|
|
| |
Volume 7, Issue 22 June 1, 2007 |
|
| For information about sponsoring this newsletter, please visit our Marketing Center |
|
|
The Simplest Kitchen on Earth
By Lee Simon
Last summer, my family and I spent a week vacationing in the Rocky Mountain resort town of Breckenridge, Colorado. After a long day's journey, my children, then six and two years of age, were exhausted. They woke early, tolerated two planes that carried them half way across the United States, and then finally endured a ninety minute car ride before we reached our destination. We quickly dropped off our luggage and immediately left in search of somewhere to eat. We needed something simple and quick. The kids were fading fast.
Witness to an Operations Miracle
We found a local restaurant on main street called Rasta Pasta. They had a variety of pasta dishes. The restaurant is small, about 60 seats, but the menu seemed to offer a few dishes that were kid friendly and we were not in the mood for a restaurant scavenger hunt. Just as we had finished reviewing the menu posted outside, it started to rain. We headed inside and were seated in the restaurant which was a little less than one-third full at the time. But with the rain came an onslaught of patrons. By my estimation, there were about thirty people who were seated at the same time. I began to cringe.
There I was with a tired family in a small restaurant. Thirty patrons seated simultaneously. A very small kitchen. Only two servers were on the floor. For those of you with hospitality experience, you can appreciate the mental math that was going through my head. I could not figure out how they were going to pull this off, and to be honest I did not give them very good odds of doing so. I braced for the worst, keeping the kids entertained to the best of my ability, and then hoped for the best as I watched the two servers go to work.
Our salads and garlic bread arrived quickly, as they were prepared in advance. That helped to keep the grumbling tummies in order for a few minutes. With the kids content, my attention began to shift more towards the actions of the two servers and two cooks. The servers moved through the restaurant with incredible precision, while the cooks were busy but not out of control. My attention bounced from family to restaurant staff, back and forth. Within just ten minutes, our food had arrived. I thought we were fortunate to get our meals first, but when I scanned the restaurant, nearly every patron already had their entrée. It truly was an operational miracle, or was it?
Read More
| Click here to share an article with our subscribers. |
|
|
 |
"If you're not using your smile, you're like a man with a million dollars in the bank and no checkbook."
- Les Giblin
|
|
 |
|
 |
View updated pricing and information each week on the website for the following food-commodity markets:
|
Beef, Veal & Lamb |
View Detail |
|
Beef output last week declined .8% and was 2.2% lower than the previous year. Memorial Day holiday beef sales were mixed as retail feature activity was less aggressive than a year ago. A majority of the beef markets have turned seasonally downward. History suggests that lower beef prices may be impending. Still, the USDA boxed beef cutout is nearing recent buyer support levels and forthcoming live cattle supplies are projected to be less available than 2006. With less costly beef prices than a few weeks ago and Fathers Day around the corner, the beef markets may steady soon. Prices per pound FOB from USDA.
|
|
Dairy |
View Detail |
|
April US milk cow slaughter was 25.2% larger than last year and 8% above the 2000-06 average. Milk cow slaughter is projected to be tempered in the coming months due to the rise in milk prices. This could bring a modest boost to milk production as the year progresses. However, restricted world inventories of dairy proteins are likely to cause the dairy complex to remain fairly inflated. The CME butter and cheese markets continue to climb upward. Retailers may begin to limit dairy feature activity. Prices per pound, except Class I Cream (hundred weight), from USDA.
|
|
Poultry |
View Detail |
|
Chicken production should climb above last year?s levels on a consistent basis shortly. As of last week, the 6 week average for broiler chick placements was 3.2% larger than last year and 1.1% more than 2005. Summer chicken output is forecasted to track 2-3% above a year ago. If chicken producers remain profitable, chicken production should course above 2006 levels this fall as well. Many of the chicken markets are being pressured downward. Modest chicken breast price decreases are likely through June. The chicken wing markets are expected to trend lower next month too. Prices per pound except eggs (dozen) FOB from USDA.
|
|
Seafood |
View Detail |
|
2007 through April US Gulf of Mexico shrimp landings were 16% less than the 5 year average. Summer shrimp supply levels could be tighter than a year ago if shrimp imports wane due to the devalued US dollar and US landings remain below prior years. Still, fairly appealing shrimp prices are anticipated to persist during the next couple of months. Prices for fresh product, unless noted per pound from Fisheries Market News.
|
|
Pork |
View Detail |
|
2007 sow slaughter through April was 8% larger than the 2000-06 average. Still, the percentage of 2007 through April sow slaughter compared to the total breeding inventory suggests that only modest if any swine herd contraction is occurring despite the inflated feed prices. Summer pork production is forecasted to trend 2.2% above last year?s level. The pork belly market could turn sharply downward towards the end of June. Prices per pound FOB from USDA.
|
|
Produce |
View Detail |
|
The Idaho potato markets are relatively stable. However, storage potato inventories will become depleted as we get closer to the new major harvest in August. Steady to modestly higher Idaho potato prices are projected over the next several weeks. Florida tomato supplies are ample depressing the tomato markets. Rain could impact the Florida tomato harvest during the next 10 days which may cause some market volatility. The lettuce markets continue to trade at appealing price levels. Prices shipping point unless noted (terminal) FOB from USDA
|
|
Oil and Grains |
View Detail |
|
The grain markets remain erratic as corn and soybean planting enters their final stages. Elevated feed prices are anticipated to persevere into the summer. Prices per pound (oils) or bushel (grains) FOB from USDA.
|
|
Canned and Frozen Food |
View Detail |
|
Tomato Products, Canned - The yellow leaf curl virus was recently discovered in a California tomato field for the first time. The disease will be monitored closely but is not expected to greatly impact the 2007 tomato for canning crop. Price per case (6/10) FOB from Supply and Market Report.
|
|
Processed Fruits and Vegetables - The canned vegetable markets are advancing due to the rise in 2007 crop raw product costs. Further canned vegetable market increases may be pending. Prices FOB per case from Supply and Market Report.
|
|
 |
 |
 |
The Employment Center is your gateway
for posting job listings or your resume
into 3 of the most
popular sites
in the foodservice industry.
|
 |
|
 |
|
 |
|
|
 |
Can you use liquor for flavoring without license?
|
 |
|
I have a drink that I make that use just a splash of Rum to give it some flavor. Is a hard liquor license needed for this? I know that you wouldn't need a liquor license to make and sell Rum cake. Any info on this would be appreciated.
|
How do YOU handle this?
|
|
|
|
Guy comes in with his wife and son. He orderes the Fried Chicken comes with 2 sides, she gets the 1/2 lb. platter of Pulled Pork 2 sides,sonny gets a Pulled Pork Sandwich with homemade chips.
The order is drlivered, Guy looks at his Chicken, says "it's dry, I want something else, !/2 lb. Pork", The Chicken was as moist and tasty as it gets, I gave him his Pork, I think I'm getting soft in my old age, what say you??
|
Creation of a Culinary Arts Vocational Ed Program
|
|
|
Hello All,
After five years in the hospitality management/food service industry, I've been hired to work as a chef instructor in Arizona. (I'm also a former teacher with 17 years of instructional experience).
The culinary program will replace the long defunct home economics program. I will be inheriting six home economic kitchens and one classroom.
One of my initial tasks beginning in 1 1/2 weeks will be to meet with a restaurant architect to plan the remodeling of these kitchens. The school administration would like the older "home style" kitchens remodeled along commercial lines. They're also talking about the possibility of a future school restaurant.
I could use some constructive advice/feedback.
This is what I currently envision.
1) The classroom will become the primary food storage area. Dry goods will be stored in this room. A walk in refrigerator and walk in freezer will be built onto this classroom with access through an exterior wall. Ingredients for daily use will be issued at this location and transported by students via bus carts that will also be located in this room. Having all food stocks at a central location will simplify inventory control and will also allow me to secure this area when I'm not there.
2) The largest of the six kitchens will be converted into a demo kitchen. A counter top will separate the kitchen work space from the viewing students. A video camera above the stove will display images on an overhead monitor. Students will sit in fixed auditorium type seating - facing the counter top and monitor.
3) The five remaining kitchens will become student production kitchens. Kitchen equipment will accommodate 6-8 students working in teams of two. On-going student productions will be labeled, dated, and stored in their respective kitchens.
4) Since the school administration specifically mentioned a possible restaurant, I thought of doing this. One of the student kitchens would also become the designated restaurant kitchen. A take out window could be installed in an exterior wall. A patio or deck lined with picnic tables could front this wall. A partitioned door would allow us to secure the lower (waist high) part while opening the top door. The lower part of the door would be topped with a shelf and internal customers (students, teachers, staff) would come to this door for service.
I wish I could have all of the student kitchens combined as one large classroom kitchen with rows of stainless steel tables, stoves, and ovens ... but insofar as this wing of the high school wasn't designed as a culinary department, I have to work within the existing structure.
Does anyone have any constructive thoughts about what I've outlined?
Thanks in advance for all of your comments and suggestions!
|
|
|
 |
My top is green to make the scene
My top is green to make the scene, and although I fight my bottom is always white. I’m long and slender, but not real tender, and I certainly am a fines herbes member. I am the cibol , from Siberia but I’m not so hot as to cause hysteria. My cousins are round and dug from the ground, or very thin and hot within. Some are sweet and cool to eat, but I’m the one who’s rolled for fun. If you need some help with your hunches I’m here to inform you I’m sold in bunches. You can fry me, tie me and set me to bake; I’ve even been seen inside a pancake. In omelets, salads, and soups I’m oh so fine, and you can also brush or flower me anytime. In vinaigrettes I make a splash, but use me at the end so I don’t turn to trash. Sometime last year, it did appear that I made some people sick. But if grown on good soil and if you don’t let be boil, that oughta do the trick. In pasta salad and seafood too, with all my vitamins I’m good for you. With vitamins C, A and potassium to spare, one drink of my juice will have your intestines in good repair. On sour cream often chopped on top, on nacho platters I hit the spot!
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.
|
|
|
 |
|
