Last week, Fox News reported that some fast-food chains had experienced ground beef rates “up 24 percent from a year ago”.
Meat prices are high; that’s old news. News also not likely to change quickly according to a cattle market publisher who says, “livestock producers are just starting to replenish their herds”, and doesn’t expect prices to come down “until 2017.”
The challenges of drought in a market with steadily increasing global demands, puts us knee deep in the classic cycle of things get worse before they get better. Needless to say, keeping balance between food costs, and customer expectations is all the tougher for it.
If you’re looking for inspiration on cost containment, check out our most recent post: Why is it so hard to get a thick steak these days? (The short answer is larger cattle; with larger cattle there are larger muscles.)
Restaurants who want to offer a variety of smaller sized steaks without sacrificing taste or presentation will find this a helpful read. Smaller portioned Rib Eyes and Strips can be thick, juicy and cost efficient!
For additional tips and ideas on managing meat costs and menus, check out our list of relative posts below.
Premium alternatives to Prime Rib and Tenderloin without the premium price: How to Manage Holiday Menu Costs with Boneless Strip Loin
Bill & Hold, Reduce Portion Size, Alternative Cuts, Trim Specs and Buy More/Receive Less are some of the best methods for defraying cost: 5 Tips to Keep From Paying More
What if we said you could make more money (real margin dollars), with a higher food cost percentage? Crazy, right? How Food Margins Get You to the Bank
How do you maintain profits with food costs escalating faster than your customer’s disposable income? Quality Doesn’t Cost, It Pays
Help in four words: chop-ready-primal-cuts …no waste, hidden costs or by-products! How to Slim Down Your Food Costs in the New Year