did You know?

The incidence of terms “smoke,” “smoked” or “smoking” on the top 200 chain menus jumped an aggregate of 32% over the past decade. There were particularly strong increases in operations that offer breakfast. Source: Menu Mine, from the Foodservice Research Institute

74% of American grill owners fire up their grills on Labor Day (second to the Fourth of July). Source: Weber GrillWatch 2008

85% of U.S. consumers eat at least one burger per month. Source: Technomic, 2008

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Useful Tools to Help You Succeed

Here is where the rubber meets the road. Developing a new product is a monumental task with many moving parts. If you’re working on new products made with beef or veal, you’ve come to the right place. We’re here to help make your job easier. We’ve created tools to provide you with many of the insights and answers you need.

Is Your New Product on the Right Path?

Everyone hears the sobering statistics on how many new products fail. There are numerous factors affecting a new product’s success or failure, many of which are out of the developer’s control. But there are many opportunities in the development cycle to predict likelihood of success. A formal product development process helps spot the trouble signs. If you don’t have a process of your own in place, you’re welcome to use ours. Click here to learn about our process.

Let Us Make You Smarter

The Beef Innovations Group is committed to understanding the climate for beef, and is continually collecting attitudinal, usage and sales data, looking at trends and opportunities. We invite you to tap into our knowledge base and we hope it will help steer you down the right product development path. Click here to get started.

	T.G.I. Friday's microwaveable Mexican Style Steak Quesadillas consist of seasoned chunks of tender beef steak with a blend of three cheeses and savory vegetables wrapped in a crispy flour tortilla. The 9-oz. pack features preparation instructions.