Small plates and bar foods continue to grow as hot menu items. Consumers want to create their own meals with a variety of tastes, textures and health attributes. This trend means operators are reducing the menu appearances of traditional entrees and other meal-parts, such as appetizers.
Entrees have seen declines of 2.2% over the past year, while appetizer drops are around 1.8%. Even sides and desserts have seen drops, at 1.7% and 1.8%, respectively. Drilling down on the entrée data, every category type shrank on menus last year: chicken dishes dropped 2.6%, sandwiches fell 1.8%, combo plates plunged 4.8%, beef dishes declined 3.3%, pasta is down 2.8%, burgers decreased 2.8%, fish dishes plummeted 3.6% and pork dishes shrank 3.3%.
Operators might want to identify areas of the menu that allow for meal building experiences for their customers.
Entegra Procurement Services regularly publishes blog posts on food trends and innovations in food services. Entegra is more than a group purchasing organization (GPO): Our team of procurement specialists implement strategic sourcing to bring the most value to your business. We help our clients, in many segments ranging from the healthcare supply chain to restaurant supply, to cut costs and consolidate their portfolios.