Profit From Our Patron Research.

We surveyed restaurant-goers to spotlight the passion they have for proteins—and help our industry partners optimize opportunities to better serve their patrons.

In May 2024, we conducted an online survey of 2,005 U.S. restaurant patrons who eat at restaurants and other AFH establishments at least 2 to 3 times a month. Our sample was representative of the U.S. adult population on key demographics such as age, gender and region.

Topics covered included Bacon, Breakfast, BBQ and Pork. Some notable takeaways: 71% of restaurant-goers agree everything tastes better with bacon. And more than 2 in 5 say the quickest way to their heart is with BBQ. About 1 in 3 say they order pork chops when dining out because they’re a classic comfort food. Dig into all the juicy tidbits we uncovered below.

71% of restaurant-goers agree everything tastes better with bacon. See our other remarkable takeaways:

See the surprising number of people who say the quickest way to their heart is with BBQ.

Find out why about 1 in 3 patrons say they order pork chops when dining out.

Discover the whopping percentage of people who prefer to order breakfast foods any time of day.

Discover the surprising percentage of boomers who declare that ham makes the sandwich.

Want to capitalize on some key food-driven social media holidays? These should not be overlooked:

FEBRUARY

National Pork Rind Day, National Pizza Day

MARCH

Canadian Bacon Day, National Baked Ham with Pineapple Day

April

National Glazed Spiral Ham Day

MAY

National BBQ Day, National Brisket Day

JUNE

National Detroit-Style Pizza Day, Sausage Roll Day

JULY

National Spare Rib Day, National Hot Dog Day

AUGUST

National Pork Chop Day, International Bacon Day

SEPTEMBER

National Breakfast Month, Pepperoni Pizza Day

OCTOBER

National Pork Month, National Sausage Day

NOVEMBER

National Sandwich Day

DECEMBER

National Bacon Day

How do you capitalize on the patron’s love of pork? Click on the links below to go on an adventure from bbq to breakfast to learning about what the next wave of culinary experts are doing with pork on the menu.

The Mains Exchange From Smithfield Culinary

Want a novel and delicious way to really shake things up? Explore an underutilized protein. On average, restaurants are offering approximately 20 menu options for total pork. But it can easily replace expected proteins like beef, chicken or seafood. We assembled a panel of chefs who looked at classic dishes and swapped out the traditional proteins with pork—creating new ways to get creative with popular favorites.

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Create Food Adventures With Global Fusion

With nearly 60% of patrons liking or loving integrated flavors,1 mixing cultural cuisines is a can’t-miss situation. Global fusions give diners the best of multiple worlds while giving operators a tremendous opportunity. Offer up limited time offers featuring flavor fusions and watch diners rave and guest checks rise.

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Increase Foodservice Revenue with Unique Dining Experiences

Increase revenue with unique dining experiences. The younger generation of consumers is far less cost-conscious than their predecessors, and more driven by experiences. By creating alluring dining options that highlight a full sensory encounter, including plating, glassware, utensils, music, ambiance and more, you can enhance the experience and ultimately find that memorable meals reap big rewards.

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Culinary Canvas

There’s a true art to creating a culinary dish. Protein populates a blank canvas, giving chefs the power to express their craft, especially when it comes to pizzas and flatbreads.

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Effortlessly Amazing

With operators still facing labor challenges, quick and effortless dishes are more critical than ever. We tapped noteworthy chefs to lend their expertise on appetizers, entrees and sides that are as easy as 1, 2, 3.

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Next Gen

What does the future of foodservice look like? We tapped the next generation of foodservice operators and chefs—so we can all get inspired by what’s next.

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