Why Restaurants Must Migrate to a Grocerant Template—Before It’s Too Late

 

Consumers Aren’t Dining Out Less—They’re Dining Differently

Relentlessly high menu prices and macroeconomic pressures have created a turning point for restaurants. Inflation isn’t just raising food costs—it’s redefining how, where, and why Americans eat.

A new YouGov report (October 2025) paints a stark picture:

·       37% of Americans are eating out less frequently than a year ago.

·       Among lower-income dinners, that number spikes to 44%.

·       Only 8% of diners report eating out more than last year.

This pullback is driven by price perception. A full 82% of consumers say restaurant prices have increased over the past year, while fewer than 28% believe the prices are fair for the quality they receive. The Consumer Price Index backs them up—menu prices rose 3.7% year-over-year from September 2024 to September 2025.

In response, consumers are reshaping their behavior:

·       60% now choose cheaper restaurants.

·       53% actively use coupons or discounts.

·       51% order fewer items.

·       42% skip drinks.

The result? Shrinking traffic, shrinking frequency, and shrinking relevance.

“Americans still enjoy dining out, but value has become the deciding factor shaping where and how they choose to eat,” said Nora Hao, Senior Sales Director at YouGov America. “As costs continue to rise, consumers are becoming more selective—and restaurants that pair affordability with loyalty rewards and smart digital engagement will come out ahead in 2025.”

 

Legacy Chains Are Losing Ground

Despite their brand equity, many casual dining and fast-casual chains are suffering double-digit guest count declines. Circana data shows total restaurant visits down 1.7% year-over-year, with full-service restaurants hit hardest at –2.4%.

·       Applebee’s: Traffic down 3.6%, even as check averages rise.

·       Chili’s: Guest counts off 2.9%, with “value fatigue” undermining its loyalty gains.

·       Red Lobster: Filed for bankruptcy in 2024 amid declining customer counts and operational strain.

The takeaway is clear: value has migrated elsewhere. Consumers are replacing restaurant visits with hybridized, home-based, and cross-channel meal solutions—what the Grocerant Guru® calls “the Mix-and-Match Meal Movement.”

 

The Mix-and-Match Meal Movement

Today’s consumers build meals the way they build playlists—one component at a time, from multiple sources. The new “family dinner” might look like this:

·       Costco + Chick-fil-A + Trader Joe’s:
Rotisserie chicken, waffle fries, and a salad kit—fresh, fast, and under $20.

·       Whole Foods + Domino’s:
Pizza paired with hot bar veggies and soup—a blend of indulgence and balance.

·       Target Café + Panera Grocery Line:
Comfort-food favorites reimagined as modular convenience.

·       7-Eleven + Local Taqueria:
Local tacos meet national convenience—fresh meets fast.

This hybrid behavior represents a seismic channel shift. Consumers aren’t abandoning restaurants; they’re abandoning rigid formats. They want restaurant flavor, grocery value, and convenience-store accessibility—all at once.

 

Deals Still Matter—But Flexibility Matters More

According to YouGov, deals remain a powerful motivator:

·       58% of diners say “Buy One, Get One Free” (BOGO) offers would bring them back.

·       56% respond to straightforward discounts.

·       33% value loyalty points or rewards.

·       77% of all U.S. diners say a compelling loyalty offer could increase their frequency—though nearly half note “it depends on the offer.”

This underscores a crucial truth: consumers aren’t loyal to logos anymore—they’re loyal to value and flexibility.

The Grocerant Template enables operators to deliver both. It allows for modular meal pricing, component-based bundling, and multi-channel access (dine-in, delivery, grocery placement, or convenience partnerships).

 

Three Insights from the Grocerant Guru®

1.       “Consumers have redefined eating out as eating anywhere.”
Seventy-three percent of all prepared meal decisions are made within two hours of consumption. Winning brands meet consumers in that window—wherever they are, not just at the restaurant.

2.       “Value now means flexibility.”
Discounting alone won’t drive loyalty. Consumers want the power to curate their own meal experience through smaller, mix-and-match choices that reflect their tastes, budgets, and time constraints.

3.       “Channel blur is the new normal.”
The next generation of successful brands won’t be “restaurants” or “retailers.” They’ll be ecosystems that integrate both—offering freshness, flavor, and frictionless convenience across every channel.

 

The Future: Grocerant as the New Operating System

The restaurant of tomorrow won’t be defined by dining rooms or drive-thrus. It will be defined by its flexibility—its ability to serve, stock, and sell meal components that fit into consumers’ daily lives.

Those who adopt the Grocerant Template—with modular menus, retail integration, and loyalty programs rooted in value, not volume—will win the future of food.

Those who don’t will keep raising prices, losing traffic, and watching relevance fade.

The Grocerant isn’t a niche. It’s the next-generation business model for a generation that wants flavor, flexibility, and affordability—on their own terms.

Success Leaves Clues—Are You Ready to Find Yours?

One key insight that continues to drive success is this: "The consumer is dynamic, not static." This principle is the foundation of our work at Foodservice Solutions®, where Steven Johnson, the Grocerant Guru®, has been helping brands stay relevant in an ever-evolving market.

Want to strengthen your brand’s connection with today’s consumers? Let’s talk. Call 253-759-7869 for more information.

Stay Ahead of the Competition with Fresh Ideas

Is your food marketing keeping up with tomorrow’s trends—or stuck in yesterday’s playbook? If you're ready for fresh ideations that set your brand apart, we’re here to help.

At Foodservice Solutions®, we specialize in consumer-driven retail food strategies that enhance convenience, differentiation, and individualization—key factors in driving growth.

👉 Email us at Steve@FoodserviceSolutions.us
👉 Connect with us on social media: Facebook, LinkedIn, Twitter

Time for SNAP to Evolve: Let Low-Income Americans Eat Like It’s 2025, Not 1975

 

America’s largest food-assistance program, SNAP, feeds more than 41 million people each month,  a remarkable feat by any measure. It’s a lifeline for millions and a $100 billion federal investment in food security. Yet for all its success, SNAP remains stuck in a decades-old mindset: it assumes everyone has time, space, and tools to cook from scratch according to Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.

That assumption was shaky 30 years ago. Today, it’s absurd.

 

The Cost of Cooking for One

Food policy experts love to claim that cooking from scratch is always cheaper. In theory, yes — if you’ve got a family of four, a working stove, and time. But for millions of SNAP recipients — especially single adults, seniors, or working parents juggling multiple jobs — cooking from scratch can be more expensive per meal, not less.

Think about it. A pound of chicken, a few fresh vegetables, rice, and seasonings might cost $12 to $15 in total. But for one person, that means multiple leftovers, wasted produce, and higher energy and time costs. The “cheap” home-cooked meal can easily exceed $7–8 per serving once waste and utilities are counted.

Meanwhile, a quick-service restaurant like McDonald’s or Subway can serve a balanced $6 combo meal that’s hot, portioned, and ready to eat — no shopping, no dishes, no spoilage.

The irony? Under current SNAP rules, that $6 meal is illegal to buy with benefits — but a cart full of frozen pizza, soda, and chips is fine.

 

Fast Food, Smart Policy

It’s time to evolve SNAP for the real world — and that means letting beneficiaries buy selected fast-food specials that meet health and price standards.

This isn’t about subsidizing burgers and fries. It’s about dignity, access, and efficiency. Let’s face it — the food industry has optimized affordability and convenience in ways the government can’t. If a low-income worker can grab a $5 healthy special on the way to a night shift instead of skipping dinner, that’s not wasteful — that’s practical.

The USDA already runs the Restaurant Meals Program (RMP) in a few states, allowing elderly, disabled, and homeless participants to buy hot meals at approved vendors. It works. Expanding that concept nationwide, with stricter nutritional standards and transparent pricing, would modernize SNAP without increasing fraud or cost.

 

Why This Would Save Money — Not Waste It

SNAP benefits currently average about $187 per person per month, or roughly $6 a day. That’s not much. But many recipients still end up wasting food or supplementing benefits with cash to cover real living costs.

Allowing select low-cost, ready-to-eat options could:

·       Reduce food waste (household waste is up to 20% of SNAP grocery purchases, per USDA data).

·       Cut utility costs — cooking and refrigeration aren’t free.

·       Increase meal consistency — fewer skipped meals means better long-term health outcomes.

·       Support local jobs — small chains and regional quick-service outlets could participate under transparent guidelines.

If done right, it could save taxpayers money over time by lowering food waste and related healthcare costs tied to food insecurity and malnutrition.

 

Four Other Out-of-the-Box SNAP Reforms

Let’s stop pretending SNAP can’t evolve. Here are four more ideas that would save consumers time, money — and federal dollars.

1. “Meal-Kit SNAP” Partnerships

Partner with meal-kit services like Everytable, Blue Apron, or local commissaries to deliver pre-prepped, single-portion kits to SNAP users in food deserts. With negotiated government rates, these kits could deliver healthy meals faster, fresher, and cheaper than scattered grocery runs.

2. Tiered Benefits by Household Type

A family of four with a full kitchen and a single parent living in a studio apartment shouldn’t have the same restrictions. Adjust benefits so individuals or seniors can use a portion for prepared meals, while larger families keep the raw-ingredient focus.

It’s common sense — equity doesn’t mean identical treatment.

3. Time-Value Credits for Working Households

Reward SNAP recipients who complete budgeting, cooking, or nutrition courses with bonus “Time Credits” they can spend on ready-to-eat items. The government gets better outcomes; recipients get flexible options that reflect their reality.

4. “SNAP Smart Packs” in Grocery Stores

Retailers could offer curated meal packs — think “3 days of dinners for one” — that meet nutritional and cost thresholds. Less decision fatigue, less waste, and lower overall spend per meal. It’s private-sector innovation solving a public problem.

 

Food Industry, Meet Policy Reform

The food industry already understands what SNAP bureaucrats don’t: time is currency. Americans — rich or poor — are buying meals, not ingredients. Grocery stores are transforming into hybrid “grocerants,” while convenience stores like Buc-ee’s and Casey’s are becoming fresh-meal destinations.

If SNAP doesn’t adapt, it risks becoming irrelevant to the very people it’s supposed to help.

And if policymakers are worried about nutrition, let’s be clear: fast-casual and quick-serve chains today can produce balanced meals under 600 calories that meet USDA guidelines. Just look at Panera’s “Pick 2,” Subway’s 6-inch Fresh Fit sandwiches, or Chick-fil-A’s grilled-chicken options. The technology, supply chain, and menu control exist. What’s missing is the political will.

 

The New Social Contract

We need to stop treating poverty as a moral failing expressed through food choice. If someone on SNAP buys a hot burrito instead of a sack of beans, that’s not evidence of irresponsibility — it’s a reflection of modern life.

The goal of SNAP isn’t to force cooking — it’s to prevent hunger.

By permitting limited, regulated fast-food and meal-kit options, SNAP could modernize its reach, support local economies, and give recipients back something too often denied: time. Time to work, care for family, or simply live.

 

Think About This

SNAP works — but it’s outdated. Allowing low-income Americans to buy approved fast-food specials or ready-made meal kits isn’t controversial, it’s logical modernization. The food industry has evolved. Consumers have evolved. It’s time for SNAP to evolve, too.

Because in 2025, no one should have to cook every meal from scratch to prove they deserve to eat.

Stay Ahead of the Competition with Fresh Ideas

Is your food marketing keeping up with tomorrow’s trends—or stuck in yesterday’s playbook? If you're ready for fresh ideations that set your brand apart, we’re here to help.

At Foodservice Solutions®, we specialize in consumer-driven retail food strategies that enhance convenience, differentiation, and individualization—key factors in driving growth.

👉 Email us at Steve@FoodserviceSolutions.us
👉 Connect with us on social media: Facebook, LinkedIn, Twitter

Eating Healthy on Halloween: Tricks, Treats & Tasty Tips

 

Healthy Halloween eating can be festive, fast, and affordable—with over 70% of grocery delis now offering fresh-prepared meals and C-stores stocking protein-rich snacks that rival restaurant quality. While Restaurants offer fresh food fast via the drive-thru. Here's how the Grocerant Guru® makes Halloween both spooky and smart.

Halloween doesn’t have to be a sugar-fueled frenzy. As the Grocerant Guru®, I’ve seen how Ready-2-Eat and Heat-N-Eat fresh-prepared foods are transforming how we celebrate—with flavor, convenience, and nutrition. Let’s explore three places to grab healthy bites and four ways to make it fun, fast, and budget-friendly.

 

3 Places to Buy Healthy Ready-2-Eat & Heat-N-Eat Foods

1. Restaurants: Fast Casual & Local Gems

·       Over 60% of fast-casual restaurants now offer seasonal veggie bowls, lean protein wraps, and grain-based sides.

·       Look for Halloween specials like roasted pumpkin soup, black bean tacos, or beet hummus platters.

·       Many offer family meal bundles—perfect for pre-trick-or-treat dinners that are balanced and festive.

2. Convenience Stores (C-Stores): Small Format, Big Nutrition

·       C-stores have evolved: protein snack packs, Greek yogurt parfaits, and veggie cups are now staples.

·       Nearly 40% of C-store shoppers choose fresh-prepared items over packaged snacks when available.

·       Heat-N-Eat options like turkey meatloaf or veggie stir-fry bowls are microwave-ready in under 3 minutes.

3. Grocery Store Deli Departments: Fresh Finds Daily

·       Grocery delis offer rotisserie chicken, quinoa salads, and roasted veggie medleys—all pre-portioned and labeled.

·       70% of grocery shoppers say they buy deli-prepared meals for convenience and health.

·       Seasonal items like cranberry couscous or maple-glazed carrots add festive flair without the sugar overload.

 

4 Grocerant Guru® Insights: Healthy Eating Can Be…

1. Quick

·       Most Heat-N-Eat meals are ready in under 5 minutes, making them perfect for busy Halloween nights.

·       Pre-cut fruit trays and veggie packs save prep time and reduce waste.

2. Fun

·       Try DIY spooky snacks: banana ghosts, apple monster mouths, or carrot fingers with hummus.

·       Use Halloween-themed packaging or bento boxes to make healthy meals feel like treats.

3. Interesting

·       Explore global flavors: Thai peanut noodles, Mediterranean grain bowls, or Indian lentil stews—all available in grab-and-go formats.

·       Seasonal ingredients like pumpkin, sweet potato, and cranberries boost nutrition and taste.

4. Inexpensive

·       Single-serve deli meals average $5–$7, often cheaper than fast food combos.

·       Buying family-size salads or veggie trays can feed a crowd for under $15.

 

So, this Halloween, skip the candy coma and treat yourself to something truly satisfying. Whether you're grabbing a grain bowl from a fast-casual spot, a hummus cup from your local C-store, or a roasted veggie medley from the grocery deli, eating healthy is no longer a trick—it’s the ultimate treat.

Outsourced Business Development—Tailored for You

At Foodservice Solutions®, we identify, quantify, and qualify new retail food segment opportunities—from menu innovation to brand integration strategies.

We help you stay ahead of industry shifts with fresh insights and consumer-driven solutions.

🔗 Connect with us on social media: Facebook, LinkedIn, Twitter