Employers Encouraging Healthy Menu Choices, Finds Technomic's MenuMonitor
On-campus menus are featuring more salads – 65 percent more than last year – while heartier, indulgent fare like Mexican and pizza saw declines.
Employers are taking steps to emphasize healthy lunch options on-premise, according to Technomic's MenuMonitor. On-campus menus are featuring more salads – 65 percent more than last year – while heartier, indulgent fare like Mexican and pizza saw declines.
Healthy produce is also gaining menu share, with the fastest growing ingredients including carrots, spinach, tomato and mushrooms. Employer menus have also tripled the number of health claims advertised to staffers.
"Aligning with menu trends from limited- and full-service restaurants, top health claims at noncommercial foodservice segments are vegetarian, vegan and low-fat," says Bernadette Noone, vice president at Technomic. "Menu items like 'gluten-free' show substantial growth at commercial restaurants. However, gluten-free items are not growing as fast on noncommercial menus."
Technomic's analyzes more than 540 noncommercial menus—including college and university, lodging, airports, recreation, health care, and business and industry—to provide the foodservice industry with trends and opportunities for the noncommercial segment.
To learn more, please visit Technomic.com or contact one of the individuals listed below.
Press Inquiries: Bernadette Noone, 312-506-3853, or bnoone@technomic.com
Report Details: Bri Quinn, 312-506-4075, or bquinn@technomic.com
Purchasing Details: Patrick Noone, 312-506-3852, or pnoone@technomic.com
For additional insights, Technomic is hosting a one-day complimentary users' conference for our MenuMonitor subscribers. Menu analysts uncover tomorrow's flavor trends and consumer drivers, and provide operator best practices in seasonal items and limited-time offers. Plus, learn best practices, shortcuts and other tips from our behind-the-scenes experts to get the most out of your subscription.
Healthy produce is also gaining menu share, with the fastest growing ingredients including carrots, spinach, tomato and mushrooms. Employer menus have also tripled the number of health claims advertised to staffers.
"Aligning with menu trends from limited- and full-service restaurants, top health claims at noncommercial foodservice segments are vegetarian, vegan and low-fat," says Bernadette Noone, vice president at Technomic. "Menu items like 'gluten-free' show substantial growth at commercial restaurants. However, gluten-free items are not growing as fast on noncommercial menus."
Technomic's analyzes more than 540 noncommercial menus—including college and university, lodging, airports, recreation, health care, and business and industry—to provide the foodservice industry with trends and opportunities for the noncommercial segment.
To learn more, please visit Technomic.com or contact one of the individuals listed below.
Press Inquiries: Bernadette Noone, 312-506-3853, or bnoone@technomic.com
Report Details: Bri Quinn, 312-506-4075, or bquinn@technomic.com
Purchasing Details: Patrick Noone, 312-506-3852, or pnoone@technomic.com
For additional insights, Technomic is hosting a one-day complimentary users' conference for our MenuMonitor subscribers. Menu analysts uncover tomorrow's flavor trends and consumer drivers, and provide operator best practices in seasonal items and limited-time offers. Plus, learn best practices, shortcuts and other tips from our behind-the-scenes experts to get the most out of your subscription.
