Technomic gives update on consumer trends for beef and pork restaurant entrees
Beef and pork are traditional fixtures on restaurant menus and represent classic favorites on the center of the plate. But now that rising meat costs are beginning to impact restaurant prices, it's more essential for operators to learn consumers' current attitudes and preferences towards beef and pork dishes—trends that can be addressed via menu development and innovative preparations.
"Rising prices for beef—and to a lesser degree, pork—will have direct implications for operators and suppliers through 2013," says Darren Tristano, vice president of Technomic. "It's vital for suppliers and operators to work together in keeping meat products cost-effective. Opportunities are emerging to explore different cuts of meat and develop innovative applications that cross-utilize beef and pork across the menu."