Most Americans skip breakfast. Some estimates put the number as high as 75%, and this includes not having a snack or beverage to "break the fast". That first bite or drink of the day presents a gold mine of opportunities for savvy restaurant operators and food processors.
MenuMine Trend
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Crayons, draw-me schemes and treasure maps on place mats make for entertaining Kids Menus. With short attention spans, colorful graphics buy a little time and engage young diners and parents alike. Kids Menus ease the ordering task and engender confidence in the establishment and the quality of its fare.
Think Elegant and Indulgent: An exclusive survey of commercial restaurants indicates that operators are planning to offer their patrons Holiday Menu Items that are more elegant, exotic and indulgent.
Desserts are the perfect way to end the meal. Desserts should be sweet, light, smooth and creamy. Desserts can be hot or cold or both. Baked Goods account for almost half (47%) of total desserts, however, 11% of these are topped with an ice cream or other frozen/chilled confection. At least 53% of desserts are served frozen or chilled and of these 14% include a baked goods ingredient such as a cookie, brownie or wafer.
Soups and stews establish and define restaurant image and quality. These "one pot wonders" have all the elements of a hearty meal: meats, veggies, seasoning and, of course, captivating aroma. The variety of soups and stews is endless. There is a soup and stew for every ethnic group, country and region.
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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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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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