Beef. It’s What’s For Dinner. releases results of the 2017 Beef Foodservice Volumetric Study, which sizes industry-wide animal protein purchases.
Tastes change and food trends come and go, but through it all, beef remains an enduring favorite and a menu anchor. The 2017 Beef Foodservice Volumetric Study found that 97 percent of foodservice operators are serving beef, with ground beef being the most popular followed by steaks and roasts.1
Since 2003, Beef. It’s What’s For Dinner., managed by the National Cattlemen’s Beef Association on behalf of the Beef Checkoff, has engaged Technomic annually to study how beef is being purchased by the foodservice industry. The 2017 study revealed that beef had the highest gain in volume of all proteins, up a total of 221 million pounds1. Additionally, the 2017 study showed an increase of nearly 10 percent from 2015 of operators purchasing roasts for their restaurants1. The significant increase in popularity points to a growing supply of beef in response to strong consumer demand, as well as the growing trend of in-house fabrication. The ability to cut steaks in house is a significant asset for foodservice operators as 45 percent indicated that featuring steak on the menu increases traffic.1
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