Leading restaurants are expanding their protein selection on menus by offering more pork dishes, according to foodservice consultants Technomic. With a 7 percent increase in menu mentions over the past year, pork is now being showcased in appetizers, entrées and sides. This protein suits the trend of using rustic, natural ingredients, from Chipotle’s use of naturally raised pork for its carnitas to Cooper’s Hawk Winery & Restaurants’ new All-Natural Iowa Pork Tenderloin Medallions with a maple, mustard and pretzel crust.
The findings are part of Technomic’s ongoing examination of menu additions to leading independent and chain restaurant menus, which are collected quarterly and are available on Technomic’s searchable online MenuMonitor database.