Savvy menu designers are quick to exploit consumer images of food on the basis of regional (multi state) and local (city or state) perceptions. Place names like Carolina or Hawaii or Southwestern help the diner to mentally construct a vision of the fare being offered. Well traveled and food conscious restaurant patrons are more likely than ever to draw the link between region, city or state and food.
MenuMine Trend
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.
One word describes holiday menus in the Non-Commercial marketplace. And that word is “Traditional”. In fact, when we compare holiday planning between Non-Commercial and Commercial operations, it is clear that Commercial operations focus more on the Elegant, Indulgent and Expensive, while Non-Commercial operations focus on more Classic holiday menu items and their preparation. More than at any other time of year, hearth and home are an assuring presence on non commercial menus.
A year ago at this time, concern about obesity erupted, and foodservice was immediately targeted as a culprit. The foodservice industry is responding in a variety of ways. McDonald’s has done away with super sizing… a clear effort to control portion sizes. Chains, generally, have added even more salads and more chicken items. And, just about everyone is giving patrons more low carb options.
The ultimate On-The-Go Food is an apple or a banana. For these fruits packaging is superior, taste holds up well and there is no mess. In practice, as we all know, the most prefer On-The-Go Foods are soda, potato chips, candy bars, coffee, ice cream and donuts. On-The-Go Foods are defined as easily available, ready to eat, easy to eat (no utensils) and portable, to say nothing of good tasting.
Aboutfour of every ten meals eaten in restaurants are entrees, either Centerof the Plate or Prepared Entrees. The distinguishing feature ofPrepared Entrees is the integration of all primary ingredients(protein, carbo and veggie) into a single entrée rather than an entréewith three components. Another characteristic that identifiesPrepared Entrees is suitability to advance preparation or purchasing ina fully prepared state.
Page 7 of 10
Move
Other MenuMine Trend Articles
Top Headline
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...
Read More...Newsletter Signup
Sample Newsletter
To view an unbranded sample PDF of our custom newsletters writing service, click the image below.
MenuMine Trend
-
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...
- 1
- 2
- 3
- 4
- 5
- 6
- 7
- 8