You’re no doubt scrutinizing your menu amid ongoing inflation and supply shortages – and animal proteins, which are among the higher-priced foods that consumers and restaurant operators alike are paying for right now, are a key target for reinvention. Consumers are buying less meat at the grocery store due to higher prices and won’t be surprised to see more expensive meat (or fewer beef options) on the menu at the moment. So what’s the best alternative course of action? In addition to pork, which should continue to be a value option, poultry is likely to be a viable choice in the coming months. According to research from BTIG, poultry is due to see substantial deflation in the first quarter of 2023, even as beef prices are poised to continue their climb. In the meantime, while plant-based proteins continue to have an important place at the center of the plate, plant-based beef sales have dipped. (At a time when restaurant meals may be harder to justify, consumers may be more inclined to splurge on the experience of a beef burger over a plant-based one.) Restaurants may benefit by being extra purposeful with the beef-based options on the menu so they feel more experiential. Feature premium cuts as specials. Get creative with less expensive cuts by using them in flavorful marinades featuring on-trend spices. Offer slow-cooked beef to elevate the melt-in-your-mouth experience that helps you make the most of the beef you’re able to buy right now.