The plant-based center of plate trend is fading. What was once positioned as the healthier option is losing ground as consumers reconsider what “healthy” means. Meat is back as the whole food choice. Recent industry research shows a clear shift: diners now view quality animal proteins as a more natural, less processed choice compared to plant-based alternatives. As your guests prioritize whole foods and simpler ingredients, your center-of-plate strategy matters more than ever. Here’s how to meet them where they are. 

Why Consumers Prefer Real Meat: 2026 Data 

According to the research, 34% of consumers say that when thinking about their health in 2026, it will be important for them to consume more animal meat. Not only do consumers consider meat to be a health-conscious option; 72% find animal meat more satisfying than plant-based alternatives. And 67% say there are certain dishes where plant-based meat simply can’t deliver—the comfort, texture, and taste of real meat are irreplaceable. When consumers explain their preference for animal proteins, they consistently point to three factors: meat feels more natural, offers greater versatility in cooking, and delivers that craveable quality that keeps them coming back. 

How to Capitalize on Meat Trends in Your Restaurant 

Highlighting your proteins—through descriptive menu language, preparation details, or sourcing stories—helps differentiate your offerings. With three-quarters of diners attempting restaurant-quality cooking at home, they understand what goes into a well-executed protein dish. This creates room for thoughtful pricing when you’re delivering quality and techniques they can’t easily replicate. 

Consider how you’re showcasing preparation methods both in the kitchen and on the menu. A perfect sear, low-and-slow smoking, traditional cultural techniques—these details matter to diners who are comparing your dishes to what they see on social media and what they attempt in their own kitchens. But don’t just execute it well—describe it compellingly. Tell diners what they’ll taste: the caramelized crust on that ribeye, the fall-off-the-bone tenderness from 12-hour smoking, the bright citrus notes in your kalbi marinade. These descriptions entice orders and justify premium pricing. Quality cuts and presentation both factor into their decision to return. 

The search data for specialty meats like venison, bison, and kalbi suggests diners are actively seeking variety. Rotating these proteins as specials or limited-time offerings lets you test demand without major menu overhauls, while creating urgency that can drive traffic during slower periods. 

Premium Protein Trends for Restaurants: Wagyu, Duck, and Specialty Meats 

You don’t need to be fine dining to offer premium proteins, and one smart addition can change how people view your whole restaurant. High-quality meats like Wagyu beef, duck, quail, and Iberico pork aren’t just for special occasions anymore—they’re showing up on casual menus because diners want memorable eating experiences more often. Adding one standout premium option to your menu can elevate how guests perceive your entire operation, generate word-of-mouth buzz, and bring in new customers looking for something special. You don’t need to overhaul everything—just identify one opportunity, whether that’s a signature dish that showcases your skill or a rotating feature that keeps regulars coming back. 

Think about what makes sense for your operation. If you’ve got strong grill skills, maybe it’s a perfectly executed Wagyu ribeye. If you’re known for creative preparations, duck or quail gives you room to showcase techniques. The key is choosing something that fits your kitchen’s strengths and your guests’ expectations—then describing it on your menu in a way that makes it sound as good as it tastes. 

Y. Hata: Your Hawaiʻi Foodservice Distributor for Quality Proteins 

Y. Hata carries an extensive selection of quality meats to help you capitalize on these trends—from everyday staples to premium cuts and the specialty proteins Hawaiʻi diners are actively searching for. Our team understands the unique demands of Hawaiʻi’s foodservice industry, and we’re here to help you source the proteins that will keep your guests coming back. 

Meat is back, and your guests are ready for it. Make sure you’re ready to deliver what they’re craving.