NEW! Beef Tallow Savings Calculator — See Your Cost Advantage LEARN MORE
Chavis Fergus, vice president of operations for Coast Packing, shares his nuanced approach to worker safety, recruitment and retention, respect and leadership in the meat processing industry.
A growing recognition of ‘healthy’ fats and the new Dietary Guidelines are tempting many processors to change their oil.
National data shows cooking oil reshapes where Americans dine, exposes generational divide
A national survey of 1,005 U.S. consumers from Coast Packing Company finds that younger Americans are reshaping how restaurants think about cooking fats. More than half of diners ages 18–34 (52 percent) say knowing whether a restaurant uses beef tallow or seed oils affects where they choose to eat. Among those 55 and older, that number drops to just 33 percent. The 19-point gap points to a generational divide that the restaurant industry may not yet fully appreciate.
USA | New data has revealed that American diners can be influenced by what cooking oil is used when deciding what restaurant to visit.
New national data shows the type of cooking oil matters – and it’s reshaping where Americans dine, with a generational divide driving the shift.
A new national survey of 1,005 U.S. consumers finds that younger Americans are reshaping how restaurants think about cooking fats. More than half of diners ages 18–34 (52%) say knowing whether a restaurant uses beef tallow or seed oils affects where they choose to eat. Among those 55 and older, that number drops to just 33%. The 19-point gap points to a generational divide that the restaurant industry may not yet fully appreciate.
A new national survey of 1,005 U.S. consumers finds that younger Americans are reshaping how restaurants think about cooking fats. More than half of diners ages 18–34 (52%) say knowing whether a restaurant uses beef tallow or seed oils affects where they choose to eat. Among those 55 and older, that number drops to just 33%. The 19-point gap points to a generational divide that the restaurant industry may not yet fully appreciate.
Coast Packing Company, the leading supplier of animal fat shortenings in the Western U.S., has released new findings from a national consumer survey showing that the type of cooking oil a restaurant uses is no longer just a back-of-house decision. A survey of 1,005 U.S. consumers finds that 43% of Americans say a restaurant’s cooking oil influences where they choose to eat. What’s more, the data reveals a sharp generational split: younger diners are nearly twice as likely as older Americans to let…
Cooking fat — long treated as a back-of-house operational choice — is becoming a front-of-house consideration for a growing share of diners.
One of the great things about Amarillo is its continued growth. On any given week, a new business is being announced or opening up in the Yellow City. Some are small businesses, others are chain businesses, while others are huge companies building in Amarillo. According to the Texas Department of Licensing and Regulation, another big business is planning a facility in Amarillo. The Coast Packing Company is preparing to open an edible fats and oils refinery and packaging facility.
