1. Consumer Trends
Turkey lends itself to restaurant consumer trends; customers want convenience
and quality. According to a study from the National Restaurant Association, 65
percent of restaurant meals are fast food, take-out and gourmet-dinner kits.
Many operations, from fast food restaurants to employee cafeterias offer take-home
dinners. Turkey has a place in each of these segments that cater to convenience.
Turkey burgers, turkey salads and turkey tetrazzini are all part of the convenient
offerings available throughout the United States.
Consumers also insist on quality with their dining experience. They want
good food and service in a clean restaurant. Quality turkey products can assist
the chef and kitchen staff with pre-portioned cuts. The flavor of turkey is
diverse as noted by acclaimed Chef Loretta Barrett Oden of New Mexico, "Chefs
can do anything with turkey. It's just asking for wonderful flavors to wear
as its mantle."
2. Cultural Melting Pot
The market for ethnic fare continues to grow. In fact, ethnic food has grown
to such an extent that Italian, Mexican and Cantonese cuisines have joined
the mainstream, according to a National Restaurant Association consumer study.
These three cuisines have become so entrenched in the U.S. culture they are
no longer considered ethnic. The next wave of popular fare includes Thai,
Caribbean and Middle Eastern cuisines. Turkey is so versatile and complements
these cuisines.
3. Appetizers
According to a recent Menu Census, appetizers lead all menu categories as the
category that has increasing sales. Examples of turkey appetizers that are
popular throughout the states include Turkey Tortilla Crisps, Blackened Turkey
on Sugarcane Skewers and Turkey Sate with Spicy Peanut Sauce.
4. Turkey Fare
Deep-Fried Turkey
Deep-fried turkey is a Cajun tradition that has gained national attention in
the last few years. The trend has increased popularity because the deep-frying
process seals the outside while the interior remains very juicy and the skin
develops a crisp texture. Commercial catering operations offer deep-fried whole
turkey or turkey parts and restaurants feature the golden crisp bird as an
entrée, sandwich or salad.
Turkey Sausage
The guilt of eating sausage is diminished when customers order turkey sausages.
The use of low-fat turkey products allows the foodservice industry to create
interesting flavors. Creative combinations such as turkey andouille, Zinfandel
turkey sausage and breakfast blueberry sausages made with ground turkey are
receiving accolades from customers. Old standbys, such as Italian and Polish
turkey sausages are also enjoying greater popularity.
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