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Volume 8, Issue 35 September 7, 2007 |
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Weekly News in Review
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| Chatroom: Buffalo Wild Wings CEO |
Like a good head football coach, Buffalo Wild Wings Chief Executive Sally Smith knows to play to her team's strengths, even under adverse conditions.
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Read Article Browse All News | Source: Associated Press |
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| Mountain bike race course through goes through brewpub |
Allentown is hosting a slew of bike races on Sunday including the first ever Tour de Brew Fat Tire Crit. Competitors will ride through a bar/restaurant from back to front as patrons and race sponsors look on while munching on burgers and sipping brews.
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Read Article Browse All News | Source: Blue Spruce Ventures LLC |
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| Gilbert man's journey: Iraqi torture to Valley restaurant |
Sam Shareef did the unthinkable to his Iraqi torturers. He forgave them.
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Read Article Browse All News | Source: azcentral.com |
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| Cornell Study Finds No Effect on Restaurant Sales for Full-spectrum Lighting |
A real-life test of full-spectrum lamps in a local restaurant found no support for the idea that full-spectrum light changes diners' behavior, according to a new report issued by the Cornell Center for Hospitality Research.
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Read Article Browse All News | Source: Hotel News Resource |
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| Raving Brands Sets Ambitious Goals to Lead Fast Casual |
Following the sale of Moe's Southwest Grill, one of its original and most successful concepts to FOCUS Brands, Raving Brands is ready to do what it does best - develop and grow concepts.
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Read Article Browse All News | Source: Hotel News Resource |
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| Burger King is on a roll |
Burger King Chief Executive John Chidsey jokes that he needs to start checking the record for the longest tenure in the Miami fast-food chain's top job.
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Read Article Browse All News | Source: Miami Herald |
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| KFC's newest ad campaign -- just follow your nose |
KFC has just finished a very clever marketing campaign in Chicago, but it involved no billboards or on-air advertising. Just following your nose to the fried chicken.
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Read Article Browse All News | Source: Chicago Tribune |
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| The Secret Of Restaurant Success: Build, Brand, Repeat |
Opening a new restaurant can be as risky as getting into a car with Lindsay Lohan behind the wheel. Yet while some restaurants around Hartford have appeared then disappeared in rapid fashion, there are others that have not only succeeded once, but upped the odds for success by opening new restaurants under the same brand, in the same market.
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Read Article Browse All News | Source: Hartford Business |
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More News | Casual Dining News | QSR News | Fast Casual News | Manufacturer News
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Hey Kermit, Being Green is Getting Easier (Part 1)
By Lee Simon
With a melancholy melody in the background, our muppet friend shared with us through song that being green was not easy. In fairness to Kermit the Frog, his plea may have been accurate back then. But times have changed. Being green is getting easier. It is becoming more popular. And, dare I suggest, it is even becoming profitable. If you have not already noticed, the green movement has – to use a current buzzword – “tipped.” Environmentally conscious policies are further penetrating the hospitality industry with every passing moment. Hotels and restaurants alike are working to implement green practices. Environmental sensitivity will have a profound effect on the way that hospitality facilities are designed, built, and operated over the next decade. Experts have concluded that humans are consuming one-third more natural resources and ecological services than the earth can regenerate in a sustainable manner. In other words, we are running an ecological deficit. It is time to further explore what we can do as members of the hospitality community to implement existing practices, and, where possible, take the initiative to develop new practices on our own.
Three-Legged Approach
In my view, there are three key components to a green initiative for any hospitality and foodservice operation. First, there are the operational practices and decisions. Second, there are the building related practices which have been developed by other industries and which can be readily adopted. And finally, there are the initiatives, both operational and building related, which are specific to the hospitality industry. These are programs and practices that we as the hospitality industry must develop – because no one knows our industry better than we do.
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"Success is more a function of consistent common sense than it is of genius."
- An Wang
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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 2.4% and was 2.5% more than the same week a year ago. Fairly solid holiday weekend meat clearance is helping influence many of the beef markets upward. Various buyers are limiting purchases expecting some modest general beef market correction which cyclical charts suggest could occur during the next few weeks. Much press has been given to the expectations of tight cattle supplies this fall. However, ample alternative protein stocks and improved percentages of cattle grading choice may mitigate pending choice beef market increases. Prices per pound FOB from USDA.
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Dairy |
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The August milk-feed price ratio was the highest for the month in 6 years suggesting good profit margins for milk farmers. As documented in previous reports, solid profitability should bring a boost to milk production through the end of the year. CME cheese prices are nearing record high levels. However the current inflated prices are dampening forward retail feature activity. In turn, some cheese market price erosion is anticipated to occur next month. The butter market has stabilized. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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The August broiler-feed price ratio was the lowest for the month since 2003 suggesting historically meager profit levels for producers. With elevated feed costs anticipated to endure and seasonal declines in chicken prices likely this fall, chicken producer profitability could suffer. The warm weather experienced throughout much of the south in recent weeks has caused chicken weights to lighten and chicken output to trend closer to year ago levels. Chicken production gains are projected in the coming weeks which could help pressure chicken breast prices lower. Prices per pound except eggs (dozen) FOB from USDA.
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Seafood |
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Whole salmon supplies remain restricted causing elevated salmon prices to persevere. History suggests that expensive whole salmon prices could endure through the end of the month. Large sized Gulf of Mexico shrimp stocks are reported to be short of demand which may influence the 16/20 count market higher over the next few weeks. 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 1.3% and was 2.5% larger than last year. Hog prices are seasonally declining and are currently trading at their lowest level for this week in 4 years. Weakening hog prices should fuel adequate pork production this fall. The USDA is forecasting 4th quarter pork output to be 4.4% larger than 2006. Pork sparerib prices are expected to reach annual lows shortly and remain fairly engaging through the end of the year. Prices per pound FOB from USDA.
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Produce |
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Northwestern US onion production is gaining steam leading to overall adequate onion supplies. Northwestern output looks to be solid in the coming weeks which could cause fairly normal onion prices to occur into October. Lettuce volumes are increasing as demand seasonally slows. Iceberg lettuce shipments last week rose by 13.5% and were similar to the prior year. The lettuce markets are beginning to move modestly downward. Avocado imports are expected to improve as the month progresses. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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Wheat prices continue to soar due to tight world supplies and news of production challenges in Australia. Elevated wheat prices are anticipated to persist. 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 is beginning to seasonally wane but output levels still remain above prior year averages. The canned tomato markets are relatively stable with ample supplies. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - 2007 corn for canning output is projected at 1.29 million tons, 10.4% less than 2006. Corn processing has begun and the 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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Hi Guys, signed our lease, got the keys...
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...and now I'm more stressed than excited!! But I assume that's fairly normal.
Question, since we are newbies in ownership: Did you guys send out a press release, and did you do it yourself? I have to pinch as many pennies as I can, as our personal money is running out and we don't get the SBA loan money until we have a certificate of occupancy in our hand. Things have seemed to be so backwards in this whole process, but I'm sure it's just that we've never done this before.
Should we hit the streets in the area with "Opening soon" flyers to let people know that we are coming? (like neighboring offices, etc) and then do some again when we open our doors? I guess my problem is what the timing is on these things. We HOPE to be open by Oct. 1st, but I know that most times, sh*t happens and things don't work out on the schedule that you hoped. We'll be joining the Chamber of Commerce soon as well. If anyone has any advice to a newbie about marketing and the scheduling of such, I'd really appreciate it. You guys are great!
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Which came first - Food Cost or The Egg?
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Amazingly the debate continues which is more important to a new restaurateur, the cost of an egg or the food cost percentage of selling an egg - what are your thoughts?
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I am tired of being the bowl.
Cut off my head, scoop out my seeds, and fill me up with soup. This is often the story of my life. Named after squirrel food due to my shape my skin can be green, gold, white or variegated in green, yellow and orange. I am a shrubby; creeping plant and my shape is conical with a pointed apex and longitudinally grooved. Compared to my summer cousins I take a long time to grow, averaging about 80 to 100 days. I am in the same family as the melon and cucumber and I am believed to have wild origins in Central America, between Mexico and Guatemala dating back over ten thousand years. Christopher Columbus is credited with introducing my ancestors to Europe. My thin skin is very hard to peel so it is usually left intact. My flesh will reveal a peppery hazelnut flavor that is universally admired. In fact, when not being used as a bowl, you can just cut me in half, drizzle some butter (tanning oil to me) on my flesh, then top with honey, cinnamon, brown sugar, and/or nutmeg. Roast me for just under an hour and I’ll prove to you that bowls are better in plastic, paper or china. Don’t forget to cover me in the oven or my top layer will burn, and I never got along well with aloe. While I am an excellent source of potassium and vitamin A, I also contain vitamin C, folic acid and copper.
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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