MenuMine Trend is a series of articles pertaining to information extracted from the MenuMine Menu Information Database. To signup for this service in the form of a newsletter delivered to your inbox, simply enter your Name/Email Address on the left column.
The average price of menu items using mushrooms in 2009 is $11.51, up from $10.75 in 2007.
There is a considerable difference in preparation and average prices between Center of Plate Entrees and Prepared Entrees. COP entrees include a whole cut protein, whether a chicken breast or tender, beef steak, pork chop, breaded shrimp or fish. The increased value of the protein results in a COP menu price ($14.00) that is $4 to $5 greater than a Prepared Entrée ($9.00).
Virtually all restaurant chains (85%) and independents (83%) integrate peppers into their creations. On average, chains use peppers in 8 or 9 entrees. Institutional use of Peppers is relatively soft with 53% incidence, however, the range swings from 75% incidence in colleges and B&I to 65% in hospitals to 35% in nursing homes on down to 20% in schools.
In chain restaurants (casual, midscale and qsr combined) consumers may expect to spend $6.86 on average for a Hot Sandwich and close to $6.69 for a Cold Sandwich. MenuMine tracks prices on a yearly basis and has been doing so for 14 years. Hot Sandwich prices in chains are up 12% since 2005 and 35%, if one wishes to go back to 2000. Cold Sandwich prices in Chains are 13% since 2005 and 26% since 2000.
It is almost impossible to find a restaurant where salad is not available either as an entree or as an accompaniment to an entree. Currently nine of ten foodservice operations (91%) offer to accomodate diners' needs with the freshness and crispiness only a salad can offer. Salads are gaining in popularity, both in the short term, where they are up two menu incidence points since 2005, and long term where they are up five points going back ten years.
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The average price of menu items using mushrooms in 2009 is $11.51, up from $10.75 in 2007.
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There is a considerable difference in preparation and average prices between Center of Plate Entrees and Prepared Entrees. COP entrees include a whole cut protein, whether a chicken breast or tender,...
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Virtually all restaurant chains (85%) and independents (83%) integrate peppers into their creations. On average, chains use peppers in 8 or 9 entrees. Institutional use of Peppers is relatively soft...
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