Technomic's 2026 State of the Menu report highlights key foodservice strategies that convenience stores can adopt, including value-driven menus and thoughtful trend adoption.
The report from Chicago-based Technomic, CSP's sister research arm, includes several recommendations.
“Deals and pricing aren’t the only ways to offer value,” Technomic said. “Look to items that are hard to make at home and play well on social—and provide unique eating or drinking experiences.”
Another recommendation is to prioritize authenticity, Technomic said, adding that retailers need to navigate the paradox of innovating menus while preserving brand identity.
“Refresh versus reinvent,” Technomic said.
Retailers also should control costs, looking out for lower-cost opportunities and having suppliers support them on menu substitutions or revisions.
Don’t disregard limited-time offers, Technomic said. LTOs are on the rise, becoming more important and driving traffic, Technomic said, adding that retailers should build a strategy that creates urgency, optimizes inventory and keeps menus fresh.
The last recommendation is to be nimble, and picky, with trend adoption. Technomic said that operators, who are jumping on trends faster than in the past, should stay ahead of trends to better plan for their pipeline and prioritize those that fall within their brand and menu positioning.
Report: Beverages are booming
The report also said some beverages are booming. From fourth-quarter 2024 to fourth-quarter 2025, specialty nonalcohol beverages were up 93.3% at limited-service restaurant (LSR) breakfast and up 30.2% at full-service restaurant (FSR) lunch/dinner. Iced lattes were up 6.7% at LSR breakfast, dirty beverages were up 108.3% at LSR breakfast and alcohol-free wine was up 130% at FSRs.
In specialty sauces, specialty condiments were up 51.9% at LSR lunch/dinner, and tzatziki sauce was up 48% at FSR lunch/dinner.
Protein toppings were up 8.6% at LSR breakfast, and protein add-ons were up 14.5% at LSR lunch/dinner and up 8.3% at FSR breakfast.
With functional enhancers, collagen was up 76.5% at LSR lunch/dinner, and ube was up 47.1% at LSR lunch/dinner. Immunity-boosting additives were up 47.1% at LSR breakfast.
Regarding the GLP-1 trend, Technomic noted a move toward smaller portion sizes, snacks and shareables; protein- and fiber-rich callouts; and craveable fare with functional additives.
Technomic also said that “swavory”—sweet and savory—is the next “swicy,” with swavory being global comfort flavors used in sweet applications, sweets spotlighted in savory dishes, and sweets formulated like savory dishes (and vice versa).
One example of global comfort flavors used in sweet applications is a chocolate cake with tahini, sesame and pomegranate at Cira in Chicago.
In addition, citrus is in the forecast, with new and classic citrus types and uses, global citrus sauces and citrus-based beverages.
An example of citrus-based beverages is the Nimbu Pani, which includes lime, simple syrup, soda water and salt. It’s available at Botiwalla in Asheville, North Carolina.