CHICAGO — Restaurant menus in the U.S. are featuring more pork dishes as centre-of-the-plate entrées, appetizers and sides, according to the Chicago-based research firm, Technomic.
“Restaurants are using pork more often in main dishes and as an accompanying ingredient in menu items for various reasons,” said Bernadette Noone, director, Technomic MenuMonitor. “First, the higher cost of beef has made pork a nice substitute in combo dishes. Where customers were once seeing chicken and beef on the menu, they may now see more affordable chicken and pork dishes. The popularity of bacon is another key factor. For the last few years we’ve seen bacon-related menu items increase by more than seven per cent annually.”
The new findings are part of an ongoing report on menu additions and changes to leading independent and chain restaurant menus, reported quarterly, and posted on Technomic’s searchable online MenuMonitor database.
For further report details, visit technomic.com.
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