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Volume 8, Issue 38 September 28th, 2007 |
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Weekly News in Review
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| Biscuits Drive Breakfast Sales in Quick-Serve Restaurants |
In the twilight of her life, Maurice Jennings's grandmother, Emma, called Jennings and his brother to her bedside, took both boys by the hand, and said, "I'm going to give one of you the recipe for my biscuits and the other one the farm. Maurice, you are the oldest, so you can choose first."
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Read Article Browse All News | Source: QSR Magazine |
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| Mistake costs dishwasher $59,000 |
For 11 years, Pedro Zapeta, an illegal immigrant from Guatemala, lived his version of the American dream in Stuart, Florida: washing dishes and living frugally to bring money back to his home country.
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Read Article Browse All News | Source: CNN |
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| Two bidding groups emerge for Wendy's: report |
A group involving title insurer Fidelity National Financial Inc and several private equity firms has emerged in the bidding for burger chain Wendy's International Inc , the Wall Street Journal reported on its Website on Thursday.
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Read Article Browse All News | Source: Reuters |
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| Hardee's, Carl's Jr. and PETA Reach Deal |
The Hardee's and Carl's Jr. fast-food chains will begin purchasing eggs and pork from suppliers who do not keep animals in cages or crates, spokesmen for Hardee's and People for the Ethical Treatment of Animals said Wednesday.
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Read Article Browse All News | Source: Associated Press |
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| City of Los Angeles Formally Endorses Menu-Labeling Bill |
The Los Angeles City Council today voted unanimously to join other cities, counties and health organizations around the state in calling on Governor Arnold Schwarzenegger to sign a bill that would require large chain restaurants to post nutritional information on their menus and menu boards.
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Read Article Browse All News | Source: Hotel News Resource |
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| Top chef spices hospital menus |
Ferran Adrià is widely acknowledged as one of the best chefs in the world, famous for his innovative dishes. People wait for months to get a table at his legendary restaurant on the Costa Brava, El Bulli. But now the Catalan chef has turned his attentions to hospital food.
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Read Article Browse All News | Source: The Guardian |
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| Cooking with Alice Waters: California Food Revolutionary |
Alice Waters has become one of the best-known and most influential American chefs since the 1970s. She has been credited with single-handedly creating a culinary revolution in the United States.
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Read Article Browse All News | Source: Et Cetera |
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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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Web Site Wisdom
By Steve Weiss
IT IS INCREASINGLY DIFFICULT TO REMEMBER LIFE BEFORE THE INTERNET.
And yet, like QSR magazine, the World Wide Web is really not much
more than a decade old. My how time and information fly!
Perhaps all new publishing ventures are at first a bit longer on enthusiasm
than quality content, a notion that is hardly dispelled by looking
back at some of the Web sites launched by major quick-serve corporations
in the mid-1990s. Reviewing the earliest versions of the
consumer Web sites of McDonald's, Burger King, Wendy's, Jack In The
Box, and the like, one gets a testament to the glories of mediocre clip
art and arcane corporate accomplishments. Try to picture the Domino's
Pizza home page of today without a tempting pizza photo or a selling
proposition. Instead there was a small picture of a cartoon truck driving
around a primitively drawn earth, with jokey copy devoted to the
revelation that the 1,000th Domino's was opened in Perth, Australia.
The description resonates with William Rice, president of the Web
Marketing Association. Back in 1997, reports Rice, the WMA
began an influential awards program that annually recognizes Web
site achievement. Rice freely admits that the earliest era of Web site
development was mostly a celebration of geek ambition, i.e. a techie
show-off opportunity devoted to delivering some variation of the message,
"Hey, we're on the Internet."
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"Succeeding makes you forget the failures."
- Harry Cordellos
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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 September 1st US cattle in feedlot inventory was 6.2% less than last year. August cattle placements into feedlots were 7.5% smaller than 2006. Lower cattle placements this summer are behind the expectations for a tighter supply of slaughter ready cattle this fall compared to a year ago. Beef production during the 4th quarter is forecasted by the USDA to track 3.3% less than 2006. As a result, the futures markets are anticipating much higher beef prices in the coming months but economic challenges could temper pending beef demand and beef market increases. Prices per pound FOB from USDA.
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Dairy |
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Milk cow slaughter during August was 2.1% less than last year but virtually even with the previous 5 year average for the month. Milk farmers are expected to steadily build the milk herd in the coming months due to solid margins experienced this summer. Thus, notable milk and dairy product output gains should be forthcoming. Ample butter stocks are influencing the butter market downward. History suggests that the butter market could bottom shortly. The cheese markets are trending lower. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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The August broiler type chick hatch was 2% larger than a year ago indicating that chicken production expansion should continue well into the fall. However declining chicken prices and record high feed costs could cause chicken producers to rethink growth plans as the winter nears. The chicken breast markets are tumbling lower due in part to a seasonal decline in demand. Additional chicken breast market decreases are probable. Last year the boneless skinless chicken breast market fell 10.6% during the next 10 weeks. August 31st chicken wing stocks were 30% larger than last year. Prices per pound except eggs (dozen) FOB from USDA.
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Seafood |
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Snow crab leg supplies are fairly limited and the market continues to trade at its highest level since the winter of 2004. Upside market potential for snow crab prices should be minimal with cyclical charts suggesting possible market decreases in early 2008. The salmon market is volatile and supply levels appear to be improving. Additional salmon market declines could be forthcoming during 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% and was 4.3% greater than last year. An abundant supply of live hogs is expected to lead to record pork production levels this fall. In turn, downward pressure on many of the pork markets should occur during the next few months. Ham prices usually move upward in late October but lethargic export demand and ample supplies may cause engaging ham prices to endure. August 31st ham stocks were 38% more than 2006. Prices per pound FOB from USDA.
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Produce |
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Onion supplies are relatively ample as the northwestern onion harvest progresses. Onion shipments last week were 16.3% greater than the same week a year ago. Adequate stocks and fairly engaging onion prices are anticipated to persevere through the fall. The mid south tomato harvest will culminate over the next few weeks as Florida output gets underway. Favorable growing conditions in Florida should mitigate any forthcoming tomato harvest market volatility. Asparagus imports will build during the next month. The asparagus market is trending downward. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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The US corn and soybean harvests are progressing. The large corn crop is leading to various storage and logistical challenges. However, expectations of tighter grain supplies in the coming year will likely continue to inflate the grain markets. 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 remains strong compared to prior years with output projected to reach 11.1 million tons by the end of this week. The canned tomato markets are relatively steady. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - The August 31st frozen green bean (4%) and cob corn (6%) inventories were larger than last year. August 31st cut corn (14%) and green pea (4%) stocks were less than 2006. The processed 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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When you buy a restaurant, are you just buying a name?
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I think I understand this, but help me out. Let's say I am looking at buying a bakery listed at 80 grand and the equipment and inventory are available at say 100 grand and 5 grand, respectively. So, for 185 grand I get everything needed in place and ready to go, but for 80 grand I get an empty shell and have to get my own equip. and supplies. Correct? In essence, I would I be paying 80 thousand for an "established and loyal" customer base (I think). Is that the idea? It appears that depending on the situation, one would be better off doing everything from scratch so to speak instead of buying someone else's business, especially if you think you can get a better location or better equip. or the same equip. at a better price, etc. Is my line of thinking accurate or not?
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Opinions Wanted (Coffee)
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I don't want you guys to get sick of all my questions, but I love to get all the different feedback. We're trying to decide on who to go with for our coffee. We were very dissatisfied with the foodservices selections, so we looked into S&D as well as a New England Coffee distributor. What is your experience with these different providers? We are leaning towards N.E.C due to the flavor of the coffee/local service/distributor and provided POP's. Of course, this is fairly expensive compared to cheaper options. Does anyone suggest just BUYING the equipment and buying the coffee ourselves from somewhere like Sam's Club?? Just trying to see all the different aspects before making a choice.
Thanks again for the input!
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I'm often called a homely tuber
I'm often called a homely tuber, and being thin-skinned doesn’t help. Some people consider me a cross between a potato and an apple. My roots can be traced back to the days of the Aztecs and Incas, and I have always been very popular throughout Central and South America. Today I am also grown in Asia. Although I am a legume, I am grown mainly for my tuberous roots. I have a nubby, pointed end, white juicy flesh, and a thin fibrous dusty brown skin. When full grown I can be as large as one foot in diameter, and weigh as much as 22 pounds, but I am usually dug up when I am about 5 inches in diameter and about 3–5 pounds. Cold kills, so you won't find us in regions that have frost. Don't even think about growing us anywhere north of the Texas Oklahoma border. I have two varieties: pachyrhizus tuberosus & pachyrhizus erosus (the second is the one you usually see). I have a sweet nutty flavor. While I'm watery when young my older, dried up relatives are usually ground into flour. I maintain my crispness when cooked. I get a beautiful tan and taste very sweet when deep fried. I can also be simmered in soup or sliced raw into salads, baked, steamed, boiled, or mashed. Use me like water chestnuts or grate as a passable (milder) daikon radish substitute. Loaded with starch, I am also high in vitamin C, and I have some iron.
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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