The New Realities of Labor & Consumer Expectations
Running a kitchen has never been easy, but today’s challenges are hitting harder. With leaner teams, higher wages, and tighter margins, operators need smart solutions that save time without sacrificing quality.
At the same time, diners expect more. They want convenience, fast service, and easy options they can enjoy throughout the day. In 2025, more than a quarter of consumers said they were snacking more often, especially Gen Z and millennials.¹ Moreover, nearly 60% said their habits stayed the same, proving that snacking is not a trend—it is a way of life.¹
Smart pairings and low-lift add-ons meet both needs. They are easy for staff, enjoyable for guests, and built to support the bottom line.
Way #1: Zero-Prep Profit Builders for Every Service Model
Chips, pretzels, or crackers can boost check averages by $1 to $3.² No added prep. No extra labor. Just smart, low-effort revenue from a simple packaged snack.
Why is this a win-win for guests and foodservice teams? Because packaged snacks aren’t just crowd-pleasers, they’re an operations hero.
- Ready to serve right out of the case—no prep, no cooking, no extra training needed
- Keep lines moving during the rush and take pressure off the kitchen
- A reliable go-to when staff is stretched thin or teams are still learning the ropes
That kind of versatility makes them a smart addition anywhere guests are making quick decisions.
Set near the register, these grab-and-go options meet guests right at the decision point. A quick suggestion from staff can tip the scale. Whether bundled into a meal, added to a combo, or offered on their own, packaged snacks drive easy upsells that boost revenue without slowing things down. Plus, operators can easily cater to their youngest clientele: kids. Round out kids meals with single-serve pouches of Goldfish® alongside a grilled cheese and a serving of vegetables, for example.
Set near the register, these grab-and-go options meet guests right at the decision point. A quick suggestion from staff can tip the scale. Whether bundled into a meal, added to a combo, or offered on their own, packaged snacks drive easy upsells that boost revenue without slowing things down. Plus, operators can easily cater to their youngest clientele: kids. Round out kids meals with single-serve pouches of Goldfish® alongside a grilled cheese and a serving of vegetables, for example.
Way #2: Capitalize on Regional Eating Behaviors & Local Flavor Culture
Guests love when a menu feels like it “gets” them, and that includes the sides. Regional snacking habits run deep, and tapping into those local cravings can turn a good experience into a memorable one.
Take New Jersey, where chips are practically part of the deli DNA. Jeremy Schneider, a food and culture editor at NJ.com and the host of “Jersey’s Best Podcast,” explains: “It’s hard to imagine a deli not having chips out as you’re ordering; it’s hard for many people to imagine having a deli sandwich without chips. Sandwiches and chips are two food items with very high approval ratings—everybody loves them both and everybody has opinions on them both. And they complement each other perfectly. Chips are also generally cheap, making them widely available. I know some people who honestly will not have a sandwich if there aren’t chips available.”
Guests love snacks that feel like they belong. When a crunchy side fits the local vibe, it feels more authentic—and more memorable. Most importantly, they’re looking for value. Sixty-four percent of consumers want a good deal without sacrificing food quality or experience.3
Snack assortments at the front of house make it easy for customers to add packaged snacks to their meal at checkout. Options like Kettle Brand® chips or Snyder’s of Hanover® pretzels give guests variety and familiar flavors, while staying simple for your team—no extra labor required.Want more ideas? Check out our United States of Flavor guide.
Way #3: Meet the Rise of Snacking & All-Day Dining Trends
Snacks have gone from sidekick to star. They’re ideal for those in-between moments—mid-afternoon cravings, pre-shift fuel, or something to pair with a happy hour drink. Even “girl dinner” makes the case for small bites with big appeal.
Make them easy to grab by placing them near the register or at kiosks, host stands, pickup shelves, or drive-through windows. They also travel well with takeout, delivery, or catering orders.
The payoff: one simple product that works across multiple occasions, no extra prep required.
- Datassential, Little Treat Culture, September 2025
- Food Business News, Economic Uncertainty, New Trends Upending Snack Occasion, April 2, 2025
- Datassential, The Value Equation, November 2025
