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

Industry News & Opinion

The University of Maryland will begin offering weekly specials at all of its dining halls this semester, The Diamond Back reports.

The weekday specials will allow Dining Services to offer past menu items that students miss as well as new dishes students have been requesting, according to a spokesperson.

Students can find out which specials are being offered each week via dining hall table tents as well as through Dining Services’ social media. During select weeks, the specials may reflect a particular theme, such as Taste of the South.

Read the full story via...

Managing Your Business
hand chip card

Between menu planning, budgets and the other myriad concerns FSDs face, it’s easy to overlook the simple ID and/or cash cards issued to diners. But making the choice to upgrade technology can unlock the potential of these once-humble cards: They can be room keys, event tickets and, perhaps most importantly, a needed additional layer of security.

That’s the future of student IDs at the University of Notre Dame, which will switch from magnetic strip cards to chip-based ones in August 2017. “Traditionally, the ID cards have been used as point-of-entry access for dining operations,”...

Menu Development
salad chicken

Vegetables and grains have stepped into the spotlight, thanks to the “flipping the plate” trend, but protein is still an important part of a balanced diet. Sources including meat, cheese, nuts, and meat alternatives such as tofu and tempeh can and should still be on the plate—albeit as a side dish or topping rather than the main event.

“Whatever we do [as FSDs] needs to be rooted in the culture, and today’s culture is all about healthy eating and plant-focused meals,” says Chris Studtmann, executive chef at Northwestern University in Evanston, Ill. “A recipe is an idea; culture is...

Menu Development
jackfruit

It emerged as a top food trend on Pinterest’s 2017 predictions, is “the latest miracle food” according to Epicurious, and was called “a nutritional bonanza” by NPR. Jackfruit is the latest superfood garnering buzz, and Even Stevens Sandwiches has gone after the vegetarian-friendly option for a recently launched torta. Here, Culinary Director Brandon Price shares three lessons learned from adding jackfruit to the menu.

Finding the best form

Using fresh jackfruit wasn’t the answer for the chain. It has to be sourced internationally, and breaking it down cuts into labor costs. But...

FSD Resources