November 19, 2025 • 28 mins
Join host Cherryh Cansler as she sits down with Brian Choi, CEO of The Food Institute, to tackle the biggest challenges facing restaurants in 2026. With consumer sentiment at 50-year lows and economic uncertainty looming, Brian shares his Wall Street expertise and food industry insights on how fast casual brands can thrive. Discover why going back to basics, leveraging social media, and embracing global flavors are key to success. Learn about emerging trends from West African cuisine to GLP-1-friendly menus, plus practical strategies for managing rising costs while keeping customers excited about your brand.
#FastCasualNation #RestaurantIndustry #FoodTrends
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Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.
Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory
#FastCasualNation #RestaurantIndustry #FoodTrends
Get Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/
Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.
Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory
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Transcript
Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Speaker 1 (00:14):
Welcome back to Fast Casual Nation, the podcast that started
it all. I'm your host, Shara Candler, and I'm flying
solo as Paul is away. But we have a very
important episode today. We are looking straight ahead into the
challenges and emerging opportunities for the industry in the coming year.
Speaker 2 (00:28):
So here's the reality. Consumers are squeezing every penny.
Speaker 1 (00:31):
Economic anxiety is that a year fifty year high, and
we're seeing some of the biggest bankruptcy and layoff numbers
since the Great Financial Crisis, which is obviously bad news
for restaurant brands. But to help us make sense of
all this, our guest today is one of the most
recognized voices in the industry, Brian Troy, managing partner and
CEO of The Food Institute.
Speaker 3 (00:51):
Hey Brian, Hey Cheryl.
Speaker 4 (00:53):
Great to have you, and thanks for inviting me to
be on the podcast today.
Speaker 1 (00:56):
Absolutely Well, I'm sorry for introducing you with such dreary news.
Speaker 2 (01:00):
But we.
Speaker 1 (01:02):
Wanted to bring you on so you can share with
our viewers how they can get ahead of all of this.
You know, it's a crazy times, but you've done a
ton of research. You're you know, you're one of the
most analysts that we hear from in the industry.
Speaker 2 (01:16):
So let's start off by talking about.
Speaker 1 (01:19):
What we're seeing, what we're calling extreme behaviors from consumers,
whether they're the lower income or the higher income. And
I think that you've I've heard it called the K
shaped economy, but you call it the barbelled consumerism. So
can you talk a little bit about that contradiction.
Speaker 4 (01:32):
Yeah, and maybe it'll be helpful, sheriff, I just give
it a little bit about my background because I will
help us set the context of you know what I'm
going to say. So, I come from working on Wall
Street for about fifteen years, started at Goldman Sachs, you know,
investment banking, capital markets, dealing with primarily with fourteen five
hundred companies. I've also spent time in the private equity world,
(01:56):
where the firm that I worked for acquired controlling positions
in food and beverage businesses here in the US, So
whether they're agricultural businesses, whether they're branded food companies. We
also looked at a couple of restaurant operations as well,
so very much like focused on the food and beverage
sector sector as a whole. And in twenty twenty, I
(02:18):
shifted gears and I personally acquired the Food Institute with
a vision of building it into the bloomberg of the
food and beverage industry from a news, data and trends perspective. So,
you know, basically combining my interest in data in news
and advisory and really providing a hub for food industry
professionals like yourself and other you know, manufacturers, operators, and
(02:41):
retailers to know what's happening in the industry. So we're
a data driven media company that focuses on insights. So
hopefully that provides some context. It's a great question to
share that you that you asked, because you know, we
are at a pivotal moment, not just you know, in
the food and beverage industry, but you know, just economically
(03:03):
as a whole.
Speaker 3 (03:04):
You know, we see a.
Speaker 4 (03:06):
Lot of chaos, you know, in the industry. We've you know,
we're sort of closing in on the one of the
longest bull markets in US history, and a lot of
it has been driven by you know, financial engineering, whether
it's a federal reserve, and you know, I think a
lot of the government, you know, whether it's the government
(03:29):
itself or the Federal Reserve. A lot of efforts have
been put into prop up you know what is you
know what is the US economy and a lot of
other central banks as well around the world.
Speaker 3 (03:40):
And so as I kind of look out.
Speaker 4 (03:42):
You know, in the remaining part of twenty twenty five,
in twenty twenty six, we're starting to see a slowdown.
We're starting to see the impact especially on the consumer.
So share you know, you know that the consumer represents
two thirds of the US economy. When the consumer is struggling,
(04:03):
everything else is affected, right, And so you know, I
always like to start off in the consumer there.
Speaker 3 (04:10):
You know, their sentiment is down.
Speaker 4 (04:12):
You probably sell the University of Michigan Sentiment Index being
one of the lowest.
Speaker 3 (04:16):
In a fifty year period.
Speaker 4 (04:19):
And you know, for those that don't know, the University
of Michigan Sentiment Index looks looks at consumer sentiment sentiment
as it relates to not only their personal finances, but
also the US economy, the outlook and job prospects.
Speaker 3 (04:33):
You know as well.
Speaker 4 (04:33):
And so when you see a number at or very
close to fifty, it does give you a sense of,
you know, where consumers are currently. And obviously psychology impacts behavior.
If if the consumer is not looking optimistically at you know,
for the future, they're going to pull back on spending, right,
(04:54):
and that impacts you know, food away from home, which
is which which is the main topic of today's conversation,
but it also impacts kind of the other purchasing behavior
as well as well, whether it's retail or even sort
of like higher end types of products.
Speaker 1 (05:10):
We've seen that the last couple of weeks with all
the earnings reports coming out, you know, I mean, Comma
and Shakeshack are the outliers. They they did pretty well,
but the rest of the industry seems to be struggling,
even Chipotle, especially Noodles and Co.
Speaker 2 (05:23):
So those kind of you know, brands are feeling it.
Speaker 4 (05:26):
I think, yeah, and I thought, you know, Chris kim
chen Skis it's hard to say his name of McDonald's,
the CEO he had, he had a very insightful comment.
You know, McDonald's has been somewhat spared from sort of
the public equity market impact on their on their stock,
(05:47):
they're basically flat, you know, you know, for the for
the past year. You know, he was mentioning that the
lower end consumer they're seeing a double digit decline in
in sales from that demographic. And so McDonald's is not
in the same tier as a Chipotle or Cabo where
(06:07):
you're spending fifteen twenty dollars per meal.
Speaker 3 (06:09):
They're more like sub ten.
Speaker 4 (06:12):
And you know, they brought back their value, you know,
sort of lt O menu. We really serve the you
know that that lower end consumer. And so when when
you when we see and hear comments related to that
lower end consumer being impacted and raining and spending, it
really shows you, you know, the state of the consumer,
(06:33):
right and and you know, they're usually the bell Weather
I would say, you know McDonald's on what's to come
for the restaurant space in a month, say.
Speaker 1 (06:43):
And we're seeing that in the in these in this
fast casual industry too. We had, you know, Chipotle's earnings
call a couple of weeks ago with Scott boat right,
their CEO, saying, you know, they're losing you know, forty
percent of their customers our gen z and those those
kids don't have money to spend on eating out.
Speaker 2 (06:59):
So he's that it really is.
Speaker 1 (07:01):
And even Kava, you know, they were talking about how
it's it's lower too, So I mean it's not hurt
them as bad. But they're seeing a decline in that
younger demographic that doesn't have the money to spend anymore.
Speaker 4 (07:13):
Yeah, and and it's it's it's it's going to be interesting,
Like we keep an eye a close eye on you know,
where the consumer is and where they're headed, and you know,
some bright news and whether it's at least the short
term was the you know, Trump at least mentioning on
truth social that there might be some two thousand dollars
checks you know coming in the mill.
Speaker 2 (07:33):
Yeah, no, maybe maybe.
Speaker 4 (07:35):
At least that will provide a little bit of a
boost and hope and optimism in the consumer. But I
think now that we're you know, at least from based
on the news flow of the government shutdown ending, and
hopefully we'll see resolution in the House at least, you know,
we can we can reopen the government, you know, I
think that's going to.
Speaker 3 (07:56):
Be a positive, you know overall. Right, and so so.
Speaker 4 (08:01):
We'll see I still, as as a as someone as
a professional that has worked in the food and beverage
industry for a long time, I tell you know a
lot of our clients and our subscribers that the food
industry is one of the most resilient industries out there.
If there's one industry that I would want to be in,
it's in food and beverage. People have to eat, people
(08:21):
have to feed their families, and quite frankly, in the
level of innovation that we've seen in the food and
beverage space has just been you know, has been has
been so great to see, right, whether it's menu innovation,
you know, flavor innovation, global flood and innovation. So there's
a lot of you know, there's a lot of growth
(08:43):
areas that I see going into twenty twenty six. So
didn't want it to be too negative, right, right.
Speaker 2 (08:50):
And you know there's some strategies here right too. I
mean we've been.
Speaker 1 (08:53):
Talking for the last couple of weeks on this podcast
too on how you know, you can't just cut prices obviously,
because that's not good enough and that's not sustainable. So
it's talking about driving value. Even you know, these past
couple of weeks, all of the restaurant tours that we
have interviewer are.
Speaker 2 (09:10):
Talking about you know, value, value, value.
Speaker 1 (09:12):
They customers will spend the money if they can see
that the food is the food quality is higher and
they're getting you know those portions.
Speaker 4 (09:21):
Right, right, And yeah, it's so I would I would
rephrase it. Yes, the main focus is on value, but
it's also that that experience, right, It's that excitement in
in what restaurants are providing to their consumers. I love
Taco Bell, not because not because I think their food
is the greatest of the world, but the level of innovation,
(09:44):
right is they're always bringing out fresh menus fresh items, right,
you know the crunch wrap supreme, right, Like it's the
same taco but it's same products. But they're really you know,
they're putting it together in a new way and they're
owning some sauces, you know together. So you know, they've
always really surprised me on keeping their menu interesting.
Speaker 2 (10:09):
Well, and they did their nineties throwback not too long ago.
Speaker 1 (10:11):
That was brilliant, No, I mean I was definitely first
in line for that chili cheese brito that was my
favorite in college.
Speaker 4 (10:18):
I was like, yes, talko, Well yeah exactly. And so
you know, so there are examples of restaurants that are
doing it right.
Speaker 3 (10:29):
Right.
Speaker 4 (10:30):
There's they're they're providing value, but they're providing some some
excitement around their men their menu. Chili's is another example, right,
like who would have thought a fast casual restaurant like
like Chili's, their their products are going viral on what their.
Speaker 2 (10:48):
Beverage their beverage menu is amazing.
Speaker 3 (10:51):
Yeah, exactly.
Speaker 4 (10:53):
And so even even like fast casual restaurants, they can
find a new strategies to top their price point within
that kind of like that ten dollars or roughly in
that same area, but introduce new menus and just one
video that goes viral on TikTok or social media, can
(11:13):
can you know, launch a like a huge influx of
foot traffic right and and and so they've been able
to capitalize on that, so you know it's there. You know,
My point is there's opportunities, right, So whether you're a
fast casual restaurant, whether you're a QSR, there's or even
even on the fine dining side, there is opportunity for
(11:34):
innovation and and to excite consumers to come into the
to the store. So I'm you know, I'm optimistic that
the industry is will adapt and they're they're going to
bring new innovations in twenty twenty six to keep consumers
continuing to come back for more.
Speaker 1 (11:52):
Sure, so when we were you were mentioned the fine dining,
destinations and experiential and we've seen that the lower end
consumers are.
Speaker 2 (12:01):
Declining, they're saving their money, they're not spending.
Speaker 1 (12:03):
But the people with all like their normal people with
a ton of money, they're there, they're spending.
Speaker 2 (12:09):
More than ever. So it's really interesting.
Speaker 1 (12:12):
It's like a reflection of our economy where we have
the lower end you know, struggling in the higher end
going crazy, but then fast casual is here in the middle.
Speaker 2 (12:21):
So what is your advice to these.
Speaker 1 (12:23):
You know, our fast casual brands who they're not going
to be able to offer that high end experiential dining,
but they still are.
Speaker 2 (12:30):
You know, they want to capture some of those diners.
Speaker 4 (12:33):
Fast casual restaurants, they need to understand what their core is, right,
It's it's about going back to basics, right, So one
way that they can keep costs down. So you know,
all restaurants face three three major sort of headwinds. So
one is input costs, so these are the basic ingredients
that go into into the menu production. One is employee costs, right,
(12:55):
and that that's continuing, you know, to to elevate. And
then also operational costs are are are very high. So
you know, what are they doing, you know, whatever they
can do to reduce the complexity of supply chains, complexity
of putting you know, products together, reducing the number of items,
(13:15):
and focusing on what you know, what they do best
that I think is the winning, winning formula and keeping
it consistent, right, consistency as you know, Shera is like
it's so hard, you know, the DA and D and
like there's a I live in the Upper Siddle River,
New Jersey. There's a Chick fil a that's literally like
(13:37):
two minutes away, and then you know they're they're a
quick service restaurant. But every time I go, it's clean,
it the food is consistent, and it tastes it tastes decent,
and it's at a price point that you know that's
good and the service is good.
Speaker 1 (13:55):
We always we always joke on this podcast, so like
what do they do to those employees.
Speaker 2 (13:59):
That make them the Why are they so happy all
the time?
Speaker 4 (14:03):
They're just another example that they're they're they focus on
what they do best. They're not trying to do what
Chili's is doing. They're not trying to be a fine
fine dining establishment.
Speaker 3 (14:13):
Like they focus on their core and they do that
really well.
Speaker 4 (14:17):
And I think if if restaurants are able to do
that consistently in twenty twenty six, it's gonna be it's
gonna be a good year.
Speaker 3 (14:25):
Right. I think that's really it.
Speaker 4 (14:27):
It's going back, going back to basics, reducing complexity, you
know in menus, and really focusing on like innovation. Maybe
it's not like reinventing the burger. Maybe it's a different
type of sauce, right, you know, I find it really
interesting that, you know, one of the fastest growing chains
is Jolly Bees, right, Like you know, they're a Filipino
(14:51):
based chicken chain that is giving KFC and Popeyes are
run for their money, right, and and the product is
good and and and so it's really interesting, you know,
like you know, this whole fry you know, uh fried
chicken war or hot chicken sandwich wars, like this is continuing,
(15:11):
like this is probably we're on a third fourth year.
Speaker 3 (15:13):
Like I would have thought that it would have died out,
you know, back in.
Speaker 1 (15:16):
Twenty twenty one, Like because Paul and I always joke
about there's always like a darling of the industry of
fast casual Like whatever the food it was burgers, it
was pizza, it was Mediterranean. Now it's chicken. And it's chicken,
like you said, it's held on for a long time exactly.
Speaker 4 (15:32):
And Jolly Bears and jelly Bee's like they're it's you know,
it's this same product. They have their own version of spicy,
a spicy chicken, but they're bringing in Filipino flavors, right,
something new, right, and you know, instead of the fries
they have, they have spaghetti and they have like other
other sides that like you know, from a consumer standpoint,
(15:54):
especially gen Z, like they're they're looking for something new
and different there.
Speaker 3 (15:58):
They don't want the same old They one.
Speaker 4 (16:00):
Variety in the right. They love their sauces, right and
and and so so that's one thing. The second thing
I would say, really understand connecting with your consumer on
social media, right, you know, it's you know, we talked
about gen Z like they they they they're not really
you know, they're not watching the traditional news channels or
(16:23):
you know, there are they're on their phones, they're they're
on TikTok, there are so so meeting the consumer where
they are, right and and and and connecting with them
on that personal level, like one of the great examples.
And you know, I think you know he was a
friend of your show, your show, Solomon Choya sixteen Handles, right,
(16:45):
he's a good friend of mine, and you know, it's
it's sad to see his passing, definitely, you know, but
he really brought, you know, a lot of insight into
how he connected with his consumer. So you know, he
you know, for those that might not know, sixteen Channels
is sixteen Handles is a fro Yo place that he
(17:05):
started back in two thousand and eight, when you had
the red and mangos, you had the pink berries, like
the million giants in the industry, and he's and he
was able to compete and out compete the bigger peers
because he connected with his his consumers online and primarily
through Facebook at the time. But it really shows that
(17:27):
you know, connecting with your consumer where they are and
being authentic and and and it goes a long way
and giving your consumer a voice. Like I remember Solomon
telling me that he would put a poll on Facebook
and say, hey, what's the next flavor we should introduce
to our menu.
Speaker 1 (17:45):
That is easy and free to do that easy and
free exactly you're getting market Intel.
Speaker 4 (17:50):
And at the same time, you're giving consumer, you know,
consumers a voice like and and you know, giving them,
you know, a sense of investment, you know, in in
in in the brand.
Speaker 3 (17:59):
You know.
Speaker 4 (18:00):
Another another example is that cookie that Cookie chain.
Speaker 3 (18:05):
The name escapes me.
Speaker 2 (18:06):
Uh there's crumble, there's not not crumble.
Speaker 4 (18:10):
Uh uh it'll it'll come to me. But like he
started the chain three years ago and now they're onwards
the thirty units over over, and they're growing double digits,
and their margins are great and and and he he.
Speaker 3 (18:25):
Took the same playbook.
Speaker 4 (18:26):
Actually you know, he's just you know, the founder is
a close friend or was a close friend of Solomon
and and he was able to do the same. So,
you know, going back to my point of social media
of connecting with your consumer, that's a really great way
that you know, uh fast casual restaurants or restaurants in
general can really connect with their consumer. And and once
(18:46):
once they once they see that would be you know,
the content and and it helps drive traffic to uh So.
Speaker 1 (18:53):
It sounds like in these uncertain economic times, which is
not great, it might be a perfect opportunity for some
challenger brands to come up and you know, take some
take some traffic away from the big guys that are struggling,
like Chipotle for example.
Speaker 4 (19:09):
Yeah, and that's this is a major theme that we're
seeing leading into twenty twenty six. You know, partly it's
because the young demographic, whether the Gen Z millennials, they
want something new, right.
Speaker 3 (19:22):
They don't want to eat to eat the.
Speaker 4 (19:24):
Same products or drink the same drinks that their their
parents or their grandparents. You know, they they want their
own identity, and so they're they're they're looking for ways
that they can, you know, find new new avenues to
fulfill that that that need. And so you know they're
searching online and and and and and a lot of
times the challenger brands. So whether it's on the restaurant
(19:46):
side or even on the on the CpG or manufacturing side,
they're searching. You know, the consumers are searching for that
new that new type of experience, new type of flavors.
What's been happening with a lot of the big organizations.
And I've seen it both sides, on the restaurant side
and on the manufacturing side. The pace of product innovation
is too slow, right, So in the past and I
(20:09):
won't name any any of my previous clients or indivitia.
But when they introduce a product sometimes it could take
two years.
Speaker 2 (20:18):
Crazy you can't do that, which is.
Speaker 3 (20:20):
You can't do that anymore.
Speaker 4 (20:22):
It worked in the past, but now that pace of
innovation from concept to commercialization, you know, has to happen
in the sixth within a six month timeframe, right, because trends,
as you know, can change on a dime. You know,
we all know about the Dubai chocolate and how that
like who predicted that?
Speaker 3 (20:43):
Right?
Speaker 4 (20:44):
Like you know, but again social media and and that
product resonating through social media through the consumers. That has
led to a worldwide growth in interest in Dubai chocolate.
Speaker 2 (20:57):
But now I feel like, to your point, trends changed
so fast.
Speaker 1 (21:00):
I feel like if the chain is just now getting
ready to roll that out, they've left their left behind.
Speaker 2 (21:04):
It's too late.
Speaker 3 (21:05):
It's too Yeah, A lot of times it can be
too late.
Speaker 4 (21:08):
And so it's really important for you know, organizations, whether
on the food service side or the manufacturers, that you
have to understand the trends in real time, right. And
this is something that the Food Institute has built a
data insights engine. We work with many different sort of
you know, companies on providing real time intel on what's
(21:29):
happening in food service, what's happening in retail, what's happening
with Google trends, social listening, and providing a one stop shop,
you know, where you know, whether R and D folks
or menu menu folks can understand what you know, what
trends are fats versus what you know, what's what's in
real time?
Speaker 3 (21:48):
Right and so, and we produce that.
Speaker 1 (21:52):
Yeah, well, before before I let you go, let's do
some predictions.
Speaker 2 (21:56):
So what could you give me?
Speaker 1 (21:57):
Give us a couple of what Brian's addicting for the
trends coming up, maybe an in menu at flavors and
then also maybe a tech trend or two.
Speaker 2 (22:06):
What do you got?
Speaker 4 (22:07):
Yeah, absolutely so, I think on the on the on
the menu side, I think we're going to continue to
see an outpacetde kind of growth in global flavors. Right,
We've just scratched the surface, like on on global flavors
and even in that also includes like fusion fusion. So
(22:29):
you know, there's been a huge interest in Korean food
as you know in the past, you know, twelve to
twenty four months, you know, we're seeing a renaissance in
in in Chinese food, seeing sort of like the better
for you healthy Chinese food.
Speaker 3 (22:46):
I think Indian food.
Speaker 4 (22:48):
We work with a lot of manufacturers that provide product
to food service on on the on the Indian flavors,
and you know, one of the most interesting insights as
we were doing our research is that gen Z is
highly interested in West African food, which.
Speaker 3 (23:05):
Is which is super interesting. That's not something that like
I would I would have.
Speaker 2 (23:10):
I was shocked about that.
Speaker 1 (23:11):
Just a few months ago, I wrote a story about
the rise of African flavors because there was a fast
casual and now I can't think of the name, but
a fast casual African brand just launched a few months ago,
and I once I started looking into it, I was
I was shocked.
Speaker 4 (23:26):
I think, I think that's going to continue to be
a major, a major interest. I still think that from
a from a flavor profile, kind of unique types of
heat or or chili's, this is like people want, they
want a little bit more like you know, punch in
their food.
Speaker 1 (23:44):
Right. We talked about this past year of swicy and
swalty and all and all those kinds of flavors.
Speaker 4 (23:50):
Yeah, so we're gonna I think we're going to continue
to see evolutions you know, of that the fermented trend
is still is still you know on trend, so whether
that's kim chi and food or you know, like pickle,
like fermented products. Like you know, I travel to a
lot of different shows and we're worre. You know, a
lot of the manufacturers are producing product that adds a
(24:11):
new new element to a menu. On the on the
protein side, you know, just given the overall price of
like beef, I do think we're going to see a
decline you know in in sort of like beef as
a as a mean protein, and probably we'll we'll see
chicken and even pork taking more of like a center stage, right,
(24:34):
just because on a price point perspective. Heck, I was
in I was in costcos the other day and like, uh,
you know, like Ribby stakes were going for like twenty
eight dollars a pound, like craziness.
Speaker 3 (24:45):
That's insane, right, It's so it's crazy.
Speaker 4 (24:49):
So like pork is like, you know, five six dollars
a pound, right.
Speaker 3 (24:52):
Of chicken maybe a little bit more than that.
Speaker 1 (24:54):
But that's interesting that you point that out because at
the Fast Casual Summit in October, we had a whole
menu trend panel and we had the US Pork Board,
and of course they were like, this is our time
to shine, you know, and they were up there. It
was interesting that some of the chefs that we had
on were talking about how they were doing a mix
now like ground taking like ground beef, but mixing it
(25:14):
with ground pork to help with the cost and and
customers are into it.
Speaker 3 (25:21):
Yeah.
Speaker 4 (25:22):
Yeah, So you know, I think whatever you know, food
surface operators can do to lower the you know, the
overall price of the product and introducing types of protein,
like I think that's that is a winning formula, right.
Speaker 1 (25:37):
And like we've seen that protein is so popular right now,
consumers are wanting to increase their protein. I just wort
of story today about Sweet Green putting a protein macro
tracker on their site and and you know, doubling down
on their protein options. But at the same time, beef
is crazy, so we have to find alternatives.
Speaker 4 (25:56):
Yeah, exactly. And then on the on the food tech side,
you know, we've all seen the impact that g l
P one drugs are having on right so a lot
of you know, a lot of operators, like like a
Smoothie King have introduced g l P friendly uh you
know products, and you know it's still I still think
(26:17):
we're going to see a growth growth in adoption of
g l P one type you know drugs, and so
that's obviously going to change eating and drinking behavior. So
you know, as it relates to kind of food tech,
I do think we'll see some evolutions of of menus
or restaurants that cater to the consumer that is, you know,
(26:38):
regularly on you know, on g l P one drugs,
and so that's something I you know that we we
have in the.
Speaker 2 (26:44):
Eye were smaller portions menus, smaller.
Speaker 4 (26:47):
Portions higher like higher, higher in protein, and related to that,
like I think plant based, you know where we've seen
a huge change and interest in plant based. I think
it's going to be us about you know, highly engineered
types of like products and more clean ingredients, so more
vegil you know the words, more veggie forward rather than
(27:11):
highly processed quote plant based fake proteins. So yeah, yeah,
so so I think, yeah, we'll see more of like a.
Speaker 3 (27:20):
Veggie forward you know type of.
Speaker 4 (27:23):
You know, especially as consumers are looking to eat more
healthy you know, in the coming years.
Speaker 2 (27:30):
Well, Brian, thank you so much for joining us today.
Like I said, it was a little dire in.
Speaker 1 (27:34):
The beginning, but I think that you have given us
some strategies that we can take into twenty twenty six
and really uh go forward, So we appreciate it.
Speaker 3 (27:44):
Yeah, well, thank you, Serah.
Speaker 4 (27:45):
It's been a great conversation and yeah, look forward to
what's going to happen in the next four months.
Speaker 2 (27:50):
All right, everybody out there, please like and subscribe, and
don't forget to check out all of our stories on
Fastcasual dot com and we will see you next time
on Fast Casual Nation.
Speaker 4 (28:11):
M
Welcome back to Fast Casual Nation, the podcast that started
it all. I'm your host, Shara Candler, and I'm flying
solo as Paul is away. But we have a very
important episode today. We are looking straight ahead into the
challenges and emerging opportunities for the industry in the coming year.
Speaker 2 (00:28):
So here's the reality. Consumers are squeezing every penny.
Speaker 1 (00:31):
Economic anxiety is that a year fifty year high, and
we're seeing some of the biggest bankruptcy and layoff numbers
since the Great Financial Crisis, which is obviously bad news
for restaurant brands. But to help us make sense of
all this, our guest today is one of the most
recognized voices in the industry, Brian Troy, managing partner and
CEO of The Food Institute.
Speaker 3 (00:51):
Hey Brian, Hey Cheryl.
Speaker 4 (00:53):
Great to have you, and thanks for inviting me to
be on the podcast today.
Speaker 1 (00:56):
Absolutely Well, I'm sorry for introducing you with such dreary news.
Speaker 2 (01:00):
But we.
Speaker 1 (01:02):
Wanted to bring you on so you can share with
our viewers how they can get ahead of all of this.
You know, it's a crazy times, but you've done a
ton of research. You're you know, you're one of the
most analysts that we hear from in the industry.
Speaker 2 (01:16):
So let's start off by talking about.
Speaker 1 (01:19):
What we're seeing, what we're calling extreme behaviors from consumers,
whether they're the lower income or the higher income. And
I think that you've I've heard it called the K
shaped economy, but you call it the barbelled consumerism. So
can you talk a little bit about that contradiction.
Speaker 4 (01:32):
Yeah, and maybe it'll be helpful, sheriff, I just give
it a little bit about my background because I will
help us set the context of you know what I'm
going to say. So, I come from working on Wall
Street for about fifteen years, started at Goldman Sachs, you know,
investment banking, capital markets, dealing with primarily with fourteen five
hundred companies. I've also spent time in the private equity world,
(01:56):
where the firm that I worked for acquired controlling positions
in food and beverage businesses here in the US, So
whether they're agricultural businesses, whether they're branded food companies. We
also looked at a couple of restaurant operations as well,
so very much like focused on the food and beverage
sector sector as a whole. And in twenty twenty, I
(02:18):
shifted gears and I personally acquired the Food Institute with
a vision of building it into the bloomberg of the
food and beverage industry from a news, data and trends perspective. So,
you know, basically combining my interest in data in news
and advisory and really providing a hub for food industry
professionals like yourself and other you know, manufacturers, operators, and
(02:41):
retailers to know what's happening in the industry. So we're
a data driven media company that focuses on insights. So
hopefully that provides some context. It's a great question to
share that you that you asked, because you know, we
are at a pivotal moment, not just you know, in
the food and beverage industry, but you know, just economically
(03:03):
as a whole.
Speaker 3 (03:04):
You know, we see a.
Speaker 4 (03:06):
Lot of chaos, you know, in the industry. We've you know,
we're sort of closing in on the one of the
longest bull markets in US history, and a lot of
it has been driven by you know, financial engineering, whether
it's a federal reserve, and you know, I think a
lot of the government, you know, whether it's the government
(03:29):
itself or the Federal Reserve. A lot of efforts have
been put into prop up you know what is you
know what is the US economy and a lot of
other central banks as well around the world.
Speaker 3 (03:40):
And so as I kind of look out.
Speaker 4 (03:42):
You know, in the remaining part of twenty twenty five,
in twenty twenty six, we're starting to see a slowdown.
We're starting to see the impact especially on the consumer.
So share you know, you know that the consumer represents
two thirds of the US economy. When the consumer is struggling,
(04:03):
everything else is affected, right, And so you know, I
always like to start off in the consumer there.
Speaker 3 (04:10):
You know, their sentiment is down.
Speaker 4 (04:12):
You probably sell the University of Michigan Sentiment Index being
one of the lowest.
Speaker 3 (04:16):
In a fifty year period.
Speaker 4 (04:19):
And you know, for those that don't know, the University
of Michigan Sentiment Index looks looks at consumer sentiment sentiment
as it relates to not only their personal finances, but
also the US economy, the outlook and job prospects.
Speaker 3 (04:33):
You know as well.
Speaker 4 (04:33):
And so when you see a number at or very
close to fifty, it does give you a sense of,
you know, where consumers are currently. And obviously psychology impacts behavior.
If if the consumer is not looking optimistically at you know,
for the future, they're going to pull back on spending, right,
(04:54):
and that impacts you know, food away from home, which
is which which is the main topic of today's conversation,
but it also impacts kind of the other purchasing behavior
as well as well, whether it's retail or even sort
of like higher end types of products.
Speaker 1 (05:10):
We've seen that the last couple of weeks with all
the earnings reports coming out, you know, I mean, Comma
and Shakeshack are the outliers. They they did pretty well,
but the rest of the industry seems to be struggling,
even Chipotle, especially Noodles and Co.
Speaker 2 (05:23):
So those kind of you know, brands are feeling it.
Speaker 4 (05:26):
I think, yeah, and I thought, you know, Chris kim
chen Skis it's hard to say his name of McDonald's,
the CEO he had, he had a very insightful comment.
You know, McDonald's has been somewhat spared from sort of
the public equity market impact on their on their stock,
(05:47):
they're basically flat, you know, you know, for the for
the past year. You know, he was mentioning that the
lower end consumer they're seeing a double digit decline in
in sales from that demographic. And so McDonald's is not
in the same tier as a Chipotle or Cabo where
(06:07):
you're spending fifteen twenty dollars per meal.
Speaker 3 (06:09):
They're more like sub ten.
Speaker 4 (06:12):
And you know, they brought back their value, you know,
sort of lt O menu. We really serve the you
know that that lower end consumer. And so when when
you when we see and hear comments related to that
lower end consumer being impacted and raining and spending, it
really shows you, you know, the state of the consumer,
(06:33):
right and and you know, they're usually the bell Weather
I would say, you know McDonald's on what's to come
for the restaurant space in a month, say.
Speaker 1 (06:43):
And we're seeing that in the in these in this
fast casual industry too. We had, you know, Chipotle's earnings
call a couple of weeks ago with Scott boat right,
their CEO, saying, you know, they're losing you know, forty
percent of their customers our gen z and those those
kids don't have money to spend on eating out.
Speaker 2 (06:59):
So he's that it really is.
Speaker 1 (07:01):
And even Kava, you know, they were talking about how
it's it's lower too, So I mean it's not hurt
them as bad. But they're seeing a decline in that
younger demographic that doesn't have the money to spend anymore.
Speaker 4 (07:13):
Yeah, and and it's it's it's it's going to be interesting,
Like we keep an eye a close eye on you know,
where the consumer is and where they're headed, and you know,
some bright news and whether it's at least the short
term was the you know, Trump at least mentioning on
truth social that there might be some two thousand dollars
checks you know coming in the mill.
Speaker 2 (07:33):
Yeah, no, maybe maybe.
Speaker 4 (07:35):
At least that will provide a little bit of a
boost and hope and optimism in the consumer. But I
think now that we're you know, at least from based
on the news flow of the government shutdown ending, and
hopefully we'll see resolution in the House at least, you know,
we can we can reopen the government, you know, I
think that's going to.
Speaker 3 (07:56):
Be a positive, you know overall. Right, and so so.
Speaker 4 (08:01):
We'll see I still, as as a as someone as
a professional that has worked in the food and beverage
industry for a long time, I tell you know a
lot of our clients and our subscribers that the food
industry is one of the most resilient industries out there.
If there's one industry that I would want to be in,
it's in food and beverage. People have to eat, people
(08:21):
have to feed their families, and quite frankly, in the
level of innovation that we've seen in the food and
beverage space has just been you know, has been has
been so great to see, right, whether it's menu innovation,
you know, flavor innovation, global flood and innovation. So there's
a lot of you know, there's a lot of growth
(08:43):
areas that I see going into twenty twenty six. So
didn't want it to be too negative, right, right.
Speaker 2 (08:50):
And you know there's some strategies here right too. I
mean we've been.
Speaker 1 (08:53):
Talking for the last couple of weeks on this podcast
too on how you know, you can't just cut prices obviously,
because that's not good enough and that's not sustainable. So
it's talking about driving value. Even you know, these past
couple of weeks, all of the restaurant tours that we
have interviewer are.
Speaker 2 (09:10):
Talking about you know, value, value, value.
Speaker 1 (09:12):
They customers will spend the money if they can see
that the food is the food quality is higher and
they're getting you know those portions.
Speaker 4 (09:21):
Right, right, And yeah, it's so I would I would
rephrase it. Yes, the main focus is on value, but
it's also that that experience, right, It's that excitement in
in what restaurants are providing to their consumers. I love
Taco Bell, not because not because I think their food
is the greatest of the world, but the level of innovation,
(09:44):
right is they're always bringing out fresh menus fresh items, right,
you know the crunch wrap supreme, right, Like it's the
same taco but it's same products. But they're really you know,
they're putting it together in a new way and they're
owning some sauces, you know together. So you know, they've
always really surprised me on keeping their menu interesting.
Speaker 2 (10:09):
Well, and they did their nineties throwback not too long ago.
Speaker 1 (10:11):
That was brilliant, No, I mean I was definitely first
in line for that chili cheese brito that was my
favorite in college.
Speaker 4 (10:18):
I was like, yes, talko, Well yeah exactly. And so
you know, so there are examples of restaurants that are
doing it right.
Speaker 3 (10:29):
Right.
Speaker 4 (10:30):
There's they're they're providing value, but they're providing some some
excitement around their men their menu. Chili's is another example, right,
like who would have thought a fast casual restaurant like
like Chili's, their their products are going viral on what their.
Speaker 2 (10:48):
Beverage their beverage menu is amazing.
Speaker 3 (10:51):
Yeah, exactly.
Speaker 4 (10:53):
And so even even like fast casual restaurants, they can
find a new strategies to top their price point within
that kind of like that ten dollars or roughly in
that same area, but introduce new menus and just one
video that goes viral on TikTok or social media, can
(11:13):
can you know, launch a like a huge influx of
foot traffic right and and and so they've been able
to capitalize on that, so you know it's there. You know,
My point is there's opportunities, right, So whether you're a
fast casual restaurant, whether you're a QSR, there's or even
even on the fine dining side, there is opportunity for
(11:34):
innovation and and to excite consumers to come into the
to the store. So I'm you know, I'm optimistic that
the industry is will adapt and they're they're going to
bring new innovations in twenty twenty six to keep consumers
continuing to come back for more.
Speaker 1 (11:52):
Sure, so when we were you were mentioned the fine dining,
destinations and experiential and we've seen that the lower end
consumers are.
Speaker 2 (12:01):
Declining, they're saving their money, they're not spending.
Speaker 1 (12:03):
But the people with all like their normal people with
a ton of money, they're there, they're spending.
Speaker 2 (12:09):
More than ever. So it's really interesting.
Speaker 1 (12:12):
It's like a reflection of our economy where we have
the lower end you know, struggling in the higher end
going crazy, but then fast casual is here in the middle.
Speaker 2 (12:21):
So what is your advice to these.
Speaker 1 (12:23):
You know, our fast casual brands who they're not going
to be able to offer that high end experiential dining,
but they still are.
Speaker 2 (12:30):
You know, they want to capture some of those diners.
Speaker 4 (12:33):
Fast casual restaurants, they need to understand what their core is, right,
It's it's about going back to basics, right, So one
way that they can keep costs down. So you know,
all restaurants face three three major sort of headwinds. So
one is input costs, so these are the basic ingredients
that go into into the menu production. One is employee costs, right,
(12:55):
and that that's continuing, you know, to to elevate. And
then also operational costs are are are very high. So
you know, what are they doing, you know, whatever they
can do to reduce the complexity of supply chains, complexity
of putting you know, products together, reducing the number of items,
(13:15):
and focusing on what you know, what they do best
that I think is the winning, winning formula and keeping
it consistent, right, consistency as you know, Shera is like
it's so hard, you know, the DA and D and
like there's a I live in the Upper Siddle River,
New Jersey. There's a Chick fil a that's literally like
(13:37):
two minutes away, and then you know they're they're a
quick service restaurant. But every time I go, it's clean,
it the food is consistent, and it tastes it tastes decent,
and it's at a price point that you know that's
good and the service is good.
Speaker 1 (13:55):
We always we always joke on this podcast, so like
what do they do to those employees.
Speaker 2 (13:59):
That make them the Why are they so happy all
the time?
Speaker 4 (14:03):
They're just another example that they're they're they focus on
what they do best. They're not trying to do what
Chili's is doing. They're not trying to be a fine
fine dining establishment.
Speaker 3 (14:13):
Like they focus on their core and they do that
really well.
Speaker 4 (14:17):
And I think if if restaurants are able to do
that consistently in twenty twenty six, it's gonna be it's
gonna be a good year.
Speaker 3 (14:25):
Right. I think that's really it.
Speaker 4 (14:27):
It's going back, going back to basics, reducing complexity, you
know in menus, and really focusing on like innovation. Maybe
it's not like reinventing the burger. Maybe it's a different
type of sauce, right, you know, I find it really
interesting that, you know, one of the fastest growing chains
is Jolly Bees, right, Like you know, they're a Filipino
(14:51):
based chicken chain that is giving KFC and Popeyes are
run for their money, right, and and the product is
good and and and so it's really interesting, you know,
like you know, this whole fry you know, uh fried
chicken war or hot chicken sandwich wars, like this is continuing,
(15:11):
like this is probably we're on a third fourth year.
Speaker 3 (15:13):
Like I would have thought that it would have died out,
you know, back in.
Speaker 1 (15:16):
Twenty twenty one, Like because Paul and I always joke
about there's always like a darling of the industry of
fast casual Like whatever the food it was burgers, it
was pizza, it was Mediterranean. Now it's chicken. And it's chicken,
like you said, it's held on for a long time exactly.
Speaker 4 (15:32):
And Jolly Bears and jelly Bee's like they're it's you know,
it's this same product. They have their own version of spicy,
a spicy chicken, but they're bringing in Filipino flavors, right,
something new, right, and you know, instead of the fries
they have, they have spaghetti and they have like other
other sides that like you know, from a consumer standpoint,
(15:54):
especially gen Z, like they're they're looking for something new
and different there.
Speaker 3 (15:58):
They don't want the same old They one.
Speaker 4 (16:00):
Variety in the right. They love their sauces, right and
and and so so that's one thing. The second thing
I would say, really understand connecting with your consumer on
social media, right, you know, it's you know, we talked
about gen Z like they they they they're not really
you know, they're not watching the traditional news channels or
(16:23):
you know, there are they're on their phones, they're they're
on TikTok, there are so so meeting the consumer where
they are, right and and and and connecting with them
on that personal level, like one of the great examples.
And you know, I think you know he was a
friend of your show, your show, Solomon Choya sixteen Handles, right,
(16:45):
he's a good friend of mine, and you know, it's
it's sad to see his passing, definitely, you know, but
he really brought, you know, a lot of insight into
how he connected with his consumer. So you know, he
you know, for those that might not know, sixteen Channels
is sixteen Handles is a fro Yo place that he
(17:05):
started back in two thousand and eight, when you had
the red and mangos, you had the pink berries, like
the million giants in the industry, and he's and he
was able to compete and out compete the bigger peers
because he connected with his his consumers online and primarily
through Facebook at the time. But it really shows that
(17:27):
you know, connecting with your consumer where they are and
being authentic and and and it goes a long way
and giving your consumer a voice. Like I remember Solomon
telling me that he would put a poll on Facebook
and say, hey, what's the next flavor we should introduce
to our menu.
Speaker 1 (17:45):
That is easy and free to do that easy and
free exactly you're getting market Intel.
Speaker 4 (17:50):
And at the same time, you're giving consumer, you know,
consumers a voice like and and you know, giving them,
you know, a sense of investment, you know, in in
in in the brand.
Speaker 3 (17:59):
You know.
Speaker 4 (18:00):
Another another example is that cookie that Cookie chain.
Speaker 3 (18:05):
The name escapes me.
Speaker 2 (18:06):
Uh there's crumble, there's not not crumble.
Speaker 4 (18:10):
Uh uh it'll it'll come to me. But like he
started the chain three years ago and now they're onwards
the thirty units over over, and they're growing double digits,
and their margins are great and and and he he.
Speaker 3 (18:25):
Took the same playbook.
Speaker 4 (18:26):
Actually you know, he's just you know, the founder is
a close friend or was a close friend of Solomon
and and he was able to do the same. So,
you know, going back to my point of social media
of connecting with your consumer, that's a really great way
that you know, uh fast casual restaurants or restaurants in
general can really connect with their consumer. And and once
(18:46):
once they once they see that would be you know,
the content and and it helps drive traffic to uh So.
Speaker 1 (18:53):
It sounds like in these uncertain economic times, which is
not great, it might be a perfect opportunity for some
challenger brands to come up and you know, take some
take some traffic away from the big guys that are struggling,
like Chipotle for example.
Speaker 4 (19:09):
Yeah, and that's this is a major theme that we're
seeing leading into twenty twenty six. You know, partly it's
because the young demographic, whether the Gen Z millennials, they
want something new, right.
Speaker 3 (19:22):
They don't want to eat to eat the.
Speaker 4 (19:24):
Same products or drink the same drinks that their their
parents or their grandparents. You know, they they want their
own identity, and so they're they're they're looking for ways
that they can, you know, find new new avenues to
fulfill that that that need. And so you know they're
searching online and and and and and a lot of
times the challenger brands. So whether it's on the restaurant
(19:46):
side or even on the on the CpG or manufacturing side,
they're searching. You know, the consumers are searching for that
new that new type of experience, new type of flavors.
What's been happening with a lot of the big organizations.
And I've seen it both sides, on the restaurant side
and on the manufacturing side. The pace of product innovation
is too slow, right, So in the past and I
(20:09):
won't name any any of my previous clients or indivitia.
But when they introduce a product sometimes it could take
two years.
Speaker 2 (20:18):
Crazy you can't do that, which is.
Speaker 3 (20:20):
You can't do that anymore.
Speaker 4 (20:22):
It worked in the past, but now that pace of
innovation from concept to commercialization, you know, has to happen
in the sixth within a six month timeframe, right, because trends,
as you know, can change on a dime. You know,
we all know about the Dubai chocolate and how that
like who predicted that?
Speaker 3 (20:43):
Right?
Speaker 4 (20:44):
Like you know, but again social media and and that
product resonating through social media through the consumers. That has
led to a worldwide growth in interest in Dubai chocolate.
Speaker 2 (20:57):
But now I feel like, to your point, trends changed
so fast.
Speaker 1 (21:00):
I feel like if the chain is just now getting
ready to roll that out, they've left their left behind.
Speaker 2 (21:04):
It's too late.
Speaker 3 (21:05):
It's too Yeah, A lot of times it can be
too late.
Speaker 4 (21:08):
And so it's really important for you know, organizations, whether
on the food service side or the manufacturers, that you
have to understand the trends in real time, right. And
this is something that the Food Institute has built a
data insights engine. We work with many different sort of
you know, companies on providing real time intel on what's
(21:29):
happening in food service, what's happening in retail, what's happening
with Google trends, social listening, and providing a one stop shop,
you know, where you know, whether R and D folks
or menu menu folks can understand what you know, what
trends are fats versus what you know, what's what's in
real time?
Speaker 3 (21:48):
Right and so, and we produce that.
Speaker 1 (21:52):
Yeah, well, before before I let you go, let's do
some predictions.
Speaker 2 (21:56):
So what could you give me?
Speaker 1 (21:57):
Give us a couple of what Brian's addicting for the
trends coming up, maybe an in menu at flavors and
then also maybe a tech trend or two.
Speaker 2 (22:06):
What do you got?
Speaker 4 (22:07):
Yeah, absolutely so, I think on the on the on
the menu side, I think we're going to continue to
see an outpacetde kind of growth in global flavors. Right,
We've just scratched the surface, like on on global flavors
and even in that also includes like fusion fusion. So
(22:29):
you know, there's been a huge interest in Korean food
as you know in the past, you know, twelve to
twenty four months, you know, we're seeing a renaissance in
in in Chinese food, seeing sort of like the better
for you healthy Chinese food.
Speaker 3 (22:46):
I think Indian food.
Speaker 4 (22:48):
We work with a lot of manufacturers that provide product
to food service on on the on the Indian flavors,
and you know, one of the most interesting insights as
we were doing our research is that gen Z is
highly interested in West African food, which.
Speaker 3 (23:05):
Is which is super interesting. That's not something that like
I would I would have.
Speaker 2 (23:10):
I was shocked about that.
Speaker 1 (23:11):
Just a few months ago, I wrote a story about
the rise of African flavors because there was a fast
casual and now I can't think of the name, but
a fast casual African brand just launched a few months ago,
and I once I started looking into it, I was
I was shocked.
Speaker 4 (23:26):
I think, I think that's going to continue to be
a major, a major interest. I still think that from
a from a flavor profile, kind of unique types of
heat or or chili's, this is like people want, they
want a little bit more like you know, punch in
their food.
Speaker 1 (23:44):
Right. We talked about this past year of swicy and
swalty and all and all those kinds of flavors.
Speaker 4 (23:50):
Yeah, so we're gonna I think we're going to continue
to see evolutions you know, of that the fermented trend
is still is still you know on trend, so whether
that's kim chi and food or you know, like pickle,
like fermented products. Like you know, I travel to a
lot of different shows and we're worre. You know, a
lot of the manufacturers are producing product that adds a
(24:11):
new new element to a menu. On the on the
protein side, you know, just given the overall price of
like beef, I do think we're going to see a
decline you know in in sort of like beef as
a as a mean protein, and probably we'll we'll see
chicken and even pork taking more of like a center stage, right,
(24:34):
just because on a price point perspective. Heck, I was
in I was in costcos the other day and like, uh,
you know, like Ribby stakes were going for like twenty
eight dollars a pound, like craziness.
Speaker 3 (24:45):
That's insane, right, It's so it's crazy.
Speaker 4 (24:49):
So like pork is like, you know, five six dollars
a pound, right.
Speaker 3 (24:52):
Of chicken maybe a little bit more than that.
Speaker 1 (24:54):
But that's interesting that you point that out because at
the Fast Casual Summit in October, we had a whole
menu trend panel and we had the US Pork Board,
and of course they were like, this is our time
to shine, you know, and they were up there. It
was interesting that some of the chefs that we had
on were talking about how they were doing a mix
now like ground taking like ground beef, but mixing it
(25:14):
with ground pork to help with the cost and and
customers are into it.
Speaker 3 (25:21):
Yeah.
Speaker 4 (25:22):
Yeah, So you know, I think whatever you know, food
surface operators can do to lower the you know, the
overall price of the product and introducing types of protein,
like I think that's that is a winning formula, right.
Speaker 1 (25:37):
And like we've seen that protein is so popular right now,
consumers are wanting to increase their protein. I just wort
of story today about Sweet Green putting a protein macro
tracker on their site and and you know, doubling down
on their protein options. But at the same time, beef
is crazy, so we have to find alternatives.
Speaker 4 (25:56):
Yeah, exactly. And then on the on the food tech side,
you know, we've all seen the impact that g l
P one drugs are having on right so a lot
of you know, a lot of operators, like like a
Smoothie King have introduced g l P friendly uh you
know products, and you know it's still I still think
(26:17):
we're going to see a growth growth in adoption of
g l P one type you know drugs, and so
that's obviously going to change eating and drinking behavior. So
you know, as it relates to kind of food tech,
I do think we'll see some evolutions of of menus
or restaurants that cater to the consumer that is, you know,
(26:38):
regularly on you know, on g l P one drugs,
and so that's something I you know that we we
have in the.
Speaker 2 (26:44):
Eye were smaller portions menus, smaller.
Speaker 4 (26:47):
Portions higher like higher, higher in protein, and related to that,
like I think plant based, you know where we've seen
a huge change and interest in plant based. I think
it's going to be us about you know, highly engineered
types of like products and more clean ingredients, so more
vegil you know the words, more veggie forward rather than
(27:11):
highly processed quote plant based fake proteins. So yeah, yeah,
so so I think, yeah, we'll see more of like a.
Speaker 3 (27:20):
Veggie forward you know type of.
Speaker 4 (27:23):
You know, especially as consumers are looking to eat more
healthy you know, in the coming years.
Speaker 2 (27:30):
Well, Brian, thank you so much for joining us today.
Like I said, it was a little dire in.
Speaker 1 (27:34):
The beginning, but I think that you have given us
some strategies that we can take into twenty twenty six
and really uh go forward, So we appreciate it.
Speaker 3 (27:44):
Yeah, well, thank you, Serah.
Speaker 4 (27:45):
It's been a great conversation and yeah, look forward to
what's going to happen in the next four months.
Speaker 2 (27:50):
All right, everybody out there, please like and subscribe, and
don't forget to check out all of our stories on
Fastcasual dot com and we will see you next time
on Fast Casual Nation.
Speaker 4 (28:11):
M
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