date:Jan 29, 2013
5% above non-protein dishes, this should generally be a positive for restaurant operators.
According to Peter Reidhead, VP of strategy and insights at GuestMetrics, portion of sales was fairly evenly split between seafood (29%), chicken (29%) and beef (28%), followed by pork at 9% and a longer tail of less prevalent meats such as turkey, rabbit, duck and venison at a combined 4%.
However, these different categories of meat dishes experienced very different rates of growth in 2012, he said. As