Wednesday, January 19, 2022

Chicken wing shortage is giving thighs a starring role on restaurant menus

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Chicken numbers are a new wing on the growing restaurant menu as food prices continue to rise.

According to the report, less unwanted thick meat, which is twice as expensive as poultry and breast meat, is appearing on menus across the country, with suppliers reporting a two-digit increase in pork sales. .

According to The Wall Street Journal, Perdue Farms ’boneless pork sales increased 15 percent in 2021, while thicker chicken sales increased 20 percent.

“The demand was great,” Mark McKay, president of Perdue’s new poultry business, told the Journal.

Part of that demand comes from networks like Wingstop, which introduced Thighstop to its virtual menu in June, and the 900-store network plans to make numbers a bigger part of its offerings.

Most Americans prefer breast and wing meat over thicker meat than chicken thighs.

Chief executive Charlie Morrison told investors in November, “We believe we can turn numbers into the centerpiece of a plate item.”

Other industries, including Modern Market Eatery and Just Salad and Wing it On, also began selling numbers during the pandemic, as it became harder and more expensive to get wings due to labor shortages and fast-cooking chicken sandwich wars.

Refrigerator filled with empty chicken wings boxes.
Chicken wings are sold in restaurants and grocery stores.

The Tyson Foods poultry conglomerate also sees an increase in demand for pork and thick meats, which are typically exported to other countries, as Americans prefer white meat.

The meat producer said in August it was stepping up its automation capabilities to clean thick meat products from bones.

A few packages of chicken stock left in the grocery store fridge display.
Although panic purchases were at their peak in 2020, chicken numbers were not popular.
Chicken wings dish in the restaurant.
The Buffalo Wings dish is a more common restaurant offer than chicken numbers.

Dark meats provide food services as an “alternative to wing and breast meat,” Tyson told The Journal.

The difference in costs is significant. According to market research firm Urner Barry, boneless, skinless chicken breasts have risen from $ 1 to $ 2 a pound by the end of 2020, and their numbers have risen to 54 cents a pound, up from 26 cents a year earlier.

Chick fil A menu bar.
As the price of white meat continues to rise, more restaurant chains may be experimenting with darker meat.

According to the report, numbers are not usually displayed in U.S. restaurants, only 2 percent have a number option on the menu.

But food inflation by 2022 – the end is not in sight – more chains are preparing new plans to give numbers a leading role.

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