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Volume 7, Issue 8 February 23, 2007 |
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Weekly News in Review
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| McDonald's Skinner to get $8.8M in performance pay |
James Skinner, chairman and CEO of McDonald’s Corp., will receive $8.8 million in incentive pay March 1 for the company's performance over the past three years, the company disclosed Wednesday.
Further, he can receive up to $8.3 million under a new three-year plan.
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Read Article Browse All News | Source: Crain Communications, Inc. |
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| France rocked by Michelin's latest three-star chef |
It has been lampooned as a stultifying snapshot of France's most pretentious places to eat -- a testosterone-charged arena of stress-ridden alpha males catering to conservative businessmen on expense accounts. But the French Michelin guide, the influential "little red book" of gastronomy, appeared to take a step into the modern age on Wednesday by awarding its top three-star accolade to the first female chef in more than 50 years.
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Read Article Browse All News | Source: Mail&Guardian |
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| Restaurateur scorches New York Times food critic in full-page ad |
One of the city's most prominent restaurateurs took out a full-page advertisement in The New York Times on Wednesday, accusing the newspaper's chief food critic of lacking the bona fides to do the job.
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Read Article Browse All News | Source: Newsday |
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| KFC to offer fish for first time |
Chicken restaurant chain KFC Corp. is offering fish for the first time nationally.
In time for the Lenten season, the Kentucky-based company has introduced the Fish Snacker, made of Alaskan Pollack, tartar sauce and a sesame bun. It costs 99 cents.
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Read Article Browse All News | Source: Baltimore Business Journal |
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| No fish story: Sandwich saved his McDonald's |
In 1962, Lou Groen was desperate to save his floundering hamburger restaurant, the first McDonald's in the Cincinnati area. His problem: His clientele was heavily Roman Catholic. In those days, most Catholics abstained from meat every Friday, as well as during Lent, the 40-day period of repentance that begins this week with Ash Wednesday. His solution: He created the Filet-O-Fish
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Read Article Browse All News | Source: The Cincinnati Enquirer |
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| Fatburger goes trans-fat-free |
They seem to all be falling in line with the trans-fat-free movement. Now, burger chain Fatburger, has now gone trans-fat-free, too.
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Read Article Browse All News | Source: Fast Food News Blog |
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| Hot dog seller gets foie gras citation |
A hot dog restaurateur who advertised that he was selling foie gras despite the city's ban on its sale has become the first to be cited.
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Read Article Browse All News | Source: Business Week |
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More News | Casual Dining News | QSR News | Fast Casual News | Manufacturer News
Be sure to visit Foodservice.com daily for the latest industry news!
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PixelPoint is a leading developer of POS, Wireless, Web and Enterprise Software Suites for the hospitality industry worldwide.
Since 1992, PixelPoint has been committed to providing reliable, flexible, and easy-to-use point of sale software solutions for table service and quick service restaurants.
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Technology driving down QSR costs
By James Karam
Companies have employed technology for years to help them cut costs and trim waste. However, this trend has been slow to come to the restaurant industry for a number of key reasons:
Restaurants are fast-paced, which means managers are busy making sure they serve customers and tend to put strategic decisions about restaurant operations on the back burner.
Employee turnover is an industry-wide problem, so owners are constantly training new employees, including managers and assistant managers, which can thwart efforts to develop strategies to reduce costs.
Employees are not always comfortable with computer systems and software or the restaurant may not have the proper infrastructure that could take advantage of reporting systems or other enabling technologies.
As a result, restaurants in general have tended to be a "seat-of-the-pants" operations that allowed food to be wasted or restaurants to be over or understaffed. As long as customers were happy, a little waste was considered to be just part of the business. However, this trend is changing.
Several new technologies have been introduced in recent years that allow restaurant owners to better control costs, making their operations leaner and more profitable, and improving customer service. These technologies don't require a lot of upfront training and won't interfere with operations.
One area that's getting a lot of attention lately is off-premises dining. Off-premises dining accounts for over 60 percent of the business in the quick service restaurant industry, and offers a considerable opportunity for improving profitability. As a way to check this part of their operations, many quick service restaurants now use a timer that measures each part of the process from when a car enters the pickup window until it leaves with the order. How long does it take to order? To pay? To pick up their meals? This allows managers to determine were the process is falling short so they can take steps to improve speed of service. Industry experts estimate that for every 10-second improvement in speed of service, a restaurant can increase sales by 1 percent. In a highly competitive industry with low profit margins, that can have a significant impact on profitability. One of the biggest complaints by customers of quick service restaurants is inaccurate orders at the pickup window. They get home and find they've been given the wrong kind of burger, or missed part of what they paid for. This can increase aggravation and have a detrimental impact on sales and customer retention. To remedy this problem, many restaurants are now installing confirmation screens at the drive-up display. This lets the customer see exactly what items are being entered into the system so that they can correct any discrepancies. The restaurant also can help increase sales by showing marketing messages or food products on the high resolution screens.
Back-office operations are also being scrutinized, as long as the systems developed can be operated easily and do not take away from customer-facing duties. Some restaurants are employing "just-in-time" inventory systems that tie into the food vendors' ordering system to ensure that the food products they need are delivered at the right times. This cuts down on storage and spoilage. By more accurately anticipating product demand, especially for one-time promotional items, every entity in the supply chain - manufacturers, distributors, and restaurants - can reduce waste and ensure...
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"The great secret of success in life is for a person to be ready when their opportunity comes."
- Benjamin Disraeli
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Use of Raw Shell Eggs with a Highly Susceptible Population Base
Our goal for writing these articles is to give you, the operator, a better understanding of the current 2005 FDA Food Code.
Question: I’ve been recently hired to prepare food in a health care facility, what are the rules for using raw shell eggs in food preparation?
Answer: 3-801.11 Pasteurized Foods, Prohibited Re-Service, and Prohibited Food*: In a food establishment that serves highly susceptible populations:
* (B) Pasteurized eggs or egg products shall be substituted for raw eggs in the preparation of:
o (1) foods such as Caesar salad, hollandaise or Béarnaise sauce, mayonnaise, meringue, eggnog, ice cream, and egg-fortified beverages, and
o (2) Except as specified in ¶ (F) of this section, recipes in which more than one egg is broken and the eggs are combined;
* (C) The following foods may not be served or offered for sale in a ready-to-eat form:
o (2) A partially cooked animal food such as lightly cooked fish, rare meat, soft-cooked eggs that are made from raw eggs, and meringue;
* E) Time only, as the public health control as specified under § 3-501.19(D), may not be used for raw eggs.
* (F) Subparagraph (B)(2) of this section does not apply if:
o (1) The raw eggs are combined immediately before cooking for one consumer’s serving at a single meal, cooked as specified under Subparagraph 3-401.11(A)(1), and served immediately, such as an omelet, soufflé, or scrambled eggs;
Additional Details Available in our Food Safety Area
For further information, contact your local, regional or state regulatory agency.
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View updated pricing and information each week on the website for the following food-commodity markets:
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Beef, Veal & Lamb |
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Beef production last week declined .3% but was 13% larger than the prior year. The elevated beef prices this month have caused beef demand to wane. Consequently, the cattle and many of the beef markets have turned modestly lower. Additional beef market declines may be forthcoming. Last year the USDA choice boxed beef cutout average fell 9.5% during the next 6 weeks. Still, with cattle weights lighter than a year ago and a relatively limited supply of choice and prime cattle, the expected pending decrease in beef prices is likely to be tempered. Prices per pound FOB from USDA.
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Dairy |
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January US milk production was 1.1% greater than the prior year due to increases in both the milk cow inventory (.5%) and milk per cow yields (.5%). Dairy farmers added 2,000 head to the milk cow inventory during January making the herd the largest for the month in 4 years. Significant milk cow herd liquidation is anticipated as the summer nears which should mitigate milk, cheese and butter output growth. The cheese market is trending upward. The butter market remains fairly depressed. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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Most of the chicken markets continue to be pushed upward by the supplier induced production cutbacks. With chicken breast and leg quarter prices reaching their highest levels since last fall, chicken producers may begin to ease the chicken output slowdown. Broiler egg sets during the past 3 weeks averaged just .4% below a year ago which suggests that chicken production may trend closer to 2006 levels this spring. Buyers are beginning to resist the elevated chicken breast markets. But, inflated chicken breast prices are likely to endure during the next few months. Prices per pound except eggs (dozen) FOB from USDA.
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Seafood |
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The Alaskan Bearing Sea snow crab fishing season is accelerating with 13.6 million pounds landed, 41% of quota. However, most of the crabs have been smaller in size which could lead to limited supplies of larger snow crab legs (8 oz. and above) in the coming months. Elevated snow crab leg prices are anticipated to endure into the spring. Lent is underway which should generate a boost in seafood demand. Prices for fresh product, unless noted per pound from Fisheries Market News.
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Pork |
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Pork production last week climbed 2.4% and was .6% more than the previous year. Pork output is anticipated to rise notably above 2006 levels in the coming months. The USDA is forecasting spring US pork production to track 2.5% above a year ago. History indicates that once Easter holiday orders are secured the ham market could course lower. Last year ham prices declined 8.7% during the last few weeks of March. Prices per pound FOB from USDA.
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Produce |
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As storage onion supplies diminish most onion markets are moving upward. Onion shipments are projected to improve next month but stocks could remain relatively limited throughout most of the spring. Consequently, elevated onion prices are anticipated to persist. February 1st US russet potato holdings were 3% less than the previous year. Lethargic demand continues to pressure the potato markets downward. Cold temperatures in South Florida last weekend damaged sweet corn and green bean crops. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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Strong corn demand for ethanol and limited stocks are propelling the corn market to its highest levels in over 11 years. Inflated grain prices should persevere. Prices per pound (oils) or bushel (grains) FOB from USDA.
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Canned and Frozen Food |
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Tomato Products, Canned - California tomato processors and tomato farmers are at a standstill with their contract negotiations. Farmers are asking for roughly a 9% price increase in raw product tonnage contracts this year but processors have yet to accept the offer. The canned tomato markets remain firm. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - Processed vegetable suppliers have had difficulty securing 2007 acreage contracts due to the elevated grain prices. The vegetable markets are steady. Prices FOB per case from Supply and Market Report.
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The Employment Center is your gateway
for posting job listings or your resume
into 3 of the most
popular sites
in the foodservice industry.
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I choked on dealing with difficult employee
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Yesterday, I was supposed to have a talk with a server. She has been telling the staff that I am trying to sabotage her job and family because I had to turn down a group of 12 at 7:00pm on a Saturday night.It became a small fiasco. It was her reatives and of course requested her. We were booked and our policy on the weekends anyways is no large groups during peak hours. I am sick of her negative attitude and planned my whole speech, but I choked. My brain went blank.I never followed through. This server is a 9 year employee, well requested, and good server, but also infects the staff with negativaty. She probably needs to be shown the door. Perhaps I shouldn't even be a manager if I can't even carry out this talk, but I am out of practice due to the fact that this restaurant is actually quite enjoyable and problem free. Any advice?
Any examples?
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Attitude Adjustment
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I'm sure you are all aware of the mental ups and downs of the business. I'm currently in a down frame of mind. (Having to buy an new ice machine at the slowest time of the year initiated this feeling of hopelessness) I'm aware it is only temporary but was curious if any of you have little "cures" to perk yourself up. (Nothing liquid or illegal plz)
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Customer Complaints
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I just received a letter from a customer who was here valentines day. We did a three course wine dinner, prix fixe. We reviewed the menu and price when they reserved, but they deny it.
Amongst their litany of complaints, they say the silverware was of poor quality( they are simple silver, but not junk), the butter cups needed a knife to open (they have a tab to open), etc etc. They didn't want the wine served with the prix fixe menu, and chose an inferior wine (inferior but still decent, we don't carry bad wine and often receive praise for our fine collection). They ddn't like the wine (they drank it to the last drop, though).
How do you respond to these people? They ate the food, drank the wine, tipped well the waiter, .....then write us a letter complaining. I don't want to ignore them, because obviously they have a lot of time on their hands, and if we don't do so, who knows who they will write to next? Online reviews?
How do you handle them?
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I am a staple food throughout the West Indies
Possibly the oldest cultivated root vegetable, I originated in the West Indies and South America. I am a member of the Xanthosoma genus that also includes other large leafed ornamental plants such as dieffenbachia and philodendron. I am also related to and often confused with taro root. Although my name will vary from Cuba to Puerto Rico, I am a staple food throughout the West Indies, most subtropical regions, and all Spanish speaking countries. I have over 40 relatives and none of us are particularly unique in appearance. My identity is easiest to reveal by our leaves (which the market buyer rarely sees) or our strong earthy hazelnut flavor. I am a tuber but my plant can reach six feet tall, while my magnificent leaves (edible when boiled young) are over three feet long. I grow from seven to ten inches long, and can range in weight from 9 ounces to just over two pounds. I am always covered with brown skin that can vary from smooth to downy or studded with tiny embryonic roots (radicles). My crisp and slippery flesh ranges from white to red with shades of yellow, orange, and pink. I am heavy in starch and contain calcium oxalate crystals that will irritate your digestive system unless neutralized by cooking. Best when boiled or steamed, I can be added to soups or stews but only at the last minute in order to avoid overcooking where I completely fall apart. I can also be served whole or after a good boil or pureed like a spud. I have also been used for pancakes, fried chips, or fritters. I am high in calories and contain Thiamin, Vitamin C, Iron, and Phosphorus. Because of the way my starch breaks down in am considered very hypoallergenic.
What am I?
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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.
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