1) Star of the show
As a center-of-plate protein, beef of course shines. According to Technomic’s 2019 Center of the Plate: Beef and Pork Consumer Trend Report, 69% of consumers say they eat beef at home or at a foodservice location at least once a week, and 23% say that over the next year, they will try to eat more beef. With dinner being the leading meal at which consumers typically consume beef, it’s natural for operators to view beef as a robust, center-of-the-plate meal and not much else. But while it definitely shines there, operators should be sure not to let those tried-and-true dishes get boring. Update the menu with some fun or unique sauces that can also conveniently pair well with beef for takeout, or look at underutilized or innovative beef cuts that can reduce beef product costs for the restaurant while differentiating the menu from the competition.