Soup & Salad Consumer: Left Side of the Menu Report
More than half of consumers (52%) say they order soup at restaurants at least sometimes, and 79% order salad with the same frequency. To continue to drive purchases and justify price points, soup and salad offerings will need to strike a balance as craveable but healthy, and innovative yet familiar. Click through the "Features" and "Benefits" tabs below to learn how this valuable report helps suppliers and operators capitalize on opportunities.
The latest consumer research: Exclusive Technomic survey of 1,500 consumers. Data collected for 1,000 Canadian consumers is also available.
Comparative year-to-year survey findings: Comparison data from Technomic's Previous Soup & Salad Consumer Trend Reports reveal shifts in consumer preferences and behavior.
In-depth coverage and analysis of restaurant menus: MenuMonitor, Technomic's exclusive online trend-tracking resource, reveals menu trends for soup and salad.
Trends, key findings and actionable opportunities: Expert insights into the future of soup and salad to better position your brand and products for success.
Top 10 Key Themes & Implications: A valuable guide to the study's top takeaways and opportunities to easily identify and share report highlights.
Consumer Data Tables: Easy-to-navigate electronic format includes all consumer interviews tabulated by cluster segments for gender, age, generation, ethnicity, region and income.
Featured on Technomic Access: Our exclusive online tool allows subscribers to conduct customized searches, download specific insights and graphics and create tailored presentations directly from this and other reports.
PowerPoint Presentation: An in-depth presentation containing all report exhibits and corresponding key findings is also available.
Understand soup and salad consumption: Discover how often and for what daypart and mealpart consumers eat soup and salad both at home and at; Fast-food and fast-casual restaurants, Family-style and casual-dining restaurants, Grocery- and convenience-store prepared-foods areas, Leading limited- and full-service restaurant brands
Explore attitudes and purchasing decisions: Determine how taste, quality, health, value and more impact soup and salad purchasing behavior
Support menu and product development: Identify in-depth preferences for soup and salad varieties, flavors and ingredients to prioritize the menu and product mix