Brand Update 2020

dry-aged cuts for restaurant experiences at home.
Progressive distributors and restaurants looked beyond
middle meats to elevate quality and reached consumers
through new channels.
For decades, Miami Purveyors resisted direct-toconsumer
sales. Now, there was no time to waste.
Restaurants embraced ecommerce, too.
“We had a tenured and committed team to protect,”
says Taly Rosenberg, vice president of finance and
administration. “Our consumers are overwhelmed by
the restaurant-quality products we are delivering so
this has been a valuable expansion for us.”
At the same time, Miami Purveyors adjusted to
restaurateurs’ new in-house pantry sales, fresh meat
sales, meal kits and private chef offerings. When
outdoor dining and 50% capacity opened for dine-in,
consumers wasted no time visiting their favorite spots.
“We are now balancing our direct-to-consumer
business while continuing service to our foodservice
customers as their volume returns to pre-pandemic
levels,” says Rosenberg. “We are very prepared to do
both exceptionally well.”
Both avenues allow distributors to diversify sales,
as specialty meat and broadline companies help
restaurateurs maximize takeout and entice consumers
for dine-in.
Cost-Saving Without
Compromise
Inventive solutions guide restaurant recovery,
according to Adrienne Moncrief, director of
foodservice council for Cleveland Research, who
spoke during Annual Conference.
items, like the burgers and cheesesteaks at Wing N
Burger Factory across Georgia.
“The one ingredient is beef. That’s all we need to
say,” according to Robert Bales, vice president and
COO of the PK Restaurant Group. The Philly meat
also offers a higher yield for better portion size and
guest satisfaction.
Serving one cut in multiple applications also adds
efficiency for chefs.
The City Square Steakhouse, Wooster, Ohio,
serves the sirloin for a main entrée, kid’s steak,
entrée salad, steak and fries, and occasional pasta
dish. Oak Steakhouses, from Atlanta to D.C.,
merchandise the entire tenderloin as center-cut
filet, on the mixed grill plate, smaller bistro steaks,
steak frites, steak tartare, carpaccio, Bolognese
and burger grinds.
“Restaurateurs and distributors are working hard
to outpace recovery, and are doing it with the
best beef,” Scott says. “Foodservice people are
committed to a love for food, feeding people and
bringing them together.”
Eating out is a part of American culture that hasn’t
changed. It’s just delivered differently.
VALUE-ADDED
PRODUCTS
“They want simplicity in execution, operations, service
speed and efficiency, and a good way of doing that is
value-added products,” Moncrief says.
For dine-in, takeout and delivery, value-added
smoked brisket, fajita meat, cooked pot roast,
cooked short ribs and shaved steak save time and
labor, so restaurateurs can focus on profit centers,
signature dishes and guest experience.
A new cost calculator in the Brand Builder app
aligns dollars and sense with choosing the most
profitable items, whether fresh or value-added.
Restaurants also build their concepts around the
CertifiedAngusBeef.com 35