Veggies Becoming Bigger Players on Restaurant Menus

As more diners turn to healthful options and meatless meals, vegetarian fare is shifting from supporting role to star of the show. According to Technomic’s MenuMonitor database, the incidences of vegetarian menu items on restaurant menus jumped a significant 22 percent from the January–March 2012 to the January–March 2013 time periods. (Details for several menu categories are illustrated below.)

vegetarian_500_v3

Base: Jan-Mar 2013 – 1,181 items on 240 restaurant menus; Jan-Mar 2012 – 964 items on 227 restaurant menus. Note that items in the Dessert, Kids’ Menu, Non-Alcoholic Beverages and Senior Menu categories do not appear in the chart.
Source: Menu Monitor, Technomic

Recent introductions of vegetarian and veggie-focused offerings on chain menus include:

Image source: https://www.facebook.com/noodlesandcompany

Image source: https://www.facebook.com/noodlesandcompany

This spring, Noodles & Company introduced a limited-time menu featuring dishes that each highlight asparagus as the main ingredient. The chain is not only offering the asparagus dishes as entrée options, but also as flavorful appetizer and snack choices.

The Garden Pesto Sauté features asparagus in a lemon Genovese pesto, red bell peppers, mushrooms, onions, pecans, feta and spinach on gluten-free fusilli noodles. Other asparagus-focused dishes introduced at Noodles include the Springtime Flatbread topped with asparagus, mushrooms, melted Parmesan and bacon, and the Asparagus Stack featuring asparagus topped with feta and bacon crumbles with a lemon wedge.

Noodles & Company’s asparagus items promote seasonality, which also brings a sense of freshness and healthfulness to the fast-casual chain’s menu. The popularity of fresh, local and healthful fare continues to gain steam, allowing for vegetables to take their place at the center of the plate.

As vegetarian options continue to grow in popularity, restaurants are also beginning to introduce flavorful meatless alternatives to traditional menu items like burgers. Ram Restaurant & Brewery, a traditional casual-dining chain offering classic American pub fare, offers such an alternative with its Three Vegetarians Walk Into a Bar sliders. The sliders feature radish sprouts, sliced red onion, zucchini, red bell peppers and garlic mayonnaise.

Image source: https://www.facebook.com/burgerking/photos_stream

Image source: https://www.facebook.com/burgerking/photos_stream

Similarly, Burger King recently rolled out a veggie burger at all of its locations, featuring a MorningStar Farms Garden Veggie Patty topped with lettuce, tomatoes, red onions, ketchup and mayonnaise on a toasted sesame-seed bun. Both of these chains’ veggie burgers serve as ideal meatless options on largely beef burger-focused menus, appealing to both health-conscious and vegetarian diners.

As operators continue rolling out veggie-focused dishes, consumers will grow more comfortable choosing them over meat options. These types of dishes not only offer great nutritional value, but also introduce curious diners to a new variety of ingredients, preparation methods and flavors.

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Kristin Menas

Kristin Menas is an Associate Editor of Canada and Adult Beverage at Technomic Inc. in Chicago. She is responsible for writing, editing and analyzing content for the company’s newsletters and reports, which cover the Canadian foodservice market, U.S. adult beverage industry and convenience-store sector. She also contributes editorial content for Technomic’s Digital Resource Library, MenuMonitor and Digital Resource Information Knowledgebase (DRINK).

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Comments

  1. avatar Andrea Giolli says:

    That’s good news!! I’m a vegan and I have a hard time finding a lot of no-meat/animal options!

  2. I recently walked out of a restaurant because the kitchen refused to put roasted veggies (that they already had) in a sandwich for me. I told the waitress that the owner would be wise to start adding vegetarian and vegan options to the menu.

    If fast food restaurants are starting to add veggie burgers, etc., all other restaurants should take a lesson. More people, for whatever reason, are moving toward a meatless diet. Patrons will go where the vegetarian fare is. I know I do.

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