Turn Brotherly Love Into Customer Love

Demand Keeps Rising for Sliced Beef & Chicken

Yep, the cheesesteak gospel continues to spread like hot liquid cheese. It’s far from just an East Coast obsession—customers are clamoring for authentic Philly ‘steaks from D.C. to L.A., Chicago to San Antonio, Detroit to Denver, Miami to Vegas…even north of the border and across the pond.

Versatility is key for many operators.

The category’s exploding—but it’s not only on a roll!

Cheesesteak Pizza? Salad topper? Fajitas? Rice bowls? They’re all home runs. With easy prep and attractive economics, you can raise your game (and revenues/profits) with creative sandwiches, wraps, flatbreads, stir fry, and so on.

Open during the AM hours? Mouth-watering Philly steak amps up dishes that kickstart the day, too. And don’t forget share-ables. Sliced beef and chicken will energize Asian-inspired appetizers like egg rolls, spring rolls, and wontons, Tex-Mex favorites including nachos, tacos, quesadillas, and empanadas, plus plenty of other ethic and American menu applications: sliders, potato skins, savory soups, loaded fries…

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Who Serves Our Products

FSRs

  • Known for having deep, diverse menus—often catering to traditional lunch and dinner crowds, sometimes extending to breakfast/brunch and/or late-night eats
  • Generally seeking consistent dine-in traffic, many also enjoy robust take-out business
  • Due to menu variety and made-to-order format, kitchen staff is counted on to simultaneously manage multiple orders and cooking stations

Kitchen:
Often fully equipped with cooktop grills, fryers, pizza ovens, stoves, microwaves & other equipment for preparing hot foods

Staff:
Skills & experience varies; from seasoned professionals to young, part-time workers

Top Sellers

  • BreakAway® Steak (Beef & Chicken)
  • Flat Steak (Beef & Chicken)
  • Appetizers

QSRs

  • Operators aiming to achieve speed without compromising quality, consistency, flavor, or profitability
  • Includes medium and large chains offering dine-in, carryout/ drive-through, and/or delivery
  • Some provide ready-made items, others serve made-to-order meals
  • Fully Cooked beef and chicken are effective scoop-&-serve options for operators lacking full kitchens or cooking capabilities (equipment and/or skills/training)

Kitchen:
TBD

Staff:
Full- & part-time, often hourly-wage employees with varying levels of experience

Top Sellers

  • Fast BreakAway® Steak (Beef & Chicken)
  • Flat Steak (Beef & Chicken)
  • Fully Cooked (Beef & Chicken)

Owners & Operators

  • The most diverse segment, given their independent ownership & management
  • Style & menu concepts vary greatly—some are limited in their focus (e.g., pizzerias & taquerias), while others offer extensive menus including traditional breakfast items, a host of lunch &/or dinner options, etc.
  • Ethnic/international angles may reflect proprietors’ backgrounds, neighborhood & clientele, or simply a strategic aim at differentiation
  • Also covers a broad range of establishments in terms of physical size & attributes, target customers, staffing, price points & other characteristics
  • Some provide ready-made items, others serve made-to-order meals
  • Some serve a busy eat-in constituency, while others cater to significant carryout &/or delivery business
  • Regardless of specific circumstances, they tend to demand versatile, economical & widely desirable protein products that can augment menus as center-of-plate features, creative recipe ingredients, plus optional add-ons for customers

Kitchen:
Ranges from large & fully equipped to extremely basic/modest

Staff:
Many (but not all) have flat top grills; skilled but low personnel numbers (typically 1-2 cooks); minimal need for education/training due to high familiarity with product

Top Sellers

  • Flat Steak (Beef & Chicken)

Recreation

  • Covers counter service and sit-down eateries at a wide range of venues—from large sports stadiums & arenas, amusement/theme parks, ski resorts & other entertainment complexes, to more modest foodservice concessions at movie theaters, bowling alleys, golf courses, camps, swim clubs & country clubs
  • Many are seasonally driven, which affects ordering/quantity, as well as staffing
  • Large kitchens/operations tend to employ significant staff, often with cooks who may not have a lot of experience in their roles
  • Smaller venues—e.g., snack bars and one-off concession stands—have fewer workers, generally with more prep training than culinary talent, serving lower volume demands
  • Major entertainment enterprises have high quality standards, aiming to be efficient, high-volume, quick-turn operations

Kitchen:
Flat top grill; steam tables

Staff:
High numbers of staff with basic skills/experience

Top Sellers

  • Bulk (Beef & Chicken)
  • Flat Steak (Beef & Chicken)
  • Fully Cooked (Beef & Chicken)

C-Stores

  • Main focus is the grab-&-go market
  • Dominated by large grocery &/or gasoline chains offering hot breakfast & lunch sandwiches, as well as chains/stores with deli counters, serving cheesesteaks along with other meals & snacks
  • Smaller, local franchises & even single-location shops/markets round out the space
  • Menu items are typically limited to simple offerings that can be prepped (& consumed) with relative ease & speed
  • Since food is generally not cooked to order, shelf-life is key; ideally, items can be prepared, wrapped & kept warm/fresh for several hours
  • Kitchens tend to be simple and limited in terms of both tools & staffing; most lack the equipment or skills for grill top cooking so microwaves are relied on for hot items
  • Despite streamlined capabilities, the large chain businesses demand quality & consistency across stores

Kitchen:
Primarily microwaves for cooking/ heating

Staff:
High numbers of store personnel; not highly skilled or trained, with various responsibilities

Top Sellers

  • Fully Cooked (Beef & Chicken)

C&U, B&I, Healthcare

  • Cafeteria-style foodservice applications serving large numbers of people—e.g., hospitals, schools, corporate complexes & other campus-like environments
  • Food is typically prepared in large quantities
  • Menu selections tend to cover a wide range of categories/types (though generally less robust than FSRs)
  • On-site meals & snacks are offered to support the core function & constituencies, as opposed to selling food as the profit center of the operation
  • Colleges & Universities (C&U) ranges from small, private campuses to the largest higher ed institutions, even community & specialty schools that offer dining to local students/faculty/staff
  • Business & Industry (B&I) includes any foodservice installation serving centralized employee bases (often welcoming other walk-in customers, as well), whether they work for one large organization or a collection of businesses sharing a common facility
  • Healthcare consists of cafeterias serving patients, visitors, medical staff & administrators in hospitals, treatment centers, senior/assisted living complexes & similar care-oriented venues

Kitchen:
Flat top grill; steam tables

Staff:
Skilled, high numbers of staff; training needed in the beginning

Top Sellers

  • BreakAway® Steak (Beef & Chicken)
  • Flat Steak (Beef & Chicken)
  • Fully Cooked (Beef & Chicken)

Product Formats

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