Subscribe   Share

App Attitudes

“Consumers are trying to cut their dining budgets, in many cases by eliminating starters,” explains Darren Tristano, EVP at foodservice consultant Technomic. “To drive cravings and create interest in appetizers, salads and soups, operators must innovate with exciting dressings and dips, unusual ingredients and preparation techniques that can’t easily be duplicated at home. These encourage consumers to feel the experience is worth the extra cost.”

In recent reports on consumer attitudes toward appetizers, soups and salads, Technomic found the following:

• The number of heavy consumers of starters has dropped considerably in the last two years. Roughly half (51%) of consumers were considered to be heavy purchasers of salads in 2007; in 2009, that number was 33%. Heavy consumer numbers have slid from 40% to 24 % for appetizers.
   
• 58% of consumers overall, and 64% of consumers ages 18 to 34, are not fully satisfied with the variety of appetizers at full-service restaurants. 70% said that salad variety could be improved as well.
   
• 4 out of 5 consumers want sharable appetizers. Three quarters would consider ordering a combination platter. 
   
• Health drives the decision to order a salad as an entrée for 66% of consumers at lunch and 63% at dinner.

Source: Technomic Excerpted from Restaurant Business, July 2009

Check out these starter menu ideas:

• Caribbean Chicken Sliders
• Thai Turkey Salad
• Asian Chicken Salad in a Noodle Bowl
• Turkey Bruschetta