Crispy Veggies 
Wonton Strips 
Dried fruit & nut 
Tortilla Strips 
Cheese Crisps 
Croutons The Crunch Economy 2026
Why Texture Is the New Menu Differentiator.
Texture is having a moment, and it’s not a fad. The Crunch Economy explores how “crispy” and “crunchy” show up on menus, how flavor trends are evolving, and why crunch can increase perceived quality (and what guests will pay for). Backed by menu tracking and consumer insights, this report gives operators clear guidance to turn a simple topping decision into a competitive advantage.
Texture is moving from a “nice-to-have” detail to an intentional strategy. Trend forecasters are calling out the rise of multi-sensory eating, where texture, aroma, and appearance work together to create craveability and memorability. This shift is especially relevant for restaurant menus, because texture is one of the easiest ways to make a dish feel more premium, more playful, and more worth it.
Access the full report
Why Texture Is the New Menu Differentiator.
Texture is having a moment, and it’s not a fad. The Crunch Economy explores how “crispy” and “crunchy” show up on menus, how flavor trends are evolving, and why crunch can increase perceived quality (and what guests will pay for). Backed by menu tracking and consumer insights, this report gives operators clear guidance to turn a simple topping decision into a competitive advantage.
Texture is moving from a “nice-to-have” detail to an intentional strategy. Trend forecasters are calling out the rise of multi-sensory eating, where texture, aroma, and appearance work together to create craveability and memorability. This shift is especially relevant for restaurant menus, because texture is one of the easiest ways to make a dish feel more premium, more playful, and more worth it.