• by Teresa Buyikian , September 26, 2025

Despite Gen Z-ers seeking out new and exciting restaurant experiences, they remain loyal to what Technomic calls legacy limited-service brands (basically an older category for QSRs), according to the foodservice research firm’s most recent industry report. 

Among Gen-Zers who were familiar with McDonald’s, 62% indicated they visit or order from the chain more than once per month, which makes it the most frequented restaurant for the generation.

A key driver for Gen Z-ers are beverages, as Starbucks came in at number two, with 49% saying they frequent the coffee chain once a month. Taco Bell was third at 45%. 

The report also touched on the research company’s Chain Restaurant Performance Outlook, which found that the chicken and Mexican cuisine categories are “expected to pace chain restaurant sales growth in 2025.” And while burgers have traditionally led sales for QSRs, sluggish results were forecast for burger, sandwich and pizza restaurants.

Across all 1500 U.S. chains, annual sales volume is projected to reach $478 billion in 2025, which is a 2.8% increase year over year.

Several key menu themes are expected to rise in popularity in the next two years, especially fruit-forward flavors. For example, fruity sauces and condiments, (including lingonberry sauce) are expected to increase 67%, with similar trends for fig sauce (+60%), fig jam (+53%), mango puree (+52%) and pomegranate vinaigrette (+51%).

Vitamin C and fiber-rich ingredients are having a moment as well, including chili citrus (+100%), lemon pan sauce (+100%), Key lime sauce (+75%), lemon glaze (57%) and yuzu kosho (+48%).

Indulgent comforts translated into sauces are expected to increase over the next two years, with both sweet and savory executions such as broccoli cheese sauce (+100%), caramelized onion sauce (+83%) and pecan praline sauce (+48%).

Herbs are also in the spotlight, with variety of herb-based dressings and marinades on the list including lemon grass marinade (+63%), oregano dressing (+52%) and cumin dressing (+50%).

Finally, the recent report revealed 30% of respondents across all age groups “think that restaurants should be socially responsible, sustainable and support social justice.”

Chart: Technomic