April 9, 2012

News in Review Market Reports Food Quiz Industry Discussion Subscription Information

	The New 'Ketchup'. Ranch Dressing Thickens Up, Takes on Ketchup
	Yum Brands CEO David Novak sees jump in compensation
	Easter big business for local eateries
	Fast food eatery's ban doesn't sit well with some parents
	KFC: One more place to hang out
	Fast Food's Slow Fail: Why Burger King Will Never Be Great Again
	10 Questions for Food Network Chef Robert Irvine
	Sheetz Takes Foodservice Battle to the Airwaves
	Understanding What Chefs Want
	In an old Chicago meat plant, greens and fish grow
	Consumers Cutting Back on Restaurant Use for Different Reasons
	Social Media Minute: Restaurant Punch Cards on Facebook
	CIA Celebrates Pioneers of American Cuisine at Augie Awards
	Chef reintroduces Southwest to its culinary roots
	Hospital wrestles with fast food option

Ditch the Mystery Meat

By Roy Bergold

Another salvo has been fired in the constant discussion about where quick-service food comes from: the admission of “pink slime.” About the same time this unusual food product was revealed, the company who used it created an advertising campaign talking about where its food comes from. Coincidence? I am, of course, talking about the presence of ammonium hydroxide and the pink goo it creates in McDonald’s products such as beef and chicken. As you know, it looks pretty disgusting. And there is no requirement to list it as an ingredient. So until very recently, the average consumer had no idea it was there. Now, this battle has been raging for at least as long as I have been in the business. What exactly is in that hamburger or nugget? In the old days, the accusation was that the hamburger could not be 100 percent beef because it was priced so cheap. There must be other stuff, critics claimed. We did advertising that attempted to answer that charge. There was no filler, like bread, only beef. So then the critics asked whether we were putting all sorts of sordid parts in with the meat. Nope, we said—and a commercial was born. I hated it, but I have to admit, it made its point. It opened with a butcher in a white, spotless coat showing us 100 pounds of meat on a butcher block. He then told us that this is all that goes into a McDonald’s hamburger, just meat. It was ugly, but effective. We also hired actor John Houseman to talk about the training in food handling at Hamburger University and what went into the food. Then we produced the grandfather of the ads on the air today, a spot called “Good Earth,” in which we listed the ingredients in various products while showing the farms they came from. There was wonderful food photography. We also talked about the low-fat and no-fat choices available at McDonald’s for both breakfast and the rest of day. This was all an attempt to dispel the myth that there was...

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View updated pricing and information each week on the website for the following food-commodity markets:

Pork Commentary	View Detail
Trading levels for retail cuts were slightly lower early week as sellers tried to clear excess inventories before buyers left for an extended religious holiday weekend. Retail interest remained in the doldrums due limited movement at store levels, although wholesale prices stabilized by the end of the week. Price levels for processing cuts along with trim items inched lower throughout the week before stabilizing as the approaching Easter holiday slowed all buying to a snail’s pace. At the same time, offerings were moderate to mostly heavy with light to moderate demand.
Beef Commentary	View Detail
Boxed beef cutout values were lower on light to moderate demand and moderate to heavy offerings. While the overall carcass trended lower this week, the rib complex saw the most dramatic depreciation. Historically, rib cut prices begin to increase throughout April as consumers eagerly head out to the grill. However, higher-than-usual prices in March coupled with low overall beef demand compelled an almost unavoidable price correction. The chuck and the loin primals were also lower this week but round cuts remained mostly steady. Sharply lower beef trimming prices also played a significant role in the declining cutout values as packers are finding fewer outlets in the wake of unusually low ground beef demand. The recent announcement that a major ground beef processor has filed for bankruptcy has only amplified the dilemma. As an example, the low end of the beef trimmings range has not seen prices below 50.00 cwt since October of 2009. Ground beef weighted averages have recovered some ground this session, as more packers are settling into new agreements with buyers, but exaggerated price ranges continue to emerge due to the LFTB conundrum. Forward negotiated sales were light to moderate with a notable consignment of Choice inside rounds with weighted average prices that are higher than spot market levels.
Produce Commentary	View Detail
Onion update: last week a major rain and hail storm went through the McAllen, Texas area hitting several onion fields in the region. Damage is still being evaluated and the percentage of crops affected has yet to be determined. In addition, the post-storm heat may also affect the crop. The storms created an immediate bump in Texas new crop pricing and the remaining Northwest storage crop pricing. This has affected the onion transition in several ways, the majority of Texas onion shippers are definitely moved back a week or so. Although there are supplies they are limited at best and with the humid and hot days to followed will create a longer lasting and possibly more problematic effect on the onions than the rain. The next 3-4 days are very critical in the drying out process of the onions. Most shippers hope to be back harvesting after Easter weekend but supplies will still be very limited. With the Northwest crop finishing up, pricing will be a very fluid situation subject to the impact of the Texas storms. If the damage is not as bad as expected, prices will settle and possibly decline. While Reds and Yellows will remain in Northwest until mid-May good quality whites could become a challenge. A long further down the calendar shows NM onions nearing the start the first couple of weeks in May and So. Cal. onions starting the first of May. Currently program shippers are working off of 6 week average of your purchases, please provide them with at least 3 day advanced lead time so orders can be filled. Offshore Melons: The offshore melon season continues with record pricing levels for this time of the year. Retail promotions have been driving the markets during the spring cycle. Small fruit has very limited availability. Overall volumes should begin to seasonally decrease by the week of April 16th. So long as weather in Central America cooperates we should see fruit arrivals in Florida through at least the second week of May and possibly the third week. Honeydew volumes are peaking on the larger sizes (5s) as we have seen varying prices between 5 counts and 8 count. Small sizes are available but limited. We anticipate supply on new dew arrivals will begin to decrease by next week. Quality and brix are very good. Tomatoes: Grape markets continue to be weak, Florida is moving into their spring crop and production will be heavy for the next few weeks, demand has dropped off and Mexico still has good supplies. Nogales shippers are lowering their markets to compete with Florida, volume will start to lighten up each week. Strawberries: Volumes, quality and size profile improving by the day, but we are still in a demand exceed supplies situation as carry over orders continue to pile up. Some shippers are as much as 50,000 flats short going into the weekend and post Easter promotions may exacerbate the situation pushing any notable relief until late week. Please make sure you are providing 3 or more days advance notice to your assigned grower/shipper partner on all orders. Supplies are limited so plan on the possibility of loading numerous days during the upcoming week. Watermelon: Market has tumbled as prices on seedless and seeded dropped $0.10 per pound due to the increase of volumes both out of Mexico and offshore. A few growers experienced some loss due to the rain and hail last week, but no major issues expected and the weather forecast is projecting perfect growing conditions. Brix and quality good in both growing regions. Product available in Florida with offshore and McAllen with Texas Mexico. Produce reports brought to you by NPC Inc.
Dairy Commentary	View Detail
Cheese prices traded in a narrow range this week at the CME Group. Recent price reductions from last week’s lower weekly average price, have increased interest for cheese. Retail featuring has increased as advertising of cheese in retail stores picked up significantly. Process cheese demand is also reported to be better. Cheese factories are seeing increased milk offerings and running at higher than expected levels. Market participants are generally satisfied with both price and demand. The CME Group cash butter price continued to decline during the week and closed the 4 day (holiday shortened) trading week on Thursday at $1.4300. Churning schedules across the country are building as cream offerings increase. Increasing cream volumes are being attributed to reduced Class II demand. Class II cream based holiday item production has greatly declined and many Class II operations will be working reduced schedules during the upcoming holiday weekend. Milk supplies continue to remain heavy across the entire United States. Earlier than expected large volumes of milk are impacting processing plants in most regions. Florida may be past it’s peak flush due to warm humid weather moving into the region. Elsewhere, volumes are said to be heavy. Class I demand is spotty as schools finish up spring break schedules. Auxiliary manufacturing plants are handling some excess supplies.
Poultry Commentary	View Detail
Preliminary majority prices for next week are trending unchanged in the West, but lower in the East and Midwest. Offerings of all sizes are available with some discounting noted to help clear product. Retail and food service demand is light to moderate with other holiday meat items receiving best interest. Fast food movement is moderate to good. Floor stocks are mixed. Processing schedules are mixed with some plants down today in observance of Good Friday. Market activity is slow. In the parts structure, movement is light to moderate entering the weekend. Prices are steady to firm for tenders, and steady for the remaining items. Offerings of tenders are light, and all other parts are at least sufficient. Market activity for parts is slow to moderate. In production areas, live supplies are moderate at mixed, but mostly desirable weights.

Sharing ideas on getting new customers

Community member mguyenex writes...

The question that many other restaurant owners ask me is: How can I get new customers and I don't have a big budget to spend on advertising? Often times, I'd tell them I would skip the advertising step entirely if they have a low budget. Advertising is costly, let's be real. However, promoting the restaurant with coupons is a great alternative.

Coupons reduce profits, but what profits do you have if you have no revenues to begin with?

Assuming you...

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Commercial Convection Ovens for Baking Cookies

Community member c0rey254 writes...

I own a made to order cookie shop and I am getting ready to move locations. I'm looking to purchase 3-4 gas convection ovens with 5 racks each. My biggest concern is even baking. Right now I currently rotate the pans 180 degrees halfway through every time I bake a batch of cookies. I would prefer not to have to do this anymore.

Does the depth of the oven make a difference in the air flow? I've seen some commercial ovens are standard depth and others are deep depth...

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Stove burner control knob frustrations

Community member writes...

The hotel where I work recently purchased a new oven/stove top range which is possibly the most frustrating piece of equipment I have ever worked with. It is a two oven unit with eight burners. Looks great, ovens crank and the BTU output of the burners is adequate. The main issues I have with the unit is the burner control knob location/orientation and a “pilot off feature” they have on the knobs.

For 37 years I have worked with stoves where the left knob was the...

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I am wild and out of control

Originally from Malaysia, I grow in clusters on a small evergreen tree. While several of my relatives have smooth or moderately bumpy skin I am wild, out of control. Maybe that way you�ll leave me alone. But no such luck for me. Though I try to portray a hedgehog to discourage you I am plucked from my family. My yellowish-brown shell is split open to reveal a white translucent pulp. I even grow a seed in my center in hopes of being passed by but to no avail. You just cannot seem to get enough of my super sweet flesh. Some of my relatives have developed the ability to be sour or acidic but you still just pluck, pluck, pluck. Only two inches in diameter you had think they would leave us alone. Some folks get fancy. They cut off only my top half and serve me like an egg in a cup. Usually eaten out of hand, I am also a great component of a fruit salad. Other uses include canned in syrup, used in stuffings, or cooked along side of vegetables or meat. I am rich in vitamin C and am a good source of iron and potassium. In my feeling, we are best left alone to multiply, but you don�t seem to agree so there are not many of us around. I am a popular treat for the coming New Year.

What am I?

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