Beef on the Menu
The Perfect Steak DVD
The Beef Information Centre is pleased to announce the availability of The Perfect Steak DVD – developed to help the food service industry in the preparation and serving of steak.
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Building a Successful Program
Even though the food cost is often higher on beef dishes, the perceived value of beef means you can ask higher selling prices, which means more dollars to your bottom line. So does it make sense to sell as much beef as you can, despite higher food costs? Most definitely!
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Branded Beef
The inherent nature of beef cattle is such that there are many variables in determining quality. Safety, grade, location of cut and trim all contribute to beef quality measures. With these variables, and the economics involved with quality (or lack thereof), beef producers, packers and distributors brand their beef to maximize consistency and return.
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Merchandising Beef
In most Foodservice operations, you have a number of opportunities to influence the guests' decision around menu selection.
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Children’s Menus: Grow-Up with Beef
This new BIC initiative helps you develop a kid’s menu program for your restaurant with interesting facts, merchandising suggestions and beef recipes designed for kids. Download a copy of our Grow–up with Beef guide or order a free copy and we’ll send it to you by mail.
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Financial Analysis
In this section, we will review some key financial tools and concepts you will need as you round out your beef knowledge. Your understanding of the financial contributions of various menu items will greatly impact the overall profitability of the operation.
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Menu Engineering
Though some restaurants sell art, sauces and clothes, most foodservice operators only sell the items listed on their menu, making menu space very valuable "real estate". And since operators are trying to maximize every sale from the menu, the profitability of each item must be accurately calculated, constantly updated, and forever analyzed.
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