Hormel - Bacon 1 - Less Time Less Grease Less Mess - banner - both - 02.20

Sugar Foods ecoSticks Dress Your Table for Success - banner - both - 04.18

Nestle White Cheddar Mac - Mac Pizza - skyscraper - both - 04.19

This Soup Can Do That Tomato Chicken Tinga and Ratatouille - both - banner - 10.03.25

McCain - Takeout and Delivery Menu Ideas - banner - both - 05.20

Hormel - Fire-Braised Chicken - Ease Your Operator's Kitchen - banner - both - 02.20

Certified Cage-Free Egg Bites - Portable, Protein-Packed Breakfast - banner - both - 09.23

Nestle Stouffers Can Your Classics Do This Recipe Ideas - banner - both - 01.20

Jennie-O Premium Turkey Breast Turkey that Turns Up the Quality - skyscraper - both - 02.20

Cargill - Truvia Serve America's Best-Selling Stevia Sweetener - skyscraper - both - 03.19

Seafood is Better - skyscraper - both - 05.21

Chef-mate We Can Better - skyscraper - both - 06.23

Simplot RoastWorks - banner - both - 01.20

Nestle Minors Slow-Simmered Stock - Free Sample - banner - both - 02.20

Breakfast Anytime - OE - skyscraper - 01.26 - 04.26.26

Indiana Packers - Vertical Integration - banner - both - 07.21

Sugar Foods - Turn Up the Beets Crispy Beets - skyscraper - both - 05.18

Simplot Harvest Fresh Avocados - skyscraper - both - 01.20

Cargill - Truvia Serve Americas Best Selling Stevia Sweetener - banner - both - 03.19

Tyson - Jimmy Dean - Loaded with Flavor - banner - both - 04.21

Nestle - Every Season is Pumpkin Season - skyscraper - both - 08.18

Sugar Foods - Add Savory Beet Notes Crispy Beets skyscraper - both - 05.18

Simplot Conquest Crispy Potato Strips - banner - both - 01.20

Skyscraper Ad - MM -  Beat - Operator

Nestle White Cheddar Mac - Customize Creamy Comfort - skyscraper - both - 04.19

Check Out the Major Products Product Guide - skyscraper - OE - 03.22

Wild Alaska Keta Salmon - skyscraper - both - 08.25

Simplot Conquest Crispy Potato Strips - skyscraper - both - 01.20

Hormel - Bacon 1 - You've Never Seen Bacon Like This - banner - both - 02.20

Sugar Foods ecoSticks Beautiful Inside and Out - skyscraper - both - 04.18

Indiana Packers - All-in-One Pork Supplier - skyscraper - both - 07.21

Simplot - Delivery Solved - Conquest Fries - skyscraper - both - 08.20

Diamond Crystal Kosher Salt banner - both - 04.23

Deliver Flavor and Value with Galbani Mozzarella - skyscraper - both - 07.22

Simplot Sidewinders - Bendy is Trendy - banner - both - 01.20

Grab 'n Go! Anytime. Every Time - banner - both - 07.23

Catch of the Season - skyscraper - both - 07.22

Sugar Foods Deliver It Better - banner - both - 04.20

General Mills - Pillsbury Takeout and Delivery Tips - skyscraper - both - 04.20

Butterball - Quality, Versatility, and Consistency - banner - both - 07.19

Simplot GoodGrains - banner - both - 01.20

Sugar Foods - Turn Up the Beets Crispy Beets - banner - both - 05.18

Simplot RoastWorks - skyscraper - both - 01.20

Tyson Cortona Pepperoni - skyscraper OE 1.23

Sugar Foods ecoSticks Style and Substance - skyscraper - both - 04.18

Sugar Foods ecoStick Less Waste - banner - both - 10.16

La Ranchera Birria Base - both - 09.24

Wild Alaska Salmon Burger - skyscraper - both - 04.25

Simply Potatoes Low Sodium Mashed Potatoes - skyscraper - both - 09.23

Performance Dairy Extra Melt - banner - both - 04.24

Jennie-O No Basic Burger Here - banner - both - 03.20

Banner Ad - 2 - MM - Food calculator - Operator - Supersized

Dixie Ultra Surface Systems - skyscraper - both - 02.23

Hormel - Fire-Braised Chicken - Now Serving Flame-Seared Perfection - skyscraper - both - 02.20

Entree Redi Wild Alaska Pollock - banner - both - 08.25

Nestle Minors Slow Simmered Stock - Free Sample - skyscraper - both - 02.20

Sunny Fresh Egg Bake Bites - skyscraper - both - 03.23

Fabri-Kal - Packaging solutions for environmental and off-premise needs - banner - both - 11.19

Jennie-O Take Burgers Over the Top with Turkey - skyscraper - both - 03.20

Nestle Stouffer's Comfort Foods Beyond Compare - video - skyscraper - both - 01.20

Sugar Foods ecoSticks Style and Substance - banner - both - 04.18

Diamond Crystal Kosher Salt banner with chef - both - 04.23

Hormel - Bacon 1 - Full Case of Bacon No Grease - skyscraper - both - 02.20

Seafood is Better - banner - both - 05.21

Empress 5-Compartment School Food Tray - 05.22

Cooper Shreds Have Now Arrived - banner - 02.24

Tyson - Wright Brand Bacon - skyscraper - both - 04.21

Nestle White Cheddar Mac - Customize Creamy Comfort - banner - both - 04.19

Nestle - Hot Cocoa Bulk and Single-Serve Packets - skyscraper - both - 09.21

Simplot Delivery Solved - Conquest Fries - banner - both - 08.20

Performance Dairy Craveable Flavor and Time Savings - banner - both - 04.24

Kraft - Bold Flavor, New Home. - skycraper - both - 08.22

This Soup Can Do That Mushroom Dijon Chicken - both - skyscraper - 10.03.25

Sugar Foods Barista Blend - skyscraper - both - 04.17

Performance Dairy Convenience and Consistency - banner - both - 04.24

Cargill - Truvia Sweet Customer Satisfaction Naturally - banner - both - 03.19

Rich's Plant Based and Gluten Free Crusts - skyscraper - both - 07.18

Rich's Plant Based and Gluten Free Crusts - banner - both - 07.18

Reel in Greater Appeal - skyscraper - both - 10.22

Reel in Greater Appeal - both - banner - 10.22

Nestle - Hot Cocoa Single-Serve Packets - banner - both - 09.21

Sugar Foods Barista Blend - banner - both - 04.17

Honest Earth - Better Potatoes for a Better World - skyscraper - both - 05.23

Nestle Stouffers White Cheddar Mac and Cheese - skyscraper - both - 08.18

Nestle Stouffer White Mac and Cheese - banner - both - 08.18

Nestle White Cheddar Mac - Mac Pizza - banner - both - 04.19

Banner Ad - 4 - PICs - Operator - supersized

Basic American Shred Competition operator banner ad - 12.17

Mini Cinnamon Swirl French Toast - banner - both - 09.23

Banner Ad - 1 - MM - Recipes - Operator - supersized

Entree Redi Wild Alaska Pollock - skyscraper - both - 08.25

Hormel - Fontanini - Handcrafted Family Recipes - skyscraper - both - 02.20

Hormel - Fire-Braised Chicken - Don't Labor Over Great Chicken - banner - both - 02.20

Skyscraper Ad - MM - Cook - Operator

Performance Plus Food Safety - skyscraper - both - 09.21

Butterball - Your Trusted Partner - skyscraper - both - 07.19

Wild Alaska Keta Salmon - banner - both - 08.25

Ambrosia Chocolate - banner - both - 03.23

Sunny Fresh Egg Bake Bites - banner - both - 03.23

Jennie-O Premium Turkey Breast Products - Turkey that Turns Up the Quality - banner - both - 02.20

Food trend forecasters were all over the place with their predictions, but there are some areas of agreement. Here are the trends that overlapped the most&mdash;along with a few interesting outliers.
Come November and into December, dozens of food and drink trend predictions flow into our inboxes. From food and hospitality companies to market research firms and digital platforms, everyone wants to have a say in what&rsquo;s coming down the pike in 2026.
We culled through all the reports and lists to figure out the trends that rose to the top. These are the ones that overlapped the most, along with a few outliers that we think have traction.
Fiber is the next nutrition &lsquo;darling&rsquo;
For the last couple of years, consumers and the restaurants that feed them have been packing in the protein. Now fiber-maxing is coming into style. &ldquo;Consumers are getting smarter about nutrients and are trying to get their macros in order,&rdquo; said Lizzy Freier, senior director of menu research &amp; insights at Restaurant Business sister company, Technomic. &ldquo;Fiber ties into gut health and that&rsquo;s seen lots of prominence on social media.&rdquo;
Consumers will notice more fiber-forward juices, smoothies and even coffee, suggested Datassential, a Chicago-based market research firm. On the food side, baked goods, pancakes and pastas are easily adaptable to fiber fortification. But restaurants have a chance explore ingredients such as lentils, barley and other whole grains. Barley risotto may be the side dish of the year, according to one forecaster.
But like protein, fiber resurfaces as a nutrition must-have from time to time. In 2026, fiber may show up in new places, but it still has the same goal of promoting gut health.
Texture takes over
For a while now, TikTokers have been into foods with crunchy, sizzling sounds that create ASMR (Autonomous Sensory Meridian Response), but the craziness surrounding the creamy, crispy Dubai chocolate bar brought food texture to new heights. #CrunchTok may evolve into the rise of chewy textures like mochi, tapioca pearls and gummies, according to AF&amp;Co. + Carbonate&rsquo;s Annual Hospitality Trends Report. &ldquo;Gen Z, in particular, prizes layered and evolving textures, finding delight in foods that are stretchy, bouncy or that shift as they chew.&rdquo;
Soft textures are also surging, with cold foam an essential beverage topper now. Expect to see more velvety, pillowy versions of sauces, dips and desserts. &ldquo;Texture is no longer a garnish&mdash;it&rsquo;s a flavor driver,&rdquo; said industry consultant John Koch of Koch Associates.
Drink a banana &hellip; or two
Banana-flavored lattes and matchas are exploding in popularity on Yelp, said Tara Lewis, trend expert with the platform. At CaPhein Coffee in Austin, Texas, a banana cream matcha topped with carmalized bananas went viral. Some recipes blend in real banana for creaminess and natural sweetness, while others use banana-flavored syrup.
AF&amp;Co + Carbonate sees the banana beverage trend continuing into 2026. &ldquo;The popularity of Korean banana milk has fueled the trend, with many Korean coffee shops serving banana lattes,&rdquo; said the company&rsquo;s report. Plus, banana matcha lattes and banana bread matcha lattes are top searches on Google. &ldquo;Bananas bring familiarity, affordability and year-round availability, so they're an easy win for operators,&rdquo; the report concluded. Tariffs may slow the trend, but that remains to be seen.
From croissants to &hellip;?
Protein and fiber may be top of mind, but consumers will always crave carbs. AF&amp;Co. + Carbonate predicts cinnamon rolls to be the next croissant, while Baum + Whiteman singles out Mexican conchas. What do both have in common? Cinnamon!
Conchas, named for their shell-like shape, are fluffy inside with crunchy, scored exteriors. They are spreading beyond the borders of Mexican neighborhood, some with Nutella, figs, custard or ricotta cheese.
Bakeries devoted entirely to cinnamon rolls are emerging on the scene, some creating oversized buns in a variety of flavors and colors topped with candies and cookies. They can range in size from minis to a giant, shareable cinnamon roll for the table. Savory flavors are also showing up. Spirals, a bakery in New York City, does flavors like pistachio pesto burrata.
Savory with a &ldquo;w&rdquo;
We are so over &ldquo;swicy,&rdquo; and though I hate to even write it, &ldquo;swavory&rdquo; (sweet-savory) has been cited by a few trendspotters as the next iteration. In its flavor forecast, Monin said &ldquo;miso, hot honey, hickory smoke and toasted coconut pair well with classics like caramel and fruit profiles, breathing new life into everything from cold brews to cheesecake.&rdquo;
Technomic also called out swavory, pinpointing three ingredients that are leading the trend: miso, tahini and mole. Interestingly, these are prevalent in the three big cuisines that drive menus: Asian, Mediterranean and Latin, respectively.
&ldquo;Miso caramel and mole are flavoring desserts and tahini is popular in beverages blended with a little sweetness,&rdquo; said Freier.
Drilling down into Indian cuisine
It seems like we&rsquo;ve heard it before: Indian is poised to become &ldquo;the cuisine of the year.&rdquo; But in 2026, the experts are drilling down into &ldquo;next-gen Indian&rdquo; and regional specialties rather than broad-based Indian.
Datassential calls out Keralan cuisine, which originates from the southwestern state of Kerala in India where spice and coastal flavors blend to create characteristic dishes. Keralan cafes and restaurants are popping up stateside, according to the company.
AF&amp;Co.&rsquo;s next-gen Indian celebrates the depth of regional cooking in concepts such as chai cafes, fast casuals with a street food focus, upscale restaurants with tasting menus, and Indian wine bars and cocktail spots. Some fuse local ingredients into Indian dishes, like Eylan in Menlo Park, California that offers a Cal-Indian menu centered on wood-fired grilling.
As Lewis of Yelp points out, &ldquo;2026 is shaping up to be a huge year for Indian cuisine in the US. We&rsquo;re seeing big spikes in searches for &lsquo;Indian tiffin service,&rsquo; and &lsquo;Indian bowls,&rsquo; and there&rsquo;s social media buzz around new restaurant openings, like Gymkhana and Ambassadors Clubhouse.&rdquo;
The trends that follow may be one-offs, but they come from expert sources, and we think they have legs. So here are five to consider.
<ul>
<li>Black currant&nbsp;is the 2026 flavor of the year chosen by McCormick for Chefs. The brand revealed the rationale behind this choice when it made the announcement. &ldquo;Black currant berries combine tart-and-tangy with a sweet, fruity flavor that&rsquo;s earthy, slightly floral and herbal. The dark purple fruit has been popular for centuries in specific regions as an ingredient in jams, syrups, candies, desserts, drinks and liqueurs, and is forecast to show up on global menus soon.&rdquo; One other note: black currant is naturally &ldquo;swavory.&rdquo; Just sayin&rsquo;.</li>
<li>Botanicals swap out sugar&nbsp;is Kimpton Hotels&rsquo; prediction when it comes to cocktails. &ldquo;Commonly added sugar will give way to fruit and botanicals like rose, elderflower and cherry that impart flavor and sweetness naturally.&rdquo;</li>
<li>Veggie tea drinks are coming out of Asia, according to Technomic&rsquo;s global navigator team. Kale-based veggie teas may have the most room for growth; they&rsquo;re health-forward, different and very visual.</li>
<li>Pan-African positioning is on trend for fast-casual and casual-dining concepts. West African, Moroccan and South African influences have filtered into U.S. restaurant menus, but Technomic predicts that flavors and ingredients from other countries and the African diaspora (the Caribbean and the Americas) will have an impact in the year ahead. The Jamaican patty is already taking off for grab-and-go.</li>
<li>Storytelling&nbsp;will continue to sell the menu. &ldquo;Storytelling connects diners to quality and a culture,&rdquo; said Stacey Kinkaid, VP of product development and innovation at US Foods. Although this is not a new tactic for menu developers and marketers, consumers are more interested in connecting with a dish or item than ever before. Basque Cheesecake, for example, is gaining fans among chefs and diners because it has a good story to tell, she said.</li>
</ul>
Source: Patricia Cobe, <a href="https://www.restaurantbusinessonline.com/food/whats-coming-menus-2026" target="_blank">Restaurant Business</a>

Here are the trends that overlapped the most—along with a few interesting outliers.

What's Coming onto Menus in 2026

The new year is a pivotal time for restaurants. Guests walk through your doors with fresh resolutions and a renewed focus on health, but they still crave flavor and comfort. As a chef or restaurant owner, you can meet those expectations by embracing small, intentional changes that make healthy dining approachable without sacrificing indulgence.
The &ldquo;all-or-nothing&rdquo; approach to wellness often leads to burnout. Diners are looking for balance, not deprivation. In fact, 70% of consumers want healthy options that still feel indulgent, and nearly half identify as health-conscious diners, but they don&rsquo;t want menus completely overhauled for health&rsquo;s sake1.
By offering options that feel satisfying yet mindful, you position your restaurant as a partner in their journey rather than an obstacle. This strategy builds trust, loyalty, and repeat visits during a season when many are reevaluating their dining habits.
Balance on the plate
Start by rethinking the composition of your dishes. Pair nutrient-rich mains, like grilled seafood, lean chicken, or plant-forward bowls, with a small portion of Lamb Weston fries. Fries are a comfort food staple, and when served thoughtfully, they elevate the dining experience without derailing health goals.
A side of <a href="https://www.lambweston.com/products/f6065.html" target="_blank">Lamb Weston Seasoned&trade; 3/8 Crinkle Cut Original Recipe fries</a> alongside a healthy entr&eacute;e can be delicious and satisfying; allowing people to stay on track with their goals.
Consumers gravitate toward trusted, simple ingredients like fresh vegetables (55%) and fruits (47%) when choosing healthy dishes. Lean proteins also rank high (42%)1. Consider highlighting these elements in your menu descriptions to reinforce health credibility.
Sweet potato fries: a better-for-you alternative
<a href="https://www.lambweston.com/products/l0092.html" target="_blank">Lamb Weston Sweet Potato Fries&trade; 3/8" Regular Cut fries</a> are a menu upgrade that resonates with health-conscious guests. 62% of consumers are at least somewhat interested in sweet potato fries and 42% are very interested in them2. Consider pairing sweet potato fries with seasonal dips, like a Greek yogurt-based sauce or a light chimichurri for added appeal.
Portioning: the chef&rsquo;s secret weapon
Portion control is top of mind for guests in January. By serving fries in smaller, intentional portions, you help diners enjoy their favorites without guilt while <a href="https://www.lambweston.com/resources/financial_profitability.html" target="_blank">you get more yield</a>. It&rsquo;s a win-win. Cost and value matter especially for lower-income diners. Offering smaller portions or low-cost customizations makes healthier choices feel accessible without sacrificing satisfaction1.
Menu language matters
How you describe these options can make all the difference. Use phrases like &ldquo;perfectly portioned indulgence&rdquo; or &ldquo;a balanced side for your wellness goals&rdquo; to frame fries as part of a thoughtful dining experience. Nearly 60% of consumers actively check nutritional information, so transparency about ingredients and preparation builds trust1.
Operational tips for success
<ul>
<li>Train your staff to speak confidently about portion sizes and healthier alternatives.</li>
<li>Feature sweet potato fries as a limited-time January or Q1 special to create buzz.</li>
<li>Bundle balanced meals: Offer prix fixe menus that pair lean proteins with a small fry portion and a seasonal vegetable side.</li>
<li>Promote on social media: Showcase vibrant plates with captions that celebrate balance and flavor.</li>
</ul>
Content courtesy of Lamb Weston; excerpts

The new year is a pivotal time for restaurants. Guests walk through your doors with fresh resolutions and a renewed focus on health, but they still crave flavor and comfort.

Healthy Resolutions Made Easy: Help Guests Kick Off the New Year Right

Today&rsquo;s foodies are looking for escape&mdash;and the chance to step out of their everyday lives and into something or somewhere more comforting. There&rsquo;s a sense of nostalgia that&rsquo;s inspiring innovation to meld the past with the present. According to the National Restaurant Association&rsquo;s 2026 What&rsquo;s Hot Culinary Forecast, restaurant operators are ramping up their efforts to meet those needs and offer their guests comforting, flavorful foods that are appealing in their global complexity, but healthful and accessible at the same time.
What&rsquo;s old is new again
Social media, for example, is turning the smashed burger &ndash; once a nostalgic staple &ndash; into a tempting item that appeals to younger generations. The challenge, however, is to make one of America&rsquo;s ultimate comfort foods seem new and globally popular, too. To achieve that goal, chefs are cooking up interesting twists, such as smashed burger tacos. &ldquo;Menu innovation is an important driver of sales, especially during these uncertain times when people are looking to food and drink to make them feel good and give them comfort,&rdquo; says Dr. Chad Moutray, Association Senior Vice President of Research &amp; Knowledge and Chief Economist. The Top 5 dishes also highlight a deep-seated desire to experience the world through various types of cuisines. Consumers want to be transported with every bite, whether it&rsquo;s a Caribbean curry bowl or a protein-packed miso dish that teleports them to the streets of Tokyo. Restaurant menus are eager to bring that global interest home via exclusive interpretations of a variety of dishes. They include:
<ol>
<li>Smashed burgers:&nbsp;The ground beef is cooked on a hot griddle or in a cast-iron skillet, creating a burger with a crispy, caramelized crust and juicy middle.</li>
<li>Elevated instant noodles:&nbsp;This restaurant version of instant noodles, such as ramen, features complex flavors in a high-quality, customized, and affordable way.</li>
<li>Caribbean curry bowls:&nbsp;This fusion dish features a distinct flavor profile that consists of different aromatic spices, like turmeric, allspice, and thyme, with a bit of peppery heat.</li>
<li>Smoothie bowls:&nbsp;Colorful, customizable, and healthy, these delicious and nutritious, veggie- and fruit-based bowls fit various dietary needs and are easy to eat on-the-go.</li>
<li>Miso-glazed proteins:&nbsp;Typically made with a fermented paste of soybeans, koji, salt, and sometimes grains, these dishes are steeped in complex flavors and healthfulness, and bring depth to a variety of fish, meats, and plant-based proteins</li>
</ol>
Thanks to these elevated recipes, access to the world of food is at everyone&rsquo;s fingertips at all types of restaurants&mdash;whether they&rsquo;re fine dining, casual, or quickservice locations.
Source: National Restaurant Association

Global smashed burgers, Caribbean curry bowls and elevated noodles are faves.

What Foods Will Be Hot in 2026? Healthy and Spicy Top List

Diners are craving flashback flavors, and restaurants have taken note. Food is a unique, multi-sensory experience that can trigger powerful emotions, especially when it has a twinge of <a href="https://www.butterballfoodservice.com/resources/3-ways-to-tap-into-the-nostalgia-food-trend/" target="_blank">nostalgia</a>. Operators have a front-row seat to this phenomenon with retro revival dishes and the <a href="https://www.butterballfoodservice.com/resources/nostalgia-and-comfort-are-on-the-table/" target="_blank">emotional connections</a> they make with diners. Let&rsquo;s look at a few ways restaurants have leveraged these cravings to drive traffic and fuel brand loyalty.
Food for Feeling
Adults love having a taste of the past, whether to remember better times or their younger selves. But with shifting menus, some of their favorite items may have disappeared as quickly as youth. So, when a favorite item resurfaces, it&rsquo;s cause for celebration&mdash;and renewed brand loyalty. Statistics from Symrise show 76% of people ages 22&ndash;55 are interested in nostalgic foods, and operators are responding. For example, when Taco Bell re-released five fan-favorite menu items from each decade of its 62-year history, the response was overwhelmingly positive. As existing fans rejoiced on social media, younger consumers took note, leading to new and refreshed brand loyalty.
Throwbacks with a Twist
Some restaurants have played into the nostalgia trend by reviving a favorite item with a modern update. Described by President Joe Erlinger as having a &ldquo;cult following,&rdquo; McDonald&rsquo;s Snack Wrap returned after almost a decade of requests, this time with modern updates. Now guests can choose between a spicy and a ranch version and add it a la carte or in a combo meal. Sometimes it&rsquo;s not just new menu items that get diners excited, but also familiar dishes that reappear with a new twist.
Retro Pricing
Consumers also love being reminded of a simpler time through special pricing offers. The National Restaurant Association reports that 95% of restaurant operators say consumers are more value-conscious than they used to be. Middleby&rsquo;s 2025 Restaurant Trends report echoed this trend, finding that over 70% of consumers look for value-driven menu options, and 66% prefer restaurants that offer promotions. The lower-priced items renew brand loyalty and get new guests through the door, where they can be converted to repeat customers.
Special pricing as a strategy works best when it&rsquo;s a limited-time offer rather than an everyday discount. Short-term throwback deals create buzz, spark nostalgia, and drive traffic without undermining the item&rsquo;s perceived value in the long term. Some brands capitalize on anniversaries or holidays with creative LTOs. Check out these recent examples:
<ul>
<li>White Castle offered its Original Sliders at 67 cents each, slightly less than the cost in 2012.</li>
<li>Friendly&rsquo;s promoted limited-time retro pricing to mark its 90th birthday, with free cones and ice cream dishes for rewards members, and 90-cent scoops for everyone else.</li>
<li>Planet Hollywood&rsquo;s newly reopened Times Square location honored the legacy of the restaurant&rsquo;s previous location by offering the entire menu with the original 1991 prices.</li>
</ul>
Innovation doesn&rsquo;t always mean brand-new menu items, as these real-world examples prove. By weaving nostalgia into the dining experience with fan favorites from the past or through retro pricing, you can remind your diners why you&rsquo;re their favorite and convince new guests to try you out.
Content courtesy of Butterball Foodservice
Sources:
<a href="https://www.prnewswire.com/news-releases/taco-bell-brings-back-nostalgic-fan-favorites-in-new-nationwide-decades-menu-302285300.html" target="_blank">&ldquo;Taco Bell Brings Back Nostalgic, Fan-Favorites in New Nationwide Decades Menu&rdquo; &ndash; 2024 &ndash; PR Newswire</a>
<a href="https://www.today.com/food/news/mcdonalds-snack-wrap-return-date-price-rcna217971" target="_blank">&ldquo;The Snack Wrap Returns to McDonald&rsquo;s Today After Nearly a Decade&rdquo; &ndash; 2025 &ndash;Today</a>
<a href="https://www.foodandwine.com/fast-food-news-2024-8757987" target="_blank">&ldquo;The Most-Read Fast Food Stories of 2024 Show We Really Love Nostalgia and Deals&rdquo; &ndash; 2024 &ndash; Food &amp; Wine</a>
<a href="https://www.lionsdeal.com/blog/nostalgic-foods-set-to-make-a-comeback-in-2023/" target="_blank">"Nostalgic Foods Set to Make a Comeback in 2023" &ndash; 2023 &ndash; LionsDeal</a>
<a href="https://www.middleby.com/learn/transforming-your-menu-rise-of-value-deals/" target="_blank">&ldquo;Transforming Your Menu: The Rise of Value Deals in 2025&rdquo; &ndash; 2025 &ndash; Middleby</a>
<a href="https://viscovery.com/en/2025-foodservice-industry-trends/" target="_blank">&ldquo;2025 Foodservice Industry Trends: Key Insights for Staying Competitive&rdquo; &ndash; 2025 &ndash; Viscovery</a>
<a href="https://www.foodbusinessnews.net/articles/25109-nostalgia-to-drive-flavor-innovation-in-2024" target="_blank">&ldquo;Nostalgia to Drive Flavor Innovation in 2024 &ndash; 2023 &ndash; Food Business News</a>
<a href="https://in-sight.symrise.com/article/the-new-nostalgia-of-foods" target="_blank">&ldquo;The New Nostalgia of Foods&rdquo; &ndash; 2022 &ndash; Symrise</a>

Diners are craving flashback flavors, and restaurants have taken note.

Throw It Back: How Restaurants Are Feeding Nostalgia

When you consider all the benefits, it's no wonder 2025 was projected to be the biggest year for LTO launches, with 39,042 LTOs expected to be launched over the course of the year.1
But not all LTOs strike gold, and the price of a dud can be unacceptably high. In this article, we'll cover eight strategies to make your LTOs work harder to satisfy your customers and build your bottom line.
1. Start by putting a twist on your existing menu items. 62% of consumers are at least somewhat likely to visit a restaurant just for a unique fry offering, demonstrating the traffic-driving power of an exciting, innovative fry offering.2&nbsp;Perhaps take a dish customers are familiar with and level up your fry offering to make it stand out.
2. Make sure your LTO items are aligned with your menu and brand. While it may be tempting to jump on the street taco bandwagon, it wouldn't make much sense for a pizza joint. Your customers are coming to you to satisfy a craving based on your theme and brand (Mexican, seafood, etc.). Going too far afield with your LTO can be confusing for them. Make sure the LTOs you develop are something your customers could reasonably expect from a restaurant like yours. They should help define and enhance your brand, not dilute it.
3. Take extra care in how you name and describe your LTO. Again, in the spirit of making it easy for patrons to say "yes" to your offer, think carefully about the words you choose to name and describe it on the menu. Use words that convey how special and unique your LTO is, but stick with terms you know your customer base will understand. A name or description that goes over your patrons' heads can be a costly and preventable error.
4. Run your LTO for at least one month so the buzz can spread. Most operators run their LTOs for between one and three months knowing that it takes time for word to get out about their brilliant special offering. Commit to offering your LTOs for at least a month to give your advertising (both paid and word of mouth) enough time to work.By the same token, running an LTO longer than three months can diminish the urgency customers feel to purchase it before the promotion ends, so don't go overboard.
5. Bring it back. When you find an LTO your patrons love, bring it back on a regular basis. Research shows that returning LTOs are among the most successful, satisfying customers who already love the item and look forward to ordering it again.
6. Invest in great imagery of your LTO. The old axiom "phone eats first" still rings true, especially in the age of social media where engaging visuals are the coin of the realm. Appetizing photography of your LTO is a must have. Invest the time (or the money) to get tasty imagery of your new item to use in social media, email blasts, and in-store point of sale materials like posters, counter cards and table tents.
7. Train your servers and staff on the LTO well before launch. Your staff needs to be able to prepare and explain your LTO consistently to patrons from day one. This goes without saying, yet is often overlooked to operators' detriment. Practice preparing the item so you have an idea for how long it takes to prepare and can troubleshoot operational challenges before you invest in the ingredients. Let your staff taste the LTO so they can share their personal experience and enthusiasm with customers, and make sure they understand the terms used to describe it.
8. Involve your customers in the creation of your LTOs. The development of an LTO is a valuable opportunity to engage your patrons and get a deeper understanding of the tastes and dishes they're craving. What better way to reduce the risk of a flop than by getting feedback right from the source?
With careful planning and execution, LTOs can become an important and profitable part of your operation. Correlation between price point and value is decreasing over time, showing that value is derived from far more than price alone.3 Now&rsquo;s the time to lean into LTOs that showcase what makes your operation stand out and drive your bottom line.
<a href="https://www.simplotfood.com/join-simplot-plus" target="_blank">Join Simplot+</a> to access our free LTO Planning Calendar and Marketing Kit to help you plan a year's worth of impactful LTOs.
Content courtesy of <a href="https://www.simplotfood.com/blog/8-strategies-for-more-effective-ltos" target="_blank">Simplot Foods</a>
1Technomic Ignite Menu 2025 2Consumer &amp; Operator Omnibus, 2025 3Datassential State of the LTO, 2025

In this article, we'll cover eight strategies to make your LTOs work harder to satisfy your customers and build your bottom line.

8 Strategies for More Effective LTOs

The back-of-house world is changing, and quickly. Smart sensors, automated checklists, and AI-driven monitoring tools are becoming standard and changing workflows. One truth remains unchanged, however: the most powerful food-safety tool is still a pair of clean, properly washed human hands.
Even with the rise of automation, the fundamentals continue to matter most. The National Foundation for Infectious Diseases (NFID) reports that roughly 80% of infectious diseases are spread by dirty hands. In foodservice, a recent study tracking nearly 187,000 hand-hygiene events in U.S. quick-service and casual-dining kitchens found significant gaps during critical handwashing moments. At the same time, modern hygiene studies consistently show that soap-and-water washing reduces diarrheal and infection risk across multiple settings.
Together, the evidence is clear: thorough handwashing remains the strongest frontline defense in foodservice, a point reinforced by the National Restaurant Association&rsquo;s ServSafe&reg; program, which identifies handwashing as the #1 step in preventing cross-contamination.
Technology can support food safety - but properly and regularly cleaned hands are what truly upholds it.
Technology Helps, But It Can&rsquo;t Replace Clean Hands
Foodservice technology has advanced rapidly, improving monitoring, consistency, and recordkeeping. But it still can&rsquo;t prevent the contamination risks that happen in seconds:
<ul>
<li>Raw-to-ready cross-contamination</li>
<li>Transfer of viruses and bacteria</li>
<li>Touchpoints between surfaces, equipment, and staff</li>
</ul>
A device can remind someone to wash, but it cannot wash thoroughly for them.
The Science Still Favors Soap
While technological innovation brings new efficiencies, soap and water still do what no device can:
<ul>
<li>Soap breaks down oils that trap pathogens</li>
<li>Scrubbing physically dislodges contaminants</li>
<li>Micelles lift and trap germs</li>
<li>Water rinses them away</li>
</ul>
This mechanical action of friction + chemistry is still unmatched and remains the most effective frontline defense in kitchens.
Technology Can't Replace Accountability
Even with digital systems in place, the success of any food-safety program relies on people:
<ul>
<li>Employee awareness</li>
<li>Personal responsibility</li>
<li>Leaders modeling correct behavior</li>
<li>A kitchen culture where handwashing is universal</li>
</ul>
You can automate reminders, but you can&rsquo;t automate responsibility. High-performing kitchens must rely on strong habits, not just strong equipment.
Proper Handwashing (Simple, Effective Steps)
1. Wet hands 2. Apply soap 3. Scrub for 20 seconds: palms, backs, between fingers, under nails 4. Rinse thoroughly 5. Dry completely
Five steps. Twenty seconds. Proven effective.
Future-Proof by Strengthening the Basics
As operators plan for the next decade of innovation, the smartest strategy is blending new technology with timeless SOPs. Proper handwashing continues to support:
<ul>
<li>Stronger inspection performance</li>
<li>Reduced cross-contamination</li>
<li>More consistent guest experiences</li>
<li>Lower foodborne illness risks</li>
<li>A more confident workforce</li>
</ul>
Innovation will continue to reshape the kitchen, but hygiene fundamentals will always define its success.
The Most Future-Ready Move Is Also the Most Simple
For operators wanting to reduce risk and protect their business, the path is clear:
Invest in the basics. Reinforce them relentlessly. Lead by example.
No matter how advanced the kitchen becomes, proper handwashing will always be the simplest and most reliable way to keep guests, employees, and operations safe.
Content courtesy of Handgards, Inc.
Sources:
<a href="https://www.nfid.org/hand-hygiene-101" target="_blank">Arbogast, J. (n.d.). Hand Hygiene 101. National Foundation for Infectious Diseases</a>
<a href="https://www.cdc.gov/restaurant-food-safety/php/practices/handwashing.html" target="_blank">Centers for Disease Control and Prevention. (n.d.). Food Worker Handwashing in Restaurants</a>
<a href="https://www.cdc.gov/foodsafety/foodborne-germs.html" target="_blank">Centers for Disease Control and Prevention. (n.d.). Foodborne Germs &amp; Illnesses</a>
<a href="https://globalhandwashing.org/wp-content/uploads/2023/05/HH-2022-Research-Summary_Final.pdf" target="_blank">Global Handwashing Partnership. (2022). 2022 Hand Hygiene Research Summary</a>
<a href="https://www.sciencedirect.com/science/article/pii/S0362028X22000060" target="_blank">Journal of Food Protection. (2022). Hand Hygiene Product Use by Food Employees in Casual Dining and Quick-Service Restaurants</a>
<a href="https://www.servsafe.com" target="_blank">National Restaurant Association. (n.d.). ServSafe</a>
<a href="https://www.who.int/campaigns/world-hand-hygiene-day/2021/key-facts-and-figures" target="_blank">World Health Organization. (2021). World Hand Hygiene Day: Key facts and figures</a>

The most powerful food-safety tool is still a pair of clean, properly washed human hands.

Future-Proofing Food Safety: Why Handwashing Still Outperforms Technology

Many independent restaurant operators simply don&rsquo;t have the time&mdash;or the desire&mdash;to manage their websites and social media themselves. It&rsquo;s common to hand these tasks to a trusted manager or outsource them to a freelancer or agency. Skilled web developers and social media marketers can certainly strengthen your brand. However, stepping back from your online messaging can sometimes create challenges&mdash;from guest confusion to missed opportunities and even lost business.
Develop written guidelines for the kinds of online messaging you allow. Because guests have diverse beliefs, political or religious posts may not connect well with everyone. You take a risk when you publish them on your business&rsquo;s media. Viewers will attribute anything posted on your website and social media feed as a reflection of your restaurant&rsquo;s culture and views. Your restaurant is in the food service and hospitality business. You are best served by avoiding controversial topics. Offended guests will share posts and screenshots with their social media networks.
A brand is no longer what we tell the consumer it is&mdash;it is what consumers tell each other it is. &ndash; Scott Cook
Review content promoting special events and offerings before they go live. A recent Valentine&rsquo;s Day promotion advertised a fixed‑price meal that &ldquo;pairs well with our signature margarita.&rdquo; Some guests assumed the drink was included with the special, leading to disappointment when they learned the cocktail wasn&rsquo;t part of the offer.
When you pass along your social media duties, we strongly encourage you to approve posts for the first few weeks to ensure the messaging aligns with your brand. Establish a trial period to ensure content and tone are consistent with the image you wish to convey about your concept. The copy should be written clearly and without typographical errors. Mistakes on your website and social media can create confusion and may affect how guests perceive your brand.
Develop a social media policy for your staff. Ensure your crew knows what they can and cannot post about the restaurant on their social media feeds. All restaurant companies&mdash;even small independent operations&mdash;benefit from having clear guidelines outlining what is appropriate and inappropriate for employees to post on social media.
Social Media Policy Template for Restaurants
Social media is now mainstream and restaurants, like any business, need to recognize that people, and sometimes even their employees, are talking about them online.
All restaurant companies, including small independent operations, would be wise to have establishes guidelines for what is appropriate and what is not appropriate communication for their employees on social media websites.
Case in point -- The Youtube.com video showing two Domino's employees doing gross things in one of their restaurant's kitchen in April 2009 should have sent a strong warning to anyone in the restaurant business about indiscriminant employee social media use.
Download&nbsp;<a title="Marketing-and-Social-Media-Policy-Template" href="https://greatmenusstarthere.com/uploads/files/Marketing-and-Social-Media-Policy-Template.pdf" target="_blank">this template</a> entitled "Policy Regarding Use of Social Media by Employees" as a guide to create your own policies and guidelines for your company and its employees.
Summary of Features &amp; Benefits:
<ul>
<li>Provides guidelines for establishing your own social media policy</li>
<li>Discusses and details examples of inappropriate social media use for employees at work and when they are off duty</li>
<li>Addresses employee use of company equipment and facilities for non-work-related activities</li>
<li>This template can be easily modified to reflect the specific policies and guidelines you want in your restaurant</li>
</ul>
Source: RestaurantOwner.com

Stepping back from your online messaging can sometimes create challenges—from guest confusion to missed opportunities and even lost business.

Keep Your Eye on Your Online Messaging

In the fast pace of the foodservice industry, one thing remains constant: Changing (and usually increasing) food costs. But by focusing on and getting innovative with core ingredients, operators can optimize purchasing, reduce waste, and improve kitchen efficiency. Learn more about how to make this strategy work in the back of house, while providing residents with balanced, appealing meals that feel fresh and meet their dietary needs.
Reducing Ingredients, Increasing Appeal
Rising food prices are forcing food program directors to get creative. In a recent study, 50% of senior living operators say they&rsquo;re responding to higher costs by focusing on better ingredient management. How does this work? It&rsquo;s about reducing the number of different core menu elements and using seasonings, garnishes and produce to add variety. This strategy helps maximize ingredients and minimize prep while making each plate pop with extra color and flavor. Limiting prep needs also eases labor demands, another cost-saving measure. By sharing components across multiple dishes, operators can reduce waste and get the most out of each ingredient.
The Versatility of Turkey
Turkey is easy to incorporate across multiple recipes as a center-of-the-plate feature or a nutritious alternative. The American Culinary Association cites turkey as a &ldquo;lean, versatile protein that can be used interchangeably in recipes that call for other proteins with small adjustments in cooking time.&rdquo; Turkey&rsquo;s versatility makes it an excellent choice for all dayparts, diverse dietary needs and flavor profiles. Restaurateur and entrepreneur Chef Joe Urban notes, &ldquo;Its mild flavor makes it the perfect base for bold marinades, spice rubs and sauces, allowing me to take it in any direction; smoky, spicy, sweet or savory.&rdquo; With many <a href="https://www.butterballfoodservice.com/resources/appealing-to-baby-boomers-with-your-senior-living-menu/" target="_blank">baby boomer</a> residents looking for more variety in their food options, turkey offers a ready canvas for exciting flavors and cuisines.
Easy Products for Menu Planning
Operators looking to streamline menus with turkey will love <a href="https://www.butterballfoodservice.com/products/roast-serve-skin-on-turkey-breast/" target="_blank">Roast &amp; Serve Turkey Breast</a>. This fully cooked product can serve as the base for a variety of health-forward recipes like:
<ul>
<li><a href="https://www.butterballfoodservice.com/recipes/turkey-garam-masala/" target="_blank">Turkey Garam Masala</a>: An aromatic dish with roasted curried cauliflower and Brussels</li>
<li><a href="https://www.butterballfoodservice.com/recipes/turkey-adobo-bowl/" target="_blank">Turkey Adobo Bowl</a>: Black beans, corn and avocado over brown rice, featuring Filipino-inspired flavors.</li>
<li><a href="https://www.butterballfoodservice.com/recipes/arroz-con-pavo/" target="_blank">Arroz Con Pavo</a>: Sazon-seasoned rice with mixed veggies, smoked paprika and black&nbsp;beans</li>
<li><a href="https://www.butterballfoodservice.com/recipes/kona-turkey-bowl/" target="_blank">Kona Turkey Bowl</a>: Quinoa and forbidden black rice with veggies, wakame, pineapple and a soy-ginger glaze</li>
</ul>
Success in the face of rising costs comes down to striking the balance between simplicity and variety. With a few tweaks to menus and leaning on core ingredients and versatile proteins like turkey, operators can continue to make their food programs a highlight of residential life.
Content courtesy of Butterball Foodservice
Sources:
<a href="https://seniorhousingnews.com/2024/01/12/senior-living-operators-turn-focus-to-cost-control-in-dining-programs/" target="_blank">&ldquo;Senior Living Operators Turn Focus to Cost Control in Dining Program&rdquo; &ndash; 2024 &ndash; Senior Housing News</a>&nbsp;
<a href="https://emenuchoice.com/news/standardizing-menu-cycles-for-senior-dining" target="_blank">&ldquo;Standardizing Menu Cycles for Senior Dining&rdquo; &ndash; 2023 &ndash; eMenuCHOICE</a>
<a href="https://www.acfchefs.org/Downloads/IOTM/201906.pdf" target="_blank">&ldquo;Turkey: Ingredient of the Month&rdquo; &ndash; 2019 &ndash; American Culinary Federation Education Foundation</a>&nbsp;
<a href="https://jisem-journal.com/index.php/journal/article/download/3103/1333/5067?utm_source=chatgpt.com" target="_blank">&ldquo;Enhancing Operational Efficiency in Restaurants Through Menu Analytics&rdquo; &ndash; 2025 &ndash; Journal of Information Systems Engineering and Management</a>&nbsp;
<a href="https://www.meatpoultry.com/articles/29181-turkey-continues-to-grow-as-year-round-protein" target="_blank">&ldquo;Turkey Continues to Grow as Year-Round Protein&rdquo; &ndash; 2023 &ndash; Meat + Poultry</a>

By focusing on and getting innovative with core ingredients, operators can optimize purchasing, reduce waste, and improve kitchen efficiency.

Streamlining Senior Living Menus to Offset Rising Costs

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