Wed., Jul 10 02 - Committee Aims To Put Beef On More Menus

Suggested Lead:

The beef industry’s Joint Foodservice Committee, through the $1-per-head checkoff, aims to help put beef on more menus throughout America and to give restaurants a reason to want to work closely with the beef industry, according to Lisa Hefner. Hefner, who chairs the committee, says the goal is help move and add value to the undervalued portions of the beef carcass.

Cut #1        :28            Outcue: "...opportunities for restaurants."

According to Hefner, restaurant chefs and cattle ranchers have many reasons to work closely together.

Cut #2        :40            Outcue: "...he’s trying to please."

Hefner says the industry’s foodservice efforts are made possible by the national beef checkoff program.

Cut #3        :24            Outcue: "...meet consumer demand."

Hefner says over the past couple of years the beef industry has been successful in forging special bonds with restaurants and other foodservice operations.