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Volume 8, Issue 31 August 3, 2007 |
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Weekly News in Review
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| Drug-Tainted Asian Fish Slip Into U.S., States Find |
Alabama officials have reported finding banned medicines missed by the U.S. Food and Drug Administration in seafood from China, Vietnam and other Asian countries.
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Read Article Browse All News | Source: Bloomberg |
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| Hotel restaurants get a big makeover |
The era of formal hotel dining rooms will hasten closer to obsolescence over the next few months as Ritz-Carlton, the former master of the genre, opens upscale-casual, celeb-chef-driven restaurants at two more of its high-profile properties.
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Read Article Browse All News | Source: USA Today |
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| Colorado Sushi Restaurant Pokes Fun At Barry Bonds |
Hapa Sushi Grill ran a half-page ad Thursday in the satirical weekly newspaper "The Onion," reading, "Congratulations Hank Aaron on 755 home runs." At the bottom of the page, the ad continues: "Organic beef and chicken, no added steroids."
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Read Article Browse All News | Source: Associated Press |
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| NYC french fries fail trans fats testing, says CSPI |
The U.S. Center for Science in the Public Interest says both Burger King and Wendy's New York City french fries contain unsafe levels of trans fats.
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Read Article Browse All News | Source: United Press International, Inc |
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| De Niro's NY restaurant latest celeb venture sued |
Two former waiters employed by a Manhattan restaurant chain partly owned by Robert De Niro sued it over wages on Thursday in the latest legal battle involving celebrity-owned New York establishments.
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Read Article Browse All News | Source: Reuters |
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| Pacing Is Critical in Restaurant Meals |
A study explains how to increase a restaurant’s table turns by adjusting the pace of a meal.
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Read Article Browse All News | Source: The Center for Hospitality Research |
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| Hidden cameras investigate cleanliness top 10 fast food chains |
Fast food: It’s served fast and you eat it fast, maybe too fast to notice the restaurant is a little dirty. The fact is that no one has ever done a national survey looking at the cleanliness of fast food chains — until now.
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Read Article Browse All News | Source: MSNBC |
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| Triarc puts price on potential Wendy's deal |
The franchisor of the Arby's restaurant chain has indicated what it would be willing to pay to acquire Wendy's International Inc.
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Read Article Browse All News | Source: Business First of Columbus |
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More News | Casual Dining News | QSR News | Fast Casual News | Manufacturer News
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As You Want To Be Treated
I JUST FINISHED A BATTLE WITH A COMPUTER SATELLITE PROVIDER. I LOST. They couldn't seem to care less about me, my business, or the world in general. I found a better, faster provider, and I am happy. I hope they are. The experience brought to mind the hassle we all face in our daily lives and how, in most cases, we lose while the nameless, faceless, corporation wins. We don't get our rebate. We're overcharged. No one will come to fix our appliance in a timely fashion, and the workmen never finish the job unless you threaten their firstborn son. We are all in this together, and yet, no one seems to care about the satisfaction of someone else.
“Well, that's too bad, Roy,” you might be saying, “How does that relate to the restaurant business and the customer we need to make happy?”
First, if you are an owner or manager of a restaurant or any supporting business, you have customers you must keep happy on an ongoing basis—your regulars, and potential new regulars who might be walking through your door for the first time. And, to a certain extent, you had better think of your crew as customers too, since with one fell swoop, they can quietly ruin you.
Now, I know none of this is brain surgery, but I am amazed how often the biggies and the details get lost in the workings of the restaurant. First, the greeting. I call a quick-service with a question on hours, menu, or location. I get put on hold. My tomatoes ripen before someone comes back. Or if I am at the counter, I can't get anyone to acknowledge my presence or the fact that I am waving the take from the first Brink's robbery trying to get someone's attention. In regular corporate America, that is equivalent to the computer menu. You know, when you call the company, and an electronic Deep Throat reads you nine prompts, which you forget and push zero, and they end the call because you figured that out.
So, I order the food and pray the computer doesn't go out, because I know the person cannot deal with change. Once I gave $10.01 for a $9.01 ticket and sent the counter person into apoplexy.
I get the food, turn around, and can't find a table that has been wiped since Eisenhower signed the treaty.
Now, given all of the above, because of my connection to the business, I really just want to tell the manager he has problems. I don't want free water or fries on my birthday. I just want him to fix it before other customers figure it out. Once, I got a rather large piece of plastic in my salad. I showed it to the server. She picked it up and disappeared. She brought me my check and charged me full price for the salad. No manager present. Lost customer.
Last, but not least, no empowerment. Crew people who can't fix the problem. It takes the hand of the manager who is in the office filling out reports. By the time the chain of command tightens, the customer is long gone.
OK, so how do you keep the customer happy? Besides the real pills that walk around looking for trouble, it's not real hard. It's the Golden Rule, the Native American idea of walking a mile in another person's moccasins. It's just playing nice with others. Greet the customer, take his order promptly, service the order, give the correct change, and smile. Your mother did that for you every day. Well, maybe not the change, although my mother made a lot of money charging my friends for lunch at our house. It's keeping the restaurant clean with plenty of napkins, condiments, and empty trash cans. It's having a manager on the floor talking to the customers and helping the crew when they get behind. No job is too small for the manager to pitch in on. It's crew training. And, regular performance reviews with regular earned raises.
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"The Constitution only guarantees the American people the right to pursue happiness. You have to catch it yourself."
- Benjamin Franklin
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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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The July 1st US total cattle (.4%), beef cow (.3%) and calf (.5%) inventories were all less than the prior year signaling an interruption in the US cattle building cycle. This factor and the decline in June cattle placements into feedlots suggest that fall cattle and beef supplies could be less available than earlier expectations. Consequently, cattle futures have risen in recent weeks which may cause fall beef retail feature activity to be curbed. Many beef markets are moving upward as demand improves. The choice boxed beef cutout 5 year average increase during the next 2 weeks is 4.7%. Prices per pound FOB from USDA.
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Dairy |
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June US milk output was 1% more than 2006 due to a 1.1% rise in milk per cow yields and a .1% decline in the size of the milk cow herd. The July milk-feed price ratio was the highest since December 2005 suggesting historically solid margins for milk farmers. Improved milk farmer profits should lead to milk cow herd expansion this fall. Dairy prices may have peaked in July but the continued limited supply of world dairy proteins will likely temper any forthcoming dairy market decreases. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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The June broiler type chick hatch was 3% greater than last year. Increased chicken production is likely to put downward pressure on many of the chicken markets during the next 6 to 8 weeks (wings could be the exception). Still, with existing chicken stocks smaller than a year ago any pending chicken market decreases may be mitigated. The July broiler-feed price ratio implies that chicken producers profits have flattened. Chicken supplier margins will be watched closely in the coming months as any notable decline in profits could lead to another slowdown in chicken production. Prices per pound except eggs (dozen) FOB from USDA.
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Seafood |
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Black tiger shrimp supplies are seasonally increasing which typically can push the tiger shrimp markets lower. However, forthcoming tempered US shrimp imports brought on the devalued US dollar may mitigate any pending black tiger shrimp market decreases. The whole salmon market is anticipated to remain below 2006 levels into the fall. Prices for fresh product, unless noted per pound from Fisheries Market News.
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Pork |
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Pork production last week rose .6% and was 5.4% greater than last year. Despite the notable increases in pork output this summer, pork prices have held their own. However, inventories are building which could pressure the pork markets downward in the coming weeks unless the rumor of large Chinese imports of US pork begins to materialize. June 30th ham (53%), belly (3%) and pork trimming (29%) stocks were all larger than a year ago. Prices per pound FOB from USDA.
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Produce |
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Avocado shipments this season have averaged 18% below a year ago due mostly to the winter freeze experienced in the California growing areas. Recent inclement weather in Chile may delay avocado imports from the country which could add to the relatively tight supply situation in the US. Elevated avocado prices may persist throughout August but market relief should be pending next month. Tomato supplies are ample and the tomato markets continue to trade at engaging price levels. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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May US ethanol production was 38% more than the same month in 2006 and used roughly 51 million additional bushels of corn. The grain markets remain 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 - The California tomato harvest is robust with output this week expected to be the largest for the week in 6 years. The canned tomato markets may experience some downward pressure this fall. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - June 30th frozen green bean (35%) and green pea (2%) stocks were both greater than the prior year. The frozen vegetable 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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How could I handle a problem customer better?
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Last night at work we were very busy. We had a reasonable amount of reservations and alot of walk-ins.We are a casual upscale restarant with a per person average of $38.00. The kitchen got pretty flustered and got buried. For the most part,we got through it pretty well except for 2 tables. There were some re-makes on a group, and they were nice about it. We also bought them the bottle of wine they consumed. The other table was angry because their food was taking too long. I listened to their rants and condescending attitudes and I apologized. Even their two teenage daughters let me have it a bit. They come in often enough to say that this has never happened before and I agreed that this wasn't the norm. I spoke to the chef and he put their ticket up front. I went back to the table to let themknwo that diner will be right out. This seemed to piss them off more! On that note they said " we do not want our dinner any more. bring the check." I did, but I also comped off the 2 appetizers they consumed. That only left the wine they drank. The daughters tolds the server that I was not a good representative of the restaurant.
What could I have done differently? I did not kiss their ass, but tried to remain apologetic. I have to admit that big problems do not happen very often at work, so I maybe don't handle compaints the way a customer might see fit.
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Question about selling a business...
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Hello all, I am in a dilemma with regards to a building I own. I have been investing money into the property over the course of several years, buying restaurant equipment, remodeling, etc... you get the idea. Now, after all the time, money and headaches, I am unsure if I want to follow the original path taken. Problem is, there hasnt been an interest in the property, whenever it has been on the market, although I attribute most of the lack of response to the Realtors lack of interest and knowledge in dealing with such property.
What would be the proper solution in your eyes? Finish what was started, get things up and running, and THEN list it for sale? Or leave it as-is and try finding a buyer who has the ambition and finances available to make it as they choose? None of the above? All advice greatly appreciated!!!
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I'm a bitter fruit or a sweet vegetable
I'm originally from the Andes. I hitched to New Zealand from South America and they gave me my marketing name in the '60's. I can be whatever you want: I'm a bitter fruit or a sweet vegetable; I smell like an apricot or a tomato; I've the consistency of a firm plum or soft eggplant. And, want me you will, with my elegant stem, my satin skin in deep purple, red, orange or yellow, my lush deep blush flesh with purple whorls and edible seeds. If you take me home, treat me to a boiling bath for a few minutes, so I can easily slip out of my skin, cradle me like an egg, and be careful when cutting me fresh, I'll leave stains for sure. You'll need to peel me and I'm quite bitter about it, and you'll probably prefer to cook me, since few like my fresh attitude. I'm best heavily dosed with sugar or citrus and add intrigue to compotes and chutneys, salsas, relishes, sweet and savory sauces. I must tell you that I'm low in calories (around 19 a piece) with vitamins A&C, calcium, potassium, phosphorus, sodium, and magnesium. Would you know me if I tell you that I'm a subtropical shrub that was grown as a houseplant for years?
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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