ݺߣ

ݺߣShare a Scribd company logo

Steak Sales Drive Bigger Checks and Traffic

•
•
B
Beeffoodservice

The document discusses how steak drives sales and customer traffic for foodservice operators. It notes that operators spent $11.4 billion on steak in 2014, with sirloin, ribeye, and filet being the top-selling cuts. Steak stimulates the sale of higher-margin side items and drinks. Customers who order steak spend more on average and are more likely to return than those who order other proteins. Steak entrées are growing in popularity, accounting for 15% of protein supper servings in 2014, up from 17% previously. Steakhouse categories and steak items on fast casual menus have also been growing in recent years.

1 of 1
Downloaded 11 times
38% Wine 17% Beer 20% Cocktail of operators menu steak, 1 percent up from 2013 1.1 billion lbs of steaks purchased in 2014 Overall wholesale purchases of steak by foodservice operators* Steak stimulates sales of other higher-margin items on the menu** There’s a reason why operators invested $11.4 billion in steak in 2014: Steak satisfies and keeps customers coming back for more. Steak is flexible enough to menu a variety of flavors and concepts at a range of price points. But most importantly: Guests who order steak spend more and they are very likely to continue visiting your restaurant. STEAK DRIVES BIGGER checks, traffic Top-selling steak cuts in foodservice in 2014* (M lbs sold) Fastest growing steaks in foodservice* (M lbs in 2014) Ranch Steak Flank/ Skirt Steak Delmonico Steak T-Bone/ Porterhouse Steaks drive higher repeat visits** For more information visit BeefFoodservice.com/Steak *Source: Technomic Usage and Volumetric Assessment of Beef in Foodservice, December2014 **Source: The NPD Group/CREST® year ending September 2014 Sirloin Steak Ribeye Steak Filets Strip Steak Flat Iron Steak T-Bone Steak Flank/ Skirt Steak 244M +14M +5M +3M +2M 180M 163M 140M 110M 71M 61M The share of protein supper entrée servings for steak and all other beef entrees grew from 15 to 17 percent in 2014. Steak at dinner is growing** Steak entrées ordered for dinner in 2014. 15% 17% Take a look at the value that steak can bring your business Steak boosts check averages** When steak is ordered for dinner, the average check size with beef is higher because consumers are more likely to order other items such as dessert and drinks. $18.90 $14.06 $30.22 $40.19 Casual dining Fine dining/upscale hotel Chicken Steak Chicken Steak Fine dining/upscale hotel Casual dining Side Dish Alcoholic Beverage Dessert Side Dish 41% Side Salad 37% Side Salad Alcoholic Beverage Dessert 91% 64% 31% 93% 11% 27% Of Steak items on the menu: Center of the Plate Dishes Sandwiches Mexican Dishes Salad Other items Steak is menued in a variety of ways Fine dining will revisit 48%will revisit 46% Casual dining 42% Average of all visits Steak remains popular Steakhouses were the fastest growing category in 2014 Q2 2012 Q4 2014 The number of steak items on fast casual menus grew 4.2% between Q2 2012 and Q4 2014 50% 21% 9% 4% 17%

More Related Content

Steak Sales Drive Bigger Checks and Traffic

  • 1. 38% Wine 17% Beer 20% Cocktail of operators menu steak, 1 percent up from 2013 1.1 billion lbs of steaks purchased in 2014 Overall wholesale purchases of steak by foodservice operators* Steak stimulates sales of other higher-margin items on the menu** There’s a reason why operators invested $11.4 billion in steak in 2014: Steak satisfies and keeps customers coming back for more. Steak is flexible enough to menu a variety of flavors and concepts at a range of price points. But most importantly: Guests who order steak spend more and they are very likely to continue visiting your restaurant. STEAK DRIVES BIGGER checks, traffic Top-selling steak cuts in foodservice in 2014* (M lbs sold) Fastest growing steaks in foodservice* (M lbs in 2014) Ranch Steak Flank/ Skirt Steak Delmonico Steak T-Bone/ Porterhouse Steaks drive higher repeat visits** For more information visit BeefFoodservice.com/Steak *Source: Technomic Usage and Volumetric Assessment of Beef in Foodservice, December2014 **Source: The NPD Group/CREST® year ending September 2014 Sirloin Steak Ribeye Steak Filets Strip Steak Flat Iron Steak T-Bone Steak Flank/ Skirt Steak 244M +14M +5M +3M +2M 180M 163M 140M 110M 71M 61M The share of protein supper entrée servings for steak and all other beef entrees grew from 15 to 17 percent in 2014. Steak at dinner is growing** Steak entrées ordered for dinner in 2014. 15% 17% Take a look at the value that steak can bring your business Steak boosts check averages** When steak is ordered for dinner, the average check size with beef is higher because consumers are more likely to order other items such as dessert and drinks. $18.90 $14.06 $30.22 $40.19 Casual dining Fine dining/upscale hotel Chicken Steak Chicken Steak Fine dining/upscale hotel Casual dining Side Dish Alcoholic Beverage Dessert Side Dish 41% Side Salad 37% Side Salad Alcoholic Beverage Dessert 91% 64% 31% 93% 11% 27% Of Steak items on the menu: Center of the Plate Dishes Sandwiches Mexican Dishes Salad Other items Steak is menued in a variety of ways Fine dining will revisit 48%will revisit 46% Casual dining 42% Average of all visits Steak remains popular Steakhouses were the fastest growing category in 2014 Q2 2012 Q4 2014 The number of steak items on fast casual menus grew 4.2% between Q2 2012 and Q4 2014 50% 21% 9% 4% 17%