Premium menu descriptions resonate with diners

by Editor fleischwirtschaft.com
Friday, April 22, 2011
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Terms describing premium types and cuts of meat had a strong influence on perception of flavor and price thresholds, according to a new survey by foodservice research firm Technomic.

The study also found that many consumers feel that lean and extra lean cuts of meat actually taste better while also being healthier. New menu trends on the horizon for beef and pork include Asian and Caribbean culinary influences, as well as upscale positioning for urban barbecue concepts. Consumers crave more variety from the pork offerings at restaurants and indicate that they would order pork dishes more often if these needs were satisfied.

More information on Technomic’s “Center of the Plate: Beef & Pork Consumer Trend Report” can be found here.
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