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Restaurant OperatorAuthor: Networld Media Group
This podcast series from the publishers of FastCasual.com, PizzaMarketplace.com and QSRweb.com provides restaurant owners and executives with the insights and inspiration they need to grow their brands. Each episode features interviews with experienced restauranteurs, industry experts, and thought leaders, who share practical tips and advice for running a successful restaurant business. Language: en-us Genres: Arts, Business, Food, Management Contact email: Get it Feed URL: Get it iTunes ID: Get it |
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Menu strategy: Combating inflation and ‘protein fatigue’ with pork
Tuesday, 9 December, 2025
With beef prices climbing — up nearly 60% in the last decade, according to industry veterans —fast casual operators are facing a margin squeeze. The solution to stabilizing food costs while meeting consumer demand for variety may lie in an under-leveraged protein: pork. In this episode of the "Restaurant Operator Podcast," host Cherryh Cansler sits down with Dr. Kristin Hicks-Roof of the National Pork Board and Eddie Flores Jr., co-founder of the 235-unit franchise L&L Hawaiian Barbecue. Together, they explore why pork is emerging as a strategic pivot for brands looking to differentiate their menus and protect their bottom lines. Flores shares real-world insights on how items like Kalua pork and Spam have acted as economic stabilizers for his franchise system amidst market volatility. Conversely, Hicks-Roof breaks down the nutritional science, explaining how operators can market pork to health-conscious consumers looking for nutrient-dense options. What listeners can learn:The Margin Opportunity: How substituting or blending pork can alleviate the pressure of rising beef and chicken costs.Global Flavor Trends: How to leverage pork’s versatility to tap into popular international cuisines, from Hawaiian "Lau Lau" (pork wrapped in taro leaves) to Filipino "Pork Tocino."The "Carrier" Concept: Strategies for using pork—like bacon or crumbles—as a flavor driver to increase sales of high-margin vegetable sides.Combating Menu Monotony: How introducing new cuts helps operators avoid "protein fatigue" among regular customers. “Pork fits smack dab in the middle,” Hicks-Roof said during the episode. “It not only provides that nutrition, but it also provides that traditional deliciousness.” Click here to listen to the full episode and learn how to rethink the center of the plate.
