Operators economize with chicken breasts

Operators economize with chicken breasts

The inexpensive, popular meat cut is helping restaurants combat rising protein prices

Protein prices are spiking across the board, and with the drought in the Midwest continuing to boost the cost of feed, they are unlikely to come down any time soon, experts predict.


There is one exception, however — chicken breast.


Commodities expert and Nation’s Restaurant News columnist John Barone, president of Market Vision Inc., calls this most-popular cut of America’s most-popular bird the “savior of foodservice.”


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