Volume 45: Now on Menus

Pork is a versatile back-of-house favorite, a menu must-have for popular restaurants, and a top performer across dayparts. From a Tuscan brunch bowl with sausage, quinoa and kale, to slow-roasted pulled pork sandwiches to bacon-wrapped pork tenderloin medallions, patrons can’t get enough of its incredible flavor. Take a look at our menu innovation report to […]

Volume 44: Now on Menus

Savvy operators are pushing the boundaries of creativity with pork, serving up innovative preparations that show off its versatility and incredible flavor. From grilled pork chop breakfast sandwiches to bánh mì pork burgers, take a look at our menu innovation report to see who’s doing more with the menu. Carl’s Jr. and Hardees are promoting […]

Volume 43: Now on Menus

Pork is a menu must-have at restaurants around the country. It’s the perfect canvas for creative expression, and an exciting addition to any daypart – from a loaded croissant breakfast sandwich made with Black Forest ham, bacon and sausage, to spicy eggrolls filled with bourbon-infused pulled pork, to pork chop Milenesa and prosciutto-wrapped shrimp. Take […]

Volume 42: Now on Menus

For premium, profitable and popular menu items, chefs across the country are turning to pork. From small, shareable plates like a pork belly flatbread with hoisin sauce to center-of-plate entrées like a cocoa spice-rubbed pork tenderloin with whiskey jus, pork’s versatility makes it a back-of-house favorite, and patrons can’t get enough of the amazing flavor. […]

Volume 41: Now on Menus

Pork dishes are popping up on menus across the country. From pork belly bánh mì sandwiches to woodfire-grilled porterhouse chops to ham, bacon and sausage, chefs and patrons love pork’s versatility and incredible flavor. Read our menuing report to discover who’s heating up the menu with pork. Outback Steakhouse is featuring a Wood-Fire Grilled Pork […]

Volume 40: Now on Menus

Pork had a major impact again in 2014. Its authenticity and versatility make it a chef favorite – and from sweet and savory pork carnitas to soy-glazed pig wings, consumers can’t get enough of its amazing flavor. Take a look at who’s cooking with pork. Kona Grill is featuring Pig Wings as a seasonal item. […]

Volume 39: Now on Menus

Menus across the country are getting more creative. Pork’s popularity continues to grow and savvy chefs are serving up unique preparations that show off its versatility and incredible flavor. From spicy sausage breakfast sandwiches to candied bacon-topped burgers, discover who’s cooking with pork. Wendy’s introduced the three pulled pork items nationally that they tested early […]

Volume 34: Now on Menus

Pork dishes are starring on menus at popular restaurants across the country. From spicy sausage sandwiches and grilled pork flatbreads to bacon, bacon and more bacon, chefs and patrons are taking notice of pork’s versatility and incredible flavor. Take a look at the restaurants that are ramping up menus with pork. Bakers Square is offering […]

Volume 38: Now on Menus

Chefs at popular restaurants across the country are using pork to grab attention and appetites. From the classic Cuban to sausage-stuffed sacchetti pasta to pulled pork on pizzas, sandwiches and more, take a look at who’s crafting menus with amazing flavor and versatility. Carrabba’s Italian Grill is pairing their classic favorites with new creations to […]

Volume 35: Now on Menus

Pork is a menu must-have at restaurants around the country. Its flavor and versatility make it a top performer across dayparts – from Andouille sausage breakfast sandwiches to Thai pulled pork tacos, to chocolate-drizzled bacon breadsticks for dessert! Take a look at our report to see who’s doing more with the menu. Sizzler rolled out […]