A View From The Top

Protein Bar & Kitchen exec: 'Fast casuals must balance health, flavor, innovation'

Laura Camerer, senior manager of Culinary, Supply Chain & Facilities at Protein Bar & Kitchen, discusses the rise of flexible eating and global flavors as well as the importance of strategic sourcing and the future of better-for-you dining.

Photo: Protein

February 18, 2025 by Laura Camerer — Senior Manager of Culinary, Supply Chain & Facilities, Protein Bar & Kitchen

The restaurant industry stands at a fascinating crossroads as we enter 2025. Today's consumers are pushing the envelope of what "better-for-you" means, seeking options that satisfy both their nutritional goals and culinary cravings. As restaurants navigate rising protein costs and supply chain challenges, this evolving consumer mindset is driving innovation in unexpected and exciting ways.

The rise of flexible eating

The traditional divide between healthy eating and indulgence is disappearing, replaced by a more nuanced approach to dining. We are seeing a surge in "part-time plant-based" eating, where consumers actively reduce ultra-processed foods while maintaining flexibility in their diets. This isn't about strict commitments or labels; it's about balance and mindful choices.

At Protein Bar & Kitchen, we've witnessed this shift firsthand. Our customers aren't solely focused on macros or health benefits, they want dishes that deliver both nutrition and taste. The introduction of our smoothie program in 2023 exemplifies that you don't need to choose between enjoying your food and feeling good about what you eat.

Global flavors drive innovation

As restaurants adapt to changing preferences and increasing costs, global cuisines are emerging as a powerful solution. Korean, Mediterranean, and Indian flavors are becoming mainstream favorites, offering fresh ways to create protein-rich, vegetable-forward dishes that excite the palate. These international influences help reshape the perception of vegetables as merely "plain" side dishes, elevating them to starring roles on the plate.

We've seen success introducing items like roasted Japanese sweet potatoes to our menu. These unique ingredients not only provide nutritional benefits but also create opportunities to educate customers about diverse foods they might not encounter in their everyday grocery shopping.

Strategic sourcing in a challenging market

Rising costs of traditional proteins, especially poultry and eggs, are prompting restaurants to reimagine their supply chains and menu offerings. The key is finding creative solutions that maintain quality while delivering value. For example, we've partnered with Phoenix Bean for our tofu supply, demonstrating how local sourcing can significantly reduce costs compared to alternatives.

We've also found success in thinking beyond conventional protein sources. Our recent partnership with Cahokia Rice showcases how innovative ingredients can surprise customers; their brown rice offers 4 grams of protein per serving, matching the protein content of quinoa while providing the familiar comfort food experience.

The future of better-for-you dining

As we look ahead, the definition of "better-for-you" continues to evolve. While there will always be customers who prefer traditional proteins and flavor profiles, we're seeing increasing openness to plant-forward options, particularly when they're produce-heavy rather than plant-based meat alternatives. This shift reflects a broader trend toward authenticity in ingredients and preparation methods.

Success in 2025 will come to restaurants that can strike the perfect balance: offering nutritious, globally-inspired dishes that feel both innovative and comforting.

The key is creating menu items that bridge the gap between health-conscious diners and flavor seekers, all while navigating the complex challenges of today's supply chain landscape.

The path forward isn't about forcing customers to choose between health and satisfaction; it's about proving they can have both. As the industry continues to evolve, restaurants that embrace this balanced approach while maintaining quality and value will find themselves well-positioned to meet the demands of tomorrow's diners.

About Laura Camerer

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Laura Camerer is Senior Manager of Culinary, Supply Chain & Facilities at Protein Bar & Kitchen, the leading better-for-you, fast casual restaurant brand. With extensive experience in menu development and supply chain optimization, she specializes in creating innovative, health-conscious dining solutions that don't compromise on flavor.

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