Flavor & Taste Sensations
Restaurants and institutions served more than 70 billion meals in 2009, and 68 percent of adults said that they expect their dining out experiences to provide flavor and taste sensations that cannot be duplicated easily at home. This means that professional menu developers are always on the lookout for new ways to serve beef, and Web stats reveal that they visited the recipe section of the checkoff-funded www.beeffoodservice.com in high volume during 2009 – more than 327 per day, on average. The Web site for foodservice professionals was first launched in 1999, but recently underwent a complete overhaul and re-launch, incorporating the latest in Web technology to deliver timely information in the most cost-efficient way possible. In addition to a searchable database of foodservice recipes (servings for 24), the site contains information on beef cuts for foodservice and their specifications, information on the cattle industry, and a special food safety section. To learn more, visit Foodservice.
Funded by the Beef Checkoff.
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