From "light" to high-protein: that's what diners want at restaurants today
Survey Shows: Our Expectations for Menus Are Changing
A shift is emerging in restaurant menu choices: While “healthy eating” is not yet a decisive factor for many diners, balanced nutrition, protein, and mindful portion sizes are gaining importance alongside the traditional preference for “light” dishes. The findings of this year’s “State of Hospitality Report,” commissioned by Lightspeed—the leading provider of cloud-based point-of-sale systems and payment platforms—thus point to an emerging trend that could become increasingly important for restaurants in the medium term.
More than a quarter of respondents demonstrate nuanced nutritional awareness when dining out: 29 percent pay attention to a balanced diet, 22 percent prefer light dishes, and 18 percent look for low-sugar options. Of particular interest to restaurant owners is which other criteria are gaining importance. 14 percent of respondents order dishes high in protein, and 15 percent are interested in calorie counts. The trend becomes even clearer when it comes to individual dietary habits: 22 percent of respondents say that their personal definition of healthy eating has changed over the past two years.
Dietary Shift: From “Light” to Functional
The figures point less to an abrupt change than to a shift in expectations. Healthy eating is increasingly no longer associated exclusively with deprivation, low-calorie, or particularly “light” meals, but rather with a balanced ratio of various nutritional elements. Aspects such as balance, protein intake, and mindful portion sizes are gaining importance.
This is particularly evident in the focus on protein: 13 percent of respondents say that getting enough protein is important to them even with smaller portions. 11 percent are already actively seeking out high-protein options.
These figures do not yet represent a majority—but they are nonetheless relevant for the restaurant industry. They show that protein, previously associated primarily with fitness and convenience food, is increasingly making its way into the restaurant context. This is not necessarily about sports nutrition, but rather about satiety, energy, and the desire to experience a meal as both functional and enjoyable.
Gut health and digestion are also emerging as early indicators: 11 percent are increasingly interested in how food affects digestion and gut health. Probiotic or gut-friendly ingredients are a selection criterion for 6 percent.
A New Area of Focus for the Restaurant Industry
In the future, guests may place greater emphasis on the nutritional value a dish offers rather than just how many calories it contains. This also makes issues related to menu design and product communication more relevant.
This trend does not mean that restaurants must fundamentally overhaul their menus. Rather, additional options and transparent communication can help address the diverse needs of their guest base. These include, for example, high-protein dishes, balanced bowls, or smaller portions, as well as transparent labeling of relevant nutritional values. Specific information on protein, ingredients, portion sizes, or calories enables guests to make more informed choices.
Healthy dining isn’t yet mainstream—but it’s a relevant early indicator for the restaurant industry. Sinahn Fabian Sehk, Country Manager DACH Hospitality at Lightspeed, explains: “Our survey data shows that guests’ expectations regarding restaurant offerings are becoming increasingly diverse. For restaurant operators, this means they should identify such changes in consumer behavior early on and take them into account when designing their menus. This is exactly where we at Lightspeed come in: We want to not only provide restaurants with technology for their day-to-day operations but also support them in better understanding their guests and their behavior. The trend toward more protein, balanced nutrition, and more mindful portion sizes is a good example of how guest data can be used to derive concrete insights for shaping the restaurant’s offerings.”
Current data shows that the understanding of what constitutes a “good” meal is becoming more nuanced. For restaurants, it can be worthwhile to monitor this development early on and structure their offerings flexibly accordingly.
Methodology
In April 2026, Lightspeed, in collaboration with the international market research firm Censuswide, conducted a consumer survey among 1,000 participants each in Germany, the U.S., Canada, the U.K., France, the Netherlands, and Belgium. Respondents had to be over 18 years of age and have visited a restaurant within the past six months. All responses were collected anonymously and subjected to a quality check to ensure an appropriate margin of error.
Note: This article has been translated using a computer system without human intervention. LUMITOS offers these automatic translations to present a wider range of current news. Since this article has been translated with automatic translation, it is possible that it contains errors in vocabulary, syntax or grammar. The original article in German can be found here.
Other news from the department career
