Press Release
Butterball Foodservice Launches Line of No-Antibiotics-Ever Turkey
May 16, 2017—Butterball Foodservice is providing more ways to serve turkey with confidence by introducing Farm to Family by Butterball™—a line of no-antibiotics-ever, all-natural turkey, raised on local family-owned farms and fed an all-vegetarian diet. According to Technomic, 66% of consumers prefer to eat proteins raised without antibiotics and 43% are willing to pay more...
Press Release
Consumer Preference for Butterball Turkey Burgers Creates Operator Opportunity
Taste, Quality & Brand Are Key Factors in Choosing Burgers Burgers are a popular menu category, and the incidence of turkey burgers in particular increased by 20 percent at the top 500 limited-service restaurants from 2015 to 2017.1 Understanding what consumers are seeking can help operators distinguish their offerings from the competition’s. According to Technomic,...
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Trusting the Source: How K-12 Operators can Feel Great About Their Meat Supplier
It’s safe to say every school nutrition professional wants the same thing: to successfully provide nutritious, kid-favorite meals that empower students to learn and grow.
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The Weight is Over: Guests Are Ready to Get Healthy
The last year has been a challenging one, to say the least. As consumers worked through the height of the pandemic and took on all kinds of adversity together, their new priorities often put healthy eating and exercise on the backburner. According to a survey conducted in February 2021 by The Harris Poll, 61% of...
https://www.butterballfoodservice.com/resources/the-weight-is-over-guests-are-ready-to-get-healthy/
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If headlines were any indication, you’d think that alternative meat dishes were a must-have for any menu. But consumer demand tells a different story. The percentage of diners looking for plant-based meat alternatives varies across regions, but only 10% say they regularly opt for such dishes. So, while there is no denying that plant-based foods...
https://www.butterballfoodservice.com/resources/how-meat-still-wins-on-menus/
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Make Turkey an Everyday Favorite
Diners shouldn’t have to wait until Thanksgiving to get their turkey fix. Operators are menuing it outside the holidays to meet rising demand, as 40% of consumers say they’d order turkey more frequently at restaurants if it were available. In addition, more than 40% believe that menus should provide turkey-focused options throughout the year. Consider...
https://www.butterballfoodservice.com/resources/make-turkey-an-everyday-favorite/
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Encourage Greater Spending on the Menu
Every detail of an operation influences patrons’ perceptions, and with the right approach, operators can lead customers to pay more. Creating the appropriate ambiance is one aspect of this process, setting the right tone through music, place settings, furniture and other design choices. An even more important tool for boosting business is the menu, as...
https://www.butterballfoodservice.com/resources/encourage-greater-spending-on-the-menu/
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Charring is an on-trend way to enhance dishes by creating smoky or woody flavors. It adds a touch of bitterness and darkened edges to food, resulting in a unique taste with a visual flourish. Instead of substituting ingredients, chefs can use charring to fine-tune recipes. Here’s what to know about this technique: Charring is the...
https://www.butterballfoodservice.com/resources/perfect-the-art-of-charring/
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Find inspiration you need to spice up typical morning menu side dishes and more: Better bacon: Instead of regular bacon or turkey bacon, offer a honey-pepper flavor option. Simply brush cooked bacon with honey, sprinkle on freshly cracked black pepper and microwave for 20–30 seconds. Perfect pancakes: Potato pancakes are a uniquely savory morning side...
https://www.butterballfoodservice.com/resources/breakfast-side-dish-twists/
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How Restaurants and K-12 Can Support Healthier Lifestyles
Diet-related illnesses like obesity continue to show concerning upward trends in the U.S., especially among kids and teens. This even prompted action at the government level, with the White House holding its first Conference on Hunger, Nutrition and Health in fifty years to discuss the effects of these issues on the population. Restaurant operators and...
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