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.

Healthy eating can be pricey: An estimated 7 in 10 Americans say the increased cost of healthy food in recent years has made it difficult to maintain a healthy diet, according to a Pew Research Center survey conducted earlier this year. This poses a challenge to foodservice operators in senior living and adult care facilities who are trying to accommodate a wide range of dietary needs.
According to research from the National Council on Aging, at least 95 percent of older adults have a chronic illness like heart disease or diabetes – and poor nutrition can worsen these conditions. So how can senior living and adult care facilities best plan nutritious meals when ultra-processed foods are often cheaper and more accessible? As inflation continues to drive up the price of fresh produce, whole grains and lean proteins, maintaining a healthy menu can feel out of reach. But with some creativity and planning, it’s possible to deliver meals that promote wellness and accommodate budget constraints.
Maximize versatility with low-cost ingredients. Lentils, canned beans, brown rice, and frozen vegetables can be used across multiple dishes and in a range of applications, minimizing waste and cost per serving. Partner with local farmers and rotate seasonal produce to capitalize on better pricing and nutritional value. Aim for scratch-prepping of soups, stews and casseroles to help minimize sodium and preservatives. Promote meatless meals once or twice a week. Finally, keep seniors involved. By menu planning with resident input – or making food more experiential for them by combining it with an event – facilities can improve satisfaction and identify culturally familiar options residents will enjoy.

If you can find a way to consistently provide quality food in a way that allows guests to make a dish their own, your business is in a powerful place to build loyalty. Sous vide cooking, where vacuum-sealed food is slow-cooked in a precisely controlled water bath, is helping many operators achieve this by combining high-end culinary quality with large-scale efficiency. It’s enabling operators to provide personalized meals without compromising consistency or safety.
In senior living and healthcare facilities, sous vide enables the preparation of portion-controlled proteins like low-sodium chicken or herb-infused salmon that can be batch-cooked and chilled for quick, on-demand rethermalization. This allows foodservice operations to create meals tailored to strict dietary requirements, including heart-healthy and diabetic-friendly options, or even texture-modified diets, ensuring compliance without sacrificing flavor or nutrition.
But there are benefits beyond those types of operations too. Because sous vide delivers consistent results across shifts and locations, multi-site foodservice businesses benefit from standardized quality with less staff training. While there are risks to manage with sous vide – e.g., some research highlights the importance of proper time-temperature control and the potential for specific bacteria to be more resistant to heat in certain cases – the benefits to overall safety and quality tend to outweigh them.

Over the years, certain menu pricing strategies have increased in popularity during unsteady economic times. Among them is barbell menu pricing, which accommodates guests seeking lower-cost options and those who prefer higher-end choices.
Right now, amid fluctuations in the economy, tariff concerns, and even changes in consumer behavior (like the Ozempic effect on restaurant orders), foodservice businesses may benefit from such strategies. Presenting a menu with lower-ticket items surrounded by more expensive ones can satisfy guests who continue to be concerned with savings, as well as those who may be tempted with pricier options once they sit down. Chili’s is among the brands succeeding with this. Their “3 for Me” menu offers, starting at $10.99 for a drink, appetizer and main course, allow guests to upgrade their drink and appetizer for an additional charge. A number of news reports include the brand on lists of restaurants where guests can find a good deal. Yet many Chili’s guests (and others less concerned about spending) could also be tempted with one of their margaritas, which come in at a similar price point. How well does your menu leave room for upgrades? Or serve premium items that happen to be ideal complements of lower-cost items on your menu?

Barbecue is a year-round menu favorite, but its appeal tends to jump even higher in late spring and summer. This month, a webinar from Datassential reported that in recent years, mentions of barbecue on social media have peaked in July. Engagement around barbecue flavors has peaked in May and June.
So now that barbecue season is in full swing, foodservice operators have an opportunity to tap into the nostalgic appeal of barbecue while injecting it with some adventurous global flavor. Consider weaving barbecue flavors into your menu as limited-time offers (LTOs) or as more subtle options: TGI Friday’s has served up Korean barbecue steak tacos, for example, while brands including Chipotle and Nando’s have used smoky barbecue sauces to appeal to barbecue-loving guests without straying too far from their core identities.
Other possibilities: Try an LTO like Argentine chimichurri-marinated steak skewers or Korean-style barbecue ribs with gochujang glaze for spicy-sweet heat. Let guests experiment with a global barbecue sampler platter that includes multiple flavor profiles in one meal. You could offer a family-style meal featuring Middle Eastern-style grilled lamb with tahini sauce, Japanese yakitori skewers, and Jamaican jerk chicken sliders to appeal to diverse tastes and dining groups. There are ample options on the plant-based side too: Think barbecue-rubbed roasted vegetables, grilled peaches and pineapple, or barbecue ranch slaw.
Positioning barbecue as the centerpiece of an event – like a world barbecue night or an international grill-off – can add an experiential, educational element that draws crowds and builds loyalty. By creatively incorporating global flavors into barbecue offerings, operators can offer something familiar yet fresh, satisfying seasonal cravings while setting their menu apart from the competition.

In today’s foodservice landscape, packaging isn’t simply functional. It’s a brand differentiator. Your packaging can enhance your guest experience, improve sustainability, and even boost operational efficiency. Foodservice brands that invest in smarter packaging have an opportunity to align with consumer values while addressing real business challenges.
For example, operators looking to scale up off-premise business can use packaging to support those goals. Tamper-evident seals for delivery, compostable containers and heat-retaining designs can all support brand integrity and environmental goals. Brands like Sweetgreen have embraced custom, compostable packaging that reinforces their brand story and appeals to eco-conscious consumers. Even the simple, recyclable brown paper bags and foil burger wrappers at Five Guys minimize waste and protect food quality after an order leaves a store.
Beyond sustainability, packaging can also drive loyalty and shareability. Custom-designed containers, QR codes for promotions, or packaging that doubles as a social media prop can turn a takeout order into a marketing asset. A brand like &pizza, for example, stands out on social media simply because of its unusual oblong pizza boxes.
Operationally, innovations like stackable designs or smart packaging can reduce waste, streamline prep, and improve food quality in transit – key concerns in the age of off-premise dining. Domino’s designed its pizza boxes to retain heat and maintain crispness during delivery with venting and a corrugated design – a critical need for its delivery-centric model. Their packaging is also optimized for stacking and driver efficiency, reducing delivery time and order damage. There are higher-tech solutions starting to emerge in mainstream foodservice too, like time-temperature freshness indicators that change color based on how long a package has been exposed to temperature fluctuations.
Packaging innovation can be a strategic lever that gives foodservice brands an edge when it comes to customer perception, operational performance and brand equity. What does your packaging say about your brand?

This summer’s beverage trends are leaning hard into function – drinks that not only quench thirst but also promote health. Think sparkling waters with herbs and extracts like adaptogens, turmeric or ginger as a base for crisp flavors like yuzu lime or cucumber mint. More restaurants are also combining the amino acid L-theanine with green tea or cold-brew coffee to boost energy and focus without jitters. For guests craving a post-workout refresher, probiotic juices with fermented berries and other gut-boosting ingredients can serve as a base for sweeter fruit drinks. Botanical sodas and herbal teas are also on trend right now and include ingredients like skin-and-joint-boosting collagen and soothing herbs like lemon balm and elderflower.