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Volume 8, Issue 34 August 24, 2007 |
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Weekly News in Review
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| Welcome to the new world of room service |
Goodbye limp French fries, hello fine dining: Room service has woken up from a long, dull nap.
Whatever you want, you can get it 24 hours a day at some hotels—whether it's on the menu or not. And it when it arrives, it may come in courses served sequentially, as in a fine restaurant. Can't decide between the 1,000 different wines offered? No problem. The room-service sommelier will be happy drop by.
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Read Article Browse All News | Source: Forbes |
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| The Most Innovative Corporate Cafeterias |
For many workers, the company cafeteria offers all the appeal of airline or hospital food—assuming, of course, you're not left dining from a vending machine. However, even in this era of rigorous corporate penny-pinching and wolf-a-sandwich-at-your-desk deadlines, some worker-diners enjoy a different mealtime experience.
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Read Article Browse All News | Source: BusinessWeek |
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| Mercury in Fish: FDA Faulted |
Eating fish is good for you, as numerous studies confirm. But there are certain fish, such as swordfish and shark, that you might want to eat sparingly.
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Read Article Browse All News | Source: BusinessWeek |
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| Big Mac creator gets his due |
In 1967, the McDonald's franchisee got permission from the corporate office to put two beef patties on a hamburger bun. A year later, the Big Mac he lobbied so hard for made it onto the menu of every McDonald's restaurant.
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Read Article Browse All News | Source: Fairfax New Zealand |
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| 6-figure incomes at Chipotle |
After college, Saul Muniz wanted a job that could help him pay down school debt while he figured out his next step.
He became an assistant supervisor at Chipotle Mexican Grill, entering a quick-service industry notorious for high turnover and low pay.
Nearly nine years later, the 32- year-old's one-time stopgap job has turned into a career with a potential six-figure paycheck.
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Read Article Browse All News | Source: Rocky Mountain News |
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More News | Casual Dining News | QSR News | Fast Casual News | Manufacturer News
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Operation Employee Loyalty
By Ty Freyvogel
Every entrepreneur knows the hectic lifestyle that comes along with starting and running a company. (Heck, most of us live for the craziness!) But have you ever considered how this work schedule affects your employees? You can bet the fate of your business on the fact that they don't enjoy the long hours or the days (and nights) they must unexpectedly come into the office to handle the latest emergency. If too many such days come and go without any acknowledgement from you, you can bet they'll be handing out their resumes all over town. And since your employees make or break your business, you must keep your best ones around.
Employees of small businesses are often asked to go way beyond the call of duty. And they usually do it without receiving huge paychecks. But not being able to pay hefty salaries doesn't mean you can't take advantage of a million other ways to create happy, loyal employees.
Think about it. You know your employees' points of pain and you know what makes them happy. If you use this information to meet the special needs of your employees and even surprise them with a few extra perks, you will be able to build strong relationships with them - and they, in turn, will be willing to go the extra mile for you.
Here are 12 ways to keep your overworked and (perhaps) underpaid employees loyal to you and your company:
Provide them with much-deserved time off. Time off doesn't have to translate to the business being understaffed for the day. There are all kinds of ways to give your staff a little break without slowing the business down. Give them Friday afternoons off in the summer. Or give them either the day before or the day after their vacation off to relieve the stress that always accompanies taking off work.
Give them bonuses at critical times. Presumably, you work closely with your employees and know a lot about their lives outside of the work. Act on this knowledge in ways that benefit them exactly when they need it most. If one of your employees has a new baby or a sick spouse or child, a bonus will help ease the financial burden during these times.
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"The best thing about the future is that it comes only one day at a time."
- Abraham Lincoln
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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 August 1st US cattle in feedlot inventory was 4.8% less than last year but the 3rd largest for the month this decade. July cattle placements into feedlots were 17.2% lower than 2006 and the smallest for the month in over 11 years. With 2 successive months of disappointing cattle placement volume, cattle supplies are anticipated to tighten versus year ago levels as the fall progresses. In turn, 4th quarter beef output should decline 1-3% from a year ago. Higher beef prices are projected to occur in the coming months, but if the summer is any indication, consumers should ration demand. Prices per pound FOB from USDA.
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Dairy |
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July US milk production was 3.7% more than last year due to a 3.4% increase in milk per cow yields and a .3% rise in the size of the milk cow herd. The US milk cow herd is now estimated to be the largest in 5 years. This factor and profitable milk farmer margins should fuel solid milk output growth this fall. Thus, cheese and milk prices are anticipated to peak soon and then move modestly lower. US butter exports could expand during the 4th quarter. Modestly higher butter prices may be pending. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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The July broiler type chick hatch was 2% larger than last year confirming that chicken producers are attempting to expand chicken output. Chicken production during the 4th quarter is expected to average 2-3% above year ago levels. As a result, lower chicken prices are anticipated over the next few months. History suggests that the boneless skinless chicken breast market should peak shortly and then begin a downward trend that carries deep into the fall. The 3 year average decline for the boneless skinless chicken breast market during September is 11.6%. Prices per pound except eggs (dozen) FOB from USDA.
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Seafood |
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The whole salmon market is jumping sharply higher due in part to slowed farmed Atlantic production. Cyclical charts suggest whole salmon prices could remain inflated over the next few weeks. June US Gulf of Mexico shrimp landings were 1.5% more than the previous year. US shrimp supplies should be adequate for the upcoming holiday season. 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 was 2.3% larger than a year ago. Canadian hog farmers continue to liquidate the swine herd due to rising feed costs and the appreciated Canadian dollar. The July 1st Canadian swine breeding herd was the smallest in 5 years. However, the US is picking up the slack with the June US/Canadian combined breeding herd estimated to be the biggest since 2002. Lower hog prices and increased pork output are likely in the coming months. Prices per pound FOB from USDA.
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Produce |
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Lettuce shipments fell modestly last week and look to decline further in the coming days. In addition, overall lettuce demand has been solid. Consequently the lettuce markets are moving upward. Lettuce prices could remain relatively inflated during the next 2 weeks before returning to more normalized levels. The tomato markets may become volatile soon as the major eastern US output areas begin to shift south. Last year the large mature green tomato market rose notably throughout September. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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The 2007 US soybean harvest is projected by the USDA at 2.625 billion bushels, 17.7% less than last year. The soybean 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 - 2007 US tomato for canning production is projected at 12.6 million tons, 18.9% larger than 2006 and the 2nd biggest crop on record. Some downward pressure could occur on the canned tomato markets this fall. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - 2007 green bean for canning output is forecasted at 498,708 tons, the smallest production in 6 years. The canned 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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Profit Margin
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Have been running my own restaurant for over a year now, part of a small country inn I own. We don't seem to be making any money when expenses are paid. I'd like to know what the expected profit margin should be for a full service operation. We serve dinner four days a week and breakfast five days.
Any thoughts would be appreciated.
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What's your opinion? Any Advice?
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Hello to all of you,I have been visiting these forums for awhile now but this is my first post.
I own a restaurant (which is struggling already) ,been open for 3 years this January.It's located in a town that floods with summer tourists otherwise the pop. is about 30,000.At least 100 restaurants here so when the tourist season is over many struggle. That is the first strike, second my location is BAD, upstairs, elevator access(no walk by-look in window-let's try this place)and now for the third usdex deleted my ad in the phone book- not just the ad but also the plain listing in the white and yellow pages.This area has about 4 different phone book companies for our town and surrounding areas, we also have one for our city specific(which thankfully we are still in)We only had 1 other ad( USDEX)and all the rest was just the free listing.They, DEXMEDIA, has no answer to why this happened,just that they don't know and are sorry.I quickly purchased an online ad so at least we would be in their online directory and sort of brushed it off. Now I've found out when the new publication of one of the other phone books came out this week we are deleted from there as well, when I called customer service found out that USDEX is one of their sources for collecting data.Does this spell doom? How can I fight back and get our name and phone # out there? We advertize in the local paper and 3 local travel magazines.Do you think most people browse the restaurant section looking for a restaurant ,or do they search more on line, or just call the 411 operator.
Thanks for your advice in advance
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I am more closely related to jelly fungi
I am a part of the ascomycete family, but many think I am a basidiomycete. I am more closely related to jelly fungi and coral fungi than you may think. Confusing as this may seem, I am still the most popular, and some say the "aristocrat" of the bunch. Be extremely careful not to confuse me with look-a-likes because some are poisonous, and some falsely take on my image. I grow in the wild, but can be found in most specialty food stores. I am both an import from Europe and domestically grown in the United States. Like many of my "so-thought" relatives, I only grow in unique climatic conditions, but those conditions can occur anytime between April and August. I can be found peeking from just melted snow. Climate and environment can determine whether I am black, blond, or white. Traditionally I could only be found in the wild, but recently you humans have managed to cultivate me in factories; you have replicated my shape and size but you'll never duplicate my unique nutty, earthy flavor. My stems can be quite tough, and I taste best when I have a short stem. I am hollow inside, and have a honeycomb design on my, in most cases, club-shaped top. My culinary uses are diverse; from the common stuffer to the most exquisite of cuisine, I am certain to tantalize your tongue. If you're a die-hard nutritionist, then don't bother eating me; I have very little nutritional content. Maybe a trace of vitamin C, and a little bit of iron, a smidgen of calcium and tad of fiber. I am about flavor and the Rites of Spring.
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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