Applebee’s Adds Plant-Forward, Low-Carb Options for 2026

Applebee's will expand plant-forward and low-carbohydrate menu items at its U.S. corporate and franchised restaurants in 2026, adding permanent dishes and limited-time offerings that emphasize vegetables, plant proteins and lower-carb preparations.

The updates will include reworked entrees, alternative sides and clearer menu labeling to help guests identify plant-forward and lower-carbohydrate choices. Examples cited by the company include bunless burgers, entrees plated over greens instead of grains and sides that replace starchy items with non-starchy vegetables.

The rollout will occur in phases so restaurant teams can adjust kitchen operations and train staff on new recipes and presentation. Some items will appear first as limited-time offerings to measure consumer response before wider introduction. Franchisees will take part in phased implementation to confirm the menu fits local kitchen footprints and supply chains.

Applebee's said its culinary team developed new recipes and modified existing items for the program. The company plans updates to in-restaurant menu boards and digital ordering platforms to show calorie and carbohydrate information where relevant.

The changes aim to provide more options for customers seeking meals centered on vegetables and plant proteins and for those reducing carbohydrate intake. Applebee's will use promotional windows and seasonal launches to encourage trial and will track sales and customer feedback to refine the lineup.

Plant-forward eating emphasizes vegetables, legumes, whole grains and plant proteins while reducing but not eliminating animal products. Low-carbohydrate approaches limit breads, pasta and other high-carbohydrate foods and often favor protein and non-starchy vegetables. These approaches have influenced restaurant menus as some diners look for different ways to manage weight, metabolic health or personal preference.