Mini-Meals, Snacks & Treats Millennials Love: Fresh Food Fast

 

When Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions®, first wrote about how eating habits were changing, it already felt like we were edging away from the three-square-meals paradigm. Fast forward to 2025, and that shift has accelerated dramatically. The foodservice and retail food-marketing world is now built as much around mini-meals, snacks, and fresh, fast-food occasions as it ever was around traditional breakfasts, lunches, and dinners.

The New Meal Rhythm

Millennials are eating more often, but each occasion is smaller, quicker, and often purchased rather than cooked.

Steven Johnson, the Grocerant Guru®, explains:

“Millennials eat more meals per day than their parents did, but they are smaller meals – fresh meals – and most don’t cook them; they buy them from fast-food restaurants, convenience stores, or grocery-store delis.”

And he’s right. A 2024 survey found that 56% of consumers replaced traditional meals with snacks or smaller meals, and 62% preferred many small meals throughout the day rather than three large ones. The global ready-meals market reached $158 billion in 2024 and will top $169 billion by 2025.

What this means for foodservice and food retail is profound: the “meal” is being redefined — not just when you eat, but how, where, and in what size.

Snackification is the New Normal

The term snackification — the blurring of snack and meal — has become a defining consumer behavior. According to the 2024 State of Snacking report by Mondelēz International, 91% of global consumers snack daily, and 63% snack two or more times per day. Flavor, texture, and freshness are the top motivators. Meanwhile, the snack-food market is expanding from $236.7 billion in 2024 to $248.8 billion in 2025, up 5.1% year-over-year.

Foodservice and grocery-deli leaders must recognize snacks not as “add-ons,” but as legitimate meal solutions that drive frequency, trial, and incremental sales.

Fresh, Fast, and Portable

In the 2024 Food Trends Report by Penn State Extension, consumers said they seek fewer ingredients, more protein, and freshness without fuss. Combine that with the Voice of the Consumer 2025 PwC data — showing GLP-1 users are eating smaller portions and spending more selectively — and it’s clear: the “mini-meal” is now mainstream.

What Sells: The Five Product/Format Winners for 2025

Here are five product and format innovations shaping the current mini-meal and snack-driven market — opportunities any grocerant, grocery-deli, or convenience retailer can lean into today:

1. Snack-Sized Protein Boxes

Think Starbucks Bistro Boxes 2.0 — but fresher, regional, and customizable. Combine high-protein items (cheese cubes, turkey bites, nuts, boiled eggs) with local produce or ethnic dips (hummus, tzatziki). They fit the healthy snacking movement while satisfying the “fresh food fast” mantra.

2. Hot Grab-and-Go Mini-Meals

Compact, craveable, heat-and-eat or ready-to-eat bowls — street-taco bowls, mini pasta entrées, or Asian dumpling bowls. According to Datassential 2024 trends, items described as “global small bites” grew +22% in menu mentions year-over-year. Grocery-delis and c-stores can replicate that with minimal prep and high flavor rotation.

3. Dual-Purpose Deli Combos

Pre-packaged combos that bridge “meal or snack,” such as half-sandwich + salad cup + small drink bundles. Millennials love options that feel flexible; they can serve as a snack at 2 p.m. or dinner at 8 p.m. Add QR-coded promotions (“Mix & Match Your Meal”) for digital engagement and data capture.

4. Fresh Bakery Treats with Functional Benefits

The line between treat and healthy food is fading. 2025 bakery launches emphasize indulgence + benefit (added protein, low sugar, or adaptogens). Retail bakeries and cafés that combine fresh indulgence with better-for-you cues can meet both emotional and functional needs — and raise ticket size.

5. Mini Beverage Pairings and Snack Flights

Cafés and convenience chains are finding success bundling a small beverage (cold-brew mini, probiotic shot, or 6-oz smoothie) with a complementary snack (banana bread bite, energy ball, or jerky). It turns a low-margin beverage into a higher-margin combo while offering the customer “a moment of freshness.”

Three Insights from the Grocerant Guru®

1.       Mini-Meals Drive Traffic All Day
Operators who reposition their menus around mini-meals rather than meal-period silos will own day-part flexibility — and frequency.

2.       Snacks are the New Social Currency
Snacks are shared, photographed, and reviewed more than entrées. Johnson advises: “Build crave-ability with color, texture, and shareability.”

3.       Fresh + Fast Beats Cheap + Fast
Consumers will still pay a premium for freshness. Convenience wins only when it pairs with authenticity, local sourcing, or visible preparation.

Think About This

The traditional meal structure is gone. Consumers are redefining what “eating” looks like — and successful operators are reengineering their offerings around smaller portions, faster access, and fresh, bold flavor.

Mini-meals and snack-meals aren’t a passing trend — they’re the new architecture of food retail. As the Grocerant Guru® reminds us, “Consumers have traded the dining room table for the dashboard, the desk, and the park bench — but they haven’t traded away flavor, freshness, or experience.”

Foodservice Solutions® of Tacoma, WA is the global leader in the Grocerant niche.
Visit: Facebook.com/StevenJohnson • LinkedIn.com/in/grocerant • Twitter.com/grocerant

Curating Relevance: The Grocerant Guru’s Legacy of Insights Since 1991

 

In 1991, when the food retail and restaurant industries were struggling to adapt to shifting lifestyles, one voice began cutting through the noise: Steven Johnson the Grocerant Guru® at Tacoma, WA based Foodservice Solutions®. Long before “grocerant” entered the industry lexicon, the Guru was already shaping its meaning—defining the fusion of grocery and restaurant solutions that would soon transform the way consumers eat.

For more than three decades, the Grocerant Guru® has interpreted what consumers truly hunger for: not just food, but convenience, quality, and an experience that fits seamlessly into their daily lives. With a sharp eye for actionable insights, the Guru has guided executives, entrepreneurs, and food innovators to strategies that resonate with both shoppers and diners—strategies that consistently drive results.

 

The 1990s: Defining the Grocerant

In the early ’90s, supermarkets and restaurants existed in separate silos. The Grocerant Guru® saw what few others noticed: consumers wanted ready-to-eat and ready-to-heat meals that combined the convenience of grocery with the taste and quality of restaurants. By coining and defining the term grocerant, the Guru gave food professionals a framework to seize this opportunity.

Insight: The future of food was never about retail versus restaurant—it was about convergence. Winners would be those who embraced the blend.

 

The 2000s: Staying Relevant in an Era of Expansion

As fast-casual dining surged and grocery stores poured resources into prepared foods, the Guru offered a crucial reminder: relevance drives growth. Chasing every new food fad without understanding lifestyle shifts wasted resources. Consumers didn’t just want products; they wanted solutions—whether saving time, offering healthier convenience, or creating flexible meal options.

Insight: Growth follows relevance. Solve real problems and consumers will reward you with loyalty.

 

The 2010s: Digital Disruption Meets Food Culture

Mobile ordering, online delivery, and digital platforms redefined how consumers engaged with food. The Grocerant Guru® emphasized that innovation wasn’t about adopting every shiny new tool—it was about contextual innovation. Technology had to enhance the emotional and cultural connection people share with food, not replace it.

Insight: Digital succeeds when it extends human connection and enriches the food experience.

 

The 2020s: Resilience, Relevance, and Results

The pandemic accelerated every trend the Grocerant Guru® had long championed: convenience, portability, personalization, and flexibility. Dining shifted to the home, and multi-channel strategies—from curbside pickup to meal kits—became essential. More than ever, the Guru stressed that agility and consumer empathy determine which brands rise as leaders.

Insight: In times of uncertainty, those who pivot fastest to meet consumer needs secure the future.

 

Why the Grocerant Guru’s Perspective Endures

Since 1991, the Grocerant Guru has been more than a forecaster of trends—a curator of relevance. Their insights endure because they consistently remind food professionals of core truths:

·       Consumers are dynamic—success comes from evolving with them.

·       Convenience only works when it’s paired with uncompromised quality.

·       Every detail matters—packaging, plating, and digital touchpoints all shape brand perception.

·       Consumers don’t just buy food—they buy solutions that reduce friction in daily life.

 

Looking Forward

Today’s food landscape is more fragmented than ever. Traditional retailers, restaurants, delivery platforms, meal-kit companies, and direct-to-consumer brands all compete for share of stomach. Yet the Grocerant Guru’s message still resonates: brands that curate relevant, consumer-centric strategies will win.

Just as in 1991, the Grocerant Guru® continues to serve as a compass for leaders hungry for insights that not only inform but deliver measurable results.

Think About This: For over three decades, the Grocerant Guru® has not just observed change but shaped it. Their insights have become benchmarks of success—guiding the industry toward a future where relevance is curated, not chased.

 

The Grocerant Guru’s Top 10 Lessons (1991–2025)

1.       Convergence Wins – Consumers don’t live in silos; neither should food.

2.       Relevance Drives Revenue – Solve today’s problems, not yesterday’s trends.

3.       Convenience is Currency – Every minute saved builds loyalty.

4.       Quality Cannot Be Compromised – Taste and freshness are non-negotiable.

5.       Experiences Matter – Every touchpoint—from packaging to plating—tells your brand story.

6.       Digital Should Enhance, Not Replace – Technology must strengthen human connection.

7.       Consumers Crave Solutions, Not Just Products – Position offerings as mealtime problem-solvers.

8.       Agility Beats Size – Nimble brands win in uncertain times.

9.       Packaging is Marketing – The first bite begins with the eye.

10.   Stay Consumer-Centric, Always – Enduring success means evolving with consumers, not forcing them to adapt to you.

Are you ready for some fresh ideations? Do your food marketing ideas look more like yesterday than tomorrow? Interested in learning how our Grocerant Guru® can edify your retail food brand while creating a platform for consumer convenient meal participation, differentiation and individualization?  Email us at: Steve@FoodserviceSolutions.us or visit: us on our social media sites by clicking one of the following links: Facebook,  LinkedIn, or Twitter

Good Food News: Gen Z Showing Leadership

 

The food industry is undergoing a major transformation, driven in large part by the changing preferences and digital habits of Generation Z. From restaurants and convenience stores to grocery retailers, businesses are recognizing the need to adapt their strategies to meet the demands of this socially connected, health-conscious, and convenience-driven generation. Recent data from FMI’s "The Power of Produce 2025" report underscores how Gen Z is influencing the produce industry, leveraging social media, e-commerce, and innovative engagement strategies to shape the future of food marketing and distribution.

As the Grocerant Guru® has long pointed out, the convergence of foodservice and retail has been accelerated by younger consumers who prioritize convenience, quality, and digital discovery. Here are five ways Gen Z is showing restaurants, convenience stores, and grocery stores how to connect with consumers and stay relevant, ultimately driving top-line sales and bottom-line profits.

1. Social Media as a Discovery Engine for Food Trends

Gen Z is redefining food marketing through social media platforms like Instagram, TikTok, and YouTube. According to FMI’s report, 94% of produce shoppers actively use social media, with 36% discovering new fruits and vegetables through these channels. Retailers and foodservice operators that harness the power of visually engaging content, influencer partnerships, and interactive campaigns can drive product awareness and increase trial rates.

2. E-Commerce and Digital Integration in Food Retail

The growth of online food purchasing is accelerating, with 31% of consumers planning to order more fresh produce online next year. Gen Z expects seamless digital experiences, from mobile ordering to in-app promotions and loyalty rewards. Grocery stores, restaurants, and c-stores that optimize their digital presence with user-friendly apps, subscription-based meal services, and direct-to-consumer options will capture more of this tech-savvy audience’s spending power.

3. Convenience and Value-Added Offerings Drive Sales

Gen Z places a high value on convenience, contributing to the $14.6 billion in sales for value-added produce in 2024. Ready-to-eat meals, meal kits, and pre-cut produce are particularly appealing to this demographic. Food retailers that expand their selection of grab-and-go and heat-and-eat items while ensuring a fresh, high-quality experience will see continued growth in this sector.

4. Health and Wellness-Driven Purchasing Behavior

Health-conscious consumers are prioritizing nutrition, with 34% actively searching for healthier food options and 46% seeking more information about produce health benefits. Restaurants and food retailers that emphasize transparency in ingredient sourcing, promote plant-based and functional foods, and educate consumers through digital and in-store experiences will align with Gen Z’s lifestyle choices and increase customer loyalty.

5. Engaging Experiences that Build Community and Loyalty

Beyond just purchasing food, Gen Z values experiences and authenticity. Whether through interactive cooking classes, in-store tastings, or community-driven social media campaigns, brands that create engaging, memorable moments will build deeper connections with younger consumers. Encouraging user-generated content, rewarding brand loyalty through personalized incentives, and leveraging AI-driven personalization will further enhance engagement.

Think About This

Gen Z is leading the charge in reshaping the food industry, utilizing digital platforms, prioritizing convenience, and embracing healthier lifestyles. Restaurants, grocery stores, and convenience stores that adapt to these shifts by leveraging social media, enhancing digital experiences, and offering value-added, health-focused options will not only stay competitive but thrive. As the Grocerant Guru® has often emphasized, the future of food is all about meeting consumers where they are, and for Gen Z, that means blending the physical and digital worlds to create seamless, engaging, and satisfying food experiences.

Let’s Build a Partnership for Growth

Looking for the right partner to drive sales and amplify your marketing impact? Success leaves clues—and we may have the exact insight you need to propel your business forward.

Explore innovative food marketing and business development strategies with Foodservice Solutions®.

📩 Contact us at Steve@FoodserviceSolutions.us
🔍 Learn more at GrocerantGuru.com

What Restaurants Can Learn About Holiday Sales from Research

 

The holiday season offers a golden opportunity for restaurants to capitalize on evolving consumer behavior, particularly during Thanksgiving, where convenience and quality drive demand. Popmenu’s latest survey reveals compelling insights into how consumers are embracing Ready-2-Eat and Heat-n-Eat meal solutions, creating lucrative opportunities for innovative restaurants according to Steven Johnson Grocerant Guru® at Tacoma, WA based Foodservice Solutions®.

Thanksgiving Dining Trends: Opportunities for Restaurants

This year, 37% of consumers plan to order takeout or delivery from restaurants for Thanksgiving—a notable rise from 32% last year. While only 5% will dine in a restaurant, down from 17% last year, the trend toward restaurant-prepared meals enjoyed at home underscores the growing appeal of meal convenience.

The average Thanksgiving dinner spend is projected at $170 per household, signaling a significant revenue opportunity for restaurants equipped to meet this demand.

Consumer Motivations: Convenience is King

Why are more consumers leaning on restaurants this holiday season?

·         75% believe it’s easier. Simplified meal prep resonates with busy households.

·         32% see it as cost-effective. Ready-2-Eat options often rival the cost of homemade meals.

·         23% are too tired to cook. For many, the holidays are about unwinding, not laboring in the kitchen.

·         22% prefer professional-quality meals. Expertise in cooking elevates the dining experience at home.

Popular Menu Picks

The traditional turkey remains the centerpiece for 87% of consumers, but versatility reigns with ham capturing 39% of main courses. Side dishes tell a story of timeless favorites:

·         Stuffing: 68%

·         Mashed Potatoes: 60%

·         Mac 'n Cheese and Sweet Potatoes: 42% each

·         Green Beans: 41%

·         Cranberry Sauce: 39%

Interestingly, 31% of consumers admit to opting for fast food during past Thanksgivings, demonstrating a willingness to embrace non-traditional options if they offer convenience and speed.

Actionable Insights for Restaurants

To thrive during the holidays, restaurants must think beyond the dining room. Here are three strategies to drive incremental sales this Thanksgiving and beyond:

1.       Optimize Meal Bundling for Families
Mix-and-match offerings that include customizable side dishes and desserts can appeal to diverse household tastes. Successful grocerant programs show that empowering customers to assemble their perfect meal drives loyalty and repeat business.

2.       Promote Early and Often
Restaurants that market holiday specials early can secure higher order volumes. Highlighting limited-time offers with visual cues like portion sizes and reviews ensures consumers feel confident in their purchase decisions.

3.       Leverage Multi-Channel Engagement
Use websites, reservation platforms, and social media to showcase menu options, availability, and ease of ordering. A seamless digital experience mirrors the convenience consumers seek in Ready-2-Eat holiday meals.

The Big Picture: Consumer Migration to Easy Solutions

As Brendan Sweeney, CEO of Popmenu, notes, “Ordering in or dining out for Thanksgiving is becoming a new tradition for consumers who just want to relax and enjoy a meal vs. serving as the family chef for the day.” Some restaurants have seen Thanksgiving pre-orders reach $50,000, proving the potential of holiday sales.

Looking ahead, December holds similar opportunities, with 28% planning to rely on restaurants for Christmas and 35% for New Year’s Eve. Restaurants that refine their holiday strategies now are poised to reap rewards across the season.

By aligning with evolving consumer expectations for convenience, cost, and quality, restaurants can transform the holidays into a platform for long-term growth. As the Grocerant Guru®, I remind you: Holiday success isn’t just about the food—it’s about creating a seamless, stress-free experience for your guests.

Invite Foodservice Solutions® to complete a Grocerant ScoreCard, or for product positioning or placement assistance, or call our Grocerant Guru®.  Since 1991 Foodservice Solutions® of Tacoma, WA has been the global leader in the Grocerant niche. Contact: Steve@FoodserviceSolutions.us or 253-759-7869