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Twenty eight of the top research and development chefs from leading national and regional chain restaurants met at the Culinary Institute of America to learn new ways to use beef in their menus. The group of high level chefs are responsible for deciding what goes on the menus of some of the fastest growing chain restaurants in the nation. Some of the restaurants represented were Chili's, Bennigan's, Arby's, Dave and Busters, Coco's/Carrow's, Baker's Square and LongHorn Steakhouse. The beef checkoff-funded seminar, entitled "Beef. It's What's on the Menu," consisted of two classes with hands-on cooking instruction designed to educate chefs on new ways to use beef on their menus. They even also provided tremendous opportunities to bolster relationships with key menu decision-makers within the $336 billion foodservice industry. "With over 49 percent of the American food dollar being spent away from home, the foodservice industry is a key component of our total marketing effort," said Jennifer Houston, a cattle producer from Sweetwater, Tenn., and chairman of the beef industry's Foodservice Committee. "National chain restaurants represent tremendous sales volume opportunities for the beef industry and when these leading chefs see first hand how easy and versatile new beef products are to prepare, the key menu decision-makers are more likely to offer additional beef menu items to their customers," she said. |
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