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Beef fits fast casual


Beef prices have hit their all-time high since 2003, according to the U.S. Department of Agriculture. As a result, many restaurants are focusing on marketing cheaper proteins from their menus to cut food costs. But is this really a good idea? The evidence would say that it is not.

Beef is the number one protein in foodservice—beef volume in foodservice grew 1.8 percent or 139 million pounds, outperforming overall foodservice industry sales growth. Just to give you some perspective, that’s enough beef to make 556 million quarter pound burgers. Also, beef is simply a babe magnet—69 percent of restaurant customers say that beef is the most mouthwatering of all proteins. And it’s the perfect canvas for the bold global flavors millennials are hungry for. What’s better than instant marketing? Almost two-thirds of patrons say they would tell their friends about a great beef restaurant meal, compared to 36 percent for other proteins.

Beef drives profits and should not be passed on for marketing purposes. Are you a beef lover? Please share in the comments, and be sure to check out this infographic presented by FastCasual.