The lunch menu is changing — whether at restaurants, work or schools — due to a recovering economy, high protein prices, increased focus on ethnic cuisine or health. How does the typical chicken or beef item fit into this new atmosphere?
Pretty well, it appears. Chicken is featured in 80.6 percent of lunches; beef in 56.1 percent; shrimp in 44 percent and steak in 34.8 percent, according to Datassential’s MenuTrends US Chains & Independents Database.