Menu fatigue is real, and it’s hitting restaurants hard. When diners start scrolling past your offerings without a second glance, it’s time for a refresh. Tyson Foods just dropped five game-changing products that give foodservice operators exactly what they need to shake things up: and we’re breaking down why now is the perfect time to revitalize your menu strategy.
Why Menu Innovation Matters More Than Ever
The food and beverage industry is evolving faster than ever, with consumer preferences shifting toward bold flavors, inclusive dining options, and Instagram-worthy presentations. According to recent industry data, operators who regularly refresh their menus see significantly higher customer retention and average ticket increases. But it’s not just about keeping things fresh: it’s about staying competitive in an increasingly crowded market.
Scott Ware, Vice President Foodservice Customer Development at Tyson Foods, puts it perfectly: “These five new products give operators the tools to keep menus fresh and flexible while helping save time back-of-house. From hot honey wings to gluten-free nuggets, we’re delivering craveable solutions that meet today’s consumer expectations and help operators grow their business.”
Five Strategic Reasons to Refresh Your Menu
1. Capitalize on Trending Flavors That Actually Sell
The hot honey trend isn’t going anywhere: it’s grown more than 150% on menus over the past four years, according to Datassential’s Hot Honey Food Profile. Tyson’s new Honey Stung® Hot Honey Bone-In Chicken Wings tap directly into this craving, featuring real honey in both the marinade and breading, perfectly balanced with red and black pepper.
These aren’t just another wing option: they’re a mess-free way to deliver the sweet-heat combination that diners are actively seeking. Built on Tyson’s 30+ years of honey-chicken expertise, these wings let you ride the hot honey wave without the kitchen complexity of making sauce from scratch.
2. Meet Dietary Restrictions Without Sacrificing Flavor
Inclusive dining isn’t just nice to have: it’s essential for capturing today’s diverse customer base. The new Tyson® Gluten Free Breaded Chicken Breast Nuggets are free from gluten and the top nine food allergens, but here’s the kicker: they deliver the same satisfying crunch and taste as traditional breaded chicken.
This isn’t about offering a sad substitute for gluten-sensitive diners. These nuggets empower operators to provide genuinely craveable options that don’t leave anyone feeling like they’re getting the consolation prize. When 1 in 133 Americans has celiac disease and many more follow gluten-free diets by choice, having a killer gluten-free option isn’t just thoughtful: it’s profitable.
3. Add Protein Versatility Across Multiple Menu Categories
Smart operators know that the best menu additions work overtime. The State Fair® Hot & Spicy Breaded Beef Bites are the only crispy breaded beef bite in foodservice, and their versatility is what makes them a menu game-changer. Serve them as appetizers, sides, or protein toppers in bowls, wraps, and sandwiches.
The freezer-to-fryer format means minimal prep time, while the spicy seasoning adds that craveable kick that keeps customers coming back. When you can use one product across multiple menu sections, you’re maximizing both inventory efficiency and profit potential.
4. Deliver Premium Experience at an Accessible Price Point
The Black Oak™ Fully Cooked Natural Casing Smoked Sausage Links bring that authentic, naturally smoked flavor that customers associate with premium dining: but at a price point that won’t break your food cost targets. Made with USDA-inspected turkey, pork, and beef, these links work across everything from pasta dishes to jambalaya or slow country boils.
Natural casing gives that satisfying snap that signals quality to diners, while the fully cooked format saves valuable kitchen time. It’s the kind of ingredient that elevates dishes without requiring specialized cooking techniques or equipment.
5. Ensure Consistent Quality During Extended Hold Times
Nothing kills a dining experience like soggy, sad-looking food that’s been sitting under heat lamps. The Tyson® Crispy Battered Bone-In Chicken Wings feature a light, golden batter engineered to stay crunchy even through extended hold times: a crucial advantage for high-volume operations.
These jumbo wings, featuring premium first and second joint sections, can handle any sauce you throw at them, from classic Buffalo to global fusion creations. The fully cooked format means consistent quality whether you’re serving the first order of the rush or the last wing of the night.
The Business Case for Menu Innovation
Menu innovation isn’t just about keeping things interesting: it’s about driving measurable business results. Operators who strategically refresh their menus typically see increases in:
- Customer frequency: New items give regular customers a reason to visit more often
- Average ticket size: Premium ingredients and unique offerings command higher prices
- Social media engagement: Instagram-worthy dishes drive organic marketing
- Staff satisfaction: Exciting new products reduce kitchen monotony and boost morale
The key is choosing products that deliver on multiple fronts: customer appeal, operational efficiency, and profit margins. Tyson’s latest lineup hits all three targets.
Implementation Strategy for Maximum Impact
Rolling out new menu items successfully requires more than just adding them to your POS system. Consider these proven strategies:
Soft Launch with Staff Training: Get your team excited about these products first. When servers are genuinely enthusiastic about a dish, that enthusiasm transfers to customers.
Strategic Menu Placement: Don’t bury new items at the bottom of sections. Use menu engineering principles to highlight these additions in high-visibility spots.
Cross-Utilization: Look for opportunities to use these versatile products across multiple menu categories. The beef bites that work as appetizers can also top salads or fill wraps.
Limited-Time Offers: Create urgency and drive trial by positioning some items as seasonal or limited-time offerings, then transition successful items to permanent menu status.
Looking Ahead: The Future of Foodservice Innovation
The food and beverage industry continues to evolve rapidly, with consumer preferences shifting toward bold flavors, inclusive dining options, and convenience-focused solutions. Tyson’s latest product launches reflect broader industry trends toward products that deliver both customer satisfaction and operational efficiency.
For foodservice operators, the message is clear: menu innovation isn’t optional anymore. It’s a competitive necessity. The operators who thrive in 2025 and beyond will be those who can quickly adapt to changing consumer preferences while maintaining the operational excellence that keeps businesses profitable.
These five new products from Tyson Foods represent more than just menu additions: they’re strategic tools for operators who understand that staying ahead means constantly evolving. Whether you’re looking to capitalize on trending flavors, accommodate dietary restrictions, or simply keep regular customers excited about what’s new, these products provide the foundation for sustained menu innovation success.
For more information about these products and how they can work in your operation, visit TysonFoodservice.com.
Written by Michael Politz, Author of Guide to Restaurant Success: The Proven Process for Starting Any Restaurant Business From Scratch to Success (ISBN: 978-1-119-66896-1), Founder of Food & Beverage Magazine, the leading online magazine and resource in the industry. Designer of the Bluetooth logo and recognized in Entrepreneur Magazine’s “Top 40 Under 40” for founding American Wholesale Floral. Politz is also the founder of the Proof Awards and the CPG Awards and a partner in numerous consumer brands across the food and beverage sector.
