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Premium Menu Descriptions Resonate with Diners, Study Finds

Monday, April 18, 2011

(American Meat Institute)

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.

“Consumers have gained familiarity in the retail sector with descriptions of beef and pork products denoting them as premium,” says Technomic EVP Darren Tristano. “Now as they visit restaurants, they are carrying those experiences with them and seeking out quality cuts, breeds and preparation through descriptors on the menu.”

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.

For more information on Technomic’s “Center of the Plate: Beef & Pork Consumer Trend Report,” visit http://www.technomic.com/.

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