Think about bacon – how often do you see them on the restaurant menus? Ever wonder how pervasive bacon is in the culinary world? Or what’s new in the bacon market in the US in 2024? Dive in to find a detailed analysis of the latest data on the bacon market in the US, including the latest faux-bacon items popping up on the menus.
Let’s talk bacon
What exactly is bacon? Traditionally, it’s pork belly, back, or side cuts with a glorious mix of meat and fat. Depending on the cut and preparation, it goes by different names: bacon, lardon, pancetta, guanciale… the list goes on. But if you’re a bacon aficionado, you already knew that. And if you think bacon is limited to just pork, think again!
But bacon isn’t just about pork anymore. You get less-fat bacon alternatives like turkey bacon. Even those with healthy and vegetarian preferences get bacon alternatives such as vegan bacon and facon. These alternatives usually have more protein and fiber and low fat.
4 out of 5 restaurants in the US serve bacon
That’s right—about 79% of all restaurants include this savory delight on their menus. Clearly, there’s a robust demand for bacon in the food-service industry. While bacon has reached every region quite fairly, the Midwest stands out as the region with the highest proportion of restaurants serving bacon. Around 82% to 85% of restaurants in this area feature bacon on their menus.
In terms of individual states, the states with the highest proportion of restaurants serving bacon are South Dakota (85.71%), Wyoming (84.98%), Montana (84.84%), Nebraska (84.11%), and North Dakota (84.11%). These states represent some of the most popular markets for bacon in the US. If you’re a bacon supplier, these are key regions where bacon is immensely popular and widespread.
Bacon across segments in the US market
Bacon is no stranger to menus across both Full-Service Restaurants (FSRs) and Limited-Service Restaurants (LSRs). However, FSRs take the lead as the more popular bacon market.
Within subtypes a whopping 94% of diners in FSRs include bacon on their menus. Pubs (93%), bars (81%), and fine dining FSRs (71.8%) aren’t far behind. This makes FSRs a prime territory for bacon suppliers and a go-to spot for bacon-loving customers.
But it’s not just about the number of restaurants—it’s about what’s on the menu! FSR diners once again take the top spot with 11.9% of their total menu items featuring bacon. Pubs follow closely with 9.7%, and LSR quick-service restaurants (QSRs) and bars show strong numbers with 9% of their menu items incorporating bacon. This consistency across FSR and LSR menus highlights the wide market for bacon.
Italian cuisine tops the chart for bacon consumption
When it comes to cuisines featuring bacon, Italian, American, and Mexican lead the bacon market in the US. Italian takes the top spot, with 33.4% of restaurants incorporating bacon into dishes like pasta carbonara and pizza. American cuisine follows closely at 30.6%, reflecting bacon’s deep ties to breakfasts, burgers, and comfort food. Mexican cuisine comes in third at 19%, where bacon enhances fusion dishes like tacos and burritos.
Making up 17% are cuisines like Chinese, Dominican, Greek, Japanese, Latin American, and more. While bacon might not be as central in these styles, it still has a growing presence. This diversity of usage highlights the versatility of bacon across both traditional and non-traditional culinary landscapes. That means, there’s plenty of market potential for food manufacturers and restaurants alike when it comes to using bacon as an ingredient.
Bacon is a breakfast favorite
Bacon dominates the breakfast scene, appearing on 81.40% of all bacon-containing menus. It pairs perfectly with eggs, and pancakes, and shines as the star of breakfast sandwiches, making its strong presence no surprise. Lunch, however, tells a different story—only 18.95% of bacon-containing menus feature it during midday. Dinner sees an even smaller share, with just 7.20% of menus including bacon.
When we look at specific menu items, bacon appears in 22.08% of all breakfast dishes. Lunch follows closely, with 5.77% of menu items incorporating bacon. Think of popular dishes like BLT sandwiches, burgers, and salads. For dinner, however, bacon shows up in only 2.13% of menu items. This indicates that bacon is more of an add-on or a secondary ingredient rather than a main feature later in the day.
Bacon prices: From fine dining to food trucks
Fine dining takes the lead in bacon pricing, with an average cost of $20.51 for bacon dishes. It’s no surprise—gourmet bacon comes with a side of sophistication and a larger price tag. Interestingly, the average price of menu items at these venues slightly exceeds that of bacon dishes, suggesting that bacon may not hold the premium status one might expect.
However, in all other restaurant subtypes, bacon dishes consistently show higher prices compared to overall menu averages. This market trend among restaurants highlights bacon’s status as a premium ingredient across various dining formats. The price gap is especially significant in FSR cafes, where consumers appear willing to pay more for bacon specials, signaling a strong demand for indulgent, bacon-centric meals.
Popular bacon menu in the US market
9 percent of the top-selling menu items in restaurants use bacon as an ingredient. Further, when it comes to the most popular menu items with bacon as an ingredient, sandwiches, pizza, and burgers top the list. The other menus with bacon are eggs, salad, wraps, and pasta. Restaurants are serving bacon in waffles too.
Ever heard of bacon-wrapped Oreos, bacon pecan brownie or bacon cheesecake cannoli? While bacon in dessert hasn’t fully gained popularity, don’t be surprised if you find bacon on the dessert menus.
Plant-based bacon – a new market
Vegetarian bacon, vegan bacon, facon, veggie bacon, vacon – they’re all the names for plant-based bacon. These plant-based high fiber, low fat bacon have started to appear on menus.
States like California, Ohio, and New York lead in the number of restaurants featuring these options. On a city level, Portland ranks first, followed by Brooklyn and Cleveland. As more cities embrace plant-based bacon, food manufacturers have a growing opportunity to tap into this expanding market.
Undoubtedly, bacon in the US market is versatile and a crowd pleaser in 2024. Full-Service Restaurants (FSRs) dominate in both the number of establishments offering bacon and the diversity of bacon menu items, especially in regions like the Midwest. The increasing variety of bacon alternatives—like turkey bacon and vegan options—further signals the growing inclusivity of bacon in menus. Hence, bacon’s influence in the culinary world is far from fading — it’s evolving with the trends and expanding its reach across meal types and dining experiences.
