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Volume 7, Issue 12 March 23, 2007 |
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Weekly News in Review
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| Restaurant Takes On Kids Behaving Badly |
Have you ever found yourself counting the seconds until your check arrives at a restaurant? Not because the food, service or ambience were lacking, but because someone's child was running laps around the place, hiding under the tables, and practicing his dinosaur roar at ear-splitting volume.
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Read Article Browse All News | Source: ABC News |
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| Plate peeves: Diners sound off |
We've all experienced eateries that give us indigestion for reasons that often have nothing to do with the food. So when we asked around, we heard plenty of peeves from disgruntled diners.
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Read Article Browse All News | Source: The Dallas Morning News Co. |
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| Wolfgang Puck Goes Organic and All-Natural |
Pioneering celebrity chef Wolfgang Puck is putting his empire's financial and PR muscle behind an initiative that will guarantee that the vast majority of the meals served in his restaurants are made only with all-natural and certified organic ingredients and meats that come from animals that have been treated humanely.
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Read Article Browse All News | Source: USA Today |
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| Restaurateur says that hospitality makes dining out memorable |
Danny Meyer has strong opinions about hospitality, as well he should. For more than 20 years he has used that focus to build an 11-restaurant empire in New York. Meyer sees a difference between service and hospitality: "Service is doing what you say you're going to do, delivering on your promise," he said. "Hospitality is a measure of how (the customer is) made to feel, regardless of how something was served."
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Read Article Browse All News | Source: Winston-Salem Journal. |
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| They charged me for that? Unexpected fees on restaurant checks. |
You enjoyed your meal – until you got the check and realized you'd been billed for something you assumed was free. We recently asked zagat.com users to tell us about unexpected fees they've encountered at restaurants.
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Read Article Browse All News | Source: Zagat |
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| Study: Chinese restaurant food unhealthy |
The typical Chinese restaurant menu is a sea of nutritional no-nos, a consumer group has found. A plate of General Tso's chicken, for example, is loaded with about 40 percent more sodium and more than half the calories an average adult needs for an entire day.
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Read Article Browse All News | Source: Associated Press/AP Online |
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| DQ FlameThrower ad a hit |
Dairy Queen has unleashed a new TV ad touting their FlameThrower Grill Burger and the ad is getting rave reviews on YouTube.
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Read Article Browse All News | Source: Fast Food News Blog |
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| The most powerful chef in America |
Dan Coudreaut is searching for what America will eat next. Today, it could be pineapple salsa.
In his test kitchen, Coudreaut chops red peppers and red onions before letting his sous chef saute them. This, he says, softens the vegetables and removes the harshness. Coudreaut considered grilling the pineapples to give them "another cool flavor," but he dices them, along with cucumbers, fresh instead for their natural sweetness. Filets of chicken breast are searing nearby, wafting the peppery aromas of Montreal steak seasoning.
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Read Article Browse All News | Source: Sun-Sentinel Co. & South Florida Interactive, Inc. |
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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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| For information about sponsoring this newsletter, please visit our Marketing Center |
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A Little Poultry Safety Information
By Lacie Thrall, FoodHandler
Chicken is the number one species of protein consumed by Americans – we eat about 80 pounds of it per year. Outbreaks of foodborne illness have long been associated with poultry and eggs usually by undercooking it or cross-contamination of other foods by raw poultry. Recent concerns about avian or bird flu put the direct focus on our fowl food with concerns about whether this awful disease can transfer from birds to humans. Here’s some history, facts, and food safety information about poultry from the USDA / Food Safety Inspection Service website at: http://www.fsis.usda.gov .
Poultry History --The chicken is a descendant of the Southeast Asian red jungle fowl first domesticated in India around 2000 B.C. Most of the birds raised for meat in America today are from the Cornish (a British breed) and the White Rock (a breed developed in New England). The name turkey was originally applied to an African bird now known as the guinea fowl, which was believed to have originated in Turkey. When the Europeans came upon the American turkey, they thought it was the same bird as the African guinea fowl, and so gave it the name turkey, although the two species are quite distinct.
Chicken Inspection --All chickens found in retail stores are either inspected by USDA or by state systems which have standards equivalent to the Federal government. Each chicken and its internal organs are inspected for signs of disease. The "Inspected for wholesomeness by the U.S. Department of Agriculture" seal insures the chicken is free from visible signs of disease.
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"No wind favors he who has no destined port."
—Montaigne
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Employee Health – Responsibilities of the Permit Holder, Person in Charge, Food Employee and Conditional Employees
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 just been promoted to manager and would like to know, what are my responsibilities to the public concerning the health of my employees?
Answer: The purpose of employee health observations are to reduce the likelihood that certain viral and bacterial agents will not be transmitted from the infected food workers into the food. The agents of concern are known to be readily transmissible via food that has been contaminated by ill food workers. Over the next few months we'll explore Chapter Two of the 2005 Food Code.
The person in charge is responsible for ensuring all food employees and conditional employees are knowledgeable and understand their responsibility to report listed symptoms, diagnosis with an illness from a listed pathogen, or exposure to a listed pathogen to the PIC. The PIC in charge is also responsible for reporting to the regulatory official if a food employee reports a diagnosis with a listed pathogen.
This reporting requirement is an important component of any food safety program. A food employee who suffers from any of the illnesses or medical symptoms or has a history of exposure to a listed pathogen in this Code may transmit disease through the food being prepared. The PIC must first be aware that a food employee or conditional employee is suffering from a disease or symptom listed in the Code before steps can be taken to reduce the chance of foodborne illness.
More...
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 .4% and was .6% less than the prior year. The beef markets have shifted to typical seasonal patterns with many of the end cut product markets turning lower and middle meat beef prices tracking upward. Summer middle meat grill items including beef strips and top butts classically trend higher throughout the spring. February choice retail beef prices were slightly lower than the prior year. Pricing models suggest forthcoming beef feature retail activity could be tempered which would likely moderate overall beef movement. Prices per pound FOB from USDA.
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Dairy |
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February US milk production was .4% larger than the previous year due to a .4% rise in the number of milk cows compared to 2006 and no change in milk per cow yields. The US milk cow herd during February declined by 5,000 head from January. Further milk cow herd contraction is projected. In addition, milk per cow yield growth may be mitigated by the elevated feed costs. These factors should restrict milk, cheese and butter output. The CME cheese markets are coursing upward. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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Some of the supplier induced chicken output cutbacks are likely being relaxed. During the week ending March 17th the broiler egg set total was .7% larger than the previous year. The 6 week running average of broiler egg sets was just .2% less than 2006. These figures point toward a possible year over year increase in chicken production sometime during the late spring. Chicken output this summer is forecasted by the USDA to increase 2.4% from last year. The chicken breast markets continue to inch upward. Additional chicken breast market increases are anticipated. Prices per pound except eggs (dozen) FOB from USDA.
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Seafood |
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The Alaska Bearing Sea snow crab fishing season is progressing with 21.9 million pounds landed, 67% of quota. Snow crab leg inventories remain fairly restricted and the snow crab leg market is elevated. Costly snow crab leg prices are anticipated to persist through the spring. The salmon markets are steady but there are reports of production challenges in Chile, a principal salmon exporter to the US. Prices for fresh product, unless noted per pound from Fisheries Market News.
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Pork |
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Pork output last week rose .4% and was 5.4% larger than 2006. Pork production is anticipated to cyclically trend downward over the next several months which should pressure many of the pork markets modestly upward. Last year, the WCR pork price index rose 11% during April. The relatively economical price of pork compared to other proteins could lead to additional pork retail features. Prices per pound FOB from USDA.
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Produce |
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The March 1st US storage potato inventory was 1.5% less than the prior year and the lowest stock level for the month on record. Idaho March potato holdings were estimated to be 4.5% fewer than 2006. The Idaho potato markets are moving upward and cyclical charts indicate that additional price increases could be pending. Last year, the 70 count Idaho potato market rose 9.6% during the next 4 weeks. Iceberg lettuce supplies are restricted. Volatile iceberg lettuce prices are likely to endure into early April. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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Informa is projecting 2007 planted corn acreage at 87.8 million, 12% greater than a year ago. The grain corn markets should remain elevated into the summer. 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 contracted planted tomato acreage is projected at 295,000 which if realized would be a 3.5% increase from last year and the largest since 1999. The canned tomato markets are relatively firm. Elevated canned tomato prices should persevere into the summer. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - The canned corn markets are fairly steady. However, a rise in costs for raw product could pressure the canned corn market upwards later this year. 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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What constitutes a solid concept?
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I have always been blessed to have great chefs working for me, so offering great food to my customers has never been a huge issue for me, i also believe that most people if they do their homework, can choose a decent location for a new restaurant. If your a decent administrator, you can also operate a restaurant relatively easy if you have a little experience, take time to learn, and get a little help from others working in the field. But in my opinion, the biggest mistake i see people make when opening a restaurant is not having a solid concept, or having a concept thats all over the place and confuses the customer. I guess the biggest example of this i can give you, is the cafe owner i once met, that couldnt figure out why nobody sat at his cafe on a busy mall, when other cafes in the same area, where always full. He had decent decoration, nice furniture, and good coffe, but he had a couple of large flourescent lamps illuminating his cafe like it was a McDonalds, so obviously people where going to the other cafes that had all this guy had, but a nice, warm, illumination.
What constitutes a great concept?
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How to Be an Effective Manager
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I just completed a management training program for a popular restaurant chain and am now working as an assistant manager.
I was assigned to the unit that I originally trained in and have been having some problems.
While running shift last Tuesday, we had a slow breakfast. The assistant general manager had already cautioned me about not running up labor costs as my previous Tuesday ran 33% of our gross revenue. There is also a push from the corporate office to keep food costs and labor costs down.
At 11 AM, our normal early Tuesday "lunch crowd" did not appear. I made the decision to cut two waitresses and one of our cooks. Since we have a person on dish tank who is cross trained as a cook, I figured that if things got busier, I could pull this person off the tank and put him on the grill line. If worse came to worse, I could also jump on the grill line myself as I have been trained in all category areas i.e. server, tanker, grill cook, host, cashier, kitchen prep. etc.
Lunch picked up a bit at twelve and I pulled the dish tanker off the dish tank and put him on the grill line. I put the service attendant who buses table on the dish tank and I alternated between working in category as host/cashier with a new trainee while also busing tables.
At the height of our "lunch rush" the cook had five tickets in the window. We had a steady stream of customers coming and going and the cook generally had 3 tickets in the window at any one time between 11 AM and 2 PM.
Labor costs went down and despite having a host/cashier trainee, my labor costs ran 24%.
So what's my problem?
The grill cook who was cut complained to the general manager. He claimed I cut him at 10:30, a "fact" that is not borne out by the time maintenance clock that clocks employees in and out. He claimed that after I cut him, the grill line was slammed with orders which resulted in our decreased ability to service our customers...
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Minimum wage woes
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We opened for the season last week, and due to a state mandated minimum wage increase, had to raise our prices more than usual. (For those of you who don't remember, the Tastee Hut is a season burger/ice cream joint & we employ several high school kids.)
I wasn't able to be here, and haven't had time to look at our inventory turnover to see how this has effected our opening week, but gross sales look pretty good.
We did have some negative comments by customers, and my sister decided to put up a sign that makes it clear our price increases are a direct result of the new minimum wage. She instructed the kids to point out the sign to anyone questioning the prices and if the conversation continues to go down hill, come get an adult to handle the situation.
This has worked out well to this point, but I wonder if there may be better ways to handle the situation?
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I am primarily used as a root vegetable
I am a member of the daisy family and although I am primarily used as a root vegetable, my young fresh leaves are sometimes found in salads. I am not as popular in America as I am in Southern Europe where I have been popular for over 2000 years. Cultivated in the 17th Century, Belgium is leading my production today. My skin can be black or brown while my flesh is always cream-colored. I am a cold weather crop as my taste gets sweeter after the ground is frosted. My seed ball opens up every morning works until noon and then closes up for the day. I have a mild flavor, most say a cross between artichokes and asparagus. I must be peeled before consumption and my flesh will turn black quickly when raw and exposed to the fresh air. Avoid this by soaking me in vinegar, lemon water, or tossing me in boiling water for 15 minutes. Do not overcook me or I will go all mushy on you. Served cold, I am great shaved into salad. I blend well with potatoes, leeks and spinach. I can be glazed like carrots, used in soups or stews, baked au gratin, braised with veil, or topped with a béchamel or cheese sauce. I am a good source of potassium as well as providing Vitamins B6 and C. I also contain inulin, a carbohydrate starch replacement that does not affect the level of blood sugar.
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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