Are you running a restaurant? Have you noticed more diners asking for healthier dishes, plant‑based options, or menus free of allergens. These aren’t just niche requests anymore, they’re mainstream expectations.
 

As people in the GCC and broader Middle East shift toward more health‑aware eating, having a POS system that captures and analyzes these shifts gives you a real competitive edge.

What’s changing in customer preferences and how can you adapt your menu, and precisely how can your POS system help you surf this wave?

What’s Driving the Move to Healthier Menus

Notice more guests asking, “What are the plant‑based options?” or “Is this gluten‑free?” That’s not just a trend, it’s a shift in mindset.

In the GCC, for example, the plant‑based meat market is projected to grow eight‑fold, from USD 60 million in 2023 to USD 500 million by 2030 as more non‑vegetarians choose to reduce meat consumption. 

Also, in Saudi Arabia, 75% of surveyed consumers said “plant‑based food makes me feel healthier in general,” reflecting not just curiosity but real lifestyle changes. Meanwhile the market for meat alternatives in the UAE is expected to grow from about USD 67.3 million in 2020 to USD 276 million by 2027. 

These kinds of statistics tell you something important: customers are genuinely shifting toward healthier, more sustainable food choices, not just posting about them on social media.

How Restaurants Are Adapting Their Menus

You’re likely asking: “What are other restaurants doing, and how should I adapt without losing what makes my place unique?”

Here’s what many are implementing:

    •    Adding plant‑based proteins like vegan chicken, soy or pea protein dishes, or dairy‑free sauces

    •    Highlighting “flexitarian” or “meat‑light” sections where diners can choose lighter or partial versions of traditional dishes

    •    Offering allergen‑free options (gluten‑free, dairy‑free, nut‑free)

    •    Displaying clear ingredient information or nutritional info on both physical and digital menus

    •    Using seasonal, locally sourced produce for freshness, sustainability, and authenticity

By doing this, restaurants not only meet demand—they build trust and show that they respect guests’ health concerns.

How POS Data Reveals Shifting Preferences

Here’s where your POS system shines, it doesn’t just log sales, it reveals insights.

Use your POS to:

    •    Identify which healthy or plant‑based items are selling well. If you see consistent demand, consider promoting or expanding that section.

    •    Monitor modifiers and customizations (for example, swaps like dairy‑free milk, or requests for smaller portions) to see hidden demand.

    •    Track waste or returns of these items, if plant‑based dishes are often returned or wasted, that can signal issues with taste, portion size, or temperature.

    •    Compare performance by channel: do plant‑based menu items perform better in‑restaurant or on delivery apps?

    •    Forecast demand using trend reports: perhaps vegan bowls spike in summer, or allergen‑free desserts sell more during holidays. POS helps you anticipate and stock accordingly.

Practical Steps for Your Restaurant to Adapt

You want to stay ahead, and you can, by following actionable steps:

    1.    Audit your current menu

Identify top‑selling and underperforming items. See which healthier or allergen‑friendly options do well and which don’t.

    2.    Add clear labeling & modifiers

Let your POS support tags like “plant‑based”, “gluten‑free”, “low sugar”, etc. Allow easy customization.

    3.    Introduce flexitarian options gradually

Offer lighter versions of your most popular dishes, grilled instead of fried, less dairy, more veggies.

    4.    Train your staff

Ensure service staff understand dietary terms (vegan, allergen‑free, etc.) and can explain ingredient swaps confidently.

    5.    Be transparent about sourcing and nutrition

Highlight when you use local, organic or sustainably produced ingredients. Customers appreciate it when you show that your choices align with their values.

    6.    Use POS for demand forecasting & waste control

Analyze sales data to predict when demand for healthier dishes spikes. Order stock accordingly. Monitor waste closely.

    7.    Promote your healthy options

Use POS customer data to send messages about new healthy items, seasonal menus, or allergen‑friendly specials. Social media or loyalty programs can amplify this.

Why This Trend Is Good for Business

Health‑conscious menus aren’t just “feel good”, they’re good business:

    •    Attract new customer segments: health‑aware eaters, flexitarians, people with dietary restrictions

    •    Justify premium pricing on healthier items

    •    Increase repeat visits when customers feel you “get them”

    •    Differentiate your restaurant in a crowded market

    •    Improve operations: less waste, better control of ingredient costs, more precise forecasting via POS

Challenges to Watch Out For

Going healthier is valuable, but it has pitfalls. Use your POS data to mitigate:

    •    Price sensitivity: healthy or plant‑based items often cost more; test different price points and see what customers will bear.

    •    Taste expectations: plant‑based does not mean compromise—track return or waste rates and adjust accordingly.

    •    Supply consistency: some alternative ingredients might be harder to source locally or costlier; use your POS to track these shortages.

    •    Menu complexity: too many variants/customizations can slow down the kitchen; measure prep time and see what modifications are worth keeping.

Shift your menu not by abandoning what you are, but by evolving. Use your POS not just as cash register software, but as your trend radar, waste controller, and customer insight engine.

Test slowly, adapt often, communicate clearly, and you’ll find that leaning into health trends doesn’t just serve healthier food, it builds healthier profit margins, more satisfied customers, and a stronger brand that keeps up with what your diners really want.