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There’s no shortage of options for getting more beef on your menu, from appetizers to mains to seasonal specialties.
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The COVID-19 pandemic has led to a dramatic increase in online meal ordering, just like it has changed consumer behavior in online grocery. In fact, currently 86% of consumers are ordering meals online. With more consumers cooking and dining at home, foodservice operators have quickly adopted this strategy or even started implementing their own infrastructure for online ordering and meal delivery to remain competitive.
Restaurant foodservice operators know sustainability is more than just a buzz word… it impacts an operation’s bottom line and restaurants’ sustainability efforts factor into about half of diners’ decisions on where to dine.
Survey research, conducted by the Beef Checkoff, revealed how Millennial consumers define “high-quality” beef and how foodservice operators can appeal to this segment through their beef offerings and their menu descriptors. In this survey, Millennial consumers were asked a variety of questions which explored their associations and preferred descriptors for high-quality beef, as well as which preparation methods and cuts they feel best indicate quality.