports our long-term focus on making Hungry Jack’s more accessible to customers wherever and whenever they choose to order.” Hungry Jack’s is currently one of Australia’s largest restaurant brands on Uber Eats, with its more than 450 restaurants reaching millions of Australians through the platform. Uber Eats covers more than 90% of the Australian population across over 120 cities and towns nationwide. Ed Kitchen, Managing Director of Uber Eats Australia and New Zealand, said, “Hungry Jack’s is an iconic Australian brand, and this partnership is all about making it even easier for customers across the country to get their favourites delivered fast and reliably. “We’ve built a strong partnership over a number of years, and we’re excited to keep supporting Hungry Jack’s as they continue to grow their delivery business and reach even more customers through Uber Eats.” Find more food and drink news on Crumb Wire.

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Sokyo Brisbane and Stockyard team up on a luxe Kiwami Wagyu menu

Pallavi Mathur07 mins

Sokyo Brisbane has launched a limited-run Wagyu menu in partnership with Australian producer Stockyard, spotlighting the brand’s Kiwami Wagyu MBS9 through a Japanese-inspired lens. Created by Chef Alex Yu, Chef Tuan Colombo Huynh and the Sokyo team, the specials menu heroes Stockyard’s Kiwami Wagyu across four dishes, each designed around a different cut and cooking technique. The menu Kiwami Wagyu Sushi: Finely sliced raw beef, lightly seared, with wasabi yuzu kosho, teriyaki and garlic chips. Kiwami Wagyu Short Rib Tacos: Short rib slow-cooked for 24 hours at low temperature, served with truffle shiitake aioli and pickled red cabbage. Kiwami Wagyu Tri-tip Donburi: Tri-tip charred over the grill, glazed with tare and served over seaweed rice with Sokyo house condiments and nori. Stockyard Kiwami Wagyu Scotch Steak: Served with garlic ponzu, umami butter and shiso chimichurri. Quality and provenance Chef Tuan said the decision to spotlight Kiwami Wagyu came down to both quality and provenance. “We chose to spotlight Kiwami Wagyu because it represents excellence in quality and provenance. As a 100% Australian fullblood Wagyu, it reflects the depth and capability of local producers, which is something we are passionate about celebrating and elevating on the plate. “The richness of the meat, combined with its balanced fat content, delivers a luxurious yet clean eating experience. Its mellow texture allows us to highlight both precision and restraint in our cooking techniques, letting the natural character of the beef speak for itself while creating a refined and memorable dish.” Rather than leaning on premium steak cuts alone, the team approached the menu by exploring secondary cuts and applying techniques that draw out each one’s individual character. Sharing the team’s approach to the menu, Chef Tuan said, “We’ve approached the menu by highlighting different cuts of Kiwami Wagyu and applying techniques that best express their individual qualities. Rather than focusing only on premium steak cuts, we’ve explored secondary cuts and treated them with precision to elevate their character. “For the taco, we’ve selected short rib due to its natural richness and connective tissue, which breaks down beautifully over time. It is cooked for 24 hours at a low temperature to achieve exceptional tenderness while retaining depth of flavour. For the wagyu sushi, Chef Tuan explains that the goal is to allow the quality of the thinly sliced Kiwami Wagyu to speak for itself. “The slices are lightly seared to enhance aroma and mouthfeel while preserving the delicacy and natural marbling of the meat.” “In the donburi, we’ve chosen tri-tip to showcase a more robust, beef-forward flavour. The cut is charred over the grill to develop smokiness and texture, then glazed with tare – a traditional Japanese-style sauce – to add layers of umami. “It is served over seaweed rice with a selection of condiments to complement and balance the dish. Across the menu, the focus is on combining Japanese technique with thoughtful cut selection, ensuring each preparation enhances the inherent qualities of the wagyu rather than overpowering it.” At its core, the menu reflects Sokyo’s approach to Japanese cuisine as something living and evolving rather than fixed by tradition. A reinterpretation of traditional technique “The inspiration behind the Kiwami Wagyu dish comes from a desire to honour traditional Japanese techniques while reinterpreting them through Sokyo’s modern and playful lens,” said Chef Tuan. The team draws from foundational elements like sushi and donburi, using them as a starting point to showcase the purity and quality of the wagyu, without being confined by tradition. “At Sokyo, we see Japanese cuisine as a living, evolving culture. We follow Japanese food culture without staying stuck in tradition – we’re always exploring, so there are no rules. That mindset allows us to push boundaries, experiment with flavours and formats, and create dishes that feel both respectful and unexpected. “A perfect example of this is the wagyu taco – a one-bite expression that blends premium Kiwami wagyu with a sense of fun and creativity. It captures what we aim to do at Sokyo: take something deeply rooted in Japanese technique and transform it into something contemporary, engaging, and a little outside the comfort zone.” The Kiwami Wagyu menu is available for a limited time at Sokyo Brisbane. Source: Pressed Find more dining out updates on Crumb Wire.

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Krispy Kreme is giving away 100,000 free doughnuts for National Doughnut Day

Pallavi Mathur03 mins

To celebrate National Doughnut Day, Krispy Kreme is giving away 100,000 free Original Glazed doughnuts. The giveaway is taking place on Friday, June 5, at all participating Krispy Kreme shops in NSW, VIC, QLD, WA and SA, while stocks last. Krispy Kreme has run similar giveaways in previous years, with the 100,000-doughnut giveaway becoming one of its largest annual activations. National Doughnut Day is an annual event that originated in 1938, and Krispy Kreme is not alone in marking the occasion. Other doughnut brands use the day to run their own deals globally, from free doughnuts for loyalty members and half-price boxes to limited-time menu items, making it one of the more broadly celebrated food days on the calendar. Aimee Cutajar, Chief Marketing Officer at Krispy Kreme ANZ, said, “The wait is over! Our favourite day of the year is back and our incredible teams are prepped and ready to spread a whole lot of joy! “National Doughnut Day is our way of saying thank you to the fans who show up for us year after year, and what better way to do that than sharing a free, melt-in-your-mouth treat. “There is truly nothing like the magic of biting into an iconic Original Glazed doughnut fresh off the line. Whether you’re making an early morning coffee run or swinging by for a late-night treat, grab your friends and come visit us – we can’t wait to celebrate with you!” Krispy Kreme recommends visiting during quieter times between 6 am and 8 am to avoid lines. Specific store trading hours may vary and can be found online. Source: Sling & Stone Find more food retail updates on Crumb Wire.

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Flower pot cakes and jamon stations: Pinterest decodes cultural shift in wedding menus

Pallavi Mathur08 mins

Wedding menus are getting a personality makeover, and Pinterest‘s 2026 Wedding Trends Report has the data to prove it. It would seem the days of rotating pigs in a blanket, gourmet tartlets and the age-old question of “chicken or fish?” are behind us. According to Pinterest’s Wedding Trends Report 2026, which draws on more than 7 billion wedding-related searches and 16.7 billion saved wedding ideas globally in the past year, food has become one of the most considered elements of a modern wedding, sitting alongside décor, fashion and venue as a primary expression of the couple’s identity. Jace Molan, Pinterest’s Head of Content Partnerships, said the numbers reflect a deeper cultural change in how couples approach their wedding day food. “Pinterest 2026 Wedding Report found that couples are no longer treating food as a background detail. Looking at what Pinners are gravitating towards in the last 12 months, menus are now designed the same way venues, outfits, or music have been traditionally considered by couples: food has become a storytelling tool that creates feeling and memory.” The quirky cake era Nowhere is that shift more visible than in the wedding cake. The formal tiered centrepiece is being replaced by something far more interesting: cakes that look like flower pots, tiramisu towers, tarot cards and doughnut stacks. Searches for flower pot cake ideas are up 715%, and wedding cake tiramisu is up 635%, with kitsch cake searches up 545% and lyrics cakes up 355%. “Rather than serving as a formal finale, desserts now feel expressive, custom-made to the couple’s story, offering more delight and personality for the unique wedding experience,” Molan said. “When it comes to food, Australian couples are closely aligned with global trends, especially around quirky, personality-led cakes. “Like pinners around the world, Australians are stepping away from traditional wedding cakes and instead treating dessert as a moment of self expression. Cakes are being designed to spark conversation and reflect personal humour or nostalgia, which is driving interest in more unconventional options like doughnut tower or tarot cakes.” “Ultimately, interactive and unconventional cakes underscore how wedding food in 2026 is about more than taste or presentation. It’s about participation and feeling. Couples want their guests to experience the moment, to remember how it made them feel and quirky cakes is a perfect trend from the report bringing that philosophy to life.” The interactive wedding table The bigger shift in 2026 is toward more performative menus that ask guests to participate. Lavish carving stations, DIY dessert bars, drink towers and interactive food displays are replacing the structured three-course sit-down, driven by couples who want their reception to feel less like a formal dinner and more like a shared experience. Molan said, “One of the biggest shifts we’re seeing is toward interactive, experience-led dining. Elements such as shared tables, roaming starters, live cooking moments, or DIY food stations are rising in popularity because they’re formats that invite participation for the guests. “It’s less about a structured, traditional three-course menu and more about flow, movement and discovery throughout the celebration.” To bring this to life, Pinterest hosted its first-ever live and legal wedding at its Sydney headquarters earlier this year, using a real couple’s Pinterest board to shape every element of the day, including the food. “We created our very first live and legal wedding at Pinterest Sydney HQ to bring this to life. Using a real couple’s board, we brought their vision to life – including interactive food trends like a bespoke tiramisu tower, jamon carving station and oyster and champagne station – alongside the key trends from our 2026 report,” Molan said. “It demonstrated how Pinterest helps couples move seamlessly from digital inspiration to tangible, real-world moments.” Food as feeling The sensory element extends to how tables are styled. The report identifies a Sensory Styling trend where produce-based centrepieces, flower bars, herb arrangements, citrus garlands and perfume stations are turning the table into something guests can smell and touch as much as see. Searches for flower bar set ups are up 870% and vegetable centrepieces up 380%, suggesting the boundary between décor and dining is becoming increasingly blurred. Molan said, “Trends like quirky cakes and analogue keepsakes go beyond aesthetics by actively involving both the couple and their guests. These moments give people something to touch, taste and talk about, turning what used to be formal rituals into shared experiences and memories. “Couples want their wedding to feel unmistakably theirs, and food is becoming a powerful vehicle for that – whether through unexpected flavours, playful presentation or interactive moments that disrupt the traditional flow of the day in favour of something more joyful and ‘them.’” Going by the Pinterest 2026 Wedding Trends Report, wedding food is lifting more weight than ever before. Not only does it need to make an impression through taste, but it also needs to put on a show. Modern couples seem to be up for the challenge, though – raising the bar one flower pot cake at a time. Find more food and drink features on Crumb Wire.

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