Abstract
An alliance of beef-related groups has been formed to investigate the feasibility of developing a beef appetizer for casual dining restaurants. Focus groups were employed to gather qualitative information from casual dining restaurant consumers and kitchen managers. A consumer sensory evaluation was conducted in a restau rant environment to quantitatively test the perceptions gleaned in the focus group interviews on a larger scale. The alliance has made significant progress in develop ing the beef appetizer concept for the foodservice market.
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