With its ability to satisfy the appetites of luxury- cravers and comfort food seekers alike, it's no wonder that a reported 95 percent of restaurant operators are offering beef on their menus. Since 2009, the overall foodservice beef market has increased by 0.7 percent, according to the Beef Industry Volumetric Study, 2010, Technomic, Inc. Steak remains the number one beef entrée ordered at casual, midscale and fine dining restaurants. The Beef Checkoff shares operator tips for keeping beef ...

Register to view this article

Why Register for FREE?

Registering for Premium Content on Restaurant Hospitality will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.