Gordon Bierschs Beef Tenderloin Salad

Gordon Biersch’s Beef Tenderloin Salad

Beef prevails on menus despite drought, higher costs

Menu standby shows versatility, preference among consumers

Reports of the demise of beef on restaurant bills of fare have been greatly exaggerated. Despite ongoing concerns regarding drought conditions and resulting higher costs, the use of beef in foodservice remains strong and steady. Technomic research indicates that 96 percent of operators menued beef last year, which is on par with prior years, and that it represents 31 percent of total protein by volume in the away-from-home market. Underlying this continued demand is a powerful combination

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