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Nutrition

How to attract health-conscious consumers and grow your foodservice business

Q: How can we offer something for everyone?

Where feasible, choose recipes that meet multiple dietary requirements to support a wider range of consumer needs while simplifying operations.

Q: How can we balance the demand for protein with sustainability?

Choose a variety of plant- and animal-based proteins in meals, beverages, and snacks. You can also mix minced meat with pulses, beans, and seasonings to reduce a dish’s environmental impact.

Q: How can we help reduce food waste without overhauling our whole programme?

Start by monitoring the performance of your top 20 dishes each day of the week to improve demand forecasting, and use leftovers creatively to cut waste.

Q: We want to add more balanced options, but our guests won’t pay more. What do we do?

Focus on smart menu design instead of expensive ingredients. Use animal protein along with affordable sources like pulses, cheese, and grains, and add legumes and in-season vegetables to your recipes. Taking steps to reduce food waste can also help keep prices stable without asking guests to pay more.

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.

October 22, 2026

Many of today’s consumers are looking for more than a great meal. They also expect options that align with their nutritional needs. So how do you stay in sync with these changing demands?

Read on for some simple strategies that can help your business adapt.

Think evolution, not disruption

Remember that your guests are not choosing between health and enjoyment. They want both. They are looking for great taste, enjoyable experiences, and the feeling of doing something good for themselves, without any sense of sacrifice. By educating your team and making small changes to your menu and the way dishes are presented, you can respond to these expectations and keep them satisfied.

Put nutrition into practice

There are many ways to integrate better nutrition into your offerings. Download our convenient checklist of 5 Nutrition Essentials to ensure that you’re designing your menu with adequate fibre, protein, and hydration, building a balanced plate, and being mindful about fats and oils. You can also use our Balanced Plate guide for practical guidance on serving essential food groups.

Make nutrition more appealing

A few small changes can encourage guests to choose more nutritious options. Place them alongside your best sellers, elevate their visibility, and make them just as desirable as the less health-focused options. Adjusting your preparation, presentation and menu design can help balanced options feel like a positive choice rather than a compromise.

Build flavour naturally

Use herbs, spices, citrus, garlic, onions, and fresh aromatics instead of excess salt, sugar, or fat. These natural flavour-building techniques support balanced nutrition and enjoyment.

Celebrate texture

Combine crunchy, creamy, crisp, and tender elements for a more satisfying experience. Toasted seeds, roasted chickpeas, whole grains, or fresh vegetables can boost nutritional value and sensory appeal.

Use your creativity to guide appealing mindful portions

Your presentation techniques can encourage balanced consumption while keeping meals visually appealing and satisfying. Building height with vegetables, grains, or proteins creates visual impact without increasing the amount of food served. Your guests will perceive abundance while consuming appropriate portions.

Rethink the focal point of your plate

Using vegetables, whole grains, or nutrient-rich ingredients components as the focal point of a dish will encourage guests to consume them, making balanced or nutritious choices feel natural and appealing.

Chef sauteing vegetables in a stainless pan over a gas stove in a commercial kitchen.

Educate your team

At the same time, invest in your people. When your teams have the awareness and confidence, they become your strongest ambassadors, able to source, prepare, and recommend balanced options that delight guests and build trust. Giving teams practical nutrition knowledge can help them understand not just what to offer, but also how to bring nutrition and enjoyment together in a way that works for guests.

Turn nutrition into a competitive advantage

Responding to health-conscious consumers doesn’t mean replacing everything people already know and love. It means creating attractive choices and making nutrition easier to integrate into the foodservice experience. Get this balance right, and you don’t just respond to a trend. You position yourself for long-term preference, loyalty, and business growth.

Frequently Asked Questions

How can we offer something for everyone? 

How can we balance the demand for protein with sustainability? 

How can we help reduce food waste without overhauling our whole programme? 

We want to add more balanced options, but our guests won’t pay more. What do we do? 

Should we replace the less nutritional foods that everyone likes? 

Not necessarily, as every food can have a place in a balanced diet. Instead, diversify your menu with attractive alternatives that respect the consumer’s demands, such as 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. This approach supports better nutrition while keeping meals enjoyable and familiar. 

How do we accommodate different portion size needs? 