Development of a beef appetizer concept for casual dining restaurants: Application of focus group interviews and consumer sensory evaluation

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 restaurant environment to quantitatively test the perceptions gleaned in the focus group interviews on a larger scale. The alliance has made significant progress in developing the beef appetizer concept for the foodservice market. © THE COUNCIL ON HOTEL, RESTAURANT AND INSTITUTIONAL EDUCATION.