FSR August 2023

SPONSORED BY BEL BRANDS USA

On the Menu

Featured items show o the versatility of fan-favorite spreadable cheeses.

INFLATION AND LABOR ISSUES have necessitated SKU rationaliza tion across the industry. In order to stay innovative despite those head winds, chefs have had to find versa tile, hard-working ingredients. Nothing exemplifies the versatility of Bel Brands’ spreadable cheeses— including Boursin, Merkts, and Price*s Pimiento— like seeing the way chefs are using the products on their menus. Here are a few examples. Omelette Petit Trois RESTAURANT: L’Original Petit Trois FEATURING: Boursin Cracked Black Pepper Cheese “IN FRANCE, everybody buys Bour sin Cheese,” says Chef Ludo Lefebvre, owner and founder of L’Original Petit Trois. “Do you know why? Because it’s so good. When I created this omelet BOURSIN

Power of PIMIENTO The

PIMIENTO CHEESE is now on 3.4 percent of all menus. Past-year growth in penetration is +4 percent, and pimiento is projected to grow +17 per cent through 2027. Pimiento cheese continues to be primarily a Southern item (penetration in the South is 6 percent), but the popularity of South ern cuisine should drive awareness and use of pimiento cheese into other regions. 7.3 percent of sandwich restaurants currently menu pimiento cheese, suggesting there is interesting potential as innovation in sand wiches outpaces burgers and other handheld categories. While 72 percent of consumers are aware of pimiento cheese, only 44 percent have tried it— indicating significant potential for market growth with increased trial. All data courtesy of Maeve Webster, President of Menu Matters.

BEL BRANDS USA (2)

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FSRMAGAZINE.COM

AUGUST 2023