1. December 7, 2018 | technomic.com
U.K. University
Menu
Trends
Prepared for:
October, 2015 | Project #16127
December 7, | technomic.com

2. University menu overview University menus: starters and sides
Report Contents
University menu overview
University menus: starters and sides
University menus: mains
University menus: desserts 1 2 3 4

3. Key Findings
University menus have evolved and adopted many similar trends to commercial restaurants: embracing new definitions of “healthy” (gluten-free), infusing ethnic twists (Mexican formats), and meeting consumer demands for convenience and portability (sandwiches)
Guacamole and salsa have crept on to university menus, and are now featured in all key savoury areas of the menu on items ranging from the expected (nachos) to Pan-American fusion (BBQ pulled pork sandwiches)
With powerful menu growth of sandwich offerings, opportunity exists to experiment and differentiate not only with unique builds, but with various carriers and bread types
Fruit flavours have further penetrated university dessert menus, with exotic guava and refreshing mint flavours emerging

4. University menu overview
June 25, 2014 | Project #15896
© 2015 Technomic Inc.

5. University menus lean more heavily on mains and beverages in 2015
C & U Menu Item Distribution
Q3 2013
C & U Menu Item Distribution
Q3 2015
Base: 24 University Foodservice Location Menus
Source; MenuMonitor, Technomic Inc.
Base: 24 University Foodservice Location Menus
Source; MenuMonitor, Technomic Inc.

6. Sandwiches and hand-held items increase menu presence alongside Mexican staples
Fastest-Growing Products (Based On Change In Menu Incidence*)
*Minimum incidence threshold of 8 items required for consideration
Base: 4,282 smoothie items on 1,007 U.S. foodservice menus (2013)
4,108 smoothie items on 986 U.S. foodservice menus (2014)
4,169 smoothie items on 984 U.S. foodservice menus (2015)
Source; MenuMonitor, Technomic Inc.
Base: 24 University Foodservice Location Menus
Source; MenuMonitor, Technomic Inc.
*Minimum threshold: 5 menu items in current quarter
 = Sandwich/Hand-Held  = Plated Dish/Other

7. Diverse group of items declining on university menus
Fastest-Declining Products (Based On Change In Menu Incidence*)
*Minimum incidence threshold of 8 items required for consideration
Base: 4,282 smoothie items on 1,007 U.S. foodservice menus (2013)
4,108 smoothie items on 986 U.S. foodservice menus (2014)
4,169 smoothie items on 984 U.S. foodservice menus (2015)
Source; MenuMonitor, Technomic Inc.
Base: 24 University Foodservice Location Menus
Source; MenuMonitor, Technomic Inc.
*Minimum threshold: 5 menu items in current quarter
 = Other Dish  = Main Dish

8. C & U Menu Incidence: Healthy Callouts
Low-fat mentions disappear; vegetarian and gluten-free language soars across university menus
C & U Menu Incidence: Healthy Callouts
Base: 4,282 smoothie items on 1,007 U.S. foodservice menus (2013)
4,108 smoothie items on 986 U.S. foodservice menus (2014)
4,169 smoothie items on 984 U.S. foodservice menus (2015)
Source; MenuMonitor, Technomic Inc.
Base: 24 University Foodservice Location Menus
Source; MenuMonitor, Technomic Inc.

9. University menus: starters and sides June 25, 2014 | Project #15896
© 2015 Technomic Inc.

10. C & U Menu Incidence: Starters and Sides
Nachos boost Mexican starters, a variety of vegetarian soup types show menu growth
C & U Menu Incidence: Starters and Sides
Base: 4,282 smoothie items on 1,007 U.S. foodservice menus (2013)
4,108 smoothie items on 986 U.S. foodservice menus (2014)
4,169 smoothie items on 984 U.S. foodservice menus (2015)
Source; MenuMonitor, Technomic Inc.
Base: 24 University Foodservice Location Menus
Source; MenuMonitor, Technomic Inc.

11. Across university starter and side menus, salsa and other Mexican elements pick up momentum
C & U Starters and Sides Menu Incidence:
Top Flavours/Ingredients
Fastest-Growing
Flavours/Ingredients*
Flavour/Ingredient
Y-O-Y (‘13-’15) Change In
Menu Incidence
Coriander
400.0%
Flatbread
Sweet Potato
200.0%
Mexican
166.7%
Lemon
150.0%
Spiced
Raisin
Jalapeno Pepper
133.3%
Base: 4,282 smoothie items on 1,007 U.S. foodservice menus (2013)
4,108 smoothie items on 986 U.S. foodservice menus (2014)
4,169 smoothie items on 984 U.S. foodservice menus (2015)
Source; MenuMonitor, Technomic Inc.
Base: 24 University Foodservice Location Menus
Source; MenuMonitor, Technomic Inc.
*Minimum threshold: 5 menu items in current quarter

12. Guacamole emerges on university starter and side menus; BBQ sauce develops presence
C & U Starters and Sides Menu Incidence:
Top Condiments/Sauces
Salsa on the Menu
Mixed Beans, Smokey Chilli Salsa
University of Bath -
Claverton Kitchen
Vegetarian, dairy-free, gluten-free
Base: 4,282 smoothie items on 1,007 U.S. foodservice menus (2013)
4,108 smoothie items on 986 U.S. foodservice menus (2014)
4,169 smoothie items on 984 U.S. foodservice menus (2015)
Source; MenuMonitor, Technomic Inc.
Base: 24 University Foodservice Location Menus
Source; MenuMonitor, Technomic Inc.

13. Chicken boasts multiple applications to maintain pole position among starter proteins
C & U Starters and Sides Menu Incidence:
Top Proteins
New Chicken on the Menu
Chipotle Chicken Nachos
University of Edinburgh
Bar at JMCC
Served With Jalapenos, Salsa, Guacamole and Sour Cream (added Q3 2015)
Base: 4,282 smoothie items on 1,007 U.S. foodservice menus (2013)
4,108 smoothie items on 986 U.S. foodservice menus (2014)
4,169 smoothie items on 984 U.S. foodservice menus (2015)
Source; MenuMonitor, Technomic Inc.
Base: 24 University Foodservice Location Menus
Source; MenuMonitor, Technomic Inc.

14. New starter items Q3 2015: healthy, ethnic and elevated
The Lakeside Restaurant - University of Surrey:
Homemade Bread
With Cafe De Paris Butter. Vegetarian.
Brookes Restaurant – Oxford Brookes University:
Mushroom Soup
Cheese Straws, Tarragon Dressing
Interval Café and Bar – University of Sheffield:
Hummus And Flatbread Mezze Plate
Warm flatbread served with 2 pots of hummus, choose from plain (Vegan), Pesto (Vegetarian) or jalapeño (Vegan).
Level 1 – University of Bath:
Indian Sambar Dhal

15. Starter and side average menu pricing over time
Starter/Side Items
Q3 2013
Q3 2014
Q3 2015
% Change (‘13-’15)
Baked Potato
£2.27
£2.11
£1.95
-14%
Beans
£0.72
£1.48
£0.82
14%
Breaded Protein
£2.10
£3.04
£4.22
101%
Breaded Vegetables
£2.30
£1.96
£2.63
Breads
£1.26
£1.33
£1.39
10%
Deli Salads
£1.06
£1.18
£0.96
-9%
Dips
£1.83
£1.31
£2.12
16%
Fries
£1.80
£2.02
12%
Fruit
£0.77
£0.93
21%
Mashed Potato
£1.20
£1.73
£1.91
59%
Mexican --
£4.00
£3.73
Mixed Side/Extra
£0.75
£1.75
£0.60
-20%
Nachos
£4.23
£4.28 7%
Non-Breaded Vegetable
£1.38
£1.51
28%
Non-Breaded Protein
£2.43
£3.10
£3.92
61%
Other Potato Dish
£1.08
£1.23
£1.10 2%
Other Starter
£2.70
£2.67
£3.20
19%
Pasta/Noodles
£2.14
£1.50
-41%
Potato Skins
£2.50 0%
Protein Side/Extra
£0.91
£0.62
£0.65
-29%
Rice/Grains
£1.46
£1.27
-13%
Salad
£1.97
£2.68
£2.05 4%
Samplers
£4.59
£4.48
£5.95
30%
Soup
£2.06
£2.20
£2.26
Wings
£3.16
£3.36 1%

16. University menus: mains
June 25, 2014 | Project #15896
© 2015 Technomic Inc.

17. C & U Menu Incidence: Mains
University menus go all in on sandwiches; hot dogs and vegetable mains emerging
C & U Menu Incidence: Mains
Base: 4,282 smoothie items on 1,007 U.S. foodservice menus (2013)
4,108 smoothie items on 986 U.S. foodservice menus (2014)
4,169 smoothie items on 984 U.S. foodservice menus (2015)
Source; MenuMonitor, Technomic Inc.
Base: 24 University Foodservice Location Menus
Source; MenuMonitor, Technomic Inc.

18. Sandwich carriers lead fastest-growing ingredients list; increased interest in ethnic dishes boosts lime
C & U Mains Menu Incidence:
Top Flavours/Ingredients
Fastest-Growing
Flavours/Ingredients*
Flavour/Ingredient
Y-O-Y (‘13-’15) Change In
Menu Incidence
Brioche
1800.0%
Bun
1400.0%
Lime
1100.0%
Nuts
600.0%
Lox
500.0%
Rosemary
450.0%
Pesto
350.0%
Hummus
Feta
300.0%
Ginger
Base: 4,282 smoothie items on 1,007 U.S. foodservice menus (2013)
4,108 smoothie items on 986 U.S. foodservice menus (2014)
4,169 smoothie items on 984 U.S. foodservice menus (2015)
Source; MenuMonitor, Technomic Inc.
Base: 24 University Foodservice Location Menus
Source; MenuMonitor, Technomic Inc.
*Minimum threshold: 5 menu items in current quarter

19. Across university main dishes, pesto’s ascendance helped by numerous flavourful sandwich builds
C & U Mains Menu Incidence:
Top Condiments/Sauces
Pesto on the Menu
Pesto Portobello Burger In A Focaccia Bun
University of Essex – Fusion
Seared Large Flat Mushroom, Stacked With Fresh Basil Pesto, Crisp Lettuce, Tomato and Halloumi Cheese. Vegetarian
Base: 4,282 smoothie items on 1,007 U.S. foodservice menus (2013)
4,108 smoothie items on 986 U.S. foodservice menus (2014)
4,169 smoothie items on 984 U.S. foodservice menus (2015)
Source; MenuMonitor, Technomic Inc.
Base: 24 University Foodservice Location Menus
Source; MenuMonitor, Technomic Inc.

20. Pork, ham and chicken all gain ground on university main dish menus
C & U Mains Menu Incidence:
Top Proteins
New Pork on the Menu
Roast Pork, Stuffing, Apple Sauce Sandwich
University of Bath
Claverton Bar and Deli
(added Q3 2015)
Base: 4,282 smoothie items on 1,007 U.S. foodservice menus (2013)
4,108 smoothie items on 986 U.S. foodservice menus (2014)
4,169 smoothie items on 984 U.S. foodservice menus (2015)
Source; MenuMonitor, Technomic Inc.
Base: 24 University Foodservice Location Menus
Source; MenuMonitor, Technomic Inc.

21. New main dish items Q3 2015: from traditional to vegetarian and fusion
Eat Central - University of Sussex:
Crushed Bean Burger
With Lime And Tomato Salsa In A Bap. Vegetarian.
Habita – Northumbria University:
Go The Whole Hog And Order A Super Dog
Served With Cheese Guacamole, Sour Cream, And Chives.
Dine Central – University of Sussex:
Sausage And Onion Toad In The Hole
Interval Cafe and Bar – University of Sheffield:
Gnocchi With Baked Salmon, Tomato And Red Pesto
Served in a tomato and red pesto sauce.

22. Main dish average menu pricing over time
Starter/Side Items
Q3 2013
Q3 2014
Q3 2015
% Change (‘13-’15)
Asian Bowl
£4.91
£4.83
£4.51
-8%
Beef Dish
£5.24
£6.24
£6.05
16%
Breakfast Starch
£1.21
£1.24
£1.25 4%
Burgers
£4.90
£4.97
£5.38
10%
Chicken Dish
£5.63
£5.08
£5.06
-10%
Combo Plates
£4.60
£3.66
£4.04
-12%
Egg Dish
£3.96
£3.04
£3.64
Fish Dish
£7.31
£5.37
£5.20
-29%
Hot Dogs --
£4.70
£4.53
Mexican
£4.71
£4.94
£4.13
Mixed Grill
£12.95
£7.90
£4.72
-64%
Other Dish
£3.98
£4.00
£4.03 1%
Other Protein Dish
£7.35
£5.61
£6.29
-14%
Pasta/Noodles
£4.32
£4.55 6%
Pizza
£5.12
£5.29 3%
Pork Dish
£7.17
£6.01
£5.77
-19%
Rice Dish
£7.03
£3.84
-45%
Salad Main Dish
£4.84
£4.37
£4.15
Sandwich
£2.87
£3.07
£3.28
14%
Savoury Pie
£7.83
£4.77
£3.99
-49%
Shellfish Dish
£4.25
£4.98
£8.25
94%
Vegetable Dish
£3.77
£4.12

23. University menus: desserts
June 25, 2014 | Project #15896
© 2015 Technomic Inc.

24. C & U Menu Incidence: Desserts
Emerging desserts on C & U menus include cheesecake, dessert waffles and milkshakes
C & U Menu Incidence: Desserts
Base: 4,282 smoothie items on 1,007 U.S. foodservice menus (2013)
4,108 smoothie items on 986 U.S. foodservice menus (2014)
4,169 smoothie items on 984 U.S. foodservice menus (2015)
Source; MenuMonitor, Technomic Inc.
Base: 24 University Foodservice Location Menus
Source; MenuMonitor, Technomic Inc.

25. Fruit flavours gain ground on university dessert menus
C & U Dessert Menu Incidence:
Top Flavours
Emerging Dessert
Flavours/Ingredients
Newly Added Flavour (Q3 2015)
Cherry
Mint
Cranberry
Lemongrass
Black cherry
Cheddar
Chocolate raspberry
Mixed berry
Banoffee
Amaretto
Guava
Base: 4,282 smoothie items on 1,007 U.S. foodservice menus (2013)
4,108 smoothie items on 986 U.S. foodservice menus (2014)
4,169 smoothie items on 984 U.S. foodservice menus (2015)
Source; MenuMonitor, Technomic Inc.
Base: 24 University Foodservice Location Menus
Source; MenuMonitor, Technomic Inc.

26. New dessert items Q3 2015: sophistication and depth of flavour
Brookes Restaurant – Oxford Brookes University:
Lemon And Basil Cheesecake
Level 1 – University of Bath:
Milkshakes
Strawberry and banana, pea and banana, mixed fruits.
The Lakeside Restaurant – University of Surrey:
Seasonal Fruit Salad With Amaretto Custard Glaze
Bar at JMCC – University of Edinburgh:
Scottish Cheese Selection
Mull Cheddar, Strathdon Blue, Gruth Dhu, Fruit Chutney and Oatcakes.

27. Dessert average menu pricing over time
Starter/Side Items
Q3 2013
Q3 2014
Q3 2015
% Change (‘13-’15)
Baked Goods
£2.05
£1.93
£1.89
-8%
Fruit
£0.36
£0.73
£1.13
213%
Ice Cream
£2.52
£2.54
£2.44
-3%
Other Dessert
£1.68
£1.58
£2.20
31%
Pudding/gelatin
£2.88
£3.90
£2.02
-30%

28. Questions? Connect with Technomic!
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Client Relations Associate
April Brady
Client Relations Associate
Robert Byrne
Manager, Market Insights