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Volume 8, Issue 30 July 27, 2007 |
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Weekly News in Review
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| Burger King asks: Would you like chips with that? |
Burger King (BKC) will let potato-chip fans have it their way this fall with snacks in Ketchup & Fries and Flame-Broiled burger flavors.
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Read Article Browse All News | Source: USA Today |
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| What does "green" restaurant mean? |
Earlier this year, Chicago got its first certified organic restaurant in Crust. And earlier this month the two year old Blue Water Grill became the city's first "Certified Green Restaurant." So what the heck does that even mean?
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Read Article Browse All News | Source: Chicago Tribune |
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| Wary diners ask: Is fish from China? |
A few weeks ago, restaurateur Martin Sheridan discovered his famed "hot and spicy" shrimp came from China.
The owner of the Ear Inn, the second-oldest tavern in New York, quickly asked his fish purveyor to "get them from anywhere but China." Last month, the US Food and Drug Administration announced that some Chinese seafood tested positive for banned substances.
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Read Article Browse All News | Source: Christian Science Monitor |
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| Vocal Quiznos Franchisees Claim New Concerns |
In a letter responding to QSR magazine’s May 2007 stories, "A Tale of Two Quiznos” and a “Q&A with Greg Brenneman," board members of the independent Toasted Subs Franchisee Association (TFSA) alleged Quiznos will soon file for an initial public offering and voiced cautious optimism about the future of Quiznos under new CEO Greg Brenneman’s leadership.
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Read Article Browse All News | Source: QSR Magazine |
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| Former Windows on the World workers sue new restaurant owners |
Four former workers at Windows on the World, the World Trade Center restaurant destroyed on Sept. 11, 2001, filed a lawsuit Tuesday saying they were duped and cheated when told they could help build and own a new restaurant.
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Read Article Browse All News | Source: Associated Press |
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| Minimum Wage Hike Means Tax Breaks |
Workers earning the federal minimum wage enjoyed a boost from $5.15 to $5.85 an hour on July 24, the first of three annual hikes that will bring the rate to $7.25 in 2009. But along with the raise, Congress passed a package of $4.8 billion in tax breaks for small businesses that go into effect this year.
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Read Article Browse All News | Source: BusinessWeek |
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| Restaurant name sparks Buddha outrage |
Council officials have asked a chef to change the "provocative" name of his new Chinese restaurant after he called it the Fat Buddha.
City Council wrote to co-owner Eddie Fung saying the name was contrary to the city's reputation as "a place of respect for religious beliefs".
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Read Article Browse All News | Source: BBC |
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| Pesos Payday. Pizza Patron 2Q Sales Up 27.2% |
Pizza Patron, Latino pizza brand, announced today its second quarter sales for this year have increased 27.2% versus the same period a year earlier. This represents the fourth straight quarter of double-digit same store comparative sales increases for the brand.
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Read Article Browse All News | Source: QSR Magazine |
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Effective Food Cost Control
By Joe Dunbar
It is very important to use clear, properly prepared reports to analyse food cost results. Often, the reports become the focal point due to errors and omissions. Once the report has lost credibility, a meaningful discussion of operational issues is difficult. A properly prepared food cost report should have a brief summary at the top of the page. Basic operating statistics should be highlighted. We need to know the period of time (week, month, quarter or year) and the ending date. Operating results should include the period sales and purchases, beginning and ending inventory values, food cost and the food cost percentage. Supporting the summary information, you should include a recap of purchases, inventories and cost of sales by category (e.g. meat, seafood, produce, etc.). I prefer to show these category totals as a percentage of total food cost rather than as a percentage of sales. This report section should highlight how we spend our purchase dollar.
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"Beliefs have the power to create and the power to destroy. Human beings have the awesome ability to take any experience of their lives and create a meaning that disempowers them or one that can literally save their lives."
-Tony Robbins
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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 output last week was 4.4% lower than the prior year. Beef packer margins are estimated to be negative which could limit beef output during the next week. The beef markets are trying to advance in response to the recent increases in the live cattle market but beef demand is lackluster which is typical for this time of year. Buyers are restricting beef purchases with only modest beef price upside risk potential expected through the end of the month. However, the relatively attractive beef prices experienced in recent weeks could lead to a surge in beef retail feature activity during August. Prices per pound FOB from USDA.
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Dairy |
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Tight world dairy supplies continue to be bullish for US dairy prices. 2007 US dry whey exports through May were 20.3% greater than last year. World whey supplies are anticipated to modestly improve over the next few months which could be bearish for cheese and whey prices. European Union butter stocks are extremely tight and EU buyers are actively seeking product from the US. If significant expansion in US butter exports occurs it would likely influence the butter market upwards. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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US chicken exports continue to struggle due mostly to declines in trade with Russia and Mexico. May US chicken exports were 4.9% lower than the previous year. 2007 US chicken exports through May were 4% less than a year ago accounting for 13.8% of chicken output compared to 14% in 2006. With Russia increasing domestic chicken production and Mexican protein demand waning, US chicken exports are likely to remain tempered. This factor accompanied with the forthcoming surge in chicken production should put downward pressure on many of the chicken markets. Prices per pound except eggs (dozen) FOB from USDA.
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Seafood |
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US shrimp imports continue to soften due in part to the devalued US dollar. May US shrimp imports were 4.2% less than last year. 2007 US shrimp imports through May were just .5% lower than 2006 and the 2nd largest on record. Waning shrimp imports could put upward pressure on the shrimp markets over the next several months. Prices for fresh product, unless noted per pound from Fisheries Market News.
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Pork |
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US pork exports during May were 9.7% less than 2006 due mostly to a significant decrease in trade (40%) with Mexico. 2007 US pork exports through May were 3.2% lower than last year. Recent speculation suggested that the US could see a rise in pork exports to China in the coming months which would be bullish for US pork prices. Rib prices may bounce higher over the next few weeks due to an increase in demand for the pending Labor Day weekend. Prices per pound FOB from USDA.
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Produce |
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Onion supplies are slowly improving with shipments last week rising 3% from the week prior. Still, onion shipments last week were 12.4% less than a year ago. Additional onion supply recovery is anticipated to occur into August but with the decline in summer storage onion acreage and the existing limited inventories onion prices could remain above 2006 levels through September. 2007 Idaho fall potato acreage is projected to rise 6.1% from last year. The potato markets are fairly depressed. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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The US corn crop has entered a critical maturation period under slightly better than average conditions. The corn market is being pressure lower by an improved weather outlook. 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 - The California tomato for canning harvest remains solid with 1.652 million tons anticipated to be harvested by the end of this week, 23% more than the 5 year average. The canned tomato markets are stable. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - 2007 green pea for processing contracted output is forecasted by the USDA at 409,940 tons, 1.2% larger than 2006. The green pea markets are 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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Cost of installing one vent hood?
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Estimates? We are starting a cafe and don't have a location yet. I know the cost could vary with the location, but we are looking for a typical unit in a one story plaza of retail and doing low volume, just one or two ovens and no fryer.
Just trying to estimate my needs for construction.
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Sausage or Death
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Ni hou ma,
I haven't checked in for quite a while but I had an epiphany last night. I was thinkin' Hmmm, where to go for some info on sausage...and BOOM, there it hit me. The good folks at the forum.
You see, here in Shanghai you just can't get any decent sausages. Right now I would kill for some Jimmy Dean, Owens or comparable country sausage. Reading some of the forum threads tonight left me drooling but depressed about my miserable life without biscuits & gravy. So could any of you be so kind as to help me through this.
I'm looking to make some fresh, homemade country style sausage patties or breakfast patties but don't quite know where to start. Pork in China is plentiful, delicious and cheap but I don't know the spices, recipe or actual process. But I'm willing to learn. If I can dial this in I might try serving it at the sport bar & restaurant where I do my thing.
Please, I beg of you, can anyone out there help me with this? I would be happy to exchange the favor for true Chinese recipes if that would suit your fancy.
Xie xie, Zai jian
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I can be sour...I can be sweet.
While a rose by any other name, would smell the same, my color is the only thing the queen of our family and I share. Perhaps not. Like her thorn, I can be sour yet like her scented petals, I can be sweet. We sweeties prevail, with about 900 varieties as compared to the 300 sour types. First described by Theophrastus in 300 BC, I was blossoming in all the hot spots along the Mediterranean well before that. How well I remember those early days when the beauty of my spring blossoms would awe the town’s folk into a wide-eyed drooling silence. Now they’ve just come to expect it every year with picnics, my pies and festivities. That’s just the first act, after the blossom comes the fruit. Like Jacob’s coat, I am the fruit of many colors. While predominantly dark red, I vary in shade from pale to black but also look great in yellow or white. Technically I am a stone fruit and I‘ve often thought we got that name from the effect we have on birds. When our feathered friends get their beaks on our fermented seniors, the result is drunken birds falling to the ground. That definitely rattled our pits. Anyway, you use our different varieties for different reasons. From meat sauces to pies, from drink garnishes to liqueurs, even candied in your fruitcake. I am a good source of potassium, vitamin A, as well as providing fiber. Just try eating me out of hand and see if you can stop. Bet ya can’t eat just 100.
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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