Is It Time To Replace the Traditional Lunch Salad with the Protein Bowl ?

For decades, the Chef Salad and Cobb Salad have been standards on restaurant lunch menus. They still have their place and have some loyal followers, but today’s diners are looking for something different. They want meals that are fresh, customizable, choice of protein and leaving them feeling satisfied

It may be time for restaurants to rethink the traditional entree salad.

Enter the Protein Bow

A well designed protein bowl takes many of the things customers already like about a salad and turns them into a more complete meal. 

Picture a  protein bowl with flavored rice or quinoa, seasoned black beans, grilled veggies, fresh pico and grilled chicken. Top it off with sliced avocado and flavorful house dressing. 

The customer sees bright color, freshness and protein all in one bowl. 

More importantly, a new opportunity for the restaurant. 

When I think Healthy I’m not thinking “Just a Salad” 

Today eating well means more protein, vegetables, grains, beans and fresh ingredients. A large bowl of lettuce doesn't cut it anymore.

Protein Bowls are a natural fit. Restaurants can offer chicken, steak, shrimp and other proteins over rice quinoa, greens or any combination. 

Customizing Creates Sales Opportunities.

Offer a standard bowl and allow guests to add on.

Offer Double Protein

Extra - chicken, steak, shrimp, avocado, veggies,beans, cheese, bacon and sauces. 

This is an easy upsell. “Would you like double protein ?” helps increase check average.

The Kitchen can Benefit as well 

Protein Bowl added to your menu won’t require bringing in a large list of new ingredients. 

One ingredient = Multiple Menu Applications

Grilled Chicken used on a sandwich and also be included with a protein bowl. Black beans can appear in bowls, soups and side dishes. Pico can work with bowls, tacos, appetizers and grille protein. Grilled veggies can fit nicely on most menus

Cross utilization can help simplify inventory, reduce waste and give kitchen staff a way to turn existing products into revenue. 

A Fresh Menu Can Create a new Reason to Visit

Increasing sales isn’t always about raising priceSometimes it's more about a new reason to visit. Keep your business fresh and current. You need to be evolving

A guest who is tired of burgers or traditional salads will find the protein bowl more appealing. A regular customer can order chicken one visit shrimp next then steak the following week. Varity like this can help create repeat business.

Bottom Line

The Chef and Cobb Salad aren't going anywhere but operators shouldn't assume that they are enough to satisfy today’s customer who is looking for additional healthy, fresh, protein based meal. 

Protein Bowls offer the opportunity to modernize the menu, cross-utilize ingredients you already have in house while creating a fresh alternative to the traditional lunch salad. 

Take a look at ingredients you already have and put them together in a way your customers can enjoy. 

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