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Volume 8, Issue 32 August 12, 2007 |
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Weekly News in Review
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| Brinker says it may sell troubled Macaroni Grill |
Dallas-based Brinker International Inc. said late Wednesday that it has begun exploring the potential sale of its troubled Romano's Macaroni Grill brand.
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Read Article Browse All News | Source: The Dallas Morning News |
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| Bill of (diners') rights |
It occurred to me there is no diners' bill of rights, and one is sorely needed. So, if I were a restaurant owner, these are the things you could expect from my place of business. Feel free to share this list with the restaurateur of your choice.
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Read Article Browse All News | Source: Orlando Sentinel |
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| Is Starbucks Pushing Prices Too High? |
Ali Zouaouid enjoys watching the Starbucks on 49th Street and Seventh Avenue in Manhattan get busy. He runs the coffee and pastry cart on the street nearby. When the lines inside Starbucks get long, customers flock to his cart instead, where a small cup of coffee is only 75¢.
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Read Article Browse All News | Source: BusinessWeek |
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| Restaurateurs-to-Be Look Before Leaping |
PASQUALE VIGGIANO and his wife, Geraldine, thought they knew the restaurant business. Ms. Viggiano had helped her mother run a cafe in Honduras and Mr. Viggiano had grown up hearing his parents’ fond tales of the luncheonette they opened when they came to Brooklyn from Italy.
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Read Article Browse All News | Source: NY Times |
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| Lovin' it: McBranding hooks preschoolers, study finds |
Preschoolers preferred the taste of burgers and fries when they came in McDonald's wrappers over the same food in plain wrapping, U.S. researchers said, suggesting fast-food marketing reaches the very young.
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Read Article Browse All News | Source: ABC News |
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| Restaurant Owners More Upbeat |
The nation's restaurant owners report more diners and higher sales this summer, according to the National Restaurant Association.
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Read Article Browse All News | Source: Inc Magazine |
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| Setting Restaurant Records by Selling the Sizzle |
This is the highest grossing independent restaurant in the United States, according to Restaurants & Institutions magazine, which for 24 years has been ranking the top 100. In 2006, its first full year open, it did $55.2 million in business, or $16 million more than its closest competitor, Tavern on the Green in New York.
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Read Article Browse All News | Source: NY Times |
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| McDonald's sells Boston Market to Sun Capital |
McDonald's (MCD), the world's biggest restaurant company, said Monday it reached a deal to sell its Boston Market chicken chain to private equity firm Sun Capital Partners for an undisclosed amount.
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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
Be sure to visit Foodservice.com daily for the latest industry news!
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| For information about sponsoring this newsletter, please visit our Marketing Center |
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MAJOR CULINARY OPINION MAKERS SUCH AS ANTHONY BOURDAIN AND David Weingarten have lauded its cuisine. Bobby Flay, in preparation for a recent television appearance, studied the techniques of its cooks. The Zagat Guide sings its praises, and even the late and most venerable Julia Child once selected its signature dish as best in class during a taste test. And it's not just celebrity foodies that love the place. Over the years it has captured the admiring attention of movers and shakers ranging from Franklin Delano Roosevelt to Elvis Presley to The Beatles. On an episode of Seinfeld a character in line at a theatre memorably moans, "I don't want a movie hot dog, I want a Papaya King hot dog!" Far more goofy than glamorous in appearance - the store walls are plastered with amateurish bright yellow signs wallowing in hot dog trivia and self-promotion - Papaya King is hardly the sort of place one associates with significant culinary achievement or history's luminaries and glitterati. Yet since its opening by the late Gus Poulos on Manhattan's East Side, in 1932, the 450-square-foot, minimalist-menu, fruit-drink and hot dog stand has exercised a significant pull on the dining sensibilities of the Big Apple, from its hot shots to the hoi polloi. It has become, as it celebrates the 75th year of its existence, an icon of street food gone famous for reasons that are simultaneously obvious (good, cheap eats and local pride) and elusive (there's not much 'there' there). Currently the chief promoter of the Papaya King phenomenon is its president, Dan Horan. A food industry veteran and a Yale MBA, Horan has been with Papaya King since 1999 when investment firm Founders Equity, with an eye to franchised expansion, purchased the Poulos family business. While expansion is still very much part of the Papaya King plan, Horan admits there have been challenges over the past decade with both the traction and the translation of the concept. First of all, explains Horan, the initial intent of the expansion was to tackle the New York metro area, where Papaya King had already captured that certain cachet. Although real estate prices were high in 1999 New York, it was fully anticipated that price valleys would appear along with the peaks, but a downward phase has yet to manifest. As Papaya King works best as a high-profile corner unit, the availability of attractive and economically viable New York real estate has been virtually non-existent.
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"No matter how difficult it seems at the time, it's easier to do the right thing than spend a lifetime regretting you didn't."
- Robert O'Malley
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Employee Health - Part 6-Responsibilities of the Permit Holder, Person in Charge, Food Employee and Conditional Employees
Our goal for writing these articles is to give you, the operator, a better understanding of the current 2005 FDA Food Code.
Question: During the second interview with a conditional employee, I have found out that the person reports a disease or symptom listed in the Food Code, what do I do?
Answer:
The purpose of employee health observations are to reduce the likelihood that certain viral and bacterial agents will not be transmitted from the infected food workers into the food. The agents of concern are known to be readily transmissible via food that has been contaminated by ill food workers. Over the next few months we’ll explore Chapter Two of the 2005 Food Code.
If a conditional employee reports a disease or symptom listed in the Food Code and shows that the disease or symptom makes the conditional employee an individual with an ADA disability, the employer may withdraw the job offer only if:
The job involves food handling; and
The employer determines that either there is no reasonable accommodation that would eliminate the risk of transmitting the disease through food, or any such accommodation would be an undue hardship to the business.
There is no need to offer the conditional employee a vacant position not involving food handling as a reasonable accommodation.
Details Available in our Food Safety Area
For further information, contact your local, regional or state regulatory agency.
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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 .9% and was a whopping 6.8% larger than last year. Carcass weights have climbed above year ago levels which has helped bring a boost to beef production. However, overall slaughter ready cattle supplies are anticipated to remain tighter than last year through the summer which should temper beef output over the next month. The beef markets are mostly trading sideways due in part to recent export market challenges. Forward buying interest remains strong which is expected to spark beef prices upward again sometime during the next week. Prices per pound FOB from USDA.
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Dairy |
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June cheese production was .8% less than 2006 with noteworthy year to year declines in American (4.6%) and cheddar (4.3%) output. June butter (9.3%), nonfat dry milk (2.1%) and dry whey (5.5%) production were all greater than last year. Tight European inventories continue to fuel speculation of an increase in US butter exports to the region. Butter prices have been fairly stable since May but a seasonal rise in sales and butter export interest may influence the butter market higher soon. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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Chicken output continues to trend above year ago levels. Chicken production during July is estimated to have been nearly 6% larger than the previous year. With the six week moving averages for broiler egg sets (1.9%) and broiler chick placements (2.7%) higher than 2006, fairly strong chicken production gains are anticipated to persist into September. The chicken markets are relatively stable due in part to pending Labor Day feature activity. History suggests that boneless skinless chicken breast and leg quarter prices could move downward next month. Prices per pound except eggs (dozen) FOB from USDA.
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Seafood |
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The whole salmon market is coursing lower. Salmon feature activity has suffered in recent months due to the previously inflated price levels. Because demand is difficult to recapture additional salmon market declines may be impending. The Newfoundland snow crab fishing season has reached 96% of quota. The snow crab leg market is firm. Prices for fresh product, unless noted per pound from Fisheries Market News.
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Pork |
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Pork output last week rose .7% and was 7.1% larger than the previous year. The large year over year increases in pork production are pressuring many of the pork markets lower. Pork producers will need cutbacks in output or a surge in demand (remember the Chinese export rumor?) to bring the pork markets into better balance. The ham market is tracking upward as buyers begin to secure product for the upcoming holiday season. Prices per pound FOB from USDA.
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Produce |
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Onion supplies continue to improve as the Washington harvest expands. Onion shipments last week rose 3.3% from the prior week. The onion markets are moving downward. Fairly engaging onion prices are likely to persevere through the end of the month. Warm weather throughout the country continues to aid the tomato crops. The tomato harvest last week was roughly 15% larger than the same week a year ago. The tomato markets remain depressed. The lettuce markets are relatively stable. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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The industry is anticipating this Friday's wheat supply and demand report. Tight world wheat inventories are anticipated to cause fairly elevated wheat prices to endure. 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 Midwestern harvest is getting underway and California production is building. California tomato output this week may be the largest weekly total since 1999. The canned tomato markets are steady. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - June frozen cut corn (13.9%) and cob corn (6%) stocks were both notably less than a year ago. The processed corn 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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BIG expansion or small
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First time restaurant owner seeking advice. Ive been really struggling with the next step for the restaurant.
It's a small family run place on a short term lease... lease will expire in 10 months. We chose a rather poor location as this is what we could afford (start up funds consisted of life savings, one loan from a friend, and credit cards... we paid everything back in the first year)... we figured if our concept could work here, it would be profitable in a better location.
Altogether, we are pleased with the major results...yes, there are places that definitely need work, but overall, we are pleased... So we want to continue but in a better location. We are able to get private funding for the relocation and have a couple seperate individuals interested in partnering when we relocate...if we decide to take a managing partner... we will definitely be taking silent partners whichever route we choose.
So we have three options at this point:
1) Take a very small step... better location (maybe a 4-5 out of 10)... least amount of start up funds needed. And ultimately we will retain a large majority of business. BUT, the 100 plus hours per/week would continue for at least 2-3 more years
2) Take a medium size step... a very decent location (maybe a 6 of 10)... would need to give up a little more of the business to get the funding, but my brothers and I would still be the major owners of the company retaining about 65%... other partners would be silent... our work load would be a little less here like maybe 80 hours p/week which is ideal for me.
3) Big step... we have found a really good location (like an 8 of 10), but this is scary! I am humble enough to know my limits and we would definitely want an executive managing partner for this. But we would be giving up minimum 60% to the new partner/funding source. With this opption, we would have stipulations on additional locations which would be to our benefit.
I have read partnership horror stories here so I am slightly hesitant about the #3. But it seems like option 3 is the closest to a guarantee for success. I do think we could be successful in options 1 and 2, but there would be a long road ahead of us and additional relocations.
We are young and still relatively green so any advice appreciated.
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Should I stay or should I go?
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My husband and I have owned a full-svce rest & bar for 12 years. It's a $$ maker and is located right on a lake in Michigan. The last 2 yrs have been tough - the economy here is horrible and getting worse (in my opinion). We originally purchased the restaurant as a way to work for ourselves, make a living, and hopefully the investment of the property, land and liquor license could contribute to our retirement when we were ready to sell.
Well, my dilema is this...we're not sure if we are 100% ready to sell, but we have some investors that own property adjacent to ours that have let us know they would like to purchase the restuarant, the building, the property, the business, and the 2 homes adjacent to it.
I am 42, my husband 55. We would have to start a new chapter in our lives, which is not a big deal - as a matter of fact it's pretty exciting. BUT, we're just not sure if we're ready to go!! There are so many things we wanted to do, but never had the energy or $$ to pursue.
What would any of you do in this situation? How do you leave GRACEFULLY??? This is a small community where everyone knows everything about everybody. I don't want people to think we "sold out"....but then again, what's wrong with taking the $$ and run right? Arggghhhh......thoughts please.
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Alexander the Great’s soldiers introduced me
I am a perennial found throughout southern India. I became a popular in Greek and Roman cooking after Alexander the Great's soldiers introduced me to Europe. Today I remain popular in Eastern and Arab countries but receive little attention in the west with the exception of Scandinavia, who, strangely enough, has taken quite a liking to me. I am elite in my class, only being out priced by the likes of vanilla and saffron. Beginning as a thumb thick creeping root stock I grow up to 8 feet tall producing a three-celled pod containing up to 18 seeds. Long dark-green leaves with lanceolate tops and silky smooth bottoms protect my pod. My yellow or bluish flowers can be found near the ground. My Malabar variety is tops, but often substituted with the lesser qualities of the Cambodian or Sri Lankan varieties, respectively. Although I can be found in ground or seed form, it is best to buy me by the pod to insure I am not mixed with imposters. My pod color will vary by region due to the style of processing. I'm sun-dried and green in India, oven-dried and brown in Asia and Europe, and bleached white in the United States. Used as a substitute for gluten, I can be found in breads and cereals. I also add flavor to eggnogs, wines and liqueurs, fruit compotes, fruitcakes and marinades. I am a prime ingredient in curry and garam masala. A few of my seeds steeped in boiling water makes a soothing tea that will aid digestion. Sometimes you will find me used as a replacement for ginger or cinnamon. I am a good source of potassium and also provide calcium, iron and zinc.
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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