Vegetarian dishes now account for 31% of new items added to menus across all courses – up from 18% last year, according to the latest research from M&C Allegra Foodservice.
This month’s analysis from our brands & corporates service puts the increase in the share of vegetarian dishes down to the growing lifestyle trend of ‘flexitarianism’ or part-time vegetarianism.
The healthier eating mega trend also plays a role, as operators expect consumers to embrace vegetarian dishes as healthier options.
Vegetarian additions were common at pub and casual restaurants, as operators responded to healthier eating and flexitarianism trends. Spicier flavours were also a key influencer, with Carluccio’s adding a spicy duck dish and Pizza Hut’s new ribs can be ordered spicy. Barbecue inspired dishes were a popular new addition to pubs menus, with Harvester and Wetherspoon both adding barbecue mains. Healthier eating and free-from trends were also catered to in the way of new carbs, in particular quinoa, which was added to menus at Leon, Nando’s and Wahaca.
The research also shows a rise in the number of new items being added to menus year-on-year. The total number of items identified as new to the menu was 185 in 2015, up from 179 in the same period in 2014.
M&C Allegra expects marginally less new items to be added to menus in the future. Operators are expected to focus on less choice, but more relevant choice and on refining existing menus. Many consumers associate shorter, simpler menus with higher quality through specialisation.
To find out more about this monthly analysis and gain access to over 140 in-depth profiles please contact Hannah.fluker@mcallegra-fs.com.
