Menu strategy: Combating inflation and ‘protein fatigue’ with pork

Описание: With beef prices climbing — up nearly 60% in the last decade, according to industry veterans —fast casual operators are facing a margin squeeze. The solution to stabilizing food costs while meeting consumer demand for variety may lie in an under-leveraged protein: pork.

In this episode of the "Restaurant Operator Podcast," host Cherryh Cansler sits down with Dr. Kristin Hicks-Roof of the National Pork Board and Eddie Flores Jr., co-founder of the 235-unit franchise L&L Hawaiian Barbecue. Together, they explore why pork is emerging as a strategic pivot for brands looking to differentiate their menus and protect their bottom lines.

Flores shares real-world insights on how items like Kalua pork and Spam have acted as economic stabilizers for his franchise system amidst market volatility. Conversely, Hicks-Roof breaks down the nutritional science, explaining how operators can market pork to health-conscious consumers looking for nutrient-dense options.

What listeners can learn:
• The Margin Opportunity: How substituting or blending pork can alleviate the pressure of rising beef and chicken costs.
• Global Flavor Trends: How to leverage pork’s versatility to tap into popular international cuisines, from Hawaiian "Lau Lau" (pork wrapped in taro leaves) to Filipino "Pork Tocino."
• The "Carrier" Concept: Strategies for using pork—like bacon or crumbles—as a flavor driver to increase sales of high-margin vegetable sides.
• Combating Menu Monotony: How introducing new cuts helps operators avoid "protein fatigue" among regular customers.

“Pork fits smack dab in the middle,” Hicks-Roof said during the episode. “It not only provides that nutrition, but it also provides that traditional deliciousness.”