South Korea | Restaurants Learn About High Quality U.S. Pork To Increase Sal...
South Korea
Restaurants Learn About High Quality U.S. Pork To Increase Sales
The U.S. share of the lucrative pork market in South Korea is being fiercely challenged by European, Chilean and other imported product. As part of ongoing efforts to grow the U.S. share of the imported pork market, USMEF determined that Korean barbecue restaurant owners, chefs and wait staff need better knowledge on how to effectively utilize U.S. pork and confidently sell it to customers.
“This competition was effective in gaining restaurant staff interest and participation in learning about U.S. pork and using that information to market U.S. pork dishes to end consumers,” said USMEF Korea Director Jihae Yang. “USMEF succeeded in helping participating restaurants use U.S. pork as a core item through education, one-on-one meetings and promotional support.”
The program started with a session to educate participants on U.S. pork’s superior taste, quality and profitability. Participants sampled the promotion cuts of U.S. pork belly, collar butt and spare ribs and received comprehensive U.S. pork education materials to take home.
The subsequent sales competition then encouraged the restaurants to use and promote these cuts, and winners were selected based on percentage increase in volume of U.S. pork sold in October compared to September. Four winners from the Tosung restaurant chain increased sales by as much as 131 percent and two winners from Meat Masters pushed volume up by 20 percent in October compared to September. They will be rewarded with a foodservice trip to Hong Kong to learn how U.S. pork is used in restaurants there.
Korea is the fifth largest export market for U.S. pork and pork variety meat through September of this year, with a volume of 67,504 metric tons valued at $162.6 million, a 7 percent increase from the same period last year.
For more information about this program, see the related USMEF news release.
South Korea
Restaurants Learn About High Quality U.S. Pork To Increase Sales
The U.S. share of the lucrative pork market in South Korea is being fiercely challenged by European, Chilean and other imported product. As part of ongoing efforts to grow the U.S. share of the imported pork market, USMEF determined that Korean barbecue restaurant owners, chefs and wait staff need better knowledge on how to effectively utilize U.S. pork and confidently sell it to customers.
“This competition was effective in gaining restaurant staff interest and participation in learning about U.S. pork and using that information to market U.S. pork dishes to end consumers,” said USMEF Korea Director Jihae Yang. “USMEF succeeded in helping participating restaurants use U.S. pork as a core item through education, one-on-one meetings and promotional support.”
The program started with a session to educate participants on U.S. pork’s superior taste, quality and profitability. Participants sampled the promotion cuts of U.S. pork belly, collar butt and spare ribs and received comprehensive U.S. pork education materials to take home.
The subsequent sales competition then encouraged the restaurants to use and promote these cuts, and winners were selected based on percentage increase in volume of U.S. pork sold in October compared to September. Four winners from the Tosung restaurant chain increased sales by as much as 131 percent and two winners from Meat Masters pushed volume up by 20 percent in October compared to September. They will be rewarded with a foodservice trip to Hong Kong to learn how U.S. pork is used in restaurants there.
Korea is the fifth largest export market for U.S. pork and pork variety meat through September of this year, with a volume of 67,504 metric tons valued at $162.6 million, a 7 percent increase from the same period last year.
For more information about this program, see the related USMEF news release.