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.
MenuMine has identified more than 2000 unique sauces and toppings in addition to another few thousand unique dressings, marinades, glazes, condiments, spreads, seasonings and dips. Needless to say, tomorrow's flavor heroes are now beginning to creep up from the bottom of usage tables, where they may have ascended from 0.3% to 0.9% to 1.2% and now show upwardly mobile inclinations.
Chefs owe a debt of gratitude to the thousands of Prepared Sauce and Condiment manufacturers who sell to foodservice. Ready made flavor enhancers save restaurants lots of time and they make lots of money for Sauce and Condiment purveyors. Sauces and condiments account for more than 4.5 billion pounds of product and $8.5 billion dollars in sales to foodservice distributors.
About one third (34%) of Chicken Wings on the menu are “Buffalo” type. Another 28% do not specify on their menu that their wings are “Buffalo” and simply describe the menu item as Chicken Wings. However, these wings are most probably doused in Buffalo Sauce as are the 11% of menu items advertising “Spicy” or “Hot” or “Hot & Spicy” Chicken Wings.
This edition of MenuMine Trend outlines our predictions for 2009 trends in foodservice. Tough economic times ahead will spur share of plate gains for Prepared Entrees vs Center of Plate entrees.
Prepared Entrees and appetizers thrive on restaurant menus during economic downturn.
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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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