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Volume 8, Issue 44 November 9, 2007 |
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Weekly News in Review
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| Chipotle moves away from growth hormone |
Restaurant chain Chipotle Mexican Grill Inc. said Monday it will drop items from its menu with the growth hormone rBGH by year's end.
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Read Article Browse All News | Source: The Denver Business Journal |
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| 65 Percent of Fast Food Restaurants Report Increased Employment |
While industries such as retail, manufacturing, and financial services have cut tens of thousands of jobs, the foodservice sector continues to beef up payrolls, with 65 percent of fast food restaurants reporting an increase in employment levels at both the hourly and management levels.
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Read Article Browse All News | Source: QSR Magazine |
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| Sliders: Miniburgers are big all over Long Island |
It's the greasy fingers, the satisfied smiles, the dabs of ketchup on linen napkins that present the telltale signs: There are "sliders" on the menu. Those clever little mini-burgers are slipping onto plates all over Long Island - at bistros, steak houses, pubs, even Asian-fusion and Mexican restaurants.
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Read Article Browse All News | Source: NewsDay |
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| Meryl Streep to play legendary US chef Julia Child |
Oscar-winner Meryl Streep is to play legendary cookbook author Julia Child in a comedy about a secretary attempting to become a master chef, entertainment press reported Thursday.
Streep, the winner of two Oscars and nominated a record 14 times, will star opposite Amy Adams in the film, which is due to begin filming next year, Daily Variety reported.
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Read Article Browse All News | Source: AFP |
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| Behind the Scenes: Choosing the next Iron Chef |
Michael Symon, chef/owner of Cleveland's acclaimed Lola and Lolita restaurants, is currently competing with some of the country's finest grub slingers on the Food Network's The Next Iron Chef.
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Read Article Browse All News | Source: Fortune Small Business |
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| McDonald's Serves Books With Its Burgers and Fries |
Southern California McDonald's restaurants joined forces with the National Center for Family Literacy to celebrate National Family Literacy Day on Thursday, November 1. The event was designed to encourage Southland families to develop strong reading, writing and thinking skills.
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Read Article Browse All News | Source: Hotel News Resource |
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| Decline in the Restaurant Performance Index |
Restaurant operators are more optimistic about the direction of the restaurant industry and the overall economy, according to the latest results of the National Restaurant Association's Restaurant Performance Index (RPI) -- a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry.
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Read Article Browse All News | Source: NRA Press Release |
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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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Ten Areas of Improvement
ELSEWHERE IN THIS WEEK'S QSR MAGAZINE, THERE'S A Q&A WITH THE PACKAGING DIVA where she lists 10 trends for this year in the area of foodservice packaging. I'd like to give you some of my thoughts on these trends and how you can make use of them to further your restaurant business. I have been writing this column for almost two years now, and I'm proud to say I have covered many of these trends in passed columns, so I promise not to bore you in repeating the detail, but will stick to the big ideas.
First is the rise of the Alpha Female and her role as primary shopper and decision maker. We need to make it ultra easy for the poor over-stressed, tired-out lady. I have no idea how these women do it.
They are wives, mothers, executives, and purchasing agents. All I had to do is remember to change my underwear—my mother told me that in case I was ever in an accident. Anyway, we can help her in some of the areas. Have a packaged dinner for two ready. Have family meals with a special kids' meal package and have carry-out packaging that you can truly eat out of. Try order by number, and work on increasing the speed of the drive-thru, maybe even add curbside delivery or delivery to her home at certain times. Make it simple for her to eat at your restaurant.
Next is the luxury market. Here's one I've been trying to sell for a long time. How about a luxury fast-food outlet? You know, with great looking decor and cool music, healthy food choices, real forks and plates, delivery, and classy packaging. Call it "The Haves." Do everything by credit like the country clubs, no cash. Rich people have no cash anyway.
Another trend is the demise of brand loyalty. Now, this one I don't know about. But, I have often wondered if a generic spin-off of McDonald's would work. You know, hamburgers, cheeseburgers, french fries, sodas, and shakes. Simple paper packaging, friendly people, cheap, fast, and clean. Wait, that's how it all started. And look at it now. One thing you can do is short-term products like the McRib.
Read More
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"Change favors the prepared mind."
- Louis Pasteur
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Employee Health - Part 8 - 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.
Exceptions to Exclusions and Restrictions
Question: I have an employee who has a severe case of vomiting/morning sickness due to pregnancy. Is she allowed to do food preparation?
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.
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 output last week was 4.2% above 2006. Strong beef production gains, an improvement in the percentage of cattle grading choice and ample alternative protein supplies are depressing beef prices. However, the near slaughter ready cattle supply is projected to fall 10% below 2006 levels during the next 2 months which should temper beef output. This factor and holiday demand may influence many beef markets modestly upward soon. The percentage of cattle grading prime for the week ending October 20th (2.8%) was its highest since January but notably below the 5 year average. Prices per pound FOB from USDA.
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Dairy |
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The October milk-feed price ratio at 3.05 was the lowest in 4 months but modestly above the 5 year average indicating historically solid profit levels for dairy farmers. Thus some milk cow herd expansion is likely to persist into the winter. However, growth in the milk cow herd could be slowed in early 2008 if milk farmer margins wane as forecasted. Nonetheless, strong milk output gains are anticipated through the end of the year. The butter market is increasing due in part to holiday demand. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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The October broiler-feed price ratio was the lowest since November 2002 suggesting historically deficient profit levels for chicken producers. Margins are projected to remain poor for chicken producers into the winter which could lead to periods of production cutbacks in 2008. Production cutbacks are typically bullish for chicken prices. Still, recent data indicates that an output slowdown should not occur anytime soon. The 6 week moving average for broiler eggs sets is currently 3.4% above last year and 1.4% greater than 2005. The chicken breast markets are trending lower. Prices per pound except eggs (dozen) FOB from USDA.
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Seafood |
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The 16/20 count shrimp market continues to advance due to demand for the upcoming holiday season and lighter Gulf of Mexico landings. Seasonal charts suggest that the 16/20 count shrimp market could peak soon and then move modestly downward. The rest of the shrimp markets are relatively stable. Adequate salmon stocks may cause the whole salmon markets to remain below 2006 levels into December. 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 was 5.8% larger than the prior year. Strong pork output gains are anticipated to endure into December. The October hog-feed price ratio was the lowest in nearly 5 years suggesting very poor hog producer margins. Hog producer margins are expected to be in the red for the next several months due in part to elevated feed costs. Thus some breeding herd liquidation may occur which could be bullish for pork prices later in 2008. Prices per pound FOB from USDA.
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Produce |
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The tomato markets continue to trade at inflated levels as both Western and Eastern output transitions south. The Southern Florida harvest is anticipated to expand in the coming weeks which could pressure tomato prices lower. Most of the potato markets are jumping upward due to a surge in demand for the upcoming Thanksgiving holiday. Once supplies are secured, potato prices may move modestly downward. The iceberg lettuce market continues to decline but could become erratic shortly as the chief harvest area transitions to the Yuma/Imperial Valley region. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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Rising crude oil prices and a devalued US dollar continue to influence the corn, soybean and soybean product markets higher. Inflated grain prices are likely 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 canned tomato markets are fairly stable with ample stocks. However, processors will likely experience a significant increase in raw product costs next year which could limit overall production. 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 estimated at 1.27 million tons, 11.8% less than last year and the lowest level in over a decade. The canned corn market remains firm with market advancement likely. 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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Need some HELP fast
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I am putting together a Marketing plan for a Tapas (small dishes or lounge food) resuarant and 1) I need some input on what you all as experts feel like the Launch promotions and advertising should be?
2) What marketing program should be in place to maintain the business
3) Advertising in papers, magazine, web, ...(really open)
The unique situation here is that the local residents (suburb of Los Angeles) are not familiar with this type of dining so we first have to educate them. Can you all give me some ideas of the best ways to promote such a restaurant
As always i appreciate all your expertise, time and advice
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Tipping. The most over posted topic
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I know I know. This is probably one of the most over addressed topics. But I will address it again.
Do any of you have any ideas regarding some sort of incentive to get people to tip?
Yes, excellent service....great product(s)...these are obvious. The problem seems to be that people feel more obligated to tip (more) generously at franchises than they do at locally owned places.
I'm on the verge of putting up a sign........I'll let you all critique it before it goes up, of course.
Discuss!
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I have no fear of being eaten by rabbits
Although I am a member of the carrot family, I have no fear of being eaten by rabbits. I am beautiful and internationally popular. One of my names is derived from the word bedbug because it is said that I emit a similar odor. An ironic fact considering that I am known for increasing the appetite as well as for being a fragrant ingredient in various perfumes and cosmetics. Dating back over 3000 years, I was used by Hippocrates as a medication. The Romans added me to vinegar to preserve meat, and the Chinese Han dynasty (207 B.C. – A.D. 220) believed I possessed the powers to give immortality. In the Arabian fantasy The Thousand and One Nights, I was referred to as an aphrodisiac. My entire plant is useful, including my roots, leaves and seeds. My flowers are white, pink or pale mauve. My leaves are light green and look a bit like flat parsley, but my taste has much more bite. My long roots have a nutty flavor while my seeds have overtones of citrus. I am used everywhere in the culinary world and I play nicely with beets, onions, or potatoes. My leaves and seeds are essential ingredients in any good curry, and no good guacamole could survive without my leaves chopped into it. My roots thrive when combined with marinated mushrooms, tomato or pasta salads. While my seeds make a lovely tea, as a whole I provide vitamin A, potassium, and calcium. Used as a bitter herb during Passover, you will find me in many a stuffing for Thanksgiving dinner.
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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