Total menu incidence of vegetables has increased over 11% in the past three years.
October 8/Chicago/PRNewswire -- Total menu incidence of vegetables has increased over 11% in the past three years. Not only are these super foods more prevalent in restaurants today, but the most innovative operators are transforming vegetables like eggplant, cauliflower and zucchini into center-of-the-plate options.
"An increase in the price of proteins has given chefs the opportunity to introduce inventive vegetable formats onto the menu," says Technomic executive vice president Darren Tristano. "For example, operators have found a variety of uses for kale, and it has grown in total menu incidence by almost 400% over the past five years. Additionally, different preparation methods, like roasting Brussels sprouts or caramelizing root vegetables, have had a big influence on the way vegetables are menued."