Consumers crave beef, that we know. For some it’s enjoyed daily while for others it’s the celebratory protein. Either way, beef is often a spot on the menu where profit and loss statements can be made or broken. How, in a post-pandemic world, do you manage your menu to give guests what they want and increase the bottom line?
Join meat scientists Dr. Daniel and Diana Clark, and Clint Walenciak, director of packing, from the Certified Angus Beef® brand as they discuss:
• Versatile beef cuts that work across multiple day parts
• Beef cuts that drive margins upward
• Solutions for seasonal price fluctuations
• Beef industry outlooks to know