Use of Meats in Food Service Applications

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Use of Meats in Food Service Applications

• Tim Lawlis
• Bob Evans Farms
• November 17, 2006

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Bob Evans Farms Inc

• 588 Bob Evans company owned full service
  restaurants
• 104 Mimis Café company owned full service
• 8 Manufacturing Facilities
• 5 Bob Evans
• 2 Owens Country Sausage

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Current Protein Offerings Fall Menu 2006

• Pork
• Sausage
• Cured
• Fresh
• Poultry -- Chicken/Turkey
• Boneless --Breaded
• Sliced --Diced

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Current Protein Offerings Fall Menu 2006

• Beef
• Ground
• Whole muscle
• Breaded
• Fish
• Marinated

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Raw vs. Fully Cooked

• Poultry -- 6,410,000 s annually
• Pork -- 9,609,620 s annually
• 1,267,879 (13) fully cooked
• 3,580,000 (38) cured
• 4,761,741 (49) raw
• Beef -- 5,580,000 s annually
• 1,680,000 (30) fully cooked
• 3,900,000 (70) raw

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From where does the idea come?

• Heritage dictates -- this is evolving
• Market trend gauged by
• Trade magazines
• Competitors
• Customer comments
• Field comments
• Regional Preferences

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From where does the idea come?

• Culinary Staff
• Focus Groups

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Development Process

• Pull from Idea sources
• Show to a New Product Committee
• Show to Full Marketing and Operations Committees
• Internal Paneling

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Development Process

• Field Tests -- in proper menu season if possible
• 1-2 store for 1-2 weeks for operational soundness
• 5-10 store for 4-6 weeks for consumer acceptance

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Development process

• During the entire process pricing, usage,
  tolerances are being established
• Suppliers are provided with BEF Manufacturers
  expectations regarding food safety and quality
  standards
• Entire process can take up to 12 to 18 months

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Future Items

• Heartier meals has been the trend, harkening back
  to home cooked meals
• Red meats dont carry such a negative stigma in
  regards to health

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Bob Evans Expectations

• Certificate of Insurance, Hold Harmless
• Label Approvals
• Certificate of Analysis
• Food Safety Programs
• Food Quality Programs
• Food Security Programs

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Supplier Issues/ConsiderationsNew Item
Introduction

• Definition of Specification
• Production product does not meet tested product
  criteria
• Over promise, Under deliver

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Supplier Issues/ConsiderationsSpecification

• Timeliness of initial writing
• Clarity of pertinent attributes
• Drift of product characteristics
• Change of ingredient without notification

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Supplier Issues/ConsiderationsLoss of Source

• Loss of inspection
• Disapproval of supplier
• Destruction of plant

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Points of Difference/Similarity Restaurant Retail
Product Development

• Purpose/Function of the product
• How specifications are written and managed
• Testing of finished products
• Label considerations
• Timelines

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GO BUCKS!!!

• BEAT THE WOLVERINES!