GoodSmart Observer: Trends Shaping the U.S. Restaurant Consumables Market

If you’re in the restaurant game, you know consumables — from cups and cutlery to cleaning wipes — are the quiet cost that can hit loud. Right now, this part of the business is being pulled in all directions: supply chain curveballs, inflation, tariffs, and customers who want both value and eco-friendly options

Let’s break it down.

Supply Chains Are Still a Rollercoaster

Freight costs are up, raw materials are unpredictable, and the “Diner Index” (lettuce, bread, turkey) jumped 13% this year. That’s why you’re seeing more plastic utensils, smaller portions, and stripped-down menus. Not always ideal — but survival is survival.

Single-Use Plastics Are Back (For Now)

Before the pandemic, the industry was ditching disposables for greener options. Now? Over 60% of restaurants are back to single-use for safety and speed.

And with grocery inflation at 11.4%, value meals at QSRs like McDonald’s are hot again — meaning low-cost, branded packaging is in high demand.

Tariffs Are Pushing Sourcing Closer to Home

New tariffs (36% on Thai rice, 20% on EU wines) are speeding up the shift to local production. Even “imported” beers like Corona and Kirin? 90% of what you drink here is brewed in the U.S.

Restaurants are also getting creative with cost cuts: bulk-buying napkins, defaulting to “no utensils” for delivery, and watching every case of disposables like it’s gold.

The Green Gap Is Real

Yes, customers say they want eco-friendly — 58% of Prime Day shoppers chose green products under $20 — but degradable utensils still cost too much for most operators to switch completely. That’s a tough needle to thread when margins are thin.

The Playbook for 2025

Here’s what the smart money is doing:

1. Cut smarter — Group purchasing, AI-driven inventory, and diversifying suppliers.

2. Go green in phases — Test plastic-reduction pilots now, build local supplier relationships, and be ready for sustainability rules before they hit.

Because in this market, the restaurants that can run lean and future-proof their supply chain are the ones that win when the dust settles.