Using Protein to Boost Revenue
Tips for Fast Restaurant Operators
Restaurant operators can use California dairy to take advantage of the high-protein trend by following the opportunities presented below.
Put protein at the center of menu design and make it simple and quantifiable
Consumers are seeking out protein, and they’re choosing restaurants based on it.
Build menu items around a strong protein centerpiece, like Greek yogurt bowls, Ricotta-stuffed shells, or queso fundido with sausage.
Feature standout high-protein dishes on the menu by highlighting items with 30 grams of protein or more.
Give guests options to customize their protein intake with add-ons or upgrades like “double protein,” and clearly call out protein amounts on the menu, such as “35g protein breakfast” or “40g protein bowl.”
Expand beyond meat: diversify protein sources
Consumers want variety, flexibility, and sustainability – not just more chicken breasts and meat; California dairy products should be the go-to ingredients.
Why it’s important:
- Flexitarians (about 46% globally) want mixed protein sources
- Plant proteins are perceived as healthier and sustainable
- Helps hedge against rising meat costs and supply volatility
Build high-protein meals across dayparts
Protein demand begins in the morning and is an all-day endeavor.
- Breakfast: egg and cheese sandwiches, yogurt bowls, cottage cheese pancakes
- Focus on convenience and portability with snacks/small plates: 15–25g protein items
- All-day “mini meals” as eating patterns are shifting toward smaller, more frequent meals
Use protein for pricing and margin strategy
Consumers are willing to pay more for protein, especially if it’s presented clearly and effectively.
- Charge premiums for: Extra protein add-ons and “Double protein” upgrades
- Bundle into high-protein combos or meal deals
- Use more affordable dairy and plant proteins to protect margins while maintaining perceived value