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Menu Innovation Matters More in 2025
Published: April 29, 2025
80% of independent operators are planning to make changes or additions to their menus in 20251. In fact, 74% say it’s more important than it was in 20241. Why?
To attract new customers, drive traffic and remain competitive, operators need to stay up on the food trends and be ready to add them to all dayparts. Citing food prices (40%) and labor shortages (21%) as the biggest hurdles they face in daily operational costs1, operators are turning to innovative new products to offer cost-effective flexibility they can utilize across their menus.
Where to start? Well first, it’s all about keeping innovation simple. Operators want to avoid new menu items that cause incremental complexity that can drive up operational costs. They’re favoring products that are versatile and yield higher margins. Additionally, they’re concentrating on menu solutions that work across the menu and all dayparts, while leveraging holiday, seasonal, and proven Limited Time Offer (LTO) concepts to generate menu excitement.
Approximately 43% of operators are looking for brand new ideas1. Consumers order new or unique items more than 25% of the time1, so solutions that offer new flavors or ingredients to standard dishes allow for creativity while helping save on cost. This can be as easy as adding an innovation like breaded, whole muscle mini chicken bites across the menu. Smaller than popcorn chicken, Tyson® Mini Chicken Bites are versatile enough to be served as a menu shareable, as a topping on pizzas or salads, or an indulgent ingredient for any number of dishes.
Innovation needs to be strategic. Matching the right products to a menu takes teamwork. 56% of independent operators said they would be likely to use culinary help from a foodservice representative1. Half of those who were surveyed indicated they want their foodservice partners to be involved in their menu innovation process, lending their expertise and product knowledge1.
Tyson® Honey Stung® Lightly Breaded Chicken Tenderloins, in original honey and hot honey flavors, are craveable, versatile innovations that can not only help satisfy consumers from breakfast through dinner, but also cut down serving and clean up time because there is no honey to toss, mix or coat.
Tyson Foodservice is committed to the success of its customers. They have a finger on the pulse of what’s hot with consumers, like chicken with honey. It’s trending as the most common pairing for honey on menus2, but it’s been a classic Tyson Foodservice favorite flavor profile for over 30 years.
Tyson Foodservice’s solutions are also consumer tested so operators can always serve exciting new menu items confidently. Premium Tyson Red Label® Authentically Crispy Fully Cooked Breaded Chicken Breast Filets are consumer-tested and proven, scoring high marks on aroma, flavor and juiciness3. With a unique, signature breading for a scratch-made look, crispy texture and incredible flavor, this innovation delivers an all-daypart versatility that can take menus to new places—without the costly labor and clean up.
By constantly innovating to meet operator and consumer needs with trending, premium products, Tyson Foodservice works to help restaurants drive traffic while streamlining operations back-of-house, offsetting costs and staying deliciously relevant with their consumers.
Ready to learn more about the menu innovations that will help keep consumers captivated? Visit our Latest Product Page to learn more about product information, resources and solutions backed by our trusted brands.
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Sources:
1 CRC Operator Survey, October 2024
2 Datassential, Honey Food Profile, September 2024
3 Tyson Foods Primary Consumer Research, 2024.
