A generational shift is underway in foodservice—and it’s changing who wins.

In our latest research, we’re seeing:

• ~60% of younger chefs prioritize ease of execution over product uniqueness
• Nearly 2 in 3 say most supplier innovation feels “incremental”
• Partnership now means co-creation, not just selling product

This is redefining how menus are built—and how suppliers get specified.

Foodservice IP’s Gen Chef (2026 Update) breaks down:

• How Gen Z and Millennial chefs really evaluate products
• Where innovation is actually gaining traction
• What it takes to stay relevant—and win—with this group

Built on primary research across chains, independents, and non-commercial.

If you’re selling to chefs, this will challenge your assumptions—and sharpen your approach.