The Foodservice.com Newsletter Vol.2, No.27 July 06, 2000 www.foodservice.com
Our Sponsor
IQPC announces the first ever e-commerce conference for the
foodservice industry - eFOODSERVICE. This 2 day conference will take
place July 26-28 at the Knickerbocker Hotel in Chicago. The
conference will feature case studies and strategies presented by
industry leaders from the manufacturing, advertising and technology
sectors. For more information about the conference please visit our
website at IQPC or call
212-885-2696. To email, please send to jeanne@psinet.com
Should a restaurant operator care if a guest orders the Grilled Pork
Chops or their signature Seafood Creole? What about for dessert, the
Mud Pie or “made from scratch” Tiramisu?
Jim Laube specializes in working with independent restaurant operators
and is the President of the Center for FoodService Education in Houston,
Texas. For more information visit
www.RestaurantOwner.com.
Sunnyland Mills introduces the production of an Italian specialty grain
called Grano to the U.S. Grano is pearled durum wheat that can be
used in place of pasta or rice in side dishes, or included in soups,
salads, pilafs, and main dish recipes. Grano tastes like pasta but
is more nutritious because in processing, only a small amount of the
outer bran is removed. It is high in fiber, protein and minerals for
this same reason.
Moving from rustic tables in Italy to fashionable restaurants in the
U.S., Grano has seen interest as a center-of-the-plate menu item when
married with chicken piccatta, veal piccatta, or any seafood.
Typically, Grano is prepared first, and the meat or seafood is placed on top
of the Grano.
Sunnyland Mills is a family-owned business located in Fresno, CA
that has been producing premium quality bulgur wheat and other
specialty grains for food manufacturers, distributors, exporters,
and restaurants since 1935. The Sunnyland brand is known throughout
the U.S. and the world as superior quality bulgur wheat.
Check out our new Restaurant Openings and Closings section featuring
the largest database of information on restaurant, bar, hotel, country
club, and cafe openings, closings and changes in ownership throughout
the U.S. Manufacturers and Suppliers, uncover valuable new business
opportunities today!
http://www.foodservice.com/restreport
Foodservice Editorial - ""Increase your bottomline" by Dan Soroka
When purchasing cafeteria chairs, it is imperative that you buy
seating that will last approximately 8-10 years, require low
maintenance, keep its shape, and yet fetch a good resale value.
The American Hotel & Motel Association (AH&MA) is the trade
association representing the $93.1 billion lodging industry in the
United States. AH&MA is a federation of state lodging associations
throughout the United States, with some 11,000 lodging properties
worldwide, representing more than 1.4 million rooms.
Member properties receive assistance with activities like
communications, marketing, governmental affairs representation,
training and education, quality assurance services, technology
issues, international travel, industry research, and much more!
AH&MA also has two affiliate organizations, the Educational
Institute (EI) of AH&MA and the American Hotel Foundation (AHF). EI
is the world's largest source of quality training and educational
materials, and is used by lodging companies, hospitality managers and
employees, correspondence students, academic institutions, and
governmental agencies from more than 120 countries. AHF provides
funding for industry research, scholarships, and public awareness of
the hotel industry. It is AH&MA's only provider of educational
scholarship funding and has disbursed more than $4 million since
its inception.
Visit http://www.ahma.com to learn more today!
Justices Refuse to Disturb $2.5 Million Award To
Dillard Worker Demoted After Back Injury
The United States Supreme Court declined to disturb a $2.5 million
award to a 64-year-old sales manager who was constructively
discharged after injuring her back and filing a worker’s
compensation claim. Plaintiff, an areas sales manager for 19 years
strained her back while moving a large table.
Ford & Harrison LLP offers in-depth management counseling and
representation in labor and employment law, and employment litigation
nationwide. To learn more, please contact Jeff Mokotoff, Esq. at
(404)888-3804 (http://www.fordharrison.com). The above material was
prepared by Ford & Harrison for information purposes only, and does
not constitute legal advice.
The Beef Report -
* BEEF, VEAL & LAMB - The market is being pressured lower by
building live cattle supplies. Speculations are that cattle prices
could trend lower over the next two months.
The Canned & Frozen Report -
* CUT GREEN BEANS – Processors remain optimistic on this crop.
Rains continue in the Midwest, however, sandy soil, where a large
percentage of beans are planted in WI, acts as a great drainage system.
To Read More of The Canned & Frozen Food Report click here
The Dairy Report -
* BUTTER - Butter prices are lower, however, reduced inventory
numbers have firmed the market undertone. The beneficial downward
trend noted during the past few weeks is projected to be moderate next
week.
The Poultry Report -
* POULTRY - Eggs prices have fallen slightly as a result of light
demand. Early indications are that the egg markets could trend lower
next week and remain depressed for the first few weeks of July.
The Produce Report -
* STONEFRUIT: Ripening is the key. Ripening is everything. Knowing
how to ripen stonefruit is just as important as knowing how to use
stonefruit in recipes. Just like with bananas, cold temperatures will
stop the ripening process of unripe fruit. In simpler words:
Cold kills flavor!
Read More of The Produce Report for this week
click here
User Submissions
Due to the large response to the User Submissions, we can no longer include
all of the submissions in the report. Please visit our website to get the
full reports click here
BEEF INDUSTRY
* Good demand for beef continues. Middle meats, particularly the
Striploin and Shortloin are under downward price pressure. The
Tenderloin has stabilized for the short term. Choice meats continue
to be more available compared to Select.
VEAL INDUSTRY
Look for no changes this week with packers being closed for the holiday in addition to reducing production for the rest of the week. Value found on top rounds and chop ready racks.
MARKET REPORTS PROVIDED BY:
Beef information supplied by:
American Restaurant Association Inc. (1-888-423-4411)
Dairy information supplied by:
American Restaurant Association Inc. (1-888-423-4411)
Poultry information supplied by:
American Restaurant Association Inc. (1-888-423-4411)
Oil and Rice information supplied by:
American Restaurant Association Inc. (1-888-423-4411)
Produce information was provided by:
In association with PRO*ACT in Monterey, CA
(www.proactusa.com)
and
George J Cornille & Sons Specialty Produce Company 312-226-1015
Seafood information supplied by:
Mark Gorogianis of the Plitt Premium Seafood
Company of Chicago, Illinois. You can contact Mark at 773-276-2200.
USER SUBMISSIONS:
Veal & Lamb information supplied by:
Ron Azzone of Marcho Farms Veal (617)-269-5203
Beef information supplied by:
Allen Brothers, Inc. (800)-548-7777
(www.allenbrothers.com)
I have been around a time or two but I have a serious problem with
recruiters that have no idea what it is to be a Chef. They have all
tried pointing people I know in the business to their pet chain store
with the perception that chef means cook.
I see a lot of discussion about hiring right and training right to
avoid turnover. I don't see discussions about reducing turnover by
using employees productively.
ESPN Zone is the ultimate sports dining and entertainment venue.
It's ESPN in 3D. This 35,000 square foot sports-themed dining
entertainment experience features three integrated components: the
Studio Grill, Screening Room, and Sports Arena. With more than 200
televisions tuned to every game imaginable, tons of interactive
games to play, and great food to eat, ESPN Zone is every sports
fan's dream.
Are you being paid enough at your current job? It is a frequently
asked and difficult to answer question that Foodservice.com has decided
to help answer for you. Simply submit your occupation and salary
information at the link below to be included in our latest industry-
wide Salary Survey. And, don't forget to return back soon to view the
results!
Click Here to participate in survey
I AM EVERYTHING AND MORE! People have the nerve to call me just a
berry, but you'd never see me that way. A cliché of 70's nouvelle
cuisine, I originated in China over 700 years ago, but they only used
me as a childhood tonic. The French call me "vegetable mouse," and I
must admit that I'm a rampant climber, deciduous and attractive. When
cut, I release actinic and boric acids to curdle your milk, soften
your meat, and keep your gelatin nervous. See, I told you I'm
everything and more. On the culinary side, it took an inventive
marketing mom to really make me famous in the U.S. While a few of my
plants are hermaphrodites, we usually work as a harem, one male for
every four or five females producing 100 lbs. of fruit on one vine.
You'll find me year-round, since my two main producers have
complementary seasons. I retain 90% of my Vitamin C. I need room
temperature to really ripen. I get sweeter and mushier as
I ripen, despite losing some vitamin content.
This week's Food Quiz is provided by Richard Leibowitz at Culinary
Specialty Produce
(www.culinaryproduce.com),
a full-line specialty produce broker. Whether it's old heirloom varieties, new hybrids,
or medicinal herbs, Culinary Specialty Produce is on the cutting edge when it comes to
procuring the best quality in the specialty produce market. You can reach Richard at
908-789-4700 or info@culinaryproduce.com
Beef production last week declined 2.4% and was basically even with the same week in 2009. Beef packers could continue to slow beef output unless cattle prices decline or beef prices increase soon....
More...
Polish meat pierogi
Posted by: Monika
I'm totally beginner in this. I planning to rent out small place in the food court at local mall. I would like to make there polish food named pierogi with meat. I was thinking if is legal to make this food at home and bring to the food court. I can't...
Read More
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A concentrated formula designed uniquely for Foodservice Professionals
