Chicken can be a powerful and versatile sales driver for restaurant operators, provided they pay attention to the attributes consumers are looking for and create recipes that appeal to consumers’ adventurous and ever-more-sophisticated palates. Consumers love chicken and eat it frequently. Nearly three-quarters of consumers—70%—eat chicken dishes weekly, and among those who eat chicken, 42% order it from foodservice at least once per week, according to Technomic’s 2019 Center of the Plate: Poultry Consumer Trend Report.
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This post is sponsored by Tyson Foods, Inc.