| Characteristic | Share of respondents |
|---|---|
| Produce, fruits, vegetables | 65% |
| Hot breakfast foods: meats, pancake & waffle mixes, potato, etc. | 65% |
| Cold breakfast foods: cereal, yogurt, breads, etc. | 64% |
| Entrees: proteins - chicken, duck, seafood | 60% |
| Entrees: proteins - beef, lamb, pork | 60% |
| Croissants, Danish and muffins | 56% |
| Artisan breads and rolls | 55% |
| Microgreens: salads, premium lettuce | 55% |
| Side dish: soup, beans, grains, vegetables | 54% |
| Gourmet desserts: cakes, pies, brownies | 52% |
| Prepared bar appetizers, batters and breadings | 47% |
| Frozen desserts | 44% |
| Prepared entrees for banquets and buffets | 29% |
| Other bakery/dessert items | 1% |
| Other entrees/appetizers/soups/vegetables | 1% |
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Source
Source
Release date
June 2017
More information
Region
United States
Survey time period
April, 2017
Number of respondents
107 respondents
Special properties
mostly hotels that offer full-service F&B—i.e., they have at least one restaurant on-property.
Supplementary notes
Multiple answer were possible.
The source did not provide detailed information regarding the age of respondents or method of survey.
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