It's the middle of summer. It's steak season and commodity prices are sky rocketing. However, most operators cannot increase their menu prices every time there is a change in market conditions. So they are stuck with selling steaks at declining profit margins when they should be raking in the cash during the high volume summer months. Well, here is an idea; why not introducing a special with a high perceived value? The restaurant patrons get a great deal, and the operator makes more profit at the same time. It's a win-win opportunity. Introducing Cape Grim Premium Grass fed Beef as a seasonal special gives you this opportunity. Studies show that restaurant patrons are willing to pay up to 15% more for a "specialty" protein. Grass fed beef fits into this category. So, if the restaurant is currently charging $20 for a steak, marketing it as a premium grass fed steak allows them to charge $23, and increase their revenue by $3 per plate What makes this so good for the operator is that the cost per steak only increases by an average of 5% so in the scenario above, the operator would increase their gross profit by $2 per plate, more than making up for the lost profit caused by increasing commodity prices. To summarize; by marketing Cape Grim Grass Fed Beef on the menu, the average restaurant operator can increase their gross profit per plate by up to 10%. Not shabby in an industry always looking for ways to control cost while still providing customers with great value.