Corporate cafeterias turn pork loin into a repeatable foodservice specification

A promotion for U.S. pork loin in 17 Japanese corporate cafeterias illustrates a practical route to creating value for a cut: develop product, recipe, kitchen operation and point-of-consumption communication at the same time. According to the U.S. Meat Export Federation, the programme followed six months of research, planning and menu development with Shidax, a Japanese contract-catering and institutional-foodservice operator.