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

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

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

Performance Plus Food Safety - skyscraper - both - 09.21

Sunny Fresh Bacon and Cheese EggStravaganza - banner - both - 03.23

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

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

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

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

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

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

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

Battered Alaska Cod Alaska Pollock Alaska Haddock - skyscraper - both - 01.25

Simplot Sidewinders - Make Waves - skyscraper - both - 01.20

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

Tork Free Clarity Foam Soap Starter Kit - banner - OE - 06.23

Catch of the Season - skyscraper - both - 07.22

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

McCain - Takeout and Delivery Resources - Lean on Us - banner - both - 05.20

Your Source for Wild Alaskan Seafood - Surimi - skyscraper - both - 10.24

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

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

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

Dixie Ultra Surface Systems - skyscraper - both - 02.23

Reel in Greater Appeal - skyscraper - both - 10.22

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

Basic American Shred Competition operator banner ad - 12.17

Simplot Harvest Fresh Avocados - skyscraper - both - 01.20

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

Simplot GoodGrains - banner - both - 01.20

Ambrosia Chocolate - skyscraper - both - 03.23

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

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

Sunny Fresh Bacon and Cheese EggStravanganza - skyscraper - both - 03.23

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

Tyson - Hillshire Farm - Legendary Brand - skyscraper - both - 04.21

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

Ambrosia Chocolate - banner - both - 03.23

Essity - Impress Your Guests - banner - OE - 03.17

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

Sunny Fresh Egg Bake Bites - skyscraper - both - 03.23

Indiana Packers - Vertical Integration - banner - both - 07.21

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

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

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

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Indiana Packers - Vertical Integration - skyscraper - both - 07.21

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

Seafood is Better - skyscraper - both - 05.21

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

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

Find Fresh Inspiration - skyscraper - both - 08.22

McCain - Maintain Your Restaurant's Unique Identity - skyscraper - both - 05.20

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

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

Alaska Cod and Pollock: Crispy, Craveable, Comforting - skyscraper - both - 01.25

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

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

Cooper Shreds Have Now Arrived - banner - 02.24

Simplot RoastWorks - skyscraper - both - 01.20

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

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

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

Performance Dairy Clarified Butter - banner - both - 04.24

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

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

Shrimp that Brings the Big Picture - skyscraper - both - 11.22

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

Simplot RoastWorks - banner - both - 01.20

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

Basic American Crispy Craveable Operator banner ad - 12.17

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

Diamond Crystal Kosher Salt skyscraper with chef - both - 04.23

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

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

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

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

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

Tork One Napkin - banner - OE - 03.17

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

Butterball - Your Trusted Partner - skyscraper - both - 07.19

Your Source for Wild Alaskan Seafood - Surimi - banner - both - 10.24

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

Skyscraper Ad - MM - Heat - Operator

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

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

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

Tork Compact Foodservice Cloths - banner - both - 07.17

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

Simplot GoodGrains - skyscraper - both - 01.20

McCain - We're Here to Help - Learn More - banner - both - 05.20

Dixie Ultra Surface Systems - banner - both - 02.23

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

Skyscraper Ad - MM - Cook - Operator

Flights, which allow guests to sample several varieties of a single item, are becoming more common at restaurants.
As consumers turn their focus toward individual wellness and planetary health, chefs and restaurant operators are aiming to include mindful options on menus, especially where kids are concerned, and are increasing the amount of sustainable and locally sourced foods they cook with, new research from the National Restaurant Association finds. According to the <a title="2025-NRA-Whats-Hot-Culinary-Forecast" href="https://greatmenusstarthere.com/uploads/files/2025-NRA-Whats-Hot-Culinary-Forecast.pdf" target="_blank">2025 NRA What's Hot Culinary Forecast</a>, chefs are meeting this demand by paying more attention to their sustainability practices, preparing &ldquo;better-for-you&rdquo; foods for kids, and amping up the number of limited time offers and various food and beverage flights to attract more interest and increase sales.
Health and sustainability are most important
Primarily, restaurant-goers&mdash;especially Millennials and Gen Zs&mdash;indicate they want more health-conscious, sustainable options when dining out, and expect their food to be sourced locally, perhaps even hyper-locally, and with minimal waste. Operators are satisfying them by telling the story of where and how those items are grown and produced, and how their purchase supports local businesses, especially farmers, purveyors, and manufacturers. In fact, industry professionals cite restaurants' commitment to sustainability as a key trend impacting where customers will, or won&rsquo;t, dine out. Simultaneously, there&rsquo;s also a push for restaurant operators to provide their guests with more value, convenience, and innovation. Those are showing up via a variety of meal deals, limited time offers, and flights composed of various foods and alcohol beverages. &ldquo;Younger generations, in particular, seem to want more transparency where food sourcing is concerned,&rdquo; says Dr. Chad Moutray, the Association&rsquo;s vice president of Research and Knowledge. &ldquo;They&rsquo;re demanding that more restaurants engage in sustainable practices and that operators meet that expectation. Regarding the many innovative ideas popping up around the country, like LTO menus and food or beverage flights that consist of three or four items, chefs believe they&rsquo;ll not only produce exciting guest experiences, but also keep those customers coming back for more.&rdquo;
Hot macro trends next year
Following are the forecast&rsquo;s Top 10 macro trends for 2025:
<ol>
<li>Sustainability and Local Sourcing.&nbsp;Customers want the restaurants they frequent to make efforts to help the environment, reduce food waste, and be able to tell the story of where the food they serve came from.</li>
<li>Value Deals/Propositions.&nbsp;As the after-effects of the inflationary economy continue to impact wallets, customers are looking to get more bang for their buck.</li>
<li>Smaller or Streamlined Menus.&nbsp;With consumers looking for greater value and inflationary costs putting pressure on operators, many are looking to make their menus more dynamic, but still profitable.</li>
<li>Healthy Kids' Menus.&nbsp;Parents want to dine out with their children but are seeking better-for-you choices that are both flavorful and satisfying for their kids.</li>
<li>Pop-Up Restaurants.&nbsp;Chefs love the creative freedom. Operators and managers benefit from the opportunity to test and learn, and customers love the short-term, FOMO proposition.</li>
<li>Hyperlocal sourcing.&nbsp;This reduces a restaurant&rsquo;s carbon footprint as the food is transported shorter distances. It also supports local economies and businesses, and provides diners with fresher, more flavorful food options.</li>
<li>Convenience Proteins.&nbsp;These items&mdash;through sous vide cooking, individual serving packs, and other methods&mdash;save time during the prep phase, don&rsquo;t need a chef's direct supervision, and allow staffers to focus on other tasks at the same time.</li>
<li>Limited-Time-Only Menus.&nbsp;Offered in a limited availability time frame, items on these menus generate hype and curiosity, and draw customers in to try something different now rather than miss out on them later.</li>
<li>Flights. Becoming more common at sit-down restaurants, these items, whether they're three beverages or a trio of potato dishes or deviled eggs, allow guests to sample several varieties of a single item.</li>
<li>Artificial Intelligence (AI) Integration.This technology helps streamline the ordering process and reduce human error. It improves efficiency and allows staff to concentrate on customer service requiring the human touch.</li>
</ol>
Source: <a href="https://restaurant.org/education-and-resources/resource-library/sustainability,-health-and-variety-top-list-of-2025-macro-trends/" target="_blank">National Restaurant Association</a>

Operators are adding more environmental and personal well-being options to attract a greater diversity of diners.

Sustainability, Health, and Variety Top List of 2025 Macro Trends

The U.S. restaurant industry is poised to undergo significant transformations driven by evolving consumer preferences, technological advancements, and an increased focus on sustainability. Here are some of the most anticipated trends that will shape the future of dining.
1. Sustainability takes center stage
Consumers are becoming more environmentally conscious, forcing restaurants to adopt sustainable practices and attract more customers with different preferences. From sourcing ingredients locally to reducing food waste and using eco-friendly packaging, sustainability will become a key differentiator for restaurants to attract eco-friendly diners.
2. The rise of plant-based dining
Plant-based diets are becoming more popular as people become more aware of health and environmental issues. Restaurants are expected to expand their menus to include more plant-based options, catering not only to vegetarians and vegans, but also to flexitarians seeking healthier options.
3. Enhanced personalization
Data analytics enable restaurants to provide a personalized dining experience. By leveraging customer data such as the region of origin of customers within the restaurant, age, etc., menu recommendations and promotions can be customized based on personal preferences, increasing customer satisfaction and loyalty.
4. Expanding takeout and delivery services
The convenience of takeout and delivery has reshaped the dining landscape. As demand continues to grow, restaurants will invest in efficient delivery systems and establish partnerships with third-party platforms to ensure a seamless experience for customers.
5. Health-conscious products
Health trends will continue to influence the development of menus. Expect to see more dishes featuring low-sugar, low-carb and high-fiber ingredients, and restaurants that highlight the benefits of such dishes and functional foods that promote health. Healthy dishes will increase brand trust, and restaurants will cater to consumers who are looking for nutritious and delicious dining options.
6. Embrace Technology and Automation
Automation will play a key role in streamlining operations. From robot chefs to AI-powered ordering systems, restaurants will increasingly adopt technology to increase efficiency, reduce labor costs, and improve the overall dining experience.
7. Engaging Social Media Marketing
Social media will continue to be a powerful tool for marketing. Restaurants will leverage platforms such as Instagram and TikTok to create engaging content, promote new menu items, and engage with customers, thereby strengthening brand loyalty and influence.
8. Diverse Beverage Options
Demand for a variety of beverages will grow, especially non-alcoholic beverages. Restaurants will launch innovative non-alcoholic cocktails, health-focused beverages, and craft sodas to meet the needs of different customers seeking unique drinking experiences. A variety of dishes and drinks Healthy eating remains one of the trends that has been repeatedly prompted by 2025.
9. Local sourcing and community involvement
Restaurants will strengthen their ties with local suppliers and emphasize the use of local ingredients. This trend not only supports the local economy, but also enhances freshness and flavor, attracting customers who value connections with the community.
10. Streamline your workflow
A harmonious and orderly dining environment makes customers more trustful. Whether it is a local restaurant, seafood restaurant or food truck, to make the operation more efficient and effectively deal with the labor shortage, you can configure the Retekess paging system for the restaurant. After the customer's meal is ready, call the customer directly to pick up the meal. The kitchen can also call the waiter through the restaurant paging system, and the customer can also call with one click through the call button.
Source: <a href="https://www.retekess.com/blog/restaurant-trends-in-2025" target="_blank">Retekess</a>

Here are some of the most anticipated trends that will shape the future of dining.

Restaurant Trends in 2025

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Sustainability, Health, and Variety Top List of 2025 Macro Trends

Restaurant Trends in 2025