A session at #QSRNext will look into current and future menu trends that can take your menu from ho-hum to a humdinger.
In the competitive landscape of quick-service restaurants (QSR), staying relevant means constantly adapting to consumer preferences. An industry panel discussion during the #QSRNext day-long session titled “Bite-Sized Innovation: Decoding Menu Trends,” features Brad Bergaus, corporate chef and director of menu innovation for Taco John’s International, and Allison Lauenstein, brand president, quick service division for FAT Brands.
Moderated by Cherryh Cansler, vice president of events for parent company Networld Media Group and editor of Fastcasual.com, the session will delve into plant-based options, global flavors on the go, customization and health indulgences, and how technology is impacting menus.
#QSRNext is a half-day virtual event that is free for qualified restaurant operators and owners held on Nov. 13, 2024.
Lauenstein said 2024 has been the year of value and convenience in the quick-service segment.
“While consumers continue to seek inventive new menu offerings, they have been more so focused on enjoying their favorite food items, all at a great price,” she said. “To cater to this, we have hosted ‘happy hours’ where our brand fans can get a sweet deal over a period of several days. Similarly, at Pretzelmaker, we introduced Bucket of Bites (a significantly larger serving than what we have traditionally offered) to open up a new door for our guests to enjoy our product at large gatherings and events. Also, more than ever, innovation is about technology and creating differentiation. Our all-new Great American Cookies 3-D Cookie Cake Builder, while not a new menu item, is a gamechanger for creating a custom, authentic guest experience.”
Bergaus said nostalgic menu items are making a return, and brands are leveraging partnerships that are also nostalgic.
“The nostalgic trend will be here for a long time, and I am here for it,” Bergaus said. “Another trend I am seeing is brands leveraging protein and sauce opportunities as new innovation as its consumers more than ever are searching for new protein options with a bit of a twist or international flare to it. This is possibly an easy opening for brands that have not typically leveraged innovation in these areas before.”
To register for #QSRNext, click here.
