Beef accounts for fully 16% of total foodservice food and non-alcohol purchases, making it the most prominent ingredient at foodservice1. Beef’s versatility enables chefs and foodservice operators to menu everything from affordable burgers to high-end steaks, but versatility is only one reason why beef growth (in pounds) at full-service restaurants was twice that of chicken2 in 2018.
Chef Gus Martin serves as executive chef of Dickie Brennan & Co, the restaurant group behind Palace Cafe, Dickie Brennan’s Steakhouse, Bourbon House and Tableau, all located in New Orleans’ picturesque French Quarter. While beef is obviously a key staple at the steakhouse, Chef Martin speaks to how beef is important to the company’s business across all its concepts, even with an emphasis on seafood dominant Creole cuisine.
In a series of Beef Means Business videos, Chef Martin speaks to several of the reasons why he menus beef across the company’s concepts, including the versatility and profitability of beef. He also talks about his favorite beef cuts and how the restaurant concepts creatively Creolize beef dishes.
Beef Means Versatility
Chef Martin says, “Beef fits into every concept that we have.” In this video, he speaks to the versatility of beef: how it goes beyond the center of the plate and how different portion sizes drive business at lunch and dinner.
Beef Means Creativity
Chef Martin discusses how beef plays an important role on Dickie Brennan & Co.’s menus, which typically emphasize Creole cuisine. He says, “Steak has evolved into our style of cooking and we sort of Creolized it.” At the company’s restaurants, beef dishes are Creolized with the use of seasoning blends, sauces and accompaniments that give beef authentic Creole flair.
Beef Means Flavor
Chef Martin shares why he loves cooking with beef. Spoiler alert: it’s because he loves beef’s flavor profile. In this video he discusses his favorite cut, as well as those that are trending in popularity, and how beef is being used in new ways, such as in charcuterie.
Beef Means Profits
Chef Martin discusses how beef raises check averages, as diners splurge more on a great bottle of wine and sides when enjoying a good steak. But don’t just take Chef Martin’s word: Beef. It’s What’s For Dinner., on behalf of the Beef Checkoff, conducted a survey of close to 600 foodservice operators which revealed beef delivers greater dish profit dollars than other animal proteins, even with a higher menu price and food cost.3 Beef diners tend to order more add-ons, such as alcoholic beverages, appetizers, sides and desserts.
1Usage and Volumetric Assessment of Beef in Foodservice 2018 Edition, Technomic, 2019.
2Usage and Volumetric Assessment of Beef in Foodservice 2018 Edition, Technomic, 2019.
3Chef and Beef Value Study (Datassential)