Want to grab attention and grow your bottom line? These four trends can help you refresh your menu with what today’s diners are really looking for: signature flavors, global influences, bold heat, and convenient formats built for modern lifestyles. From limited-time soup features to takeout-ready packaging, these trends give operators practical ways to stay competitive and relevant.¹ And here’s why it works: Guests are drawn to menu items they can’t replicate at home.¹

Trend #1: Lean In to Mediterranean Flavors

Global flavors continue to trend across foodservice, but Mediterranean cuisine is standing out with its fresh ingredients, bold seasonings, and health-forward appeal. Consumers often associate Mediterranean dishes with wellness, which gives them a built-in “health halo” that resonates on modern menus.¹ While these flavor profiles have long been a fit for soups, they’re also showing up in surprising places—like beverages. Onyx Coffee Lab in Rogers, Arkansas, offers a Golden Milk Latte with turmeric, while K’Far Cafe in Philadelphia menus a Yemenite Latte spiced with cardamom and warming aromatics.

Operators are also leaning in to Mediterranean soup traditions. At Andros Taverna in Chicago, guests can order Avgolemono Soup, while Mykonos Restaurant in Niles, Illinois, serves Trahana with Tomato Soup.

Trend #2: Add Flavor Firepower

Heat is in high demand³—and diners are chasing it across the menu. From the chip aisle to the entrée line, spice is showing up in more formats and flavors than ever. Kettle Brand® Jalapeño Kettle Potato Chips bring real heat and gluten-free crunch, while vinegar-forward flavors—like spice’s tangy cousin—are gaining serious traction, projected to grow 35% on menus over the next four years.²

Beyond chips, spice works wonders in creative applications. Try LTOs like a Southwest Chipotle Chicken using or offer a Non-Alc Bloody Mary with V8® for a fiery beverage option. Want proof that heat draws hype? Orochon Ramen in Los Angeles is famous for its “Special 2” ramen challenge, where the reward for enduring extreme heat is an ice-cold beer—and serious bragging rights.

Trend #3: Takeout Is Taking Off

Off-premise dining isn’t slowing down—it’s evolving fast. While nearly three in five soup or salad orders are still enjoyed in house, demand for takeout and delivery remains strong and is expected to keep rising.¹ And as off-premise occasions grow, portability is becoming a must-have feature for menu items.¹ Drive-through and QSR formats now lead the pack, with takeout and drive-through visits outpacing dine-in both weekly and monthly.⁴ Though delivery happens less often overall, it’s especially popular with Gen Z and Millennials, making off-premise strategy essential for reaching younger consumers.⁴

Diners are also looking for more variety—33% say they’d like fast-food spots to offer soup.⁴ And packaging plays a bigger role than ever. Brands like Maggiano’s, Firehouse Subs, Coffee Bean & Tea Leaf, and Noodles & Company top the charts for takeout packaging.⁵ Why? Because food quality and packaging quality are closely linked, especially in off-premise formats.⁵ For operators, dialing into portability is a direct path to long-term profitability.

There’s also a growing opportunity for restaurant operators to tap into seasonal flavor pairings that elevate snacking and takeout offerings. Consider seasonal pairings that bring warmth and comfort to every bite—think chips with caramelized onion dip, pretzels served alongside maple-mustard spread and paired with a rich beer cheese fondue.

Trend #4: Serve Soups as a Snack

Soup isn’t just for lunch anymore. As consumers look for lighter, more flexible options throughout the day, positioning soup as a snack offers a simple way to boost traffic and profitability. It’s ideal for busy customers who want something quick but satisfying, and its built-in versatility makes it easy to serve in smaller, snack-size portions.

Soup also appeals to a wide range of dietary preferences, including vegetarian, vegan, and gluten-free options. Plus, rotating seasonal varieties keeps menus fresh and encourages repeat visits. Gilbert’s Chowder House in Portland, Maine, embraces this with multiple sizes of its award-winning chowders—from snackable cups to full-on bread bowls.

Diners crave what’s bold, flexible, and hard to replicate at home—and soup checks every box. From global flavors to snackable portions and takeout-ready options, these four trends offer simple ways to stay relevant and boost profitability.

Content courtesy of Campbell’s Foodservice

¹Technomic, Soup & Salad Consumer Trends Report, 2025

²Datassential, Salt & Vinegar, 2024

³Datassential, Spicy, 2024

⁴Datassential, Off-Premise Consumer Preferences, September 2024

⁵Datassential, Chain Performance Update – Convenience, Delivery, and Takeout, December 2024