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Cows might have their hooves firmly on the ground, but beef is flying high in foodservice.

In fact it’s the only protein group in growth across all sectors¹. Beef is a steadfast winner with consumers, but it’s also undergoing something of an image makeover, with sugar replacing red meat as the nemesis of nutritionists.

AHDB’s category report, Focus on Foodservice, shows that beef accounts for a whopping 41% of meat on menus². And as a nation we’re so fond of it, there’s a week dedicated to beefy goodness. Great British Beef Week (GBBW), from Ladies in Beef, is in its seventh year and celebrates quality British beef. GBBW (23 April – 1 May) gives operators the perfect springtime calendar hook to show off their own beefy prowess and trending dishes.

If you need a spark of inspiration, AHDB are championing mini joints as sharing courses for two and four people. Sharing is the trend that’s here to stay – AHDB’s sharing survey found that 76% of respondents share food when they eat out, and 16% would consider it³. Small plates have already kindled consumers’ fondness for food sharing, and now the trend is for large main courses to carve up between a couple or group. A mini rump joint marinated, roasted and served to share gives a twist to the traditional roast, and brings a dash of theatre to the table. So why not launch your sharing specials for GBBW, and steak your claim to the profit potential of British beef.  

 

¹ MCA Menu Food Trends 2016 ² AHDB Beef & Lamb Focus on Foodservice category report Winter 2016/17 ³ One Poll/AHDB February 2016

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