AHDB Beef and Lamb's latest Focus on Foodservice report highlights key areas in which foodservice suppliers and operators can maximise footfall and profit and includes detail on industry trends, consumer demands and worldwide menu research.
Hugh Judd, foodservice project manager for AHDB Beef and Lamb, said: "While the prospects for the foodservice sector are positive, with total visits and spend on the increase, growth has been patchy and the competitive nature of the market demands constant innovation. We've looked at recent customer research and dining trends in order to help identify key opportunities for those operating in the sector.
The report also identifies new cuts, cooking methods and accompaniments as effective ways to meet customer expectations and deliver enhanced profit opportunities. Thin beef cuts are in, as steak sandwiches continue to evolve and by using cuts more traditionally associated with slower cooking methods, there is real profit potential to be had.
The new range of Thin Cut steaks from AHDB Beef and Lamb (pictured) have been created using alternative butchery methods to deliver great carcase value and cut consistency.
"They're quick, convenient and versatile too, added Judd.
"As well as sandwiches and wraps, these steaks are ideal for stir-fries, pasta and Mexican style dishes and with the use of different sauces and accompaniments, will add a point of difference to menus."
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