Piet Jones

With three decades of restaurant experience, plus three Virginia Press Association awards for critical writing and extensive international experience, Piet E Jones helps you navigate the ever changing restaurant scene with insights into emerging trends in food, service and even building your brand in this new digital age.

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Beyond Beef Tenderloin

Try a New Cut

Beef. It’s what’s for dinner. It’s also the thorn in the side of every chef when mapping out a menu. A well-rounded menu isn’t complete without at least one beef dish but getting the right plate to fit with the rest of the menu can be tough. The well known cuts (Filet, NY Strip, Ribeye and the like) are in high demand and demand higher prices. If the rest of your menu is around $20 for an entree, a $30 steak is going to cause a little sticker shock.

Which Cut is Right?

The problem, for both chefs and consumers, in the rush to promote new cuts marketers have been renaming them without consensus.

Piet Jones

Beyond Beef Tenderloin

Try a New Cut

Which Cut is Right?

Piet Jones

Stay Fresh And Informed