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CHICAGO — Employers are taking steps to emphasize healthy lunch options on-premise, according to Technomic’s MenuMonitor.
Technomic’s MenuMonitor analyzes more than 540 noncommercial menus — including college and university, lodging, airports, recreation, health care, business and industry — and provides the foodservice industry with trends and opportunities for the noncommercial segment.
"Aligning with menu trends from limited- and full-service restaurants, top health claims at noncommercial foodservice segments are vegetarian, vegan and low-fat," said Bernadette Noone, vice president, Technomic. "Menu items like 'gluten-free' show substantial growth at commercial restaurants. However, gluten-free items are not growing as fast on noncommercial menus."
Technomic reported that on-campus menus are featuring more salads — 65 percent more than last year. It also found that heartier, indulgent foods like Mexican and pizza saw declines. Additionally, healthy produce is also gaining menu share, with the fastest growing ingredients include carrots, spinach, tomato and mushrooms.
Employer menus have also tripled the number of health claims advertised to staffers, according to Technomic.
For more information about Technomic’s MenuMonitor, visit here.