chicken dish

Poultry positioned to gain share at restaurants

Chicken remains consumers' protein of choice, while turkey shows room to grow.

Chicken remains consumers’ protein of choice, while turkey shows room to grow, according to Technomic’s recently released “2017 Center of the Plate: Poultry Consumer Trend Report.” 

According to the report, chicken consumption has been bolstered over the past few years by increasing uses for breakfast and snacking occasions. Meanwhile, turkey consumption is still centered around holiday meals, although 39% of consumers who eat turkey indicate that they are more likely now than two years ago to eat turkey during the rest of the year.

“Chicken’s adaptability will be on full display over the next few years as operators increasingly highlight this healthy protein across dayparts,” Kelly Weikel, director of consumer insights at Technomic, explained. “For turkey, operators will work to menu this protein in a way that is new and intriguing but still leverages turkey’s positioning as a familiar and healthy standby.”

Key takeaways from the report include:

  • 47% of consumers say it’s important for restaurants to be transparent about where they source their poultry.
  • 45% of consumers who eat chicken strongly agree that restaurants should offer more chicken entrees with ethnic flavors.
  • 38% of consumers who eat turkey would like restaurants to offer turkey as a protein choice for a wider variety of entrees.

Compiling findings from more than 1,500 consumers, as well as Technomic’s Digital Resource Library and MenuMonitor, the comprehensive “2017 Center of the Plate: Poultry Consumer Trend Report” serves as a guide to help foodservice operators and suppliers understand consumption behaviors and attitudes toward seafood, vegetarian and vegan options and to identify key areas of opportunity.

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