Some chains have become very adept at creating “Monster Desserts” or desserts that have everything. They may be viewed as excessive by some, but usually they end up being shared by two or more diners. Monster Desserts are somewhat equivalent to appetizer sampler platters and they fall into the same class as four cheese pizzas and triple decker burgers. Good examples of Monster Desserts are Friday’s Brownie Obsession, Red Lobster’s Fudge Overboard and Bahama Breeze’s Bananas Supreme. Each layer represents a different taste certainly and also a different texture, creaminess and mouth feel.
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Implanted in everyone’s mind are the warmth, aroma and comfort of holiday or weekend dining at home. Images and smells abound, and indeed will not go away, of family congregating at home while the bird is in the oven or the roast is slowly cooked. While comfort foods are frequently side dishes or prepared entrees, the comfort foods we like best are slow cooked, braised or roasted entrees. Comfort Foods now are found increasingly on restaurant menus in part because no one has the time to slow cook at home.
Believe it or not, most appetizers are not fried. To some diners this may sound blasphemous, but fully 60% of all appetizers on the menu are the non-fried variety. Restaurants without deep fryers as well as those with the equipment will attest there are hundreds of popular non-fried appetizers.
Overall, 65% of all foodservice establishments menu sandwiches (not counting burgers and dogs). Category incidence ranges from a high of 79% in non-commercial segments to a low of 53% in cutting edge independents. The count of sandwiches per chain menuing is also very high.
Cutting across all ethnic boundaries from India to Indonesia to Japan, Korea, China and everywhere in between, Asian Cuisines make up over half the world's population. When modified or mollified by western preferences, Pan Asian Cuisine reflects the assortment of foods and the fusion of ingredients available to mainstream diners in American restaurants.
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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.
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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,...
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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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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