foodservice inspiration

foodservice inspiration

Let the chefs and supply chain experts at Beef. It’s What’s For Dinner. inspire ways to increase beef sales for your business. Learn the latest trends in beef, discover new and innovative cuts and explore some new menu inspirations that will help promote beef on the menu or in the meat case.

Beef Ribeye Cap Po' Boy

Ribeye Cap Menu Inspiration

Removed from the outside of the Ribeye, the Ribeye Cap – or Spinalis - offers a tender, flavorful cut of beef which can be used in a variety of menu applications. Whether it’s grilled, made as a roulade, reverse-seared or even smoked, the Ribeye Cap will give your diners a delicious meal rarely experienced anywhere else.

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Classic Beef Cheeseburgers

KEEP THEM COMING BACK: MAKING THE MOST OF QUICK SERVICE BURGERS 

The burger is a quick service staple across the country. It probably comes as no surprise it is one of the leading claimed purchases Millennials make when choosing to eat at a quick service establishment. For some, it even brings back sentimental childhood memories.

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Group Of Friends Enjoying Meal In Restaurant

PLANT-BASED MEAT SUBSTITUTES DRIVE HEADLINES, BEEF DRIVES SALES

While some of the companies behind plant-based meat substitutes aim to replace animal proteins, market research indicates consumers are willing to pay more for animal proteins in restaurants than for plant-based substitutes, despite pricing that often makes these new plant-based products more expensive than the beef items they’re attempting to replicate.

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culinary center

IT’S WAY MORE THAN JUST A KITCHEN: THE NATIONAL CATTLEMEN’S BEEF ASSOCIATION CULINARY CENTER, FUNDED BY THE BEEF CHECKOFF

Way more than a kitchen, the National Cattlemen's Beef Association Culinary Center, funded by the Beef Checkoff is a beef-centric educational destination which provides culinary support and resources for Beef. It’s What’s For Dinner. programming and beyond.

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BEEF MEANS BUSINESS – 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.

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PROMOTING BEEF ON POSTMATES: NEW STUDY SHOWS VALUE OF SPONSORING DETAILED KEYWORDS IN BOOSTING MEAT PURCHASES

In order to gauge effective strategies to reach consumers, Beef. It’s What’s For Dinner., on behalf of the Beef Checkoff, partnered with Postmates, a prominent third-party restaurant delivery platform, to determine which common beef-related keywords would affect consumer behavior when boosted within the platform’s search feature.

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all-day steak salad with shoulder petite tender

SHOULDER PETITE TENDER MENU INSPIRATION

Don’t let this little cut from the Chuck primal fool you, the Shoulder Petite Tender is loaded with flavor and makes a great addition to any menu. Smaller and more affordable than the Tenderloin, the Petite Tender is juicy and tender and works well in a variety of menu applications from appetizers to entrees.

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Beef Sirloin Flap Dry Pot

BEEF REMAINS FOODSERVICE MAINSTAY

To better understand beef trends at foodservice, Beef. It’s What’s For Dinner., on behalf of the beef checkoff, completes an annual foodservice volumetric study to measure operator purchases and distributor sales of beef and other proteins across all foodservice operator segments.

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Corned Beef Preparation

CORNED BEEF MENU INSPIRATION

While most think Corned Beef is just synonymous with St. Patrick’s Day, this versatile cut of Beef Brisket offers a variety of unique and delicious menu inspirations that can be featured year-round. For all times of the day and all sections of the menu, use Corned Beef to serve as inspiration for new menu concepts.

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Taiwanese Beef Street Taco

UNITE FLAVORS WITH MCCORMICK FOR CHEFS®

The chefs from the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff, were pleased to collaborate with industry partner McCormick For Chefs® & Company. Over the course of a day, the chefs experimented with a variety of beef cuts and McCormick For Chefs® spices, seasoning blends and sauces to create six fresh, innovative and contemporary dishes.

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AdobeStock_159026603

BEEF AND ALCOHOL MENU PAIRING

For restaurants it’s important to be able to maximize beef and alcohol sales by actively looking for ways to pair the two through different menu applications. These creative and innovative ways to pair alcohol and beef is something that would resonate well with your customer base.

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Beef Means Business - 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.

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Seoul Steak and Eggs

Inspiration for the Sirloin Bavette

The Sirloin Bavette is a boneless cut from the Sirloin primal and is similar to Skirt and Flank Steaks. While commonly used as fajita strips, the Sirloin Bavette provides chefs with a canvas for creative and innovative menu ideas.

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