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 This is a challenging time for the foodservice industry and one of the ways Canada Beef is helping the industry navigate the COVID-19 pandemic is by providing tools and resources developed by the Canadian Beef Centre of Excellence (CBCE). CBCE has been working on a series of videos to meet the needs of retail and foodservice operators. Their most recent focus has been to help chefs adapt to uncertain customer traffic, unpredictable demand, product accessibility and volatile pricing brought on by the pandemic by developing a series of videos called Menu Maximize.  The video series is a subset of the ‘Pro Chef’ Collection of CBCE educational videos for industry professionals found at the new trade website cdnbeefperforms.ca. While CBCE has delivered Canadian beef product and menu ideas to live audiences of foodservice professionals at the Centre of Excellence, the team has pivoted to provide presentations virtually. “The Menu Maximize video series is one of the educational tools used to engage virtually with foodservice operators ‘beyond the four walls’ of the Centre of Excellence,” says Mathieu Paré, Executive Director, CBCE. “These videos focus on providing information operators can use right now to help maintain their business.” With many restaurants focused on takeout and delivery business, foodservice operators are looking for ways to maintain interesting menu options while managing inventory and costs. “This video series teaches chefs how to transform a single cut into multiple menu offerings and helps to keep Canadian beef on their menus without limiting the number of creative options available,” says Paré. “It can also help if less-familiar cuts become available at an attractive price, chefs can then confidently take advantage of these opportunities by introducing feature items with promotional pricing to build business.”  Menu Maximize videos not just for restaurant chefs The videos are not just for restaurant chefs, there are many foodservice operations from catering, hospital and care facilities to schools, casinos and work camps who would find the information beneficial. Menu Maximize videos aim to deliver a variety of options and solutions to chefs working in all types of operations so they can achieve success with Canadian beef under any circumstance. The videos have also proven valuable for the foodservice distribution and processing industry who work with all facets of the foodservice industry. They’re working with their customers to help them manage their food costs and inventory. Being able to access a resource like the Menu Maximize videos allows them to demonstrate how a specific cut can be utilized—this helps expand the range of options they can offer to more operators. “We use the CBCE Menu Maximize videos and they are great. These videos support our conversations with chefs. They help us suggest new approaches to using cuts the chefs know well and introduce new opportunities for cuts that may be less familiar. These videos are not only educational but also offer a source of inspiration. This has been especially valuable during the pandemic, when we’ve all needed to get creative to manage food cost while maintaining exciting menu options for our customers,” says Clint Young, Canada Foodservice Leader, Cargill. The Menu Maximize video:
 “The videos are easy-to-understand for chefs in our export markets and there has been a great deal of interest—the demonstration style of the videos is very accessible,” says Albert Eringfeld, Executive Director, Export Market Development, Canada Beef. “We know that they have been well-received, especially by our Canadian beef distributors in Mexico.” According to Claudia Herrera-Blanc, Canada Beef’s Director of Marketing, Mexico/Latin America, “The CBCE Menu Maximize Videos (and other butchery/culinary videos) are great resources to educate local chefs. In fact, these videos help highlight muscle cuts that are marketed by their English or French names, such as Flap Meat or Bavette. This is a famous cut used for grilling in many Latin American countries—in Mexico and Argentina, it is called Vacío while in Chile it is Tapa Barriga or Malaya in Peru. Herrera-Blanc notes, “one of our top local chefs was thrilled to not only draw from the techniques presented in the video but also to reference the name by which it is marketed here in Mexico. What makes these videos such a powerful tool is that beef aficionados as well as butchers and chefs from different markets and languages can search for these professional videos and learn from the effective step-by-step visual guide.” “I would like to congratulate you for the butchery tutorials on your site, they were very helpful and allowed me to handle beef cuts that I don’t usually use,” says Chef Patrick Cros, Mexico. Restaurants Canada Show February 28 – March 3 “We’re especially pleased that the Menu Maximize videos (along with all the CBCE video resources) will be the main focus of CBCE Main Stage Presentation at Restaurants Canada virtual trade show this year,” says Paré. “We believe that given the focus of the show, these videos will be well-viewed and become an important resource to help the foodservice industry.” Canada Beef and the Canadian Beef Centre for Excellence are working to provide support and resources for foodservice to help the industry recover and rebound in 2021 and beyond. Back to main page |
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