March 1, 2012
Produce at a Glance – May 1, 2012
March 6, 2012

Away-from-home soup and salad purchases are on the rise, as consumers seek light, healthy and affordable fare. A variety of portion sizes featuring soup/salad options on different areas of the menu allows consumers to tailor their meal specifically to their needs. Whether it’s a cup or bowl, side or entree, 61 percent of consumers now order soup at least occasionally during restaurant visits, up from 52 percent just two years ago. Salads have grown even more, nearly half of consumers now order salad all or most of the time compared to 34 percent.

Healthy options and portion variety are driving factors in today’s soup and salad menu positioning.   Operators are revamping their menus in response to consumer demand for soup and salad as an entree, side substitution, an appetizer, or a component of a combo meal.  There are many menu variations in which soups/salads are now offered.

Interest facts on soups & salads:
Soup and salad are the two most common appetizers at both limited-service restaurants and full-service restaurants. Appetizer salads remained fairly steady in both sectors since 2009, while soup grew 22 percent to surpass salad as the leading appetizer.

Salads are the fourth most frequently menued entree among all entrees at limited-service and rank second at full-service restaurants. Chicken-topped salads are by far the leading entree variety offered, followed by Caesar.

Chili has surpassed soup-of-the-day offerings to become the leading soup variety at limited-service, and ranked second at full-service.

Interest in healthier, lighter fare is driving increases for both soup and salad. 76 percent of consumers who are purchasing salads more often say they’re seeking a healthier option and 49 percent want something lighter.

Source:  Technomic, PRnewswire, 2/8/2012

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