UNITED STATES - Food Genius is dishing up on salad trends in the foodservice industry.
The company has published Salads: Menu Trends and Insights, a 22-page insight into what restaurants are likely to feature salads and how.
According to the study, the biggest salad trending terms with the largest change in percentage since 2013 are:
- Kale
- Red Cabbage
- Butterhead Lettuce
- Mesclun
- Arugula
Across the nation over half of restaurants offer salads, most often as a small plate. Key findings include that salads are more popularly featured in independent restaurants, half of menus featuring salads are in fast, casual restaurants. This category actually occupies about 31 percent of all U.S. salad mentions.
The average price of a salad entree is reportedly $9.21, while the average small salad item plate is about $7.32.
As seen in the image below, the report shows by restaraunt price-range which are more likely to feature salad options in their menus.
The data also concludes that romaine lettuce is nearly four times more likely to be featured than iceberg or butterhead lettuce, though lettuce in general continues to be the most popular salad base. Other popular bases include spinach, arugula, and cabbage.
Tomatoes and onions are the two most popular restaurant toppings, though a wide diversity of toppings are available. According to Food Genius, these two produce items are actually expected to come on salads. Foodservice establishments do, however, try to offer toppings customers are familiar with.
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To download the report, click the link below:
