Consumer interest in bowls is still going strong, and operators increasingly are looking to capitalize on that popularity by expanding the concept into new cuisines, ingredients and even meal types.
The term “bowls” now represents slightly more than a third (34.5%) of items featured on operator menus, up 4% during the past four years, according to market researcher Datassential. Specific variations on the concept have seen even greater growth. Datassential reports rice bowls are up 18% in the past four years and acai bowls, featuring the popular superfood berries, are up an impressive 54% during the same period.
And, while bowls are often considered the domain of to-go and fast-casual restaurants, even sit-down venues are jumping on the bandwagon. For example, True Food Kitchens added bowls to its menu in 2017. Bowls now represent 20%-25% of its menu mix, with the Ancient Grain Bowl and Teriyaki Quinoa Bowl topping sales, according to FSR Magazine.
Benefits of Bowls
The reasons behind the popularity of bowls are many and varied: Presentations are visually appealing, and the meals are relatively simple to eat, to name just two.
Their versatility is also a great advantage, according to Clemens Foodservice corporate executive chef Jen Moyer Murphy.
“Bowls have a combination of proteins, vegetables and carbs, so you’re getting a complete meal in one vessel that’s completely versatile,” Moyer Murphy said.
Other factors driving the growth in bowl offerings include:
- Portability: These meals travel well, and the packaging keeps everything together, unlike a sandwich that might fall apart during transit.
- Convenience: For operators, bowls often comprise common produce, starches and proteins, enabling them to leverage their existing food stock and supply chain.
- Customization: Operators and customers alike can assemble bowls using a variety of bases, proteins and sauces, making them very easy to conform to dietary restrictions and allergies.
The ability to customize bowls for your seasonal menu is another advantage, according to Moyer Murphy.
“When I’m crafting a bowl recipe for a fall menu, I might incorporate more comfort foods such as potatoes and squashes as well as a heavier type of grains like farro,” she said. “In summertime, I’d use quinoa as a grain. I also think about nuts and different superfoods, like kale and spinach, and ingredients that are going to brighten the dish because you eat with your eyes.”
Depending on the dining venue, bowls also can offer customers an interactive experience by allowing them to participate in the food preparation process. At Bolay Fresh Bold Kitchen in Wellington, Florida, for example, customers can choose from 10 base elements, customize their protein (including chicken options, steak au jus, mojo pulled pork, miso glazed tofu or roasted salmon with shawarma spices), select their toppings (e.g,. avocado, chimichurri tomatoes or pickled red onion) then finish it all off with one of an assortment of sauces.
Building on Tradition
There are typically five components to any bowl—base, protein, vegetables, sauce and crunch. And while some care needs to be taken when combining ingredients, operators have almost an endless array of combinations to explore when determining the best items for their menus.
- Base: Chefs can choose from any number of possibilities, including lettuce, rice, grains or noodles.
- Protein: Beef, pork, fish, seafood, tofu, tempeh and beans are all possible sources of protein.
- Vegetables: Whether cooked or raw, almost any vegetable can be used to add flavor, color and texture.
- Sauce: “The sauces make a big difference as well as what type of dressing you're using—that's going to take it to the next level,” said Moyer Murphy.
- Crunch: Nuts, seeds, corn kernels or pickled onions are among just some of the ingredients that can be used to distinguish a bowl offering from the competition.
Given the versatility and flexibility bowls offer, it’s easy to see how they can be customized for allergies, dietary preferences and for customers faithful to distinct eating plans. Chipotle has introduced a new line of Lifestyle Bowls with diet- and lifestyle-friendly names, including balanced macros, grain freedom and high protein.
And, while bowls often are thought of as fast and easy options for lunch or dinner, they’re starting to make a mark at different times of the day and at different courses of a meal.
Datassential notes both granola and smoothie bowls—perfect for breakfast, an afternoon snack or even as a healthy dessert option—are in the adoption phase of its menu adoption cycle chart.
Bowls Ideas That Are Porkfect
With consumer demand for global barbecue high, and more competition on the horizon, it will be important for operators to make their menus stand out from the crowd. Think outside the box in terms of the cooking methods, flavors and even the “meats” used.Speaking of breakfast bowls, Moyer Murphy recommends adding bacon to bowls for appetite appeal.
“If I’m putting together a perfect breakfast bowl, that might incorporate bacon and eggs on top of a sweet potato hash with some avocado. Our No Antibiotics Ever Farm Promise® Bacon can be perfect for consumers who are looking for bowls with clean ingredients.”
Moyer Murphy also notes that pork can be the protein component for a variety of bowls, including:
- Ground pork for an Asian bowl along with seasonings like ginger, sesame and soy.
- Ground sausage or chorizo featured in a Mexican bowl with rice and beans.
- Pork tenderloin for a health-forward bowl since it’s lean and has the nutritional benefits of B6, B12, iron and magnesium.
With some culinary creativity, operators can add new iterations of the traditional bowl concept to their menus and tap into the strong consumer demand for these one-dish meals.
Get inspired by our recipe gallery below and visit our Menu Ideas page for more ideas.
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