FSR February 2023

TRENDING ON THE MENU // Side Dishes

SideDishTrends A FEW KEY INSIGHTS FROM DATASSENTIAL ON SIDE DISHES

SIDE DISHES GROWING ON U.S. MENUS Type

• Side dishes have increased their menu share in 2022. • Consumers appreciate customization options, and side dishes offer variability for customizing entrées. • Traditional macaroni and cheese is considered to be in the “Ubiquity” stage of Datassential’s adoption cycle industry-wide. • Fruit as a side has increased menu penetration by 15 percent over the last four years, while side salads have decreased by 7 percent. • Global dishes continue to show strong growth, as well as dishes that combine a versatile, classic base with bold flavors. ONION RINGS Crispy and snackable, onion rings are sliced onions dipped in a seasoned batter and then deep fried. The outcome is a golden ring that packs a crunch. CONSUMERS Know It Have Tried It 97% 89% MENU EXAMPLE: Frings: Half onion rings and half steak fries, served with ranch. Hamburger Factory Restaurant // POWAY, CA

Menu Penetration 4-Year Growth

Chips

25.3% 20.8%

+3%

Fruit

+15% +31% +45% +60% +85% +95%

Broccolini

2.2% 1.1% 2.6% 1.1%

Lo Mein

Buffalo Chicken Mac

Elote

Sriracha Mac

1%

SIDE DISH TRENDS TO WATCH & UNDERSTAND // COURTESY OF DATASSENTIAL

BROCCOLINI A hybrid of broccoli and kai-lan, this leafy Chinese vegetable is milder than broccoli and can even have a sweet taste. CONSUMERS Know It Have Tried It 50% 24% MENU EXAMPLE: Broccoli Cheddar Egg Bake: Egg custard-soaked bread, fresh broccolini, cherrywood bacon, cheddar cheese, poached eggs, hollandaise, baby kale salad,

roasted marble mashed potatoes. Story Hill BKC // MILWAUKEE, WI

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FEBRUARY 2023