Diners desire more and more chicken

Charged with satisfying the shifting tastes of diners, foodservice directors have begun to add more chicken to their assortment, and for good reason. While getting enough protein is still a top nutrition priority, people are swapping beef and pork for chicken more and more. In fact, research shows that 91% of consumers eat chicken at least once a week, and 88% of consumers say they think that chicken is healthier than beef or pork, according to Technomic’s 2017 Center of the Plate: Poultry report.

Chicken first started beating out beef as America’s favorite protein in 2012, and the trend shows no sign of slowing down. Datassential found that 33% of U.S. consumers say they are looking to eat less beef and pork, and upwards of 25% of consumers say they want to consume more poultry.

Tom Super, senior vice president of communications at the National Chicken Council, said in a recent report, “Chicken tops the list of protein being consumed most often per week. And while retail sales continue to be strong, the survey shows that more people are eating chicken away from home, which is good news for chicken producers, foodservice establishments and the overall economy.”

With its popularity, flavor adaptability and low cost, chicken is such a versatile product that there’s no end to the options for noncommercial operators wanting to increase it on their menus.

Burgers and ribs 2.0

In the U.S., burgers are a staple meal option. The 2015 Datassential report, Burger Keynote, found that 75% of Americans eat a burger at least once a week. But, burgers don’t necessarily mean beef patties anymore. In fact, chicken burger menu mentions have risen 23% since 2014, according to the 2015 Food Business News article “Alternative Burgers Booming on Menus.”

Not only are more chicken burgers being served, but 46% of U.S. consumers—and 58% of millennials—would like to see even more burgers made with chicken, according to Technomic’s 2017 Center of the Plate: Poultry report. That means nearly half of diners –from patients and staff in healthcare settings to young students in the K-12 arena and older students in C&U – would enjoy more chicken options at mealtime.

Introducing an item like Brakebush’s new Flame-Grilled Chicken Burger would be a great option. It’s an all-natural, gluten free fully cooked burger that contains no added water or binders, just chicken and seasonings. With its grilled flavor, it provides the same satisfying meal as its beef counterpart – without all the fat. Brakebush also offers Thigh BoneZ™, chicken cut to eat like a rib. The new product is a tasty alternative to traditional racks of ribs and can be served baked, fried, grilled or pan-seared, as well as glazed.

Unexpected applications

Adding chicken to menus doesn’t mean sourcing more chicken tenders. There are plenty of unexpected ways to add the lean protein to foodservice repertoire, and customers are looking for meal choices that keep them on their toes. According to Technomic’s 2017 Center of the Plate: Poultry report, 48% of consumers say they would be interested in trying chicken entrees with new or unique flavors. For example, another new product from Brakebush, Chicken Sausage Topping can easily spice up pizzas, soups, and beyond while providing a lean protein.

Whether feeding those in healthcare or education foodservice segments, operators should look to chicken to satisfy diners’ desire for innovative, healthy protein.