Restaurants are offering pork more frequently on their menus, new research from Technomic finds. Over the past year, menu mentions of pork have increased by 7 percent, according to the foodservice consulting group’s MenuMonitor database. The meat is being featured in appetizers, entrees and side dishes. "Restaurants are using pork more often in main dishes and as an accompanying ingredient in menu items for various reasons," Bernadette Noone, director, Technomic MenuMonitor, ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?
Contact: Desiree Torres Desiree.Torres@penton.com