Consumers are seeking healthier dining options.
According to Datassential's New Healthy Keynote Report, personalized nutrition has been a trend to watch in 2020. More than ever, operators need to accommodate individual needs and offer menu transparency. Nearly 40 percent of consumers are eating less red meat, but not giving up on meat entirely.1
Sixty-four percent of consumers say they are not interested in becoming vegetarians.1 Turkey offers a lean protein option with tremendous versatility. Let this seasonal guide be a starting point for innovative ideas on giving traditional comfort foods a healthy makeover.
For premium turkey, you can rely on Perdue Foodservice. With third-party verified menu claims, consumers can feel confident in the quality. No Antibiotics Ever, 100 percent vegetarian fed and never imported are menu claims that promote trust and transparency. Perdue’s high standards for animal care lead the industry and are audited by U.S. Department of Agriculture (USDA).
The PERDUE® HARVESTLAND® and PERDUE® No Antibiotics Ever brands help satisfy the growing demand for premium attributes.
SPRING
TURKEY BURGER
Trevis Langley Culinary Director Red Cow, Minneapolis-St. Paul, Minn.
REINVENT YOUR TURKEY BURGERS
with avocado and bean add-ins and unusual toppings like radish and crushed pistachios.
LIGHTEN UP LATIN AMERICAN FARE
with pulled turkey, pico de Gallo and avocado vinaigrette in this Pan-fried Turkey Tostada.
SUMMER
THINK SOCIAL
Use high quality photos to promote turkey specials on social media.
GO BEYOND SANDWICHES AND SALADS with this Roasted Turkey and Brie Flatbread.
REIMAGINING THE TURKEY SANDWICH
MEDIA NOCHE
Jose and Julieta Riesco Chef/Owners Nini’s Deli, Chicago, Ill.
RAISIN D’ÊTRE CURRIED TURKEY SALAD
Ari Weinzweig Co-Owner/Founding Partner Zingerman’s Delicatessen, Ann Arbor, Mich.
FALL
BRING CUSTOMERS IN with healthier comfort foods.
TURKEY, SWEET POTATO AND KALE NEATLOAF
John Chiakulas Chef/Partner Beatrix, Chicago, Ill.
