Checkoff News
Checkoff's Flexible Solution for the Foodservice Channel
January 31st, 2010
AUSTIN, TX - Through partnerships, promotion and education, the Texas Beef Council (TBC) continues to reach the Texas foodservice industry and secure beef's place on the menu. For many years TBC has collaborated with chefs and restaurants to encourage the creation of innovative beef menu ideas.
The checkoff's partnership begins with the some of the nation's leading beef suppliers, purveyors and foodservice distributors including U.S. Foodservice, Lone Star Foodservice, Martin Preferred Foods, Performance Food Group, Ben E. Keith Foods and SYSCO Foodservice. Through these partnerships TBC conducts programs such as incentives for growing beef sales, educational seminars, collateral material distribution and market research to help increase beef's market share in the foodservice channel.
"These distributors and purveyors are the ones providing product to the 50,000 foodservice locations in Texas every week," said Russell Woodward, TBC senior product manager. "Each year we reach sales people representing the major foodservice distributors with information that will allow them to better represent our product in the marketplace and in turn, sell more beef."
Throughout the year TBC works directly with chefs and restaurants through consumer events and promotions such as wine and food festivals and local restaurant events. TBC also reaches foodservice operators with the award winning national "BEEFlexible" foodservice advertising campaign that is featured in several trade publications highlighting new steak cuts from the chuck roll.
In addition, TBC extends national programs to educate foodservice professionals such as chefs, restaurant operators, culinary instructors and culinary students about the basics of beef merchandising, new menu ideas and opportunities for growing sales and profits utilizing the beef value cuts. TBC works closely with the Texas Restaurant Association in education outreach efforts such as the Southwest Foodservice Expo, Culinary Educator's Training Conference and the Education Foundation.
"The Texas Restaurant Association is honored to have the Texas Beef Council as a partner in the restaurant industry. TBC brings unprecedented knowledge of the beef industry to our restaurant members and our FS Prep culinary curriculum for educators and students. We look forward to continuing and strengthening our relationship with TBC in the years to come," said Robert Hale, corporate relations manager for the Texas Restaurant Association.
For more information of this and other checkoff-funded programs, please visit www.TexasBeef.org or call 1(800) 846-4113.
The checkoff's partnership begins with the some of the nation's leading beef suppliers, purveyors and foodservice distributors including U.S. Foodservice, Lone Star Foodservice, Martin Preferred Foods, Performance Food Group, Ben E. Keith Foods and SYSCO Foodservice. Through these partnerships TBC conducts programs such as incentives for growing beef sales, educational seminars, collateral material distribution and market research to help increase beef's market share in the foodservice channel.
"These distributors and purveyors are the ones providing product to the 50,000 foodservice locations in Texas every week," said Russell Woodward, TBC senior product manager. "Each year we reach sales people representing the major foodservice distributors with information that will allow them to better represent our product in the marketplace and in turn, sell more beef."
Throughout the year TBC works directly with chefs and restaurants through consumer events and promotions such as wine and food festivals and local restaurant events. TBC also reaches foodservice operators with the award winning national "BEEFlexible" foodservice advertising campaign that is featured in several trade publications highlighting new steak cuts from the chuck roll.
In addition, TBC extends national programs to educate foodservice professionals such as chefs, restaurant operators, culinary instructors and culinary students about the basics of beef merchandising, new menu ideas and opportunities for growing sales and profits utilizing the beef value cuts. TBC works closely with the Texas Restaurant Association in education outreach efforts such as the Southwest Foodservice Expo, Culinary Educator's Training Conference and the Education Foundation.
"The Texas Restaurant Association is honored to have the Texas Beef Council as a partner in the restaurant industry. TBC brings unprecedented knowledge of the beef industry to our restaurant members and our FS Prep culinary curriculum for educators and students. We look forward to continuing and strengthening our relationship with TBC in the years to come," said Robert Hale, corporate relations manager for the Texas Restaurant Association.
For more information of this and other checkoff-funded programs, please visit www.TexasBeef.org or call 1(800) 846-4113.
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