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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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 onthe 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).
Menu item counts for Dessert Beverages (non-alcoholic) are up anastonishing 62% on a “same chain” basis, as the variety of types andflavors of this profitable menu part have soared.
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.
Nowadays you can find a Mexican dish at just about any restaurant or outlet that serves food.. From nursing homes to chain restaurants tasty Mexican fare is on the menu. There are also multiple places on the menu featuring Mexican and these include Botanas (appetizers), Ensalades (salads), Tortas (sandwiches), Platillos (entrees), Sopas (soups) and Accompaniementos (side dishes).
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Versatility of Mushrooms
The average price of menu items using mushrooms in 2009 is $11.51, up from $10.75 in 2007.
Read More...Prepared Entree Trends in 2009
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,...
Read More...Peppers Proliferate on Restaurant Menus
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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MenuMine Trend
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Emerging Sauces 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...
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