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Published by: Foodservice Research Institute
Published: Mar. 12, 2008 - 1881 Pages
Table of Contents
- Section One - Menu Segmentation Criteria
- Menu Part Share of Menu
- Menu Part Analysis by Chain
- Menu Part Counts and Average Prices by Chain
- Item Counts and Average Prices by Menu Part
- Cuisine Share of Menu
- Cuisine Analysis by Chain
- Cuisine Counts and Average Prices, within Chain
- Menu Item Counts and Average Prices, by Chain within Cuisine
- Protein Share of Menu
- Protein Analysis by Chain
- Dual Protein or Choice Protein Analysis by Chain
- Protein Counts and Average Prices
- Item Counts and Prices, by Chain within Protein Type
- Cooking Methods for Protein
- Cooking Method Analysis by Chain
- Section Two - Impact of Menu Criteria Combinations
- Best Practices - By Cuisine and Menu Part
- Best Practices - Menu Part within Cuisine
- Best Practices - By Protein and Menu Item Class
- Best Practices - Cuisine within Menu Part
- Section Three - Menu Item Class and Type for Meats
- Best Item Class Practices - Beef
- Best Item Types - Beef
- Best Item Class Practices - Chicken
- Best Item Types - Chicken
- Best Item Class Practices - Pork
- Best Item Types - Pork
- Best Item Class Practices - Turkey
- Best Item Types - Turkey
- Section Four - Best Menu Practices for Seafood
- Best Item Class Practices - Shrimp
- Best Item Types - Shrimp
- Best Item Class Practices - Fish
- Best Item Types - Fish
- Fish Species
- Best Item Class Practices - Seafood
- Best Item Types - Seafood
- Seafood Species
- Section Five: Leading Menu Parts
- Appetizer Detail
- Appetizer Class Shares and Menu Price
- Appetizer Summary report by Menu Part Cuisine and Price
- Sandwich Detail
- Sandwiches - Menu Item Class
- Sandwiches - Menu Item Type
- Hot Sandwich Summary Report by Menu Part Cuisine and Price
- Cold Sandwich SUmmary Report by Menu Part Cuisine and Price
- Burger Detail
- Burgers - Menu Item Class
- Burgers - Menu Item Type
- Burger Report by Menu part Cuisine and Price
- Center of Plate Detail
- Center of Plate - Menu Item Class
- Center of Plate - Menu Item Type
- Center of Plate Report by Menu part Cuisine and Price
- Prepared Entrees Detail
- Prepared Entrees - Menu Item Class
- Prepared Entrees - Menu Item Type
- Prepared Entree Summary Report by Menu Part Cuisine and Price
- Salads Detail
- Salads - Menu Item Class
- Salads - Menu Item Type
- Salads Summary Report by Menu part Cuisine and Price
- Side Dishes Detail
- Side Dishes a la carte - Menu Item Class
- Side Dishes a la carte - Menu Item Type
- Side Dishes Report by Menu Part, Cuisine and Price
- Pizza Detail
- Pizza - Menu Item Class
- Pizza - Menu Item Type
- Pizza Summary Report by Menu Part, Cuisine and Price
- Section Six - Component Platforms
- Carbo Veggie and Bread Platforms and Ingredients
- Veggie Share of Menu
- Carbo Share of Menu
- Bread/Wrap Share of Menu
- Green Veggie Share of Menu
- Section Seven - Liquid Flavor Enhancers
- Flavor Enhancers used by Chain
- Cooking Sauce Share of Menu
- Dipping Sauce Share of Menu
- Dressing Share of Menu
- Glaze Share of Menu
- Marinade Share of Menu
- Condiment Share of Menu
- Section Eight - Dry Flavor Enhancers
- Dry Flavor Enhancers Used by Chain
- Seasoning Share of Menu
- Breading and Batter Share of Menu
- Cheese Share of Menu
- Section Nine - New Items on Menu
- New Item Report - Added in 2007 or 2006
- Section Ten - All Menu Items for Market Segment
AbstractThe purpose of MenuMine Best Practices is to advise menu developers at restaurant chains on the competitive strengths of their menu items, flavors and ingredients. Menu data from 125 Cutting Edge independent restaurants examines key menu characteristics affecting menu item positioning.
Cutting Edge restaurants are highly rated (highly rated Zagat Food Score of 23 plus). Menu item name and price data are analyzed in aggregate and individually for each restaurant. Menu characteristics include menu part, cuisine of item, protein type, leading items, menu prices, platforms, liquid flavor enhancers by application, dry flavor enhancers by application, new items on the menu, cooking methods by protein.
An appendix details menu items and prices for each restaurant. Included are menu data from leading Cutting Edge Restaurants in the following concepts: American (11 restaurants), Asian (4 restaurants), Cajun / Creole (7 restaurants), California (4 restaurants), Chinese (4 restaurants), Continental (7 restaurants ), Eclectic (4 restaurants), French (18 restaurants), Greek (3 restaurants), Indian (4 restaurants), Italian (13 restaurants), Japanese (4 restaurants), Latin (8 restaurants), Mediterranean (4 restaurants), Mexican (3 restaurants), Middleastern (5 restaurants), Seafood (13 restaurants), Southwestern (4 restaurants), Spanish (3 restaurants), Steakhouse (18 restaurants), Thai (3 restaurants), Vegetarian (2 restaurants) and Vietnamese (2 restaurants).
This report includes Savory items and does not contain information on beverages, desserts or breakfast. The data source for Best Practices is the MenuMine Database of Chain, Independent and Non-Commercial Menus, which includes 10,093 menu item selections in this segment alone.
This report is delivered as a zip file.
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