If you’re holding a restaurant menu, the odds are good that chicken will be on it. In our new normal of living through a historic pandemic, some things change and others don’t. And chicken has definitely proven its staying power. While consumers crave reliable, steady favorites, they are also interested in animal welfare, sustainable packaging and spicy, ethnic foods.
“Chicken is the most popular among these proteins on menus, appearing on 95% of all U.S. menus, followed by beef (78.%) and pork (58.%),” says Mike Kostyo, trendologist at Datassential, based in Chicago.