Menu insights: chocolate

Chocolate is found on 32% of menus and more data from research firm Food Genius.

menu-insights-chocolate

Here are some chocolate menu insights from Food Genius, the Chicago-based food research company.

  • Candies and confections, like chocolate, are the most common ingredient across multiple menu segments in the dessert category.
  • Chocolate is found on 32% of all menus and is found at 63% of locations nationwide. Four percent of all dishes available nationwide mention the term "chocolate."
  • Chocolate is found on 54% of dessert menus and is found at 81% of locations nationwide that have a dessert menu.
  • White chocolate is found on 5% of dessert menus and is found at 12% of locations nationwide that have a dessert menu.
  • Dark chocolate is found on 4% of dessert menus and is found at 5% of locations nationwide that have a dessert menu.
  • The average price of a menu item that mentions the term "chocolate" is $6.58 nationwide.
  • At both chain and independents restaurants, the top dishes that mention chocolate are as follows: cake (found on 52% of menus), ice cream (34%), cookie (14%), brownie (12%), pancake (9%), sundae (8%), pie (8%), pudding (7%), shake (6%), tiramisu (5%).

This data is for commercial foodservice locations only. This data from Food Genius is culled from explicit attributes on foodservice menus, which are collected by Food Genius on a quarterly basis. This data is for commercial foodservice locations only.

More From FoodService Director

Ideas and Innovation
vote buttons pins

On every other Thursday of our four-week cycle menu, we allow K-8 students to pick the entree choices. The media center specialist for each of the participating schools sets up the list of entree items on a computer for voting, and the winning entrees are given to cafeteria managers two weeks before the upcoming month to put into production. Students really like this, as it promotes ownership of the menu.

Ideas and Innovation
chalkboard

We highlight our North Carolina products on a large chalkboard in our dining halls, and also list any produce we bring in from our own agroecology farm. It helps tell our story—positive and local.

Ideas and Innovation
raised garden beds

We have raised garden beds that residents can reserve and use to grow their own plants. Whenever a resident brings me fresh produce from their own garden, I try and incorporate it into a dish. If I do end up using it, I will display the resident’s name and what the produce was next to the dish on the menu.

Ideas and Innovation
chartwells teaching kids

Curriculum for the mobile teaching kitchen centers around a single kid-friendly recipe, using ingredients that can provide talking points for nutrition, sustainability and food origins. “The recipe is the lesson,” Saidel says. “Every ingredient is an opportunity to talk.”

Earlier this year, Saidel, Perkins and Harvey did a student demo featuring roasted chicken and white bean tacos with greens and citrus salsa. “We can say, ‘Why are we using chicken instead of beef? Why are there some beans in here?’ You can talk about plant proteins and the sustainability and health message around...

FSD Resources