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Volume 7, Issue 19 May 4, 2007 |
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Weekly News in Review
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| Chefs Take Sustainability From Ocean to Plate |
Barton Seaver has bags under his eyes for a reason: Besides the exhaustive work it takes to get any new restaurant up and running, he spends his nights surfing the Web to determine which fish he can serve his customers with a clean conscience.
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Read Article Browse All News | Source: Washington Post |
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| Sarcastically, judge tosses KFC trans fat lawsuit |
A federal judge on Wednesday dismissed a lawsuit brought by a doctor who accused KFC of not telling customers that it used trans fats to fry its chicken.
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Read Article Browse All News | Source: CNN |
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| Remote Ordering Gives Wendy's Franchisee a Boost |
Miami Management is a 16-unit Wendy's franchisee based in Lexington, Kentucky. In the fall of 2005, they decided to pilot the use of wireless tablets to take orders in an attempt to increase the number of cars processed in the drive-thru.
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Read Article Browse All News | Source: QSR Magazine |
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| Pizza owner used customers' credit cards |
Police arrested the owner of Palermo Pizza on East Street Thursday after they discovered he had been using the credit cards of two patrons and a local company to pay off his bills.
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Read Article Browse All News | Source: CTCentral.com |
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| Yum Brands 1Q Profit Climbs 14 Percent |
Yum Brands Inc., the operator of KFC, Taco Bell and Pizza Hut fast-food chains, said Tuesday its first-quarter profit climbed 14 percent as a sharp rise in international sales offset lackluster U.S. results.
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Read Article Browse All News | Source: ABC News |
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| Restaurant: 500 tacos for information about robbery |
Bounty hunters are usually the only ones drooling about reward offers, but a local restaurant owner has an offer that could get anyone's salivation started.
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Read Article Browse All News | Source: Standard-Examiner |
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| Chipotle's revenue increases by 26.2 percent |
Chipotle Mexican Grill Inc. increased revenue 26.2 percent, net income 55.7 percent and earnings per share 46.2 percent in the first quarter, the company reported Tuesday.
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Read Article Browse All News | Source: The Denver Business Journal |
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| KFC, Taco Bell complete switch to oil with no trans fat |
KFC's fried chicken buckets soon will be stamped with a health message along with the famous likeness of its founder, Colonel Harland Sanders.
The banner proclaims that its chicken has zero grams of trans fat per serving.
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Read Article Browse All News | Source: USA Today |
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More News | Casual Dining News | QSR News | Fast Casual News | Manufacturer News
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| For information about sponsoring this newsletter, please visit our Marketing Center |
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Organizational Leadership: 3 Principles For Higher Leadership Effectiveness
By Wally Adamchik
As a Marine Aviator, business owner, and consultant, I have dedicated many years to honing my leadership and development skills - both organizational and personal. In my experiences I discovered three simple principles that, when properly applied, will make your leadership journey incredibly rewarding.
Number One - it is all about you
Number Two - it is all about them
Number Three - it is all about the organization
I confirmed these proven principles in interviews with over one-hundred successful leaders. Here is an overview for you.
Organizational Leadership Principle Number One
It is all about you. You must make the conscious choice to accept the leadership role. It is not enough to occupy a position of leadership (as defined by a box on the organization chart with your name on it). In fact, many people have made the choice to lead, exercising vast influence, without being in a so-called "leadership" position. In making the choice to lead, you take responsibility for yourself first, which means you must commit to working on your own personal and professional development. If you cannot, or will not, lead and develop yourself, you cannot lead and develop others. You must recognize that you will take some hits in your visible leadership role but you must also not shy away from them. You must realize that your decisions may not always be popular, but understand this comes with the territory. You will discover the rewards of leading are well worth it.
The three essential elements of this first principle that you must master are:
Integrity - Do you deliver on your commitments?
Technical competence - Do you understand the tasks?
Setting the example - Are you a proper role model?
Once you accept the first principle and embrace these three elements you are ready to move on to the next principle.
Organizational Leadership Principle Number Two
It is all about them. In this case, them refers to those we lead. Your purpose as a leader is to engage and motivate your employees to bring 100% of themselves to work, every day. As their leader, it is your responsibility to create the right environment for them to motivate themselves and to exceed your expectations. Your focus should be on helping people perform more effectively and efficiently. This helps them become more productive and advance in their careers. It also shows them that you care about them.
The three essential elements of this principle are:
Self-awareness - Do you know what you do well?
Taking care of people - Do you look out for them?
Developing new leaders - Do you help people advance?
Applied properly, this principle will help you in the long run as your employees become more efficient, more productive, and more effective. They will require less supervision--which brings us to principle number three.
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"Associate yourself with men of quality if you esteem your reputation, for 'tis better to be alone than in bad company."
- George Washington
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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 1.3% but was 1.9% larger than the prior year. Beef packer margins have dwindled in recent days which could propel packers to slow beef output over the next week. Most of the beef markets continue to edge lower despite the improved ?grilling? weather across the country. Middle meat markets including the strip and top but are projected to turn modestly higher shortly as retail features escalate. South Korea, the third largest US beef customer in 2003, has restarted imports of US beef, but trade volumes through the summer should be negligible. Prices per pound FOB from USDA.
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Dairy |
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The April milk-feed price ratio counter seasonally advanced for the 2nd consecutive month and was slightly above April 2006 suggesting improved milk farmer profits. Although the April milk-feed price ratio is historically low, enhanced margins and inflated dry product prices are causing milk farmers to think twice about herd contraction. The CME cheese markets have climbed to their highest levels in 27 months which is likely to curb cheese feature activity. The cheese markets may stabilize soon. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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2007 chicken production through March was 4.1% less than the prior year but changes could be forthcoming. The April broiler-feed price ratio was the 3rd highest for the month this decade indicating notably improved chicken producer profits. In addition, both the 6 week average for broiler egg sets (2.5%) and chick placements (1.3%) are significantly greater than last year. Chicken production is projected to climb above 2006 levels in the coming weeks which should help the availability of chicken supplies. The chicken wing markets could move lower later this month. Prices per pound except eggs (dozen) FOB from USDA.
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Seafood |
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The whole salmon market is tracking downward falling to its lowest price level in 6 months due in part to lethargic demand. The whole salmon market is expected to stabilize soon. Newfoundland snow crab fishing continues with 10.3% of the quota landed to date. Snow crab leg prices are projected to remain above year ago levels into the summer. Prices for fresh product, unless noted per pound from Fisheries Market News.
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Pork |
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The April hog-feed price ratio was the lowest for the month in over 14 years suggesting hog farmer profits remain thin which could lead to some herd liquidation in the coming months. However, continued modest herd growth appears to be the current producer plan as the March US and Canadian total hog/pig (.4) and breeding (.5%) inventories were both the largest in over 5 years. A majority of the pork markets are trending higher. Prices per pound FOB from USDA.
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Produce |
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For all practical purposes, the major lettuce growing area transition to Salinas California is complete which could lead to reduced lettuce market volatility. Lettuce shipments last week rose 16% and favorable weather over the next week should cause adequate lettuce supplies to continue. The lettuce markets are steadying. Mature green and vine ripe tomato stocks remain limited supporting the elevated market levels. Some tomato market price relief is anticipated as the month progresses. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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Corn planting remains significantly behind prior year averages and will need to greatly recover in the coming weeks. Elevated corn prices should persist. 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 - US 2007 tomato for canning output is projected at 11.9 million tons, 12.5% more than 2006 and the 3rd largest production on record. Downward pressure may occur on the tomato markets this summer. 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 forecasted at 249,221 tons 1.4% more than last year. The processed vegetable markets are firming. 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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Best Advertising Idea's
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We have a small Family Restaurant that has now been in business for three years.
We are trying to find the best way to get our name out there out of the Box Marketing Methods. We have found very little luck with Papers. Even reviews that we have had never turned out great, (One of them the writer of the review had never been to our restaurant, and this review was from a recommendation). They always seem to be slamming some sort of negativity in there some how.
We do have our own Birthday Program, and Customer Data Base.
The question is how do we bring in people for the first time.
Especially in an area where the people think good food only has to have three qualities,
FRIED, GREASY, and SALTY.
Just looking for OUTSIDE the BOX ideas. If you can help that would be great.
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How to set temperature on walk-in cooler?
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For the life of me, we can't seem to find any temperature control knobs for our walk in cooler, neither inside the unit, or on the roof where the condenser is mounted. There is a box with two little dials on it, but they seem to be for pressure, rather than temperature. I purchased the business with this equipment already, so I have no idea who installed it or who to call. I don't want to pay anyone just to raise the temp. For some reason, the fridge seems to get colder and colder as the days go by.
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Anyone offer free internet access?
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I wanted to start offering free wifi access to the local kids who seem to be going to my competition more lately because they offer free wifi. They tend to spend a lot on drinks where the profit is. There are 2 issues I have with this:
1) I do my credit card processing over the connection and have a web cam.
2) I do not want to just open it up for anyone within a 1/2 mile to jump on my connection.
Is there any such software out there that allows you to control access? Such as an expiring password, etc? I guess I could secure it and give out the password to my customers and change it daily at the router level, but that seems like such a hassle.
Any ideas would be appreciated.
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I've been the recipient of praise and disdain
My family has been around for thousands of years. My cousins, in fact, our whole family has been the recipient of praise, and disdain. Yes, many of my cousins are "poorman's food" and one of my cousins was even publicly maligned by a former President, who said he "hated me". But I digress. This isn't about my cousins, or even my brothers and sisters, it's all about me. At first, you'll probably pronounce my name wrong, but you'll know me because I'm darker than my siblings and not round - sort of spoon-shaped, but I'm flat. I grow, in about six weeks, into an attractive rosette of quite regular, concentric circles. You may cook us, quickly, in the heat of a stir-fry or soup broth, or eat us raw in a salad. I have a creamy texture and a subtle flavor, mild-mustardy, like my brother Bok (Choi), whom everyone says I taste like. Find me in a gourmet supermarket, Asian store, or McDonald's salad! Are we good for you? Is new Ketchup green? As we in the Asian Brassica family like to say, "forget the names and shop by pointing."
What am I?
View the Quiz Archive
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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