Most consumers who eat beef (91 percent) and pork (66 percent) do so as a center-of-the-plate option at least once a week. However, a sharpened focus on healthful eating and rising commodity prices are impacting consumption. Health is the top consumption deterrent for both beef and pork. Further, more than a fifth of consumers who eat beef entrées say rising beef prices have caused them to dine out less often or order fewer beef entrées at restaurants than they did a year ago. How can operators and suppliers turn the tide?
"Smaller portions and 'value' cuts prepared with unique seasonings, spices, sauces and condiments may help cut costs and spur consumer interest in these proteins," says Kelly Weikel, Director, Consumer Insights at Technomic. "Communicating nutritional content and utilizing health-halo descriptors can help address negative health perceptions and may boost incremental sales, particularly among younger consumers."