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New research looks at beef and pork’s evolving roles in restaurants
Story Date: 3/12/2013
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Source: Rita Jane Gabbett, MEATINGPLACE, 3/12/13
In the face of rising beef and commodity prices, the top 500 full-service operators are serving fewer beef dishes, more less-expensive pork dishes and more chicken, vegetable-based and other entrees that cost less to prepare, according to new research by food industry research firm Technomic.
In its “2013 Center of the Plate: Beef and Pork Consumer Trend Report” Technomic also warned that rising beef prices will cause consumers to decrease their beef consumption, noting 77 percent of those polled said they would change their ordering preferences if beef prices at restaurants increased.
Beef
Overall, the research showed lunch and dinner beef entrées are menued less frequently in 2012 than in 2011 at limited service restaurants (LSRs) and full-service restaurants (FSRs), driven by decreases in expensive dishes like veal.
However, categories such as “other steak” (e.g., steak burritos and steak fajitas) saw growth in menu prevalence at both LSRs and FSRs over the past year.
Asian beef dishes, “other beef” (such as steak tacos and Salisbury steak) dishes, sirloin/top sirloin and flank/medallions/tips round out the top four listed beef entrées at LSRs in 2012.
Sirloin/top sirloin, rib-eye steak, filet/filet mignon and strip steak round out the top four most frequently menued FSR beef entrées.
Pork
Pork (e.g., ham or bacon) is most likely to appear in a sandwich entrée on lunch and dinner Top 500 limited- and full-service menus, as part of a chicken, pork (e.g., pulled pork), or ham and cheese sandwich.
Other leading types of menu items to feature pork include pizza, burger and salad menu items. Pizza and burger categories both increased moderately in menu incidence since 2011, especially pizza.
Further notable growth categories for lunch and dinner items with pork are combo plates, center-of-the-plate pork entrée, Mexican and egg dish.
Sausage is now the most prevalent pork entrée on LSR menus at lunch and dinner, as opposed to pork ribs in 2011. However, despite a very slight decrease in menu incidence (3 percent), pork ribs remain the top pork entrée at Top 500 full-service restaurants in 2012.
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