Upgrading the center of the plate

It’s no secret that consumers love protein, whether it’s steaks, burgers or chicken wings. But today’s diners have a new set of dining expectations. Many seek healthier items, others want locally and ethically sourced ingredients and those with dietary concerns or restrictions might seek out plant-based options on menus.

Consumers who love protein have expectations to see them being used beyond classic applications with new, exciting and bold flavors. The strategy for satisfying these desires is to provide high-quality protein options that are full of flavor and texture, are used in visually appealing items and are a perceived value.

For operators, the time is ripe to innovate with classic proteins consumers seek out on menus. Although chicken remains consumers’ protein of choice, 45% of consumers who eat chicken strongly agree that restaurants should offer more chicken entrees with ethnic flavors, according to Technomic’s 2017 Center of the Plate: Poultry Consumer Trend Report. And turkey shows room to grow. Thirty-eight percent of consumers who eat turkey would like restaurants to offer turkey as a protein choice for a wider variety of entrees, according to Technomic.

Here’s a look at menu items using proteins in non-traditional applications.

Chicken

• East Coast Wings & Grill’s Avocado & Chicken Flatbread features grilled chicken breast, mozzarella, Roma tomatoes, bacon, avocado and garlic aioli, served on flatbread.
• Ruby Tuesday Buffalo Chicken Tostada features corn tostadas topped with Buffalo chicken and Swiss cheese, topped with celery, blue cheese crumbles and ranch dressing.
• Glory Days Grill’s Baymazing Crab & Grilled Chicken features two chargrilled all-white chicken breasts topped with Swiss cheese and jumbo lump crabmeat, available as a sandwich and served with seasonal vegetables.

Turkey

Beef

Pork