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Steak in Foodservice

Above All Else Steak Stimulates Sales in Foodservice Driven by steak, beef volume sales in And while beef prices may experience 49 foodservice increased 4% or seasonal fluctuation, demand for beef at all 49 million pounds in 2012. So what price levels remains high, and we expect it to stay that way. Behind the following numbers is a simple, timeless point: million pounds does that mean for you? Steak remains king-of-the-center-of-the-plate. Steak sells, and it's what's for dinner, lunch, breakfast, bar menus and more. Nothing satisfies like beef. What consumers say about steak... 47% 62% of patrons prefer steak specials vs. chicken, fish or pork of patrons are most likely to order a bottle of wine with steak vs. chicken or fish 65% 63% prefer a Strip Steak after a long week of work vs. chicken breast or pork chop would tell friends about a great beef meal vs. chicken or pork What operators say about steak... Brings affluent diners Eliminates the "veto" vote in a party 46% 30% Can make a successful LTO Increases traffic 39% 35% Most Popular Steaks on Menus Today Among top beef formats, Strip Steak has shown the greatest increase in menu presence since 2011. Strip Steak now makes up 8.4% of all menued center-of-the-plate steak entrées, compared. Overall lead in menu presence for center-of-the-plate steak entrees; one of the top five steaks within each foodservice segment Steak that showed the greatest increase in menu presence in the past year #1 Sirloin #4 Steak Tenderloin #5 (Filet Mignon) Ribeye Steak Strip Steak Steak Sandwich/Wrap Most Popular Center-Of-The-Plate Steak Dishes By Segment: (including popular sauces) Fine Dining Casual Dining Dishes: Popular Sauces: Dishes: Popular Sauces: Filet Mignon Bearnaise Sirloin/Top Sirloin Ribeye Steak Filet/Filet Mignon Au Jus Steak Sauce Ribeye Steak Strip Steak Sirloin/Top Sirloin Steak Au Poivre Sauce Gravy Bordelaise Sauce Bearnaise Strip Steak Shrimp & Steak Mushroom Porterhouse Steak Au Jus Soy sauce Demi-Glace Prime Rib Steak Salad Steak Sandwich/Wrap Fast Casual Quick Service Dishes: Popular sauces: Gravy Barbeque Sauce Teriyaki Sauce Kansas City Barbeque Sauce Spicy Sauce Dishes: Popular Sauces: Steak Sandwich/Wrap Soy Sirloin/Top Sirloin Steak Sandwich/Wrap Teriyaki Sauce Ginger Sauce Spicy Sauce Sirloin/Top Sirloin Steak Steak Sauce Steak Salad Brisket Cheesesteak Cheese Steak Flank/Medallions/Tips Ribeye Steak Steak Burger T-Bone Steak Today it's about exceeding patrons' expectations at a price they feel is "worth it." Beef can help. Whether it's the stand-alone allure of steak or a few ounces sliced for sandwiches, salads Take away and small plates – beef can add far more than weight in terms of flavor, luxury, sizzle and crave appeal. There is a steak option foodservice segment and every day part. Now is the time to capitalize on the enduring power and appeal of steak. for every Behind these numbers is a simple, timeless point: BEEF Nothing satisfies like beef. For more information, visit Funded by the Beef Checkoff. SOURCES: Beef Profit Power Research, IPSOS Public Affairs, funded by the Beef Checkoff, 2012.Technomic Menu Monitor, 2012, Technomic Usage and Volumetric Assessment, 2012 BEEFLEXIBLE

Steak in Foodservice

shared by llandoll on Aug 13
Nothing satisfies like steak in restaurants. Learn how restaurants can use the crave-appeal of steak on the menu.


Beef Checkoff


Lee Glynn


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