Consumers are dining out again, according to a new report from Bank of America, but restaurants show no sign of pulling back from launching branded products to compete in grocery.
Bank of America Institute, the company’s in-house research platform, said in its August 2026 report, Restaurants: What’s cooking in consumer spending, that not only are US consumers eating out more, they’re also shifting their spending dollars from grocery stores to restaurants.
Restaurant spending grew 3.3% year over year in July 2026.
Restaurant inflation continues to grow, but that inflation is slowing, Bank of America Institute research noted. Stronger wage growth is also encouraging consumers to dine out more often, the report said.
“Consumer Price Index (CPI) inflation data from the Bureau of Labor Statistics (BLS) shows that restaurant prices (food away from home) have risen faster than grocery prices (food at home) and overall inflation (all items) compared to pre-pandemic levels,” the report noted. “However, while restaurant price growth is still stronger than grocery and overall inflation, it has eased over the past year, while the latter continued to accelerate in July 2026 compared to the previous year.”
Consumers eating out more frequently appears to have not had much impact on the trend of restaurant chains launching their own branded products. Here are a few hitting store shelves over the past year.
Momofuku brings it home
Momofuku, a restaurant group founded in 2004 that began building its CPG business in the first year of the COVID pandemic, expanded its CPG branded portfolio further in mid-September with the launch of five cooking sauces.
The varieties include Chili Crunch Sauce, Momoyaki Sauce, Sweet & Spicy Sauce, Sweet & Sour Sauce and Miso Ginger.
The company links the CPG lineup back to its restaurants by noting that the products bring “more than 20 years of Momofuku’s culinary innovation straight to home kitchens.”
The company adds the sauces are “designed to seamlessly complement the full Momofuku Goods lineup. These new sauces elevate everyday meals without adding extra time or hassle. Whether transforming a quick weeknight protein, breathing new life into roasted vegetables or finishing a bowl of noodles with a final drizzle, each flavor brings restaurant-quality depth to home cooking.”
Selling the flavor of Buffalo Wild Wings
While the Momofuku lineup aims to bring its flavor to home kitchens, Buffalo Wild Wings is selling flavor through its partnership with Mars-owned potato chip brand Pringles.
The first collaboration between the two brands offers three flavors: Parmesan Garlic, Medium Buffalo and Asian Zing. The marketing positions the product lineup as “just in time for football season.”
“When two brands that are synonymous with game day and flavor come together, fans expect something big,” said Mauricio Jenkins, Salty Snacks Brand & Content Lead, Mars Snacking North America. “We’ve taken the unmistakable flavors people love from Buffalo Wild Wings and packed them into our iconic stackable crisps, creating a lineup that’s made for every kickoff, watch party and tailgate.”
The restaurant chain partnered with Conagra-owned meat stick brand Slim Jim in 2025.
Popeyes biscuits in the oven
The fried chicken restaurant chain invites fans to make their own Popeyes biscuits at home through a product lineup launched in May.
“This launch marks Popeyes latest move to bring the flavor home, expanding beyond the restaurant and into kitchens everywhere with the bold, unmistakable taste of Louisiana, building on the success of its growing grocery lineup, including its fan-favorite sauces,” the company said.
The original recipe is available at Walmart, HEB and select Target locations. Popeyes Chief Marketing Officer Matt Rubin said the product lineup is another way to connect with Popeyes fans.
“As we continue expanding our CPG presence, launching ahead of National Biscuit Day is an exciting milestone that allows fans to celebrate the Popeyes brand beyond our restaurants and give guests a new way to experience the flaky, buttery flavor they know and love wherever they are,” he said.
