Foodservice Handbook 2018: Menu Trends

Healthy, transparent and local foods are top of mind

CHICAGO -- Healthy, transparent and local foods are top of mind for today’s consumers, a finding that’s evident in many foodservice offerings across segments. Callouts such as gluten-free, vegetarian and locally sourced are featured on nearly half of all foodservice menus. Global foods, snacks and beverages are some vehicles operators are using to provide more clean-label items for health-minded consumers.

Interestingly, fewer restaurants are offering soft drinks than before, at 80% compared to 83% a year ago—a finding in line with today’s consumers who seek healthier, less sugary beverages. This trend is more prevalent in limited-service restaurants, with only 67% of fast casuals and 69% of QSRs saying they offer soda.

Meanwhile, many operators plan to use education as a means to further consumers’ growing emphasis on healthy eating.

“Staff training to let consumers know of health benefits already existing in operation,” said one full-service restaurant operator.

Which of the following foodservice (nongrocery) items do you offer?


Which of the following beverages do you offer in your operations?


How do you plan to address consumer desires for more healthful food items?


More from the Foodservice Handbook: Operations

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