New forces shaping the foodservice industry

Q: How do we accommodate different portion size needs?

Invest in smaller plates to encourage less consumption, offer smaller, protein-dense or “light but filling” portions, and serve indulgent and high-calorie items in smaller portions.

Q: How can we add more balanced options if our guests won’t pay more?

Focus on smart menu design instead of expensive ingredients. Use animal protein along with affordable, plant-based sources like pulses, cheese, and grains, and take steps to reduce food waste.

Q: Should we replace the less nutritional foods that everyone likes?

Try diversifying your menu instead, with alternatives like grilled vs. fried chicken, relish vs. mayo, and oven roasted veggies vs. fries. You can also offer appropriate portion sizes and use health-conscious cooking methods.

Evolving consumer needs, health trends, and market dynamics are also reshaping the food industry. Recent changes have put energy, satiety, and balanced nutrition in the spotlight. Let’s take a look at some of the factors influencing these new expectations.

Responding to the GLP-1 boom

In multiple places around the world, GLP-1 medications for weight loss have caught on quickly, creating a widespread, long-term shift that’s changing the way many people want to eat. A quarter of adults in the US and UK have experience with GLP-1 medications, along with 12% in Australia.^1,2

As their appetites decrease, many people are swapping large, heavy meals for nutrient-dense, and “light but filling” formats. There is also a growing demand for protein and fibre-rich options, which help people feel sated, along with proper hydration throughout the day.³

In practice, foodservice operators may need to adapt their offerings to fit the changing needs, taste and portion preferences of GLP-1 users. The shift applies to multiple channels. In on-the-go settings, it can translate into protein-based snacks, functional beverages, and small-portion formats. In workplace canteens, it is reflected in lighter lunches, reduced portions, and balanced, protein-forward meals.⁴

Broadly speaking, operators can satisfy the needs of GLP-1 users (and others who may share the same goals) by prioritizing nutrient-dense meals, smaller portions and fruits, vegetables, whole grains, lean protein, dairy, nuts, and seeds, along with beverages.

Food and beverages as an employee benefit

Another new trend involves the way employers are positioning workplace cafeterias. These facilities have become more than a lunchtime convenience. Today’s businesses are seeking caterers who can help design in-house food programs that actively support their employees’ health.

As an increasingly important part of company culture, these cafeterias are expected to provide balanced nutrition that supports the employer’s health initiatives. They also need to provide the kind of experience that can compete with high street and grab & go offers.

Inclusiveness is also important. Workplace canteens are expected to serve choices that can meet a variety of employee needs. Offering options like vegan, halal, allergen-conscious, and gluten-free foods is now considered a baseline, making the business attractive to a wider audience. Providing multiple portion sizes also signals support for those with smaller appetites or weight loss goals. In workplace settings, these accommodations can help a business demonstrate that it values all employees.

Employers are also taking a broader view of daily nutrition. Organizations with night shifts are looking to foodservice for ways to support their workers. By providing balanced meal options and adequate hydration, they can help employees sustain more stable energy levels throughout their shifts. This can support people’s comfort, well-being, and performance during late afternoon or overnight working hours.

Putting workplace nutrition into practice

Managers at one leading company have put these ideas into action with positive results. They combined a revised menu, chef training, and educational marketing into a new dining program featuring balanced grain bowls, lean protein entrées, and fibre-rich sides. Chefs labeled dishes to promote their benefits, while dietitians developed educational materials to help employees make informed food choices.

Nearly 40% of employees reported a positive effect from consuming the revised menu, and 64% said they were satisfied with the more nutritious menu offerings. Corporate clients also stated that the program was a value-add for employee wellbeing. From both a scientific and business perspective, key success factors included expert nutritional guidance, equipping chefs to translate nutrition into appealing menu solutions, and measuring employee outcomes to demonstrate impact.⁵

When surveyed about this issue, a managing director in Europe said, “The biggest thing our clients want is stable energy for their teams. If people crash in the afternoon, we hear about it.”⁶ Another managing director agreed, saying, “Clients expect us to help keep their teams energised. High protein and fibre-rich meals make the biggest difference to how people feel in the afternoon.”⁶

Frequently Asked Questions

How do we accommodate different portion size needs? 

How can we add more balanced options if our guests won’t pay more?

Should we replace the less nutritional foods that everyone likes?

Sources:

¹GLP-1 People and Products in 2025, Blueyonder.

²Circana Australia Shopper Panel Survey, September 2025.

³Mozaffarian, D., et al. Nutritional Priorities to Support GLP-1 Therapy for Obesity: A Joint Advisory from the American College of Lifestyle Medicine, the American Society for Nutrition, the Obesity Medicine Association, and The Obesity Society. Am. J. Clin. Nutr. 2025, 122, 344–367.

⁴Euromonitor Custom Research on Nutrition Health and Wellness in B&I and CVS. 2026.

⁵Based on a Case Study by a Leading Foodservice Company.

⁶Euromonitor Custom Research on Nutrition Health and Wellness in B&I and CVS, Operators Interview. 2026.