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Presenting beef offerings to the health conscious guest
By Susan Evans
July 13, 2011
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The combination of an aging population with a growing obesity epidemic has led to an increasing demand for “healthier” offerings at foodservice. The challenge is to provide health-friendly options that will be embraced by restaurant goers, many of whom refuse to deny themselves. These days, a growing portion of the population is committed to eating better and healthier, but when it comes to eating out, all consumers – the health-seekers included – want good-for-you foods without deprivation.
Although many studies indicate a strong consumer support for menus with some healthier choices and nutritional information, restaurant operators are somewhat skeptical. Experience has taught us that guests may want healthier options, but most succumb to their craving for indulgence once they are out the door. That being said, the power of the veto vote can’t be ignored. When looking at restaurant options, if the menu doesn’t meet the needs of the most health-conscious person in the group, then an eater occasion is lost, not just for that individual, but for the entire party.
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Canadian beef is a dining-out favourite. Not only is it a popular choice, check averages are higher when beef is part of the meal, so from the operator’s perspective, it makes sense to offer beef in ways that appeal to the health conscious guest. Offering a variety of menu options can span this culinary divide. Menu options can include a choice of portion sizes, cooking methods and a selection of sides – both healthy and indulgent.
When it comes to portion size, the beef industry is ahead of the curve in its ability to offer choice. Beef medallions – sold under common names such as Baseball Sirloin, Manhattan Steak, California cut and Chateau Medallion – provide a thick steak in a smaller size. These entrées address portion control and offer the operator a unique presentation opportunity to offer steak entrées in a smaller size without being forced to serve very thin, undesirable steaks.
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Many chefs have introduced beef dishes that are compatible with healthy lifestyles. For example, grilling is one of fastest growing preparation techniques on the menu and a recognized heart-healthy cooking method. Combine this with high quality fresh greens and vegetables, unique ingredients and a chef’s creativity, the result is exciting menu items that appeal to both the adventurous diner and the health-seeker.
There is no doubt that lean beef has a place on a healthy menu. Today’s educated customers know that beef is full of nutrients, and they also know the difference in nutritional value between steamed vegetables and deep fried onions, so the trick is to offer healthy side dishes and flexible substitutions. Trained staff who can adapt menu options to suit their guests’ needs will ensure repeat business of those who dine out frequently.
As the pressure to provide a better selection of good-for-you menu options grows, chefs must meet the challenge of creating menus for both guests who wish to indulge as well as those looking for healthy options. Beef fits the bill on both counts.
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