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High usage of certain types of oils has been linked to a number of health issues, according to QSR. And at most restaurants, oils play a significant role in the food served. To tackle yet another challenge in making food at restaurants healthier, operators are focusing on using the healthiest oils possible.

“Anything a restaurant operator can do to make menu items healthier is a win,” Bonnie Riggs, foodservice analyst with market research firm The NPD Group, told QSR. “Consumers are showing they want better oils, fewer preservatives, cleaner ingredients.”

Riggs attributes this shift towards healthier menus to millennials. “Millennials and generation Z are behind this ever-evolving, increasing desire for better-for-you menu alternatives,” he added. “Because of the internet and social media, they are so much more savvy and aware of the impact things have on their bodies.”

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Nick Powills

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Nick Powills

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Nick Powills, CFE, founded No Limit Agency in 2008 and serves as Chief Brand Strategist for the Chicago-based firm. No Limit is a full-service communications agency that establishes and elevates brands by bridging Public Relations, Social Media, Marketing, Advertising, Digital, and a lot of creativity, to best strategize well-rounded and successful campaigns for 50+ global franchise brands. By presenting visionary ideas and building real relationships, No Limit is able to create effective media branding strategies to help companies grow. Nick currently leads a staff of writers, media strategists, designers, social media experts and digital producers in an office think-tank where brands are humanized for strong, compelling media stories. Prior to starting No Limit at the age of 27, Nick spent four years working at a franchise PR agency where he mastered the art of building rapport with media outlets and creating newsworthy pitches for earned media placements. He holds a Bachelor of Journalism from Drake University in Iowa.

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