Chicken provides a versatile base for menu innovation

Chicken remains the most affordable and versatile of proteins, offering K-12 foodservice operators a centerpiece for menu innovation that meets consumer demands for global flavors.

More than three fourths of consumers—77%—report eating chicken at least once per week, including 55% who eat chicken at least two to three times per week, according to Technomic’s 2021 Center of the Plate: Poultry Consumer Trend Report.

The report also found that chicken accommodates consumers’ interest in health, with 79% reporting that they consider chicken to be healthy. Consumers are attracted to poultry menu claims that include “real,” “natural,” “clean” and “antibiotic-free,” along with claims around freshness and scratch preparation, the Technomic report found.

Younger consumers are also highly interested in trying chicken dishes that incorporate global flavors or new/unique flavors and ingredients, according to the report, signaling an opportunity for foodservice providers in the K-12 foodservice segment to offer approachable and flavorful  menu items built around this popular and versatile protein. Pulled chicken in particular offers a range of possibilities for menu innovation.

Following are some suggestions for flavorful dishes that incorporate Tyson NAE 100% all Natural Low Sodium Pulled Chicken:

For more information and innovative menu solutions for your K-12 foodservice operations, visit Tyson Foodservice.