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Beef Volume in Foodservice

Each year, foodservice analyst firm Technomic conducts an assessment of the usage and volume of beef in foodservice, on behalf of America's beef farmers and ranchers. Check out the highlights from the 2015 report showing that beef remains the top protein in foodservice.

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Beef Volume in Foodservice

  1. 1. 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
  2. 2. 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 0 1 2 3 4 5 6 7 8 2010 2011 2012 2013 2014 2015 Totalinbillions 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.
  3. 3. 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 Beef Chicken Pork Seafood Turkey Veal All Others Beef makes up 30% of the 25.49 billion lbs total foodservice protein market
  4. 4. 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 Beyond Restaurants 3.5B lbs of beef sold in 2015 1.7B lbs of beef sold in 2015 108MM lbs of beef sold in 2015 2.4B lbs of beef sold in 2015 Commercial restaurants make up 69% of beef purchases Non-commercial comprises 31% of beef purchases
  5. 5. 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 Roast Beef Ribs
  6. 6. Category Performance In pounds Ground Beef 5.0B Steaks 973MM Roasts 790MM 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
  7. 7. Ground Beef Sirloin Tenderloin Roast Prime Rib Rib/Ribeye/ Ribeye Cap Tenderloin Filets Top Selling Beef Cuts in Foodservice Source: Technomic Usage and Volumetric Assessment of Beef in Foodservice, 2015 5.0B lbs 228 MM lbs 192 MM lbs 179 MM lbs 153 MM lbs 144 MM lbs
  8. 8. 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
  9. 9. 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
  10. 10. 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%
  11. 11. Additional Resources at BeefFoodservice.com
  12. 12. The Beef Checkoff Offerings Contact us at Foodservice@Beef.org Product Development and New Cuts Issues & Crisis Management Fabrication Techniques Menu Development Culinary Innovation Menuing Strategies Market Research & Intelligence Nutrition Research Safety Research Industry Education and Training/Tools Beef Production Education and Engagement Beef. It’s What’s For Dinner. Resources Product Quality Research Sustainability

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