Beef challenges operators
(Continued from page 1) But “beef represents the biggest challenge for foodservice operators for at least the next two years,” he said, particularly since restaurants tend to follow trends and all seek the same popular cuts. He said that would likely result in particular price pressure on USDA Choice cuts as well as ground beef, because of the “Better Burger” trend, and skirt steak as a result of the growing popularity of Mexican food. “You can look ...
Register to view this article
It’s free but we need to know a little about you to continually improve our content.
Registering allows you to unlock a portion of our premium online content. You can access more in-depth stories and analysis, as well as news not found on any other website or any other media outlet. You also get free eNewsletters, blogs, real-time polls, archives and more.
Attention Print Subscribers: While you have already been granted free access to NRN we ask that you register now. We promise it will only take a few minutes!
Questions about your account or how to access content?