Weekly Roundup – Week of 10.6.25

October 10, 2025

This week’s roundup is full of trending topics and industry insights – all curated by our team of strategists and food enthusiasts:

Trend Spotlight: Smaller Portions Is The New Buffet

As consumers continue to seek healthier options and greater value in their food purchases, ordering smaller portions is one way they address both needs. A publication by Morning Brew highlights, “According to the National Restaurant Association, 74% of customers want smaller portions. And 44% of adults say they order from the kids’ menu to save money and eat less, according to a survey from hospitality company Lightspeed Commerce.” Snacking throughout the day is also a factor playing into the consumption of smaller helpings during traditional mealtimes. Read More

A Well-Rounded Restaurant Reaps Rewards

People want experiences over quick and convenient, based on an article from Restaurant Dive featuring Starbucks’ mobile order and pickup-only stores. These types of services limit customer interactions and can alienate older generations who are not as tech-savvy, and also, who traditionally have more disposable income than their younger counterparts. Mobile apps can be more difficult at times to make substitutions and can cause errors without the ability to correct, which affects brand reputation, versus ordering directly through a human being. Mobile, pickup, and onsite ordering all cater to specific consumer needs. Operators taking a more omnichannel approach will satisfy more patrons and potentially save on profit loss. Read On

A Popular Chain Returns, Honoring Legacy With A Pop Of Mainstream Appeal

After a 20-year hiatus, Chi-Chi’s is making a comeback with a new flagship restaurant in St. Louis Park, Minnesota. The revived concept aims to blend nostalgia with modern dining trends, bringing back signature dishes like chimichangas and deep-fried ice cream while adding new options that reflect today’s more globally aware Mexican cuisine. The refreshed restaurant design honors the brand’s original atmosphere with a more contemporary dining experience, appealing to both loyal fans and new guests. Why this matters in foodservice? Chi-Chi’s return highlights the growing opportunity for legacy brands to leverage nostalgia while adapting to contemporary tastes. It reflects how operators can rejuvenate dormant concepts through updated menus, experiential dining, and strategic brand storytelling. Ready Story

6 Food Trends Expected In 2026

From improving gut health and unique experiences to continuing to gravitate toward spicy snacks and affordable indulgences, key eating trends emerge heading into 2026, per The Food Institute’s article. “The so-called ‘proteinification’ of menus and grocery aisles is expected to gain further momentum in the months ahead.” Butter, flat breads, and sourdough varieties will gain more love from savory-seeking palates. Food brands creating LTOs, and restaurants crafting their seasonal menus could set themselves up for greater success by aligning with these trends next year. Read all trends here.

Worth The Listen: Expertise From Industry Leaders In Chicken & Snacking

From the coop to CPG: chicken demand is surging, but how are poultry producers navigating cost pressures and shifting consumer preferences? Meanwhile, innovation is at the forefront as Kellanova’s R&D leader shows how AI, sustainability, and brand legacy are converging to reshape tomorrow’s snacks. Dive into these two compelling stories to see what’s trending and what’s next in the world of food.

• In this podcast, Eric Viergutz, from City National Bank, interviews T.J. Wolfe, CFO of Wayne-Sanderson Farms, about evolving trends in the U.S. poultry sector. They explore how rising demand both at-home and in foodservice meets headwinds from feed cost volatility, pathogen risks, and changing cooking behavior.
• This video interview with Dr. Deepali Palta, VP of R&D, Innovation & Sustainability at Kellanova, delves into her leadership framework and how she balances consumer insights, business case, and technology to guide food innovation. She discusses the role of AI for consumer insights, supply chain optimization, trend prediction, and the integration of sustainability into product pipelines, and how legacy brands can evolve without losing identity.

Stop back every Friday for more industry news and insights hitting your feeds and emails during the week.