A growing number of restaurant chains are adapting their menus to include protein-rich options, responding to a surge in health-conscious consumer preferences. This trend is driven by increasing awareness of healthy eating habits and the impact of weight-loss medications like Ozempic and Zepbound, which are influencing dietary choices across the board.
Subway recently introduced its Protein Pockets, which are soft tortillas filled with options such as chicken, ham, turkey, vegetables, and sauce. Each pocket contains over 20 grams of protein and is priced under $4. According to Dave Skena, Subway’s Chief Marketing Officer for North America, making accessible and affordable protein a priority is key to the brand’s strategy. The company’s focus on protein has intensified alongside emerging dietary trends, with many consumers seeking meals that align with their health goals. Subway is also enhancing its value menu, featuring daily specials like Meatball Monday and Turkey Thursday, which emphasize protein-rich offerings.
Simultaneously, Starbucks has rolled out its new Protein Cold Foam and protein-boosted lattes across North America. These beverages provide between 15 and 36 grams of protein per 16-ounce serving, showcasing the company’s efforts to innovate its menu to include more health-focused options.
Sweetgreen has expanded its protein-centric offerings as well. Co-founder and Chief Concept Officer Nic Jammet highlighted that protein is a significant driver of customer choices. The company launched The Function Menu in collaboration with Function, integrating expert nutritional guidance into Sweetgreen’s offerings. A notable addition is the Protein Max Bowl, introduced in November 2025, which contains an impressive 106 grams of protein. Furthermore, Sweetgreen has increased portion sizes for chicken and tofu by 25% while maintaining price points, and it has introduced a macronutrient calculator in its app to help customers track their protein, carbohydrate, fat, and calorie intake.
Other restaurant chains are also embracing this protein-focused movement. Brett Schulman, co-founder and CEO of Mediterranean chain Cava, has announced plans to expand protein offerings in the coming year by introducing new menu items like roasted salmon. This aligns with consumer preferences for premium protein options such as grilled steak and spicy lamb meatballs.
Beyond merely increasing protein content, some companies are adopting a holistic approach to nutrition. Rä Foods, a food tech company, is developing products that enhance nutrient density. Their Wild About Sprouts range retains its roots until consumed, preserving valuable enzymes and nutrients. Rä Foods aims to highlight that the future of nutrition is not just about protein quantity but also about the quality and bioavailability of nutrients.
This shift in the restaurant industry reflects a broader understanding of the importance of protein and other essential nutrients in a balanced diet. As consumer preferences continue to evolve, the emphasis on health and nutrition in dining options is likely to grow, paving the way for innovative menu offerings that cater to a more health-conscious clientele.
