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Volume 7, Issue 17 April 20, 2007 |
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Weekly News in Review
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| Restaurants switch pork, egg suppliers on the basis of animal welfare |
A fast-food chain and a fine-dining group—Burger King and Wolfgang Puck—will begin to buy more pork and eggs from suppliers that don't keep pigs in stalls or hens in cages.
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Read Article Browse All News | Source: American Veterinary Medical Association |
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| You Want Healthy Food in a Restaurant? Put a Little Lipstick on That Pig |
Why is it so hard to find a healthy meal in a restaurant? Because it's harder for the restaurant to make a buck on fruits and vegetables, and because healthy food isn't why we consumers dine out.
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Read Article Browse All News | Source: ABC News |
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| Drinking goes upscale with the world's most expensive cocktails |
A doctor from Spain recently spent time visiting friends in Belfast. For their hospitality, he treated them to one drink at the Bar at the posh Merchant Hotel.
Cheap? Not exactly. It was a $1,400 Mai Tai, the most expensive cocktail in the world, according to the Guinness Book of World Records.
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Read Article Browse All News | Source: Forbes.com |
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| The Restaurant-Failure Myth |
"Do you know me?" asked Rocco DiSpirito in a 2003 TV spot for American Express. "I'm a chef who already runs two restaurants in New York. Now I'm opening a third on national television in a time when nine out of 10 restaurants fail in the first year."
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Read Article Browse All News | Source: Business Week |
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| UK Restaurant to Put iPods on the Menu |
The Fat Duck Inn in Bray, England, is one of the most cutting edge restaurants in the world. DIshes include "Snail Porridge", ice cream made with liquid nitrogen and deserts containing Space Dust (remember it? It's that odd stuff that exploded on your tongue back in the 1970s).
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Read Article Browse All News | Source: CondéNet Inc |
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| Restaurant chain introduces radio frequency technology to cut human contact |
Tokyo has unveiled a chain of noodle restaurants that rely on high tech radio frequency (RF) and other electronic wizardry to impress punters and keep human contact to a minimum.
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Read Article Browse All News | Source: Reed Business Information |
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| In Hong Kong, diners fined for leaving leftovers |
Deep in the belly of one of Hong Kong's largest malls, a mechanical stomach is digesting a social ill that is now catching the attention of this city's restaurateurs and environmentalists: too many leftovers.
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Read Article Browse All News | Source: The Christian Science Monitor |
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| Chains elbow restaurant owners from the table |
For more than a year Mark Allen, chef and former owner of Le Soir Bistro in Newton Highlands, has been scouring the Greater Boston landscape for a location for his next restaurant concept -- a Napa Valley bistro -- without luck.
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Read Article Browse All News | Source: Boston Business Journal |
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More News | Casual Dining News | QSR News | Fast Casual News | Manufacturer News
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You can't handle the business!
By Howard Black
Often the question is asked, "How can I increase my business"? Any successful owner is faced with this situation at some point. Restaurants go through cycles affected by competition, market trends, owner's attitude and many other factors. Simply said, there will be good times, and times that aren't so good. But the question, "How can I increase my business" is irrelevant, it should be "How can I handle more business"? One of our chain cardboard pizza places is the perfect example of this. They'll insert huge color advertisements in the paper for $5.00 pepperoni pizzas. They'll even have a person standing along side the road with signs and flashing them at cars. The problem is, if you order one of those $5.00 pizzas you'll have to wait 30-45 minutes to receive it during "off" times and on the weekend your wait will be an hour or longer. The point is, they are working hard to bring customers in and then unable to handle the business once they get it. They don't have the systems, the personnel or the attitude to handle more business. Because of the cookie cutter concept that all chains seem to desire and promote, they often have basically limited the amount of growth that is achievable. Frankly they are one of the best things for my business...
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"Be positive. Determine your goal and the route to it."
- Everett W. Lord
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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 rose 1.4% and was 2.2% larger than the previous year. Beef output is rebounding now that beef packer margins have returned to profitable levels. Consequently, the beef end cut markets are turning cyclically downward. Beef demand should rise in the coming weeks as the official grilling season nears which will bring a boost to beef middle meat prices. In addition, the percentage of cattle grading choice and above is expected to suffer during the mid to late spring which will likely amplify seasonal choice and prime middle meat beef market increases. Prices per pound FOB from USDA.
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Dairy |
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US milk production during March was .9% greater than last year due to a .3% larger milk cow herd and a .7% increase in milk per cow yields. The US milk cow inventory rose by 7,000 head during March from the prior month as the industry continued to work through the large supply of milk replacement heifers. However, the US milk cow inventory is forecasted to decline this spring which should limit milk, cheese and butter output growth. The CME cheese and butter markets are inching upward. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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February US chicken exports were 10.1% larger than last year despite a continued notable decline in trade with the largest importer of US chicken- Russia. 2007 chicken exports through February were 1.9% more than the prior year accounting for 14% of chicken production compared to 13.9% in 2006. US chicken exports will be challenged in the coming months due to the higher domestic price levels but should remain fairly strong which could cause the elevated chicken leg quarter prices to persist. The chicken breast markets are forecasted to trend higher through May. Prices per pound except eggs (dozen) FOB from USDA.
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Seafood |
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February US shrimp imports were 12.6% larger than the previous year. Strong US shrimp imports are anticipated to persist which should lead to adequate US supplies. Most of the shrimp markets, except tiger, could remain relatively depressed through the spring. 2007 through February US salmon filet/steak imports were 11.9% more than last year. Prices for fresh product, unless noted per pound from Fisheries Market News.
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Pork |
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February US pork exports were 2.1% less than last year but 20.7% more than the same month in 2005. 2007 US pork exports through February were 7.6% larger than the prior year accounting for 9.8% of pork output compared to 9.3% during the same time period in 2006. Relatively robust pork export trade is projected this year which will bring support to pork prices. Most pork markets are edging upward and further modest price increases are likely this spring. Prices per pound FOB from USDA.
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Produce |
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April 1st US storage potato stocks were 1.8% less than last year and the lowest for the date in over 10 years. April 1st Idaho potato stocks were 5.8% smaller than the prior year. The Idaho potato markets are advancing and history indicates that additional price increases are likely through the spring. Last year the 70 count Idaho potato market rose 5.5% over the next 6 weeks. Tomato supplies have tightened as the Western and Eastern growing areas shift north. Tomato prices may be volatile into early May. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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Corn planting is modestly behind. This factor and the challenging weather forecasted over the next couple of weeks will contribute to ongoing volatile grain prices. 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 - 2007 US tomato for canning output is currently forecasted at 11.625 million tons, 6.5% more than the 2000-06 average. Canned tomato supplies should improve after June but a rise in raw product costs for processors will limit any market declines. The canned tomato markets are firm. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - 2007 green bean for freezing output is projected at 245,251 tons, .2% less than 2006. The frozen green bean market is steady but may firm this summer. 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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Catering - How to property transport hot food?
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I really want to start catering. Sitting back and waiting for customers to come to you only seems to just barely pay the bills. I want to start marketing outward. Catering is something that I really want to do. There are several large businesses that I know of within a 10 to 15 mile radius that do lots of catered meetings for their employees.
The idea would be to make large batches of our food and place them in a party tray. My quesiton is, lets say I have a van or a pickup truck. Is there any such equipment that I could install to keep the party trays as warm as they were when they first came from the restaurant when they're delivered? Any advice on this would be appreciated.
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Likes and dislikes regarding Sysco Foodservice
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Hello all. If you do business with sysco I'd appreciate any input you can give me concering the pros and cons of doing business with them. thank you very much for your time.
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What you HATE to hear from your Server
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What do you hate to hear, while at another Restaurant?
How are WE doing?
Follow-up, Within 30 seconds, do WE, know what WE want?
8 seconds later, have WE, made up our minds ...
Sorry, Were outta that!
Your glass is empty, 1/8 thru the meal, waitperson asks, "do you want some more Ice Tea etc.
We close in 20 minutes. Here's the check, no hurry! ...SURE !
What bugs you, that you wouldn't allow a server to say in your store ?
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I am still planted and harvested mostly by hand
A native of Europe, I’m over 3,000 years old and still planted and harvested mostly by hand. A hardy perennial herb, I’m a member of the mustard family, spreading like a weed and growing 2 feet tall. My young leaves can be eaten in salad, but I’m most respected for my thick white root, which is nearly cylindrical and somewhat enlarged at the crown. My name refers to my large size, coarseness and strength. I’m mild and unassuming until you break my skin; with age, I darken and lose my power. Pungent, with a hot, biting taste, I bring tears to the eyes, and clarity to the sinuses. The Delphic oracle told Apollo: “The radish is worth its weight in lead, the beet its weight in silver, [and I, my] weight in gold.” One of the five bitter herbs Jews were told to eat at Passover Seder, I was used medicinally for ages before becoming a condiment. A stimulant, aperient, rubefacient, diuretic, and antiseptic, I’m most delightful along with meats and seafood. I’m low in sodium, high in fiber, and fat free. I wore the H.J. Heinz Co. label in 1870, six years before their world-famous tomato ketchup. I’m also required on Dagwood Bumstead’s sandwiches in the Blondie comics. If you still don’t know me, visit Illinois where they produce 60% of my world’s supply.
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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