April 23, 2012

News in Review Market Reports Food Quiz Industry Discussion Subscription Information

	Burger King Aggressively Promotes New Menu
	10 Things Seafood Restaurants Won't Tell You
	Thoughts on Restaurants
	Man Assaults Fast Food Manager Over Tomatoes in Food
	Menu Idea. Add Citrus for Fresh, Sweet, and Sour Complexity
	The Summer Restaurant Hiring Race Is On
	McDonald's profit boosted by U.S., Europe
	30 Minutes With Chef Grant Achatz: The Mind Behind the Best Restaurant in the World
	Robber fatally shoots chef, steals iPhone
	North Georgia Chef Cooking Up a Future
	Chef Ann Cooper Explains School Lunch
	Sixth Graders Write Op-Ed to Protest 10-Minute Lunch Period
	Chartwells School Dining Services and Morrison Management Specialists Establish Dietetic Internship
	SF Chinese restaurant known for 'world’s rudest waiter' closing
	Yum's Profit Jumps 73%, Helped by Taco Bell Sales

How Restaurants Can Use Google Anayltics

By Savanna Eckenrode

Google is a powerhouse when it comes to the internet. They are involved in everything from search engines to applications to advertising and promotions. It has everything that a modern business could hope for and one of their best ideas that would benefit businesses is their Google Analytics. Google Analytics has an array of features that restaurants can use to help track their customers and increase their effectiveness. According to Google, it is used on 57% of the top 10,000 internet sites which makes it easy to see that somebody thinks it works. The first feature is an Analysis Tool which can be used to help create reports and view all the data which Google Analytics collects. It has real-time reporting which measures the activity on a restaurant's website as it happens. Restaurants can create custom reports with only the information that is important to them. Google Analytics also lets a restaurant segment their customers and find out why they make the choices they do online. There is a dashboard which makes seeing all this information easier and the data that is gathered can be shared with everyone involved. The Analysis Tool also shows the path that customers take while on a restaurants website so restaurants can see how they interact with their pages. Google's Content Analytics measures the content that is placed on a restaurant's website and how effect it is. Site Search shows a restaurant what their customers are looking for and can help them speed up their search rate. The In-Page Analytics shows a restaurant how their customers move while on their website and Site Speed Analysis shows if they are having any trouble loading the pages. Restaurants can also check how many times customers are clicking on their links and downloads. Mobile is becoming ever important and Google has adapted and added Mobile Analytics. This measures how mobile is affecting a business. Restaurants can see which devices and operating systems people are using...

Read More

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

Pork Commentary	View Detail
The pork carcass cutout dipped midweek to levels last noted in November of 2010 due to weakness in the belly market and little upward potential for most of the other cuts. A carryover of demand and offerings from last week caused prices for retail pork cuts to be mostly stagnant for the week as there was little to no give on either side of the trade. This week saw seedless belly prices drop substantially as heavy offerings finally caught up to a pipeline which was overflowing with both raw product and finished bacon. Also, there was less bacon being offered at the retail level such as by one get one type features. Even still, freezer interest came to a halt as most have reached near capacity. Thus, the additional loads being offered on the market which pressured price levels lower. Consumer’s dollars are only stretching so far as they seek out cheaper protein alternatives. On the up side, bone in hams and credit items like trimmings experienced light to moderate offerings as increased demand pushed these price levels slightly higher which helped to stabilize the cutout.
Beef Commentary	View Detail
Boxed beef cutout values were sharply higher on fairly good demand and light to moderate offerings. This week’s sales were more representative of typical supply and demand tendencies for April than we have seen in prior weeks. Overall load counts were down, but slaughter levels were correspondingly lower as well. Middle meat prices recovered considerably this session, as previous buyer uncertainty was alleviated by a steadily stabilizing market and a need to catch up with seasonal demand for high quality grilling product. End meats also saw improvements this week, although notably, some of these gains may have been due to recuperating ground beef prices. Forward sales were moderate this week with a notable consignment of Choice chuck rolls at prices comparable to the spot market. Beef trimmings were sharply higher this week with markedly improved demand and moderate to heavy offerings. Fed cattle grinds were higher while blended grinds were mostly steady to firm.
Poultry Commentary	View Detail
Whole bird prices are steady overall. Preliminary majority prices are unchanged in all areas when compared to early week prices. Offering all of sizes are light to instances moderately heavy, mostly light to moderate for current trade needs. Retail and food service demand is light to good, mostly light to moderate entering the weekend with quit a few receiving surprisingly better than expected interest. Floor stocks are mixed. Market activity is slow to moderate. In the parts structure, movement is light to moderate for late week business. Prices are trending firm to higher for drums, thighs, tenders and thigh meat. Bone-in breast prices are trending steady to firm. Wings are weak to lower and slow to clear. All remaining parts are generally steady. Offerings are light for drums and thighs with good movement. Bone-in breast and tenders are in good supply and moving well. Wings and boneless skinless breast are moderate to heavy and slow to clear. Market activity for parts is moderate. In production areas, live supplies are moderate. Weights are desirable to heavy.
Dairy Commentary	View Detail
Heavier than anticipated milk production across the country continues to find its way to cheese plants. Production levels are at or near capacity in many areas. In the Midwest, milk supplies are being offered to some cheese manufacturers at below class price enhancing production. Retail demand is lower than two weeks ago as cheese features are not as prevalent in store ads. In some cases, retail prices have increased while wholesale prices are somewhat steady. The CME Group cash butter price declined 1 1/4 cents this week and closed on Friday at $1.4125. Churning schedules have eased following the active churning prior to the recent holiday. Cream volumes remain plentiful to the churn and many churns are running at or very near capacity levels. Many butter producers are able to manage their output at this time and be selective with their additional cream purchases. Churning continues to generate print butter for current and near term needs, but much churning is being directed toward bulk volumes which are clearing to inventory. Butter demand has slowed considerably. From North to South, farm milk supplies are steady to slowly declining as the flush advances. Florida milk exports dropped by 24% for this week (190 loads) compared to last week. loads). Milk production in the Pacific Northwest, Idaho, Utah and California continues to run ahead of 2011 volumes and is holding steady. Farm milk intakes in the upper Midwest continue to surpass year ago volumes and are holding steady.
Produce Commentary	View Detail
Offshore Melons: Movement on Cantaloupe continues to be somewhat unprecedented for this time of year. Steady supplies have continued up until this week but heavy retail promotions are driving the open market. Overall supplies will begin their seasonal decline next week. Some Honduras growers experienced heavy rains for three days straight last week which is anticipated to affect overall supply and quality over the next few weeks coming out of Honduras. Guatemalan supply will continue for another three to four weeks (weather permitting), yet supplies are extremely limited. Honeydews are starting to become very limited especially on the smaller sizes. Mexican production will not be ready until the later part of the month so we are anticipating a slight run up with this market. Only contract business basically getting covered at this time, not a lot of fruit on the open market. Offshore melons should continue into the 2nd week of May perhaps the 3rd week if weather permits before moving into the Imperial Valley. Domestic melons: * May 7th Cantaloupes limited volume out of Mexico and very limited out of the Imperial Valley * May 14th volumes will pick up on cantaloupes and the start of Honeydews out of the Imperial Valley * May 21st Volumes should be in full swing for cantaloupes and honeydews as Mixed melons should begin We will stay in the Imperial Valley until June 1st or the 4th, then on to Maricopa through the 9th of July. Suggest communicating almost daily and ensure you get your orders in advance to your assigned grower/shipper partner! Lettuce and Leaf: Markets increased this week on lettuce as the transition from Huron to Salinas is all but concluded. Production volumes are down as Salinas begins and expect the market to remain steady to stronger into next week until volumes pick up. Leaf items also increased but not with the same vigor of lettuce, but we can expect the market to remain for at least the next 7 to 10 days. Watermelon: Market is stable from the previous week, Mexico should be firing on all cylinders but can't get out of the gate with low volumes crossing due to previous weather related issues. Prices out of McAllen range $0.24 on seeded and up to $0.28 on seedless. Volume should pick up by the end of next week out of Mexico driving prices down. Brix and quality good in both growing regions. Product available in Florida with offshore and McAllen with Texas Mexico. Onions: A large percentage of the Northwest storage crop is finishing up, this puts the focus is on Texas. The problems with the weather continue to be the most important factor on the onion market. If there is no rain during the next week or two , the crop should be harvested and marketed in a timely fashion. If they can get dry, less humid conditions it will not effect supplies and quality. If the conditions continue on a similar pattern Texas valley will have problems and expect the volumes on yellows to decrease and prices to escalate. The general thought in the Texas valley is to have most of their crop moved by the first week in May. Spring onions will also begin in several other areas very soon. El Centro-Holtville area will begin on Monday 4.23.12. There is no really accurate information on what this crop holds in store. They are several weeks early so expect this crop to be big. When the valley finishes, the next area in Texas will be the Winter Garden Area Texas and as we head into late spring and early summer. El Paso Texas crossed - Mexican and N.M. will start in mid-May. The National Diesel Average has been recorded at $4.13 this week, Produce reports brought to you this week by NPC Inc.

A propane grill question

Community member le sanglier writes...

Hi. I'm starting a food vending operation at our local farmers market and am looking for some advise on a quality propane grill to use. I am new to your forums and did a search to answer my question that did not yield any adequate answers. I hope I'm not asking questions already answered, so all apologies if I am.

The grill I hope to find will be propane, durable (because I have to move it in and out), light (for the same reasons), a good value (sub 400, but quality is important...

Read More

I don't like this drink

Community member Linda writes...

What do you do? I am talking mixed drinks. Frequently, a customer hears about our drink specials or sees a pretty drink being served at the next table, and says "that sounds good, I will order one". We make it, get it to the table, customers sips and says "don't like". We ask questions, take it away and either try to doctor it up for them or delete the charge on the bill.

What do you do? Are there any other options? ...

Read More

Scripted greetings

Community member JustMe writes...

I was wandering if you all could give me some ideas on the standard "hi my name is X and I'll be your server"?

Trying to figure out some alternatives, as I absolutly hate that phrase. Its a big pet peeve for me because it sounds so phony.

Does anyone have some good varitations on the standard that you will share?...

Read More

Independent Full Service Restaurants Are Holding Their Own Through Tough Economic Times

If you think that Chili’s, IHOP and Applebee’s are taking over the full service restaurant (FSR) industry, think again. Independent FSR locations across the United States outnumber the major chains by eight to one.1 This is a bit surprising, as our streets and highways are seemingly lined with major chain restaurants. Still the independently owned FSR operators are holding their own during the worst of economic conditions and increased encroachment from the major chains.

How are they doing it? Consumers seem to enjoy the independent experience. This could be due to long-term loyalty the consumer has to their local neighborhood restaurant. Independent restaurants have a tendency to understand the regional cuisine and local tastes as well as preparation methods that consumers prefer. They also have the flexibility of changing their menu, offering more variety, whereas the chains do not. There is also a strong attraction by the consumer for the local décor and ambiance their local independent restaurants give them offering a strong level of comfort. With a high level of intimacy offered, service qualities extend to knowing the consumer’s name as well as their ordering history. The local Pub N’ Grub isn’t going away anytime soon. And there are many more of them to choose from.

Whatever the reason, the resilience of the local independent restaurant is unmistakable. But despite having many more locations, independents are dwarfed by the chains in dollar volume. Almost 62% of the independent FSR restaurateurs have less than $500,000 in annual sales; only 3% of chains are at or below this sales level. Over 46% of the full service restaurant chain units are netting $1-$2.5 million per year in annual sales.

Of particular interest on this note is the northeastern U.S. The northeastern states (Washington DC and north, including Pennsylvania) account for 10 out of the top 11 states with the highest density of independent FSR restaurants by percentage in the country. Only Alaska breaks into the top eleven. In total, over 93% of FSR locations in this region are independently owned.1

Chains versus Independent #Units

One might argue that the ethnic diversity of the northeastern states results in numerous specialty restaurants to service the various cultures here. By overlaying consumer demographics with independent restaurant footprints, we can get a clear understanding of the affect ethnicity has in the market. Certainly, this part of America is historically the oldest, and many of the independents in the region might...

Read More

The main ingredient in a king's salad

I won't stab you in the back, I can't. Although I am crispy, I'd probably break first. As the main ingredient in a king's salad, I don't rome very far. But whether to have me before or after a meal is a debate that has gone on since the time of Augustus. Some say I originated in the Aegean others say in parts of Asia. I am a member of the sunflower family of plants. Originally grown for the oil in my seeds, now people like me for my heart. I usually remain loyal green and large leafed but the modern day yuppies pluck us as babies and often grow us red. Each year Americans eat about 30 pounds of my relatives and me. And it's no wonder, because people can do so much with me: I can be used as a bed on a plate, served with fruit or anchovies, pickled in a jar, or cooked in soup. At home with croutons or anchovies we are also the crisp bit you yearn for in your favorite sandwich. The myth that my siblings and me provide almost no nutritional value is not quite true, because I contain folates, vitamins A & C, potassium and fiber.

What am I?

The Food Quiz has is brought to you by Culinary Specialty Produce, a specialty produce broker that scours the world for the very best in specialty produce. Contact them at 908-789-4700 or by sending an email to info@culinaryproduce.com.

Foodservice.com Express is Published Weekly. For advertising opportunities, please visit ReachOperators.com.

Foodservice.com
5025 N. Central Ave, Ste 104
Phoenix, Arizona 85012
Ph: 602-381-FOOD