FSR March 2023

TRENDING ON THE MENU // Cheese

Cheese Trends A FEW KEY INSIGHTS FROM DATASSENTIAL ON CHEESE

CHEESES GROWING ON U.S. MENUS Table Copy

• The menu share of cheese as a broad category increased in 2022. • Parmesan is the most commonly menued cheese in the U.S., appearing on 54.4 percent of menus. • Soft cheeses are also widely menued. For exam ple, feta appears on 31.5 percent of U.S. menus, and cream cheese appears on 29.1 percent. • Plant-based cheese continues to gain traction. In fact, it has more than doubled its menu penetration over the last four years. • Trending cheese varieties like cotija and queso blanco reflect sustained interest in Mexican and Latin cuisine. BLUE CHEESE This semi-soft cheese has a strong, sharp taste and is made with cultures of edible mold that give the cheese its spots of blue or green. CONSUMERS Know It Have Tried It 87% 59% MENU EXAMPLE: Arugula Salad: Baby arugula, prosciutto, caramel apple vinaigrette, sliced apples, candied pecans, and blue cheese brûlée. Churrascos // MULTIPLE LOCATIONS, TEXAS

Menu Penetration 4-Year Growth

American Cheese

25.4%

+7%

Burrata

7.0% 6.3% 5.4% 2.8% 1.7% 3.1%

+18% +25% +126% +45%%

Cotija

Plant-Based Cheese

Beer Cheese Queso Blanco Cheese Curd

+32% +31%

CHEESE TRENDS TO WATCH & UNDERSTAND // COURTESY OF DATASSENTIAL

PROVOLONE Provolone is an aged stretched-curd cheese from Italy. It’s generally soft with a more mild flavor. CONSUMERS Know It Have Tried It 90% 82% MENU EXAMPLE: Salmon Florentine: Pan-seared wild-caught Atlantic salmon topped with a creamy mushroom, spinach, and provolone sauce. Ynot Italian // MULTIPLE LOCATIONS

ADOBE STOCK (2)

42

INDUSTRY-WIDE ISSUE

MARCH 2023