A big, thick and juicy category: beef is booming

Article Abstract:

Steaks have been a popular menu for a lot of consumers, which translates to big business for operators. Recent studies show that beef still reigns in foodservice menus despite gains made by seafood and chicken. Data from Purchase Dynamic Research showed that in 1996, beef represented 58% of all orders, compared to 25% for chicken and 7% for seafood. But despite the high demand for steak, DSRs have a problem in sales, a trend attributed to misinformation and confusion in the meat industry.

Cookery (Beef), Beef

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It's easy, elegant and versatile: catch the wave

Article Abstract:

According to National Fisheries Institute, shellfish accounts for one-third per-capita of seafood consumption in America. Its popularity makes it easy for operators to include shellfish in their menus. Shellfish can be served as an appetizer, entree, salad ingredient, pasta partner and even as a pizza topping. Popular shellfish that can be brought in the market are shrimp, scallops, mussels, lobster and clams.

Cookery (Shellfish), Shellfish (Food product)

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Upscale or homestyle, it's hot: a sure bet

Article Abstract:

Chicken has been growing steadily for the past decade and has become a favorite in the foodservice for a number of reasons. Its taste and nutritional value makes it a hit among consumers, while operators love its versatility and low food cost compared with other protein foods. Different chicken variations can be made which can be used in entrees, salads, finger foods and menu itself.

Cookery (Chicken), Chicken (Meat)

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