Foodservice Experts Agree Consumers Want Quality
A panel of foodservice experts recently agreed beef consumers want quality. That includes everything from meals to service to psychological impact. “Beef’s Steak in Foodservice” was part of the Pfizer-sponsored Cattlemen’s College at the February beef industry meetings in Reno, Nev.
As Jane Gibson, a National Cattlemen’s Beef Association (NCBA) director, noted, “Foodservice is all food prepared away from home—takeout, dine-in or home delivery.” The category accounted for more than $8 billion in beef purchases last year, growing by more than five percent.