14
—Lancaster fmhfi Saturday r May 12,1379
‘Beef Focus’ to help build
entree demand
CHICAGO,. 111. - The
restaurant trade consumes
more than 25 per cent of the
total U.S. beef production,
making the growing food
service business a vital
cattle industry market.
For instance, this year
Americans will eat 46 billion
meals and snacks away from
home. For most of them,
beef will be the number-one
menu choice.
Each new beef customer
benefits the cattle industry,
so product merchandising is
an important concern.
Everything the restaurant
operator needs to know
about beef to increase the
demand for this American
favorite is included in a
“Beef Focus”'insert in the
May issue of Restaurant
Business magazine.
The insert, produced by
the Foodservice Dept, of the
National Live Stock and
Meat Board,, contains a
variety of useful information
about beef - from recipe
ideas to cooking tips - to ‘
help the foodservice
This new farm building
costs 40% less!
. Yes, it costs 40% less than conventional steel buildings!
• It comes in a complete pack age...steel columns and
trusses, wood purlins and girts.
• You get unobstructed floor space,..no poles.
• You put it up youself...the average building takes two
men only two weeks or less to construct.
It’ll be worth your while to get the complete story about this
AGRICONOMY building.
PARTY CONSTRUCTION CO. INC.
1218 Steuben St. • Utica, NY 13501
Phone 315*724-5593
Or Write;
P.O. Box 366 L-55
do Lancaster Farming
Lititz. PA 17543
operator better merchandise
The colorful,. 46-page
pullout insert includes beef
- merchandising success
stories from prosperous
foodservice establishments,
including an industrial
cafeteria that serves 190 tons
of beef annually. Such ex
amples provide
restaurateurs with ideas for
adapting proven methods to
their own operations..
For instance, the Pinnacle
Peak Restaurant in Scott
sdale, Ariz., satisfies 10,000
beef customers a week from
a menu featuring just three
steak dishes - a 14 oz. New
York Strip, a Mb. T-bone
and a 2-lb. Porterhouse.
Salads and vegetables are a
ia carte.
Owner Harvey McElhanon
ages the beef, at his own
facility and then grills the
steaks on a Mesquite wood
fire for an unusually rich,
. smoked flavor. His concept
is simple: easy-to-prepare
steak meals with high
'r - W
customer acceptance for Focus,” menu and' recipe
taste and good nutrition. suggestions show o]perators
Elsewhere in “Beef ways to expand existing
MAMMOTH
JACK I*l
STUD SERVICE | n
’SO WITH RETURM PRIVILEGES
Stands approximately 14Vz hands.
Will take draft horse mares and
riding mares. ,
Big demand for riding mules and
draft mules, occasional Jacks &
Jennetes for sale..
DONALD J.NEIDIGH
7 Golf Road
Lebanon. Pa. 17042
(717)273-3025
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THE
COMPLETE
SYSTEM
BUILDING
ABSTKFI
•4
★ FULL LINE PARTS WE SELL, SERVOOPAND INSTALL
ipi JM MHIPMHiT * RD3. Sprecher Road
Sgi JmMmakt J MfUIRWItiiT, Willow Street "PA
INC. Lancaster Co I
*****' " 717-464-332 J
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SWINE & CALF CASTLE
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entree' onesuch dish
ditipnal time and labor - to s flexible enough to add
satisfy a wide range of depth and excitement to any
tastes. (Turn to Pag.} 27)
GROW TOMATOES
FOR LOCAL MARKET YEAR ROUND
will demonstrate the patented Hygro-Flo Tube System and
discuss its potential for your market.
Topics to bddiscussed:
1. investment ($ll,OOO - $18,000)
2. Production "
S. Marketing
4. Income ($14,000-$20,000 per yr.)
Meeting Time & Place
8:00 P.M., Wed., May 16,1979
The Colonel’s Choice Restaurant
> USRt.4o&CarolAve.
{Between Baltimore Sr Wilmington)
Aberdeen, MD 21001.
FOR COMPLETE
INFORMATION
CALL OR WRITE-
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Earl Curtis Nichols
21 Meadow Lane
Haverford, PA 19041
215-527*0850
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