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Article: Beefing up foodservice: despite flat foodservice sales in recent years, beef is poised for future growth.(Special Report)
- Article from:
- The National Provisioner
- Article date:
- October 1, 2003
- Author:
CopyrightCOPYRIGHT 2003 BNP Media. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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At first glance, beef appears to be suffering from the doldrums at the foodservice level. Despite its overall popularity, serving levels at commercial restaurants have been flat for more than two years. Beef servings at commercial restaurants were down 3 percent from August 2002 to July 2003, reports The NPD Group, a Port Washington, N.Y. based market information company.
But a closer look reveals that beef is undergoing a powerful foodservice makeover. With health-conscious consumers gravitating toward protein-based diets, restaurants revamping their menus in response to the growing Latin and Asian influences, and operators placating diners' demands for more ...