Today’s Buzz: Spotlighting Honey’s Role In Foodservice On World Bee Day

Honey is gaining traction across the U.S. foodservice landscape, with demand driven by consumer preferences for natural sweeteners, functional ingredients, and nuanced flavor profiles. The annual World Bee Day on May 20 is a great time for spotlighting this shift, as operators and buyers evaluate honey's growing relevance across snack menus, condiments, and beverages.

For restaurants and distributors, honey’s versatility and clean-label appeal are aligning with evolving consumer expectations and menu innovation efforts.

One of the clearest signals of honey’s momentum in foodservice is the continued growth of hot honey products. Retail data reflects an upward trend, with year-over-year sales of hot honey increasing 27.1 percent in 2024 according to NIQ. While these figures stem from retail, they indicate consumer interest that is already influencing foodservice formats—from fried chicken chains to pizza operators and fast-casual menus.

The fusion of sweetness and heat aligns with a broader demand for globally inspired, layered flavors. For professional buyers, this opens opportunities in sauces, dressings, marinades, and table condiments. Hot honey is also gaining ground in proprietary branded formats, as seen with several QSR and fast-casual chains developing signature blends to distinguish their offerings.

Beyond flavor, honey’s nutritional and clean-label attributes are reinforcing its place on modern menus. According to the National Honey Board, a rising share of consumers cite digestive health, immunity, and “natural energy” as reasons for favoring honey over refined sweeteners. In an environment where ingredient transparency matters, foodservice operators are exploring honey as both a sweetener and a selling point.

This interest extends to menu marketing, where honey allows for simplified labeling and wellness positioning without requiring formulation changes. Operators incorporating honey into dressings, glazes, or beverage syrups are responding to consumer demand for “real ingredients” while maintaining culinary flexibility.

World Bee Day also brings attention to pollinator health and sustainable sourcing—topics gaining traction among institutional buyers. As consumers become more attuned to the ecological impact of food production, honey’s connection to pollination and biodiversity gives it an edge among eco-conscious diners.

Distributors and purchasing teams are responding by reviewing sourcing certifications and honey origin details more closely. Transparent supply chains and U.S.-produced honey are being prioritized for both sustainability goals and consumer reassurance.

Though traditionally used in desserts and beverages, honey’s role in savory applications is expanding. Chefs are pairing honey with aged cheeses, using it to mellow spice in global sauces, or incorporating it into coatings for roasted proteins. The hot honey trend has helped accelerate this crossover, but broader experimentation is occurring across full-service and fast-casual segments.

Honey’s compatibility with fermentation trends, pickled ingredients, and global flavors (such as Korean gochujang or Middle Eastern harissa) supports its relevance in new savory concepts. For R&D and menu development teams, this translates to a wider range of honey-based recipes with appeal across dayparts.

As World Bee Day brings attention to honey’s role in food systems, operators are assessing its multifaceted value. From menu innovation and functional benefits to consumer trust and sustainable sourcing, honey is proving to be more than a traditional sweetener. For restaurants, distributors, and professional buyers, this translates into tangible sourcing and product development opportunities.

With hot honey growth signaling broader shifts in flavor preferences, and clean-label trends reinforcing honey’s appeal, the category is positioned for continued relevance across foodservice sectors in 2025.