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kraft salad insights

Salads are important to your customers. More and more consumers are choosing these leafy dishes as healthy, fresh-tasting options when they dine out.

Offering an array of salad options can attract customers and keep them coming back.


salad consumption is up

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  • SALAD CONSUMPTION IS UP

    Restaurant goers are ordering salads more than ever.

    • Diners ate salad 76% of the time, up from 66% in 2009.¹
    • 47% of consumers eat salads all or most of the time—a 13% lift since 2009.²
    • More than 4 out of every 5 American adults ate salads away from home—at least occasionally—in 2011.²

    MENU MORE SALADS

    Salads and dressings continue to grow year over year.

    • Salads are the 4th-most-common menued item behind meat, sandwiches and seafood.³
    • Ranch is the nation’s favorite dressing.4
    • Vinaigrette menu listings grew to 14.8% in 2012, up from 12.2% the year before.4

    FOCUS ON EATING WELL

    Salads are taking center stage as consumers seek healthful foods.

    • 76% of consumers say they buy salads when seeking a healthier option.²
    • 49% eat salads when they want something lighter.²

    Popular Salad Ingredients

    LEAF

    Romaine Lettuce
    Iceberg Lettuce
    Spinach

    PROTEIN

    Grilled Chicken
    Egg
    Bacon/Bacon Bits

    GARNISHES

    Croutons
    Fresh Herbs
    Dried Fruit

    CHEESE

    Shredded Cheddar
    Grated Parmesan
    Feta

    VEGETABLES

    Tomatoes
    Cucumber
    Carrots

    1 “Salads speak fresh year-round,” ID Report 2012
    2 The Left Side of the Menu: Soup and Salad Consumer Trend Report,” Technomic, 2012
    3 Mintel Menu Insights
    4 “Dressing Up,” QSR magazine, 3/2013

    Salad Insights