Chicken making a comeback in foodservice
date:May 23, 2012
has seen the most growth, followed by fast casual eateries.

In addition to the recent health-related issues surrounding beef, and the already high beef prices, we expect restaurants to start focusing their attention on other proteins, said Kathy Hayden, foodservice analyst at Mintel. Steakhouses have been struggling in this rough economy and have tried to compensate by offering smaller cuts or more surf and turf options, but ultimately, chicken menu innovation is giving restaurant-goers a fresh
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