The restaurant industry is a wild ride, isn’t it? Just when operators think they’ve got a handle on what makes us hungry, the whole game changes. We’ve seen consumer pullback and macroeconomic uncertainty dominating the conversation, with restaurants bracing for fresh tariffs and shifting diner habits. It’s a turbulent, often contradictory market out there, where some fine dining spots are thriving on special occasions while casual chains grapple with tepid sales.
But here’s the thing: while restaurants are navigating these choppy waters, diners like us are sending some pretty clear signals about what we’re *actually* craving – and, perhaps more importantly, what we’re completely over. We’re not just looking for a good meal anymore; we’re seeking value, yes, but also a memorable experience, genuine connection, and frankly, a menu that understands our evolving tastes and priorities.
So, if you’re a restaurant operator or just a curious foodie, grab a seat, because we’re about to spill the tea on the menu trends that diners are officially waving goodbye to. Forget what you thought you knew; these are the things that are making us scroll past, walk out, or simply choose somewhere else. Let’s dive into the first six items that have definitely overstayed their welcome on our plates and in our wallets!
1. **Everyday Expensive Entrees and Fancy Cocktails (That Aren’t Worth the Splurge)**Let’s be real, our wallets are feeling a little thinner these days, and we’re all being a lot more cautious with how we spend our hard-earned dollars. This sentiment is hitting restaurant menus hard, especially when it comes to those everyday, high-priced entrees and overly elaborate cocktails that used to be a go-to. Diners aren’t necessarily ditching luxury entirely, but they’re definitely re-evaluating when and where they splurge, making everyday expensive options feel a bit… well, exhausting.
Jonathan Gillespie, a partner at Chicago’s modern Italian restaurant Adalina, noted a clear shift: while traffic might be down compared to last year, reservations have stayed strong on the weekends, but are dipping during the rest of the week. He attributes some of Adalina’s resilience to its high price point, meaning its clientele already sees it as a “special occasion” spot. As Gillespie puts it, “A lot of people are being more cautious with how they spend their dollar, and maybe they are going out for special occasions.” This signals a broader trend where casual indulgences are getting a serious second look.
Think about it: Bruce Nelson, a fractional CFO across several restaurant groups in Minneapolis-Saint Paul, observed a similar dynamic in his restaurants. He saw “butts in chairs go up and [tickets go] about a buck to a buck and a half down, depending on location.” What does that mean in real terms? “You’re ordering the pizza or the hamburger and a tap beer instead of the steak and a craft cocktail.” We’re opting for solid, satisfying basics that don’t break the bank, saving those “steak and craft cocktail” moments for when it truly counts.
It’s not that we’ve stopped loving premium ingredients or innovative drinks; it’s about the context. If we’re going out for a Tuesday night dinner, we’re probably not looking to drop a week’s worth of grocery money on a single dish. We want value that feels good, whether that’s a fantastic burger or a well-priced, delicious pizza. The perceived value for an everyday meal has fundamentally shifted, and menus overloaded with aspirational, high-ticket items for every occasion are just making us tired.
This trend isn’t just about cutting costs; it’s about intentional spending. When consumers *do* spend, they opt for premium options – but often within a specific, curated context. Adalina, for example, has seen diners “eat less, but they’re eating higher quality. So they’re spending more on organic or on certain specific cuts of beef.” The takeaway? High prices aren’t the enemy, but *unjustified* high prices for routine dining, especially when there are more accessible, equally satisfying alternatives, are definitely getting the side-eye.
2. **Uninspired “Value Deals” (That Don’t Actually Feel Like Value)**Okay, let’s talk about “value meals.” While 72% of consumers *wish* more restaurants offered them, there’s a flip side: we’re increasingly tired of generic, uninspired “value plays” that don’t actually feel like a win. You know the ones – the deals that seem too good to be true, or just feel like a desperate attempt to get us through the door without genuinely enhancing our dining experience. It’s not enough to slap a discount on something; the ‘value equation’ has gotten a whole lot more complex.
Take Applebee’s, for instance. Despite rolling out a “variety of value plays,” including their famous Dollarita promotion, the chain hasn’t posted a quarter of positive comps growth since Q2 2023. They’re not alone; Denny’s, IHOP, and Olive Garden have also seen negative sales growth. This isn’t because diners don’t want to save money; it’s because simply cutting prices on standard items might not be cutting it anymore when it comes to true perceived value.
As Lizzy Freier, director of menu research & insights for Technomic, wisely points out, “For consumers, the value equation can involve much more than price.” It’s a holistic package. Mike Kostyo, vice president at Menu Matters, agrees, warning that “Operators who go all in on value pricing shoot themselves in the foot… Too many low-priced deals can devalue the menu.” If the deal feels cheap, or if the quality takes a hit, it stops being “value” and starts being “why bother?”
What we *are* looking for, even when we’re being budget-conscious, are items that offer a tangible upgrade from what we could easily whip up at home. Freier highlighted that diners are seeking “menu items that are hard to make at home, as well as higher quality proteins and global ingredients they can’t purchase in a grocery store.” So, if your “value meal” is just a slightly cheaper version of something mundane, diners are probably going to scroll right past. We want that “wow” factor, even at a lower price point.
The bottom line? We’re tired of “value” feeling like a compromise on quality or creativity. We want deals that feel smart, that offer a genuinely good product, or that introduce us to something new and exciting that we couldn’t get anywhere else. Restaurants need to get creative with how they define and deliver value, moving beyond just price cuts and focusing on how the deal enhances the overall perception of the menu and the brand. Superficial savings? We’re officially over them.
3. **Overly Large, Standard Portion Sizes (That Leave Us Feeling Too Full – Or Wasting Food!)**Remember when bigger portions always felt like a better deal? Well, those days might be drawing to a close, because it turns out, we’re getting pretty tired of monster-sized meals. Whether it’s a growing focus on health, the increasing popularity of GLP-1 drugs that suppress appetite, or simply a desire to avoid food waste (and the dreaded food coma), diners are rethinking their relationship with plate-filling quantities. The “pile it high” mentality is definitely feeling a bit last-decade.
Jonathan Gillespie of Adalina observed a “dip in how much consumers are eating,” partly attributing some of this to GLP-1 drugs. This isn’t just a niche trend; it’s impacting how people approach their meals. And it’s manifesting in fascinating ways, like the surprising surge in adults ordering from the kids’ menu! Yes, you read that right. According to the Lightspeed Commerce survey, a whopping 44% of adults admit to ordering from the kids’ menu.
Why the sudden interest in chicken nuggets and mac and cheese for grown-ups? Adoniram Sides, senior vice president of hospitality at Lightspeed, found it “fascinating” but acknowledged the sensibility: “One reason is that the portion sizes are smaller” and, of course, “the prices are lower.” Beyond just smaller portions and lower prices, these meals often offer “simpler meals,” which is another big draw. It’s a clear signal that the conventional “adult” portion size often just doesn’t fit the bill anymore.
This trend suggests a real tiredness of feeling obligated to finish an enormous plate, or worse, leaving a significant amount of food behind. It’s not about scarcity; it’s about thoughtful consumption. Menus that default to massive servings without offering smaller alternatives or acknowledging this shift are missing a beat. Diners are actively seeking options that align with their personal appetite and health goals, meaning quality and appropriate sizing are now often prioritized over sheer volume.
So, if your menu is still operating on a “the more, the merrier” philosophy for every dish, it might be time for a rethink. We’re looking for balance, for meals that satisfy without overwhelming, and for options that respect both our bodies and our desire to make smart choices. The era of the endless plate is giving way to a more mindful approach, and diners are ready to embrace menus that reflect this shift by offering more sensible and flexible portion control.
4. **Rigid, Non-Customizable Menu Items (That Don’t Care About Our Preferences)**In a world where almost everything else is tailored to our individual preferences, why should restaurant menus be any different? Diners are increasingly tired of rigid, “take-it-or-leave-it” menu items that offer little to no room for personalization. We want to feel seen, understood, and have our unique tastes and dietary needs acknowledged, rather than being forced into a one-size-fits-all culinary experience. The days of menus dictating our meal entirely are definitely feeling outdated.
Our 2025 U.S. Restaurant Trends & Diner Expectations Report highlighted a significant disconnect here: Americans are raising the bar for personalization, yet “nearly 80% of restaurants are still guessing at what guests actually want.” Operators cite major challenges like “Tracking the success of efforts (35%), Ensuring consistency across locations (31%),” and “Knowing for who and how to personalize (28%).” This struggle often translates into menus that lack the flexibility diners are yearning for.
But here’s the kicker: guests are “crystal clear on what they expect.” We’re talking about things like “preferred seating,” “tasting menus customized to their preferences,” and even “curated appetizer platters.” Yet, there’s a huge gap; fewer than half of restaurants actually provide these tailored experiences. It’s not just about simple substitutions anymore; it’s about a menu philosophy that embraces the idea that every diner is unique, and their meal should reflect that.
This exhaustion with rigid menus isn’t just about high-end requests. Remember how adults are drawn to the “simpler meals” on kids’ menus? That’s another nod to a desire for less fuss and more direct satisfaction. Diners are craving the ability to modify, adapt, and select components that truly appeal to them, whether it’s adjusting spice levels, swapping out sides, or building their own perfect platter. A menu that offers little wiggle room feels restrictive and, frankly, a bit behind the times.
The call for “SuperHuman Hospitality™,” where “technology and data empower restaurateurs to create exceptional, personalized experiences,” is a direct response to this unmet need. Leveraging robust CRM systems to track customer preferences, spending history, and special occasions can make personalization seamless. So, if your menu is still designed as a static blueprint with no room for individual expression, you might be missing out on a huge opportunity to truly connect with your diners.
5. **Boring or Non-Existent Non-Alcoholic Beverage Lists (Seriously, Give Us More Than Soda!)**If your restaurant menu still relegates non-alcoholic options to a sad little corner featuring only soda, water, or maybe a token juice, then, my friend, diners are officially tired. The “sober-curious” movement isn’t just a fleeting fad; it’s a significant cultural shift that’s impacting beverage choices across the board. People are actively seeking out exciting, sophisticated, and genuinely appealing non-alcoholic drinks, and a menu that ignores this is frankly missing a huge opportunity – and alienating a growing segment of its customers.
A recent survey by NCSolutions delivered a clear message: “41% of consumers said they were trying to cut back on alcohol consumption.” That’s nearly half of us! This isn’t just about teetotalers; it’s about people who want options for a variety of reasons – health, wellness, designated driving, or simply choosing not to drink on a particular occasion. For food business operators, this shift should be a massive “wake-up call,” because offering enticing non-alcoholic choices can absolutely be “turned into real-world sales.”
Gone are the days when a mocktail was just fruit juice and grenadine. Diners are hungry for creativity in this space, wanting non-alcoholic beverages that feel as thoughtfully crafted and exciting as their alcoholic counterparts. We’re tired of feeling like an afterthought when we choose not to drink, or settling for something uninspired while our friends sip on artisanal cocktails. The demand for low and no-alcohol options is skyrocketing, and menus need to catch up.
Restaurants like Los Angeles’s Botanica are leading the charge, simply listing their low and no-alcohol offerings directly on their main cocktail lists. This normalizes the choice and makes it feel inclusive, rather than an add-on. It’s a subtle but powerful change in menu placement that shows respect for diverse preferences. By integrating these options thoughtfully, restaurants can turn the “sober-curious movement” into a vibrant and profitable part of their beverage program.
Ultimately, diners are tired of feeling limited and overlooked when it comes to non-alcoholic beverages. We want innovative, flavorful, and visually appealing choices that enhance our meal and our overall dining experience. It’s time for menus to reflect this shift, embracing the opportunity to craft a diverse and exciting range of non-alcoholic drinks that cater to everyone, ensuring no one feels left out of the fun.
6. **Predictable, Easy-to-Replicate Home-Style Dishes (That We Could Just Make Ourselves)**Let’s face it: if we’re shelling out our hard-earned cash to dine out, we’re not just looking for something to fill our bellies. We’re seeking an experience, a moment of culinary delight, and often, something that feels a bit special – something we couldn’t easily whip up in our own kitchen. This means diners are increasingly tired of menus that are packed with overly predictable, easy-to-replicate home-style dishes. Why pay a premium for spaghetti and meatballs that tastes just like Grandma’s (or, let’s be honest, something from a jar)?
As Lizzy Freier from Technomic so aptly put it, diners are on the hunt for “menu items that are hard to make at home, as well as higher quality proteins and global ingredients they can’t purchase in a grocery store.” This isn’t about being snobby; it’s about optimizing the dining-out experience. We want that “wow” factor, a dish that sparks curiosity, or introduces us to new flavors and techniques that are beyond our everyday culinary repertoire. Restaurants are, after all, meant to be an escape from the ordinary.
The push towards dining out for a “social atmosphere” and a “memorable or experiential service package” directly correlates with this desire for unique food. If the food itself doesn’t contribute to that unique experience, if it feels generic or uninspired, then half the battle is lost. We’re tired of menus that play it too safe, failing to offer that distinctive edge that makes dining out truly worthwhile. It needs to be more than just sustenance; it needs to be an adventure.
This weariness with the mundane explains the explosive popularity of trends like “swicy” flavors (sweet and spicy), the viral sensation of tinned fish, or the widespread adoption of unique takes on Caesar salads across diverse cuisines. These aren’t just trendy ingredients; they represent a hunger for novelty, for bold combinations, and for dishes that offer a fresh perspective. When a menu consistently features dishes that feel like a tired rerun, it loses its ability to excite and engage.
So, if your menu is leaning heavily on comfort food staples that lack a distinctive twist or elevated execution, it might be time to shake things up. Diners are ready to be surprised and delighted, to explore new culinary horizons, and to taste something that truly justifies the decision to eat out. We want restaurants to be our guides to new flavors and experiences, not just an extension of our home kitchen. Give us that culinary adventure; we’re ready for it!
Diners are not just looking for a meal; they’re seeking an experience, a connection, and menus that truly understand their evolving tastes. Having explored the first half of the trends that are leaving a sour taste, let’s keep digging into what else is making us scroll past, walk out, or simply choose another spot that gets it. The restaurant game is changing, and we’re here to tell you exactly what diners are done with as we look for more vibrant, thoughtful, and exciting options.
7. **Grubby Menus and Questionable Cleanliness (That Make Us Wonder About the Kitchen)**It’s a tale as old as time: you sit down at a restaurant, pick up the menu, and immediately feel a sticky film or notice a tattered, stained page. This isn’t just a minor annoyance; it’s a major turn-off that makes diners question the overall cleanliness and care within an establishment. In a world where attention to detail is paramount, grubby menus and a general lack of perceived cleanliness are officially getting the boot.
Adoniram Sides, senior vice president of hospitality at Lightspeed, articulated this perfectly when he spoke about a common diner experience: “I’m sure you’ve been to a restaurant where you’ve picked up a menu where it’s falling apart, it’s maybe a little gross or there’s a stain and you’re like: ‘What’s going on in this place? Like, is the kitchen clean?'” This immediate visual cue creates doubt and can profoundly impact a diner’s trust and comfort. It’s a fundamental expectation that a menu should be clean and presentable.
The Lightspeed Commerce survey backs this up, revealing that a sticky menu or table is enough for a significant 24% of diners to decide not to return to a restaurant. This isn’t about being overly fastidious; it’s about a basic standard of hospitality. As Paul Kiely, a self-proclaimed foodie, noted, the cleanliness of the table and menu — and even the bathroom — often reflect the cleanliness of the kitchen. If the small details are neglected, diners understandably extrapolate that larger, unseen areas might also be overlooked.
Beyond just sticky surfaces, diners are also tired of menus that lack any visual appeal or flair. While hand-drawn menu images are trending in a positive direction, suggesting restaurants are getting creative with their display, the inverse is also true. A tired, generic, or poorly designed menu sends a signal that the restaurant might not be putting much effort into the overall dining experience. Diners are seeking a holistic sense of care, and that begins the moment they engage with the menu.
Ultimately, diners are not just paying for food; they are paying for an experience, which includes a comfortable and clean environment. When basic elements like the menu feel neglected, it chips away at the perceived value and enjoyment of the meal. Restaurants that overlook these seemingly small details are failing to meet fundamental customer expectations, pushing diners away with a literal bad impression.
8. **Unimaginative Happy Hour Offerings (That Don’t Deliver Real Value or Excitement Anymore)**Happy hour used to be a guaranteed win – a time for great deals, fun vibes, and a chance to unwind without breaking the bank. But times are changing, and diners are growing increasingly tired of happy hour offerings that feel uninspired, unoriginal, or simply don’t deliver the genuine value and excitement they promise. It’s no longer enough to just offer a couple of dollars off a standard drink; customers are looking for something more compelling.
The current economic climate means customers are seeking “better value from restaurant menus,” and this shift has put happy hour squarely back in the spotlight. However, the context shows that leading restaurants are actively enhancing and even repositioning their happy hours to boost traffic during typically slow times. This highlights the expectation that happy hour needs to be *more* than just a token discount; it needs to be a strategic, appealing offering.
Take Emmy Squared, a 26-location restaurant chain, for example. They didn’t just maintain a basic happy hour; they created “Emmy Hour” specifically to drive traffic from 9 p.m. to close on Sunday through Thursday. This initiative shows a proactive approach to offering deals and a great experience during what would otherwise be a slow period. Diners are tired of seeing the same old deals at the same old times; they crave innovation and strategic thinking that translates into real benefits for them.
The trend for enhanced happy hours points to a wider diner desire for flexibility and ingenuity. If a happy hour menu feels like an afterthought, a collection of uninspired appetizers and standard drink discounts, it fails to capture the imagination. Diners want to feel like they’re getting a genuine win, whether that’s through creative new menu options, extended hours, or a truly exceptional price point on sought-after items. Superficial savings on bland offerings are simply not cutting it anymore.
Restaurants need to recognize that happy hour is a powerful tool to attract financially savvy customers, but only if it’s treated as a dynamic, evolving part of the menu strategy. Diners are tired of predictable, unexciting happy hours that don’t reflect the same level of creativity and value as the rest of the dining experience. It’s time for operators to step up their game and offer happy hour concepts that truly entice and reward.
9. **Stagnant Menus Without Exciting Limited-Time Offers (That Fail to Spark Curiosity)**Imagine walking into your favorite restaurant only to find the exact same menu, month after month, year after year. While consistency is great, diners are increasingly tired of stagnant menus that offer no novelty, no surprises, and no reason to explore. The absence of engaging limited-time offers (LTOs) leaves a significant void, failing to spark culinary curiosity or provide that exciting “newness” that often drives repeat visits and social buzz.
The data clearly shows the power of LTOs: Technomic’s 2024 State of the Menu report found that these temporary offerings grew by more than 52% between 2020 and 2023. This explosive growth isn’t just a restaurant fad; it’s a direct response to consumer demand for variety and novelty. While on-premise menus have generally shortened to focus on core offerings, LTOs have become the crucial outlet for restaurants to experiment with new items and even new dining concepts.
The beauty of LTOs is their temporary nature; they allow restaurants to test the waters with new flavors or dishes without a long-term commitment. This freedom to experiment is exactly what diners crave. When a menu consistently remains unchanged, it signals a lack of culinary excitement and an unwillingness to engage with evolving consumer palates. Diners are looking for that “breathing room” to try something new, whether it’s seasonal drink specials or innovative dishes.
Moreover, LTOs are a fantastic way to drive customer desire by appealing to the love of nostalgia or the thrill of trying the latest items. If a menu is stagnant, it misses out on these crucial opportunities for engagement. Diners are tired of predictable options and are actively seeking restaurants that are willing to push culinary boundaries, even if just for a short period. The lack of dynamic, rotating specials can make a menu feel dull and uninspired.
Ultimately, in a fast-paced, trend-driven world, a static menu feels outdated and unappealing. Diners want to be surprised and delighted, to have a reason to come back and see what’s new. Restaurants that fail to incorporate exciting LTOs are missing a key strategy to keep their offerings fresh, relevant, and capable of satisfying the persistent hunger for culinary discovery and innovation.
10. **Generic or Undifferentiated Loyalty Programs (That Don’t Actually Make Us Feel Special)**Loyalty programs are supposed to make us feel appreciated, valued, and special for choosing a particular brand again and again. Yet, diners are growing increasingly tired of generic, uninspired, or “linear” loyalty programs that feel like a mere formality rather than a genuine reward. If a program doesn’t offer unique perks, personalized engagement, or truly impactful benefits, it ceases to be a draw and instead becomes just another forgotten app or email in our inbox.
Consider Applebee’s, a brand actively overhauling its Club Applebee’s loyalty system. They recognized that their previous program was a “very linear email marketing program” and are transforming it to offer “both points-based rewards and specialized engagement.” This shift highlights a crucial insight: diners are tired of one-size-fits-all loyalty approaches. We want programs that understand us, that offer tailored experiences, and that make us feel genuinely recognized.
The need for “specialized engagement” is clear. It’s not just about earning points; it’s about feeling a connection. Applebee’s example of offering Club Applebee’s members a “try it before you can buy it” deal with a new sandwich, or strategic linkages like their partnership with Wyndham Hotels, demonstrates the kind of innovative thinking diners are looking for. These initiatives move beyond generic discounts to create unique opportunities and enhanced value that truly resonate.
Diners are also tired of loyalty programs that feel like a burden rather than a benefit. If the rewards are hard to understand, difficult to redeem, or simply unexciting, the program loses its appeal. The call for “SuperHuman Hospitality™,” where “technology and data empower restaurateurs to create exceptional, personalized experiences,” extends to loyalty. Leveraging robust CRM systems to track customer preferences, spending history, and special occasions can make personalization seamless and genuinely rewarding.
In essence, diners are asking for more than just a digital punch card. They want loyalty programs that celebrate their patronage with thoughtful, relevant offers, early access, and experiences that feel curated just for them. Programs that remain generic or fail to evolve with these expectations are quickly falling flat, proving that true loyalty is earned through genuine connection and meaningful rewards, not just basic transactions.
11. **Menus Lacking Innovative Global or Bold Flavor Explorations (That Play It Too Safe)**In today’s interconnected world, diners’ palates have never been more adventurous. We’ve tried new spices, experienced exotic cuisines, and embraced unexpected flavor combinations from every corner of the globe. This means we are officially tired of menus that play it too safe, sticking to conventional, localized flavors and failing to offer the exciting global or bold culinary explorations we’re increasingly craving. The desire for culinary adventure is stronger than ever.
The data confirms this appetite for novelty. At the 2024 National Restaurant Association Show, Technomic “Food Futurist” Liz Moskow presented compelling figures: 48% of Gen Zers, 59% of millennials, and 46% of Gen Xers are more likely to try new flavors than they were just three years ago. This isn’t just a generational quirk; it’s a broad cultural shift. Diners are actively seeking out fiery Thai crying tiger sauce, Mexican chili seasoning tajin, fermented fish, miso, and even exotic wines like Vin Jaune.
This hunger for the new extends to trending flavor profiles. The rise of “swicy” – the sweet and spicy combination seen in “hot honey” on everything from Brussels sprouts to pizza – is a prime example of diners’ enthusiasm for bold and unexpected tastes. CNN even dubbed “swicy” the “hottest trend in food,” noting that 11% of 18- to 34-year-olds specifically enjoy these daring combinations. If menus aren’t offering these kinds of innovative twists, they’re missing a significant opportunity to engage a younger, adventurous audience.
Moreover, the viral popularity of items like tinned fish, or conservas, underscores a desire for dishes that hark back to different eras of dining or introduce novel experiences. Tinned fish sales jumped significantly, reflecting a market that values elegance, new flavors, and even concepts like zero-waste. When menus fail to incorporate such trending, culturally rich, or innovatively presented items, they risk appearing stale and out of touch with contemporary culinary curiosity.
Diners are ready to be taken on a culinary journey, to experience something beyond their everyday repertoire. If a menu is holding back on introducing globally inspired dishes or bold flavor combinations, it’s not just playing it safe; it’s falling behind. The modern diner wants restaurants to be their guides to new tastes, their explorers of exciting ingredients, and their purveyors of unforgettable, adventurous dining moments.
12. **Inadequate Options for Modern Dietary Preferences (Beyond Just Token Plant-Based)**The way we eat is evolving at a rapid pace, driven by a growing awareness of health, sustainability, and personal wellness. Consequently, diners are tired of menus that offer inadequate or uninspired options for a diverse range of modern dietary preferences. It’s no longer sufficient to include a single, token plant-based dish or to ignore the surging demand for protein-focused meals, specific beverage trends, or creative twists on classic items.
For example, while plant-based foods have moved from niche to core menu items, simply having *any* plant-based option isn’t enough. Diners adhering to these diets—22% of US consumers report eating little to no meat—are seeking delicious, crave-able dishes that genuinely celebrate plant-derived foods. A menu that offers only a bland, uninspired vegetarian afterthought is failing to attract this growing segment, who prioritize sustainability and health.
Similarly, the focus on high-protein meals is a massive trend, with 55% of US households considering high protein important to their shopping decisions. This aligns with the growth of ketogenic diets and viral social media trends where influencers build protein-heavy meals at popular chains. Diners are actively looking for 20g to 30g of protein per serving, and menus that don’t clearly offer or highlight these options are missing a crucial opportunity to cater to health-conscious consumers.
Beyond food, the beverage landscape is also shifting dramatically. The “sober-curious” movement (41% of consumers cutting back on alcohol) has already been mentioned, but specific trends like the increased popularity of matcha, particularly among younger generations, signal a broader demand for diverse and exciting non-alcoholic choices. Menus that ignore such vibrant, trending beverages are alienating a significant demographic who desire thoughtful, appealing alternatives to traditional alcoholic drinks.
Finally, even classic items are getting a creative makeover, and diners expect menus to reflect this innovation. The viral phenomenon of the “flat croissant,” for instance, shows a hunger for inventive takes on familiar favorites. If menus are stagnant in their approach to even foundational items, offering no creative twists or adaptations, they signal a lack of responsiveness to evolving tastes and culinary trends. Diners want to feel that their chosen restaurant understands and actively embraces these diverse and dynamic preferences, making them feel catered to and excited about their meal.
The restaurant industry is a living, breathing entity, constantly shifting and evolving with every diner’s choice. What’s clear from these 12 trends is that today’s diners are more discerning than ever, armed with a clearer vision of what they truly want – and what they simply can’t stand anymore. They’re seeking value that goes beyond price, experiences that offer genuine connection, and culinary adventures that excite and inspire. It’s a call to action for every restaurateur: listen closely, innovate boldly, and create menus that not only feed the body but also truly delight the soul. The future of dining is bright for those who are ready to adapt, personalize, and truly connect with their guests.
