For QSR operators, the opportunity lies in creating menus that check the boxes for taste, convenience, and perceived value.
This article first appeared in QSR.
For quick-service restaurants, the days when “healthy” meant a big salad on the menu are long gone. Today’s diners are looking for food that’s better for them but still tastes great, fits their lifestyle, and is just as importantly convenient. At the same time, operators face the challenge of keeping costs in check and minimizing waste, especially when working with fresh ingredients.
Creating a health-forward menu that resonates with guests and drives sales doesn’t happen by accident. It’s a balance of knowing what customers want, making sure operations can deliver consistently, and telling the story in a way that inspires repeat visits.
Here are a few strategies successful QSR brands are using to make it happen.
Health trends change fast, and what “better-for-you” means can look very different depending on who you ask. For some, it’s about plant-based proteins, whole grains, or avoiding seed oils altogether. For others, it’s high-protein wraps or low-carb bowls. The most effective menus are shaped by what the brand’s specific guests are actually ordering, and not necessarily just what’s trending in the broader market.
If the goal is to figure out which menu items are really clicking with guests and what tweaks they’re asking for, looking at sales data alongside customer feedback is a smart move. Say a bunch of people are swapping fries for a side salad or adding avocado to their sandwiches, that’s a pretty clear sign those options deserve more spotlight. Using seasonal limited-time offers is also a great, low-risk way to try out new healthy dishes before making them a regular part of the menu.
A menu full of fresh produce, lean proteins, and nutrient-dense toppings is appealing to health-conscious guests. But without careful planning, it can also create challenges for inventory and prep. Successful operators make the most of their ingredients by finding ways to cross-utilize them so they stay fresh and never sit idle on the shelf.
A great way to accomplish this is by designing multiple dishes that use the same core components, like a grilled chicken that appears in a wrap, a rice bowl, and a salad. It can also mean leaning on frozen or pre-prepped produce for certain items, reserving fresh-only for high-volume sellers. Some brands use sales forecasting tools to predict demand more accurately, which reduces overordering and waste.
Read the full article in QSR.
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