BEYOND PROTEIN:THE MENU HACK BOOSTING RESTAURANT MARGINS
Fiber‑forward menus become this summer’s most profitable pivot.
Driven by TikTok, wellness creators, and a broader cultural shift toward gut‑health and longevity, the trend is about deliberately maximizing intake through high‑fiber foods, swaps, and add‑ins. It’s not a fad detox; it’s a way of eating that nutrition science has supported for decades.
- Sweetgreen is a leader in fiber-forward bowls, using ingredients like broccoli, kale, lentils, chickpeas, and quinoa.
- Taco Bell’s Veggie Cravings menu focuses on black beans, cabbage, avocados, and tomatoes.
- Tim Hortons is jumping into the game with better-for-you options such as whole-wheat breads, oatmeal, and harvest bowls filled with grains, vegetables, and beans.
- Qdoba and Chipotle are highlighting brown rice, whole beans, and a variety of produce items like peppers, corn, romaine, onions, and tomatillos.
- Freshii menus are packed with fiber-rich-foods such as brown rice, quinoa, sweet potatoes, kale, edamame, broccoli, cabbage, and beans.
HIGH FIBER, HIGH PROFITS
