It’s no secret that across segments, consumers are looking for menu items that are craveable, flavorful and exciting. But diners are not only looking for options that are uniquely flavored, they also want dishes that are healthy.
To meet this need, more operators are offering menu items that incorporate the use of bowls rather than plates, encouraging the combination of ingredients rather than separation. What’s more, these bowls are appearing across dayparts, keeping guests satisfied during breakfast, lunch and dinner.
Make it DIY
Bowls allow for a lot of flexibility—an indulgent breakfast bowl might feature bacon, hash browns and cheese, while a lower-calorie option could feature spinach and egg whites. Guests can choose foods they’re familiar with or foods they’re curious to try for the first time, making bowls a highly customizable option—something that younger consumers are looking for. Some 29% of students said that having more customizable options would encourage them to purchase more meals on campus, according to Technomic’s 2017 College & University Consumer Trend Report.
Operators have taken notice of this trend, as menu mentions of bowls have steadily increased for the past several years. According to MenuMonitor, Mexican bowls have increased by 29% over the past two years, while vegetable bowls have grown 26% and rice bowls have grown 19%.
The diversity of ingredients featured in bowls makes menuing them across dayparts a breeze. In the morning, traditional breakfast fare, such as oatmeal or eggs, tends to dominate bowl ingredients. For lunch and dinner, the options are even more varied.
Offer a global spin
Beyond customization, bowls are a great way to offer international flavors. For example, the University of California at Berkeley’s Crossroads Dining Hall serves a Vegetarian Bibimbap Bowl, which includes Korean ingredients such as gochujang (a red chili paste), and New York University offers a Moroccan Chicken Grain Bowl in its Third North Courtyard Cafe.
At Rheta’s Market, a dining marketplace at the University of Wisconsin at Madison, unit chef Tony Manowske has been introducing new flavors to diners for several years.
“When we first opened up, we had a Mongolian Stir Fry Bowl. That was one of the first, and is by far our most popular one. Now, we do a Mediterranean concept, and we also do a Korean concept. Next year, we are working on poke bowls,” Manowske says. “We’ve been getting more into international bowls. [Diners] do like trying the different sauces. We’ve found that they take off, but it sometimes does take some introducing. Once [diners] had it, they’d really like it.”
Include better-for-you ingredients
Another reason that consumers choose bowls: They often feature popular health food ingredients, such as quinoa or kale. Technomic’s 2016 Healthy Eating Consumer Trend Report found that compared to their actions in the past two years, 33% of consumers have started ordering healthy items more often, while 32% of consumers reported eating more foods because of their specific nutritional benefits. With more consumers interested in eating healthier foods, bowls are a prime option.
Bowls are a great way to give consumers what they want—whether they are looking for new flavors to try out, a healthy and convenient meal, or a dish that they can customize according to their diet or tastes, bowls are an ideal menu item.
This post is sponsored by Bush’s Best®