CHICAGO — Beef may not be 'what's for dinner.' After the recent report of mad cow disease in California, combined with the bad press that is already looming over the beef industry from 'pink slime' — the beloved chicken might be making a resurgence on the foodservice scene, according to latest research from Mintel.
"In addition to the recent health-related issues surrounding beef, and the already high beef prices, we expect restaurants to start focusing their attention on other proteins," says Kathy Hayden, foodservice analyst at Mintel. "Steakhouses have been struggling in this rough economy and have tried to compensate. . .
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