Bonnie Riggs, director of client development for NPD Foodworld Group, spoke recently about trends in the restaurant industry, and what they mean for beef demand.

Cut #1     :21        Outcue: "...we’re able to tell."

Riggs said that after very flat years in 2002 and 2003,  consumers returned to restaurants more frequently in 2004, making for strong growth. 

Cut #2     :28        Outcue: "...more of their food dollars."

At quick service restaurants, the hamburger continues to dominate, despite growing competition from other menu items.

Cut #3     :24        Outcue: "...in terms of volume."

Riggs cautioned that high beef prices may be an area of concern  at full service restaurants, but that beef is still doing very well in this category.

Cut #4     :19        Outcue: "...on the full-service side."

The national Beef Checkoff Program is administered by the Cattlemen’s Beef Board, a group of 108 beef producers appointed by the Secretary of Agriculture.  They represent producers from coast-to-coast and volunteer their time to help identify programs that can help increase beef demand.  The checkoff was created in the 1985 Farm Bill, with oversight provided by the U.S. Department of Agriculture.

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