The widening spread is forcing foodservice operators and their suppliers to rethink what value means, how health claims are delivered, which flavors drive repeat visits, and where artificial intelligence can cut waste. Ventura Foods, a joint venture between CHS and Mitsui & Co. that supplies dressings, sauces and mayonnaises to restaurants, is tracking all four pressures as it builds its 2026 and 2027 product pipeline.
Value Redefined Under Cost Pressure
Restaurant labor costs are up 35% from 2019 levels, according to the National Restaurant Association, and remain well above historical averages. Operators are responding by streamlining menus, evaluating portion sizes and focusing on productivity.
Consumers have not abandoned premium options, says Ahmad Popal, senior vice president of food innovation and customer experience at Ventura Foods. They have redefined them. “Premium now means familiar, craveable and clearly deserving of the spend,” Popal says.
Ventura Foods is pairing familiar products with new flavors to create menu items that feel both new and recognizable. The company also offers labor-saving solutions, smarter packaging and menu simplification tools to help operators protect margins while moving faster.
Health Becomes Baseline as GLP-1 Use Grows
Health is no longer a differentiator in foodservice — it is an expectation. Consumers in 2026 are prioritizing foods that deliver functional benefits, from protein and fiber to gut health support and sustained energy. The growing adoption of GLP-1 weight loss medications is accelerating a shift toward smaller portions, lighter meals and nutrient density over volume.
Expectations now extend beyond nutrition. Shoppers want easy-to-understand labels, transparency about sourcing and evidence of sustainable production. “This is creating an interesting paradigm where indulgence still matters, but must come with purpose and balance,” Popal says.
Global Flavors Meet Comfort Classics
Flavor still shapes the dining experience, and the most successful innovations in 2026 blend comfort with global inspiration. “Our research shows that the most successful innovations blend comfort and familiarity with global inspiration,” Popal says.
Consumers are drawn to globally inspired comfort bowls, pizzas, wings and sandwiches. Sweet-and-spicy combinations — dubbed “swicy” — reflect a broader appetite for bold but approachable taste. Ventura Foods has built a flavor pipeline that includes Gochujang Korean BBQ sauce, Japanese-style mayonnaise and additional global sauces planned for 2027. Domestic flavor profiles in development include Nashville Hot, Hot Honey, Black Garlic and swicy blends designed to work across multiple menu applications.
AI Moves From Pilot Programs to Daily Operations
After years of experimentation, artificial intelligence is shifting from hype to practical application across restaurants, retailers and distributors. The conversation has moved “from pilots and possibility to value-driven use cases embedded in day-to-day operations,” Popal says.
In foodservice, AI is helping operators reduce waste, improve staffing precision and align menus and promotions to demand. In retail and distribution, it is refining assortments, strengthening supply chain planning and improving logistics. Ventura Foods is using data to monitor consumer behavior, menu evolution and emerging flavor trends, and its Vista Food Innovation Service uses AI to accelerate concept development, refine positioning and test ideas faster for restaurant customers.
What Happens Next
The foodservice companies that succeed in 2026 and beyond will be those that connect value, health, flavor and technology in ways that feel seamless to consumers and practical for operators. Watch for more global sauces hitting menus in 2027 as Ventura Foods expands its pipeline, and expect AI-driven menu optimization to become standard rather than experimental. Ingredient suppliers like CHS and its members will play a growing role as operators look for partners who can translate consumer trends into products that move — and sell — under tight margin pressure.
— Isabella Morales, food desk, AXO News