Veal Trends on Foodservice Menus

Fact Sheet
Veal is served in 28 percent of commercial foodservice operations, including 64 percent of the full-service restaurants and 31 percent of the casual/theme restaurants.

Why are restaurants menuing veal?

The Steakhouse Resurgence
With the rise in popularity of the steakhouse segment, cuts like veal loin chops (porterhouses) and veal rib chops are being re-discovered by diners.

• It's a Tradition -- Restaurants are using traditional veal cuts, like cutlets (80%), osso buco (47%), loin chops (37%) and rib chops (34%) to satisfy the demand from their over-50, baby boom patrons, while discovering contemporary dishes for a new generation of veal customers.

• Image is Everything -- Veal's high-end image adds an air of prestige to any menu.

• Veal. Eat Smart. Eat Well. -- The launch of the "Veal. Eat Smart. Eat Well." foodservice marketing campaign in 1997 is increasing veal's presence by showing veal is a superior, nutrition-wise dining experience.

• Veal Offers Something New -- The addition of new veal products including veal bacon, veal ribs, appetizers and more, offers increased options for any foodservice operator.

- NCBA -

Editor's Note: The Veal Committee of the NCBA maintains a Veal Operator Bank
offering foodservice publications exclusive color photography and
tested recipes from restaurants throughout the country.