Golden Corral celebrated good taste when it added zesty new pork entrees to its Endless Lunch and Dinner Buffets during a recent promotion.
“Our guests love the variety of pork options available at every Golden Corral restaurant, and we’re constantly looking to enhance the buffet dining experience,” says Dolly Mercer, Golden Corral’s marketing, consumer promotions and national events manager. “The National Pork Board has been an invaluable resource for us as we define new, innovative pork products to test.”
Known for its family-friendly buffets, Golden Corral is capitalizing on pork’s broad consumer appeal by showcasing pork’s versatility and value. New home-cooked favorites are enhancing the options on each Endless Buffet, which include regional BBQ to Golden Corral’s ever-popular pork roast. Bacon also adds a burst of flavor to vegetable side dishes, from green beans to cabbage.
“Pork is a high-quality product that offers a tremendous value,” says Beverly Lynch, Golden Corral’s vice president of food and beverage, who notes that Golden Corral purchases the raw commodity and cooks the pork in multiple recipes for its restaurants. “We don’t buy prepared foods and are proud to feature home-cooked baby back ribs, flame-grilled pork ribs, boneless ribs, fresh-off-the-grill pork chops, pork steaks and more.”
Pork partnership brings a lot to the table
Buffets like Golden Corral offer a great way to help move thousands of pounds of pork, says Howard Greenblatt, national foodservice marketing manager for the Pork Checkoff.
“We’ve worked closely with Golden Corral for many years, and they’re an excellent partner that finds novel ways to offer a variety of flavor profiles in the pork category,” Greenblatt says.
To stay ahead of the competition and keep customers coming back for more, Golden Corral’s Food and Beverage team regularly tests new pork entrees, explores new cuts of an existing product, and experiments with enticing sauces and spices to enhance pork’s flavor. Inspiration and support from the Pork Checkoff make the process much easier and more effective, Lynch says.
“We’re never content with what we did yesterday, and are always striving to improve. We turn to the Pork Board to help us develop new entrees and test marketing promotions that enhance pork’s appeal to our guests.”