Meat market report on lessons for foodservice

That's the view of a new report on the foodservice industry commissioned by EBLEX (The English Beef and Lamb Executive). The report reveals that it is those foodservice operators who have maintained quality and service standards and continue to provide value for customers who have held their own in the last year. The report titled 'Maintaining Quality: Improving Value. Challenge and opportunity for beef and lamb in the Foodservice market' provides a valuable insight into the out of home (OOH) sector, which is intended to help caterers and their suppliers formulate strategies for long term success. While total OOH sales in 2009 were down 3.7% on the previous year and almost £2 billion was wiped off the value of the market, there were winners and losers. The best example of these conflicting fortunes is in the independent versus group operators arena. Independent outlets have, in general, fared much worse. Group operators have focused heavily on meal deals and promotional activities. Independents appear not to have gone down this route – either because they haven't been able or they have simply been reluctant to do so. But the picture isn't entirely bleak for independent operators, with consumers citing 'quality of food' as the reason for choosing to dine in independent establishments. Regarding meat specifically, the report outlines the work being undertaken by EBLEX to encourage chefs to use alternative, underused and less expensive cuts of beef and lamb, which represent great value for money whilst still offering quality. Examples of such cuts include flat iron steaks. Hugh Judd, EBLEX foodservice project manager, says: "Our research reveals that chefs are increasingly keen to explore these lesser-known and underused cuts. With pressure on them to innovate and control costs, they are turning to these alternative cuts to exploit the added value they can offer. By referring to the 'Cut of the Month' calendar on our trade website (www.eblextrade.co.uk), chefs can identify when particular cuts are in good supply and represent excellent value – and get great recipe ideas as well." The report also details the widening gap between production and consumption of red meat on a global scale. The world's developing economies will account for 80% of worldwide growth in meat consumption. This increase in demand will inevitably tighten supply and increase the price of imported products and ultimately put pressure on the UK's ability to source quality, locally produced meat. Caterers are urged to get their supply chain arrangements in order to ensure long-term sustainable relationships and thus guarantee the supply of quality assured beef and lamb. In summary, Judd says: "The report clearly shows that it is still tough out there. There is, however, cause for optimism: meal deals and promotional activities are obviously hugely popular with consumers; using alternative meat cuts is a great way of adding value; quality is still paramount – consumers need assurance of the beef and lamb on menus; and good supply chain relationships will ensure caterers benefit from specification advice, support, provenance – general added value." The report is available to download from www.eblextrade.co.uk. Hard copies will be available on the EBLEX stand (N111) at Food & drink Expo (21–24 March at the NEC).