Center of the Plate ManualHow to beef up your sales and get the edge over your
competitor by becoming a "Certified Meat Specialist" CMS and showing your
customers closely guarded secrets about boxed beef, portion cut steaks, ground meats,
fresh pork, hams, bacon, chicken, turkey, seafood and specialty meats.
Four reasons you should take a closer look
at this center of the plate information
Over 50% of a restaurant's food cost is
center of the plate - the meat items they buy.
Most restaurants build their reputation on their center of the plate theme. Steak
house, BBQ, seafood, chicken, ribs, roast beef, etc.
Even a small family restaurant serving less than 1,000 meals per week spends over $100,000
per year on meat products.
For every case of green beans purchased by a restaurant, which contains 120 portions,
there are 120 portions of meat also being purchased, usually at 10 times the cost and 10
times the gross profit dollars.
Click here for more information about the Center of the Plate program... |