When it comes to fish, shrimp and other seafood, which menu trends are truly making a splash with restaurant guests? There’s a whole sea of new developments in terms of flavor and preparations for seafood. Consumers are revealing today’s preferences around flavor, variety, and the sustainable, local and natural seafood ingredients that can help them keep an eye on health.

Chicken, turkey and pork are three highly versatile proteins that can easily take on just about any preparation. To help operators better understand the wide-ranging preferences for poultry and pork, we’re taking a look at what American consumers are saying about these proteins in terms of flavor, variety and health—as well as food safety and humane practices from the farm to the table.

With wallets tightening, restaurant goers are doing all they can to get the most for their money and keep their check average low—which can mean passing on salad. So how can operators entice guests to order salad again? Consumers say that, in today’s economic climate, you have to give them something they can’t get at home.