Meat+Poultry - August 2018 - 34
- FLORIAN PFAHLER
Choice brisket, smoked by its supplier for up
to 16 hours, has always been a guest favorite
and continues to increase in sales.
the company in the marketplace.
"There is really a trend in the urban
environment for people who want to eat
more interesting foods, but also cleaner
and healthier foods," he says. "Last year we
introduced bresaola, a Northern Italian pure
beef that is extremely flavorful and fits this
trend of transparency and authenticity."
Flavored meats - those with dry or wet
rubs on the outside - are gaining traction in
some deli shops. Eudy says he's noticing a lot
more in the marketplace and it's a trend he's
following, but one that he notes has to deliver
on flavor in a way that makes sense.
"I'm also seeing some vendors add flavor
internally, an internal garnish basically, which
delivers on flavor but can be off-putting to a
guest," he says. "For example, black pepper
turkey would have specks of black pepper
visible in the slices of meat, or Cajun chicken
has a strand of a pink hue in the slices, all not
very appetizing to our typical guest."
At Firehouse Subs, Miller notes its USDA
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The biggest concerns from guests at Firehouse
Subs stem from variety, value and portability,
which has inspired the company to provide
additional menu choices that satisfy a wide
range of tastes, budgets and dining options.
"Our hot specialty subs will always
come in many wonderful flavor and size
opportunities, which guests can customize to
their liking anytime," Miller says. "Additionally,
our brand is evolving to meet our guests'
increasing requests to provide more prompt
and portable food experiences. Ensuring our
brand is prepared to accommodate the shift to
off-premise dining is a growing priority in all
aspects of our business."
Younger customers, Dragoon believes, are
concerned about being health-conscious and
not interested in ordering the typical Kosher/
really a trend
in the urban
who want to
foods, but also