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.

Foodservice Research Institute recently conducted a survey on holiday dining with 128 foodservice directors in B&I, Hospitals, Nursing Homes, Schools and Colleges.  Our staff asked menu planners what special menu items they would be featuring for appetizers, entrees, side dishes, sauces/gravies, desserts, hot and cold beverages.  

Holiday Appetizers

Appetizers in Non-Commercial operations are led by Veggie (28%) and Cheese (24%) items, while in Commercial operations, Seafood and Cheese based appetizers are the leaders.  Non-Commercial appetizers are quite expected items, mainly Shrimp Cocktail, Breaded Mushrooms, and other vegetables, cheese items like nachos, cheese sticks, cheese poppers, cheese and crackers, and chicken items such as Nuggets, Wings and Strips.   Appetizer menuing for the holidays is more likely to be featured in Hospitals and Nursing Homes rather than Colleges, Schools or B&I.  Appetizer toppings and dips were no different on cafeteria stations than on the restaurant buffet.  Tasty flavors and textures are provided in non-commercial as dips and these include cocktail sauce, fruit salsas such as papaya and pineapple, cream dips including sour cream, yogurt and cilantro cream, french onion and ranch.  Piquant applications are lead by sweet & sour, lemon, and vinaigrette along with sweet variations of barbecue, sweet buffalo and caramel. 

(basis 128 interviews with non-commercial

Note: Commercial data above collected from 500 chain menus in the Menu Mine database  

Leading Holiday Entrees

Turkey leads as the most popular Non-Commercial holiday entree, accounting for 36% of menu items.  Ham follows turkey, with 22% of entrée items, then Roast Beef, 14%.  Seafood accounts for only 10%, followed by Chicken, 8%.  Pork items like Roast Pork, Pork Chops, and a few mentions of Lamb account for the balance. 

Leading Meats for Holiday Entrees in Non-Commercial

36% will menu Turkey

22% will menu Ham

14% will menu Roast Beef

10% will menu Seafood

8% will menu Chicken

6% will menu Pork Roastes/Loins/Ribs

4% will menu Lamb

Commercial and Non-Commercial Comparison

This traditional mix is in contrast with Commercial where Seafood, Poultry and Red Meat are almost equal in popularity.  Commercial Seafood includes Shrimp, Salmon, Red Snapper, Lobster, Halibut and even more exotic fish.   In Poultry, variations go beyond turkey and chicken with Duck, Goose, Game Hens, Quail and Squab, and in Red Meat, Commercial features much more Steaks, and Roast Beef .  Below is an overall comparison of Non-Commercial to Commercial Holiday Entrees:

(basis 128 interviews with non-commercial)

Holiday Side Dishes

Again, tradition sets the pace for Non-Commercial side dishes.  Mashed Potatoes are the leading side dish, with 23% of mentions, followed closely by Stuffing/Dressing, with 22%. The next most popular side dishes are Yams/Sweet Potatoes with 14% of mentions, Cranberry Sauce, 13%, and Green Beans with 7%.  Corn, Broccoli, Peas, and the like make up the rest of the side items (21%).  In contrast, Commercial menus are led by Baked Potatoes, Mashed Potatoes, Yams, Potato Wedges, Sweet Beans, Wild Rice, Creamed Spinach, Candied Carrots, Spanish Rice, Zucchini and Asparagus.  

Holiday Sauces and Gravies

Because Turkey is so important on Non-Commercial menus, Turkey Gravy accounts for 56% of all sauces and gravies. Other leading flavor enhancers include Brown Gravy, Chicken Gravy, Honey Glazes.  Given the greater variety of Commercial holiday entrees, and the tendency toward greater elegance and more exotic items, Commercial sauces/gravies are led by the likes of Hollandaise, Béarnaise, Clam, Marsala, Alfredo, Pineapple, Salsa, Merlot.

Holiday Desserts

In keeping with the Non-Commercial menu strategy of providing traditional fare, it is not surprising to find that the leading desserts are Pies, accounting for 46% of all dessert items.  Naturally, the leader is Pumpkin with 23% of all dessert mentions, followed by fruit pies such as Apple, then Cherry, then Pecan.  The next most popular group of desserts is Cakes, with 20% of mentions.   The most popular type of cakes are Cheesecakes of various flavors along with Carrot Cake.  Next are Cookies, no doubt extra large and gourmetish, which pop up as a popular choice as do Cobblers, the very essence of traditional holiday desserts.

In Commercial operations, pies are the leader, but rather than fruits like apple, and cherry, Commercial pies tend to feature more Meringue, Ley Lime and cream platforms.  Also, they offer more elegant desserts like Crème Brulees, and Cannoli and more special fruit toppings on Cheesecakes. 

Holiday Beverages

Non-Commercial menus follow tradition in beverages with Hot Beverages led by coffee, 31%,  tea, 33%, hot cider, 17%, hot cocoa, 11%.    Cold Beverages are led by milk, 33%, juice, 20%, egg nog, 10%, ice tea, 9%.  While there was virtually no mention of alcohol on Non-Commercial menus, Commercial menus stepped up menuing of wine and champagne.  Commercial menus also tended to feature not only standard coffee, but menuing of Cappuccino, Latte, Hot Chocolate, and Espresso.

Summary

Non-Commercial operations, with many of their patrons away from home, as in nursing homes, hospitals, and colleges, are content with providing the traditional comforts of a home meal, whereas Commercial operations are catering to those who literally  want to get away from home and want to be more celebratory and indulgent.