Korea's institutional catering sector offers growth potential for US pork products
Companies in Korea’s institutional catering sector are leveraging their company cafeterias as employee retention tools.
As part of the Chef Masters series, Michelin-starred chefs created special dishes with US pork for company cafeterias in Seoul. Nine cafeterias opted into the menu promotion.
The US pork industry is working to develop opportunities in Korea’s institutional catering sector, where major companies typically serve meals to large numbers of its employees.
An acute labor shortage has employers competing for talent while persistent inflation makes dining out an expensive option for employees. Companies increasingly see their company cafeterias as employee retention tools, and many are working to improve the quality of the meals they offer.
“This environment creates new opportunities as we seek to move product and differentiate US pork quality in the market,” says USMEF Korea Director Junil Park. “We are partnering with major food distributors who supply institutions such as corporations, campuses and hospitals.”
USMEF has had previous success in introducing US pork menu items as special meals at institutional cafeterias in collaboration with well-known restaurant brands. This latest effort focuses on differentiating US pork quality through a special promotion called Chef Masters. Two Michelin-starred chefs developed unique dishes with US pork to be served at corporate cafeterias.
A Michelin-starred chef developed a US pork dish for a promotion at the headquarters cafeteria of a distribution company in Seoul. Courtesy of the US Meat Export FederationChef Jinsung Hwang of Chinese restaurant Jin Jin developed a Chinese-style rice bowl dish with US pork loin, which was first served at the company cafeteria of Incheon International Airport. Chef Austin Kang developed a pulled pork fajita dish using US Boston butt at the headquarters cafeteria of the food distribution company, CJ Freshway. In addition to developing menus, the Michelin chefs visited the cafeterias on the day of the event to help prepare menus and actively interact with employees who selected their dishes. Every US pork meal available during the launch events sold out.
Following the success of the initial menu launch, seven additional companies opted into the menu promotion. The two dishes were then served to employees at seven additional company cafeterias during January and February. More than 10,500 meals with US pork were served in eight weeks.
CJ Freshway has also completed a service contract with Kang and will promote and serve his US pork fajitas through 2026.
Funding support for the menu promotions was provided by the National Pork Board.
Source: US Meat Export Federation
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