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The Key to Building a Craveworthy Menu
Written by FSR Magazine
Published: June 17, 2025
Satisfying Diners With a Single Ingredient
Diners judge whether a restaurant is worth revisiting based on their satisfaction with the experience. A low-priced meal can still leave a negative impression if it falls short on taste or expectations, while pricier options are justified if customers enjoy the food and service.
To impress diners, operators should elevate their menus with ingredients that feel premium and indulgent. Consumers don’t want a meal they can easily get at home or better executed by competing restaurants. Bacon, a customer favorite, facilitates this approach by adding indulgence, versatility and craveability, helping chefs craft dishes that exceed expectations.
“When used thoughtfully, bacon can transform a good dish into a great one, making it memorable for customers and enhancing overall satisfaction.”
- Clay Mohr, Senior Product Manager for Tyson Foods
“When used thoughtfully, bacon can transform a good dish into a great one, making it memorable for customers and enhancing overall satisfaction,” says Clay Mohr, Senior Product Manager for Tyson Foods. “Signature bacon-based dishes meet consumer demand for indulgence but also help restaurants differentiate themselves in a competitive market. By offering unique and premium bacon creations, operators can help build customer loyalty, drive repeat business and give diners a compelling reason to choose their establishment over competitors.”
Today’s consumers are looking for more variety with 48 percent saying they are interested in trying new bacon items, according to a 2023 Mintel report. One impactful way to tap into this trend is by reimagining bacon beyond its traditional breakfast role. “Bacon is now celebrated as a premium, versatile ingredient across every daypart,” Mohr says. “From appetizers to desserts, chefs are leveraging bacon’s bold flavor and craveable texture to enhance and elevate their menus.”
T. Hasegawa released its 2024 Salty Snack report, which examined consumer preferences regarding snack choices, flavors and their willingness to try new innovations. Sweet and savory combinations topped the rankings, with 52 percent of consumers favoring them. Quick-service restaurants are capitalizing on this movement by offering desserts featuring bacon.
“We’ve done a lot of brown sugar bacon, which works well with sweet dishes.”
- Chef Brooks Cameron, Corporate Executive Chef at Tyson Foods
“We’ve done a lot of brown sugar bacon, which works well with sweet dishes,” says Chef Brooks Cameron, Corporate Executive Chef at Tyson Foods. “When I see something really sweet, I think, ‘That’s a perfect opportunity for some salty bacon to balance it out.’ I look for places where bacon can make a dish better, or where it’s underused. For example, we recently did a crispy bacon chicken churro sandwich. The inspiration came from chicken and waffles, and the bacon cinnamon flavor worked well together. I try to combine familiar flavors with new twists, finding where bacon can add that extra something.”
Bacon adds a great sense of balance to a dish. Even if it is just a sprinkle on top of a soup or salad, it provides a needed layer of texture and flavor. “Bacon has become a sought-after premium ingredient because it delivers on every level: bold flavor, craveable texture and universal appeal,” Mohr says. “Its smoky aroma, salty-sweet balance and rich umami flavor enhance virtually any dish, making it a versatile addition that resonates with diners across all demographics.”
When selecting bacon for non-breakfast dishes, consumers prioritize several key qualities. The flavor is a top consideration, with bold, rich tastes being favored, such as hickory smoked, maple glazed or globally inspired seasonings that elevate indulgence and depth. The texture is equally important, with the ideal balance between crispiness and a slight chew, ensuring the bacon provides both flavor and a satisfying bite. Additionally, attributes like "thick cut" or "center cut" are highly appealing, signaling premium quality and justifying a higher price point.
Do It Wright™
When considering flavor, texture, cut and source, Wright® Brand is a trusted choice for foodservice operators. “Every slice of Wright Brand bacon begins with hand-selected pork belly, ensuring consistency and precision,” Mohr says. “Our authentic slow-smoking process, perfected since 1922, uses real hickory or applewood chips to infuse rich, robust flavors unmatched in depth and authenticity.”
With three distinct cuts—Premier, Preferred and Popular—Wright® Brand bacon is designed to meet a variety of menu needs. The bacon is offered in three signature flavor profiles: hickory smoked, naturally wood-smoked for hours to deliver a bold, classic flavor; applewood smoked, a light, fruity and slightly sweet option that adds a unique twist; and peppered, finished with coarse-ground pepper for a perfect balance of spice and smoky richness.
Wright® Brand’s versatility shines across menu applications, performing beautifully in everything from center-of-plate entrées to garnishes and ingredients. The thick-cut slices maintain their texture and flavor, delivering consistent results in sandwiches, salads, soups and more.
Wright® Brand offers valuable resources to help operators effectively use the product and drive menu innovation. On-trend recipe inspiration offers creative ideas for crafting bacon-forward dishes that appeal to customers and keep menus ahead of the curve. Trend insights deliver actionable knowledge about consumer preferences and industry movements, helping position bacon as a must-have ingredient. For more than 100 years,
Wright® Brand has led the industry with premium bacon and has continuously worked to evolve with operators needs in mind.
For more information on Wright® Brand, visit our brand page.
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