STEAK CUTS ON RESTAURANT MENUS...• Filet, Tenderloin and Ribeye formats gain ground in 2017 ......

STEAK CUTS ON RESTAURANT MENUS

Prepared by TechnomicApril 2018

Key Takeaways & Background

COP Steak Offeringsby FSR Segment

Prevalence of Cuts Portion Sizes by Cut Menu Examples Additional Cut/Prep Descriptors

Beyond COP Steak by FSR Segment, with LSR overall

Top Formats Cut Keywords

Appendix Additional Steak Portion Descriptors Steak Offerings Without Cut Callouts Portion Sizes by Cut – Alternate Views Operator Base Segment Descriptions

CONTENTS

Cuts Analyzed

Filet/TenderloinFlank

Porterhouse/T-BoneRibeyeSirloinSkirt

Strip/Top LoinFlat IronHanger

MedallionsTri-Tip

CoulotteDenverRanch

Ribeye CapChuck Eye

KEY TAKEAWAYS

3

Steak menuing remains robust across FSR despite continued menu simplification Steak remains a cornerstone for operator menus Higher-end, traditional cut menuing is particularly robust

Steak entrées are evolving beyond traditional COP whole-cut plating On-trend examples highlight operator creativity, flexible cut utilization and sharable presentations

Steak cut portion size varies by cut, bone-state and restaurant segment, with Traditional CDR most typically calling out cut size

© 2018 Technomic Inc.

4

RESTAURANT OPERATORS CONTINUE TO SIMPLIFY MENUS ACROSS ALL ENTRÉE TYPES


*For the subsequent data in this report, the Contemporary and Upscale Casual Dining subsegments are combined to create the Polished Casual Dining segmentSource: Technomic Menu Monitor, February, 2018

Q4'15 Q4'16 Q4'1743,662 41,900 38,398 -12.1%

9,293 8,990 8,555 -7.9%28,076 26,874 24,698 -12.0%18,402 17,640 16,353 -11.1%

6,586 6,302 5,829 -11.5%3,088 2,932 2,516 -18.5%6,293 6,036 5,145 -18.2%

IncidenceNumber of Menu Mentions

Entrees Overall'15-'17 % Change

Full ServiceMidscaleCasual Dining

TraditionalContemporary*Upscale*

Fine Dining

5

BEEF VOLUME AT FOODSERVICE REBOUNDED SHARPLY IN 2017

109

70

35

10

1

-4

Ground Beef

Roasts

Ribs

Pre-Cut Steaks

Pre-Cooked Roast Beef

Other Beef

Pounds Change 17 v. 16:221 Million Lbs.

At the operator purchase, or distributor sales level.Source: 2017 Beef at Foodservice Volumetric Study, Technomic, Inc.

Pounds ChangeIn M Lbs.

8,072

7,920

7,737

7,816

8,037

2013 2014 2015 2016 2017

-1.9%-152

-2.3%-183

+1.0%-79

+2.8%+221

THE IMPORTANCE OF STEAK ON THE MENU: OPERATORS SAY STEAK…

Source: 2017 Beef at Foodservice Volumetric Study, Technomic, Inc.

• Drives check average (new)53%

• Increases traffic (+11)45%

• Can make a successful LTO (+15)45%

• Brings in bigger parties (+13)38%

• Eliminates the “veto vote” (+10)28%

6

COP STEAK OFFERINGS

8

COP STEAK CUTS:ALL FULL-SERVICE


1,676

1,479

1,207

1,065

514

356

288

170

98

74

67

2,264

+4%

+3%

-2%

-1%

+1%

-1%

-4%

+1%

-2%

-3%

–

-1%

Filet/Tenderloin

Ribeye

Sirloin

Strip/Top Loin

Porterhouse/T-Bone

Skirt

Prime Rib

Flat Iron

Medallions

Hanger

Flank

Other/Unspec.

8.8%

9.1%

6.6%

6.2%

3.4%

2.1%

1.7%

1.1%

0.7%

0.5%

0.4%

11.5%

+0.3 pt

+0.2 pt

-0.1 pt

-0.2 pt

–

–

–

–

–

–

–

-0.2 pt

Q4’16 Q4’17 (labeled) + YOY Change

Menu Items Operator Penetration

• Operator Base: 12,982 full-service chain and independent menus tracked Q4’16 – Q4’17

• Source: Technomic Syndicated Data

• Filet, Tenderloin and Ribeye formats gain ground in 2017

• Sirloin shows modest decline

9

DISTRIBUTION OF PORTION SIZES: ALL FULL SERVICE

© 2018 Technomic Inc.Operator Base: 12,982 full-service chain and independent menus tracked Q4-16 through Q4-17 Source: Technomic Syndicated Data

Percentages indicate share among total number of size options

Oz. Filet/Tender. Ribeye Strip/Top Loin Sirloin Porter./T-Bone Prime Rib Flat Iron

4-5

6-7

8-9

10

12

14

16

>16<Size Options 862 797 637 559 225 181 69

Share of Items Specifying Size 62% (428) 66% (377) 68% (369) 66% (327) 54% (96) 67% (127) 37% (49)

4%

22%

48%

11%

5%

3%

4%

3%

1%

7%

12%

30%

15%

17%

18%

3%

7%

14%

33%

20%

13%

10%

1%

4%

15%

4%

22%

53%

1%

15%

14%

29%

11%

20%

9%

1%

14%

54%

26%

4%

2%

18%

38%

17%

14%

5%

4%

1%

Size Options: This is the total number of size options, the base for charted percentages on this slide. This is a different metric from the menu items shown in the previous slide as not all items may specify a size, and those that do may have multiple size options.Share of Items Specifying Size: This is the percentage of menu items that specify portion size. The base of this percentage, shown adjacent, differs from that in previous slide as it considers only items at national/regional chains and high-volume independent operators.

10

ADDITIONAL STEAK DESCRIPTORS


All Full-Service rollup 298

280

271

265

123

117

111

102

76

54

43

32

27

22

7

6

6

–

+2%

-1%

+3%

+2%

–

-1%

-9%

–

-2%

+10%

-9%

-10%

-4%

–

-14%

+100%

Hamburger Steak

Center Cut

Bistec

Chopped Steak

London Broil

Cowboy (Ribeye) Steak

Steak Tips (excl' Tri-Tip)

Grilled Steak

Shell Steak

Breaded Steak

Delmonico

Kansas City (Strip)

Bistro Steak

Romanian Steak

Butcher's Cut

Butt Steak

Bavette


Menu Items

• Operator Base: 12,982 full-service chain and independent menus tracked Q4’16 – Q4’17


• Center-Cut, London Broil descriptors show modest gains

• Delmonico callouts rose 10% on steak menus

11

COP STEAK CUTS:MIDSCALE




281

135

118

82

50

39

31

14

11

9

6

491

-2%

+5%

-3%

+3%

+2%

+5%

-3%

+8%

+10%

+13%

+20%

-2%

Sirloin

Ribeye

Strip/Top Loin

Porterhouse/T-Bone

Filet/Tenderloin

Skirt

Prime Rib

Flat Iron

Tri-Tip

Flank

Hanger

Other/Unspec.

13.1%

8.1%

6.7%

4.8%

2.8%

2.1%

1.8%

0.9%

0.5%

0.5%

0.4%

21.1%

–

+0.3 pt

-0.2 pt

+0.1 pt

+0.1 pt

+0.1 pt

+0.1 pt

+0.1 pt

+0.1 pt

–

+0.1 pt

-0.2 pt

• Operator Base: 1,514 midscale chain and independent menus tracked Q4’16 – Q4’17


• Sirloin is the most commonly called out steak cut across Midscale operators

• Steak cut callouts gain ground across the board

12

DISTRIBUTION OF PORTION SIZES: MIDSCALE

© 2018 Technomic Inc.Operator Base: 1,514 midscale chain and independent menus tracked Q4-16 through Q4-17 Source: Technomic Syndicated Data

Oz. Sirloin Ribeye Strip/Top Loin Porter./T-Bone Filet/Tenderloin Prime Rib Flat Iron

4-5

6-7

8-9

10

12

14

16

>16<Size Options 75 56 43 35 17 14 6


3%

17%

49%

7%

7%

5%

8%

4%

7%

20%

25%

25%

13%

7%

4%

12%

21%

16%

33%

5%

7%

7%

9%

14%

9%

37%

31%

24%

41%

24%

6%

6%

29%

21%

21%

14%

7%

7%

17%

83%



13



Midscale 125

98

76

29

15

14

7

4

4

2

-1%

–

–

-3%

+7%

-7%

-13%

–

–

-33%

Chopped Steak

Hamburger Steak

London Broil


Shell Steak

Romanian Steak


Center Cut

Bistec

Grilled Steak


Menu Items

• Operator Base: 1,514 midscale chain and independent menus tracked Q4’16 – Q4’17


• Mentions of Shell Steak on the rise on midscale menus.

Royalberry Waffle House

Filet Medallions10 oz. of our tender filet mignon topped with sauteed mushrooms and your choice of potato.

Served with a bowl of soup or house salad.

Village Inn

Sirloin Steak-Tip HashHearty, marinated USDA choice steak tips with

Yukon gold potatoes, seasonal grilled vegetables and caramelized onions. All-day breakfast hashes served with two fresh eggs,

any-style and your choice of toast

Perko’s Farm Fresh

“Big” Smothered Steak10oz. choice ranch steak topped with

mushrooms, onions, and jack cheese. served with cornbread or garlic bread and your

choice of two sides

14

EXAMPLES AT MIDSCALE

© 2018 Technomic Inc.Images sourced from web searches

15

COP STEAK CUTSTRAD. CASUAL




785

717

645

495

265

215

127

90

41

39

30

1,419

+3%

+4%

-2%

-3%

-2%

-2%

+2%

+2%

-9%

+8%

-3%

-1%

Ribeye

Filet/Tenderloin

Sirloin

Strip/Top Loin

Porterhouse/T-Bone

Skirt

Prime Rib

Flat Iron

Flank

Medallions

Hanger

Other/Unspec.

6.9%

5.7%

4.8%

4.4%

2.5%

1.7%

1.1%

0.8%

0.4%

0.4%

0.3%

9.8%

+0.1 pt

+0.1 pt

-0.1 pt

-0.1 pt

–

–

–

–

–

–

–

-0.1 pt

• Operator Base: 9,380 trad. casual chain and independent menus tracked Q4’16 – Q4’17


• Ribeye leads at Traditional Casual concepts

• Prime Rib and Flat Iron callouts gain ground

• Sirloin declines

16

DISTRIBUTION OF PORTION SIZES: TRADITIONAL CASUAL

© 2018 Technomic Inc.Operator Base: 9,380 trad. casual chain and independent menus tracked Q4-16 through Q4-17 Source: Technomic Syndicated Data

Oz. Ribeye Filet/Tenderloin Sirloin Strip/Top Loin Porter./T-Bone Prime Rib Flat Iron

4-5

6-7

8-9

10

12

14

16

>16<Size Options 398 357 347 295 122 96 38


2%

8%

16%

35%

15%

15%

9%

4%

23%

53%

10%

3%

1%

2%

5%

3%

20%

38%

17%

14%

4%

3%

1%

2%

7%

20%

40%

18%

6%

6%

2%

6%

20%

4%

20%

47%

1%

21%

13%

33%

10%

16%

6%

3%

16%

55%

26%



17



Traditional Casual 241

147

137

110

105

84

61

51

50

30

-1%

+1%

-1%

+5%

-4%

-10%

+3%

-4%

-2%

+3%

Bistec

Hamburger Steak

Center Cut

Chopped Steak

Shell Steak

Grilled Steak



Breaded Steak

London Broil


Menu Items

• Operator Base: 9,380 trad. casual chain and independent menus tracked Q4’16 – Q4’17


• Grilled steak mentions down notably in last year.

18

EXAMPLES AT TRADITIONAL CASUAL


Thirsty Lion Pub & Grill

Filet MignonPepper bacon wrapped, grilled with roasted garlic herb butter. All steaks are served with white cheddar mashed potatoes and grilled asparagus. Also available on the gluten free

menu. Thirsty Lion signature item

Ninety Nine Restaurants

Prime RibTender prime rib crusted with a blend of

seasonings and slow-roasted for hours. Sliced to order and served in its natural juices with a side of creamy horseradish sauce. Served with choice of two sides: Bistro Salad, potato or

vegetable.

Tupelo Honey Cafe

Herb-Crusted Flat Iron SteakHoney roasted brussels sprouts, hominy,

fingerling potatoes, pickled pepper butter sauce

Images sourced from web searches

19

COP STEAK CUTSPOLISHED CASUAL




522

312

240

197

81

81

73

44

41

20

11

240

+3%

–

–

-5%

-15%

–

–

–

-15%

+5%

+22%

-5%

Filet/Tenderloin

Ribeye

Strip/Top Loin

Sirloin

Prime Rib

Skirt

Porterhouse/T-Bone

Flat Iron

Medallions

Hanger

Flank

Other/Unspec.

21.2%

16.4%

10.6%

9.4%

4.0%

4.0%

3.6%

2.4%

2.1%

1.2%

0.6%

10.8%

+0.5 pt

+0.1 pt

-0.4 pt

-0.1 pt

-0.4 pt

-0.1 pt

–

-0.1 pt

-0.5 pt

+0.1 pt

+0.1 pt

-0.6 pt

• Operator Base: 1,589 polished casual chain and independent menus tracked Q4’16 – Q4’17Polished Casual represents rollup of Technomic’s Contemporary and Upscale Casuals


• Filet the top steak callout across the Polished Casual channel

• Sirloin and Prime Rib decline

20

DISTRIBUTION OF PORTION SIZES: POLISHED CASUAL

© 2018 Technomic Inc.Operator Base: 1,589 polished casual chain and independent menus tracked Q4-16 through Q4-17 Source: Technomic Syndicated Data

Oz. Filet/Tenderloin Ribeye Strip/Top Loin Sirloin Prime Rib Porter./T-Bone Flat Iron

4-5

6-7

8-9

10

12

14

16

>16<Size Options 272 186 150 99 44 29 17


4%

24%

45%

13%

3%

4%

6%

1%

1%

2%

5%

31%

19%

19%

24%

3%

5%

9%

34%

19%

21%

9%

13%

35%

23%

16%

6%

6%

2%

5%

16%

30%

16%

18%

14%

31%

69%

6%

53%

35%

6%



21



Polished Casual 95

30

25

24

18

16

16

14

12

12

12

+9%

–

–

-4%

+13%

-11%

–

-26%

+9%

–

-8%

Center Cut

Hamburger Steak


Bistec

Chopped Steak


Grilled Steak

Shell Steak

London Broil

Delmonico

Kansas City (Strip)


Menu Items

• Operator Base: 1,589 polished casual chain and independent menus tracked Q4’16 – Q4’17


• “Center Cut”, already relatively prevalent as a descriptor, continues to grow.

22

EXAMPLES AT POLISHED CASUAL


Eddie Merlot’s

Steak Au Poivre for TwoTwo – 8 oz. NY Strip steaks, peppercorn

crusted, brandy, cream. Includes choice of two Classic side dishes. Signature sides may be

substituted for an additional charge

Lazy Dog Restaurant & Bar

Grilled SteakCertified angus beef flat iron, bleu cheese crumbles, pickled red onions, roasted red

peppers, blistered heirloom tomatoes, radish, balsamic bleu vinaigrette

Maggiano’s Little Italy

Filet Mignon and Asparagus Risotto

Shiitake mushrooms, garlic, red wine steak jus


23

COP STEAK CUTSFINE DINING




387

247

212

94

84

49

22

21

18

16

6

114

+5%

+9%

–

+6%

+4%

-2%

-8%

-13%

-14%

+14%

+20%

-5%

Filet/Tenderloin

Ribeye

Strip/Top Loin

Porterhouse/T-Bone

Sirloin

Prime Rib

Flat Iron

Skirt

Hanger

Medallions

Flank

Other/Unspec

46.7%

30.9%

25.1%

15.8%

13.0%

6.8%

3.8%

4.0%

3.6%

3.0%

1.0%

15.8%

+2.4 pt

+1.8 pt

-1.2 pt

+0.6 pt

–

-0.6 pt

-0.2 pt

-0.6 pt

-0.6 pt

+0.4 pt

–

-1.2 pt

• Operator Base: 499 fine dining chain and independent menus tracked Q4’16 – Q4’17


• Filet the top menued steak cut on Fine-Dining menus

• All top formats gain ground, including sirloin

24

DISTRIBUTION OF PORTION SIZES: FINE DINING

© 2018 Technomic Inc.Operator Base: 499 fine dining chain and independent menus tracked Q4-16 through Q4-17 Source: Technomic Syndicated Data

Oz. Filet/Tenderloin Ribeye Strip/Top Loin Porter./T-Bone Sirloin Prime Rib Flat Iron

4-5

6-7

8-9

10

12

14

16

>16<Size Options 216 157 149 39 38 27 8


2%

15%

46%

12%

12%

5%

6%

2%

1%

6%

4%

17%

11%

23%

38%

2%

1%

5%

6%

19%

28%

21%

17%

10%

3%

5%

82%

21%

16%

24%

24%

13%

3%

7%

11%

19%

4%

44%

15%

25%

25%

25%

25%



25



Fine Dining44

34

23

12

12

8

5

5

-4%

+10%

–

+20%

+33%

–

–

–

Center Cut


Hamburger Steak

Chopped Steak

Delmonico

Kansas City (Strip)

London Broil



Menu Items

• Operator Base: 499 fine dining chain and independent menus tracked Q4’16 – Q4’17


26

EXAMPLES AT FINE DINING


Fleming's Prime Steakhouse

Prime Tomahawk Ribeye35 oz. served with merlot salt and cabernet

butter. Second Course option on the a summer of love prix fixe menu

The Capital Grille

Sliced Filet MignonWith cipollini onions, wild mushrooms and fig essence

Ai Fiori

Fiorentina36 oz dry aged porterhouse steak bordelaise,

bearnaise. with choice of two contorni. available on four course dinner prix fixe menu


ADDITIONAL STEAK-FOCUSED OFFERINGS BEYOND COP STEAK

28

TOP STEAK-FOCUSED OFFERINGS BEYOND COP STEAK


Midscale Traditional Casual Polished Casual Fine DiningLimited-Service

Steak-focused offerings defined as offerings with “Steak” in its name Excludes “cheesesteak” Operator Base: 22,272 full and limited service chain and independent menus tracked Q4-16 through Q4-17 Source: Technomic Syndicated Data

2,239

582

481

438

225

94

86

83

83

-1%

-1%

-3%

–

-3%

-2%

-3%

-2%

+4%

Sandwich

Pizza

Mexican

Other Beef Dish

Entrée Salad

Burgers

Mixed Grill

Side Salad

Quesadilla

(Horizontal Scales Differ Between Charts) Q4’16 Q4’17 (labeled) + YOY Change

85

70

34

33

27

14

13

12

12

+2%

-3%

-6%

+14%

-7%

–

+8%

–

–

Other Beef Dish

Sandwich

Steak App.

Entrée Salad

Mixed Grill

Side Salad

Mexican

Combo Plates

Rice Dish

715

380

95

71

67

52

48

25

24

–

+1%

–

+3%

+2%

-7%

+2%

–

+4%

Other Beef Dish

Sandwich

Mexican

Entrée Salad

Combo Plates

Mixed Grill

Egg Dish

Burgers

Side Salad

1,292

910

884

272

202

169

144

79

78

–

-1%

+1%

-3%

-1%

-3%

+1%

-4%

-7%

Sandwich

Other Beef Dish

Mexican

Entrée Salad

Mixed Grill

Pizza

Side Salad

Burgers

Combo Plates

202

179

115

68

51

48

32

32

18

+2%

+4%

-1%

+13%

+4%

–

+3%

+3%

–

Other Beef Dish

Sandwich

Entrée Salad

Mexican

Steak App.

Mixed Grill

Side Salad

Burgers

Combo Plates

Menu items and YOY change shown

29

CUT LABELS IN STEAK-FOCUSED OFFERINGS BEYOND COP STEAK


Midscale Traditional Casual Polished Casual Fine DiningLimited-Service

178

162

48

44

29

16

8

6

6

4

–

-2%

+12%

-2%

-3%

–

+14%

+50%

+20%

-33%

Sirloin

Ribeye

Skirt

Strip/Top

Filet/Tender.

Tri-Tip

Flank

Hanger

Porter./T-Bone

Ranch

(Horizontal Scales Differ Between Charts) Q4’16 Q4’17 (labeled) + YOY Change

42

36

26

25

9

6

4

2

1

+2%

-3%

-4%

-4%

-10%

-14%

-20%

–

–

-100%

Sirloin

Filet/Tender.

Ribeye

Strip/Top

Flat Iron

Hanger

Skirt

Prime Rib

Ranch

Flank

162

80

67

50

24

10

9

7

6

6

+3%

–

-2%

-4%

-4%

+25%

-25%

–

–

–

Sirloin

Strip/Top

Ribeye

Skirt

Filet/Tender.

Porter./T-Bone

Flat Iron

Tri-Tip

Flank

Hanger

343

212

196

192

113

44

35

26

25

21

-3%

+1%

-2%

-3%

-2%

+7%

-3%

-7%

–

–

Sirloin

Ribeye

Skirt

Strip/Top

Filet/Tender.

Hanger

Flat Iron

Flank

Porter./T-Bone

Prime Rib

72

55

55

51

34

25

12

11

9

2

-3%

+8%

-4%

+4%

+10%

+9%

–

+10%

-10%

-33%

Sirloin

Skirt

Strip/Top

Filet/Tender.

Ribeye

Hanger

Flat Iron

Flank

Medallions

Prime Rib

Menu items featuring cut and YOY change shown; Vast majority of offerings do not specify a cut

Steak-focused offerings defined as offerings with “Steak” in its name Excludes “cheesesteak” Operator Base: 22,272 full and limited service chain and independent menus tracked Q4-16 through Q4-17 Source: Technomic Syndicated Data

APPENDIX

31

ADDITIONAL PORTION SIZE DESCRIPTORS

© 2018 Technomic Inc.Operator Base: 12,982 full-service chain and independent menus tracked Q4-16 through Q4-17 Source: Technomic Syndicated Data

All Full-Service rollup, showing menu item count and proportion

4-5oz12%

6-7oz48%

8-9oz26%

10oz10%

12oz4%

“Petite”/“Petit”

Items: 80

8-9oz50%

10oz30%

12oz20%

BaseballCut

Items: 10

32

OPERATORS MENUING STEAK WITHOUT ANY TRACKED* CUT CALLOUTS


Distribution of items based on menuing operator properties*Based on specific cuts considered in this analysis

Midscale19%

Traditional CDR74%

Polished CDR6%

Fine Dining1%

SegmentDistribution

Mexican37%

Varied Menu21%Family Style

18%

Italian/Pizza8%

Specialty6%

All Other10%

CuisineDistribution

Operator Base: 816 chain and independent menus tracked Q4-16 through Q4-17 that offer steak but do not specify any of the tracked cuts Source: Technomic Syndicated Data

33

DISTRIBUTION OF PORTION SIZES: FILET/TENDERLOIN


Oz. All Full Service Midscale Traditional Casual Polished Casual Fine Dining

4-5

6-7

8-9

10

12

14

16

>16<Size Options 862 17 357 272 216

Share of Items Specifying Size 62% (428) 44% (9) 73% (101) 61% (153) 57% (167)



4%

22%

48%

11%

5%

3%

4%

3%

24%

41%

24%

6%

6%

4%

23%

53%

10%

3%

1%

2%

5%

4%

24%

45%

13%

3%

4%

6%

1%

2%

15%

46%

12%

12%

5%

6%

2%

Operator Base: chain and independent menus tracked Q4-16 through Q4-17; Varies by segment – see slide 35 Source: Technomic Syndicated Data

34

DISTRIBUTION OF PORTION SIZES: RIBEYE



4-5

6-7

8-9

10

12

14

16

>16<Size Options 797 56 398 186 157




1%

7%

12%

30%

15%

17%

18%

7%

20%

25%

25%

13%

7%

4%

2%

8%

16%

35%

15%

15%

9%

1%

2%

5%

31%

19%

19%

24%

1%

6%

4%

17%

11%

23%

38%


35

DISTRIBUTION OF PORTION SIZES: STRIP/TOP LOIN



4-5

6-7

8-9

10

12

14

16

>16<Size Options 637 43 295 150 149




3%

7%

14%

33%

20%

13%

10%

12%

21%

16%

33%

5%

7%

7%

2%

7%

20%

40%

18%

6%

6%

3%

5%

9%

34%

19%

21%

9%

2%

1%

5%

6%

19%

28%

21%

17%


36

DISTRIBUTION OF PORTION SIZES: SIRLOIN



4-5

6-7

8-9

10

12

14

16

>16<Size Options 559 75 347 99 38





2%

18%

38%

17%

14%

5%

4%

1%

3%

17%

49%

7%

7%

5%

8%

4%

3%

20%

38%

17%

14%

4%

3%

1%

13%

35%

23%

16%

6%

6%

21%

16%

24%

24%

13%

3%

37

DISTRIBUTION OF PORTION SIZES: PORTERHOUSE/T-BONE



4-5

6-7

8-9

10

12

14

16

>16<Size Options 225 35 122 29 39





1%

4%

15%

4%

22%

53%

9%

14%

9%

37%

31%

2%

6%

20%

4%

20%

47%

31%

69%

10%

3%

5%

82%

38

DISTRIBUTION OF PORTION SIZES: PRIME RIB



4-5

6-7

8-9

10

12

14

16

>16<Size Options 181 14 96 44 27





1%

15%

14%

29%

11%

20%

9%

29%

21%

21%

14%

7%

7%

1%

21%

13%

33%

10%

16%

6%

2%

5%

16%

30%

16%

18%

14%

7%

11%

19%

4%

44%

15%

Limited Service9,290 42%

Midscale1,514 7%Traditional Casual

9,380 42%

Polished Casual1,589 7%

Fine Dining499 2%

39

APPENDIX: OPERATOR BASE


Total:22,272Menus

Polished Casual represents rollup of Technomic’s Contemporary and Upscale Casuals

40

TRADITIONAL CDR OPERATORS CALL OUT CUT SIZE ON THEIR MENUS MORE FREQUENTLY


30%

40%

50%

60%

70%

80%

90%

Midscale Trad. CDR Polished CDR Fine Dining

Shar

e of

Item

s

Share of steak menu item size callouts by operator type and cut

Filet/ Tender. Ribeye Strip Sirloin Porter./ T-Bone Prime Rib

41

STEAK CUT SIZE IS CALLED OUT NEARLY TWO-THIRDS OF THE TIME ON MENUS; PORTERHOUSE/T-BONE CUT SIZE IS CALLED OUT LESS OFTEN


0

100

200

300

400

500

600

700

800

900

1000

0%

10%

20%

30%

40%

50%

60%

70%

80%

Filet/ Tender. Ribeye Strip Sirloin Porter./ T-Bone Prime Rib

Num

ber

of It

ems

Shar

e of

Item

s

All FSR: Operator steak size callouts by cut

Share w/Size Callout Number w/Size Callout

42

APPENDIX: OPERATOR SEGMENT DESCRIPTIONS

Category/Segment Report Color Description

Limited Service (LSR)

Restaurants offering counter service where patrons generally order or select items and pay before eating. Food and drinks may be consumed on-premise, taken out, or delivered to customers. It includes the Quick-Service and Fast-Casual segments.

Quick-Service includes restaurants that offer a menu of quickly prepared foods and beverages for consumption on or off-premise where additional preparation is not necessary. Patrons order or select items before eating and the average check is under $8.50.

Fast-Casual restaurants may have a “made for you” format; food is prepared to order with fresh, high quality ingredients; restaurants are attractive and comfortable, with the check averages between $8.50-$12.00.

Full Service (FSR) Restaurants offering table service and wait staff. Most offer a relatively broad menu of meals and snacks for immediate consumption primarily on-premise, although they may also offer takeout and catering services. It includes the following segments:

Midscale (MSR) Restaurants in this category feature broad menus with many options for all dayparts, including a strong breakfast focus and late-night or even 24-hour service. There is limited or no alcohol service, and check averages are between $8-$12.

Traditional Casual-Dining (Trad. CDR) Full-service restaurants with a standard, casual decor and a laidback, family-friendly atmosphere. Adult beverages are sold. Check averages are estimated to be $12–$20. Lunch and dinner are served, with some places also offering breakfast or weekend brunch.

Polished Casual-Dining (Polished CDR)

For the purposes of this report, Polished Casual-Dining is a rollup of Technomic’s Contemporary and Upscale Casual-Dining segments:

Contemporary Casual-Dining restaurants offer a modern, sophisticated setting, with a greater emphasis on bar offerings than Traditional CDR. Check averages are typically $12–$25. Much of the focus is on lunch and dinner, with some concepts also serving breakfast or a weekend brunch.

Upscale Casual-Dining restaurants includes those with a chic decor that resembles a fine-dining setting. These establishments have extensive beverage programs that often incorporate mixologists, sommeliers and craft brewers. Check averages are estimated to be $25–$50. Upscale CDRs typically offer well-planned and expertly executed lunch and dinner menus, and some also provide gourmet breakfast and brunch menus

Fine Dining Restaurants (FDR) Consists of upscale establishments with emphasis on dinner but may also serve lunch. Check averages are generally over $50

312-876-0004 | [email protected] | www.technomic.com

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Market [email protected]

STEAK CUTS ON RESTAURANT MENUS...• Filet, Tenderloin and Ribeye formats gain ground in 2017 ......

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