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White Hutchinson Leisure & Learning Group, Kansas City, MO, USA

Food, drink, and play: Menu trends LBEs should consider in 2027

Food and beverage offerings have become an important part of attracting people to location-based entertainment venues. This is especially true for adult concepts such as social eatertainment and competitive socializing, where dining and drinking help define the experience and can account for most of the revenue at many venues.

For these businesses, the menu deserves the same attention as the entertainment. When deciding where to spend an evening, guests consider the complete experience: what they will play, what they will eat and drink, and whether everyone in their group will enjoy being there. An appealing food and drink menu can help secure that decision for your business before anyone even books an activity.

Looking toward 2027, emerging forecasts and established consumer preferences point to several promising directions. The opportunity is to translate them into offerings that suit your venue's audience, strengthen its identity, and perform reliably during peak periods.

Familiar comfort foods with adventurous flavors make a practical starting point. Chili crisp is moving further into the mainstream, while Korean buldak, a gochujang-based chili sauce known as “fire chicken,” is gaining attention as an emerging flavor. Both offer ways to refresh dishes guests already know.

For an LBE, that could mean chili-crisp wings, Korean-style chicken sliders, or crispy chicken bites with a spicy glaze. Familiar formats reduce the uncertainty of trying something new, especially when several people are sharing an order. Offering the sauce on the side or providing a milder version makes the dish more accessible to more of the group.

These changes can also be operationally efficient. A carefully chosen sauce can be used across chicken, fries, and a handheld item, enabling multiple menu applications without extensive additional preparation or inventory. Operators should select flavors that complement their bestsellers and give guests a meaningful reason to order them again.

Whole Foods Market's Food Trend Predictions for 2027 found that Japanese comfort food is gaining momentum in the U.S., with much of that interest centered on yōshoku, a style of Western-influenced, Japanized fusion cuisine. Rooted in adapting European and American dishes to Japanese tastes, this culinary tradition transforms familiar dishes into nostalgic, highly craveable meals such as tonkatsu, spaghetti Napolitan, Japanese curry rice, omelet rice (omurice), and Wagyu hamburger steak (hambagu).

Mexico City-style huaraches

Interest in regional Mexican food presents another opportunity. Datassential's 2027 Trends Report identifies Mexico City cuisine as one to watch, opening possibilities beyond the standard assortment of nachos, tacos, and quesadillas. The report highlights huaraches, oblong masa bases topped with beans, meat, salsa, and cheese. These could inspire a shareable platter of smaller portions. A venue with an established taco program might also explore a well-executed al pastor special featuring pineapple, onion, and cilantro.

The appeal lies in specificity and flavor. Clear menu descriptions can introduce regional dishes without requiring guests to recognize every dish name. Choose preparations your kitchen can execute consistently and on time during peak periods while preserving each dish's distinctive qualities.

Beverages present another substantial opportunity, particularly drinks that feel special without being alcoholic. A thoughtful alcohol-free selection can serve adults moderating their consumption, designated drivers, and guests who prefer nonalcoholic beverages. For social venues, these choices help everyone participate in the occasion.

Mocktails can play an important role in that selection. A zero-proof margarita, an alcohol-free mojito, or a virgin Moscow mule offers a familiar cocktail experience without alcohol. These drinks deserve the same attention to balance, ingredients, glassware, and presentation as their alcoholic counterparts. The goal is a satisfying drink that guests choose for its own merits.

A zero-proof margarita, alcohol-free mojito, & a virgin Moscow mule

Other nonalcoholic drinks can further broaden the program. Hibiscus-citrus spritzes, cucumber-lime coolers, dirty sodas, flavored lemonades, and frozen fruit drinks offer a variety of flavors and styles. A cherry-vanilla dirty soda or mango lemonade can suit both family visits and social occasions. Offering less-sweet options helps accommodate a wider range of preferences.

For adult venues, coordinated cocktail and zero-proof programs can share certain fruit preparations, herbs, and syrups while giving each drink its own character. Alcohol-free choices should be easy to find on the menu, with appealing names and descriptions. A focused selection built around shared ingredients can keep preparation manageable without making the offerings feel repetitive.

Comfort and nostalgia remain relevant, especially when familiar dishes receive a thoughtful update. For LBEs, this could mean a distinctive smash burger, an upgraded grilled cheese, or a well-designed shareable dessert. The appeal lies in recognition paired with a reason to choose this venue's version.

Desserts should align with the existing equipment and service model. A warm chocolate-chip cookie skillet, churro bites with chocolate and caramel dipping sauces, or a brownie platter can provide an accessible foundation. Seasonal sauces, toppings, and presentation can refresh those items without requiring a separate pastry operation.

These offerings naturally align with another opportunity: whimsical food experiences, especially for celebrations. Food and drink can help make a birthday, reunion, or team outing feel special. A playful presentation gives guests a moment to share together beyond the activity itself.

That might take the form of a dessert flight on a miniature game board, a birthday cookie with a personalized message, or a colorful, alcohol-free drink flight featuring names tied to the venue's games. A signature sharing platter could arrive on a distinctive stand that reflects the venue's theme. The strongest ideas feel connected to the business and are enjoyable to use.

Whimsy should be built into the service process. A presentation that photographs well but is awkward to eat, difficult to carry, or slow to assemble will quickly lose its appeal. Operators should favor ideas that staff can reproduce during a Saturday evening rush and that guests can enjoy without interrupting their social experience.

Value remains central to making these offerings attractive. Guests are evaluating the total cost of an outing, including activities, food, drinks, and transportation. Clearly described bundles can help them plan and feel confident about their purchase.

A platter for four, a snack-and-drink combo, or a party package with an optional dessert upgrade can simplify choices. Portion flexibility also matters. Some guests want a full meal, while others want something small. A menu that accommodates both can capture spending at more stages of the visit.

Better-for-you choices deserve a place in that mix. Protein customization and growing interest in fiber present opportunities to create satisfying dishes centered on grilled chicken, beans, vegetables, and grains. A flavorful chicken bowl, a substantial wrap, or a vegetarian option can broaden the menu's appeal to diverse groups and repeat visitors.

The priorities should reflect the audience. For family-focused centers, the emphasis should be on value, minimal customization, and nostalgic desserts. Familiar dishes with optional sauces, straightforward family bundles, and treats that appeal to multiple generations can make ordering easier for parents while giving children choices they enjoy.

For adult social eatertainment and competitive socializing venues, greater emphasis should be placed on bolder flavors, shareable food, and both cocktail and zero-proof programs. The menu should support an evening of conversation and activities, with food that is easy to share and drinks that enhance the experience. Distinctive offerings can also give guests a reason to arrive before their booking or to stay after their game.

Operators should test additions against purchase rates, contribution dollars, preparation time, and waste. A successful item should delight guests and perform well during peak demand. When those requirements align, food and beverage become a compelling reason to choose the venue and to return with another group of friends.

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