Comparison of the Effect of the Economic Recession on Certified Angus Beef to All Beef Products on Restaurant Menus

Abstract

Beef remains the main source of protein in the American diet, even though per capita beef consumption has been declining since the 1970's. Of the many reasons suggested for this decline, the one of most concern recently is the economic recession that began at the end of 2007. Even through this time of recession, Certified Angus Beef (CAB) has seen an increase in total sales every year. The purpose of this study is to compare how the recession impacted the number of beef menu items, as well as its impact on CAB menu items. A database containing menu information for the top 500 U.S. restaurant chains was used to search for beef menu items, including CAB. All restaurant types, meals, cuisines and regions of the U.S. were included in the search. Menu data were also broken down into the categories "appetizers", "entres", "kid's meals", and "senior meals" to observe whether any section of the menu was more greatly impacted than another. The number of all beef items, including CAB, increased until 2008 and then began to decline. The decline for all beef items was not significant, but it was for CAB in 2010 and 2011 (P < 0.10). The menu category most impacted by the recession for all beef, as well as for CAB, was the entre category. The number of beef entres declined after 2008, but have since recovered significantly (P < 0.10). The number of CAB entres offered declined after 2008 ( P < 0.10), and have not yet recovered that lost ground. Prices for all beef items have been increasing to their highest (P < 0.10) point ever in 2011, but CAB prices have dropped a significant amount (P < 0.10) since 2009, and have also not recovered. The recession has had an impact on restaurant offerings of beef, especially on CAB, but beef appears to be regaining lost ground, and CAB may not be far behind.