Study: Restaurant patrons want menu transparency for meat, poultry
More than six in 10 (60%) restaurant meat and poultry eaters say that "all-natural" is important when selecting meat/poultry dishes at a restaurant.
For many consumers, choosing a meat and poultry dish at a restaurant revolves around "keeping it real." That’s because they seek all-natural choices that reflect their desire to keep human intervention they perceive as negative out of the process, according to a study produced by market research publisher Packaged Facts, Rockville, Md.
The report, “Meat, Poultry and Seafood: Restaurant Trends and Opportunities,” reveals that more than six in 10 (60%) restaurant meat and poultry eaters say that "all-natural" is important when selecting meat/poultry dishes at a restaurant. But, these consumers also weigh whether the dish has no hormones, no antibiotics and no preservatives.