Brand Update 2020

A NEW LEVEL
OF SERVICE
Creativity helps
foodservice persevere.
The hustle and bustle of restaurant kitchens ceased.
Some for a moment. Some are silent still.
Prime Cincinnati Steakhouse
In an instant, the nature of foodservice changed
forever. The effects of the pandemic brought rapid
evolution to every aspect of business.
Nimble restaurants quickly turned to takeout and
delivery only, eventually to limited dine-in. Following
a record February, boxes of beef sat idle. Distributors
acted quickly to adapt.
“Foodservice has never worked so hard to sell such
little product,” says Sara Scott, Certified Angus Beef ® vice
president of foodservice. “Like any time when adversity
strikes, the most creative businesses are the ones that
will endure. It’s going to be a slow grind back, but I
can’t think of any group more innovative and driven
than our partners.”
Signs of innovation, resiliency and hope pull the
community forward.
Seizing Opportunity
The lights are on and diners seated again. The iconic
Prime Cincinnati steakhouse draws people in for Prime
and dry-aged steaks.
“Our Certified Angus Beef ® brand Prime steaks continue
to be the most popular items,” said Nelson Castillo,
managing partner of Prime Cincinnati and Street City Pub.
“We have the filet, New York strip and dry-aged on our
dine-in menu. Our Jack Burger has actually been really
popular because we’ve moved it to our appetizer menu.”
After switching overnight to online only in March, nearly all
business is dine-in today, still at 50% capacity since May.
For returning restaurant goers, taste and food quality
remain the top priority according to Brandwatch
Consumer Trends 2020 and the Simon-Kucher
Restaurant Survey, ranking above restaurant
cleanliness in today’s marketplace.
“When service and experience change so drastically,
quality becomes an even bigger factor in customer
satisfaction,” says Scott. “Now is not the time to find
cost savings by cutting quality.”
Consumers also sought the brand’s Prime and
CertifiedAngusBeef.com 33