Foodservice Meat Processing Faces new Demands

A somewhat newer challenge restaurants and the processors they purchase from face today is cost pressures. While all businesses deal with those problems, customers still expect to see protein on the menu even though cost pressures exist, and they want it to deliver value and quality. Processors need to think creatively and design products that can still deliver on consumer wants. They must also strive to hit the mark on specifications, value, portioning and consistency while doing so. Read more here.