Turkey gobbles up menu space
Oct. 13, 2014
by Meat&Poultry Staff
|Turkey is versatile enough to serve in all day parts. (Photo by Butterball)
GARNER, NC –Turkey is taking its place on foodservice menus.
Rising prices for beef and pork have prompted foodservice operators to look for cost-effective and healthy alternatives. Butterball Foodservice said turkey usage has increased by 6 percent from 2012 to 2013, and more than 60 percent of foodservice operators agree that turkey can be used as an alternative for other proteins.
Butterball Foodservice is reaching out to foodservice operators with multiple recipes and menu ideas that include turkey. The unit of Butterball LLC noted that in addition to its versatility, turkey meat can be incorporated into a variety of current menu trends such as craft burgers, comfort foods and ethnic-inspired breakfasts.