Research and Markets: Center of the Plate: Beef and Pork - Now Available

DUBLIN--(Business Wire)--
Research and Markets
(http://www.researchandmarkets.com/research/f26a5f/center_of_the_plat) has
announced the addition of the "Center of the Plate: Beef and Pork" report to
their offering.

TECHNOMIC'S AUTHORITATIVE BEEF AND PORK STUDY IS THE ALL-IN-ONE RESOURCE YOU
NEED TO GROW YOUR BUSINESS AND GAIN AN ADVANTAGE OVER THE COMPETITION

Both beef and pork are extremely versatile and can be menued in a wide variety
of ways across restaurant segments and food categories. To help operators and
suppliers better understand preferences and utilize trends surrounding these
proteins, Technomic has developed the Beef & Pork

Consumer Trend Report. This comprehensive report combines menu data from over
500 chains, consumer insights from more than 1,500 respondents and concept
profiles from the leading restaurants driving beef and pork menu item sales.
In-depth key findings and actionable opportunities will better position your
brand and your products for success in this increasingly competitive foodservice
environment.

Gain these advantages on the competition:

* Utilize consumer attitudes toward health and ethical issues to drive interest
in beef and pork: Learn which attributes relating to ethics, health and quality
are most closely associated with the healthfulness and taste of meat. Capitalize
on the willingness of consumers to pay more for products such as grass-fed beef
(36%) and natural pork (30%).
* Learn how to menu beef and pork to meet consumer demand and taste preferences:
Take advantage of the popularity of established items like burgers and pork
chops, which more than two-thirds of consumers say they would order (70% and
67%, respectively). Also, reach consumers who want to try new flavors on beef
(42%) and pork (30%) through appealing, yet less commonly menued flavor
profiles.
* Gain Canadian consumer insights: Discover how to position and menu beef and
pork products in the Canadian market where beef and pork preferences vary
significantly from those in the U.S.
* Leverage student preferences: Full-time students showed several distinct
differences from the general public including a heightened interest in spicy and
bold flavors. Make the most of this important group by meeting their needs and
preferences.

COMPREHENSIVE COVERAGE

This updated report will consist of the following areas:

* The latest consumer research surrounding beef and pork: An exclusive Technomic
survey of more than 1,200 U.S. consumers, including 250 full-time students, and
300 Canadian consumers showcases meat preferences, attitudes and purchasing
behavior.
* In-depth coverage and analysis of restaurant menus: Discover recent trends
among the industry's leading operators that menu beef and pork, based on
Technomic Information Services' MenuMonitor. This comprehensive and
continually-updated online database houses menu information for over 500
restaurant chains throughout the United States and Canada, including the Top 250
chain restaurants, emerging chains and leading independents.
* Menu positioning comparisons: Detailed listings and ingredient comparisons
within full- and limited-service segments are provided. The menu analysis
focuses on flavor components of meat-based entrees, leading preparations and
cooking methods, sauces and marinades, and the most innovative ethnic influences
by region.

EXPANDED DELIVERABLES

In addition to comprehensive reporting on these topics, Technomic experts will
provide the following deliverables:

* Comprehensive executive summary including insights, implications and areas of
opportunity for both operators and manufacturers.
* Concept and menu profiles of leading steakhouses and emerging barbecue chains.

* A complete set of printed data tables on all consumer interviews will be
provided. The data tables are tabulated by cluster segments that include:
region, gender, age, ethnicity and household income.
* Menu listings: A list of new and limited-time-only beef and pork
center-of-the-plate menu items offered this year at Top 250 chains.

Key Topics Covered:

* Executive Summary
* Introduction
* Industry Overview
* Menu Insights
* Pork
* Beef
* Consumer Insights
* Health
* Flavor Preferences
* Pork as a Main Entrée
* Side Item Preferences
* What's Next
* Student Insights
* Canadian Consumer Insights

List of Appendices:

* Appendix A: Leading Steakhouse Concepts
* Appendix B: Hot Barbecue Concepts
* Appendix C: Beef and Pork LTOs and New Items
* Appendix D: Consumer Survey
* Appendix E: Consumer Demographics
* Appendix F: Consumer Data Tables

For more information visit
http://www.researchandmarkets.com/research/f26a5f/center_of_the_plat

Research and Markets
Laura Wood, Senior Manager,
press@researchandmarkets.com
U.S. Fax: 646-607-1907
Fax (outside U.S.): +353-1-481-1716

Copyright Business Wire 2009