It’s no surprise that fluctuations in how flush we feel affect consumer buying habits, and that’s true with what sells on restaurant menus.
Researchers in the Health Promotion Department of Coastal Carolina University in South Carolina took a look at entree ordering habits during the economic downturn and presented their findings at the 2011 American Dietetic Association meeting. They found steaks took a hit, with the percentage of beef entrees ordered falling 7 percent from 2008 to 2010. Smaller, leaner cuts of sirloin, which are priced lower on menus, did show a 3 percent uptick in popularity. Chicken rose slightly, and seafood remained flat.
But a bright light shone for salmon. Despite being one of the more expensive entree items, salmon orders were up during the down economy, nearly doubling from 2008 to 2010. Researchers surmise menu moves for salmon and lean beef reflect changes in dietary awareness. Perhaps people really do value their health when the value of their wealth is falling.
Hail the humble heroes
Of course, foods don’t have to be fancy to be fine. There are many humble heroes on the menu that are affordable, delicious and nutritious, such as greens, grains, beans and legumes.
Take the chickpea. You may have first met chickpeas on a salad bar presented in a little square metal container with all the other topping options. But eating chickpeas, or garbanzo beans as they’re called in Spanish cultures, is as old as the ages. They are used in cooking literally all over the world, from the Mediterranean to the Middle East, Spain to Mexico, and are an important ingredient in African and Indian cuisines.
Noted food expert and author Sharon Tyler Herbst defines the chickpea in her book "The Food Lover’s Companion," as “a round, irregular-shaped, buff colored legume slightly larger than the average pea with a firm texture and mild nut like flavor.”
Chickpeas can be eaten cold in salads, cooked into stews and soups, and even ground into flour and used in baking or as a batter in frying. Chickpeas are ground and shaped into balls to create the Mediterranean specialty falafel, which has a satisfying meaty consistency and is often featured on vegetarian menus.
If you like dipping carrots and celery or crackers into hummus, then you’re eating mashed chickpeas seasoned with lemon juice, garlic and olive oil.
Nutritionally, with about 100 calories per half cup and a good source of fiber, chickpeas and other beans are on the go-to list of foods that help lower the risk of heart disease and cancer, and help control blood-sugar levels. And because they’re packed with protein and are filling without being high in calories, they’re welcome on weight-control diets. In fact, a quarter cup of beans can be a substitute for an ounce of meat, poultry or fish, according to the U.S. Department of Agriculture’s My Plate food guide.
So, while other lunch guests at Chops slice into $30 steaks, why not order the $10 Chops Chopped Salad featuring Tuscan white beans, chopped egg and a bit of blue cheese. It's a healthy move for both bottom lines.
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