--- title: "How Operators Are Giving a Familiar Side a Bigger Role on the Menu" url: https://burnaze.com/article/84c401ff-8605-4cc8-8c98-6e4c4150f739 source: "QSR Magazine" original_url: https://www.qsrmagazine.com/sponsored_content/why-one-traditional-side-item-is-moving-to-the-center-of-the-plate/ author: "Drew Filipski" category: "Restaurants" industry: "Restaurants" published: 2026-07-13T20:13:40.000Z modified: 2026-10-31T14:42:50.706Z image: https://www.qsrmagazine.com/wp-content/uploads/2026/07/QSR-Web-Exclusive-1200x800-1_G1.jpg --- # How Operators Are Giving a Familiar Side a Bigger Role on the Menu **TL;DR:** Bush's Beans is promoting beans as a solution for menu innovation, citing their versatility, nutritional value, and ability to provide bold flavors and satisfaction to consumers. Operators are finding new ways to incorporate beans into various menu items, from center-of-plate offerings to desserts. *By Drew Filipski, originally published in QSR Magazine on 2026-07-13. [Read the original](https://www.qsrmagazine.com/sponsored_content/why-one-traditional-side-item-is-moving-to-the-center-of-the-plate/).* ## Key facts - 77% of consumers say beans can be part of an indulgent meal - Beans can complement higher-cost proteins - Bush’s flavored bean offerings provide built-in flavor ## Story When it comes to menu innovation, there are usually two sides of the equation that need to be solved. Consumers want bold flavors, indulgent comfort foods, and menu items that feel like a good value. Operators, meanwhile, are balancing labor constraints, rising food costs, and the need to execute consistently across shifts and locations. Bush’s® Beans believes beans can help solve both. While beans are often associated with value and nutrition, Bush’s current “Beans Are Here” campaign focuses on something else: craveability. According to a 2026 Bush’s Beans patron study, 77 percent of consumers say beans can be part of an indulgent meal. Another 68 percent agree beans make main dishes a better value, while 63 percent choose beans in main dishes for protein and 62 percent for flavor. ## Menu innovation solutions Both consumers and operators are chasing the same thing: a low-cost, nutrient-dense powerhouse that solves for both the checkbook and the palate. As diners demand more diverse, fiber-rich protein options, operators are finding they can pivot to this versatile foundation to anchor high-margin, creative dishes. It is the rare ingredient that satisfies the guest’s need for substance and the brand’s need for a profitable, labor-smart innovation platform. “Consumers are looking for menu items that deliver bold flavor, value, and satisfaction,” says Rebekah Ziesmer, culinary consultant for Bush’s Beans. “Beans check all three boxes.” For years, beans were often treated as an accompaniment to the main attraction. Today, operators are finding new ways to incorporate them into center-of-plate offerings, appetizers, breakfast items, and even desserts. The opportunities stretch across dayparts and formats. Operators are incorporating beans into grain bowls, loaded baked potatoes, sandwiches, flatbreads, breakfast dishes, and comfort-food-inspired applications. Others are using them to create globally influenced menu items or nostalgic mashups that resonate with consumers looking for familiar flavors presented in new ways. One example Ziesmer points to is a beanie weenie egg roll made with Bush’s Hot Honey Grillin’ Beans that she developed for a recent trade show demonstration.”It was a big hit and very fun,” she says. “A little bit nostalgic, a fun play on something familiar, but it was also really delicious.” That flexibility illustrated how menu differentiation doesn’t require new ingredients, just creative formats. “Beans deliver a combination of creamy texture, heartiness, and rich flavor absorption,” Ziesmer says. “They readily take on seasonings, sauces, and cooking liquids, making them an ideal carrier for bold flavors.” That ability allows operators to build layers of flavor while also adding substance and satisfaction. Whether featured in a loaded bowl, incorporated into a handheld item, or used as a topping, beans contribute to a dining experience that feels more filling and more valuable to guests. ## Versatile bean options Bush’s portfolio gives operators multiple ways to approach menu development. For operators looking to build signature dishes, ingredient beans serve as a versatile foundation. Black beans, pinto beans, and chickpeas absorb sauces, marinades, and seasonings while maintaining their texture, allowing chefs to create applications that fit their specific menu and flavor profile. “They’re a great blank canvas,” Ziesmer says. “Operators can take them in any direction.” For operators looking to accelerate execution, Bush’s flavored bean offerings provide built-in flavor. Products such as Hot Honey Grillin’ Beans, Taco Fiesta® Black Beans, Texas Ranchero® Pinto Beans, and Chili Magic® Chili Starter deliver slow-cooked flavor without requiring operators to build those flavor profiles from scratch. “Flavored beans arrive with developed seasoning and slow-cooked taste already built in,” Ziesmer says. “That gives operators a shortcut to layered flavor while reducing prep steps.” The result is a faster path to menu innovation without adding additional labor demands. Preparing dried beans can require soaking, seasoning, cooking, monitoring, and holding. Bush’s ready-to-eat products eliminate much of that work. Because the beans arrive fully prepared, operators can heat and serve them or incorporate them directly into recipes. The approach reduces prep time, simplifies training, and helps create more consistent results across locations. For lean labor teams, consistency may be one of the biggest advantages. “When you are using a Bush’s product, it’s going to be the same with every batch,” Ziesmer says. As operators continue searching for ways to protect margins, increase perceived value, and keep menus fresh, beans are becoming an increasingly practical solution. They can complement higher-cost proteins, support customizable menu builds, and create more satisfying portions without adding significant operational burden. And for operators looking to deliver craveable menu items while simplifying execution, Bush’s is making the case that beans deserve a much larger role on the menu. ## Entities - QSR (sector) - QSR Magazine (publication) - menu innovation (topic) - food costs (topic) - Drew Filipski (person) - labor constraints (topic) - Bush's Beans (company) - Rebekah Ziesmer (person) - bean-based menu items (topic) --- Originally reported by Drew Filipski, QSR Magazine (https://www.qsrmagazine.com/sponsored_content/why-one-traditional-side-item-is-moving-to-the-center-of-the-plate/). Summarized by Burnaze (https://burnaze.com/article/84c401ff-8605-4cc8-8c98-6e4c4150f739).