Beef is the top protein in foodservice and accounts for almost a third of fresh meat and poultry volume in retail, yetrepresents only 5 percent of volume for supermarket foodservice, presenting a signi?cant opportunity for groceryretailers.
To understand the impact beef could have on fresh prepared food sales, a test was conducted with a popular U.S.grocery retailer to introduce three new beef dishes within the hot foods bar in its in-store restaurant cafe andevaluate shopper response, purchase intent and overall sales. From October-November of 2015, the grocery retailer menued a new beef item each week in three of its locations including:
- Beef Shepherd’s Pie, made with Ground Beef
- Beef Stroganoff, made withsliced, pre-made Pot Roast
- Brisket Mac & Cheese,made with sliced BeefBrisket
All items were menued along with two side items and dinner roll and priced at $6.99 per meal. All of the ingredients, including the beef, were items the grocery retailer’s kitchens already had in its inventory. This was done in an eort to keep things as easy as possible for the kitchens and not require any new products to be sourced.
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