PERSONALIZED PREVENTION

Diners want to customize their functional foods.

Restaurants are taking wellness to the next level by offering make-your-own menus packed with healthy fruits, vegetables, and proteins that give customers control of their food choices.

Guest visible, colorful toppings/offerings
Gluten-free, vegan/vegetarian, or kosher options
Allergen denotations on menus/boards
Plenty of salad building blocks: lettuces, dressings, and toppings
Data-driven personalized options for repeat customers
Ingredient cross-utilization to prevent waste and lower budgets
- QSRs leading the way with dishes such as:
- Power grain or acai bowls
- Build-a-burrito or taco
- Custom grab-n-go sushi
- Create your own pizza
- Individualized smoothies

Diners are increasingly hyper-focused on high-protein and plant-based foods. Alongside all of the new-fangled, lab-based, cell-cultured options out there is the humble bean. A staple food for millenia, beans are being re-examined as a healthy, versatile ingredient worthy of menu inclusion.

Retro and heirloom recipes—like Southern succotash, French cassoulet, and Cajun red beans and rice—fit the bill for those in search of authenticity.
Most world cuisines incorporate some type of bean in their classic dishes. Think feijoada in Brazil, black beans and rice with plantains in Puerto Rico, and garbanzo beans in Israel. Modern interpretations of these recipes are packed with produce and herbs.
The creamy texture of mung beans is proving an ideal substitute for those that are eliminating soy from their diets.

PERSONALIZED PREVENTION

More From Culinary Trends

Trends: Spill the Beans

Trends: Alternative Fries

Trends: The Evolving Chef’s Hat