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Volume 8, Issue 36 September 14, 2007 |
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Weekly News in Review
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| 'Ratatouille' effect: Mom, can we have French tonight? |
This could be the greatest thing to happen to French food since young Gaston LeNotre got his first Easy-Bake Oven.
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Read Article Browse All News | Source: Chicago Tribune |
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| What a bathroom says about a restaurant |
I recently visited a popular casual restaurant in the Tenderloin, and after seeing the bathroom, I wanted to turn around and walk out; however, since I was researching it for a restaurant review, I stayed.
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Read Article Browse All News | Source: SF Gate |
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| Are London restaurants the best in the world, or overrated and overpriced? |
London has overtaken Tokyo as the most expensive city in the world for dining out. It's dearer than Paris and double the price of New York.
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Read Article Browse All News | Source: Independent News and Media Limited |
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| $40 entrees on the table in many restaurants |
When it comes to entree prices at restaurants across the nation, 40 really is the new 30.
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Read Article Browse All News | Source: USA Today |
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| McDonald's stock jumps as company boosts dividend 50% |
McDonald's (MCD) stock surged to an all-time high Thursday after the fast-food chain announced the largest dividend increase in its history and pledged to return more money to shareholders than Wall Street expected.
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Read Article Browse All News | Source: USA Today |
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| Burger King to limit ads aimed at kids |
Burger King Holdings said it will limit advertising aimed at children under 12 years old to foods that meet strict nutritional guidelines beginning in December 2008.
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Read Article Browse All News | Source: South Florida Business Journal |
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| Chic Baghdad restaurant keeps doors open despite war |
Sitting nonchalantly at a table after a heavy meal, diners smoke water pipes as the afternoon drifts by, a bubbling marble fountain helping to drown out the harsher realities of daily life in Baghdad.
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Read Article Browse All News | Source: AFP |
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| NYC Rule Posting Calories on Menus Nixed |
A judge struck down a New York City rule Tuesday that required fast-food restaurants to post calorie counts on their menus, but he suggested that expanding the rule to include more restaurants could make it legal.
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Read Article Browse All News | Source: Associated Press |
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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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Wine Cellar Investments
By Joe Dunbar
An article entitled "The Best Restaurants For Wine Lovers" is featured in the current issue of Wine Spectator magazine (with category lists of the 3,955 award winners). The award winners are also featured in the dining guide which is formated by country and region. You can find lots of winners in major American cities. New York has the most winners of any city - 196.
In the same issue, Harvey Steiman points out new trends with an old American favorite titled "The New American Steak House" with a focus on high profile chefs. In his excellent article, he states: "The classic steak-house wine cellar focuses on Cabernet Sauvignon and Bordeaux." Only two of the 48 American winners of the Grand Award were steak houses. Many steak houses are listed in the broader award category named "Award of Excellence" since their inherent focus on reds keeps them from inclusion in the Grand Award list.
Some of the wines which may distinguish a Grand Award winner from an Award of Excellence winner are featured in a August 3, 2007 Wall Street Journal article "First Growths Make Their Debut" written by Dorothy Gaiter and John Brecher. The 2004 first-growth Bordeaux wines are the focus. They mention the significant drop in price for first growth wines in 2004 vs. 2003 (one of the finest vintage years).
Should you invest in these first-growth Bordeaux bottles at an average of $301 per 750 ML?
Unless you are commited to a long term quest for the Grand Award, you may want to spend your $301 on a full case of popular domestic wine. My experience includes 10 clients with significant wine inventories. In every study, the revenue generated by top vintage Bordeaux bottles was minor in relationship to total wine sales. I'm sure many wine shops experience a similar phenomenon. Most of the wine revenue will be generated by popular, more affordable bottles.
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"Never doubt that a small group of thoughtful, committed people can change the world. Indeed it is the only thing that ever has"
- Margaret Mead
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Employee Health - Part 7 - 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: I am the person in charge and I have an employee whom has symptoms of vomiting and diarrhea. What do I need to do?
Answer:
The purpose of employee health observations is to reduce the likelihood that certain viral and bacterial agents will 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.
By using Decision Tree 1 (FDA Food Code Annex, Page 333) you will be able to resolve the issue of exclusion or restriction.
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 was 1.1% more than the previous year. Beef output will track downward through the end of the year and likely trend below 2006 levels due to a lesser near slaughter ready cattle supply. The USDA current forecast has 4th quarter beef production falling 3.3% from the prior year. Seasonal charts indicate that the USDA choice boxed beef cutout average should modestly decline over the next 2 weeks before beginning a sharp upward course. Limited prime graded cattle stocks are expected to persist into the holiday season inflating the prime beef markets. Prices per pound FOB from USDA.
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Dairy |
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July butter (21.8%) and nonfat dry milk (28.3%) output were both higher than a year ago as inflated class IV milk prices stimulated production. US butter exports are growing due to elevated price levels in the EU. July US butter exports were 51.6% more than last year. The influence on domestic prices was nominal however as exports remain fairly small compared to the total supply. The butter market may steady soon. History indicates that the cheese markets should course lower next month. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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July US chicken exports were 4.7% larger than a year ago and a record due to a notable surge in trade with China/ Hong Kong (12.2%) and Russia (16.8%). 2007 US chicken exports through July were also 4.7% more than last year accounting for 14.5% of production compared to 13.6% in 2006. Continued strong US chicken exports would likely be bearish for chicken breast prices as it will encourage US chicken output and the large majority of US chicken trade is made up of leg quarters. Cyclical charts indicate that modestly lower chicken wing prices should develop in October. Prices per pound except eggs (dozen) FOB from USDA.
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Seafood |
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The US has lowered their tariffs on shrimp imports from India marking the 2nd notable import tax reduction (Ecuador) in recent months. Additional tariff cut adjustments may be impending which could bring a boost to shrimp imports and would be bearish for shrimp prices. July US shrimp imports were 2.1% less than 2006. The shrimp markets are stable. Prices for fresh product, unless noted per pound from Fisheries Market News.
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Pork |
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July US pork exports were 3.2% larger than a year ago with a notable increase in trade with China/Hong Kong. 2007 US pork exports through July were still 2.7% less than last year. Pork trade with China may remain fairly robust in the coming months due to disease problems with their swine herd. Still, gains in US pork output are likely to offset any increase in pork exports. The USDA is projecting fall US pork production to rise 4.4% from 2006. Prices per pound FOB from USDA.
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Produce |
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California avocado shipments continue to trend well below year ago levels due to the freeze experienced in the growing areas last winter. However, US avocado imports from Chile and Mexico are beginning to expand and will likely continue to do so in the coming weeks. Consequently modestly lower avocado prices may be forthcoming. In 2005 and 2006, the avocado market declined + 3% during the next 3 weeks. The lettuce markets are tracking modestly downward. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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The latest USDA forecast has the 2007 corn harvest pegged at 13.31 billion bushels, 27.5% more than last year and a record. The grain markets are erratic. 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 most recent USDA forecast has 2007 US tomato for canning production at 12.55 million tons, 18.3% more than last year and the 2nd largest on record. The canned tomato markets are relatively stable. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - Favorable conditions are behind our recent forecast for green bean for canning output to slightly eclipse (1.5%) 2006. The 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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Menu Changes
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I own a small Barbecue restaurant that sells mostly BBQ sandwiches and giant loaded potatoes. I just learned that my business has a great opportunity to develop into something much bigger. They are constructing a 40,000 square foot medical office right next door to my little restaurant. I recognize the great opportunity I am being given. My question to you, at this point, is what kinds of items should I add to my menu that will appeal to medical folks who will be primarily female?
I have the salads and soups covered - but would like some ideas on some good sandwiches that appeal to women. I am not up on these itmes, because I didn't have a market for them - but I certainly will within a year.
Thank you in advance for any information and insight you can share. I am a sponge!
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Delivery Service
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Hi Everyone,
My family is opening up a restaurant at the end of the year, and my hubby thinks we should provide delivery service immediately because it is big business for the restaurant that is 2 doors down from us. I would like to wait until we get into the groove of things. Anyway, my question is, who out here delivers and what percentage of your sales are delivery? Is adding a delivery service a big headache, or is it not that bad?
Thanks in advance.
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I am the number one cash crop in the U.S.
I am the number one cash crop in the United States. Originating in East Asia (Manchuria), I arrived on the U.S. shores with the Mathew Perry expedition. I have more protein and calories than any other legume. I grow on a small bush two to six feet high. I am raised in a velvety pod that can be gray, yellow, black, white or brown. I have an amazing amount of uses. In my infant stage I am used in salads as a sprout. I am fermented, used as coffee substitute, made into cheese, jam, flour, grits, or used for imitation beef, ham, or chicken. Industrially my oil is used for soap, paint or vanishes. I am also a very popular cooking oil. When brewed I make a wonderful sauce, but often my sauce is packaged without any of me in it. It’s truly a shame that water, salt, vegetable protein, corn syrup, and caramel color, cheaply replace my rich tangy flavor. I must be cooked to neutralize the anti-nutrients I contain (phytic acid, and trypsin). If defatted or dried, I will store moderately well. If fresh, I must be refrigerated or I will turn rancid in short order. When they dry us we are used in stews and casseroles but our pleasant hazelnut like flavor is best when fresh.
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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