2025 Featured Session with Technomic Recap

In today’s challenging economic climate, foodservice operators are facing tough competition for fewer consumer dollars. How can businesses stand out and thrive? The 2025 Show’s “Featured Session with Technomic: Lessons from the Winners” tackled this question head-on, using real-world examples from top-performing restaurant brands to highlight strategies for success. The session focused on three critical areas—sustainability, menu innovation and consumer behavior—offering actionable insights that operators can use to differentiate themselves and deliver value to today’s consumers. Here’s a closer look at the key takeaways from this inspiring session.

Sustainability

Presented by Alicia Kelso, Executive Editor, Nation’s Restaurant News

What the Winners Are Doing:

“Most major companies now have a stated carbon emissions reduction goal,” says Kelso, with many targeting a 50% reduction by 2030. Leading brands are taking innovative steps to achieve this, including:

• Chipotle Mexican Grill: Introduced a new restaurant design featuring all-electric equipment.
• Chick-fil-A: Partners with local soup kitchens and nonprofits to donate surplus food.
• McDonald’s: Redesigned its McFlurry cup to eliminate unnecessary packaging.

What You Can Do:

Consumers increasingly care about sustainability, and even small-scale efforts can make a big impact. Kelso suggests:

• Local partnerships: Collaborate with community organizations for waste reduction and recycling.
• Co-ops: These can be a “win-win” for sustainability and food cost management.

Menu Innovation

Presented by Tara Fitzpatrick, Senior Executive Editor, FoodService Director

What the Winners Are Doing:

Fitzpatrick highlighted how food trends often emerge in unexpected places, such as colleges and baseball parks. Examples include:

• The Coop (by Aramark): A chicken concept for higher education dining halls, gaining traction with its focus on sauces and sides (“White barbeque sauce from Alabama is going to be really big,” notes Fitzpatrick).
• Nationals Park (foodservice provided by Levy Restaurants): Their rotating nacho platter, the “Stolen Plate Special,” features toppings inspired by opposing team’s cities, creating a unique storytelling element.

What You Can Do:

• Experiment with sauces: Add bold, unique flavors to your menu.
• Takes risks with Limited Time Offers (LTOs): “LTOs’ fleeting nature means it’s okay if they don’t work,” says Fitzpatrick.
• Differentiate through storytelling: Use menu items to create memorable experiences for your customers.

Consumer Behavior

Presented by Robert Byrne, Senior Director, Research & Insights, Technomic

What the Winners Are Doing:

Byrne shared examples of how brands are driving growth by understanding consumer decision drivers:

• Chili’s “3 for Me” Menu: Launched in 2022, this value-driven menu helped Chili’s become a top performer across all restaurant segments.
• Taco Bell: Leveraging craveability, Taco Bell’s aggressive LTO and new product calendar has fueled strong growth in 2025. Their ability to consistently introduce exciting menu items and turn them into compelling advertising has been key.

What You Can Do:

• Focus on vibe: “Are you, as an operator, upping your game when it comes to vibe?” asks Byrne. Music, lighting and ambiance can significantly influence consumer decisions.
• Define your value proposition: “Diners are looking for value anywhere they can find it," says Byrne. Don’t let competitors dictate what value means for your brand—create your own unique offering.

For more industry insights, read our recap of last year’s Featured Session with Technomic here.