Summary
To track the consumption and consumption preferences within the foodservice sector of beef and veal, lamb, mutton, pork and poultry.
The tracking research ascertained:
Weekly purchase of beef, veal, lamb, mutton pork and poultry in volume and dollar terms.
The cost per kg at survey time compared with 12 months ago (more, less, the same cost).
The quantity served at survey time compared with 12 months ago (more, less, the same quantity).
The quantities roasted, grilled, stir fried, and casseroled compared with 12 months ago (more, less, the same quantity).
Foodservice operators identification of beef & lamb cuts that are becoming more/less popular.
Ascertain whether foodservice outlets have had any supply problems and what these problems have been.
Foodservice operators ranking of their satisfaction with the quality of red meat as a whole, beef and lamb over the past 6 months.
Identify differences between the various foodservice segments (eg Restaurants, Hotels/motels, Fast food chain outlets, Independent fast food outlets, Pubs and clubs).
Specifically evaluate the Pubs and clubs versus the total sample.
Assessment of food service trends - and identify which of these may assist MLA maintain a competitive advantage.
Perception of red meat and other dishes
Satisfaction of quality of beef and lamb
Awareness of MLA
Measurement of the 'menu share' of beef, lamb, pork, fish/seafood, game meat, poultry and non-meat dishes
Assessment of the factors influencing how much red meat is included on the menu
Assessment of how foodservice operators businesses are performing.
Identification of operators' actions taken to cope with the economic downturn.
Awareness levels of MLA amongst foodservice operators.
Awareness and perception of "Chef's Special" magazine.
For further information, please review various reports that include the wholesale information on a monthly basis.
