There are just some things that whole health can't compete with. Bacon is one of them.
A new report from the research firm Technomic finds that the number of bacon-blessed menu items grew 7% in the foodservice channel this past year. It seems all pork is performing well in restaurants, with data showing pork being used in combination with shellfish (up 15%), chicken (up 13%), and both beef and burger dishes (up 8%) during the second quarter of 2011.
“The higher cost of beef has made pork a nice substitute in combo dishes,” said Bernadette Noone, director of Technomic's MenuMonitor service.
Surely, many consumers would simply prefer the bacon.