Protein is Taking Over Menus and TurboChef Ovens Support the Shift

Restaurants are watching a major shift across the industry. Protein has become the leading force behind menu innovation and a top indicator of perceived value. From protein fortified snacks to protein coffee at Starbucks, the trend has expanded into every category of food and beverage. Large CPG companies like General Mills, PepsiCo and Kraft Heinz have confirmed that products with added protein are outperforming traditional categories, and social media has accelerated consumer interest even further.

This cultural momentum is changing how operators approach menu development. Guests want meals that feel substantial, energizing and aligned with personal wellness goals. They also want food that feels worth the spend in a tighter economy. As menus shift toward protein forward items, operators are looking for equipment that keeps up with higher demand for consistency and speed. TurboChef Ovens fit naturally into this trend because they help kitchens execute protein heavy dishes with accuracy, even in tight footprints and without needing different equipment. Brands that adapt quickly are capturing this demand, and Cava is one of the clearest examples of how much impact protein focused strategy can have.

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