The Topped and Loaded trend taps into the consumer appetite for indulgent, premium dishes that are affordable, everyday treats. With 45% of consumers drawn to 2026 loaded meal trends for their generous portions and 42% citing value for money , this emerging trend delivers dishes that combine culinary innovation with value—meeting both appetite and budget expectations*.
This trend opens up exciting opportunities for innovation and customer engagement, allowing you to entice customers with dishes that deliver on flavour, tune into trends, satisfy stomachs and don’t break the bank! With financial challenges meaning cutting back on non-essentials like dining out, it’s important to offer consumers good food which is cost-effective, which is exactly what this trend aims for!
Classic formats
The top 3 topped and loaded dishes that consumers are most likely to engage in over the next 1-2 years are loaded fries (55%), loaded jacket potatoes (47%) and loaded nachos (41%)*.
Innovative formats
More innovative topped and loaded formats which are set to gain traction are loaded naan and loaded dumplings, if you’re looking for bolder and adventurous flavours. Or if savoury isn’t for you, why not try loaded pancakes or waffles?
Value for money
The more toppings the better! Since this trend is highly driven by a desire for value for money, consumers are looking for larger portions. As some of the most popular toppings, such as cheese, are kitchen essentials, loaded dishes provide a chance for operators to offer premium ingredients in higher quantities without breaking the budget.
On-the-go
This trend is highly associated with on-the-go offerings. With 82% of consumers consuming takeaway options in 2025, on-the-go food is a huge market, so jumping on trending fast food options is vital to give consumers offerings that they desire**.
Innovation
As well as adding value, this trend is also a prime opportunity to add innovation to your dishes. Easy to personalise to your menu, there are endless opportunities to add bold flavours and customisation to topped and loaded concepts. 32% of UK diners say that unique combinations would encourage them to choose one operation over another***.
Seasonal or limited-edition menu offerings
Introduce themed, seasonal or premium loaded lunch dishes, for example, to help drive traffic and upsell. From Korean BBQ loaded fries to Christmas-themed loaded roasts, there are plenty of ideas to keep your menu updated and on-trend. This could be particularly successful in restaurants.
Interactive elements
The Topped and Loaded trend can be used to promote personalisation and upselling opportunities within your menu. Creating a build-your-own loaded dish is a great way to give consumers greater choice and excitement. By allowing consumers to personalise what they’re eating, this can help give the comfort that they’re getting good value for their spend, especially for the education sector selling to money-conscious students.
Pork belly
With 52% of meat eaters agreeing that consumption of lesser-known or less expensive cuts is an effective way to be more sustainable, pork belly is a great example for a topping on the loaded fries trend****. Pork belly is an ingredient known for succulent flavour, versatility, and low cost.
Cheese
Cheese is a popular and versatile component to add onto your loaded dishes. It’s a firm favourite, with 67% of consumers agreeing that melted cheese is often the best part of a dish*****.
Herbs
Herbs are an increasingly used addition to elevate dishes and deliver a more premium experience for consumers eating out of home. They add both flavour and freshness to a dish, and are a great way to enhance a meal’s appearance while keeping the cost down .
Sauces
With sauces being a topped and loaded staple, trending sauces such as chimichurri, gochujang and katsu are great ways to add bolder and adventurous flavours to your dish.
Pizza and fried chicken have grown in popularity, with pizza chosen by 56% of takeaway consumers and fried chicken by 39%. Burgers are continuing to gain traction, with 44% of consumers choosing them for takeaway, up from 40% from the previous year******.
Using kitchen staples for topped and loaded dishes, such as cheese and sour cream as toppings or jacket potato as a base, is an effective way to save money and prevent food waste.
Yes, we have plenty of inspiration over on our recipes page, with loaded fries and hashbrowns. Take a look! – Click here
Sources:
*CGA by NielsenIQ and Bidfood 2026 Food and Drink Trends consumer survey, sample size 2,000 (UK adults); data collected May 2025.
**Mintel, Eating Out Review – UK – 2025
*** Mintel, Factors that would encourage diners to choose a restaurant, pub or takeaway.
****Mintel, Sustainability in Food – UK – 2025
*****Mintel, Attitudes towards cheese
******Mintel, Foodservice Delivery and Takeaway – UK – 2025