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.