The U.S. Department of Agriculture reports that beef prices have hit their peak since 2003. This has prompted many restaurants to focus on marketing cheaper proteins from their menus to cut food costs. This wouldn’t be a wise move—beef just has too much going for it.
Beef is the number one protein in foodservice. Beef volume in foodservice grew 1.8 percent or 139 million pounds, outperforming overall foodservice industry sales growth. To give you some perspective, that’s more than enough to make 556 million quarter pound burgers. You’ve heard of babe magnets, but have you ever heard of crave magnets? Well, beef is a crave magnet—69 percent of restaurant customers say that beef is the most mouthwatering of all proteins. It’s also the perfect canvas for the bold global flavors millennials are hungry for.
Marketing beef on their menus allows restaurants to engage in instant marketing. Over two-thirds of patrons say they would tell their friends about a great beef restaurant meal, compared to 36 percent for other proteins. With an expanded portfolio of beef cuts from the Chuck and the Round (like Flat Iron Steak and Beef Country-Style Ribs), restaurants can offer a variety of high-quality beef at a lower cost to their operation.
Do you prefer beef over other cuts of meat? Please share in the comments, and be sure to check out the infographic below.