Spin seasonal salads into bestsellers.
Our chefs at the Kraft Culinary Centre cherry-picked the best of summer and distilled it into new salad recipes. Driven by bright and beautiful flavor combinations, they also looked at today's sustaining and emerging trends to help you build salad sales with innovation and distinction.
We offer three compelling reasons to take a hard look at your salads menu with an eye toward increasing traffic opportunities and profit-building innovation:
More people are eating salads at restaurants. According to Technomic's 2012 Salad Consumer Trend Report, nearly half of consumers (47%) now say they order salad on all or most of their restaurant occasions, up from just 34% in 2009.
Two-thirds of consumers surveyed by Technomic call out seasonal and local descriptors as drivers in ordering salads.
Consumers yearn for new spins on familiar favorites. Technomic's research points out that while consumers are considerably more satisfied with restaurants' salad variety than they were two years ago, more than half still feel that variety could be improved.
HEALTHY LIVING SALADS
Technomic's report illustrates that more than half of consumers would likely order a salad promising traditional health attributes.
Ranch is the leading option, preferred by a majority of consumers, followed by Italian, Caesar and Balsamic vinaigrette.²
¹ "The Left Side of the Menu: Soup and Salad Consumer Trend Report," Technomic 2012
² "The Left Side of the Menu: Soup and Salad Consumer Trend Report," Technomic 2012