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

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McCain - Tactical Takeout Webinar - skyscraper - both - 05.20

Compostable Fiber Dinnerware - banner - both - 08.26

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Rich's Plant Based Cooking Creme - skyscraper - both - 02.18

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Campbells Pacific Rose Chai Pistachio Milk - both - skyscraper - 02.26

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

2026 has been an unusually turbulent year for chain restaurants. <a href="https://www.washingtontimes.com/topics/outback-steakhouse/" target="_blank">Outback Steakhouse</a> has closed locations, <a href="https://www.washingtontimes.com/topics/smokey-bones/" target="_blank">Smokey Bones</a> shut down entirely in April, and <a href="https://www.washingtontimes.com/topics/del-taco/" target="_blank">Del Taco</a> continues to reduce its footprint. The result is an unpredictable restaurant landscape where familiar menus and locations feel less permanent, while nostalgia for menu classics remains strong.
The shake-up extends well beyond the three restaurants. Recent chain closures and location cuts show how widespread the retrenchment has become, including major brands like <a href="https://www.washingtontimes.com/topics/starbucks/" target="_blank">Starbucks</a>, <a href="https://www.washingtontimes.com/topics/popeyes/" target="_blank">Popeyes</a>, and Jack in the Box. Men&rsquo;s Journal reported at least 200 planned closures at <a href="https://www.washingtontimes.com/topics/wendys/" target="_blank">Wendy&rsquo;s</a>, <a href="https://www.washingtontimes.com/topics/pizza-hut/" target="_blank">Pizza Hut</a>, and Papa John&rsquo;s this year.
Inflation, labor costs and shifting consumer behavior have put pressure on restaurant profitability, while some chains also face the fallout from rapid expansion and changing market conditions. This caused an industry-wide pullback that could lead to further consolidation as restaurants focus on their strongest locations and most profitable markets.
For diners, however, a restaurant closure does not necessarily mean the end of menu favorites. As Parade&rsquo;s collection of discontinued fast-food burgers shows, home cooks can easily recreate menu items they miss through copycat recipes and accessible ingredients.
Restaurant nostalgia never leaves
People don&rsquo;t just remember chain-restaurant food; they remember the road trip that ended at a familiar booth, the birthday dinner they requested every year, the late-night drive-thru run or the family meal that became part of a routine. Those associations can make an ordinary restaurant dish feel irreplaceable.
The National Restaurant Association&rsquo;s 2026 What&rsquo;s Hot Culinary Forecast puts that nostalgia into context. Nearly 300 chefs and industry operators identified comfort and nostalgia among the year&rsquo;s leading food trends, inspiring restaurants to rework or bring back familiar dishes to give diners a sense of familiarity and emotional connection.
KFC recently re-released Popcorn Chicken after fans repeatedly demanded its comeback, while McDonald&rsquo;s brought back its discontinued Caesar Sauce for a limited time after years of fan interest. The response shows that customers don&rsquo;t simply forget the food when a restaurant removes it; they remember it, talk about it and, sometimes, keep asking for it years later.
Copycat recipes give restaurant classics a second life
Copycat recipes give restaurant favorites a life beyond the menu. They let home cooks recreate flavors tied to favorite memories, cravings and traditions, even when the original dish is no longer available.
David Murphy of FoodnService sees that as an advantage for restaurants. &ldquo;Copycat recipes are a lifeline,&rdquo; he said. &ldquo;When a fan favorite dish disappears, home cooks don&rsquo;t forget the brand; they obsess over recreating it, and in doing so, they keep saying the restaurant&rsquo;s name out loud for years. That&rsquo;s free brand equity.&rdquo;
Copycat recipes also give diners a practical way to enjoy their favorites without paying restaurant prices every time. &ldquo;Copycat recipes give a valued compliment to restaurants,&rdquo; said Shelby Stover of Fit as a Mama Bear. &ldquo;They&rsquo;re giving people a way to recreate their favorite flavors at home (or at least try!), which is especially helpful when menu items disappear or eating out becomes unaffordable.&rdquo;
One can make a <a href="https://www.washingtontimes.com/topics/starbucks/" target="_blank">Starbucks</a> Iced Americano at home in five minutes without paying cafe prices. Repeat this through the summer, and a significant savings stacks up over time.
Restaurant classics worth making at home
Chain restaurants may change their menus, close locations or pull fan favorites, but home cooks can keep dishes they love in their regular rotation. With <a href="https://www.washingtontimes.com/topics/outback-steakhouse/" target="_blank">Outback Steakhouse</a>, <a href="https://www.washingtontimes.com/topics/wendys/" target="_blank">Wendy&rsquo;s</a>, <a href="https://www.washingtontimes.com/topics/pizza-hut/" target="_blank">Pizza Hut</a>, and <a href="https://www.washingtontimes.com/topics/popeyes/" target="_blank">Popeyes</a> among major brands going through changes, copycat recipes give fans a way to recreate familiar flavors at home whenever they want.
Outback fans don&rsquo;t have to wait for their next restaurant visit to enjoy one of the chain&rsquo;s most comforting dishes. If you&rsquo;re craving a bowl of Outback Potato Soup, you can recreate one at home in minutes using everyday ingredients like garlic, onion, flour, chicken broth, and heavy cream. Simply mix together in a pot, add the boiled potatoes, and finish off with shredded cheese and bacon bits.
The same goes for fan favorite <a href="https://www.washingtontimes.com/topics/wendys/" target="_blank">Wendy&rsquo;s</a> Chili. Instead of making a drive-thru stop, you can simmer a hearty pot at home by combining ground beef, beans, tomatoes and spices for a version that tastes remarkably close to the original. Pizza night is just as easy to bring home, as it&rsquo;s simple to recreate <a href="https://www.washingtontimes.com/topics/pizza-hut/" target="_blank">Pizza Hut&rsquo;s</a> Original Pan Pizza down to its soft, chewy crust and crispy edges without leaving your kitchen.
And if it&rsquo;s <a href="https://www.washingtontimes.com/topics/popeyes/" target="_blank">Popeyes</a>&rsquo; signature dipping sauce you&rsquo;re after, you can stir together a batch of <a href="https://www.washingtontimes.com/topics/popeyes/" target="_blank">Popeyes</a> Spicy Mayonnaise with ingredients already in your pantry. Just combine mayonnaise, spices and vinegar in a bowl, and it&rsquo;s good to go. Spread it on sandwiches, pair it with fries or use it as a dip whenever a fast-food craving strikes.
Menus change, but recipes are forever
Restaurant chains will continue to evolve as they respond to shifting tastes, rising costs, and changing business realities. But the dishes people remember most often outlive the menus that first made them famous. A great copycat recipe turns that nostalgia into something more useful than a memory: a dish you can make, share and pass down in your own kitchen.
Source: Jessica Haggard, Associated Press, in&nbsp;<a href="https://www.washingtontimes.com/news/2026/aug/18/restaurant-nostalgia-never-leaves-copycat-recipes-keep-classics-alive/" target="_blank">The Washington Times</a>
Copyright &copy; 2026 The Washington Times, LLC.

Restaurant Nostalgia Never Leaves: Copycat Recipes Keep the Classics Alive

In 2026, the restaurant industry is leaning heavily into timeless comfort, nostalgic flavors, and elevated everyday basics. Instead of hyper-complex modernist techniques, dining trends focus on "Grandma-core" homestyle cooking, simple French bistro mainstays, and perfected retro staples. [<a href="https://restaurant.org/research-and-media/media/press-releases/national-restaurant-association-unveils-2026-culinary-forecast-smash-burgers-global-comfort/" target="_blank">1</a>, <a href="https://www.forbes.com/sites/amberlovebond/2026/01/06/these-are-the-2026-restaurant-trends-chefs-are-betting-on/" target="_blank">2</a>, <a href="https://guide.michelin.com/us/en/article/travel/top-food-trends-2026-michelin-guide-inspectors" target="_blank">3</a>, <a href="https://www.youtube.com/shorts/L6t-RfdTVRw" target="_blank">4</a>]
Enduring Classics Revamped
<ul>
<li>Smashed Burgers: Reemerging as a social-media and diner favorite, retro-style smashed patties with modern global cheese or sauce twists lead casual menus. [<a href="https://www.trykitchenhub.com/post/nostalgia-and-comfort-food-remixes-trends-for-2026-turning-memory-into-menu-strategy" target="_blank">1</a>, <a href="https://gfs.ca/en-ca/ideas/the-2026-food-beverage-forecast/" target="_blank">2</a>, <a href="https://www.prevuemeetings.com/meeting-planner-resources/food-beverage/fb-trends-a-feast-for-the-senses/" target="_blank">3</a>, <a href="https://restaurant.org/research-and-media/media/press-releases/national-restaurant-association-unveils-2026-culinary-forecast-smash-burgers-global-comfort/" target="_blank">4</a>]</li>
<li>Everyday Proteins: Simple proteins like whole chickens and underutilized cuts of pork are taking center stage as chefs show off the art of making basics brilliant. [<a href="https://www.forbes.com/sites/amberlovebond/2026/01/06/these-are-the-2026-restaurant-trends-chefs-are-betting-on/" target="_blank">1</a>]</li>
<li>French Bistro Staples: Simple Parisian-style neighborhood favorites&mdash;such as oeufs mayonnaise, blanquette, and classic floating islands for dessert&mdash;are driving new casual spaces. [<a href="https://guide.michelin.com/us/en/article/travel/top-food-trends-2026-michelin-guide-inspectors" target="_blank">1</a>]</li>
<li>Nostalgic Comforts: Items like elevated soups, stews, and retro desserts like banana pudding and Basque cheesecakes anchor consumer cravings. [<a href="https://datassential.com/resource/new-classics-2026-food-beverage-trends/" target="_blank">1</a>, <a href="https://www.facebook.com/MICHELINGuideGBI/posts/7-big-food-trends-of-2026-according-to-our-michelin-guide-inspectors-preserved-a/1178728024458354/" target="_blank">2</a>, <a href="https://www.linkedin.com/pulse/renaissance-continental-cuisine-classic-european-dishes-john-koch-nr9fe" target="_blank">3</a>, <a href="https://www.cnscoinc.com/blogs/news/top-topping-trends-to-watch-for-2026-what-wholesale-distributors-should-stock" target="_blank">4</a>, <a href="https://restaurant.org/research-and-media/media/press-releases/national-restaurant-association-unveils-2026-culinary-forecast-smash-burgers-global-comfort/" target="_blank">5</a>]</li>
</ul>
Industry Shifts
<ul>
<li>Value &amp; Simplicity: Restaurants are shrinking menu sizes to focus strictly on quality, cost-smart execution, and approachable price points. [<a href="https://www.jamesbeard.org/stories/top-restaurant-food-trends-2026" target="_blank">1</a>, <a href="https://restaurant.org/research-and-media/media/press-releases/national-restaurant-association-unveils-2026-culinary-forecast-smash-burgers-global-comfort/" target="_blank">2</a>]</li>
<li>Local and Transparent: Deepened community ties, local farm sourcing, and clear, allergen-friendly menu labels define guest expectations. [<a href="https://restaurant.org/research-and-media/media/press-releases/national-restaurant-association-unveils-2026-culinary-forecast-smash-burgers-global-comfort/" target="_blank">1</a>]</li>
</ul>
Content developed with assistance from AI

In 2026, the restaurant industry is leaning heavily into timeless comfort, nostalgic flavors, and elevated everyday basics.

Enduring Classics Revamped

In 2026, innovation isn&rsquo;t only about chasing the next new thing in food and beverage &mdash; it&rsquo;s about rethinking what customers already love. The 2026 food trends landscape reveals that success comes from elevating familiar favorites along with elevating new spins on emerging trends.
Datassential&rsquo;s list of 10 New Classics for 2026, part of our <a href="https://datassential.com/resource/food-and-beverage-trends-2026/" target="_blank">2026 Trends Report</a>, features foods, flavors, and beverages that have become &ldquo;new classics.&rdquo; These items are likely not new to foodservice innovators, but they&rsquo;re now cemented as a must-have for many consumers and can be leveraged across segments and retailers. This list is by no means exhaustive, but it should be considered as menu and retail strategies evolve in 2026.
These classics offer familiarity and flexibility &mdash; the perfect foundation for creative spins that feel both comforting and fresh. Here&rsquo;s a look at some ways to use each &ldquo;New Classic&rdquo; in innovative ways that will excite guests in the year ahead.
(Of course, the point of these &ldquo;New Classics&rdquo; is to see what consumers want now, so if you don&rsquo;t have some of these on your menu, a traditional introduction would work great, too!)
1. Basque Cheesecake: The Burnt Beauty Goes Beyond Dessert
Basque cheesecake&rsquo;s caramelized top and creamy interior have made it a menu darling &mdash; but its real power lies in versatility. This 2026 food trend continues to dominate dessert menus while expanding into new territories.
Innovative plays
<ul>
<li>Basque cheesecake-inspired desserts (think Basque cheesecake tiramisu or chai-spiced versions for fall LTOs)</li>
<li>Mini Basque cheesecake bites paired with coffee flights</li>
<li>Flavor mashups like ube coconut Basque cheesecake for visual impact</li>
</ul>
Why it works: It delivers indulgence with less labor than traditional cheesecake &mdash; and guests love its rustic, intentional imperfection.
2. Lemon Pepper: From Wing Staple to Flavor Amplifier
Lemon pepper has moved far beyond wings, emerging as a bright, craveable seasoning across categories. This versatile flavor profile, that 66% of consumers like or love, according to Datassential, represents one of the most adaptable 2026 food and beverage trends.
Innovative plays
<ul>
<li>Lemon pepper fries, popcorn shrimp, or roasted vegetables</li>
<li>Lemon pepper dust on potato chips or bar snacks</li>
<li>Beverage introductions, like lemon pepper-rimmed savory cocktails</li>
</ul>
Why it works: It hits salt, acid, and heat in one familiar-yet-punchy blend that resonates across demographics.
3. Butter Chicken: The Ultimate Global Flavor Chameleon
Butter chicken has officially entered its &ldquo;flavor era,&rdquo; showing up everywhere from burgers to pizza. As one of the standout 2026 food trends, this globally inspired sauce continues to expand beyond traditional applications and is predicted to grow by 29% on menus over the next four years.
Innovative plays
<ul>
<li>Butter chicken flatbreads or naan pizzas</li>
<li>Butter chicken tacos with slaw for contrast</li>
<li>Fried chicken sandwiches finished with butter chicken sauce</li>
</ul>
Why it works: It&rsquo;s globally inspired, comforting, and especially appealing to Gen Z and Millennials who drive 2026 food and beverage trends.
4. Smashed Items: Technique as a Trend
&ldquo;Smashed&rdquo; isn&rsquo;t just a preparation &mdash; it&rsquo;s a sensory upgrade. More surface area means more crisp, more flavor, more drama. It makes sense that 46% love of like &ldquo;smashed,&rdquo; according to Datassential. This technique-driven 2026 food trend delivers Instagram-worthy results with minimal investment.
Innovative plays
<ul>
<li>Smashed potatoes or carrots with bold sauces</li>
<li>Smashed cucumber salads that soak up vinaigrettes</li>
<li>Smashed dumpling tacos or patty-style proteins</li>
</ul>
Why it works: It&rsquo;s visually engaging, texturally satisfying, and social-media friendly &mdash; key attributes for viral 2026 food and beverage trends.
5. Hot Honey: Sweet Heat That Crosses Every Daypart
Hot honey has become the signature of the &ldquo;swicy&rdquo; (sweet and spicy) movement, and its applications are nearly endless. This flavor phenomenon dominates both 2026 food trends and 2026 beverage trends alike. It&rsquo;s no wonder that it&rsquo;s been the star ingredient in hundreds of LTOs and new menu items over the last several years. Two of the highest-rated last year included the Million Dollar Breakfast Sandwich from First Watch and the Mike&rsquo;s Hot Honey Chicken Sandwich from Red Robin, according to Datassential&rsquo;s Launches and Ratings tool, part of the Datassential One platform.
Innovative plays
<ul>
<li>Hot honey pizza drizzles or chicken glazes</li>
<li>Hot honey cocktails, mocktails, or lemonades</li>
<li>Hot honey desserts, from biscuits to ice cream</li>
</ul>
Why it works: It&rsquo;s familiar, versatile, and bridges savory and sweet with ease, making it essential for operators watching 2026 food and beverage trends.
6. Tomato in Unexpected Applications: The Reinvention of a Staple
Tomatoes may be everywhere, but not like this. Creative tomato applications represent an exciting intersection of 2026 food trends and 2026 beverage trends.
Innovative plays
<ul>
<li>Tomato dust as a cocktail or mocktail garnish</li>
<li>Tomato sorbets, granitas, or smoothies</li>
<li>Dehydrated or candied tomatoes in salads and desserts</li>
</ul>
Why it works: Guests recognize the ingredient, but not the execution &mdash; creating surprise without alienation.
If you want to consider something way outside of the box, consider a headline-making introduction like Smoothie King&rsquo;s Heinz Tomato Ketchup Smoothie, which didn&rsquo;t rank highly with consumers, but surely grabbed their attention.
7. Birria: The Mashup Master
<a href="https://datassential.com/resource/mexican-food-growth-united-states/" target="_blank">Birria&rsquo;s evolution</a> from traditional stew to social media star has unlocked endless menu creativity. This mashup-friendly dish exemplifies the fusion approach defining 2026 food trends.
Innovative plays
<ul>
<li>Birria pizzas, burgers, or quesadilla hybrids</li>
<li>Birria ramen or birria grilled cheese</li>
<li>Protein swaps like chicken or mushroom birria</li>
</ul>
Why it works: It&rsquo;s rich, indulgent, and built for dipping, dunking, and sharing &mdash; perfect for the experiential dining that characterizes 2026 food and beverage trends. And this dish certainly has &ldquo;legs&rdquo; on menus, with predicted growth of 118% on menus over the next four years after growing by an incredible 350% in the last four, according to Datassential&rsquo;s Menu Trends tool, part of Datassential One.
8. Texture in Food &amp; Beverages: Chew on This
Texture has become an experience in itself, especially in beverages. This sensory-focused approach defines multiple 2026 beverage trends and crosses into food applications.
Innovative plays
<ul>
<li>Drinks with foams, boba, jelly cubes, or crunchy toppings (cold foam has surged by nearly 1700% on menus since 2022, and is far from done, with a projected growth of 431% through 2030, Datassential)</li>
<li>Desserts with layered textures (crispy, creamy, chewy)</li>
<li>Chocolate or pastries with unexpected crunch elements</li>
</ul>
Why it works: Texture turns eating and drinking into a multisensory moment guests remember &mdash; and post. This shareability factor makes texture crucial among 2026 food and beverage trends.
9. Ube: Color That Captures Attention
The vibrant purple hue of ube, which Datassential named one of its <a href="https://datassential.com/resource/2023-food-trends-press-release/" target="_blank">10 flavors and ingredients to know in 2023</a>, has made it a social media standout, while its mild flavor keeps it approachable. This Filipino ingredient represents the visual-first approach driving many 2026 food and beverage trends.
Innovative plays
<ul>
<li>Ube lattes, cloud coffees, and milk teas</li>
<li>Ube waffles, croissants, or tiramisu</li>
<li>Ube swirls in soft serve or cheesecake</li>
</ul>
Why it works: It delivers instant visual differentiation with minimal risk &mdash; critical for standing out in competitive 2026 food and beverage trends. It&rsquo;s no wonder the brilliant purple ube has risen on menus by 222% since 2022 and is forecast by Datassential to grow another 86% on menus by 2030.
10. MSG: Umami, Reclaimed
MSG&rsquo;s comeback reflects a broader shift toward flavor transparency and culinary confidence. This umami powerhouse influences both 2026 food trends and 2026 beverage trends as consumers embrace bold, savory flavors.
Innovative plays
<ul>
<li>MSG-enhanced savory cocktails or martinis</li>
<li>Umami-forward sauces, broths, and marinades</li>
<li>Sweet applications like cookies or brownies with subtle savory depth</li>
</ul>
Why it works: Younger consumers are embracing MSG as a flavor booster, not a villain, making it a strategic play for operators targeting trend-forward demographics.
The Big Takeaway: Familiar Doesn&rsquo;t Mean Boring
The New Classics of 2026 aren&rsquo;t about reinvention from scratch &mdash; they&rsquo;re about recontextualization. By applying new formats, textures, mashups, and cross-category thinking, operators can transform familiar favorites into buzzworthy menu moments.
And particularly in an era when consumers&rsquo; wallets may be thin, it&rsquo;s a good time to ensure that classic flavors are represented, because classic often spells comfort.
Understanding these 2026 food and beverage trends provides a roadmap for innovation that balances creativity with consumer comfort.
Source: <a href="https://datassential.com/resource/new-classics-2026-food-beverage-trends/" target="_blank">Datassential</a>

How to reimagine 2026’s must-have flavors on your menu

New Classics, New Energy

From the low-fat and low-calorie trends of the &lsquo;80s and &lsquo;90s, the low-carb trends of the early 2000s to today&rsquo;s demand for functional foods, health trends are constantly evolving. The superstar of the recent functional food trend has undoubtedly been protein, which can now be found in nearly every product imaginable, from pasta to ice cream.
But now, consumers are turning their attention to another health need: fiber.
In fact, consumers are increasing their intake of fiber at nearly the same rates as protein. Over half of consumers (51%) say they are increasing their fiber intake, almost the same number that say they are increasing their protein intake (52%).1
Should consumers be increasing their fiber intake? And if so, how can operators meet the demand?
Here&rsquo;s everything you need to know to stay on top of the top health trend for 2026.
The case for fiber
Should we be eating more fiber? Yes.
While many health trends are widely argued about and disputed, study after study has found that very few people are consuming enough fiber. In fact, more than 90% of women and 97% of men don't meet federal guidelines for fiber intake.2
Yet the health benefits of fiber have long been clear. "The latest science suggests fiber is more consequential to our health than previously understood," reported the Wall Street Journal. "Found in fruits, vegetables, beans, whole grains and other plant foods, it fills us up and aids digestion. It lowers cholesterol and helps keep blood-sugar levels stable.2
Plus, fiber helps with satiety, or staying full, which can in turn help with weight control.3
From fiber to fibermaxxing
Consumers haven&rsquo;t been getting enough fiber for years, so why are they interested now?
Part of the reason is that consumers have become increasingly interested in foods that support gut health in recent years, partly due to the focus on functional foods and new research that shows how important gut health is.
Over half (52%) of consumers say that increasing their consumption of foods and beverages specifically for gut health is important to them in 2026.1
Another reason is the rise of GLP-1s. Because fiber naturally increases the GLP-1 hormone in our bodies, it has sometimes been given nicknames like &ldquo;nature&rsquo;s Ozempic&reg;". Studies have shown that foods rich in fiber not only boost GLP-1 production, but the effect lasts for hours, keeping someone full for long after they eat, even until their next meal.4
All of this focus on the benefits of fiber have led to a related trend: fibermaxxing. While there is no single definition, the social media-friendly term generally refers to going all-in on fiber consumption, aiming to meet and usually exceed the recommended daily intake. While still a niche trend, about 1 in 5 Gen Z consumers (21%) says they know what it is, and over half (52%) of all consumers say they are interested in practicing fibermaxxing.1
Put it into action
For operators that want to meet consumer health demands for fiber, it&rsquo;s important to first showcase the menu options that already have fiber. That may sound obvious, but while 63% of operators say they already offer items that are high in fiber, only 22% actively promote these options.1 Signage, marketing, menu call-outs, and social media campaigns can all highlight the fiber options that are already on offer.
Fiber is a key trend across the industry, including for non-commercial operators. Consider these idea starters:
Colleges &amp; Universities: With Gen Z consumers being even more interested in fibermaxxing, the C&amp;U segment has a chance to get ahead of this trend. This segment has long been a launchpad for new trends. Consider trend-forward, boldly-flavored, fiber-rich options that resonate with a student population.
Recipe inspiration: The Modern Southwestern Veggie Wrap includes bold ingredients like flame-roasted corn and black beans, rich avocado, flavorful chipotle-lime dressing, and authentic cotija cheese for an on-trend, fiber-forward option students will love. <a href="https://www.simplotfood.com/recipe/modern-southwestern-veggie-wrap" target="_blank">View Recipe &raquo;</a>
Healthcare: The overlap between the fiber trend and the healthcare segment is obvious, considering the health benefits mentioned above. But healthy, fiber-forward options can also support healthcare workers and visitors who are looking for feel-good foods when they are feeling particularly stressed or anxious. In fact, studies have shown that eating fiber can regulate mood, reduce stress, and ease anxiety.5
Recipe inspiration: The Mood-Boost Bowl with Sweet Potatoes, Mushrooms, and Ancient Grains is a colorful, feel-good option that includes flavorful options like Thai-style red quinoa with veggies and roasted maple sweet potatoes. <a href="https://www.simplotfood.com/recipe/mood-boost-bowl-with-sweet-potatoes-mushrooms-and-ancient-grains" target="_blank">View Recipe &raquo;</a>
Senior Living: The range of health benefits associated with fiber (digestive support, heart health, cholesterol management, even energy) are all important needs for senior living populations. The key, as always, is offering up these health-forward options in dishes and menu items that are still tasty and enticing, with many residents seeking out the food and health trends they&rsquo;ve seen at retail and on social media.
Recipe inspiration: Sweet Potato Risotto with Couscous and Taleggio is an upscale menu item packed with plenty of veggies, including roasted sweet potatoes alongside red quinoa, giving senior living residents a plant-forward yet comforting fiber-rich menu option. <a href="https://www.simplotfood.com/recipe/sweet-potato-risotto-with-couscous-and-taleggio" target="_blank">View Recipe &raquo;</a>
The data is clear: meeting increasing consumer demand for fiber should be a key goal for the future. Having a range of fiber-forward ingredients can make it easy to develop a range of new and exciting fiber options.
Content courtesy of Simplot Foods
1Fiber is the New Protein, Datassential, January 2026 2<a href="https://www.wsj.com/health/wellness/fiber-diet-americans-health-58cd8ca3?gaa_at=eafs&amp;gaa_n=AWEtsqd1TsVVAish-x-fI-xYdRrhcOAIhakUKUROkUDxiEP8DxkJJZCh6ewbYb5iUgk%3D&amp;gaa_ts=69a0b4c8&amp;gaa_sig=vCIhbdq3nARFIMty5venrpjZE2Qkyxkxmhz1q-PyAYj8U5DjJ1ZPCr_5aay6zfrrlrP97X7usFTW02zIUKDlPw%3D%3D" target="_blank">Americans Don't Eat Enough Fiber. Here's Why That Worries Nutrition Experts, Wall Street Journal, May 2025</a> 3<a href="https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/high-fiber-foods/art-20050948" target="_blank">Chart of High Fiber Foods, Mayo Clinic, December 2025</a> 4<a href="https://www.ncbi.nlm.nih.gov/search/research-news/19757/" target="_blank">Less Snacking, More Satisfaction: Some Foods Boost Levels of an Ozempic-Like Hormone, NPR, October 2023</a> 5<a href="https://www.vogue.com/article/fiber-mental-health" target="_blank">Can Eating More Fiber Make You Happier? Vogue, September 2025</a>

Consumers are turning their attention to another health need: fiber.

How to Capitalize on the Fiber Trend

The desire for nostalgia continues to influence consumer habits across industries: clothing trends, media consumption, and, of course, food. A whopping 68% of adults say that nostalgia factors into their purchases1, so it&rsquo;s important to bring comfort and familiarity into dishes that will truly resonate with guests.
It&rsquo;s not about simply reviving retro cuisine&mdash;it&rsquo;s about tapping into the emotional connections associated with certain flavors, techniques, and eras to create something fresh.
One way we&rsquo;re seeing this play out is through global mashups that introduce unexpected ingredients into mainstream menu items. A popular Houston-based diner demonstrates the fun of this approach with dishes like cheeseburger fried rice, char siu eggs Benedict, and Egg Foo Young gumbo with crawfish. If you&rsquo;re looking to try out the trend and already serve, say, mac and cheese on the menu, why not add some easy toppings to create a brand-new dish? Chorizo, diced bell pepper, and black beans transform the comfort classic into a Mexican-inspired recipe with wide appeal. Menu research shows that the term &ldquo;fusion&rdquo; is up 49% over the past four years2, indicating strong demand for dishes that balance the familiar with international twists.
Kitschy, whimsical dishes are another interesting way to tap into the power of nostalgia. One national family dining chain has found success offering frozen 1950s-style TV dinners for carryout, with such entr&eacute;es as meatloaf, shepherd&rsquo;s pie and pot roast packaged alongside broccoli, mashed potatoes and brownies in oven-ready aluminum trays. But, don&rsquo;t forget that &ldquo;nostalgia&rdquo; means different things to different patrons. While your Millennial customers might reminisce about their favorite discontinued snacks from the 90s, Gen Z sees Y2K culture as completely retro. The current dot cakes trend, for example, feels like a revival of the cupcake craze from the early 2000s.
Finally, consider ways to reinterpret nostalgic flavor profiles without creating exact replicas of historic dishes. For example, Datassential found that vodka sauce is up 202% on menus over the past four years.3 Rather than serving it over pasta, why not try it as a pizza or flatbread sauce? Top with crumbled sausage for a savory and hearty twist. Or get inspired by local cuisine. A burger joint in New York takes the iconic ingredients of a chopped cheese (ground beef, caramelized onion, American cheese, lettuce, tomato, and mayo), but serves them as loaded potato tots instead of a sandwich.
Today&rsquo;s nostalgic dishes create new experiences for patrons&mdash;but they don&rsquo;t have to strain your staff in the process. If you&rsquo;re looking to streamline operations without compromising innovation and excitement, fully cooked IQF meats can make the job a whole lot easier. Talk to your UniPro representative about versatile sausage, beef, and pork toppings from Burke that can bring nostalgic dishes to life.
Content courtesy of Burke Meats
1CivicScience, &ldquo;The Power of the Past: How Nostalgia Is Unlocking Resilient Wallets and New Market Opportunities in 2026,&rdquo; June 25, 2026
2Datassential, &ldquo;Fusion Culture Fuels Rise of Emerging Global Flavors,&rdquo; January 2026
3Datassential, &ldquo;The 2026 Food and Beverage Trends That Deserve a Second Look,&rdquo; 2026

The desire for nostalgia continues to influence consumer habits across industries: clothing trends, media consumption and, of course, food.

A Fresh Take on Tradition

U.S. health officials are continuing to investigate several <a href="https://www.cdc.gov/cyclosporiasis/php/surveillance/index.html" target="_blank">cyclospora</a> outbreaks that, since May, have sickened some 13,895 people, and a <a href="https://www.fda.gov/food/foodborne-pathogens/salmonella-salmonellosis" target="_blank">salmonella</a> outbreak that has affected individuals in 27 states.
According to the <a href="https://www.fda.gov/food/outbreaks-foodborne-illness/investigation-multistate-outbreak-cyclospora-illnesses-iceberg-lettuce-july-2026" target="_blank">U.S. Food &amp; Drug Administration</a>, symptoms associated with Cyclospora usually take about a week to 14 days (or more)&mdash;to surface after ingesting contaminated food or water. These include diarrhea, substantial weight loss, fatigue, abdominal pain, vomiting, nausea, and low-grade fever. Salmonella illnesses can result in diarrhea, fever, and stomach cramps, with symptoms usually starting 12 to 72 hours after swallowing the bacteria. The <a href="https://www.fda.gov/food/outbreaks-foodborne-illness/outbreak-investigation-salmonella-jalapeno-august-2026" target="_blank">FDA</a> and the <a href="https://www.cdc.gov/salmonella/outbreaks/javiana-08-26/index.html" target="_blank">U.S. Centers for Disease Control and Prevention</a> have cited imported iceberg lettuce as the suspected source of one cyclospora outbreak and jalape&ntilde;o peppers as the suspected source of the salmonella outbreak. Both products were reportedly sourced from growers/suppliers in Mexico and have been recalled. There are a few ways to get information on product recalls. They include first consulting suppliers and distributors; then, monitoring FDA recall alerts; subscribing to USDA/FSIS alerts (for meat, poultry, and egg products); and consulting with local health departments. Restaurant and foodservice operators who&rsquo;ve received any of the affected produce should follow these FDA guidelines:
<ul>
<li>Stop serving or selling recalled produce, whether fresh or frozen because produce stored at cold temperatures can still be contaminated</li>
<li>Keep recalled produce away from other foods&nbsp;and from any equipment, utensils, and linens, among other things</li>
<li>Carefully clean and sanitize&nbsp;any surfaces or containers that the products have touched</li>
<li>Determine if cross-contamination&nbsp;with other foods may have happened</li>
<li>Determine the source of the produce, or the supplier if the source of the fresh/frozen produce is unknown</li>
<li>Follow all instructions from the source or supplier&nbsp;on how to return or dispose of the recalled produce</li>
<li>Employees should wash their hands&nbsp;thoroughly after handling recalled produce</li>
<li>Wash any clothing and linens&nbsp;that may have been contaminated</li>
</ul>
&ldquo;During an active foodborne-illness outbreak, it&rsquo;s important for restaurant and foodservice operators to treat any recalled produce as potentially contaminated,&rdquo; says Patrick Guzzle, the National Restaurant Association&rsquo;s vice president of food safety science. &ldquo;Recalled produce can&rsquo;t necessarily be made safe simply by washing or cooking it. We advise operators to follow the FDA&rsquo;s instructions to make sure everyone&rsquo;s health at your establishment is protected.&rdquo; Learn about <a href="https://www.servsafe.com/" target="_blank">ServSafe food safety training and certification</a>
Source: <a href="https://restaurant.org/education-and-resources/resource-library/how-to-handle-recalled-produce-during-a-foodborne-illness/" target="_blank">National Restaurant Association</a>

FDA offers guidelines on what to do at your establishment

How to Handle Recalled Produce during a Foodborne Illness

In foodservice, the pressure to protect margins is constant. With rising costs across labor, ingredients, and fryer oil, it&rsquo;s easy to see why operators might gravitate toward a lower‑priced fry. But while bargain options may look appealing upfront, they often introduce hidden costs that work against profitability and consistency.
Yield fewer servings per case
Lower‑priced fries typically contain higher water content. When cooked, that excess water evaporates, resulting in fewer finished servings per case compared to premium fries. For operators cooking large amounts of fries, whether in quick‑service, fast casual, or campus dining, reduced yield means more cases to buy and more labor handling product that doesn&rsquo;t go as far.
Shorter fries can also require larger portions to achieve the same plate coverage as premium options. That extra handful adds up quickly across a daypart.
Increase fryer oil usage and shorten oil life
Fryer oil is one of the highest impact cost centers in a kitchen. Because bargain fries lose more water during cooking, they tend to absorb more oil, requiring more frequent top‑offs. That extra moisture can also break down fryer oil faster, meaning operators may need to replace oil more often to maintain food quality.
For kitchens that cook high volumes of fries, effective fryer oil management is essential. Premium fries help reduce unnecessary oil usage and support longer oil life.
Inconsistent portions, quality, and guest experience
Consistency matters, especially when fries are among the most frequently ordered items on the menu. Bargain fries often vary more in length, color, and texture. That inconsistency can make it harder for staff to portion correctly and harder for guests to feel confident in what they&rsquo;re getting. Premium fries offer more reliable results across dayparts and cooking conditions.
Premium fries ultimately deliver better value and higher profit
While premium fries may cost more per case, they often deliver better value in the long run through:
<ul>
<li>Higher yield per case</li>
<li>Reduced fryer oil consumption</li>
<li>More consistent portioning</li>
<li>Reliable color, crispness, and texture</li>
<li>Better guest satisfaction</li>
</ul>
Premium fries also work well as the base for high-margin applications, from loaded fry builds to creative LTOs making them a flexible product for increasing revenue.
Find the right fry for your operation
Choosing the best fry comes down to what your kitchen needs from hold time, crispiness, shape, seasoning, or performance under delivery conditions.
Content courtesy of Simplot Foods

While bargain options may look appealing upfront, they often introduce hidden costs that work against profitability and consistency.

The True Cost of Bargain Fries

The holiday season can be one of the most chaotic&mdash;and profitable&mdash;times of year for restaurants.
Guests are eager to celebrate, book group dinners, and treat themselves to festive experiences with friends and family.
But with every restaurant vying for their attention, standing out takes more than just a seasonal menu. A smart holiday marketing plan can make all the difference between a good season and a record-breaking one.
The key is to start early, before the busy holiday season begins, so you can capture more reservations, drive more online orders, and keep loyal customers coming back long after the celebrations end.
In this article, we&rsquo;ll share proven restaurant holiday promotion ideas to help you stand out, boost sales through your direct channels, and turn your restaurant into a destination for holiday celebrations all season long.
You can also watch this quick video for five simple steps to prep your restaurant for the holiday rush.
The most successful restaurant holiday marketing campaigns don&rsquo;t start in December&mdash;they start before Halloween candy even goes on clearance.
Planning and launching your holiday promotions in late October or early November helps you stay top-of-mind and ahead of your competitors as guests begin planning their holiday celebrations. Everyone is busy during this time, which means most guests start making their holiday plans weeks or even months in advance.
Early promotion gives you a better shot at booking corporate holiday parties, filling your reservation list, and locking in pre-orders for holiday meal kits or special holiday menus before customers fill up their calendars.
Map your promotions through the full holiday timeline
Don&rsquo;t just focus on the obvious major holidays like Christmas Eve or New Year&rsquo;s Eve. Extend your campaign to include the entire festive season:
<ul>
<li>Pre-holiday events:&nbsp;Think Friendsgiving dinners, tree lighting nights, or themed trivia events.</li>
<li>Post-holiday recovery:&nbsp;Promote winter comfort food specials in January or a cozy New Year&rsquo;s Day brunch.</li>
<li>Holiday catering:&nbsp;Offer packages for offices or families that want a stress-free gathering.</li>
</ul>
This extended approach turns your restaurant holiday <a href="https://get.chownow.com/blog/restaurant-promotion-ideas/" target="_blank">promotion ideas</a> into an opportunity to boost sales and attract loyal customers throughout the colder months.
Build anticipation with teasers and countdowns
Once your holiday marketing strategy is in place, it&rsquo;s time to create some buzz.
Use social media, your <a href="https://get.chownow.com/products/restaurant-websites/" target="_blank">restaurant website</a>, and any <a href="https://get.chownow.com/products/automated-email-marketing/" target="_blank">marketing tools</a> you have to tease the upcoming holiday specials, early-bird deals, or preorder cutoffs for catering.
Countdown-style posts help encourage customers to act quickly, leading to increased foot traffic, more reservations, and stronger holiday marketing results overall. The goal is to build anticipation and turn excitement into action before the holiday season even starts.
Choose Holiday Promotions Your Customers Will Love
The most successful restaurant holiday promotions focus on giving customers memorable experiences that keep them coming back long after the holiday season ends.
Here are some ways to inspire, delight, and encourage customers to participate in your upcoming holiday events.
Create a festive prix fixe menu that showcases seasonal flavors
A thoughtfully designed prix fixe menu makes planning easy for both diners and your team. Highlight your best seasonal dishes and holiday specials, from fall-and winter-inspired entrees to shareable dishes served family-style for the whole table.
You might even include a complimentary dessert or a small surprise, served in the holiday spirit, to encourage guests to book repeat visits.
These curated menus bring out the festive atmosphere, giving diners something to talk about with their friends.
Offer take-home holiday meal kits for families and groups
Not everyone wants to dine out, but plenty of people still want restaurant-quality food at home. You can create holiday meal kits that make celebrating easy, complete with reheating instructions and packaging that fits your restaurant&rsquo;s brand.
These holiday meal kits not only open new revenue streams but also give your regulars an extra way to support you during the festive season.
Run gift card promotions with bonus rewards for buyers
Gift cards are a proven revenue booster during the holiday season. Incentivize buyers with a holiday deal; for example, offer a $10 bonus card for every $100 gift card purchased.
It&rsquo;s a simple way to boost sales while attracting both loyal customers and new customers who might be trying your restaurant for the first time. Position them as thoughtful, easy gift ideas for friends, coworkers, or clients.
Launch limited-time countdown deals that drive urgency
Get creative with time-sensitive holiday marketing ideas that motivate customers to act.
Launch new holiday promotions every few days, like a &ldquo;12 Days of Deals&rdquo; countdown featuring a steady rotation of free appetizers, takeout discounts, or special desserts. Then, keep the momentum going with &ldquo;New Year&rsquo;s Countdown Offers&rdquo; starting the day after Christmas and running through the end of the year&mdash;promoting festive drink specials and New Year&rsquo;s&ndash;inspired dishes.
These short-term incentives help entice customers, increase engagement, and keep your restaurant part of the conversation all month long.
Turn Your Restaurant Into A Holiday Destination
Your holiday marketing strategies will get guests through the door, but once inside, you want your diners to feel like they&rsquo;ve been transported to a place of holiday wonder.
When you create an environment that reflects the energy and warmth of the holiday season, you&rsquo;re doing more than serving guests; you&rsquo;re building lasting memories that bring people back year after year.
Here are a few ways to make that happen.
Host themed events and pop-ups
Guests love themed nights, chef&rsquo;s tasting dinners, or a weekend pop-up bar with holiday-inspired cocktails. In fact, <a href="https://www.exploretock.com/join/resources/holiday-guest-trends-report/" target="_blank">67%</a> of holiday diners are looking for more than the standard dining experience&mdash;they want something special.
Try ideas your guests won&rsquo;t find anywhere else in town, like inviting carolers or setting up a photo booth so diners can take home a memento.
Even small touches, like a festive playlist, twinkle lights, or seasonal centerpieces, can make your restaurant instantly more inviting.
Partner with local businesses for cross-promotions
Team up with nearby retailers, wineries, or coffee shops to create joint offers&mdash;like a dinner-and-shopping deal or a &ldquo;buy a gift card, get a free latte&rdquo; promotion.
These collaborations expose your restaurant to new audiences and strengthen your ties within the community, all while encouraging guests to support multiple local spots at once.
Run social media contests and giveaways to spark engagement
Launch holiday contests to build awareness and drive engagement by asking followers to share their favorite dish, tag your restaurant, and post photos from their visit for a chance to win a free holiday meal.
Social contests create excitement and generate plenty of user-generated content you can repost throughout the season, keeping diners connected to your brand and inspiring more guests to join in.
Use Your Owned Channels to Drive Better Results
As the holidays approach, competition for diner attention skyrockets. Every restaurant, bar, and catering company is vying for space in your customers&rsquo; feeds and inboxes. That&rsquo;s why it&rsquo;s so important to rely on your owned marketing channels&mdash;the ones you fully control&mdash;to reach your guests directly and maximize results.
Focus on the channels that already work hardest for you:
<ul>
<li>Direct online ordering</li>
<li>Restaurant website</li>
<li>Branded mobile app</li>
</ul>
These owned tools keep the spotlight on your restaurant, not a third-party platform, and help you connect with guests who already love what you do.
Encourage diners to place orders on your direct online ordering
When you market through third-party apps or delivery platforms, you&rsquo;re competing with every other restaurant listed there.
But your owned channels let you reach guests without distractions or commission fees. <a href="https://get.chownow.com/products/direct-online-ordering/" target="_blank">Direct online ordering</a> helps you maintain control over the customer experience while keeping more profit in your pocket.
Promote specials on your website and Google Business Profile
Your&nbsp;<a href="https://get.chownow.com/products/restaurant-websites/" target="_blank">restaurant website</a> is where most diners will go for info about your business during the holidays. Make sure it&rsquo;s updated with your seasonal offerings.
Additionally, ensure your <a href="https://get.chownow.com/blog/google-business-profile-restaurants/" target="_blank">Google Business Profile</a> is up to date with the correct website link, contact information, and holiday hours.
Use your branded mobile app to push holiday offers
A&nbsp;<a href="https://get.chownow.com/products/branded-mobile-apps/" target="_blank">branded mobile app</a> is a great way to connect with customers and remind them of limited-time offers, menu updates, and specials, while keeping them ordering direct.
Start Planning Now and Make This Holiday Season Your Restaurant&rsquo;s Best Yet
The holidays will be here before you know it&mdash;so the earlier you start planning, the better your results will be. With the right mix of creative campaigns, thoughtful experiences, and consistent promotion, you can turn this season into your restaurant&rsquo;s most successful one yet.
Holiday Promotions Ideas Frequently Asked Questions
What are the best holiday marketing ideas for restaurants?
The best holiday marketing ideas for restaurants are the ones that feel authentic to your brand and deliver real value to guests. Think limited-time menus, themed events, or countdown-style promotions that build excitement.
Pair in-person experiences&mdash;like a holiday cocktail pop-up or festive prix fixe menu&mdash;with digital efforts such as email campaigns and social media contests to reach diners wherever they&rsquo;re planning.
How can my restaurant run effective holiday promotions?
To run effective holiday promotions, start by planning early (late October/early November) and aligning your offers with what your guests actually want&mdash;easy ordering, memorable experiences, and great value.
Highlight your promotions across owned channels like your website and app to keep your audience focused on you instead of third-party apps.
Don&rsquo;t forget to track what performs best so you can refine and reuse those campaigns next year.
What are some creative Christmas marketing ideas for restaurants?
Creative Christmas marketing ideas include launching a limited-time holiday menu, offering pre-order family meal kits for Christmas Eve, hosting a themed pop-up dinner or event, and collaborating with local businesses for cross-promotions. You can also run social media contests tied to holiday specials or user-generated content.
How do I increase restaurant sales during the holidays?
To increase restaurant sales during the holidays, focus on three things: early promotion, seamless ordering, and guest loyalty.
Promote your menu and events well before December, make it easy for guests to book or order directly through your site, and follow up with personalized thank-you messages or loyalty rewards.
The combination of convenience and connection is what drives repeat visits&mdash;and bigger ticket sizes&mdash;through the end of the year.
When should I start promoting my restaurant&rsquo;s holiday specials?
You should start promoting your holiday specials at least six to eight weeks before major holidays like Christmas Eve and New Year&rsquo;s Eve. Early promotion helps you secure reservations, streamline staffing, and give guests time to plan group gatherings.
Aim to tease your offers in late October or early November, then ramp up marketing in December with reminders, limited-time deals, and last-minute gift card pushes.
Source: Louise Dalangin, <a href="https://get.chownow.com/blog/restaurant-holiday-marketing-ideas/" target="_blank">ChowNow</a>

A smart holiday marketing plan can make all the difference between a good season and a record-breaking one.

Restaurant Holiday Marketing: Creative Ways to Boost Revenue and Loyalty This Season

Off-premise dining has evolved from convenience into a core revenue channel for restaurants. Whether through takeout, curbside pickup, delivery, or catering, consumers increasingly expect meals to arrive with the same quality, appearance, and organization they would experience in the dining room. For operators, that means every detail&mdash;from packaging to presentation&mdash;plays a role in guest satisfaction.
While packaging often receives the most attention, smaller expendable products can have an equally important impact. Sandwich picks, bamboo and wood skewers, cocktail picks, stirrers, toothpicks, chopsticks, steak markers, and similar accessories help maintain food integrity during transport, keep sandwiches and wraps intact, organize appetizers and garnishes, and create a polished presentation that enhances the overall guest experience.
Consumer expectations continue to rise. Meals shared on social media have made presentation part of a restaurant's brand identity, even for off-premise occasions. A neatly secured burger, an attractively garnished sandwich, or an organized catering tray communicates quality before the first bite. These seemingly simple details also improve operational efficiency by making products easier to assemble, identify, and serve.
Today's operators are also balancing sustainability initiatives with functionality. Many foodservice organizations are expanding their use of renewable materials such as bamboo and wood where appropriate while continuing to evaluate recyclable and other responsible product options. Many commercial bamboo species produce harvestable culms in just 3&ndash;5 years. Because bamboo is technically grass, mature stalks can be selectively harvested while the underground root system continues producing new shoots, allowing established groves to be harvested year after year without replanting. In contrast, hardwood trees may require 40 years or more to mature. Selecting expendables that align with an operation's environmental goals can complement broader sustainability programs without sacrificing performance.
A comprehensive assortment of expendable products gives operators flexibility across a wide range of menu applications. Sandwich picks keep handheld foods secure, skewers are ideal for kebabs and appetizers, cocktail picks elevate beverage presentation, chopsticks support Asian-inspired menus, stirrers enhance beverage service, and steak markers simplify order identification. Together, these products help create consistency across dine-in, takeout, catering, and delivery channels.
As off-premise dining continues to shape the future of foodservice, successful operators will look beyond primary packaging and consider every touchpoint that influences the customer experience. Choosing quality expendables that support presentation, portability, and operational efficiency can help restaurants deliver meals that travel well, reinforce their brand, and leave a lasting impression.&nbsp;
Content courtesy of Handgards, Inc.

Off-premise dining has evolved from convenience into a core revenue channel for restaurants.

Thoughtful Presentation and Disposable Expendables Help Elevate the Takeout Experience

In today&rsquo;s competitive foodservice landscape, limited-time offers (LTOs) have become one of the most effective ways for operators to reach new guests, increase frequency, and build brand excitement. Whether you run fast casual, full service, or campus dining, well‑executed LTOs in foodservice can help you stay relevant, stand out, and drive meaningful revenue lift.
According to Datassential, operators are leaning into the strategy:
<ul>
<li>31% increased the number of LTOs they offered over the past year1</li>
<li>22% of LTOs are popular enough to earn a permanent menu spot1</li>
<li>Successful LTOs can deliver up to 25% higher traffic and revenue1</li>
</ul>
With numbers like these, it&rsquo;s clear why restaurants continue to lean into LTOs. Here&rsquo;s how smart, well‑timed offers can strengthen your business and how to put them to work effectively.
LTOs create urgency and drive trial
When an item is only available for a defined window, guests act fast. Limited availability creates buzz, encourages impulse visits, and gives both new and existing customers a reason to check out your menu now rather than later. LTOs often tap into seasonal moments or trending flavors to create quick bursts of excitement.
LTOs help you reach new customers with low risk
Trying to expand your menu? LTOs let you test new menu items, flavor profiles, or even a meal deal without committing long‑term.
Operators often use LTOs to explore:
<ul>
<li>Trending global flavors</li>
<li>Playful seasonal foods</li>
<li>Indulgent comfort items</li>
<li>Shareable snacks for bar or happy hour menus</li>
</ul>
The best candidates for LTOs are dishes that won&rsquo;t disrupt your kitchen flow but still catch guests&rsquo; attention. Start with a familiar base already on your menu, then build on it with seasonal flavors, bold toppings, or a creative twist to make it feel new.
Strong LTOs build your brand
LTOs give you a steady stream of fresh talking points for digital menus, email, and social media. They help:
<ul>
<li>Attract new guests</li>
<li>Motivate return visits</li>
<li>Differentiate your brand</li>
<li>Amplify what makes your operation unique</li>
</ul>
For operators managing multiple locations, LTOs provide a flexible way to test new flavors or concepts across the system without changing your foundational menu.
LTOs can grow into long‑term profit drivers
With 22% of LTOs becoming permanent items1, LTO cycles double as real‑world menu research. When an LTO performs well, operators know it has real staying power and can add it to the permanent menu with less risk. This is menu development that actually pays for itself.
Looking for menu inspiration to help build your next LTO? Check out the <a href="https://www.simplotfood.com/recipe-ideas/2026-lto-calendar" target="_blank">2026 LTO Planning Calendar &amp; Guide</a> for inspiration on creating fresh ideas, seasonal flavors, and big results all available by joining Simplot+.
1Limited Time Offers, Datassential, November 2025
Content courtesy of Simplot Foods

Well-executed LTOs in foodservice can help you stay relevant, stand out, and drive meaningful revenue lift.

Why LTOs Matter More Than Ever in Foodservice

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