Celebrate Every Day This Year

January 27th, 2012

The holidays are certainly behind us now, but for many of your customers, those celebrations may have had their consequences in unwanted weight gain. To help those patrons who want to lose weight, are health conscious or just want to enjoy flavorful menu items, Butterball turkey is the answer.

Turkey is an everyday menu item—it’s low in fat, high in protein and can be incorporated into meal planning in a variety of recipes throughout the year.

Take your patrons on everyday flavor adventures. The foods from the Mediterranean region are very appealing to so many customers. And it’s a great cuisine to pair up with healthy recipes—Mediterranean cuisine is characterized by flexibility, a wide range of ingredients and regional variations. The flavors are perfect for the blank canvas of Butterball turkey.

The following recipes have even been slightly modified to reduce the number of calories without affecting the flavor. You’ll see from the Mediterranean Turkey Flatbread recipe, turkey is very versatile and many chefs are now incorporating turkey into their menus throughout the whole year in cuisines from all continents.

Begin experiencing a world of flavors this year, and use Butterball turkey as your lean protein of choice. For more recipes and ideas, visit the E-Z Menu Ideas section.

Mediterranean Turkey Flatbread
Yield: 6

INGREDIENTS:
6 flatbreads (approx. 3 x 7)
1 recipe White Bean Spread
24 oz. roast turkey (cold or warm), sliced ¼” thick
12 slices tomato
12 red onion rings
1 recipe Avocado Sauce
24 cilantro leaves

METHOD:

1. Spread equal amounts of White Bean Spread evenly over the flatbreads and place on serving platter or individual plates.
2. Top the White Bean Spread with the sliced Butterball turkey (4-oz. portions).
3. Place two tomato slices and two onion rings on each flatbread.
4. Ladle equal amounts of Avocado Sauce over each flatbread.
5. Garnish each flatbread with four cilantro leaves.
6. Serve. (Great when served with a soup or salad.)

White Bean Spread
Yield: 6

INGREDIENTS:
15.5 oz. white beans, canned (chick peas may be substituted)
1 garlic clove, minced
1 Tbsp. + 1 tsp. dijon mustard
1 Tbsp. + 1 tsp. olive oil mayonnaise
3 Tbsp. lemon juice, fresh
3 Tbsp. fresh flat leaf parsley leaves, chopped
1 Tbsp. fresh oregano leaves, chopped
Sea salt & fresh ground black pepper (to taste)

METHOD:

1. Place all ingredients into a blender or food processor. Blend until smooth.
2. Refrigerate covered until needed. Set at room temperature for 30 minutes prior to preparing the flatbreads.

Spicy Avocado Sauce
Yield: 6

INGREDIENTS:
3 avocados, ripe & peeled, seeds removed
6 Tbsp. fresh lemon juice
3 serrano peppers, chopped
1 garlic clove, chopped fine
1 tsp. honey
½ cup extra virgin olive oil
1 cup red onions, finely diced
Sea salt (to taste)

METHOD:

1. Place all ingredients, except diced onions, salt and olive oil in a food processor or blender. Blend until smooth, drizzling in olive oil, until it reaches a sauce consistency. (Use a little more olive oil if too thick.)
2. Place the sauce into a bowl and fold in the diced red onions and season with sea salt to taste.
3. Refrigerate covered until needed. Set at room temperature for 30 minutes prior to preparation.

A Dining Out Holiday Tradition?

November 18th, 2011

While Thanksgiving and all of its glory is all about tradition, things may be changing for the turkey-filled holiday as a result of numerous factors. What’s the biggest change? The tradition of gathering around a leafed-out table, piling heaps of homemade sides on your plate for the third time may be a thing of the past. As the holiday evolves, take the opportunity to evolve along with it, and gain some revenue on typically slow days.

This year, the National Restaurant Association estimates that 14 million Americans will dine out for Thanksgiving, with another 16 million ordering take-out to supplement their meal—about 6%.

Add to that—carrying out the traditions is now more expensive than ever. The cost of a Thanksgiving dinner in the U.S. will jump 13% this year, the American Farm Bureau Federation said. A meal for 10 people on the holiday will rise to $49.20 from $43.47 last year, the biggest increase since 1990. The appeal to “do it all on your own” at home is lost when cost isn’t a factor.

So here’s your opportunity: Become a destination for a new holiday tradition—Dining Out for Holidays.

	•	Start by making sure you have all of the ingredients you need to give people their perfect holiday meal—they’ll still love your takes on their traditional Thanksgiving favorites. We’ve got your turkey covered, here.
	•	Talk it up! Post, tweet, text, hang signs and let all your regulars know your plans. Your loyal customers will probably be the most excited! Be sure to ask for suggestions.
	•	Start YOUR traditions. Make your guests feel special, like they’re coming to your home for the holiday. And once it’s a hit, start to think about your next holiday season.

To find the tastiest turkey to make sure your operation’s first Thanksgiving is a hit, check out our products here.

Putting Your Best Burger Forward

August 22nd, 2011

Burgers continue to be on the rise on menus across the country. From QSR to Casual to Upscale dining segments, consumers are seeing and hearing about burgers. These consumers are reacting – Technomic research shows that nearly half of today’s consumers eat a burger at least once a week, up from 38 percent in 2009. And NRN’s Top 100 survey shows burger brands dominating the top growth chains.

With this significant growth, burgers are changing from what used to be the traditional to a burger that can satisfy the expanding palate of the typical consumer. To be competitive in this burger craze, it’s important to consider what consumers are looking for in their burger menu options. A Technomic research study says consumers think it’s important for restaurants to offer a variety of burgers, in terms of ingredients and pricing. While consumers like traditional toppings, a wider variety of toppings – avocado, pepper Jack cheese and buffalo sauce — is becoming more popular.

In addition, consumer focus on eating more healthful menu items when dining out is impacting the changing burger options across all segments. Recently, chains like Hardee’s and Carl’s Jr. have answered this pressure by adding and promoting new turkey burger menu items. Some casual dining chains like Red Robin not only offer a specific Turkey burger menu item but also remind customers that they may substitute any of their beef burgers on the menu with a turkey burger.

From premium ingredients to new sizes to variations in the main component of the typical burger, it’s important to determine the perfect burger options for your operation’s menu. Put your best burger forward for your customers by offering the variety they want at a competitive price. Click here for information on the flavor profiles and sizes of turkey burger products available by Butterball.

Is your loyalty program meeting your customer’s needs?

July 26th, 2011

For several decades, loyalty programs have been a key fixture in the marketing plans of many powerful brands. But as consumers change so too have loyalty programs. The biggest change is the increase of their importance as part of a bigger business strategy.

Currently, there are 2.1 billion loyalty memberships that consumers hold in the U.S. On average a household is a member of 18 different loyalty programs but they only actually participate in 35% of those programs. In a recent loyalty study by ACI Worldwide, 40% have had a negative loyalty program experience and an astonishing 85% have never heard from the loyalty program since signing up. Although loyalty programs are a staple of a company’s business strategies, these programs seem to have a huge opportunity for improvement.

There are 4 keys to what consumers want in a loyalty program: Value, Simplicity, Relevancy and More than Tangible Rewards.

Value: While this is the primary driver for joining a loyalty program, there is a decline in the perceived value of many current programs. Consumers want relevant offers, appropriate timeframes to redeem these discounts or rewards and a relatively low level of restrictions on the redemption process. It is important to find out what your customers want and determine how your loyalty program can meet their “Value” needs.

Simplicity: When a loyalty program becomes too complicated you have potentially lost a loyalty member forever. Consumers want to be able to participate with ease. The program should be simple to understand and easy to access. With more than 35% of consumers owning a smartphone, there is an opportunity to leverage technology as a way for consumers to easily engage in the loyalty program on a regular basis. As technology continues to advance, successful loyalty programs will increase the usage of location based apps (like Foursquare or Facebook check in) to reward members.

Relevancy: Consumers understand that by joining a loyalty program, they are giving your brand useful data. At minimum the data they provide is demographic but in some cases loyalty cards are tracking number of visits, frequency of visits, ticket average, purchase behavior, etc. They are allowing you to track this information and they want to be rewarded with personalized messaging and offers. Consumers don’t want something they are not interested in – they want relevant discounts and rewards.

More than Tangible Rewards: Studies show that the brain positively responds to intrinsic rewards , like the power of status, in the same way it responds to physical and monetary rewards. Consumers want more than just material rewards. Loyalty programs should offer a way to elevate a consumer’s sense of status when they engage and participate in the program.

When creating or updating your loyalty program it is critical to be sure the program is a true benefit to your consumers. It should provide an emotional connection, a sense of community and a sense of status. Your program should be simple but have the ability to build to allow the consumer to grow in status and rewards. And most important – continue to surprise your members with new information and rewards to keep them engaged.

Consistent Pricing for Healthy Menu Items

July 11th, 2011

Consumer awareness and demand for healthier menu options has continued to increase over the past several years. Unfortunately, food costs for these healthier menu options are usually greater than the average menu item. This leaves operators with a hard decision – institute a higher pricepoint for these healthier menu items or risk profit margins to stay aligned with their menu’s current pricepoint strategy? The answer to this decision continues to be debated as more consumer research studies are conducted to determine the pricepoint sensitivity for these better-for-you menu options. Two studies looking into this topic are from The NPD Group and Mintel and focus on consumers’ attitudes on price and purchase habits regarding healthier menu items.

It seems that most consumers realize there is a higher cost associated with healthier menu options. 41 percent of the Mintel survey respondents said eating healthfully is more expensive than not eating healthfully. Consumers have the perception that healthy foods are also higher-priced. The bad news is that 14 percent of those same consumers said they look for the cheapest items on the menu when ordering. This is a challenge for restaurant operators who feel the pressure from consumers and the government to add more better-for-you menu items.

The research findings from the NPD Group study show that most Americans are unwilling to pay more for healthful menu items although the attitudes vary slightly by age. These findings were recently reported by Nation’s Restaurant News. The article states that according to NPD, 70 percent of consumers over 50 years old said no when asked if they would be willing to pay more for healthier items at restaurants, while 25 percent said they would be willing to pay somewhat more. Only 5 percent of respondents in that age group were willing to pay a lot more.

The article continued to state, about 55 percent of consumers aged 25 to 49 years old said they expected to pay the same price for healthier items as they would for standard menu fare, while 9 percent said they would be inclined to pay a lot more for healthful options.

And finally the findings reported in the NRN article highlighted that consumers aged 18 to 24 years old showed the greatest inclination to pay a premium for healthy menu items, with 15 percent saying they would be willing to pay a lot more. About 44 percent of consumers in that age group said they would not pay more.

The key takeaway from these research studies is that consumer demand for healthier menu options will likely continue to increase but their willingness to pay more for these items will remain low. Restaurant operators will have to look at offering healthier options at lower pricepoints to keep the consistency of their menu pricing aligned with consumer expectations.

How are you adding healthier menu items at lower pricepoints to avoid consumer sticker shock?

Products that Save the Back of House

June 15th, 2011

Patience is a virtue, but sometimes you just don’t have the time for a raw roast. Your patrons crave freshly roasted turkey, and they want it now. Now you can offer it to them – with Butterball’s Roast & Serve Turkey Breast. This premium product is hand-crafted with high quality muscles. And because it’s pre-cooked, it reheats in 45 minutes to an hour while providing the delicious, freshly roasted flavor your customers crave.

The Butterball Roast & Serve Turkey Breast comes in two convenient sizes including two 9lb breasts and four 4lb breasts to suit any operator’s needs. Not only do these Roast & Serve products reduce labor costs in the back of house but they also eliminate the chance of cooking errors. This skin-on product is not foil wrapped like the very popular foil wrapped raw roast turkey so you reduce any issues with the skin sticking to the foil. In addition, there is a 98% yield on the roast & serve products. Because this product is fully cooked, not only do you reduce the risk of dry out but you also greatly reduce the risk of contamination.

Try the Butterball Roast & Serve products today and present your customers with a premium, roasted flavor Turkey Breast without all the operational worries. For more information on our two Roast & Serve products – 2265581082 packed as 2/9lb breasts and 2265581084 packed as 4/4lb breasts, visit www.butterballfoodservice.com. Also, find Butterball Foodservice on Facebook for exclusive recipes and industry trends from Master Chef Tony Seta.

The 2011 NRA Show – The International Foodservice Marketplace

May 17th, 2011

It’s that time of year again, the 2011 NRA Show is quickly approaching this weekend and as usual there is a lot to forward to on the show floor. The NRA show is a great opportunity for foodservice manufacturers to introduce and showcase innovative products to help keep your business moving. And with the release of a new study from The NPD Group on the long-term effects of the recession on consumer spending at foodservice, it seems the restaurant industry will be in need of solutions that will keep traffic strong.

The study, which was released earlier this month, found that consumers are divided into two groups: those who can spend freely and those who cannot. The study found that 76% of consumers are falling into the category of cautious, controlled spenders who say they still are visiting fewer restaurants, trading down from more expensive operations and foodservice segments, and ordering fewer items at each meal. On a positive note, this group of consumers did report they will be less restrictive of their spending on food away from home once they begin to feel the economy improving. Unfortunately, they do not believe that time will be coming soon.

The NRA Show has a lot of great things to offer from culinary competitions to educational classes by the NRA to keynote speaker Colin Powell. Besides catching the return of the Foodie Flash mob and celebrity book signings – the most beneficial part of the show to your business is touring the exhibits to find products that enhance your bottom-line. Visit Butterball Foodservice at Booth #1418 to learn more about products that are the perfect addition to your menu. Master Chef Tony Seta will be sampling several key products at the booth every day from 11am-2pm and there will also be a chance to earn some bonus Foodservice Rewards points for stopping by. Healthier menus drive healthier sales and the Butterball lines of products answer your consumers’ demands for better-for-you menu options.

What are you looking forward to most at this year’s NRA Show?

Combating Commodity Inflation

April 27th, 2011

Leading in to 2011, many operators’ biggest concern for the New Year was commodity costs however most were optimistic that sales and profits would be better than in 2010. Operators are now definitely feeling the effect of rising commodity costs and it has already impacted profits. A recent Nation’s Restaurant News poll of industry executives showed that while 55% experienced better Q1 sales than in 2010, 58% had the same or worse profits. Overwhelmingly, the biggest challenges their businesses are facing are higher commodity costs – more so than stalled consumer spending, lack of capital growth or menu labeling legislation.

The first instinct under these circumstances is to raise menu prices. McDonald’s recently announced they took a 1% price increase across their menu in March. They also plan to take small, additional increases as the year progresses based on their revised commodity increase forecast that went from 2% at the beginning of 2011 to 4% at the beginning of Q2. Applebee’s may also increase their menu prices about 2% later this year to combat rising commodity costs.

But is implementing an increased menu price strategy the best way to battle commodity inflation? NRN contributor and industry veteran, Steve Rockwell warns that taking a price increase can have negative long term effects on a chain’s brand in terms of traffic and competitive positioning. Reducing portion sizes can have even greater effects. He recommends testing a price increase to determine customer reaction and to identify the price threshold for certain menu items. In addition, he recommends showcasing the lower cost menu items more predominately to encourage purchase decisions for your better margin items. Another option to consider is introducing Limited-Time-Only menu items that feature ingredients with the least commodity inflation.

The magic formula for combating commodity costs continues to be in development for many operators and only time will tell what the winning strategy will be in this current economic situation. The best approach for a concerned operator is to watch commodity forecasts ongoing, monitor your consumer’s discretionary spending and evaluate your options for enhancing margins without disturbing your current traffic.

What are you doing to offset rising commodity costs?

Upscale Menu Items Increase Across all Segments, Dayparts

April 20th, 2011

Whether its breakfast or lunch, fast casual or full service, many menu monitoring research companies are reporting an increase in the addition of upscale menu items. The trend of incorporating premium ingredients has been positively tracking for a couple of years now as consumers’ palates have become more diverse and increasingly looking for upscale menu items at a price that is still affordable. Many restaurant operators are introducing upscale sandwiches at all dayparts as a way to offer more premium ingredient menu items.

As reported by Nation’s Restaurant News, many fine dining chefs are opening fast casual sandwich concepts that focus on upscale sandwiches. Restaurants like Grahamwich in Chicago and Be’Wiched Deli in Minneapolis both feature chef-driven sandwiches on the menu to offer patrons the taste of fine dining at a price that doesn’t hurt the pocketbook.

In addition to these fast casual concepts, many chains are adding upscale ingredients to their sandwiches including premium meats and cheeses as well as artisan breads and condiments or spreads. These additions are not just at the lunch and dinner dayparts. Datassential’s recent report on top breakfast trends show that many traditional breakfast menu items are being replaced by more upscale menu items including sandwiches.

Before adjusting the ingredients in your menu or adding new menu items, it is important to evaluate if this change is right for your restaurant. Does the enhancement fit the restaurant concept and will you customers appreciate the addition or change? What will the menu item be priced at to cover the higher costs for ingredients and preparation? How will your customers react to that pricepoint in comparison to the rest of your menu? Are there any seasonality issues with the new ingredients? How will you promote the change or addition to encourage trial? There is a lot to consider and as is true with most menu changes, it is always best to test before rolling out as a permanent change.

How has the premium ingredient trend affected your menu in the past year? Do you have any plans in the next year to look at the feasibility of adding more premium ingredients to your menu items?

Preparing to Join the Lower Calorie Craze

April 12th, 2011

The first quarter of every year is notoriously a popular time for restaurants to focus on menu items and LTOs that promote healthy, better-for-you options to their customers. It’s a proven time of year for these healthier options because health and wellness are top of mind for many restaurant patrons. But the better-for-you menu focus and promotions are usually over by March and April so why have many new, low calorie menu items started popping up at several national chain restaurants in the past few weeks?

Many restaurants are preparing for the looming expense of updating menus and menu boards in early 2012 in accordance with the pending FDA menu labeling mandate. The industry’s concern for how patrons will react to the addition of calorie content next to their favorite (indulgent) menu item may be forcing R&D teams at many chains to look at a better balance between high and low calorie items. It seems many are taking advantage of the extra time for the mandate to be finalized to test low calorie menu options that may be permanent additions.

What should you consider when testing additional low-calorie menu items on your menu? Here are a few questions to answer and things to think about before going down the better-for-you path:

• Does my restaurant concept and brand align with better-for-you menu items? You should stay true to your brand promise to your customers even if that means missing out on the healthy trend. There may be ways to adjust menu items slightly to keep true to your brand while offering your customers less guilt for higher calorie menu items. Consider these options first.

• Be sure to allow enough time to adequately test the menu item. It’s best not to rush to make a permanent change either for or against the healthier menu item. Listen to your customers not just your sales of the new menu item. Your customers may take a little bit of time to try the new menu item but are happy that you’ve provided healthier alternatives.

• Do I have the appropriate staff to test the better-for-you menu item? Any test should be measured with as few variables as possible and preparing your staff is essential to eliminating a list of variables. It is critical that both FOH and BOH are trained to successfully implement the new menu from suggestive selling for trial to consistent execution for positive feedback.

• How will this better-for-you menu item affect my overall product mix? To implement this test, will you have to remove an old menu item to make room on the menu? Will you have to add ingredients to the BOH to make the new menu item?

Many research studies for the past few years have shown that customers want healthy, better-for-you options on the menu at Limited and Full Service Restaurants. Health has been a key trend for years now. Customers want variety and the ability to customize so they can satisfy their craving at that particular time. They want better-for-you options and they want the ability to be indulgent. For those deciding to look into better-for-you menu options, the restaurants that will be successful are those that adequately prepare and test a variety of healthier options, basing their future menu decisions on facts rather than gut feelings.

What are your plans for better-for-you menu options in the next 12 months?