U.S. beef consumption is now 57.4 pounds per person per year, down 13% from 2001 and 25% from 1980. Health-conscious consumers shifting to leaner meats and plant-based meals started the trend, which accelerated during the downturn as more Americans shifted their dining dollars from pricey beef-centric restaurants and added more meatless meals at home.
Consumers continue to cut back on beef
SmartBrief Job Listings for Food & Beverage
Mad Greek Restaurant
|Executive Sous Chef||
Marriott International, Inc.
|Chef de Cuisine||
University of Michigan
|Ann Arbor, MI|
|Store sales: Japanese knives, kitchenware, or tableware for food professionals||
New York Mutual Trading (MTC Kitchen)
|New York, NY|
|Culinarians Wanted, Kitchen Management Training in NYC||
Hillstone Restaurant Group