Giving pubs and restaurants a key point of difference

The research, commissioned by BPEX clearly highlights the emphasis consumers place on the Mark when selecting a pork meal from a restaurant menu. In fact, nearly half of respondents felt that the Quality Standard Mark for pork was extremely relevant or relevant to their decision. In addition, 43% are more likely to choose to dine at an establishment that displays the Mark. BPEX foodservice manager, Tony Goodger, said: "Consumer interest in animal welfare and food provenance is growing fast and is affecting not only what they put in their shopping baskets but impacting on decisions made when eating out. Caterers who address this trend and provide recognisable assurances about their pork will reap the rewards." When shown the QSM, half of respondents believed it ensured quality, while almost two thirds felt that it was clear and easy to understand – an important point when compiling menus and specials boards. Consumers also trust that the Mark ensures UK production and pig welfare standards have been met2. Tony continues: "When it comes to sourcing quality ingredients chefs should have the utmost confidence in their supply chain – and then tell their customers about it, particularly as diners have never been more informed about the importance of food provenance and welfare. "As our latest research shows, using the QSM as a promotional tool on menus that feature quality assured pork dishes can have a positive impact on both customers and your business. "Cost needn't be a barrier to sourcing assured produce. By talking regularly to catering suppliers chefs can find out which cuts of Quality Standard Mark pork are in plentiful supply and therefore, benefit from cost effective deals and offers. Find out more about the heritage too; is it locally reared, a traditional breed or outdoor bred, for example, as this will make dishes more appealing and have a positive impact on profit margins. "Overall, it is clear that pubs and restaurants can secure a distinct competitive advantage by using the BPEX Quality Standard Mark on their own menus and specials boards. Providing customers with added value and the reassurances they seek will not only encourage and increase sales but will also reinforce consumers' trust in the establishment." For chefs this means that where meat is sourced to high welfare standards and identified as such, they can expect to see a positive increase in interest, sales and profitability."