Consumers' growing interest in healthful dining-out choices is expected to dovetail with operators' needs to develop new and more exciting dishes in 2014, further positioning turkey as an increasingly viable choice of protein for restaurants across all segments of the industry. At the same time, the rising cost of beef likely will motivate chefs and foodservice operators looking to update their menus to consider turkey as an attractive protein substitute when developing both ...
Register to view this article
Registering for Premium Content on Restaurant Hospitality will give youINSTANTaccess to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’sFREE, easy and quick.