Salad Trends
More and More are Menuing Salads
It is almost impossible to find a restaurant where salad is not available either as an entree or as an accompaniment to an entree. Currently nine of ten foodservice operations (91%) offer to accomodate diners' needs with the freshness and crispiness only a salad can offer. Salads are gaining in popularity, both in the short term, where they are up two menu incidence points since 2005, and long term where they are up five points going back ten years.
Salads are presented on 49% of restaurant menus as an Accompaniment to either a hot entree or sandwich, however, most restaurant menus (83%) present salads as Individually Priced selections. Menu incidence of Salad Accompaniments is tapering off and is down three points since 2005, while menu incidence of Individually Priced Salads has grown and is up five points since 2005. These data and insights are compliments of MenuMine, a database service of Foodservice Research Institute in Oak Park, IL. For this report, MenuMine examined the menus of 1,402 restaurant Chains, Independents and On Site operators in 50 states around the country.
| Salad Position on the Menu | 1996 | 2000 | 2005 | 2009 |
| Any Salad on Menu | 84% | 86% | 89% | 91% |
| Accompaniment to Entrée | 49% | 53% | 52% | 49% |
| Individually Priced Salad | 73% | 76% | 78% | 83% |
Salad Ordering Opportunities
While salads are featured either as Accompaniments or Individually Priced, they come in two basic formats classified either as Green Salads or Prepared Salads. As demonstrated in the table below, Individually Priced (a la carte) Green Salads represent 36.5% of all Salad Ordering Opportunities, while Green Salads accompanying an entree represent 31.0% of all opportunities. Prepared Salads offered as accompaniments to an entree represent 25.2% of opportunities and Prepared Salads presented as Individually Priced items represent 7.3% of opportunities. Many restaurant chains offer a salad (green or prepared) as an automatic accompaniment. Red Lobster, as an example, features 52 menu items which include an accompanying salad, with selections for Caesar Salad, Fresh Garden Salad or Cole Slaw. Benihana menus 48 items with an accompanying "Benihana Salad". Hof's Hut offers 57 items (cole slaw and fresh fruit) and Famous Dave's provides either potato salad or cole slaw on 16 various items. It is beyond the scope of this analysis to determine the actual number of transactions and respective dollar sales shares coming from each salad format and menu ordering option.
| Salad Ordering Opportunities | |||
| Salad Position on the Menu | All Salads | Green Salads | Prep. Salads |
| Any Salad on Menu | 17,995 | 12,161 | 5,834 |
| Accompaniment to Entrée | 10,122 | 31.0% | 25.2% |
| Individually Priced | 7,873 | 36.5% | 7.3% |
Individually Priced Salads
individually Priced Salads, whether Green or Prepared, are fixtures on 83% of all restaurant menus. Green Salads with lettuce, spinach or field greens as a platform are a la carte listed on 75% of menus. Prepared Salads, such as macaroni salad, tuna salad, potato salad and others find a home on 51% of menus. Casual chains, casual independents and cutting edge (fine dining ) independents instinctively offer salad, as suggested by greater than 90% menu incidence rates. Comparatively, green salads are more popularly menued than prepared salads in all market segments, except non commercial, where menu incidence is approximately equal (50% to 40%).
| Market Sector | All Salad | Green Salads | Prep. Salads | # Operators in Market Sector |
| TOTAL FOODSERVICE | 83% | 75% | 51% | 1402 |
| Casual Chains | 99% | 96% | 56% | 230 |
| Cutting Edge Indep. | 96% | 93% | 58% | 148 |
| Fast Casual Chains | 93% | 90% | 53% | 76 |
| Midscale Chains | 93% | 83% | 53% | 120 |
| Casual Indep. | 89% | 86% | 47% | 156 |
| Midscale Indep. | 85% | 80% | 64% | 146 |
| Non-Commercial | 70% | 50% | 43% | 244 |
| QSR Independents | 67% | 53% | 45% | 73 |
| QSR Chains | 64" class="xl29" width="85">64% | 53% | 43% | 209 |
| Base # of Menu Items: | 7,873 | 6,032 | 1,841 |
Market Sectors Menuing Individually Priced Salads
Casual Chains and Cutting Edge (fine dining) independents virtually always list salads on their menus as Individually Priced items. At the other end of the value scale, QSR Independents and QSR Chains have about a 60% chance of listing an individually priced salad on the menu. However, this does not mean that QSR operators do not include salads as accompaniments to entrees or as part of a combo. Short term trends (see table below) suggest a greater tendency in all market sectors for operators to list salads on the menu as individually priced items.
| Market Sector | 2005 | 2009 | Change |
| TOTAL FOODSERVICE | 78% | 83% | 6% |
| Casual Chains | 91% | 99% | 9% |
| Cutting Edge Indep. | 87% | 96% | 10% |
| Midscale Chains | 89% | 93% | 5% |
| Fast Casual Chains | 83% | 93% | 12% |
| Casual Indep. | 77% | 89% | 16% |
| Midscale Indep. | 85% | 85% | N/C |
| Non-Commercial | 69% | 70% | 1% |
| QSR Independents | 50% | 67% | 34% |
| QSR Chains | 59% | 64% | 9% |
Salad Items Per Operator Menuing
A second very positive barometer of salad enthusiasm stems from incremental gains in the actual number of salad items on the menu. Currently, all restaurants with an individually priced salad on the menu offer an average of 6.6 different selections. This large number makes sense because popular fare demands one or two prepared salads plus one or two strictly "green" salads, in addition to a green with chicken, a green with fish and one with shrimp or other seafood.
| Market Sector | 2005 | 2009 | Change |
| TOTAL FOODSERVICE | 6.2 | 6.6 | 7% |
| Casual Chains | 7.9 | 8.3 | 5% |
| Fast Casual Chains | 7.5 | 7.9 | 5% |
| Midscale Chains | 8.1 | 7.8 | -4% |
| Casual Indep. | 6.2 | 7.0 | 13% |
| Midscale Indep. | 4.4 | 6.6 | 50% |
| QSR Independents | 5.0 | 6.3 | 26% |
| Cutting Edge Indep. | 6.1 | 6.0 | -2% |
| QSR Chains | 4.4 | 5.2 | 18% |
| Non-Commercial | 4.0 | 4.4 | 10% |
Menu Price
In chain restaurants (casual, midscale and qsr combined) consumers may expect to spend $7.68, on average, for a Green Salad and $5.26 for a Prepared Salad. Prices are specific to a la carte offerings and not to salads offered as an accompaniment/side to an entree. MenuMine tracks prices on a yearly basis and has been doing so for 14 years. Green Salad prices in chains are up 11% since 2005 and 48%, if one wishes to go back to 1996. Prepared Salad prices in restaurant chains mimic Green in the short term and are up 11%. Going back to 1996 they are up 61%. On an annualized basis, prices for both formats (green and prepared) in chains seem to be about even with inflationary gains and very reasonably changing 3% to 4% per year. Prices in Cutting Edge Independents are advancing short term at a 3% to 5% rate, while prices in "down the street" independents are lagging and only edging up 1% to 2% per year.
| Menu Prices of Individually Priced Salads | ||||
| Green Salads | 1996 | 2000 | 2005 | 2009 |
| Chain Restaurants | $5.19 | $5.74 | $6.91 | $7.68 |
| "Cutting Edge" Indep. | $6.23 | $7.10 | $9.61 | $10.75 |
| "Down the Street" Indep. | NA | NA | $7.99 | $8.53 |
| Prepared Salads | ||||
| Chain Restaurants | $3.25 | $3.63 | $4.74 | $5.26 |
| "Cutting Edge" Indep. | $6.18 | $7.18 | $8.46 | $10.12 |
| "Down the Street" Indep. | NA | NA | $6.85 | $7.15 |
Protein Ratios
Two out of every three (64%) Green Salads on the menu features a protein, whether chicken or beef or seafood. Prepared Salads, on the other hand, have a 42% chance of featuring a protein.
| Salads with Proteins (individually priced items) | ||||
| Green Salads | 1996 | 2000 | 2005 | 2009 |
| With Protein | 60% | 62% | 66% | 64% |
| Without Protein | 40% | 38% | 34% | 36% |
| Total: | 100% | 100% | 100% | 100% |
| Prepared Salads | ||||
| With Protein | 41% | 41% | 43% | 42% |
| Without Protein | 59% | 59% | 57% | 58% |
| Total: | 100% | 100% | 100% | 100% |
Leading Menu Items of Individually Priced Salads
| Cole Slaw and Potato Salad are the leading types of Prepared Salad offered as individually priced items on menus. Out of 1,835 prepared salad (individually priced) menu items, Cole Slaw accounts for 23% of menu mentions followed by Potato Salad with 11%. Taco Salad with Beef or with Chicken lays claim to 17% of items and Tuna Salad to 5%. | The single most popularly menued Green Salad is Caesar Salad with Chicken. Included in the 6000 plus reen Salad menu items in the MenuMine database, almost 1,000 or 15% feature Caesar Salad and Chicken. Caesar Salad , without any protein accounts for a 9% share of items, followed by Garden Salad at 7% and Grilled Chicken Salad at 6%. | |||
| Prepared Salad | Menu Share | Green Salad | Menu Share | |
| Cole Slaw | 23% | Caesar Salad w/ Chicken | 15% | |
| Potato Salad | 11% | Caesar Salad | 9% | |
| Taco Salad w/ Beef | 10% | Garden Salad | 7% | |
| Taco Salad Chicken | 7% | Grilled Chicken Salad | 6% | |
| Tuna Salad | 5% | Green Salad | 6% | |
| Antipasti | 4% | House Salad | 5% | |
| Seafood Salad | 4% | Side Salad | 3% | |
| Tomato and Onion | 4% | Salad w/ Chicken | 3% | |
| Tomato Salad | 3% | Mixed Greens Salad | 2% | |
| Pasta Salad | 3% | Cobb Salad w/Bacon,Chicken | 2% | |
| Veggie Salad | 2% | Chef Salad w/Ham, Turkey | 2% | |
| Chicken Salad | 2% | Tossed Salad | 2% | |
| Fruit Salad | 1% | Greek Salad | 2% | |
| Cucumber Salad | 1% | Spinach Salad | 2% | |
| Hearts of Palm Salad | 1% | Caesar Salad w/ Anchovies | 1% | |
| Tabbouleh Salad | 1% | Chicken Fajita Salad | 1% | |
| Caprese Salad | 1% | Fried Chicken Salad | 1% | |
| Seaweed Salad | 1% | House Salad w/ Chicken | 1% | |
| Shrimp Salad | 1% | Chinese Chicken Salad | 1% | |
| Chicken Pasta Salad | 1% | Caesar Salad w/ Shrimp | 1% | |
| Szechuan Entree | 1% | Chef Salad w/ Ham | 1% | |
| Tomato and Cucumber Salad | 1% | Oriental Chicken Salad | 1% | |
| Bean Sprout Salad | 1% | BBQ Chicken Salad | 1% | |
| Octopus Salad | 1% | Fiesta Salad | 1% | |
| Fish Salad | 1% | Italian Salad | 1% | |
| Carrot Raisin Salad | 1% | Grilled Steak Salad | 1% | |
| Others | 8% | Others | 22% | |
| Total: | 100% | Total: | 100% | |
| Base # menu items: | 1,835 | Base # menu items: | 6,038 | |
Cuisine of Salad Items |
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| The cuisine of Prepared Salads is generally American Traditional (36%) and this includes items like Cole Slaw, Potato Salad, Tuna Salad and Chicken Salad. Italian items are popular also (15% of items are Italian) and these include Antipasti, Pasta Salad, Caprese, Calamari Salad, Tortellini Salad and others. Mexican Salads (10% of items) include Taco Salad, Nacho Salad, Guacamole Salad, Jalapeno Salad, more. | Garden Salads, Mixed Greens Salads, Tossed Salads, Grilled Steak Salads and Grilled Chicken Salads are the leading types of American Traditional Green Salads. Green Salads classified as Italian Salads are Caesar Salad, Insalata, and more. California Pacific salads include the Cobb Salad, Spinach Salad, Goat Cheese Salad, Avocado Salad, Chicken Pecan Salad , Strawberry Salad, Pear Salad and more. | |||
| Cuisine of Prepared Salad | Menu Share | Cuisine of Green Salad | Menu Share | |
| American Traditional | 36% | American Traditional | 27% | |
| Italian | 15% | Italian | 25% | |
| Mexican/Tex Mex | 10% | California/Pacific | 9% | |
| Healthy/Light | 4% | Mexican/Tex Mex | 4% | |
| Mediterranean | 4% | Southwestern | 4% | |
| Southern | 3% | Greek | 3% | |
| Japanese | 3% | Mediterranean | 3% | |
| Atlantic Seaboard | 3% | Asian/Oriental | 3% | |
| Asian/Oriental | 3% | Atlantic Seaboard | 2% | |
| California/Pacific | 3% | Healthy/Light | 2% | |
| Continental | 2% | Southern | 2% | |
| Chinese | 2% | Chinese | 2% | |
| Southwestern | 2% | Continental | 2% | |
| French | 2% | Cajun/Creole | 2% | |
| Thai | 1% | French | 1% | |
| Brazilian | 1% | Japanese | 1% | |
| Indian | 1% | Thai | 1% | |
| American Deli | 1% | American Spicy/Hot | 1% | |
| Greek | <1% | American BBQ | 1% | |
| Cajun/Creole | <1% | Caribbean/Islands | 1% | |
| African | <1% | Hawaiian | 1% | |
| Middle Eastern | <1% | Western | <1% | |
| Spanish | <1% | Latin American | <1% | |
| Others | 2% | Others | 3% | |
| Total: | 100% | Total: | 100% | |
| Base # menu items: | 1,835 | Base # menu items: | 6,038 | |
Leading Protein Types on Salads |
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| Prepared Salads that use a protein component are most likely to include chicken (28%), Fish (20%) or Beef (17%). | Green Salads with a protein are most likely to include chicken (56%), pork in the form of bacon, ham, fresh pork or sausage (26%) or Fish (12%. | |||
| Protein Type, Prepared Salad | Menu Share | Protein Type, Green Salad | Menu Share | |
| Chicken | 28% | Chicken | 56% | |
| Fish | 20% | Pork | 26% | |
| Beef | 17% | Fish | 12% | |
| Seafood | 13% | Shrimp | 9% | |
| Pork | 7% | Beef | 9% | |
| Shrimp | 6% | Seafood | 8% | |
| Deli Meat | 4% | Turkey | 7% | |
| Turkey | 3% | Deli Meat | 1% | |
| Others | 2% | Others | 1% | |
| Total: | 100% | "Net" Total: | 129% | |
| Base # menu items: | 771 | Base # menu items: | 3,895 | |
Salad Ingredients: Lettuce and Croutons |
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| Frequently, the variety of Lettuce or Greens is not declared on the menu, but when it is, Salad Greens/Mixed Greens, Romaine, Spinach and Cabbage (cole slaw) lead in mentions. Lesser mentions include Mesclun, Hearts of Palm, Arugula, Endive and Frissee. | For every Green Salad on the menu, Croutons are listed 20% of the time as an ingredient. Once listed on the menu, the vast majority (71%) of item descriptions simply indicate "Croutons" and do not refer to any flavor variations, whether Garlic, Seasoned, French Crostini, Focaccia or Parmesan. | |||
| Lettuce Type | Menu Share | Croutons on Salads | Menu Share | |
| Lettuce | 29% | Croutons | 71% | |
| Salad Greens/Mixed Greens | 25% | Garlic Croutons | 14% | |
| Romaine | 22% | Seasoned Croutons | 5% | |
| Spinach | 5% | Crostini French Croutons | 2% | |
| Cabbage | 3% | Focaccia Croutons | 1% | |
| Cole Slaw | 2% | Parmesan Croutons | 1% | |
| Arugula | 1% | Garlic Herb Croutons | 1% | |
| Iceberg lettuce | 1% | Sourdough Croutons | 1% | |
| Mesclun | 1% | Caesar Croutons | 1% | |
| Hearts of Palm | <1% | Polenta Croutons | <1% | |
| Endive | <1% | Brioche/Croutons | <1% | |
| Frisee | <1% | Homemade Croutons | <1% | |
| Organic Greens | <1% | Herb Croutons | <1% | |
| Fennel | <1% | Sourdough Focaccia Croutons | <1% | |
| Butter Lettuce | <1% | Herb Croutons | <1% | |
| Spring Greens | <1% | Corn Muffin Croutons | <1% | |
| Asian Greens | <1% | Croutons/Tortilla | <1% | |
| Organic Lettuce | <1% | Garlic Croutons | <1% | |
| Escarole | <1% | Chinese Croutons | <1% | |
| Napa Cabbage | <1% | Asiago Cheese Croutons | <1% | |
| Red Cabbage | <1% | Tuscan Croutons | <1% | |
| Organic Greens | <1% | Red Chili Croutons | <1% | |
| Miso (seaweed) | <1% | Pita Croutons | <1% | |
| Grape Leaf | <1% | Multi Grain Croutons | <1% | |
| Bibb lettuce | <1% | Total: | 100% | |
| Seaweed | <1% | Base # of Menu Items: | 1,244 | |
| Others | 7% | |||
| Total: | 100% | |||
| Base # of Menu Items: | 6,579 | |||
Breads and Fruits on Salads |
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| At least 33% of all bread mentions with salads (not counting croutons) are Tortilla derivations whether strips, tostadas, chips or shells. Representing other ethnicities are wonton strips, pita bread, focaccia, garlic bread, flatbread, sourdough bread and baguettes. | Salads love Avocados and its concocted cousin, guacamole. There is a place in salads for every single fruit type, including oranges, grapes, apples, pears, raspberries, cherries, mangos and limes. | |||
| Breads with Salads | Menu Share | Fruit on Salads | Menu Share | |
| Tortilla Shell, Basket, Bowl | 13% | Avocado | 21% | |
| Bread Roll / Bun | 12% | Guacamole (avocado) | 6% | |
| Tortilla Strips | 10% | Mandarin Orange | 5% | |
| Wontons / Wonton Strips | 8% | Grape | 5% | |
| Pita Bread | 6% | Apple | 4% | |
| Fresh Baked Bread | 3% | Fresh Fruit | 4% | |
| Tortilla Chips | 3% | Pear | 4% | |
| Focaccia Bread | 3% | Orange | 4% | |
| Bread | 3% | Raspberry | 3% | |
| Flour Tortilla | 3% | Cherry | 3% | |
| Breadsticks | 2% | Mango | 2% | |
| Muffin | 2% | Lime | 2% | |
| Crackers | 2% | Strawberries | 2% | |
| Garlic Bread | 2% | Lemon Juice | 2% | |
| Tortilla | 2% | Pineapple | 2% | |
| Garlic Toast | 2% | Cranberry | 2% | |
| Bread Bowl | 2% | Raisin | 1% | |
| Flatbread | 1% | Lemon | 1% | |
| Cornbread | 1% | Lime | 1% | |
| Pizza Crust | 1% | Banana | 1% | |
| Corn Tortilla | 1% | Papaya | 1% | |
| Italian Bread | 1% | Pumpkin | <1% | |
| Garlic Breadstick | 1% | Craisin (Dried Cranberry) | <1% | |
| Sourdough Bread | 1% | Granny Smith Apple | <1% | |
| French Bread | 1% | Peach | <1% | |
| Tostada Tortilla | 1% | Grapefruit | <1% | |
| Baguette | 1% | Watermelon | <1% | |
| Garlic Cheese Bread | 1% | Key Lime | <1% | |
| Corn Tortilla Chips | 1% | Coconut | <1% | |
| Wheat Bread | 1% | Pomegranate | <1% | |
| Others: | 9% | Others | 24% | |
| Total: | 100% | Total: | 100% | |
| Base Number Menu Items: | 1,332 | Base Number Menu Items: | 1,680 | |
Salsa and Vegetables on Salads |
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| Salsa has earned a place as a salad topping either with or in place of a dressing. When a salsa flavor is actually detailed on the menu, it is mainly Pico de Gallo, Corn Salsa, Ranch Salsa, Black Bean Salsa, Tomato Salsa or Mango Salsa. | ||||
| Salsa on Salads | Menu Share | Vegetables in Salads | Menu Share | |
| Salsa | 39% | Cucumbers | 24% | |
| Pico de Gallo | 17% | Carrots | 14% | |
| Salsa Fresca | 6% | Vegetables | 10% | |
| Corn Salsa | 5% | Black Olives | 8% | |
| Ranch Salsa | 2% | Olives | 4% | |
| Black Bean Salsa | 2% | Corn | 4% | |
| Tomato Salsa | 2% | Celery | 3% | |
| Mango Salsa | 2% | Beets | 4% | |
| Taco Sauce | 1% | Green Beans | 2% | |
| Raspberry Salsa Vinaigrette | 1% | Radish | 2% | |
| Enchilada Sauce | 1% | Broccoli | 2% | |
| Tomato Basil Salsa | 1% | Peas | 2% | |
| Salsa Verde | <1% | Pickles | 2% | |
| Corn Salsa | <1% | Radicchio | 1% | |
| Salsa Vinaigrette | <1% | Asparagus | 1% | |
| Chimichurri Salsa | <1% | Watercress | 1% | |
| Mango Chutney | <1% | Kalamata Olives | 1% | |
| Chipotle Salsa | <1% | Haricot Verts | 1% |
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| Wasabi Salsa Verde | <1% | Artichoke Hearts | 1% | |
| Sweet Vinegar Sauce | <1% | Asian Vegetables | 1% | |
| Garlic Salsa/Molcajetos | <1% | Jicama | 1% | |
| Jalapeno Cream Sauce | <1% | Zucchini | 1% | |
| Mango Pineapple Salsa | <1% | Eggplant | <1% | |
| Balsamic Vinaigrette Salsa | <1% | Pumpkin | <1% | |
| Chipotle/Pico de Gallo | <1% | Chayote | <1% | |
| Corn Tomato Salsa | <1% | Bamboo Shoots | <1% | |
| Salsa Cruda | <1% | Butternut Squash | <1% | |
| Spanish Sauce | <1% | Celery Root | <1% | |
| Three Chile Salsa | <1% | Sweet Corn | <1% | |
| Others | 10% | Others | 6% | |
| Total: | 100% | Total: | 100% | |
| Base Number Menu Items: | 252 | Base Number Menu Items: | 1674 | |
Peppers, Eggs, Tomatoes on Salads |
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| Ten percent of all individually priced salads on the menu include a Pepper, mainly Red, Green, Pepperoncini, Jalapeno, Bell or Chipotle, but also accomodating Arbols, Piquillos, Banana Peppers and Serranos. |
Boiled Eggs are a unique Green Salad component that cannot be matched for texture, taste, heartiness and pure satisfaction. Boiled Eggs have found a place on 11% of all Green Salads on the menu. Ninety percent of the time, the Tomato variety is not mentioned on the menu, but smart marketers recognize the advantages in using and specifying on the menu varieties such as Cherry, Roma, Grape, Sun Dried, Plum and more.
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| Peppers Topping Salads | Menu Share | Eggs on Green Salads | Menu Share | |
| Red Peppers | 17% | Hard Boiled | 99% | |
| Green Peppers | 14% | Poached | 1% | |
| Peppers (unspec) |
13% | Total: | 100% | |
| Pepperoncini Peppers | 10% | Base Number Menu Items: | 654 | |
| Bell Peppers | 8% | |||
| Chipotle Peppers | 7% | |||
| Jalapeno Peppers | 4% | |||
| Red Bell Peppers | 4% | |||
| Roasted Peppers | 3% | Tomatoes | (if specified) |
Menu Share |
| Roasted Red Peppers | 3% | Cherry | 28% | |
| Green, Red, Yellow Peppers | 1% | Roma | 21% | |
| Sweet Bell Peppers | 1% | Grape | 17% | |
| Sweet Red Peppers | 1% | Sun Dried |
17% | |
| Red Peppers/Pepperoncini | 1% | Plum | 6% | |
| Banana Peppers | 1% | Vine Ripened | 5% | |
| Hot Peppers | 1% | Beefsteak | 3% | |
| Sweet Peppers | 1% | Heirloom | 1% | |
| Red and Yellow Peppers | 1% | Organic | 1% | |
| Chile Peppers | 1% | Yellow | 1% | |
| Yellow Peppers | 1% | Total: | 100% | |
| Serrano Peppers | 1% | Base Number | 362 | |
| Chili Peppers | <1% | |||
| Green Chiles | <1% | |||
| Piquillo Peppers | <1% | |||
| Arbol Chile Peppers | <1% | |||
| Others | 5% | |||
| Total: | 100% | |||
| Base Number Menu Items: | 805 | |||
Flavor Enhancers |
Carbs in Salads |
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| More often than not restaurant menus do not provide detail on the seasonings used in salads. The main ingredients are the greens, veggies and dressings. However, of those menu items listing seasonings (1,814 items), most (16%) mention Garlic as a seasoning. Go back ten years and Cilantro was at the bottom of ingredient lists, now it is ranked second for menu listing importance, behind Garlic. Ginger (6%), another Asian inspired condiment, has also zoomed up on menus. Curry is still at the 1% level, but will increase in popularity. Note: the share of menu statistics shown below are not to be intrepreted as category incidence measures. By point of comparison the category incidence (proportion of operators using an ingredient in salads) is 13% for Garlic. 5% for Ginger and <1% for Curry. | If Carbs on the salad menu (prepared or green) are grouped by basic carb type, Beans (32%) outdistances everyone including Potatoes (23%), Pasta (19%), Rice (10%) Noodles (9%) and all Others (8%), which features an assortment of items such as Hummus, Chickpeas, Polenta, Legumes, Grits, Yams, Couscous and more. | |||
| Seasoning on Salads | Menu Share | Carbs in Salads | Menu Share | |
| Garlic | 16% | Potatoes | 16% | |
| Cilantro | 6% | Black Beans | 11% | |
| Basil | 6% | Pasta Salad | 11% | |
| Herbs | 6% | Noodles | 4% | |
| Ginger | 5% | Beans | 3% | |
| Spicy/Spices | 5% | Rice | 3% | |
| Mexican Spices | 3% | Garbanzo Beans | 2% | |
| Seasoned Lightly | 3% | Bean Curd (tofu) | 2% | |
| Zesty | 2% | Elbow Macaronii | 2% | |
| Oregano | 2% | Tortellini Pasta | 1% | |
| Garlic and Herbs | 1% | Beans and Rice | 1% | |
| Tangy | 1% | Refried Beans | 1% | |
| Seasoned | 1% | Chickpeas | 1% | |
| Cajun Seasonings | 1% | Chili with Beans | 1% | |
| Italian Spices | 1% | Rice Noodles | 1% | |
| Curry | 1% | Couscous | 1% | |
| Dill | 1% | Red Skin Potatoes | 1% | |
| Mint | 1% | White Rice | 1% | |
| Parsley | 1% | Hummus | 1% | |
| Pepper and Salt | 1% | Lentil Beans | 1% | |
| Peppercorns | 1% | Rotini | 1% | |
| Pepper | 1% | Asian Noodles | 1% | |
| Southwest Spices | 1% | Angel Hair Pasta | 1% | |
| Fajita Spices | 1% | Bean Sprouts | 1% | |
| Seasoned Heavy | 1% | Pinto Beans | 1% | |
| Italian Herbs | 1% | Baked Potato | 1% | |
| Tarragon | 1% | Fingerling Potatoes | 1% | |
| Oriental Seasonings | 1% | White Beans | 1% | |
| Cilantro and Ginger | 1% | Fussili Pasta | 1% | |
| Basil and Garlic | 1% | Edamame Beans | 1% | |
| Others | 26% | Others | 25% | |
| Total | 100% | Total: | 100% | |
| Base Number Menu Items: | 1,814 | Base Number Menu Items: | 1,084 | |
Select Prepared Salads Menued by Restaurant Chains |
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| Restaurant Chain Name | Menu Item Name | |
| Piccadilly Cafeteria | Neptune Salad | |
| Papa Razzi | Caprese Salad | |
| California Pizza Kitchen | Tricolore Salad | |
| Neiman Marcus | Mediterranean Salad | |
| Figs | Boston Bibb and Watercress Salad | |
| Austin Grill | Chalupa Taco Salad | |
| W.G. Grinders | Stimpolini Salad | |
| American Café | Hawaiian Chicken and Shrimp | |
| Fresh Choice | Tuna Tarragon Salad | |
| Chuys Mesquite Broiler Baha | Mesquite Fish Salad | |
Select Green Salads Menued by Restaurant Chains |
||
| Restaurant Chain Name | Menu Item Name | |
| Champps Americana | Southwestern Chicken Caesar Salad | |
| Corkys BBQ | Corky's Bar-B-Q Pulled Pork Salad | |
| Marie Callenders | Classic Cobb Salad | |
| Red Hot & Blue | Smokehouse Salad | |
| Hofs Hut Restaurant & Bakery | Thai Chicken Salad | |
| Kings Family Restaurant | Steak Salad | |
| Ninety-Nine Restaurant & Pub | Boneless Buffalo Wing Salad | |
| Azteca Mexican Restaurant | Shrimp Fajita Salad | |
| Semolina | Malibleu Beach Salad | |
| Dave & Busters | Honey Mustard Spinach Salad | |
Other MenuMine Trend Articles
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
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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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