In 2018, restaurants and bars alone purchased over 70% of the total beef volume sold in the foodservice sector.
Approximately 60% of annual U.S. beef demand is consumed in foodservice (including restaurants, schools, and entertainment venues), with restaurants accounting for the majority of that foodservice share. In 2018, restaurants and bars alone purchased over 70% of the total beef volume sold in the foodservice sector, according to a Technomic study for Beef - It's What's For Dinner.
Beef Consumption Breakdown
Foodservice Demand:
- About 60% of annual beef demand comes from foodservice, which includes restaurants, schools, entertainment venues, and other non-retail locations.
Restaurant vs. Other Foodservice:
- Within the foodservice sector, restaurants and bars were responsible for the largest portion of beef purchases, with 70% of the total volume in 2018.
Ground Beef Specifics:
- For ground beef, which is a significant component of the foodservice market, 61.6% was sold to the foodservice sector in 2020.
Factors Influencing the Trend
Consumer Preference:
- Beef remains an enduring customer favorite and a key anchor on restaurant menus.
Restaurant Offering:
- A high percentage of restaurants (97% in 2017 and 2019) offer beef dishes, which can drive traffic.
COVID-19 Impact (2020-2021):
- While the pandemic caused a temporary shift in demand, with increased retail activity, the overall annual demand in the foodservice sector remained the dominant factor, and a rebound in restaurant dining was observed.
