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Volume 7, Issue 27 July 6, 2007 |
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Weekly News in Review
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| Olive Garden owner considers buying another chain |
Pineapple upside down cake is nearing perfection. Cooks are simmering citrus-rum scallops and whipping up a brown sugar rib glaze.
The test oven rarely goes off at Darden Restaurants (DRI), the world's largest casual dining operator, which runs Olive Garden, Red Lobster and three other chains.
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Read Article Browse All News | Source: USA Today |
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| Former Chinese Restaurant Employee Tells All |
I remember the host on a program about animal rights saying, "Please take care of our animals. It will be good for everyone." However, some Chinese don't think about the animals when eating meat. They dare to eat anything but aren't aware that what they are eating may actually be harmful to them.
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Read Article Browse All News | Source: Epoch Times International |
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| Arby's owner interested in buying Wendy's |
The owner of the Arby's restaurant chain is interested in buying Wendy's International Inc.
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Read Article Browse All News | Source: Business First of Columbus |
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| 250,000 burger combinations? |
Five Guys Famous Burgers and Fries founder Jerry Murrell offers about 250,000 burger combinations at his stores. How does he do it?
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Read Article Browse All News | Source: QSR Magazine |
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| Movie rats out real world of kitchens, 5 Valley chefs say |
Can Hollywood convince real-life foodies that a rat can cook?
Five Valley chefs gladly swallowed the premise after watching Ratatouille, a new animated film from Disney-Pixar starring an intrepid rodent whose highly refined nose sniffs out gourmet fare and rejects the garbage relished by the rest of the rat colony.
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Read Article Browse All News | Source: azcentral.com |
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| Waiter cash-for-dash probe |
The move follows revelations by The Daily Telegraph that at least two waitresses at Chili’s Restaurant in Wollongong were asked to pay for customers who had done a runner on their bills.
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Read Article Browse All News | Source: News Limited |
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| Woman without hands sues McDonald's |
An Illinois woman born with underdeveloped hands and arms has filed a lawsuit over the treatment she received at a McDonald's restaurant in Rockford, Ill.
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Read Article Browse All News | Source: United Press International, Inc. |
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| Judge Rules Jack In The Box Can Continue Ad Campaign |
A federal judge has ruled that San Diego-based fast-food chain Jack in the Box can continue airing TV ads that make a rival restaurant the butt of its jokes.
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Read Article Browse All News | Source: 10News.com |
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More News | Casual Dining News | QSR News | Fast Casual News | Manufacturer News
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Design with a Global Perspective
By Lee Simon
During the last several years I have had the privilege of working on an increased number of international foodservice design projects. With projects throughout North America, Central America, the Middle East, Asia, and Africa, regular exposure to different cultures, customs, health requirements, and operational preferences has allowed us to maintain a truly global perspective. A wide variety of geographical conditions that must always be considered also forces us to maintain an open mind and remain flexible with our approach. As a result, we often become the catalyst for cross-pollinating ideas from one region to another. In this installment, I wanted to take the opportunity to share a few of the more interesting design requirements to which we have been exposed. You may find them intriguing ? no matter where your operation is located.
No Boxing Allowed
While working on a project in the Middle East, we learned of a local regulation that required all food products to be removed from their original packaging, washed where applicable, and stored in approved food transportation containers before entering the facility. The original packaging must be discarded and was not permitted into the main building under any circumstances. I must admit that I had never considered such an operational requirement, but it made complete sense from the moment I learned of it. If you think about how food is typically transported, the food is protected by the outside packaging ? perhaps a cardboard box or a plastic bag. But doesn?t the outside packing often get wet, attract dirt, or in some other fashion become exposed to ?undesirable elements?
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""What we need is more people who specialize in the impossible.""
- Theodore Roethke
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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 .2% but was 4.1% less last year. The beef markets appear to be stabilizing. Technical charts suggest that the typical summer market low for overall beef prices may be occurring and that beef market upside potential should be limited during the next few weeks. Still, the recent engaging beef prices could spur a rise in beef retail feature activity later this month which would likely push beef prices higher. For the week ending June 30th, prime graded cattle received a $10.05 per hundredweight premium to choice, the largest premium in 3 years. Prices per pound FOB from USDA.
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Dairy |
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The June milk- feed price ratio rose for the 4th consecutive month and was above the prior 5 year average for June indicating that elevated milk prices are boosting milk farmers? profits despite the costly feed expenses. With grain corn supplies now projected to be better than earlier forecasts and the existing inflated milk prices, milk farmers are likely to send less milk cows to slaughter this summer which should strengthen milk output. Still, the downside risk in the dairy markets is fairly limited. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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May US chicken production was 1.3% less than last year. However, chicken output during the first 3 weeks of June was estimated to be 1.4% more than 2006. Chicken producers are boosting production which is expected to cause most of the chicken markets to turn lower shortly. The June broiler- feed price ratio declined from May, fell beneath the 5 year average and was the lowest for the month in 3 years suggesting that chicken suppliers? profitability is waning. Chicken output cutbacks may occur later this year if chicken producers? margins continue the downward course. Prices per pound except eggs (dozen) FOB from USDA.
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Seafood |
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Thailand, the largest exporter of shrimp to the US, recently suggested that they will curb shrimp trade with the US due in part to the deflated US dollar. A decline in shrimp imports from Thailand could tighten US supplies. The shrimp markets are firm. Newfoundland snow crab fishing is slowing with 43,200 metric tons landed, 91% of quota. Prices for fresh product, unless noted per pound from Fisheries Market News.
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Pork |
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The June 1st US hog and pig (1.8%) and hog breeding herd (.9%) inventories were both greater than a year ago. The June 1st breeding herd was the largest for the date in 5 years. A greater supply of market ready hogs and improved weights are expected to cause pork production to trend 2-3% above 2006 levels this summer. Notable gains in pork output are pressuring the pork markets downward. Additional pork market declines may be impending. Prices per pound FOB from USDA.
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Produce |
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Onion shipments last week rose 16% but were still significantly below (9.5%) the same week a year ago. Onion supplies are projected to improve in the coming weeks which could put some downward pressure on the onion markets. However, onion prices are anticipated to remain above year ago levels this month. The eastern chief tomato harvest areas are continuing their transition north. At this point, no major supply gaps are expected. Engaging tomato prices may persist. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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The USDA?s latest forecast has 2007/08 corn acreage (92.9 million, up 19% from 06) significantly higher than industry expectations. The grain markets are volatile. 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 - According to the CLFP, June 1st US total canned tomato (11%) and paste (5%) stocks were both larger than a year ago due to decelerated demand. The canned tomato markets are steady to firm. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - The green bean harvest is getting underway in the Midwest with other areas expected to start shortly. Canned green bean prices are advancing. 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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Default Should I? Shouldn't I? Please help me...
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Hi guys. Ok, I'm ready to be trampled on with good advice! Here goes:
I have been constantly turned down by banks, financial services, even the friggen SBA for a small loan for startup of a small restaurant because of my mediocre credit scores--and I'm a veteran, AND a minority!! Anyhoooo...yes I do have the experience of running a kitchen. I got so depressed today that I decided that maybe if I take on a partner, it could work out. So I get this email from someone in my area who says he is interested--does not have alot of money, but has excellent credit ratings and has a really good repetroir (sp) with Sysco and other companies.
My question to you guys would be--if we were to partner up, what should I expect? I will be coming to the table with cooking experience, running the kitchen and about $8k and no collateral, he would be coming to the table with great credit scores to get approved and he says he also has experience in running a kitchen, financials and stuff.
What kind of ownership percentage should I look for? It seems like I'm not bringing anything of value to the table, even though I have already secured the perfect location, and have gotten the current owners of the business to LEAVE all equipment to which I have done some research on and found out the equipment is in excellent condition (warranties are good)--I know also that equipment is worth 25 cents to every dollar spent.... The only thing we would have to worry about would be the cost of food, and the hiring of 1 other cook. This restaurant is not going to be a large one...very small, but with my menus, I'm sure we'll make a killing! What do you all think?
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Prix Fixe Dinner Menu Ideas
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We hold a special dinner once a month on a night that we are not usually open that is a Prix Fixe Menu, and is by reservation only.
It has been a huge success for our business. We don't have to worry too much about throwing away any food. Our customers can come in and enjoy a relaxed pace and they don't even have to worry about ordering. Some people just have standing reservations for every month and don't even know what they are going to be eating or what the cost is going to be.
I am looking for some ideas for future dinners. Anybody have some suggestions.
We always have an appetizer, bread, entree, and dessert. We try and stick with some kind of theme.
Any suggestions would be welcome.
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Only the potato can rival my popularity
Originating in the Mediterranean region and South West Asia, today you will find me thriving in the fields of over fifty countries, which is no surprise as I am one of the oldest food plants. My earliest remains on record date back to the Neolithic period (6800 – 6500 BC). China remains my largest region of cultivation. My erect, hardy , annual plant has created terror and joy throughout the centuries. While Egyptian leaders used me as offering to the gods, Egyptian priests feared my follow stems. I remain a reminder of rebirth and new life and take great pride in being a global staple from early civilizations to the present. Only the potato can rival my popularity, and that has been very recent, say, the last 200 years. I am a pulse in the vetch family. My thick green skin reveals a white pith-like interior, which provides protection for my green, brown, or sometimes red seeds. Dried or fresh, we have numerous uses, but other than our very young, don’t eat us raw, it’s a hard way to discover my potential toxins. I am broad and am named Horse, Tick, or Windsor. I’m not all good: I am responsible for an haemolytic anaemia “ism” that affects over 100 million people with inborn metabolic enzyme deficiency that creates a great challenge in dealing with my digestion. You will find me ground into flours, steamed or sautéed fresh with bacon or ham, cassoulets, dried in soups, or as Hannibal likes them, eaten with liver and Chianti. I am a good source of protein and carbohydrates while being low in fat. I also contain carotenes and vitamin C.
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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