CENTENNIAL, COLO. (Oct.
19, 2007)
– It’s time for football
season, bulky
sweatshirts and the main
ingredient for any
perfect evening: Beef.
That’s just what hungry
diners will receive
while visiting Old
Chicago restaurants, now
offering guests some
bold and beefy new
tastes, thanks in part
to a checkoff
partnership with the
restaurant chain.
Now through Nov. 11, Old
Chicago will serve-up a
“Meat Up at Old Chicago”
menu featuring three new
beef items. With a
$40,000 investment from
the checkoff and use of
the Beef Check Logo,
this fast-growing
restaurant chain is
investing well over
$400,000 dollars to the
partnership that will
support the
limited-time-offer with
point of sale materials,
media buys and newspaper
FSIs in select
markets.
“We’re pleased to see
our promotion dollars at
work and happy consumers
at dinnertime.
Partnerships with
restaurants such as Old
Chicago just help
leverage our checkoff
dollars by putting more
beef on more menus,”
said Cattlemen’s Beef
Board member Tim Shaw, a
producer from Cascade,
Idaho, who also serves
on the Joint Foodservice
Committee. “We’re also
grateful that
restaurants are seeing
value through increased
sales when using the
checkoff logo and our
information.”
Between 2001 and 2006,
for every checkoff
dollar beef producers
invested, foodservice
partners invested $57:
In those five years, the
Beef Checkoff invested a
total of $5 million to
their partners’ $138.6
million. And through
this latest partnership
with the Beef Checkoff
and the Mushroom
Council, checkoff
dollars are being
leveraged to put more
beef on the Old Chicago
menu with the following
new items:
·
Steak ‘n Shroom
Sandwich:
a 4-ounce portion of
juicy, grilled sliced
Flap Meat steak,
oven-roasted mushrooms
and melted cheese
drizzled with tasty
horseradish mayo on a
garlic butter toasted
French roll.
·
Philly Steak Stromboli:
a 4-ounce portion of
marinated sliced Flap
Meat steak, fire-roasted
onions and peppers,
fresh mushrooms, melted
Swiss and Mozzarella
cheeses baked in
homemade Pizzini bread.
·
OC Classic Steak and
Mushrooms:
Old Chicago’s
house-prepared 8-oz.
USDA-choice top sirloin
steak charbroiled to
perfection and smothered
with succulent
oven-roasted mushrooms.
Eighty-five restaurants
are participating in the
promotion with the goal
of selling 30 entrees
per day per item. Old
Chicago purchases more
than 2 million pounds of
beef annually.
“We’re excited to
introduce new beef menu
items within our ‘Meat
Up at Old Chicago’ menu.
Each item is a great
illustration of our
diversity, which is what
guests have come to
expect from Old
Chicago,” explained,
Gretchen Paules,
Director of Marketing
for Old Chicago.
It’s a date – we’ll MEAT
you at Old Chicago.
______________
The Beef Checkoff
Program was established
as part of the 1985 Farm
Bill. The checkoff
assesses $1 per head on
the sale of live
domestic and imported
cattle, in addition to a
comparable assessment on
imported beef and beef
products. States retain
up to 50 cents on the
dollar and forward the
other 50 cents per head
to the Cattlemen’s Beef
Promotion and Research
Board, which administers
the national checkoff
program, subject to USDA
approval.
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