Restaurant: ______________________

Address: _________________________

City, State, Zip: ___________________

Phone: (      ) ______________________

Email: ___________________________

Manager: ________________________

Owner: __________________________

Restaurant Type:

Quick Service Restaurant    _____

Casual Family Dining           _____

Family Steakhouse                _____

Fine Dining                _____

Number of years in Business: _____

Number of Employees:

(wait staff)                  _____

(back of house)           _____

Hours of operation: ________________

What percentage of your sales are beef? ____________________________

Volume (in pounds) of beef purchased each month:            ____________________

Who do you buy your beef from?

(Distributor)   ___________________

(Purveyor)      ___________________

How is your beef purchased?

(boxed beef) ______________________

(portion control cuts) ______________

(value added, i.e. pre-marinated, pre- cooked) __________________________

Tell us anything else about the beef you purchase. (i.e. grade) _____________________________________________________________________________________________________________________

 

Do you serve beef during all parts of the day? (breakfast, lunch, dinner) _________________________________

Do you feature beef as an ingredient in any menu items (i.e. salads, pastas, stir-fry)? _________________________

_________________________________

Have you recently created new menu items with beef? If so, what are they? ______________________________________________________________________________