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

Campbells Masterbrand SnackCore Chips and Pretzels - 2 - both - skyscraper - 02.26

Campbells Culinary Reserve Jerk Chicken - both - banner - 02.26

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

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

Reel in Greater Appeal - skyscraper - both - 10.22

Simplot Harvest Fresh Avocado - banner - both - 01.20

Simplot RoastWorks - banner - both - 01.20

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

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

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

Seafood is Better - skyscraper - both - 05.21

Campbells Masterbrand SnackCore Crackers - both - skyscraper - 02.26

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

Campbells Masterbrand SnackCore Chips and Pretzels - both - skyscraper - 02.26

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

Sunny Fresh Egg Bake Bites - skyscraper - both - 03.23

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

Savor Imports - banner - both - 06.24

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

Simplot Harvest Fresh Avocados - skyscraper - both - 01.20

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

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

Basic American Crispy Craveable Operator banner ad - 12.17

Skyscraper Ad - MM - Cook - Operator

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

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

Sugar Foods ecoStick Less Waste - banner - both - 10.16

Simplot Conquest Crispy Potato Strips - banner - both - 01.20

Butterball - Your Trusted Partner - skyscraper - both - 07.19

Simplot RoastWorks - skyscraper - both - 01.20

Simplot GoodGrains - banner - both - 01.20

Indiana Packers - Vertical Integration - skyscraper - both - 07.21

Catch of the Season - skyscraper - both - 07.22

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

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

Breakfast Anytime - OE - skyscraper - 01.26 - 04.26.26

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

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

Skyscraper Ad - MM -  Beat - Operator

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

Wild Alaska Salmon Burger - skyscraper - both - 04.25

A Family of Fine Cheeses - skyscraper - both - 08.22

Seafood is Better - banner - both - 05.21

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

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

Campbells Masterbrand SnackCore Snyders Pieces - both - skyscraper - 02.26

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

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

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

Sugar Foods Deliver It Better - skyscraper - both - 04.20

Sugar Foods Barista Blend - banner - both - 04.17

Wild Alaska Keta Salmon - skyscraper - both - 08.25

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

Sunny Fresh Egg Bake Bites - banner - both - 03.23

Dixie Ultra Surface Systems - banner - both - 02.23

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

Diamond Crystal Kosher Salt skyscraper with chef - both - 04.23

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

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

La Ranchera Birria Base - both - 09.24

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

Essity - Clean Dry Hands - banner - OE - 03.17

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

Find Fresh Inspiration - skyscraper - both - 08.22

Sugar Foods Deliver It Better - banner - both - 04.20

Entree Redi Wild Alaska Pollock - skyscraper - both - 08.25

Sugar Foods ecoStick Dispensers Beverage Station - skyscraper - both -10.16

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

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

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

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

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

Tyson - Wright Brand Bacon - skyscraper - both - 04.21

Campbells Culinary Reserve Thai Curry - both - skyscraper - 02.26

Sugar Food Traina California Dried Fruits - banner - OE - 10.19

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

Simplot Pineapple Perfected - RoastWorks - banner - both - 08.20

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

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

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

Performance Dairy Convenience and Consistency - banner - both - 04.24

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

Campbells V8 Peach Mango and Pomegranate Blueberry - both - skycraper - 02.26

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

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

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

Tyson Cortona Pepperoni - skyscraper OE 1.23

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

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

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

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

Performance Plus Food Safety - skyscraper - both - 09.21

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

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

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

Wild Alaska Burgers - banner - both - 04.25

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

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

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

The restaurant industry stands at the edge of a major transformation. From sustainability to artificial intelligence (AI) and experiential dining, the way guests eat, connect, and spend in 2026 will look dramatically different. According to the <a href="https://restaurant.org/research-and-media/media/press-releases/national-restaurant-association-unveils-2026-culinary-forecast-smash-burgers-global-comfort" target="_blank">National Restaurant Association</a>, 2026 dining trends will redefine menus, operations, and technology strategies for restaurants across all segments.
For owners, operators, and HR managers, staying ahead means more than keeping up with food fads &mdash; it requires rethinking how teams are managed, how data informs decisions, and how evolving guest expectations shape daily operations. This article explores the top 2026 dining trends, providing actionable insights to help restaurants prepare for the future of dining and maintain a competitive edge.
&zwj;Why 2026 Dining Trends Matter for Today&rsquo;s Restaurant Professionals
Every few years, shifts in dining habits, workforce dynamics, and technology reshape the food service landscape. However, what makes the 2026 dining trends particularly important is the speed and scale of change. Rising sustainability demands, post-pandemic consumer behavior, and new sources of innovation are converging at once.
As restaurant operators gear up for 2026, the <a href="https://www.forbes.com/sites/amberlovebond/2026/01/06/these-are-the-2026-restaurant-trends-chefs-are-betting-on/" target="_blank">shifts chefs are spotlighting</a> aren&rsquo;t just fads &mdash; they&rsquo;re signals about deeper changes in how diners think about food and hospitality. Across the industry, there&rsquo;s a pivot from novelty toward intentional, meaningful dining &mdash; patrons increasingly want meals with provenance, thoughtful flavor profiles, and experiences that feel real rather than performative. Trends like sauce-forward cooking, global flavors with clear cultural roots, and live-fire techniques aren&rsquo;t merely aesthetic choices; they reflect a larger demand for authenticity and emotional connection at the table, even as technology and efficiency play bigger roles behind the scenes.
For restaurant professionals, paying attention to these trends now matters because they influence everything from menu development and kitchen investment to guest loyalty and brand positioning. Embracing comfort with refinement or elevating humble ingredients (like chicken or citrus pairings) can help businesses resonate with diners who are tightening their spending and seeking value beyond price &mdash; they want comfort, connection, and culinary resonance. Understanding these priorities early gives operators a strategic edge, enabling smarter staffing, smarter sourcing, and more intentional guest experiences that aren&rsquo;t just trendy but lasting.
&zwj;What Are the Top Restaurant Trends for 2026?
The culinary playbook of 2026 reflects both innovation and intention. Based on the <a href="https://restaurant.org/research-and-media/media/press-releases/national-restaurant-association-unveils-2026-culinary-forecast-smash-burgers-global-comfort" target="_blank">National Restaurant Association&rsquo;s 2026 Culinary Forecast</a>, several key movements are shaping the year ahead.
<ul>
<li>Global Comfort Foods: Classics like smash burgers and international curry bowls are making menus more approachable and nostalgic.</li>
<li>Sustainability at Every Level: Environmentally conscious dining continues to drive operations, from sourcing local produce to eliminating plastic packaging.</li>
<li>Experience-First Dining: Guests crave meaningful interactions, from chef&rsquo;s tables to themed tasting events.</li>
</ul>
&zwj;Key Consumer Shifts Driving Demand
Data from <a href="https://www.opentable.com/c/top-restaurants/dining-trends" target="_blank">OpenTable</a> and <a href="https://www.allied-renewal.com/insights/restaurant-trends-to-watch-in-2026" target="_blank">Allied Renewal</a> show two emerging consumer priorities:
<ul>
<li>Eco-Conscious Eating: Guests are increasingly vocal about sustainability and transparency.</li>
<li>Experiential Dining: Interactive, story-driven eating experiences help restaurants build emotional connections that contribute directly to loyalty and word-of-mouth influence.</li>
</ul>
These insights reinforce that successful restaurants in 2026 will combine sustainability with creativity &mdash; merging values-based dining with flavor-forward innovation.
&zwj;How Will Technology Impact Dining in 2026?
Technology now defines the modern restaurant experience &mdash; from how menus are recommended to how <a href="https://www.pushoperations.com/solutions/scheduling" target="_blank">schedules</a> are created. According to <a href="https://skydeo.com/2025/12/restaurant-trends-for-2026" target="_blank">Skydeo</a>, restaurants in 2026 are integrating AI-driven tools to optimize both front- and back-of-house operations.
AI and Automation in Restaurant Operations
AI is transforming everything from personalization to payroll:
<ul>
<li>Custom Experiences: Machine learning tailors menu recommendations and promotions based on order history and preferences.</li>
<li>Kitchen Automation: Robotics assist with consistent food prep, portion control, and waste reduction.</li>
<li>Labor Optimization: <a href="https://www.pushoperations.com/" target="_blank">Digital workforce management systems</a>&nbsp;help managers automate scheduling and payroll, ensuring teams stay compliant and efficient as operational needs shift.</li>
</ul>
With AI handling repetitive tasks, restaurants free staff to focus on creativity, hospitality, and guest engagement &mdash; the core of dining success in 2026.&zwj;
How Will Sustainability Shape the Future of Dining in 2026?
Sustainability is no longer a differentiator &mdash; it is a business imperative. The <a href="https://www.allied-renewal.com/insights/restaurant-trends-to-watch-in-2026" target="_blank">Allied Renewal</a> 2026 forecast highlights a notable rise in zero-waste kitchens and local-first sourcing. Whether through farm-to-table partnerships or renewable energy adoption, restaurants are being measured by their climate commitment as much as their cuisine.&zwj;
Eco-Friendly Design and Operations
Sustainability extends far beyond ingredients. Energy-efficient appliances, reclaimed materials, and low-impact d&eacute;cor are shaping a new era of visually rich yet eco-conscious restaurant design.
<ul>
<li>Embracing low-carbon cooking methods and eco-friendly packaging.</li>
<li>Reducing food waste through composting or menu planning software.</li>
<li>Incorporating renewable materials into interiors to create a stylish but sustainable ambiance.</li>
</ul>
Restaurants leading the charge in sustainability often see improved margins through efficiency gains &mdash; proof that environmental and operational goals can coexist.
&zwj;Are Plant-Based Menus Still Growing in 2026?
Absolutely. Plant-based dining has transitioned from trend to mainstream, with <a href="https://www.thefoodnearme.com/chain-restaurant-menu-trends-2026" target="_blank">The Food Near Me</a> naming plant-forward innovation as one of the top menu developments of 2026.
What began as a niche lifestyle choice has become a staple of everyday dining, with restaurants reimagining vegetables in creative and indulgent ways &mdash; from smoked carrot &ldquo;ribs&rdquo; to globally inspired jackfruit tacos. These dishes not only cater to vegan guests but also appeal to flexitarians seeking balance and variety.
As sustainability and wellness continue to converge, plant-based menus allow operators to meet customer expectations while reducing food costs and environmental impact. For HR leaders, this shift also introduces the need for culinary training focused on plant-based cooking techniques.
&zwj;What Foods Will Be Most Popular in 2026 Restaurants?
Menu evolution will continue to reflect diversity, nostalgia, and creativity. The <a href="https://restaurant.org/research-and-media/media/press-releases/national-restaurant-association-unveils-2026-culinary-forecast-smash-burgers-global-comfort" target="_blank">National Restaurant Association</a> identifies a growing appetite for multicultural comfort foods &mdash; think Caribbean-inspired bowls, spicy curries, and <a href="https://www.pushoperations.com/blog/what-is-a-smash-burger-a-detailed-guide-for-restaurant-owners-and-chefs" target="_blank">gourmet smash burgers</a>.
Meanwhile, the <a href="https://www.jamesbeard.org/stories/top-restaurant-food-trends-2026" target="_blank">James Beard Foundation</a> projects growth in low- and non-alcoholic beverage offerings, reflecting health-conscious dining habits. These &ldquo;no-proof&rdquo; cocktails allow restaurants to stay inclusive while maintaining profitability margins traditionally associated with alcohol sales.
Menu innovation in 2026 influences more than guest experience &mdash; it impacts inventory, staffing, and training. Chefs and managers will need data-driven systems to monitor ingredient costs, track sales performance, and align production teams with shifting demand patterns in real time.
&zwj;How Is Dining Becoming More Experiential and Immersive?
Dining is increasingly about storytelling, engagement, and atmosphere. <a href="https://www.opentable.com/c/top-restaurants/dining-trends" target="_blank">OpenTable&rsquo;s</a> ongoing research reveals strong consumer interest in interactive experiences such as chef&rsquo;s tables, pop-up collaborations, and hands-on tasting events.
Restaurants are blending entertainment with gastronomy &mdash; transforming meals into events that blend sensory design, narration, and digital elements. Immersive concepts generate both press buzz and guest loyalty, particularly among younger demographics seeking shareable experiences.
From a management perspective, experiential dining requires seamless coordination among culinary, service, and event teams &mdash; making workforce scheduling and communication tools critical for consistent execution. With platforms like Push Operations, managers can optimize labor costs while ensuring staff alignment across dynamic service models.&zwj;
How Are Fast Casual and Fine Dining Models Evolving in 2026?
The traditional lines between fine dining and fast casual are blurring. <a href="https://www.forbes.com/sites/amberlovebond/2026/01/06/these-are-the-2026-restaurant-trends-chefs-are-betting-on/" target="_blank">Forbes</a> reports that fine dining in 2026 will focus less on exclusivity and more on comfort and inclusivity. Meanwhile, fast casual restaurants are adopting premium ingredients and elevated presentation while maintaining convenience-focused service.
<ul>
<li>Flexible Staffing Models: Multi-skilled employees who can adapt to both service environments.</li>
<li>Technology Integration: Self-ordering kiosks, contactless payments, and <a href="https://www.pushoperations.com/solutions/scheduling" target="_blank">data-backed scheduling efficiency</a>.</li>
<li>Menu Versatility: Adapting high-quality offerings for grab-and-go formats without compromising on experience.</li>
</ul>
For HR professionals, this evolution underscores the importance of training and retention &mdash; investing in tools that streamline compliance, automate scheduling, and provide workforce insights across varied restaurant types.&zwj;
What Workforce Changes Will These Dining Trends Create?
As 2026 dining trends reshape menus and dining experiences, they also redefine workforce expectations. Operators face growing pressure to attract and retain talent who understand technology, sustainability, and hospitality excellence.&zwj;
Building a Future-Ready Restaurant Team
<ul>
<li>Upskilling staff to handle automation, sustainability practices, and digital ordering tools.</li>
<li>Promoting flexibility to accommodate shifting customer demand peaks.</li>
<li>Using <a href="https://www.pushoperations.com/customers/business-intelligence-insights" target="_blank">data analytics from tools</a>&nbsp;to refine labor planning and forecast staffing costs.</li>
</ul>
As restaurants adopt more complex service models, effective labor management becomes a strategic advantage.
How Can Restaurant Owners Prepare for 2026&rsquo;s Dining Transformation?
Preparation for 2026&rsquo;s dining landscape means proactive investment, adaptation, and experimentation. Restaurants that evaluate new technology early, embrace sustainability initiatives, and empower their workforce will be best positioned for the next wave of industry growth.&zwj;
Operational Takeaways for 2026 Success
<ul>
<li>Adopt AI and automation tools that align with business goals.</li>
<li>Regularly assess menu and design strategies against emerging consumer preferences.</li>
<li>Strengthen workforce management through tech-forward solutions like Push Operations for efficiency and compliance.</li>
</ul>
In a constantly shifting environment, flexibility is power. The most successful operators will constantly adjust &mdash; balancing innovation with operational precision.&zwj;
Conclusion
From AI-driven kitchens to sustainable menus and immersive dining experiences, the 2026 dining trends reveal a restaurant industry that is smarter, greener, and more human-focused. For owners and operators, the path forward requires both efficiency and adaptability &mdash; qualities that hinge on smart workforce management.
Source: Marlaina Lanese, <a href="https://www.pushoperations.com/blog/top-2026-dining-trends-what-restaurant-owners-need-to-know-about-the-future-of-dining" target="_blank">Push Operations</a>
Editor&rsquo;s Note: This article is for informational purposes only, and no endorsement of any vendor(s) should be inferred.

From sustainability to artificial intelligence (AI) and experiential dining, the way guests eat, connect, and spend in 2026 will look dramatically different.

Top 2026 Dining Trends: What Restaurant Owners Need to Know About the Future of Dining

In 2026, restaurant sustainability moves from marketing to mandatory, focusing on operational, zero-waste, and circular systems that reduce costs. Top trends include hyper-local and regenerative sourcing, AI-driven, waste reduction, plant-forward menus, and transparent, low-carbon practices. Technology is used to optimize supply chains and manage inventory efficiently.
Key sustainability trends for 2026 include:
<ul>
<li>Zero-Waste and Circular Operations: Restaurants are redesigning kitchens to eliminate waste through composting, advanced inventory tracking, and using ingredients from root to stem.</li>
<li>Hyper-Local Sourcing and Provenance: Menus highlight regional and indigenous ingredients, with a focus on heritage recipes and seasonal produce to reduce carbon footprints.</li>
<li>Technology-Driven Sustainability: AI analytics and predictive ordering are used to minimize overproduction, specifically in ghost kitchens and for events.</li>
<li>Plant-Forward and Alternative Proteins: Menus are reducing meat consumption by blending meat with plants or offering sophisticated, plant-based alternatives to lower agricultural emissions.</li>
<li>Transparent "Clean" Labels: Diners expect full visibility into supply chains, including carbon tracking and ethical sourcing.</li>
<li>Eco-Friendly Packaging and Design: Shift towards reusable or biodegradable food-contact materials and the use of sustainable, natural materials for restaurant interiors.</li>
<li>Fermentation for Preservation: Chefs are using fermentation to manage seasonal gluts and turn kitchen scraps into profitable ingredients.</li>
</ul>
Content developed with assistance from ChatGPT, OpenAI

In 2026, restaurant sustainability moves from marketing to mandatory, focusing on operational, zero-waste, and circular systems that reduce costs.

Restaurant Sustainability Moves from Marketing to Mandatory

In the dynamic world of foodservice, where balancing budget, nutrition, and diner satisfaction is paramount, the humble side dish often gets overlooked. However, recognizing the strategic importance of side dishes can transform meal programs, enhance diner experience, and even boost revenue.
The Unsung Hero: Why Side Dishes Matter
Side dishes are far more than mere plate fillers; they are integral to a complete and satisfying meal. They complement the main course, adding crucial variety in flavor, texture, and color, which significantly elevates the overall dining experience.4 A well-crafted side can make a meal memorable and improve the perceived quality of your establishment.1 Beyond aesthetics, sides play a vital role in rounding out the nutritional profile of a meal, ensuring diners receive a balanced intake.2 In fact, side dishes can constitute as much as two-thirds of the plate, making their appeal critical to overall satisfaction.3
Discover how General Mills Foodservice can help round out the menu with perfectly crafted side dishes by visiting our <a href="https://www.generalmillsfoodservice.com/recipes/meals/side-dish" target="_blank">Side Dish Recipe Favorites</a>.
Content courtesy of General Mills Foodservice
Sources
1<a href="https://vertexaisearch.cloud.google.com/grounding-api-redirect/AUZIYQEkeR8OQDGJPOX6D36NoCqnKI6zs_GrI9YCHL0fr192x1VWlLglQVapsriDN7N3EeFv-gcm_Stl6rurXZqk6eigbiR8QEnEZOsCsZPfvm8Pxh0hLMXVIh3IJU9dVU5Z898CaEBUJdql29rOrsEylbiBbC6osT9BgQjjdakmfCIR4Au5Uloj" target="_blank">tastingtable.com </a>
2<a href="https://vertexaisearch.cloud.google.com/grounding-api-redirect/AUZIYQEsIx6kw-QLX-CFJGIOQ0q7yBAhHdQk7NO5tDVmH_AIruZ1hI36XXI925L9OzXx70knEbuyztGECFMigAxrFUNVF9_ifdgMgqab4BlxoJP-5qWCcM16A2MzdP5NAKuRJOOFzLVptnk24qAQjWbwB6EF9BZaKjQ5z0jokM2RffM=" target="_blank">kioskbuddy.app </a>
3<a href="https://vertexaisearch.cloud.google.com/grounding-api-redirect/AUZIYQFLfoPvLinlP1S9Rq9S6bLJFTeUPpbyTA7EjkzQ-_D7bZw_fa3Ic5i9aomxvtynA6WDOPLs2iKkq1QqcxmP2RkZAyp3j1sDaSSA_cgug0tfvRDr6cQjr_4LLYh-rPMho9aaMoXnNJ-nhUH6JuTUB5vj_Q5UTVUFkXl84bi7WR0kcyPWW5glfunpEQgUEetmJMl4Yx3F4AXZJhAFhDKnoj7AYInxYwIhUVqLyWmKAy4=" target="_blank">thewholesalegroup.co.uk </a>
4<a href="https://vertexaisearch.cloud.google.com/grounding-api-redirect/AUZIYQGSY92AfsbqMCVvdJbwaiJQ8_Tie38McsoGGrXg_ZidOpYB2Ip4p8D5OedQ9Iu23mb8LGyDkESgKaRZlJePnkWeKsp-xb4ZJPQ2Pz4De8oalp1e_h79-b5S_AwsTpOE_C8OBDEacuMfwgeCIplM-szCh4VsVTmPzuFPekXrmPmlWA==" target="_blank">generalmillsfoodservice.com </a>

Recognizing the strategic importance of side dishes can transform meal programs, enhance diner experience, and even boost revenue.

Elevate Every Plate: Unleashing the Power of Side Dishes

Preparing meals for students is challenging enough, but the stakes are even higher when taking allergies into account. The CDC estimates that one in 13 children has a food allergy, or two students per classroom. In the U.S., the most common foods that cause serious allergic reactions are milk, eggs, fish, shellfish, wheat, soy, peanuts and tree nuts. But cooking special meals for students with documented allergies isn&rsquo;t enough, since as many as 25% of severe reactions during school are among students who haven&rsquo;t been diagnosed yet, according to Food Allergy Research &amp; Education.
Let&rsquo;s review three back-of-house best practices to ensure students&rsquo; meals are prepared safely for everyone to enjoy.
<ol>
<li>Prevent Cross-Contamination. Store and organize allergen-free ingredients separately and prepare them with dedicated utensils, cutting boards and plates.</li>
<li>Document Procedures and Workflows.&nbsp;Use clearly labeled containers to prevent confusion among staff, and ensure your whole team is prepared for food allergy emergencies.</li>
<li>Simplify Menu Builds. Build allergy-friendly menu items with shorter, more controlled ingredient lists. For example, rely on base proteins and simple flavor systems that are easy to customize.</li>
</ol>
<a href="https://www.butterballfoodservice.com/products/now-serving/category/commodity-processed" target="_blank">Commodity proteins like turkey</a> make it easy to make allergy-friendly recipes work at scale. Turkey is a highly versatile protein with endless applications. It works perfectly in familiar formats like a <a href="https://www.butterballfoodservice.com/recipes/turkey-cool-wrap/" target="_blank">Turkey Cool Wrap</a>, including cheese and romaine (and sub the whole-grain tortilla for a gluten-free wrap), or to headline better-for-you options like this <a href="https://www.butterballfoodservice.com/recipes/turkey-philly-cheesesteak/" target="_blank">Turkey Philly Cheesesteak</a>, with a dairy-free cheese sauce alternative. It even pairs with global flavors, such as in this <a href="https://www.butterballfoodservice.com/recipes/orange-turkey-salad/" target="_blank">Orange Turkey Salad</a>, featuring turkey medallions dressed in Kikkoman Orange Sauce with carrots and edamame.
Building your K-12 menu with allergy-friendly principles in mind helps schools reduce risk and ensure every student has access to safe, appealing food options.
Content courtesy of <a href="https://www.butterballfoodservice.com/resources/3-tips-for-an-allergy-friendly-k-12-menu/" target="_blank">Butterball Foodservice</a>
Sources:
<a href="https://www.cdc.gov/school-health-conditions/food-allergies/index.html" target="_blank">&ldquo;Managing Health Conditions in School: Food Allergies in Schools&rdquo; &ndash; 2024 &ndash; CDC</a>
<a href="https://www.fda.gov/media/129670/download" target="_blank">&ldquo;Appendix 9: Allergen Cross-Contact Prevention&rdquo; &ndash; 2019 &ndash; FDA</a>

Let’s review three back-of-house best practices to ensure students’ meals are prepared safely for everyone to enjoy.

3 Tips for an Allergy-Friendly K-12 Menu

Responsible eating has shifted from a menu conversation into an operational one.
In university and corporate dining, sustainability commitments go beyond sourcing strategies and plant-forward offerings. They show up in the day-to-day: how food is portioned, how prep workflows run, how waste is handled, and how materials move through thousands of meals.
In high-volume dining, sustainability lives or dies in the system behind the service.
Disposables remain essential for food safety, speed, and compliance. At the same time, institutions face growing pressure to reduce food waste, improve efficiency, and demonstrate real progress toward sustainability goals. Responsible eating at scale depends on disciplined systems that balance performance with environmental accountability.
The Gap
Many programs begin sustainability efforts with ingredients and procurement strategies. While important, these initiatives don&rsquo;t fully address the operational footprint of large-scale dining.
Back-of-house workflows - particularly in cold prep, grab-and-go, and catering - drive significant material use and food waste. Without consistent systems in place, overproduction, uneven portions, and unnecessary disposal can quietly undermine sustainability commitments and inflate costs.
The Opportunity: Design for Discipline
The next phase of responsible eating is more about better systems than it is about new ideas &ndash; no need to reinvent the wheel.
For university and corporate dining programs, meaningful progress often comes from tightening everyday practices where small inefficiencies add up fast. Leadership teams can move the needle on sustainability by focusing on a few operational levers:
<ul>
<li>Standardizing portion control to reduce overproduction and limit food waste</li>
<li>Using consistent portioning tools, such as pre-portion bags, to improve inventory accuracy and forecasting</li>
<li>Reviewing high-frequency prep workflows to identify practical opportunities for material efficiency</li>
<li>Evaluating lower-impact alternatives where appropriate, without compromising safety or service standards</li>
</ul>
These measures directly influence waste streams, labor efficiency, procurement predictability, and reporting outcomes.
When sustainability is built into prep-line routines, it becomes repeatable, measurable, and credible&mdash;aligned with both institutional values and operational realities.
Why It Matters
For executives, responsible eating increasingly intersects with:
<ul>
<li>Waste reduction benchmarks and sustainability reporting</li>
<li>Cost containment through portion accuracy and reduced spoilage</li>
<li>Stakeholder expectations around environmental stewardship</li>
<li>Operational resilience across supply and labor systems</li>
</ul>
Food waste reduction and material efficiency are measurable outcomes that can be achieved through disciplined operational design.
Executive Takeaway
Responsible eating is now an operational standard. Institutions that align daily dining systems with environmental commitments will strengthen credibility, improve efficiency, and deliver sustainability outcomes that are measurable, repeatable, and resilient.
Content courtesy of Handgards, Inc.

Why sustainability in campus and corporate dining depends on disciplined daily systems.

Beyond the Menu: Responsible Eating at Scale

People aged 65 and older will account for 18% of all U.S. restaurant spending in 2030, up from just 10% in 2025, according to Technomic.
An aging U.S. population will reshape the restaurant industry in the years ahead, experts say.
A major demographic shift is on the horizon, with all Baby Boomers reaching retirement age by 2030. People aged 65 and older will comprise 25% of the total U.S. population by 2060, up from 18% in 2025. At the same time, people under 30 will make up 31% of the total U.S. population by 2060, down from 38% in 2025.
As a result, people aged 65 and older will account for 18% of all U.S. restaurant spending in 2030, up from 10% in 2025.
That could pose challenges for the restaurant industry. Customers aged 20-33 are &ldquo;the sweet spot&rdquo; for foodservice visits because they are usually employed and eat out more often, said David Henkes, senior principal and head of strategic partnerships at Technomic.
But focusing too much on younger consumers can be costly.
&ldquo;Sometimes restaurants get so hung up on targeting younger, up-and-coming consumers that they lose sight of their core guests,&rdquo; Henkes said.
Dining behavior is primarily driven by life stage rather than age itself, however, even though the two dynamics are often related.
&ldquo;My own view is that it follows more the stage of life,&rdquo; said Chad Moutray, senior vice president for research &amp; knowledge and chief economist at the National Restaurant Association. He noted that as consumers take on mortgages, children and other obligations, their dining patterns tend to follow similar trajectories regardless of generation.
In addition, while older consumers dine out less frequently, they spend substantially more per visit.
&ldquo;They&rsquo;re the ones getting appetizers, dessert and maybe alcoholic beverages,&rdquo; said Ashley Mitchell, VP of marketing for East Coast Wings + Grill. &ldquo;They&rsquo;re less price sensitive and more experience driven.&rdquo;
Gen X is particularly valuable, despite being a smaller cohort than Baby Boomers or millennials, because they are in their peak earning years and have high discretionary income.
&ldquo;Purchasing power beats the head count for profitability,&rdquo; said Philip Daus, partner and head of the Houston office at Simon-Kucher.
At East Coast Wings, Gen X consumers are among the chain&rsquo;s most reliable guests, frequently driving higher check averages, Mitchell said.
Off-premise habits harden
In addition, off-premise dining has taken off across full- and limited-service restaurants, regardless of age.
&ldquo;We certainly have seen an uptick in to-go orders across the board, and it has not gone back down,&rdquo; Mitchell said.
Bottom of Form
And, thanks to inflation, more customers are picking up their food to avoid delivery fees and tipping, Daus said. He recommended operators design stores to accommodate pickup, delivery and dine-in simultaneously, while building menus around food that travels well.
As younger consumers who grew up with digital ordering age into higher income brackets, their comfort with off-premise dining is unlikely to fade.
&ldquo;We all like the convenience of being able to order out,&rdquo; Moutray said.
Don&rsquo;t call customers &lsquo;old&rsquo;
As the U.S. customer base ages, operators must adapt physical spaces and menus. However, focusing on accessibility rather than age is essential to serving aging consumers without alienating them.
&ldquo;No one likes to be called old,&rdquo; Daus said. &ldquo;The opportunity isn&rsquo;t to become senior-focused. It&rsquo;s to become frictionless.&rdquo;
Clear signage, legible menus, comfortable seating and a reasonable amount of noise are crucial to ensuring that all guests have a great experience.
East Coast Wings, for example, is redesigning its menu with a focus on legibility and clarity, while also balancing acoustics inside its restaurants to maintain energy without overwhelming guests.
&ldquo;Accessibility to us is not just about aging consumers. It&rsquo;s about being accessible for all,&rdquo; Mitchell said.
Rather than offering age-targeted promotions like senior discounts, East Coast Wings uses daypart strategies that appeal to anyone whose lifestyle fits an earlier dining window.
&ldquo;We look at it more as a daypart, as opposed to targeting it to a certain age,&rdquo; Mitchell said.
Personalized offers also allow brands to provide different offers to individual consumers without broadcasting age-specific deals.
&ldquo;The beautiful thing about these apps and the technology is that you can be very targeted with your approach,&rdquo; Henkes said. He sees opportunity for a more &ldquo;bifurcated approach&rdquo; that gives older guests something distinct from younger ones.
Operators should consider moving beyond demographic segmentation toward occasion-based strategies, experts say. That&rsquo;s because the same consumer may behave differently when ordering lunch alone on a weekday versus dining with family on the weekend. Designing around those occasions can drive additional business, regardless of age.
&ldquo;The brands that win are going to be the ones that can deliver on things that go across generations. Those are the ones that will have longevity,&rdquo; Mitchell said.
Source: Michael Brady, <a href="https://www.restaurantdive.com/news/restaurants-preparing-aging-dining-population/814157" target="_blank">Restaurant Dive</a>

People aged 65 and older will account for 18% of all U.S. restaurant spending in 2030, up from just 10% in 2025, according to Technomic.

How Restaurants Can Prepare for an Influx of Aging Diners

It may seem obvious, but one of the most crucial and time-saving tasks to run a more organized and efficient commercial kitchen is learning how to label food with food rotation labels. Food rotation labels allow you to identify food products quickly and set up a storage system that helps to keep counters from being cluttered and food properly labeled. It is also an <a href="https://www.ncco.com/blog/food-safety/what-does-the-fda-require-on-food-labels/" target="_blank">FDA requirement</a> that you maintain accurate labeling of your food in your kitchen. Learning how to label food correctly is a practice that will have long-term benefits for your commercial kitchen as well as for your restaurant patrons.
Why is Labeling Food so Important? Does it Really Make a Difference?
You may think of food rotation labels as an afterthought. Why put a label on something I can simply identify by looking at it? But the advantages of using food rotation labels go far beyond just being able to identify which storage bin has potatoes and which bin has lettuce. They provide many more uses to help you run a safe, clean and efficient commercial kitchen.
Safety First
Labeling food in a commercial kitchen minimizes foodborne illness. By placing food rotation labels on your storage bins you can easily label the type of food in the storage container, the date it was added to the storage bin, and the date the food will expire.
All <a href="https://www.gfs.com/en-us/ideas/food-safety-labeling-dating" target="_blank">time and temperature controlled foods</a> require these three key pieces of information:
<ul>
<li>Type of food</li>
<li>Date food was added</li>
<li>Date food expires</li>
</ul>
Food that is served after the use by, or expiration date, could cause food-related illness to your restaurant patrons.
Reduce Waste
Accurate food rotation labels help you know exactly when food will expire, which cuts down on the amount of food wasted in your commercial kitchen. Knowing you need to use the tomatoes within the next two days will help motivate you to create menu items that feature that product before they expire.
Organization
Labeling your food is also crucial to maintaining a well-organized pantry. By labeling items with food rotation labels, you can make sure all your vegetable labeled storage bins are close to one another; same with fruits, meats, and other similarly labeled products. This helps prevent cross-contamination of different foods, which can prevent foodborne illness. Keeping fruits and vegetables away from raw meat helps ensure that diseases like salmonella, which can be found on raw chicken, don&rsquo;t end up on your vegetables.
Simplify Inventory
Organizing your food stock by category also allows you to take a quick inventory of all your items. That means that come ordering day, you&rsquo;ll know with ease if you need to purchase more or less of a certain product.
What Information Should I Include on a Food Rotation Label?
While step one is adding <a href="https://www.dotit.com/food-rotation-labels/solid-color-labels.html" target="_blank">colored food rotation labels</a> to your food storage bins, step two is making sure the information you write on the label is useful for how you want to organize and run your commercial kitchen. There are different types of food rotation labels, so choosing the one that best suits your needs is important. Here are <a href="https://www.gfs.com/en-us/ideas/food-safety-labeling-dating" target="_blank">some examples of how to label food</a> in a commercial kitchen.
<ul>
<li>Start by identifying the product. Writing the name of the item on the label is the first step to being organized and quickly finding the food you seek.</li>
<li>Next, ensure employees write their name or initials on the label they created.&nbsp;This will help ensure accountability among your staff if something goes wrong.</li>
<li>Including the day and time that the product was prepped is crucial for food safety. This bit of information helps you determine the shelf life of the product. Include both the prep day and either the shelf life or the use-by date of the product on your food rotation labels to prevent serving spoiled food.</li>
<li>You may consider including preparation instructions, handling instructions, and allergy warnings on your labels as well.</li>
</ul>
Why Are Day-of-the-Week Labels Color-Coded?
All commercial kitchens adhere to the <a href="https://www.ncco.com/products/food-safety-products/page/2/?filter_styles=color-coded-day-of-the-week&amp;query_type_styles=or" target="_blank">same color-coded day of the week labels</a> to maintain consistency across the industry. A universally accepted color-coded labeling system minimizes confusion from one kitchen to the next. These color-coded food rotation labels make identifying and removing outdated food from your kitchen quick and easy.
Colors Associated with Each Day of the Week
<ul>
<li>Monday &ndash; Blue</li>
<li>Tuesday &ndash; Yellow</li>
<li>Wednesday- Red</li>
<li>Thursday &ndash; Brown</li>
<li>Friday- Green</li>
<li>Saturday &ndash; Orange</li>
<li>Sunday &ndash; Black</li>
</ul>
How do I use Food Rotation Labels?
You can learn more about food rotation label best practices by checking out our blog, <a href="https://www.dotit.com/blog/the-ultimate-guide-to-food-rotation-labels.html" target="_blank">How to Use Food Rotation Labels</a>. Implementing food rotation labels may seem like a big task at first, but once fully integrated into your day-to-day operations, they can save you both time and money.
Food rotation labels offer invaluable benefits to commercial kitchens of any size. Start using them in your operation today!&nbsp;
Source: <a href="https://www.ncco.com/blog/food-safety/how-to-label-food-in-a-restaurant-or-commercial-kitchen/" target="_blank">NCCO International</a>&nbsp;
Editor&rsquo;s Note: This article is for informational purposes only, and no endorsement of any vendor(s) should be inferred.

Learning how to label food correctly is a practice that will have long-term benefits for your commercial kitchen as well as for your restaurant patrons.

How to Label Food in a Restaurant or Commercial Kitchen

Operators, we see the pressure you&rsquo;re under. Case prices fluctuate. Labor remains tight. Guests expect more while margins give you less room to maneuver. Every ounce matters, and every missed opportunity adds up.
That&rsquo;s why full-utilization cooking deserves a chance. Not just as a sustainability menu callout. Not as a marketing play. But as a practical, profit-protecting strategy built for today&rsquo;s operating reality.
When done right, a sustainably focused operation isn&rsquo;t about &ldquo;scraps&rdquo;. It&rsquo;s about strategy.
There&rsquo;s Value in What You&rsquo;re Already Buying
Let&rsquo;s look at full-utilization cooking with a true foodservice lens. We&rsquo;re not talking about never creating any waste. We&rsquo;re talking about using the ingredients you&rsquo;ve already purchased to their fullest potential.
Think whole-cut utilization, putting trim, bones, fat, and secondary cuts to work and designing menus with intentional cross-utilization in mind.
When one protein supports multiple formats: center-of-plate, handhelds, bowls, sauces, stocks, you&rsquo;re able to reduce inventory while increasing the amount of usable product. You&rsquo;ll start to see improved food cost percentage, increased yield per case, reduced shrinkage and spoilage, and get a stronger hold on inventory control.
Overlooked Ingredients, Elevated Applications
What was once considered excess can become a point of differentiation. House-made stocks that anchor your sauces. Charcuterie boards built from offcuts. Chef-driven specials featuring secondary cuts. Blended proteins that stretch high-cost items without sacrificing flavor.
These aren&rsquo;t compromises. They&rsquo;re value-added features.
Today&rsquo;s diners appreciate menus with a story. They gravitate toward sustainability-forward practices and thoughtful sourcing. When your menu reflects sustainable practices, it increases perceived value without increasing plate cost.
The Edge Moving Forward
Full-utilization cooking turns overlooked ingredients into profit-driving menu innovation. It strengthens food cost performance, improves operational efficiency, and supports sustainability expectations, all without adding complexity.
In today&rsquo;s environment, operators who maximize every pound aren&rsquo;t just reducing waste. They&rsquo;re flexing their skills and showcasing true culinary creativity.
Content courtesy of Heritage Premium Meats

When done right, a sustainably focused operation isn’t about “scraps”. It’s about strategy.

Waste Not, Use More: Turning Discards Into Dollars

Successful brands treat identity as a compass, not a trend feed.
The answer this year is not more tactics, but better systems.
As restaurants navigate tighter margins, shifting consumer behavior, and rapidly evolving technology, marketing in 2026 will demand sharper strategy, not louder noise. From my perspective as founder of The Culinary CMO, the brands that will win are making disciplined, contrarian moves rooted in clarity, consistency, and guest trust.
I have spent more than 20 years helping independent restaurants and emerging concepts scale sustainably. I founded The Culinary CMO in 2023 to help operators build scalable, guest-centric marketing systems. My background spans restaurant operations, brand strategy, and digital marketing, blending creative storytelling with disciplined execution so brands can grow without sacrificing accuracy, authenticity, or brand integrity.
The answer is not more tactics, but better systems. In 2026, operators who safeguard brand details, accuracy, and guest relationships will outperform those chasing quick wins.
Here are five areas where I believe restaurant marketing strategies will matter most in 2026:
1. AI Is a Tool, Not a Truth Machine
Artificial intelligence is indispensable for speed, supporting ideation, first drafts, content repurposing, and campaign planning. But operators should not treat AI as an authority.
In hospitality, details are everything. Menus, hours, pricing, dietary notes, and tone. AI will confidently get those wrong if inputs are not clean or prompts are not constrained.
Winning brands will rely on AI-assisted, human-approved workflows, using AI to increase efficiency while keeping human oversight on anything guest-facing or compliance-related to protect accuracy and brand voice.
2. Influencers Are Not Ads. They Are Credibility When Done Right
Transactional influencer campaigns often fall flat, but true creator partnerships can build trust. The right creators act as translators, showing a brand through a guest&rsquo;s eyes and communicating the experience in language future guests believe.
In 2026, the shift will be toward long-term partnerships with fewer creators, deeper alignment, and shared storytelling. In hospitality, the most effective content sells feeling, including warmth, service, ritual, and atmosphere.
3. Your Best Growth Lever May Already Be in the Dining Room
Rather than focusing solely on new guest acquisition, retention remains one of the most powerful growth drivers. A guest who has already visited once is significantly easier and less expensive to bring back. Frequency beats flash.
The real opportunity is converting first-time guests into regulars through intentional follow-up, smart email and SMS cadence, loyalty incentives, and frictionless return visits. The goal is not the first visit. It is the second.
4. Brand Identity Must Lead, Not Digital Trends
Chasing social media trends that do not align with a restaurant&rsquo;s DNA often creates brand confusion and alienates loyal guests. Trends can be tactics, but identity is the strategy. Consistency builds trust, and trust builds frequency.
In hospitality, where the product is as emotional as it is culinary, brand identity is defined by the experience delivered, not logos or viral moments. Successful brands treat identity as a compass, not a trend feed.
5. SEO Still Matters, but GEO Is Emerging Fast
Search behavior is shifting as Google Maps and AI-generated results increasingly deliver answers directly to users. While SEO remains critical, Generative Engine Optimization, or GEO, is growing in importance for restaurants.
GEO depends on accurate and active Google Business Profiles, fresh reviews and reputation signals, and consistent, structured information across websites, listings, delivery platforms, and press.
In 2026, discovery is an ecosystem. You are not just optimizing to rank. You are optimizing to be the most confidently referenced source everywhere.
Source: <a href="https://www.fsrmagazine.com/feature/5-key-restaurant-marketing-shifts-to-watch-in-2026/" target="_blank">FSR</a>

Successful brands treat identity as a compass, not a trend feed.

5 Key Restaurant Marketing Shifts to Watch in 2026

The key is to make your brand&rsquo;s experience memorable from the ground up, across locations, and then demonstrate that online with active engagement, strong social proof, and authentic content.
Competition in the restaurant industry has always existed, whether it&rsquo;s competing for retail space, battling market prices, or winning out over the competitor across the street. But competition in 2026 looks different. Why? Because the way guests find and choose restaurants has changed. With social media and AI tools emerging as new search engines, it complicates the already challenging landscape and forces restaurants to rethink how and where they show up.
While there isn&rsquo;t a one-size-fits-all solution to this shift, there are key factors multi-unit owners should understand and get ahead of so their brand stands out in ways that actually matter to their customers.
Social Media as a Search Engine for Gen Z
It might not come as a surprise that social media has become a new tool for discovery among younger audiences, but what&rsquo;s important for owners to understand is who uses it, what translates, and where to focus resources.
Last year, we conducted a national survey with over 1,000 consumers and more than 80 franchise operators ranging from food and beverage to retail industries. The <a href="https://www.lt.agency/industries/franchise-retail-marketing-agency/2025-franchise-trends-report?hsCtaTracking=d13ec757-e07a-49cd-b493-4150155153e7%7C1424df43-3616-40cc-b926-13b29e64bcab#gref" target="_blank">2025 Franchise Trends Report</a> revealed that 43 percent of Gen Z in the U.S. use TikTok as a primary discovery tool, surpassing Instagram and Google.
This reveals a big shift for younger customers who rely on user-generated content (UGC) and employee-generated content (EGC) as a source of truth amidst overwhelming amounts of paid advertising. Organic content that promotes brand personality, transparency, and authenticity builds credibility among this group.
How to leverage this: Consistently create and release value-driven content that&rsquo;s easily shareable for key audiences across social platforms, especially Instagram and TikTok. Better yet, get employees involved in the content and collaborate with credible influencers who can contribute to the virtual word-of-mouth process.
AI is Disrupting Search, But Not Like You&rsquo;d Expect
There&rsquo;s a lot of talk discussing the &ldquo;death of SEO&rdquo; and how AI is disrupting traditional search. Based on our findings, 42 percent of consumers intentionally use AI as search tools to learn about brands, so it is making an impact. Except it&rsquo;s not exactly replacing past systems. It&rsquo;s more so creating a shift that&rsquo;s driving a multi-faceted approach.
Search Engine Optimization (SEO) still matters even with the emergence of Google AI Overview. The more your brand demonstrates a holistic authority footprint through social proof, genuine community engagement, and a strong earned media presence, the more it will boost SEO and place you as a contender for AI results.
How to leverage this: Generative Engine Optimization (GEO) and Answer Engine Optimization (AEO) do come into play, but enhancing your authentic presence across the digital ecosystem will do a fair share of evergreen optimization for you.
Google is Still King, Especially for Older Audiences 
We&rsquo;ve already established that Google isn&rsquo;t going anywhere anytime soon. Despite Google AI Overview, the search engine remains an especially important tool for older audiences who rely on more traditional methods to find businesses and brands.
Age aside, local SEO (location-based searches) continues to be relevant for tracking down business addresses, hours, or seeing what dining options are in someone&rsquo;s area. With this being said, it&rsquo;s crucial to keep your restaurant&rsquo;s Google Profile updated and active even if it may seem like an afterthought.
How to leverage this: Ensure Google Profile hours and location details are up to date and stay on top of review engagement. This will trickle into that SEO bucket, which builds your credibility and increases chances for discovery, especially for older audiences less familiar with social media and AI tools.
Building Authenticity from the Ground Up at Each Location
All of these tactics and strategies for winning on digital platforms may be useful, but there&rsquo;s a hard truth on the other side of them: your brand can only appear as authentic and experiential online as it strives to be in person.
Based on our research report, 76 percent of respondents say they trust businesses they perceive as local, even if they&rsquo;re not. But this is where it gets tricky for multi-unit restaurants as they try to balance national or regional scale with a local feel.
The restaurants that win are the ones that prioritize customer experience over price alone and empower units to implement personalized digital content and community-specific engagement to make each location appear as the local choice, while maintaining brand consistency.
This authentic approach on a foundational level translates to your digital presence, leading to more moments worth sharing and location-based discovery.
Growing Your Customer Base in 2026
Multi-unit restaurants may have the advantage of multiple locations, but that doesn&rsquo;t promise discovery or conversion. The key is to make your brand&rsquo;s experience memorable from the ground up, across locations, and then demonstrate that online with active engagement, strong social proof, and authentic content.
It might seem simple, but following this model leads to foundational growth rather than vanity metrics. It&rsquo;s not about investing in the newest tech or hopping on the latest bandwagon, but applying a modern lens to the systems that actually bring people to your restaurant and keep them coming back.
Source: Nick Dan-Bergman, <a href="https://www.fsrmagazine.com/feature/how-multi-unit-restaurants-can-win-new-guests-in-the-age-of-ai-and-tiktok/" target="_blank">FSR</a>

With TikTok, AI, and evolving search habits reshaping how guests find restaurants, multi-unit operators need a new discovery playbook.

How Multi-Unit Restaurants Can Win New Guests in the Age of AI and TikTok

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Top 2026 Dining Trends: What Restaurant Owners Need to Know About the Future of Dining

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Elevate Every Plate: Unleashing the Power of Side Dishes

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Beyond the Menu: Responsible Eating at Scale

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How to Label Food in a Restaurant or Commercial Kitchen

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Waste Not, Use More: Turning Discards Into Dollars

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5 Key Restaurant Marketing Shifts to Watch in 2026

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How Multi-Unit Restaurants Can Win New Guests in the Age of AI and TikTok

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