While at the National Restaurant Association Show in Chicago, Andy Hanacek, Editor-in-Chief, had the chance to chat with John Lundeen, Senior Executive Director of Market Research, National Cattlemen's Beef Association, about beef trends in foodservice.

Results of a recent study show that inclusion of protein at the breakfast meal in realistically attainable serving sizes can help reduce hunger and increase satiety during the morning hours. Andy Hanacek, editor-in-chief, discusses the study with Heather Leidy of the University of Missouri, who co-authored the study.