Meat + Poultry - June 2007 - 70
Lunch hour
competition
Salads and hot meals challenge
sandwiches during lunch
By Eric Schroeder
eschroeder@sosland.com
W
hile remaining the No. 1 food
eaten at lunch, homemade
sandwiches are facing increased competition for share of stomach - in some cases, the competition
is getting "heated." According to The
NPD Group's 21st Annual Eating Patterns in America report released late in
2006, 36 percent of all lunches served
in-home included a sandwich, a slow
decline from 1990, when 45 percent of
all in-home lunches included sandwiches. Today, more consumers are bringing
lunches home from restaurants, according to The NPD Group. In 2006, the average American brought home a recordhigh, 13 lunches from restaurants, up
from the average of eight lunches that
prevailed during the 1990s.
"I think we're saying, 'Let the restaurant operator worry about having
fresh bread, fresh tomatoes, fresh lettuce and fresh meat," said Harry Balzer, vice-president of The NPD Group.
"While the frequency is still low, this is
a reflection of a bigger issue: How do
we make fresh foods easier?"
Contributing to the decline in sandwiches has been rapid growth in the
success of curbside takeout, an option
where consumers call in lunchtime orders and pick them up for carry-out. In
many cases these meals are taken home,
but there is no question they deliver on
consumers' need for convenience - or
that they are cutting into consumption
of homemade sandwiches.
76
I
MEAT&POULTRY
I
June 2007
I
Salad success
Perhaps the biggest challenge to sandwiches as the main event at lunchtime
comes from the growing variety of
salads. While full-service casual dining restaurants stand as the leading
category as a resource for salads, a
number of different outlets are getting
into the act. Quick-service restaurants
and quick-casual restaurants both have
become outlets for salads, boosted by
the restaurants' efforts to improve and
promote salads.
"At lunch, consumers are frequently
focused on convenience, but still want
high quality at a lower price," said Darren Tristano, executive vice president
of information services at Technomic,
a research and consulting organization
for the food industry.
He added that quick-casual restaurants are facing pressure to create new
signature salad dishes while keeping
prices competitive. Currently, consumers are keen to ethnic trends, particularly those with a focus on Southwest,
Asian and Mediterranean flavors - a
shift from Cajun and buffalo flavors that
used to be popular.
Tristano noted several reasons salads
have performed well during the lunch
hour, including good quality, improved
price points, and the highly customizable nature of many products.
"Salad has really come across as being healthy and customizable," he said.
"You can have it your way."
www.MEATPOULTRY.com
Since it first introduced its Premium
Salad program in 2003, McDonald's
Corp. reports customers have purchased more than 500 million salads,
providing an alternative dining option
for consumers who may otherwise select a sandwich or hamburger. In April,
McDonald's launched a Southwest Salad
featuring oven-roasted tomatoes and
poblano peppers.
"The Southwest Salad is inspired by
the authentic tastes of chili and lime
flavors found in traditional southwest
cooking," said Dan Coudreaut, McDonald's executive chef and Southwest Salad innovator.
Los Angeles-based Organic to Go,
the nation's first casual cafe to be certified as an organic retailer, also recognizes the growth of salads, and introduced
a range of options as part of its lunch
menu. Cucumber, tomato and feta salad; Cantonese chicken salad; tofu salad;
and epic harvest salad are a few of the
restaurant's latest introductions.
But restaurants aren't the only ones
pushing salads as a lunchtime meal. A
few of the nation's largest food companies have introduced salad entrees
as an alternative to sandwiches. Sara
Lee Food & Beverage in late April
introduced a line of salad entrees under the Hillshire Farm name. Available
in four varieties - chicken Caesar, turkey and ham chef, chicken and bacon
club, and turkey and cranberries with
ham julienne - Hillshire Farm Entrée
http://www.MEATPOULTRY.com
Meat + Poultry - June 2007
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Contents
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