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Article: The foodservice grind: ground beef remains a staple, and occasional R & D subject, of QSR menus.(SPECIAL REPORT)
- Article from:
- The National Provisioner
- Article date:
- May 1, 2007
- Author:
CopyrightCOPYRIGHT 2007 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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In an era when competition for the food dollar is at a fever pitch, many quick-service restaurant (QSR) operators are staying grounded.
As in ground beef.
For anyone who ever thought ground beef was some kind of humble counterpart to steak, the sheer volume of ground beef that moves through the nation's food supply ought to put that notion to rest. Ground beef still comprises the largest market share for overall beef consumption in the U.S. With eating occasions hovering at the even point between at-home and away-from-home locations and with convenience and taste still prime factors in purchasing decisions, it shouldn't come as a surprise that ground ...