Restaurant chains are, quite literally, spinning many plates. Inflation, tariffs, supply chain disruptions, and labor shortages are just some of the prevalent concerns for franchises. During a supply chain workshop at Innovations, we dug into these topics with management consulting firm Kinetic 12 and a panel of distributors and suppliers.
These topics also loomed large over another Innovations session. Flavor & the Menu Editor-in-Chief Cathy Nash Holley led a culinary insights panel with Qdoba Corporate Chef Katy Velazquez and First Watch SVP Culinary Strategy/Corporate Chef Shane Schaibly. There, with other attendees from foodservice chains, they tackled big questions about menu innovation in the face of industry challenges.
Thinking Two Years Ahead
Trend coverage often focuses on what’s popular now, but menu R&D is a months- or even years-long process. Velazquez joked that she “never knows what year it is anymore” because they’re working one or two years ahead on Qdoba’s menu. How can chains innovate and capitalize on trends with such long timelines?
“You have to identify what’s going to work for your brand in advance,” shared Schaibly. If a trend doesn’t make sense for a chain’s concept or audience, then it won’t work, whereas the right fit could result in a winning menu item for years to come. Another important consideration, as Velazquez pointed out, is tracking regional patterns. A culinary trend gaining steam in the coasts could spread across the rest of the U.S. over time.
Mitigating Risk
Culinary teams must push the envelope on flavor, but they can’t work in a silo. Schaibly emphasized the importance of having cross-departmental conversations about innovation, especially with supply chain teams, for a successful execution.
Qdoba conducts rigorous testing and uses data as part of their risk mitigation strategy. After tariffs have been enacted, Velazquez also makes sure to keep “back pocket ideas” for certain ingredients in case there are issues with supply or pricing.
Innovating Off the Menu
Business success is about much more than what’s on the plate. To combat labor shortages, rising food costs, and other issues, chains are looking at technology. Velazquez brought up back-of-house software to help with predictive ordering and prep lists as well as automated systems to cut down on food waste.
But the most innovative move might be to go back to basics. Schaibly knows that restaurants are more likely to lose business due to poor service than any issues with food. That’s why First Watch is “going back to the roots of hospitality” to create quality customer experiences.
Your Sourcing Solution
In the words of Cathy Nash Holley, “creative passion and a vision for what’s next will keep our industry afloat.” Even in the midst of supply chain complexities and economic uncertainties, restaurants can’t lose sight of menu innovation if they want to stay ahead.
With our position in the supply chain, Dot Foods can help bring suppliers, chains, and distributors together for foodservice success. We offer sourcing, sampling, and LTO management support to mitigate risk and allow culinary innovation to flourish.
Keep the conversation going—join us at Innovations 2026 in Houston from April 22-24.