Prominence of Turkey On Menus Growing at Chain Restaurants

October 24, 2012
Washington, D.C.
FOR IMMEDIATE RELEASE CONTACT: Sherrie Rosenblatt, National Turkey Federation 202-898-0100 ext. 227, or Stacey Bukuras, Devine & Pearson 617-472-2700 ext. 144, PROMINENCE OF TURKEY ON MENUS GROWING AT CHAIN RESTAURANTS traffic supports rising interest in turkey use among operators Washington D.C. – May 2007 – The increasing prevalence of turkey on restaurant menus was highlighted in research released this month by Food Beat, Inc., a company that specializes in tracking trends within the foodservice industry. The May/June 2007 Food Beat newsletter reports that menu mentions of turkey among 200 chains included in its national survey have increased by nearly 20 percent over the past seven years. These findings on turkey usage are part of Food Beat’s larger review of menu trends for the second-half of 2006. “At the end of 2006, 52 percent of the top 200 chains in our database included a mention or mentions of turkey on their menus,” reports Food Beat in the newsletter article on the heightened visibility of turkey items in chains across the country. Furthermore, the survey found that turkey mentions in the second-half of 2006 increased by 13 percent among quick-service chains and by 11 percent at family restaurant chains over the same period in 2005., the web site of the National Turkey Federation (NTF), experienced a rise in traffic that parallels the Food Beat findings. In 2006, user sessions at the foodservice area of grew by 20 percent over 2005. Additionally, the NTF saw a 44 percent increase in the use of their foodservice-specific recipe database. “Operators are attracted to turkey for its versatility, which helps them stay on-trend – whether they want to offer customers greater variety, capitalize on popular ethnic cuisines, get creative with bold flavors, or provide dishes that are lower in fat and calories, turkey is a single product that can fill all of these roles,” comments Sherrie Rosenblatt, NTF's vice president of marketing and communication. “The data provided by Food Beat supports the interest in serving turkey, and the popularity of is a clear indicator that foodservice professionals are seeking ways to innovate through turkey products and recipes.” Based on its survey results, Food Beat found that sandwiches continue to be the most popular type of turkey item, though it also appeared on menus as meal entrees, breakfast dishes, and children’s options, as well as in salads and soups. The NTF sees a growing interest in turkey soups, which accounted for three of the five most-viewed recipes at in 2006. Food Beat also noted the unique turkey offerings of two past winners of the NTF’s annual “Turkey On the Menu” (T.O.M.) Award: Mimi’s Café in Orlando, FL, for its Turkey Walnut Salad on Raisin Bread, and Wendy’s restaurants for the Roasted Turkey & Basil Pesto Frescata Sandwich. About the National Turkey Federation The National Turkey Federation (NTF) is the national advocate for all segments of the $8 billion turkey industry, providing services and conducting activities that increase demand for its members' products by protecting and enhancing their ability to profitably provide wholesome, high-quality, nutritious products. Its award-winning web site,, offers consumers, food professionals and the media an extensive library of information including healthy eating and restaurant trends, turkey cuts and purchasing tips, turkey nutrition and cooking techniques, and turkey facts and trivia. Additionally, the site presents a searchable database of more than 1,500 recipes, offers a recipe E-mail program and provides special seasonal and holiday ideas. The National Turkey Federation is headquartered in Washington, D.C. ###