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Forty percent (40%)
of all protein menu items added to menus in the last 18 months are
grilled. But yet, factor out these new items from items currently on
the menu and grilling’s share drops to 28%. This means foodservice
operators are 43% more likely to add a Grilled item now than only a few years ago(calculated as 40/28*100).
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MenuMine examined more than 500 new items added to appetizer menus in
2008. Seventy two percent (72%) of appetizers newly added to menus in
2008 are “Hot" and 28% are “Cold”.
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Menu item counts for Dessert Beverages (non-alcoholic) are up an
astonishing 62% on a “same chain” basis, as the variety of types and
flavors of this profitable menu part have soared.
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On a “Same” Chain basis, over the past 5 years, there has been a 39% jump in Cheeseburger Item Count. Top 10 are up 26%, indicating greater variety and growth in different types of Cheeseburgers, below the Top 10.
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