Raising The Steaks: Customers, new menu items and expansions are helping stoke a meaty rebound

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There’s a sizzle in the air these days. Steakhouses are stealing the spotlight with fired-up earnings reports, expansions and hot new menu items that are stoking consumer appetites. They’re even taking over reality television as chefs compete on the current season of Gordon Ramsay’s “Hell’s Kitchen” to win the head chef position at BLT Steak.

This is welcome news, because over the last three years steakhouses were getting burned. In 2008 and 2009, beef sales as a whole were down in both restaurants and grocery stores. Despite this dip, the average American still ate almost 60 pounds of beef in 2008, according to the industry newsletter Cattle-Fax, while statistics tabulated by Technomic show that commercial restaurant operators still bought 5.4 billion pounds of beef that year. “People have been loyal to their protein purchases,” says Russell Woodward, senior manager for product marketing at the Texas Beef Council. Though beef took a hit overall, it remained the top selling protein in restaurants, according to a study by Technomic.

Finish reading this article on the Restaurant Management website now.

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