More than half of consumers (55%) want restaurants to offer a greater variety of chicken entrées.
April 17/Chicago/Press Release -- While poultry -- particularly chicken -- is well-represented on restaurant menus, many diners are hungry for change. More than half of consumers (55%) want restaurants to offer a greater variety of chicken entrées, and 40% of consumers want to see more options for turkey entrées on the menu.
“Escalating prices for beef and pork are nudging more consumers toward poultry,” says Darren Tristano, vice president of Technomic. “Operators and suppliers can leverage shifting expectations by exploring a wider range of versatility for chicken and poultry. These proteins are both highly adaptable to flavor innovation; look for opportunities to promote more poultry for breakfast, appetizers and snacks.”