Healthy Restaurant Concepts: The Key to Re-Engaging Diners

Are healthy restaurant concepts the key to re-engaging diners and unlocking revenue growth this year?

Beyond The Booking 2025, ResDiary’s annual hospitality report, consulted a sample of 113 diners across Australia and New Zealand to gain insight into dining out trends in the current landscape. The report found that 27% of respondents dined out more in 2024 than they did in 2023. However, 31% stated that they dined out less.  

Perhaps more optimistically however, 28% anticipate they will dine out more in 2025, while only 11% anticipate that they will dine out less.

Exploring the diner statistics:

This is a step in the right direction, and it's amazing that a quarter of diners are dining out more and plan to continue doing so, which is indicative of the improving state of the hospitality industry after several tough years.

Yet, it's in re-engaging the diners who decreased or expect to decrease their dining out frequency that will really help venue operators to drive revenue growth in 2025. 

First, we need to explore the reasons given by those dining out less:

In both Australia and New Zealand, the major reason given for dining out less in 2024 was having less disposable income. This applied to 73% of Australians that stated they dined out less, but a more modest 54% of Kiwis communicated the same sentiment. 

25% of New Zealanders who dined out less cited health reasons as the main reason. This was true for 18% of Australians who said they dined out less.  

Of those who expect to dine out less in 2025,  62% cite having less disposable income as a reason and 33% cite health reasons.

So, it’s clear that streamlining your operations and preventing your menu prices from ballooning is critical for keeping customers in your venue as they struggle with the cost of living. But another important tactic to encourage diners to dine out more could be to tap into healthy restaurant concepts that align with their growing health-conscious ethos. 

To explore more Australia and New Zealand data comparisons, download our 2025 Dining Out Trends and Restaurant Stats Infographic.

How can healthy restaurant concepts help engage and attract diners?

With so many diners citing health reasons as their main deterrent to dining out this year, venue operators need to come up with a way to tackle this challenge, and fast.

Health reasons can mean a lot of things, but we can likely split this into two main categories: diners who either aren't well enough to dine out often, or those that choose not to dine out because they don't think it's a very healthy option. 

There isn't much you can do for those that aren't well enough to dine out - but you can prioritise healthy eating options to make you their first choice for when they are able to dine out again. 

For those who choose not to dine out because they don't think it's a very healthy option, this is where becoming a healthier restaurant can be important.

You can re-engage and attract these diners by tapping into growing consumer interest in wellness, sustainability, and high-quality, nutritious food.

If your restaurant mission aligns with their values, it's a sure-fire way to put your venue top of their list, and if they can see the value that your food will provide them, they're more likely to justify spending the money on it.

To make implementing healthier restaurant concepts to your business easy, we've compiled a list of eight healthy menu examples for you.

Keep reading below!

Healthy restaurant menu examples

Australia and New Zealand are two countries that have long been known for their vibrant culture, fresh produce, and focus on wellness.  

So, here are our recommendations for channelling those values into your business offering and tailoring your restaurant menu for your health-conscious diners: 

1. Plant-Based Power Bowls

Australia and New Zealand have seen a significant rise in veganism and reduced meat consumption across the past couple of years, with Australia ranking as the country with the second-most vegans in the world, and New Zealand following closely behind at number four. 

In their 2024 consumer survey, Food Frontier note that the main reason for reducing meat consumption is health reasons (61%), followed by budget constraints (54%). This correlates with the diner data from Beyond the Booking 2025, where the main reasons for dining out less are the same concerns: less disposable income and health reasons. 

So, having more plant-based options on your restaurant menu is an important addition, and this doesn't just have to be a faux-meat burger or vegan cheese pizza. Try healthier, less-processed options like:

• Smoothie Bowls: Vibrant blends of fruits, topped with granola, chia seeds, coconut flakes, and fresh berries. 

• Savoury Power Bowls: Quinoa, avocado, sautéed greens, poached eggs, and tahini dressing. 

2. Wholegrain Alternatives

Did you know that diets high in wholegrains are linked to a reduced risk of health conditions, such as excess weight and obesity, heart disease, type two diabetes, and some cancers?

Instead of having high-processed white bread on the menu, include more wholegrain and artisan bread alternatives to prioritise the health of your diners. That way, they can get more fibre, vitamins, minerals, and antioxidants - satisfying their health-conscious appetites. Plus, there’s also a growing demand for gluten-free options due to health-conscious choices, not just allergies and intolerance.

• Sourdough and Rye Toasts: Topped with smashed avocado, microgreens, and hemp seeds. 
• Gluten-Free Pancakes or Waffles: Made with almond or buckwheat flour and topped with seasonal fruit and coconut yogurt. 

3. Put the Super in Superfoods

What is a superfood? Well, 'superfood' is more of a buzzword than a recognised nutritional term, but it essentially means foods that have a very high nutritional density and contain a high volume of minerals, vitamins, and antioxidants.

Health-focused venues in cities like Melbourne and Wellington are already experimenting with these nutritionally dense 'superfoods', in menu items like turmeric, matcha, and adaptogenic mushroom lattes. 

Attract diners who are open to wellness trends and 'instagrammable' nutritious options, by including ingredients like: 

• Chia Seeds, Flaxseeds, and Hemp Seeds: Rich in omega-3 and great for energy boosts. 

• Matcha and Turmeric Lattes: Antioxidant-packed alternatives to regular coffee. 

• Adaptogenic Mushroom Coffees: To appeal to wellness enthusiasts - adaptogens help the body adapt to stress, support overall well-being, and restore balance.
  
  
  

4. Protein, Protein and More Protein

New Zealanders are now more health and wellness focused than ever, as they seek a holistic approach to their wellbeing through exercise, nutrition, mental wellbeing, and self-care practices. Gen Z Australians are also the generation who spend the most money on fitness than any other Aussie demographic, as they prioritise their health and wellbeing regardless of the cost.

In a culture that prioritises health, fitness and wellness so much, it's key to include menu options that suit this outlook and support post-workout meals through protein-packed options.

• Protein Pancakes: Made with egg whites, oats, and plant protein. 

• Breakfast Scrambles: Tofu or eggs mixed with a variety of colourful vegetables. 

• Greek Yogurt Parfaits: Layered with nuts, seeds, and seasonal fruit. 

5. Low-Carb and Keto-Friendly

The keto and low-carb lifestyle has gained traction in New Zealand and Australia, particularly in cities among professionals and health enthusiasts.

Offering veggie-heavy breakfasts can appeal to those looking to avoid traditional carb-heavy options:

• Vegetable Frittatas: Packed with zucchini, spinach, and bell peppers. 

• Egg Muffins: Baked with spinach, mushroom, and lean meats. 

• Zucchini Noodle Breakfast Bowls: Tossed with avocado pesto and poached eggs. 

6. Good for your Gut

With the growing awareness around holistic health, gut health is now seen as essential for overall wellbeing.

Probiotic-rich fermented foods, like kimchi, sauerkraut, kefir, miso, and kombucha, are great for gut health because they contain live bacteria that help maintain a balanced microbiome. A healthy microbiome supports digestion, strengthens the immune system, and has a significant impact on aspects of health as diverse as mood and weight.

• Kimchi Buddha Bowl: Brown rice, grilled tofu, avocado, edamame, and a generous serving of kimchi.
  
  
• Tempeh Salad: Mixed greens with marinated tempeh, sauerkraut, cherry tomatoes, and a tangy kefir dressing.
  
  
• Yogurt Parfait: Greek yogurt, berries, and homemade granola for a gut-friendly snack.

7. Seasonal and Local

Both Australia and New Zealand have a strong farm-to-table movement, with diners valuing fresh, seasonal, and locally sourced ingredients.

If venues can highlight the origins of their produce and support local farmers and businesses, this will resonate well with their diners. 

Beyond the Booking 2025 data suggests that this year, 45% of venues are planning to use seasonal promotions to generate more revenue, capitalising on high demand occasions to drive higher foot traffic. When planning your seasonal promotions, it could be beneficial to tailor your menus and offering to fresh, seasonal products to further entice diners. 

For example, at Easter you could use harvest time ingredients and highlight special desserts like apple pies, pear and fig crumbles, or cheese boards with fresh preserves and chutneys. 

8. Make Mine Customisable, Please

Customisation is key for health-conscious diners, so they can align meals with their dietary preferences. Venues that offer personalisation for the customers will likely see stronger engagement. 

Maybe you could make breakfast options a basic default, with add-ons on top. Think Avocado on Sourdough as standard, but with Salmon, Bacon, Feta, Honey, and Tomatoes as customisable options. 

The customer is always right, right? So make it easy for them and put the control in their hands. Health-conscious diners will thank you for it.

Summary

With health reasons being the third biggest reason diners dined out less in 2024, and the second biggest reason they expect to dine out less in 2025, venues must make a change to attract these diners back in.

Prioritising healthy concepts and implementing some of these healthy restaurant menu examples will help your venue align with these emerging diner health trends.

It will also address the economic pressures causing some diners to rethink eating out, as offering healthier, customisable options with more perceived value can encourage diners to return to dining out despite their tighter budgets and health concerns. 

Download our Beyond the Booking 2025: Australia and New Zealand Hospitality Industry Report to explore more diners trends and revenue growth tips for the year to come.