The Power of "No”: There Are Things Your Customers Don’t Want

Recent studies around consumer behaviors and food trends have shown that consumers have become increasingly averse to menu items that include chemicals, artificial ingredients and antibiotics. Restaurants are actually increasing their customer base and profit margins by saying “no” — but how? This best-in-class standard is possible with the Perdue Difference, which prioritizes industry-leading animal care, transparency and expertise in menu claims.

In this infographic, designed by Perdue Foodservice specifically for restaurateurs, you’ll get insights into:

• What matters most to customers
• What, specifically, drives consumers to order off your menu
• How to upgrade your offerings and increase your bottom line