• QSR Magazine , Friday, May 25, 2012 10:02 AM

After the recent report of mad cow disease in California, combined with the bad press over the beef industry from pink slime, chicken looks to be making a resurgence on the foodservice scene, per Mintel. “In addition to the recent health-related issues surrounding beef, and the already high beef prices, we expect restaurants to start focusing their attention on other proteins,” says Kathy Hayden, foodservice analyst at Mintel. “Steakhouses have been struggling in this rough economy and have tried to compensate by offering smaller cuts or more surf and turf options, but ultimately, chicken menu innovation is giving restaurant-goers a fresh and less expensive option while dining out.”

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