Beef Means Business

Restauranteurs and chefs know beef means business: menuing beef drives higher check averages, as diners who order beef dishes spend more on average on add-ons such as alcohol, appetizers, desserts and sides.1  But beef’s popularity with chefs doesn’t end there; they enjoy working with beef because its versatility allows for culinary innovation at a range of price points. In our Beef Means Business video series, leading chefs talk about the role beef plays in their operations. 

Chef Gus Martin

Chef Gus Martin serves as executive chef of Dickie Brennan & Co, the restaurant group behind Palace Cafe, Dickie Brennan’s Steakhouse, Bourbon House and Tableau, all located in New Orleans’ picturesque French Quarter. While beef is obviously a key staple at the steakhouse, Chef Martin speaks to how beef is important to the company’s business across all its concepts, even with an emphasis on seafood dominant Creole cuisine. In this series of Beef Means Business videos, Chef Martin speaks to the versatility and profitability of beef, his favorite beef cuts, and how the restaurant concepts creatively Creolize beef dishes.

beef means versatility

Chef Martin speaks to the versatility of beef: how it goes beyond center of the plate and how different portion sizes drive business at lunch and dinner.

beef means creativity

Chef Martin discusses how beef plays an important role on their menus, which typically emphasize Creole cuisine. Beef dishes are Creolized with the use of seasoning blends, sauces and accompaniments that give beef authentic Creole flair.

beef means flavor

Chef Martin shares why he loves cooking with beef. He discusses flavor profiles and aging, as well as his favorite cuts.

beef means profits

Chef Martin discusses how beef raises check averages, as diners splurge more on a great bottle of wine and sides when enjoying a good steak. 

Chef Adam Hegsted

Chef Adam Hegsted of the Washington state-based Eat Good Group explains how beef is good for his bottom line. With a variety of restaurant concepts ranging from upper end to fast casual, Chef Hegsted appreciates beef’s versatility and craveability. Watch him talk about the innovative ways he menus beef across his restaurant portfolio and find out how he makes a few of his beef dishes, including the Wandering Table’s famous Spaghetti-Stuffed Meatballs and the Gilded Unicorn’s highly Instagrammable Sparkle Burger.

  1. Chef and Beef Value Study (Datassential)