ASEAN | Promotions Target Trendy Restaurants In The Philippines | USMEF is co...
ASEAN
Promotions Target Trendy Restaurants In The Philippines
USMEF is conducting weekly U.S. red meat promotions at El Cirkulo, a trendy and up-market restaurant patronized by diplomats, and Tsukiji, a fine-dining Japanese restaurant in Manila. Special dishes featuring U.S. Wagyu beef and U.S. Kurobuta pork rotate on a weekly basis at the restaurants to encourage customers to come back each week to try the rotating menu.
U.S. Wagyu beef dishes utilize non-loin cuts, allowing for more affordable plate costs to maintain restaurant profit margins without compromising on quality. Dishes include braised beef cheek, beef tongue carpaccio and several yakiniku dishes featuring boneless short ribs, tripe and tongue.
U.S. Kurobuta pork is prepared in traditional dishes with modern twists to bring out the high quality taste of the meat. Dishes include maple braised pork belly, pork sirloin tonkatsu and several raw meat selections that are cooked by customers at their table.
USMEF positions these products to promote the premium high quality image of U.S. red meat as an advantage compared to the competition.
ASEAN
Promotions Target Trendy Restaurants In The Philippines
USMEF is conducting weekly U.S. red meat promotions at El Cirkulo, a trendy and up-market restaurant patronized by diplomats, and Tsukiji, a fine-dining Japanese restaurant in Manila. Special dishes featuring U.S. Wagyu beef and U.S. Kurobuta pork rotate on a weekly basis at the restaurants to encourage customers to come back each week to try the rotating menu.
U.S. Wagyu beef dishes utilize non-loin cuts, allowing for more affordable plate costs to maintain restaurant profit margins without compromising on quality. Dishes include braised beef cheek, beef tongue carpaccio and several yakiniku dishes featuring boneless short ribs, tripe and tongue.
U.S. Kurobuta pork is prepared in traditional dishes with modern twists to bring out the high quality taste of the meat. Dishes include maple braised pork belly, pork sirloin tonkatsu and several raw meat selections that are cooked by customers at their table.
USMEF positions these products to promote the premium high quality image of U.S. red meat as an advantage compared to the competition.