​Managing the hidden labor costs of excessive menu customization


Consumers increasingly expect restaurant meals tailored to their preferences — from ingredient swaps to personalized bowls and beverage modifications. But excessive customization can quietly drive up labor costs and operational complexity. A 2025 National Restaurant Association report found that off-premises dining continues to grow rapidly, fueled in part by demand for convenience and personalized ordering experiences. In recent years, chains like Starbucks have reported surging demand for highly customized coffee beverages, with customized cold drinks accounting for 75 percent of U.S. beverage sales.
For foodservice leaders, however, every additional modifier can slow ticket times, complicate training, increase ingredient inventory, and create execution inconsistencies across units. Operators are having to adapt to the strains. Denny’s reduced build-your-own menu options to simplify kitchen workflows and improve profitability, while other major chains including Outback and Papa John’s have streamlined menus to improve speed and labor efficiency.
The challenge for foodservice leaders is balancing personalization with operational discipline. As labor costs remain elevated and staffing shortages persist, many operators are using menu analytics to identify high-complexity items that deliver limited margin or guest value. In many cases, simplifying customization options can improve throughput, employee retention, and guest satisfaction simultaneously. Is your business striking the right balance?

As labor shortages continue to pressure foodservice operations, many kitchens are turning to shelf-stable foods to improve flexibility and reduce prep demands. Products like shelf-stable dairy, ready-to-use grains, sauces, legumes, and aseptic soups are helping operators manage labor gaps while minimizing waste and storage constraints. According to the National Restaurant Association, 70 percent of restaurant operators report positions that are difficult to fill, while 45 percent say they have insufficient staff to meet demand.
Shelf-stable products can simplify workflows by reducing refrigeration needs, extending shelf life, and cutting time spent on prep and inventory management. In healthcare and senior living settings, they can also support emergency preparedness and menu continuity during supply disruptions. Some operators are pairing these ingredients with scratch cooking to preserve quality and interest while easing labor strain: Think shelf-stable quinoa and brown rice blends as a base for grain bowls, then adding freshly roasted seasonal vegetables, herbs, and made-from-scratch dressings.
As off-premises dining and lean staffing models continue to expand, ambient foods are becoming less of a backup solution and more of a strategic operational tool across foodservice. In what ways are you integrating them into your operation?

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.