Have a fresh new spring menu to entice guests? Technomic research found that over half of consumers say they are more likely to order items described as “seasonal,” which could make your new menu a powerful revenue driver when promoted well.
Doing this effectively requires more than new dishes — it demands urgency, value, and targeted communication. You can create urgency through limited-time positioning. LTOs are increasingly central to foodservice strategy, with launches up 19 percent year over year, according to Technomic. Launch with a clear LTO window and strong visuals.
From there, value messaging continues to be important to consumers when it comes to discretionary spending. While your value messaging could include bundled deals or promotions, your brand may want to emphasize factors like premium ingredients, local suppliers, or the abundance or skilled preparation of a dish to make your offering feel worthwhile.
Finally, go digital-first. The National Restaurant Industry found that 90 percent of consumers say they would use app-based limited-time offers. Loyalty program members tend to spend 20–30 percent more per visit, so using SMS, apps, and email to deliver targeted messages is critical. Social media can help you keep the communication going more broadly from there, with posts that highlight the freshness and seasonality of your menu.

Rethinking waste is quickly becoming a revenue strategy for U.S. foodservice operators. In 2024, the sector generated 12.5 million tons of surplus food worth $157 billion. What’s new is how operators are moving beyond basic reuse of that food into structured upcycling programs.
Some operators are partnering with upcycled ingredient suppliers to turn spent grain into pizza dough or snack products, and converting imperfect produce into sauces, purees, or grab-and-go items. Some healthcare and senior living systems are piloting closed-loop production, where kitchen trim is processed centrally into stocks, sauces, or nutrient-dense add-ons for multiple sites. Others are leveraging dehydration and fermentation to extend shelf life and create entirely new SKUs.
Some examples might spark inspiration: At Daisies in Chicago, they use leftover portobello mushroom stems from their mushroom ragu and ferment them into a liquid used in their mushroom margarita. The fermented stems are then dehydrated and turned into a powder for the rim of the glass. Portland, Ore.-based Salt & Straw uses spent grains from brewing to create chocolate barley milk and leftover yogurt to make lemon curd ice cream. For operators, finding creative ways to use these byproducts can help support both innovation and margin improvement.

Snacks and small plates have moved from the margins of menus to the center of how Americans eat — and that shift creates opportunities in foodservice operations across retail, workplace, healthcare, education and senior living settings. According to the U.S. Department of Agriculture, 95 percent of U.S. adults consume at least one snack per day, and most consume two or more, making snacks a meaningful source of daily calories and nutrients. This data reflects changing preferences across age groups: younger consumers favor flexible eating patterns, while older adults often prefer smaller portions spread throughout the day.
The National Restaurant Association reports that customers increasingly value menu formats that support grazing, sharing, and customization — driving demand for protein-forward bites, better-for-you snacks, and globally inspired small plates. In senior living and healthcare, snacks can help address reduced appetite and nutrition needs. In workplace dining, colleges, and retail foodservice, they can boost traffic and engagement outside traditional meal periods.
In your operation, is there room to invest in thoughtful snack and small-plate programs? Consider nutrient-dense, easy-to-ingest options like cottage cheese bowls with fruit, fortified smoothies, Greek yogurt parfaits, overnight oats, chia pudding, hummus and pita bread or vegetables, soft meatballs, or mashed sweet potato with sweet or savory toppings. Offering some lighter bites can help you improve satisfaction across demographics and generate incremental revenue — often with lower labor and food costs than full meals would require.

Today’s senior living residents are more diverse — culturally, ethnically, and generationally — than ever before, and foodservice programs are under growing pressure to reflect that reality. According to the U.S. Census Bureau, adults over 65 are the fastest-growing age group in the U.S., and that population includes increasing numbers of older adults from Hispanic, Asian, and multiracial backgrounds. Dining programs that embrace these cultures can create both emotional and nutritional opportunities for residents. The Academy of Nutrition and Dietetics emphasizes that culturally familiar foods can improve intake and satisfaction, particularly for residents with cognitive decline.
Generational influence matters just as much as cultural background. Many older Baby Boomers came of age during the rise of global cuisine and casual dining, and they often expect bolder flavors, menu choice, and customization. Research from the National Restaurant Association has found that global flavors from Latin American, Mediterranean, and Asian cuisines continue to gain traction across all age groups, including seniors.
Senior living operators are responding by rotating culturally inspired menus, offering customizable spice levels, and engaging residents through food-focused events tied to heritage or travel themes. Global flavors can support a range of resident needs: Spanish tapas can encourage residents to sample new foods (and help operators manage waste while accommodating reduced appetites). Indian curries can support the need for soft textures. Consider a seven-countries-in-seven-days menu rotation, or occasional theme nights that incorporate the music, decorations and attire of a culture to encourage sensory connections to the menu.

Making healthy grab-and-go foods obvious choices
In grab-and-go dining, speed often trumps intention — and when healthier options aren’t immediately obvious, consumers are more likely to default to less nutritious choices. That’s why operators are increasingly focusing not just on what they offer, but how clearly health-forward options are presented.
Making healthy choices more obvious can deliver important health benefits to consumers. A study conducted at Massachusetts General Hospital, for example, used a traffic-light labeling system (green, yellow and red) to help visitors make quicker, more-informed decisions about what they selected. Over multiple years, the program led to sustained increases in purchases of healthier items and declines in less healthy ones — demonstrating that simple visual cues work well when people are busy. Similar color-coding and icon-based systems have been tested on U.S. college campuses, where research shows they are more likely to influence choices than calorie counts alone.
There are other ways grab-and-go operators can approach smart labeling. Some are applying these insights through themed cooler sections (labelling foods as “high-protein,” “lower sodium,” or “plant-forward”), icon systems that flag key attributes, and front-of-case placement for better-for-you items. The lesson is clear: When healthy options are easy to spot and understand, more people are apt to choose them — without needing extra education or effort.

The plant-forward movement has been transforming from a lifestyle trend to a foundational principle in menu development. While early plant-based enthusiasm often centered on meat analogs, current diners expect whole-food dishes built around vegetables, legumes, grains, nuts and seeds — prepared with the same creativity once reserved for premium proteins. The demand is calling for operators to offer flavor-forward entrées where plants can hold their own as the stars of the plate.
Mainstream brands are already demonstrating what this evolution looks like. Sweetgreen continues to expand bowls built on whole grains, hearty vegetables and pulses, while Panera emphasizes plant-centric soups, salads and warm bowls as core menu items rather than vegetarian afterthoughts. Institutional settings are taking plant-based menus to the next level too, developing meals that lead with plants and using animal-based proteins as accents (or not at all).
To elevate plants on your menu, try highlighting texture, seasoning and global influences — think charred broccoli with lemon-tahini drizzle, Moroccan-spiced chickpea stew, flavorful sauces like Zhoug spooned over grilled zucchini or eggplant, or grain bowls packed with vibrant, contrasting produce. As plant-forward expectations rise, it’s important for plants to feel like abundant, filling, craveable options.

As the calendar flips to November and December, foodservice teams face a dual challenge: deliver the familiar flavors of the holiday season while meeting the dietary needs of guests. If you’re serving older adults who are managing health concerns ranging from diabetes to dysphasia, being able to adapt to specific needs is more than a nice-to-have option — it’s essential for the safety and wellbeing of the people you serve.
When planning your holiday meals this season, consider options that allow plenty of room for variation but will preserve the nostalgic flavors guests crave. Roast turkey, for example, can be made with a rub of garlic, rosemary and citrus for a low-salt option, while a non-sweetened gravy can support diabetics. A minced version with gravy may suit those who have difficulty chewing and swallowing.
Seasonal produce provides a number of options here too. Butternut squash soup is naturally sweet enough to avoid needing added sugar to suit diabetics, while adding coconut or oat milk can make the recipe vegan. Make a lower-salt version with vegetable stock, thyme, curry or nutmeg. Mashed potato can be combined with mashed cauliflower for a lower-carb option. A spiced apple compote can stand in for apple pie and is easy to scale, while a holiday bread pudding is naturally soft and easy to make sweeter with warming spices and seasonal fruit instead of sugar.

Enticing guests with a smaller plate
Americans are increasingly gravitating toward smaller-serving options – driven by both budget concerns and health awareness – and foodservice operators are responding in strategic ways. According to shareable small-plate offerings. These smaller dishes let guests try more flavors while reducing waste and providing price flexibility. 
On the chain side, Marketwatch reports that Olive Garden is testing a “lighter portion” section at about 40 percent of its locations. These smaller entrees – examples include a 630-calorie Chicken Parmigiana priced around $13.99 compared to a 1,020-calorie version at about $20.79 – offer value without removing full-size options.
Operators are balancing the risk that smaller servings might reduce check size against potential gains: attracting price-sensitive diners, improving affordability, and boosting traffic. As vendors respond, key success factors include keeping full-size items for those who want them, designing snackable options that still feel satisfying, and building in some opportunity for upselling.

Plant‑based foods are supercharging innovation in foodservice. Increasingly, technology is being used to make meat alternatives more appealing to the guest and practical at scale for the operator. For example, advanced kitchen equipment is making it easier for operators to perfect the preparation and presentation of plant-based proteins. As a recent report from Restaurant Technology News explains, high‑temperature grills and combi‑ovens now deliver perfect searing on plant‑based burgers or an appealing melt on vegan cheese pizzas, matching the level of quality consumers expect from traditional dishes.
There are likely financial benefits in store for operators as a result. Research from the University of Oxford found that adopting plant-based meals can reduce food costs by up to one-third, with flexitarian diets delivering around 14 percent savings compared to omnivorous menus.
Outside of the kitchen, technology is also working behind the scenes to support the growth of plant-based meals. Data‑driven menu management and supply chain systems are helping operators forecast demand for plant-based items more accurately, which helps reduce waste and contain ingredient costs. These tools also enable dynamic adjustments based on real‑time sales and trend insights so restaurants can respond quickly to shifting preferences. For example, at the recent National Restaurant Association Show 2025, vendors showcased integrated platforms that combine POS, inventory management and menu analytics — all tailored to help chefs expand plant-based offerings without operational disruption.
Meanwhile, chains like Sweetgreen are scaling plant-forward models using innovations such as Infinite Kitchen technology, which automates salad bowl assembly to ensure quality and speed as demand grows. In your operation, what challenges are standing in the way of adopting more plant-based options? Could technology help address them?

If you haven’t noticed it at family gatherings, you may be observing it in your business: The rise of GLP-1 drugs like Ozempic and Wegovy is reshaping consumer eating habits. Originally developed for diabetes and weight management, these medications suppress appetite and reduce cravings, leading many users to eat less and feel fuller faster. This trend impacts food consumption patterns, with users often skipping meals or opting for smaller portions.
Knowing this could affect how foodservice operators plan menus and manage waste, Datassential recently surveyed operators and consumers about this trend. Of the operators they surveyed, 41 percent say they are keeping an eye on the trend but don’t believe it will impact business and 31 percent are unconcerned. However, the consumer response tells a different story: 49 percent of respondents said they would be interested in menu items labeled “GLP-1 friendly” and 50 percent said they would be interested in meal kits, frozen meals or other food items that accommodate GLP-1 diets.
Foodservice operators open to adapting to this shift might offer more flexible and health-conscious menu options. Smaller portion sizes, high-protein meals, and nutrient-dense, lower-calorie dishes are increasingly in demand. Operators might also consider customizable menus and shareable plates to suit reduced appetites. Transparency in nutritional content and ingredient sourcing can support these guests too.