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00:00PIMM: THESE DAYS MORE THAN TWO THIRDS OF U.S. RESTAURANTS PUT BACON SOMEWHERE IN THEIR MENU, OFTEN IN CREATIVE WAYS. EXTRA CRISPY BACON EFFICIENT HOLLOW -- AFICIONADO ALIX STEEL IS MY GUEST. ALIX: EVERY PART HAS TO BE CHRISTIE -- CRISPY BACON. I PRETTY MUCH EAT BACON WHEREVER AND IN WHATEVER. THAT IS THE TREND WE ARE OVERALL SINGH AND RESTAURANTS. WE HAVE THINGS LIKE BACON MILKSHAKES. WE HAVE THINGS LIKE BACON SAUERKRAUT, A BACON KALE SALAD. MAKES SENSE. AND BACON MARTINIS. BACON PEANUT BRITTLE'S. 68% OF U.S. RESTAURANTS HAVE BACON ON THE MENU. THAT IS ACCORDING TO DATA ESSENTIAL. A LOT OF REASONS. YOU SAY OK, LOWER COSTS. CREATIVITY, SO THEY CAN DO NEW AND COOL THINGS WITH IT. THE PALEO DIET THAT IS REALLY HOT WHERE YOU EAT MEAT ALL THE TIME, AND YOUNGER PEOPLE WANT TO TRY COOL THINGS AND THEY ARE INTERESTED IN THAT. PIMM: THERE WAS A STORY ABOUT HOW WITH THE GIVEN BURGERS, THEY'RE ADDING BACON BECAUSE IT IS WHAT THE CUSTOMER WANTS. ALIX: I HAVE TOTALLY DONE THAT. IT LITTLE BACON, A LITTLE VEGGIE, AND I AM A HAPPY PERSON. THIS IS A RESTAURANT CALLED FAT BURGER, AND THIS IS CALLED A HYPOCRITE BERGER TO GET THE VEGGIE BURGER WITH THE BACON. THE INTERESTING PART ABOUT THIS IS THE RETAIL PRICES ARE DOWN, BUT WE ARE NOT PAYING LESS AT RESTAURANTS AND THAT SPREAD IS THE MOST WE HAVE EVER SEEN. WE HAVE HAD A LOT OF FATTY BACON IN INVENTORIES LEADING THROUGH THAT. THAT WAS MORE EXPENSIVE BACON. STILL, IT IS GOOD FOR RETAILERS BECAUSE WE ARE STILL PAYING MORE AND NOT SEEN THE PRICE BENEFIT. PIMM: MAYBE THE PORK BELLY GAP. ALIX: HAPPY LUNCH, EVERYBODY.

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Why Restaurants Are Banking on Bacon

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