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

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

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

Hormel - Bacon 1 - Great Bacon in Half the Time - skyscraper - both - 02.20

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

Dixie Ultra Surface Systems - banner - both - 02.23

Nestle Vitality - Build a Refreshing Beverage Program - banner - both - 04.20

Simplot - Pineapple Perfected - RoastWorks - skyscraper - both - 08.20

Rich's Plant-Based - Good Things Grow - banner - both - 11.20

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

Ambrosia Chocolate - banner - both - 03.23

Skyscraper Ad - MM - Cook - Operator

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

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

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

Wild Alaska Keta Salmon - banner - both - 08.25

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

Knorr's Cook with More Possibilities - skyscraper - both - 09.24

Performance Dairy Clarified Butter - banner - both - 04.24

Sunny Fresh Egg Bake Bites - skyscraper - both - 03.23

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

Savor the Experience - OE - banner - 09.29 - 12.28.25

Hormel - Fontanini - Handcrafted Meats - Unparalleled Flavor - banner - both - 02.20

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

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

Wild Alaska Burgers - banner - both - 04.25

Golden Tiger Vegetable Spring Roll - Elevate Dishes with Vibrant Flavor - OE - banner

Sugar Foods Barista Blend - banner - both - 04.17

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

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

Butterball - Your Trusted Partner - skyscraper - both - 07.19

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

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

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

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

Indiana Packers - Vertical Integration - banner - both - 07.21

Catch of the Season - skyscraper - both - 07.22

Simplot RoastWorks - skyscraper - both - 01.20

McCain - Tactical Takeout Webinar - skyscraper - both - 05.20

Knorr's Cook with More Possibilities - banner - both - 09.24

General Mills - Gluten Free Options - banner - both - 03.18

Entree Redi Wild Alaska Pollock - banner - both - 08.25

Ready to Eat Frozen Vegetables - banner - both - 03.23

Diamond Crystal Kosher Salt banner with chef - both - 04.23

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

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

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

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

Dan's Prize Pot Roast, Prime Rib, Short Ribs Time-Intensive Proteins Made Easy - banner - both - 04.20

Performance Dairy Convenience and Consistency - banner - both - 04.24

Entree Redi Wild Alaska Pollock - skyscraper - both - 08.25

Simplot Harvest Fresh Avocados - skyscraper - both - 01.20

Simplot Pineapple Perfected - RoastWorks - banner - both - 08.20

Basic American Shred Competition operator banner ad - 12.17

Banner Ad - 3 - OE - Operator - supersized

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

Nestle Vitality - Build a Refreshing Beverage Program - both - skyscraper - 04.20

Essity - Clean Dry Hands - banner - OE - 03.17

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

This Soup Can Do That Chicken Noodle - both - skyscraper - 10.03.25

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

Empress 5-Compartment School Food Tray - 05.22

Tyson - Bonici - Crave Chorizo - skyscraper - both - 04.21

Savor Imports - banner - both - 06.24

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

Dan's Prize Sliced Meats Convenience - banner - both - 04.20

Wild Alaska Keta Salmon - skyscraper - both - 08.25

Mini Cinnamon Swirl French Toast - banner - both - 09.23

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

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

Performance Dairy Extra Melt - banner - both - 04.24

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

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

Basic American Crispy Craveable Operator banner ad - 12.17

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

Seafood is Better - skyscraper - both - 05.21

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

Simplot RoastWorks - banner - both - 01.20

Wild Alaska Salmon Burgers - banner - both - 04.25

This Soup Can Do That Cream of Chicken Garlic Parm Chicken - both - banner - 10.03.25

Wild Alaska Salmon Burger - skyscraper - both - 04.25

Sugar Foods Barista Blend - skyscraper - both - 04.17

Simplot Harvest Fresh Avocado - banner - both - 01.20

Sunny Fresh Egg Bake Bites - banner - both - 03.23

Reel in Greater Appeal - both - banner - 10.22

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

Savor the Experience - OE - skyscraper - 09.29 - 12.28.25

Reel in Greater Appeal - skyscraper - both - 10.22

Simplot GoodGrains - skyscraper - both - 01.20

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

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

Find Fresh Inspiration - skyscraper - both - 08.22

Dan's Prize Corned Beef Pastrami - Simple, Tender - banner - both - 04.20

Diamond Crystal Kosher Salt skyscraper - both - 04.23

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

Dixie Ultra Surface Systems - skyscraper - both - 02.23

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

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

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

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

Consumers today are accustomed to expecting personalization in every aspect of life and food and restaurant experiences should be no exception.
It&rsquo;s a step in the right direction when a server asks guests, &ldquo;Are there any allergies at this table?&rdquo; That means the operator is willing to make changes to most menu items&mdash;or at least guide customers to dishes that may be modified.
More and more, establishments are adopting the old Burger King motto, &ldquo;Have it your way,&rdquo; and allowing consumers to personalize dishes, whether directly or through technology.
&ldquo;Consumers today are accustomed to expecting personalization in every aspect of life&mdash;and food and restaurant experiences should be no exception,&rdquo; Datassential&rsquo;s report, Operator Check-In: Personalization &amp; Customization, stated.1 &ldquo;While increased customization can invite logistical challenges, it can also be an opportunity to enhance service, menu variety and customer loyalty.
&ldquo;In a time of rising costs and supply chain disruptions, embracing flexibility can also allow operators to flex their creativity and adapt to new challenges. Done right, customization can truly be a game-changer.&rdquo;
According to Datassential, 30% of operators1 said their menus are designed to allow for and encourage customization, with the latter heavily relying on technology to get the job done. For example, at <a href="https://asterhallchicago.com/" target="_blank">Aster Hall</a> in Chicago, diners order their meals on cashless kiosks where they can decide on every topping, condiment and even the temperature of their burgers. Fast-casual chain <a href="https://www.restaurantbusinessonline.com/technology/just-salad-turns-artificial-intelligence-help-guests-build-their-lunch" target="_blank">Just Salad turns to AI</a>2 to help customers create offerings based on their preferences, nutrition goals and taste profiles. The system even generates personalized recommendations like nutrition information and dressing suggestions.
Yet another fast-casual spot, <a href="https://www.honeygrow.com/" target="_blank">Honeygrow</a> specializes in stir-fry dishes, salads and honeybars. Here, customers use digital tablets to create their ideal meals with various ingredients and sauces. In the end, concepts like these streamline the meal preparation process and improve efficiency.
Further, Datassential continued, 62% of operators maintained that they have a set menu, yet provide or accommodate some customizations upon request.1 For example, several concepts like the <a href="https://www.culinarydropout.com/" target="_blank">Culinary Dropout</a>&nbsp;gastropub chain, which boasts locations in Birmingham, Alabama; Charlotte, North Carolina; and Denver, guests can customize charcuterie boards right down to the cheeses, chutneys and choice of meats.
Customization of healthier meals at foodservice venues
As more consumers aim to lead healthier lifestyles, their approaches to dining out have changed. Datassential noted that 53% of consumers want healthy options to choose from for their entre&eacute;s at restaurants.3 Here are some key statistics to note:
<ul>
<li>57% of consumers said they need to eat healthier&mdash;and healthy eating is projected to continue to grow in 2025 and beyond.3</li>
<li>Customization of healthy meals is key as 70% of consumers said that food that is healthful for some people may not be for others.3</li>
<li>According to operators, consumer demand for healthful options at foodservice is not only strong, yet steadily growing:4
<ul>
<li>48% said that customer-demand for healthy menu items is higher today.</li>
<li>47% said that more customers are requesting healthy modifications in general today.</li>
</ul>
</li>
<li>Operators have also noticed that consumers are more cognizant of&mdash;and have higher demand for&mdash;healthful customizations:4
<ul>
<li>62% said more customers are requesting allergy-free foods.</li>
<li>41% said more customers look for health and wellness descriptors.</li>
<li>38% said more customers are requesting nutritional details about their menu items.</li>
</ul>
</li>
</ul>
Digging deeper into personalized wellness on menus
It&rsquo;s starting to sink in for many operators that consumers are serious about their health and wellness goals. Menus that were once dedicated to indulgent, decadent dishes are being modified to accommodate lighter offerings. It&rsquo;s called balance, plus it&rsquo;s a way to satisfy guests of all levels.
For example, Chicago&rsquo;s <a href="https://www.waxvinylbar.com/" target="_blank">Wax Vinyl Bar and Ramen Shop</a> only offered Japanese noodle bowls and fried appetizers when it first opened in 2024. Now that owner Lee Farmer recognizes that many of his customers&mdash;mostly women&mdash;want lighter fare, he&rsquo;s added a cucumber avocado salad and watermelon sushi poke bowl to the menu. His ramen bowls are customized, allowing guests to choose spice level and toppings, which include a soft-boiled egg, shiitake mushrooms, saut&eacute;ed collard greens, raw dandelion greens and dashi.
According to Datassential, &ldquo;&lsquo;Diet specific&rsquo; is an inception-level bowl mega trend. Bowls are endlessly customizable, which makes them an ideal platform for those with specific diet needs. Bowls marketed to those following paleo lifestyles, vegan diets, etc. are becoming more common.&rdquo;5
The bowl trend shows no signs of slowing down, with dinner bowls up 25% in 2025 and projected to increase by 17% over the next four years. And veggie and grain bowls are predicted to perform especially well over four years, with a projected 51% and 91% four-year growth, respectively.6 Here are some additional statistics:
<table width="678">
<tbody>
<tr>
<td width="144">&nbsp;</td>
<td width="126">&nbsp;</td>
<td width="132">
Bowls on Menus
</td>
<td width="132">&nbsp;</td>
<td width="144">&nbsp;</td>
</tr>
<tr>
<td width="144">&nbsp;</td>
<td width="126">
Menu Penetration
</td>
<td width="132">
Past 1-Year Growth
</td>
<td width="132">
Past 4-Year Growth
</td>
<td width="144">
Projected 4-Year Growth
</td>
</tr>
<tr>
<td width="144">
Bowl
</td>
<td width="126">
31.9%
</td>
<td width="132">
--
</td>
<td width="132">
-3%
</td>
<td width="144">
+6%
</td>
</tr>
<tr>
<td width="144">
Dinner Bowl
</td>
<td width="126">
25.4%
</td>
<td width="132">
+2%
</td>
<td width="132">
+14%
</td>
<td width="144">
+17%
</td>
</tr>
<tr>
<td width="144">
Breakfast Bowl
</td>
<td width="126">
16.8%
</td>
<td width="132">
+2%
</td>
<td width="132">
-4%
</td>
<td width="144">
+7%
</td>
</tr>
<tr>
<td width="144">
Veggie Bowl
</td>
<td width="126">
1.6%
</td>
<td width="132">
+21%
</td>
<td width="132">
+36%
</td>
<td width="144">
+51%
</td>
</tr>
<tr>
<td width="144">
Grain Bowl
</td>
<td width="126">
1.0%
</td>
<td width="132">
-9%
</td>
<td width="132">
-8%
</td>
<td width="144">
+91%
</td>
</tr>
</tbody>
</table>
(MenuTrends YE MAR&rsquo;25)6
Bowls with consumers7
% of consumers who&hellip;
<ul>
<li>Know It: 76%</li>
<li>Have Tried It: 61%</li>
<li>Had Many Times: 10%</li>
<li>Love/Like It: 48%</li>
<li>Love/Like It Among Those Who Have Tried It: 75%</li>
<li>18% of health-focused consumers love it</li>
</ul>
For establishments like Chipotle, True Food Kitchen and Panera Bread, serving dishes with functional ingredients&mdash;which offer specific health benefits beyond basic nutrition&mdash;is gospel. Think superfoods, nutrient-dense ingredients, and plant-based and antioxidant-rich options. This is especially important as <a href="https://www.drugs.com/news/1-10-americans-has-glp-1-weight-loss-survey-says-126165.html" target="_blank">one in 10 American consumers are on GLP-1 medications</a>8 and are in need of personalized, proper nutrition.
&ldquo;Personalized wellness is an inception-level health &amp; wellness trend&mdash;now in its early stages,&rdquo; Datassential reported, &ldquo;it presents a prime opportunity to get ahead by offering personalized, customizable healthy menu options.&rdquo;9
Operators should keep these statistics in mind when considering how to cater to this audience:
Functional foods and benefits10
<ul>
<li>Gut health is a priority for many, with more than 80% of consumers saying they&rsquo;ve adopted at least one strategy to improve it in the past year.</li>
<li>92% of consumers said they intentionally use food and drinks to achieve at least one health goal.</li>
</ul>
Where consumers said food and drink made the biggest impact on physical health:10
<ul>
<li>Improving heart health: 86%</li>
<li>Managing weight: 85%</li>
<li>Improving gut and digestive health: 85%</li>
<li>Managing or preventing diabetes: 81%</li>
<li>Boosting your immune system: 80%</li>
</ul>
Where consumers said food and drink made the biggest impact on mental health:10
<ul>
<li>Providing energy throughout the day: 87%</li>
<li>Helping you live longer: 79%</li>
<li>Reducing fatigue/tiredness: 78%</li>
<li>Improving mental sharpness: 73%</li>
<li>Helping you sleep better: 71%</li>
<li>Improving/regulating your mood: 69%</li>
</ul>
For foodservice operators navigating today's personalization-driven market, the message is clear: Flexibility isn't just good customer service&mdash;it's good business.
Those who embrace customization technologies, train staff to accommodate dietary needs, and design menus with modification in mind aren't just serving meals; they're building loyalty in a competitive landscape where the ability to say "yes" to customer preferences may be your most powerful differentiator.
Content courtesy of Simplot Foods
12025 Operator Check-In: Personalization &amp; Customization YE MAR &rsquo;25 2<a href="https://www.restaurantbusinessonline.com/technology/just-salad-turns-artificial-intelligence-help-guests-build-their-lunch" target="_blank">Just Salad turns to artificial intelligence to help guests build their lunch</a> 3Keynote: Healthy YE FEB&rsquo;24 42025 Operator Check-In: Healthy Menuing YE MAY&rsquo;25 5Inspiration Report: Bowls YE APR&rsquo;24 6MenuTrends YE MAR&rsquo;25 7Consumer Preferences YE MAR&rsquo;25 8<a href="https://www.drugs.com/news/1-10-americans-has-glp-1-weight-loss-survey-says-126165.html" target="_blank">1 in 10 Americans Has Used GLP-1 Drugs For Weight Loss, Survey Says</a> 9Inspiration Report: Health &amp; Wellness YE FEB&rsquo;24 10HotShot: Food as Medicine YE APR&rsquo;24

Consumers today are accustomed to expecting personalization in every aspect of life and food and restaurant experiences should be no exception.

Done Right, ‘Customization’ Can Be a Game-Changer in Foodservice

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Done Right, ‘Customization’ Can Be a Game-Changer in Foodservice