Meeting the Demand for Menu Transparency with Sustainable Meats | Modern Restaurant Management | The Business of Eating & Restaurant Management News

Today’s customers want to know about the food they’re eating. Where did it come from? How was it raised? And when they go out to eat, whether they’re at a fine dining establishment or a local sandwich shop, they’re looking for answers to these questions and seeking cleaner, high-quality meats from trust-worthy sources.Millennials may have started this trend, but it’s carrying over into all age groups, and by understanding the farming practices and product attributes these consumers value and aligning with the right meat providers, restaurant owners can attract and keep a wide range of customers coming back for more.

For most, clean protein means meats that were raised healthy without the need for antibiotics, fed a vegetarian diet, and are free of hormones or growth promotants, nitrates/nitrites, and artificial ingredients and preservatives. These choices start at the farm level and directly and absolutely affect the taste and nutritional value of the meat served.

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Heidi Diestel

Heidi Diestel grew up working alongside her mom at the Diestel Family Ranch, helping with customer service and getting meat lovers excited about the bold taste of turkey at demos and trade shows across the country. Her mission is to help people eat better with pure, nourishing, whole foods, like the lean, clean, protein raised on her family’s farm. Heidi believes in advancing peoples’ understanding of nutrition and health so much that she received her Certified Personal Trainer Certification in 2006 from the National Academy of Sports Medicine. The Diestel Family Ranch is one of the few, small, family-owned and operated ranches left in the nation.

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Heidi Diestel