Recent studies around consumer behaviors and food trends have shown that consumers have become increasingly averse to menu items that include chemicals, artificial ingredients and antibiotics. Restaurants are actually increasing their customer base and profit margins by saying “no” – but how? This best-in-class standard is possible with the Perdue Difference, which prioritizes industry-leading animal care, transparency, and expertise in menu claims.
In this infographic, designed by Perdue Foodservice specifically for restaurateurs, you’ll get insights into:
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