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Volume 7, Issue 16 April 13, 2007 |
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Weekly News in Review
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| Raving Brands Moe's concept welcomes new ownership |
Roark Capital Group's FOCUS Brands Inc. will buy Atlanta-based fast casual Mexican chain Moe's Southwest Grill for an undisclosed price.
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Read Article Browse All News | Source: Atlanta Business Chronicle |
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| Raving Brands Faces More Litigation |
Internal documents indicate Raving Brands management omitted statements required by "generally accepted” accounting principles in its UFOC, while, in three separate lawsuits, franchisees claim Raving Brands is taking undisclosed kickbacks. The company has issued a media gag order for all operators.
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Read Article Browse All News | Source: QSR Magazine |
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| How Waiters Steal Your Credit Card |
This clip from the UK's "The Real Hustle" shows how easy it is for a waiter to attach a skimming device to their clothes and steal your credit card at a restaurant.
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Read Article Browse All News | Source: The Consumerist |
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| New York City health inspectors crack down on 'Soup Nazi,' other restaurants |
The restaurant that gave rise to Seinfeld's famous "no soup for you" tagline was hit with 109 violations during a recent crackdown on rats and other unsanitary conditions at eating establishments in New York City.
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Read Article Browse All News | Source: USA Today |
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| Southeast & Southwest - Top 10 Fast-Food Markets |
In 2006, 59 percent of fast-food users in Greenville, N.C., patronized a quick-service restaurant 12 or more times a month (nearly three times a week), making it the No. 1 market for frequent fast-food users in the United States.
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Read Article Browse All News | Source: QSR Magazine |
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| In restaurant design, small is the next big thing |
If you ask restaurant designer Karl Hasz about the big new thing in his industry, he'll tell you it's small. Meaning small restaurants, which tend to bring small cost and small risks.
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Read Article Browse All News | Source: San Francisco Business Times |
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| French turn up heat on mean cuisine |
French restaurants that respect the country's gastronomic heritage are to receive an official stamp of approval under a government scheme to weed out chefs who use microwave ovens and vacuum-packed vegetables.
About a fifth of France's 100,000 restaurants, brasseries and bistros show the requisite commitment to fresh produce, a varied menu and decent service. They will be able to call themselves "Master Restaurateur", under criteria laid down by the Culture Ministry.
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Read Article Browse All News | Source: The Australian |
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More News | Casual Dining News | QSR News | Fast Casual News | Manufacturer News
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Have You Received an Increase Announcement in Visa/MasterCard Merchant Charges or a Decrease?
By Robert Becker
Well, it's that time of year again in which many credit card processing providers will announce that there is an increase in Visa/MasterCard cost and these cost must be passed on to you the restaurant owner. Have you received such a notice in your February, March or April merchant statement announcing this increase for May or June? If you did, then read on and if you didn't, make sure that you check your next statement to see if there is an announcement. Commonly around this time of the year, Visa and MasterCard will make announcements to all credit card processing providers of any changes with their buy rate cost that all processors must pay to process any and all types of transactions. As of the writing of this article, Visa has not come forth with any such announcement. With MasterCard, they have announced some rate changes with also additional descriptions of new categories and their cost that I will explain. What is important to the restaurant owner is that MasterCard has made two changes that will actually decrease the cost to the processor when these transactions are being done. The first and most important of these transactions is the category called Merit 3 base. These are the consumer MasterCard credit cards that are swiped through the system as a card present transaction. With this transaction, MasterCard is going to decrease this cost as of June 15th of 6 basis points or percentage points to the processing provider. The second decrease is that of the descriptive transaction called "Key Entered". This is when the restaurant will manually install credit card numbers into the system as a card not present transaction such as a phone order. With this transaction, MasterCard is also going to decrease this cost to the provider by 6 basis points or percentage points. MasterCard has also announced some increases and what is important for the restaurant owner, is that these are of the various "rewards" cards with existing business and corporate cards and also new categories for the consumer rewards cards. Not only will these increases affect the swiped consumer and business rewards card transaction but also...
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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: Last month you told us about the reporting symptoms to the person in charge, I understand there are also foodborne illnesses that must be reported, what are they?
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.
However, food employees and conditional employees share a responsibility for preventing foodborne illness and are obligated to inform the PIC if they are suffering from any of the listed symptoms, have a history of exposure to one of the listed pathogens, or have been diagnosed with an illness caused by a listed pathogen. Food employees must comply with restrictions or exclusions imposed upon them.
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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The beef markets are soaring higher in reaction to packer induced production cuts during the past week. Packer margins have improved which should lift the foot off the beef output brake. In addition, the USDA choice boxed beef cutout is reaching recent buyer resistance levels. These factors could cause many beef markets to stabilize or turn lower soon. However, the beef markets appear to be establishing new resistance highs. Lighter cattle weights and improved beef demand may mitigate beef market declines and accentuate market increases in the coming months. Prices per pound FOB from USDA.
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Dairy |
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February total cheese production was 3.3% larger than the previous year although American (.7%) and cheddar (.3%) output fell below 2006 levels. Existing cheese production is outpacing demand and stocks are building. The cheese markets are firm but history suggests that some modest cheese market declines could be impending over the next few weeks. February butter (2%) and NDM (16.5%) output were both less than last year. The butter market could turn lower later this month. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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Many chicken markets continue to trend upward as chicken production remains below prior year levels. Still, broiler egg sets during the week ending April 7th were the largest weekly total in over 5 years and the 6 week average for broiler eggs sets is .8% higher than the same period in 2006. These statistics suggest that chicken output should climb above 2006 levels later next month. However, any boost in chicken production will be guarded due to the inflated feed costs. Cyclical charts indicate that chicken wing market decreases could be impending as the spring progresses. Prices per pound except eggs (dozen) FOB from USDA.
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Seafood |
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The depreciated US dollar and limited Canadian stocks are propelling the lobster market upwards. Northeastern US lobster fishing is anticipated to expand in the coming weeks which should lead to lower lobster prices. Newfoundland snow crab fishing is slowly getting underway. Newfoundland snow crab prices off the boat are projected to average $.60 more a pound this year. The snow crab leg market is firm. 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 declined 2.1% but was 1.7% larger than the previous year. The pork markets as a whole have been relatively lethargic. However, technical models suggest that pork retail feature activity should expand in the coming weeks. In addition, pork output is seasonally tracking downward. Many pork markets could course moderately higher as May nears. Prices per pound FOB from USDA.
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Produce |
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The lettuce harvest in Huron California is growing pressuring the lettuce markets downward. The chief lettuce output area will begin to shift to Salinas in the coming weeks which could bring some volatility to the lettuce markets. Onion supplies remain short despite the expansion in Texas production. Onion prices are anticipated to remain above normalized levels into May although modest price relief is likely over the next few weeks. The avocado market is active due to relatively limited California supplies. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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The wheat markets are active due to last weekend?s freeze in various major wheat producing states. Damage to the winter wheat crop will be assessed over the next few weeks. 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 farmers will receive $63 a ton for product this year, 9% more than 2006. Canned tomato processors will attempt to pass the rise in raw product costs on to buyers during the summer. The canned tomato markets are relatively firm. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - 2007 green pea for canning production is forecasted at 155,250 tons, 2.3% lower than last year. The canned pea market is firm. 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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Waitstaff serving family and friends
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I do not allow my waitstaff serve their friends and family, not anymore, I learned the hard way on this one.
When hired , it is made perfectly clear, in a policy sheet they sign. What are your thoughts on this?
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Customers wanting items by themselves
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What do yall do about this? I have customers that want 1/4 or 1/2 pound patties cooked up for their dogs. Or just want a chicken fried chicken cooked. Some just want like 1 or 2 chicken strips. If I just sell these for a couple of bucks they will want a bun and some ketchup to go with them next.
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Fly season
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Although from a biz standpoint Spring Summer, Fall, Money seasons, unfortunately they are also FLY season, especially Summer and Fall. I'm in a Farming region so I get an extra helping of God's little helpers. I have every Imaginable, professional service, on a weekly basis, spraying, hanging sticky dodads, swatters, whatever. I don't have on of those gizmos that blow air over the doors, are they worth it, any suggestions. I HATE FLIES!!!
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Romans referred to me as the "Greek Nut"
There is evidence that the Assyrians and ancient Persians ate me, but the Greeks were probably the first to cultivate me. The Romans even referred to me as the "Greek Nut". I do know that I originated in parts of Western Asian, and from there spread to the Mediterranean. Now I also grow in California, Australia and South America. I require warm weather to grow, and take up to five years to reach my fruit baring age. People who cultivate me now often use honey bees because I am genetically self-incompatible and need the assistance of bees for my pollination. This year the bees were scarce but we survived and had a good crop anyway. The Hebrews used me as a symbol for haste because I blossom suddenly, but the Greeks and Spaniards used me as a symbol for good luck. Medieval Europeans used me instead of cow's milk in order to avoid the rules of fasting days. Pliny, Plutarch and the Englishman, Gerard, thought that I was a reliable cure for drunkenness. My culinary value is unmatched. I can be used in anything from salads or chicken dishes, to danish and syrups. I can be fuzzy, green, and liquid, or I can be fuzzy green and solid, or I can be brownish and solid. My paste is often turned into many colors and used in the culinary arts for pastry competition. Some of my varieties are considered toxic because I contain prussic acid when raw, and so my bitter form is banned from sale in the United States, but my sweet side provides a nutritional powerhouse because I am packed full of calcium, fiber, folic acid, potassium and Vitamin E.
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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