Employers are taking steps to emphasize healthy lunch options on-premise with menus featuring more salads—65 percent more than last year—even as heartier and more indulgent choices like Mexican and pizza have seen declines, according to MenuMonitor data from the Technomic research and consulting firm.
In fact, healthy produce in general is gaining menu share, with carrots, spinach, tomato and mushrooms among the fastest growing ingredients. Another sign of the times: employer menus have tripled the number of health claims advertised to staffers.
"Aligning with menu trends from limited- and full-service restaurants, top health claims at noncommercial foodservice segments are vegetarian, vegan and low-fat," commented Technomic Vice President Bernadette Noone in announcing the results. "Menu items like 'gluten-free' show substantial growth at commercial restaurants. However, gluten-free items are not growing as fast on noncommercial menus."
Technomic's MenuMonitor service analyzes more than 540 onsite foodservice menus—including college and university, lodging, airports, recreation, health care and business and industry—for trend information.
Contact Mike Buzalka at [email protected]
