Food service is the last stage of the beef supply chain. It is the use of products for commercial use, cooked or prepared for consumers. Examples of this might be restaurants, and fast food corporations like McDonalds and caterers.
The inputs here are to run a venue for the distribution of meat products. Meat- The product. Venue- The business or distributor. Chefs/Cooks- Preparing the product for food service. Labour- The employees. Transport- Transport to distributor.
Meat- Cartons Venue- Venue costs- electricity, gas, water, materials. Watts, litres and units Employees- Number of employees Transport- Vehicle, petrol and drivers. Number of vehicles, litres and employees.
Meat Sold- Cartons
• Beef sales made the greatest value of all fresh meat at 39%. • Approximately 69% of beef is sold at the retail level, while 31% is sold at the foodservice level. • In 2011, 433 food service operators were surveyed in Brisbane, Gold Coast, Melbourne and Sydney. Of that: i. Restaurants were 35% ii. Independent fast-food was 23% iii. While both hotels/motels and clubs/pubs were 12% iv. The remaining 30% were made up of fast-food chains, aged care or retirement homes, prisons, schools and mining. v. The latter 30% are the industries which seem to be the most stable over time, while other industries are subject to fluctuation for a number of reasons.
• Food standards Australia