The Future of Foodservice is Here with Smarter Menus

There’s no other way around it. The future is now. The classic animated TV show “The Jetsons” series, about a futuristic family with all sorts of technological conveniences like food delivered to them by flying robots, is no longer a fantasy.

Today, you’ll find robots in foodservice kitchens knocking out maki rolls by the hundreds at a time, operating pizza restaurants in airports or acting as drones, delivering food to the likes of Chick-fil-A, Wendy's, Jersey Mike's and Sweetgreen. Of course, there are more elements shaping the foodservice industry today, from economic headwinds squeezing margins to demographic shifts transforming dining preferences to evolving consumer expectations that are redefining what it means to run a successful operation. Add to that mounting pressures from rising costs, labor shortages and increasingly discerning guests who demand high quality, convenience and value, all at once.

Nevertheless, there’s certainly good news: Change brings opportunity. Success in this new era comes down to three key principles: smarter menus that balance innovation with profitability and consistency, simpler operations that maximize efficiency without sacrificing quality and a sharper focus on value that truly resonates with consumers.

Whether you're running a fast-food restaurant, casual dining establishment or multi-unit operation, understanding what's driving change and how to respond will be the difference between leading the pack and getting left behind.

A sharper focus on value

According to Datassential, “‘value’ continues to be the word of the moment,” however, the definition is nuanced for consumers. And surprisingly, price is not the most important factor that defines value at restaurants. “Forty-nine percent of consumers said great taste was important,” the Datassential report stated.¹

Consumers also considered the following factors when looking for value at restaurants:

• Low price (44%)

• Portion size (30%)

• Quality of ingredients (30%)

“This is especially important as higher prices mean that a majority (72%) of consumers were more selective about where they spent their money on food in 2025,” Datassential continued. “Sixty-one percent of consumers say they actively seek out coupons, rewards or deals before deciding what to eat or buy.”

What this means for operators is that value isn't just about being cheap; it's about being worth it. Guests are willing to pay for quality, but they must feel like they're getting something exceptional in return.

For example, the El Pollo Loco restaurant chain does a great job of capitalizing on the protein trend. Its newly tagged Protein Packed Menu features more than 20 protein-heavy menu items crafted to meet growing consumer demand for tasty, yet functional meals. Offerings like the Double Chicken Bowl, Guacamole Chicken Burrito and Mexican Caesar salad are packed with avocado, pinto beans and the signature fire-grilled chicken. These are not only hearty portions, but also offer the flavors and nutrition customers desire at reasonable price points.

Ultimately, winning on value in 2026 and beyond means understanding that it's a multi-dimensional equation. Operators who can deliver great-tasting food with quality ingredients at reasonable prices (with some coupons or rewards thrown in) will capture the loyalty of today's selective, deal-savvy consumer.

Smarter menus mean less is more

Technology aside, a “smarter” menu program refers to one that manages to balance innovation with consistency. Many restaurants are bogged down with items that should have been eliminated or only used for special occasions or limited-time offerings (LTOs). This may result in a bloated menu that strains kitchen operations, confuses guests, increases food waste and possibly dilutes the brand’s identity.

Taking a good look at the menu and paring it down to feature dishes that can be executed not only well, but in varying ways based on the daypart, may lead to more creativity, craveability and even profitability. For example, smart operators are building menus around versatile ingredients and preparations, such as a protein-forward lunch dish that can be repurposed for dinner with different accompaniments. Another consideration is a signature sauce, which can elevate multiple dishes.

These types of iterations also open the door for LTOs and seasonal specials. When operators’ everyday offerings are dialed in and running smoothly, they have the bandwidth to test new ideas. These clever limited runs help gauge guest response, generate buzz and keep the menu feeling fresh.

Here is some recipe inspiration to help jumpstart some “smarter” menu offerings:

Simpler operations

Many operators have been thrust into managing smaller teams due to labor shortages in foodservice. According to the National Restaurant Association, the industry lost approximately 2.5 million jobs during the pandemic, and while many positions have been refilled, the sector continues to operate below pre-pandemic staffing levels. Many workers who left during the pandemic never returned, choosing different career paths or industries.²

This new reality has profoundly changed how kitchens operate. With fewer hands on deck, every decision matters, from how long prep takes to how complex a dish is to execute during the dinner rush.

This is where ingredient selection becomes a strategic advantage. By choosing products that arrive ready to use or require minimal prep, operators can dramatically reduce labor hours while maintaining consistency.

Simplot offers a deep portfolio of versatile ingredients that don’t require much prep, so the team can focus on having a bit of fun with the dishes.

Here are some ingredient recommendations, with recipe inspirations: