New cuts. New options.
Beef is a “crave magnet”
Simply put, today’s beef offers you more
options—and more menu versatility—than
ever. And new beef cuts are a big part of the
reason. Recent industry research has identified
several tender, flavorful cuts from the Chuck
and Round that cook, look, and eat like steaks
from the loin. Ask your purveyor about the Flat
Iron, Petite Tender, Ranch Steak, Denver Steak,
Delmonico and Boneless Country-Style Beef
Ribs. They’ll let you offer uncompromising beef
satisfaction, often at value-conscious prices.
76% of restaurant customers say beef is the
most mouthwatering of all leading proteins.*
And 69% say a steak is the best reward after a
long week, vs. other proteins.* What those
numbers are really saying is that beef has the
kind of unique, powerful “crave appeal” that
can draw people to your business and keep
them coming back, especially during difficult
times, when affordable indulgences are more
in demand and more appreciated than ever.
* Ipsos Public Affairs.
For more information, contact National Cattlemen’s Beef Association
Stretching your
beef dollar
There’s a simple secret to delivering steak
sizzle at every price point. Think beyond the
center of the plate. A little beef adds big
impact anywhere on the menu. A few slices
of juicy grilled steak—including economical
“extras,” like tenderloin tips—can be the star
ingredient in a profitable pasta or salad. A
few ounces of steak are all you need to create
a deluxe sandwich, small plate or signature
starter. Beef has the power to transform
what it’s served with. Nothing adds more
value, more satisfaction and more familiar,
comforting indulgence.
Want more profit-building ideas, info and
recipes? Visit BeefProfitPower.com.
Profit-building beef tips
1.
Profit from the secret of steak: Certain
words have the power to make mouths
water. “Steak” is one of them. Add an
appetizing adjective, and you’ve got instant
merchandising: “seared steak burrito,” “grilled
steak salad,” “wood-fired steak sandwich”…
you get the idea.
Think small: Small plates are big business.
And you can give them instant “wow
factor” just by making them with beef. For
dozens of beef small-plate recipes and ideas,
visit www.beeffoodservice.com.
Sell beef, sell wine: More than most
foods and most beverages, beef and
wine are sensual, emotional and all about
pleasure and satisfaction. And the good news
is, they have the power to sell each other. Pair
and cross-promote them, and you’ll sell more
of both, boosting check averages with two of
2.
3.
the highest-ticket items in your operation. For
detailed beef and wine pairing and promotion
strategies, visit www.beeffoodservice.com.
Feature steak specials: 60% of patrons
say they would pay the most attention
to a beef menu special, compared to one
made with other leading proteins.* Consider
running weekly steak specials or limitedtime offers, like a “steak flight” that allows
customers to try various preparations
and sauces.
Be a burgermeister: Adding special
burgers to your menu mix is as easy as
swapping out a sauce and a few specialty
ingredients. Or tap into an ultra-hot, extraprofitable trend and offer mini-burgers as
an appetizer or small plate.
4.
5.
93
%
of patrons under 55 say
beef is their protein of choice
for a burger.
Source: Technomic, Inc. “2007 Burger Consumer Trend Report.”
57 73 73 69
%
of operators say steak
has a positive impact on
red wine sales.
Source: Technomic, Inc.,
“2008 Volumetric Assessment of Beef in Foodservice”
%
%
%
of patrons say they’d tell their
friends about a great restaurant
beef meal, vs. 27% for other
leading proteins. Instant
marketing for your business.
of patrons picture beef as
the centerpiece of an
exquisite meal, vs. other
leading proteins.
of patrons say a steak is the
best reward after a long week,
vs. other proteins.
Source: Ipsos Public Affairs.
Source: Ipsos Public Affairs.
Source: Ipsos Public Affairs.
Beef Profit Power
Good News
For your business
From new cuts and
menu applications
to timeless appeal,
today’s beef has the
power to increase
your business like
no other ingredient.
Here’s why…
For more information, contact
Foodservice Marketing
National Cattlemen’s Beef Association
www.beefprofitpower.com
© 2009 Cattlemen’s Beef Board and National Cattlemen’s Beef Association
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