Sixty-two percent of nearly 1,600 chefs surveyed for the National Restaurant Association’s What’s Hot 2016 Culinary Forecast named barbecue a perennial favorite in 2016, making it one of the top three leading perennial favorites in restaurants.
As operators trim lunch menus, commodity offerings are losing out to options perceived healthier, more convenient, more sustainable and more unique in their flavor profiles.
Chipotle’s organic tofu Sofritas, Panera Bread’s Mediterranean Veggie Sandwich and Burger King’s BK Veggie burger are all popular and all lacking one thing: meat, which isn’t an accident.
Meat is increasingly ubiquitous. Once confined to the center of the plate, beef, pork, chicken, turkey and other proteins are emerging as popular snacks, appetizers and side dishes.
Meat and seafood are moving away from their traditional place as center-of-the-plate featured offerings as shoppers seek meals that are more creative, cost-effective and quicker to prepare.