Rising protein prices are driving restaurants to embrace dark chicken meat as a cost-effective alternative to breast meat, according to Pilgrim's Pride CEO. Once considered less desirable, dark meat is gaining menu prominence as operators seek to manage food costs without sacrificing portion sizes or customer satisfaction.

This shift represents a significant change in consumer preferences and restaurant economics. Dark chicken meat typically costs less than white meat while offering similar nutritional value and rich flavor profiles that work well in various dishes. The trend emerges as restaurants face mounting pressure from inflation and supply chain disruptions that have pushed protein prices higher across the board.

The growing popularity of dark meat cuts like thighs and drumsticks could reshape poultry industry dynamics. As demand increases for these traditionally lower-value parts, processors may need to adjust their operations and pricing strategies. This menu evolution signals how restaurants are adapting to economic pressures while potentially opening new opportunities for poultry producers to maximize value from whole birds.