beef volume in foodservice
TRANSCRIPT
Beef Remains the Top Protein in Foodservice
of total foodservice protein market
96% of operators menu beef
(on par with previous years)
of overall foodservice purchases
Source: Technomic Usage and Volumetric Assessment of Beef in Foodservice, 2015
Beef Remains the Top Protein in Foodservice
Source: Technomic Usage and Volumetric Assessment of Beef in Foodservice, 2015
7.95 7.85 7.99 7.92 7.74
012345678
2010 2011 2012 2013 2014 2015
Tota
l in
billi
ons
Year
8.1
*Beef comprised 30% of total foodservice protein market in 2015
7.74 billion pounds of beef was sold into foodservice in 2015 Beef volume in
foodservice has held its own through a time of
record prices
For example, the average steak cost in foodservice is up 37%
since 2009, but total beef volume is down only 3%.
Consumers still want beef and are
willing to pay for it.
Total Protein Market in Foodservice
Source: Technomic Usage and Volumetric Assessment of Beef in Foodservice, 2015
7737
7757
5315
2855
1600 75 70
MM pounds sold in 2015
BeefChickenPorkSeafoodTurkeyVealAll Others
Beef makes up 30% of the 25.49 billion lbstotal foodservice protein market
Beef Volume by Segment
Source: Technomic Usage and Volumetric Assessment of Beef in Foodservice, 2015
The largest share of beef is sold into the Limited Service segment
Limited Service Restaurants
(LSR)
Full Service Restaurants
(FSR)
Bars/Taverns
BeyondRestaurants
3.5Blbs of beef sold in 2015
1.7Blbs of beef sold in 2015
108MMlbs of beef sold in 2015
2.4Blbs of beef sold in 2015
Commercial restaurants make up 69% of beef purchases Non-commercial comprises 31% of beef purchases
Category Performance
Source: Technomic Usage and Volumetric Assessment of Beef in Foodservice, 2015
Of the 7.74 billion pounds of beef sold in foodservice:
65%
13%
10%
7%4% 1% Ground Beef
Steaks
Roasts
Other Beef
Pre-Cooked RoastBeefRibs
Category Performance
In pounds
Ground Beef5.0B
Steaks973MM
Roasts790MM
Ground Beef$12.6B
Steaks$10.4B
Roasts$5.8B
Operator Purchases by Beef Category
In dollars
Source: Technomic Usage and Volumetric Assessment of Beef in Foodservice, 2015
Ground Beef
Sirloin Tenderloin Roast
Prime Rib Rib/Ribeye/Ribeye Cap
TenderloinFilets
Top Selling Beef Cuts in Foodservice
Source: Technomic Usage and Volumetric Assessment of Beef in Foodservice, 2015
5.0Blbs
228MMlbs
192MMlbs
179MMlbs
153MMlbs
144MMlbs
Beef Products Used in Foodservice
Ground Beef is the most prevalent beef product used.
75%of operators use
ground beef
42%of operators menu
Steak
14%of operators menu
ribs
36%of operators menu
roasts
Source: Technomic Usage and Volumetric Assessment of Beef in Foodservice, 2015
Reasons for menuing beef
68% My patrons want to be able to enjoy beef in my restaurant
63%My customers are pleased with beef’s taste and that reflects well on my operation
54% We have signature items that feature beef
50% Beef drives repeat visits from my most loyal customers
49% Dishes with beef often involve a higher average check
42%Beef attracts customers who spend more than customers who order other proteins
38% Beef drives traffic
Why are Operators Menuing Beef?
Source: Technomic, 2014
Importance of Steak on the Menu
Source: Technomic Usage and Volumetric Assessment of Beef in Foodservice, 2015
Increases traffic
Makes a successful LTO
Eliminates the veto vote
Brings in affluent diners
29% 31%
30% 14%
Additional Resources at BeefFoodservice.com
The Beef Checkoff OfferingsContact us at [email protected]
Product Development and New Cuts
Issues & Crisis Management
Fabrication Techniques
Menu Development
Culinary Innovation
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Market Research & Intelligence
Nutrition Research
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Beef. It’s What’s For Dinner. Resources
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