By Jessica Brill
Dining trends come and go, evolving to reflect current tastes, economic considerations, and even social media phenomena. Healthy dining has long been a factor for many consumers, and today’s idea of healthy dining has shifted from the simple desire for wellness, to a focus on functional dining that addresses specific consumer needs and goals.
Blending innovation and vibrant flavours, 2026 diners are searching for a balance of indulgence and nourishing foods, while striving for their health and wellness objectives. It’s important for restaurant operators and chefs to pay attention to health considerations: if the menu does not include options for health-conscious consumers, it will likely lead to lost business.
A healthier approach
Some studies suggest that only five per cent of diners choose a restaurant based on the availability of healthier options, and that restaurant selection is driven by habit, menu selection, and food exploration, providing opportunity to explore and try new things, and including the occasional indulgence. Despite this, on more than one quarter of all restaurant visits, consumers will choose a menu item that is specifically labelled as a ‘healthy’ choice, making healthy eating a priority when dining out.
Customer demographic is an important factor for consideration. About 13 per cent of consumers say that they are looking for more protein in restaurants, a number that has risen by about a point a year over the last four years, but this is more predominant with younger guests. Older guests are more inclined to avoid things in their diet – sugar, salt, fat, calories – and this data affects menu engineering, marketing, and more.
Beverages have gained traction as a way to deliver incremental protein to restaurant guests. This growth can be seen in many chains and QSRs offering mix-in additives in smoothies, cold foam for coffees and teas, plant-based beverage dairy alternatives, and high protein milk and cream products.
“Trends are always on the move and the challenge for operators is that perceptions of ‘healthy’ change over time,” says Vince Sgabellone, Senior Director, Foodservice Foodservice Industry Analyst at Circana. “Today it is all about protein, and it appears the next trend may be fibre, but before that was clean labels, vegetarianism, and low-carb diets.”
Sgabellone recommends that restaurateurs include some ‘healthy’ options on their current menu that can tick a few of the boxes for the health-conscious consumer who come through their doors.
Plant-based and flexitarian diets
Looking past the bottom line, the foodservice industry “has an important role to play in shaping societal norms and eating habits, and reducing its negative impacts on the planet,” says Riana Topan, program director with Humane World for Animals. “The good news here is that healthy food – focused on plants – has a lighter environmental footprint, is more compassionate to animals, is often more cost-effective, and can be so delicious.”
Research shows that the number of plant-based diners continues to grow, with 2.3 million Canadians identifying as vegetarian and 850,000 identifying as vegan. Flexitarian dining is also on the rise, with 40 per cent of Canadians planning to cut back on their meat consumption – and though it may not be growing at the original predicted rate, it is still a priority for some diners.
In today’s uncertain economy, with guests so focused on value, some operators are hesitant to make dramatic changes to the menu, but for restaurants wanting to add more plant-based options to their menus, Topan asserts that simple strategies are available.
One recommendation she makes is to start with the ‘low-hanging fruit,’ making easy substitutions wherever possible. She suggests replacing dairy milk and butter with non-dairy options in soups, sauces, and desserts, and defaulting to plant-based choices – for example, serving coffee with oat milk unless a diner requests cow’s milk. Next, adding a few new, fully plant-based dishes designed for everyone to enjoy, not just for vegans or vegetarians that prioritize protein can help them appeal to a broader group of diners.
There is a growing concern about ultra-processed food these days, with sugar-sweetened beverages, candies, cookies, chips, and refined grains making up a significant portion of the average person’s daily caloric intake. However, studies have shown that even ultra-processed plant-based foods (like plant-based meats) could lower the risk of chronic illness, including diabetes, cardiovascular disease and other chronic conditions, when replacing items like red meat in diets. This means that operators can incorporate a few plant-based items on the menu without recreating the wheel, to help satisfy diner demand for healthy alternatives and broaden their offerings.
Some of these dining preferences also stem from the consumer desire to cut back on spending. According to the most recent Canada Food Price Report, 86 per cent of Canadians are reportedly eating less meat due to high prices, and increasing their consumption of plant proteins, like lentils and tofu. Foodservice operators can similarly stretch their budgets by adding more beans and peas to menus, which can help to keep food costs in check, benefitting businesses and their clientele.
Topan suggests reducing the amount of animal-based protein in a dish to add in more plants. She gives the example of a chili, stew or stir fry recipe being modified slightly to have a little less meat and more beans or veggies, which adds fibre and colour, often coming in at a lower price point. The simple shifts can help operators offer something for everyone, and as health considerations continue to take centre stage, attracting healthy, plant-based eaters can help boost the bottom line.
GLP-1s and restaurant menus
Along with value, plant-based diets, higher protein and increased fibre, operators are also faced with an increasing number of diners on GLP-1 medication to treat obesity, diabetes, and other chronic conditions. Research from Dalhousie University shows that about two million Canadians now use GLP-1 medications, and that could have a notable impact on restaurant traffic and dining habits. According to the report, 45.5 per cent of users are eating less and 21.6 per cent visit restaurants less often. As far as dining habits, those have shifted too: users are eating less sweet bakery goods (30.6 per cent), consuming fewer sweet treats and snacks like candy (30.4 per cent), chocolate (36.5 per cent) and chips (25.3 per cent), drinking fewer carbonated soft drinks (28.8 per cent), and consuming less alcohol (19.2 per cent).
Research indicates that GLP-1 users have lowered the number of items ordered per trip by one per cent, aligning with the broader health trend of 35 per cent of diners ordering smaller portion sizes from restaurants. In addition, GLP-1 users tend to order more main dishes and fewer sides, snacks, and breads, with 63 per cent looking for more vegetables and 55 per cent seeking more fruit.
Many operators are taking a closer look at menu items, portion control, and healthy trends to stay relevant and continue to attract diners who may be taking GLP-1 medication, looking for ways to maximize margins while hitting the mark with healthier guests. Adding protein, lowering carbs, and offering smaller portions can help operators better manage inventory, reduce food waste, and better serve these guests.
Restaurants looking to capitalize on this healthier movement should focus on nutrient-dense dishes, labelling dishes with easily accessible nutritional information and clear marketing that suggests options for these guests to attract these diners and keep them coming back.
Healthy eating is always an evolving trend, but today’s version looks like a more targeted, higher value menu for guests with specific health goals. By embracing this shift, and looking ahead to upcoming health and wellness trends, along with offering some indulgence, operators can remain relevant, appealing, and a destination for the health-focused consumers of today and tomorrow.
This article was originally published in the 2026 Spring/Summer edition of CRFN magazine.
Sources:
Circana, CREST® database of consumer restaurant behaviour year ending December 2025
Polling data provided by Humane World for Animals
