|
|
| |
Volume 8, Issue 45 November 16, 2007 |
|
| For information about sponsoring this newsletter, please visit our Marketing Center |
|
|
 |
DQ Only Appears to Be Waffling
By Steve Weiss
THERE'S A STORY ABOUT THE EARLY IMPACT OF THE DAIRY QUEEN CHAIN in Texas that might be apocryphal but hopefully is not. According to
one historical observer, Dairy Queen (DQ) outlets became the social focal point for life in rural Texas towns so rapidly that they would open for
early-morning prework gatherings although they had no breakfast food on the menu. Maybe you could get coffee and a doughnut, but the point
is that right from its earliest days—the chain reached 2,500 units by 1955, the same year McDonald's opened its first corporate unit—DQs
were consecrated as civic turf as important as the town square.
This fairly quaint notion is essential to an appreciation of today's International Dairy Queen (IDQ), which in January will celebrate a
decade of ownership by Warren Buffett's Berkshire Hathaway Inc. It's been an often-stormy 10 years, with core nostalgia and capital necessity
going toe-to-toe over a host of issues from menu expansion to suppliers to unit construction and operational formats. Yet even at 6,000
units, 90 percent of them in North America, it’s hard to deny that the IDQ of today remains a culture built on the backs of mom-and-pop
franchisees and legions of Little League families who have stopped by for a treat on the way home from a game.
From a marketing perspective, the issues are difficult indeed. One can easily discern the divisions between small owner-operators
who see their contribution to community as the modest dispensation of soft-serve summertime treats and the modern corporate executives
who need to grow unit earnings and fully appreciate the rigors of surviving in today's competitive marketplace. Much of this struggle with
regard to marketing is dependent upon a demographic definition of customers. There's an apparent need to decide between the enormous
brand collateral vested in DQ traditionalists and the irresistible appeal of today's coveted 18- to 34-year-old market, which gravitates more
to the hip than it does to history.
Read More
| Click here to share an article with our subscribers. |
|
|
 |
"What we do today, right now, will have an accumulated effect on all our tomorrows."
-Alexandra Stoddard
|
|
 |
|
 |
View updated pricing and information each week on the website for the following food-commodity markets:
|
Beef, Veal & Lamb |
View Detail |
|
Beef output last week declined 3% and was .3% less than last year as beef packers slowed production. With negative beef packer margins persisting and the slaughter ready cattle supply anticipated to tighten, beef output is likely to trend much closer to 2006 levels than earlier this fall through the end of the year. Many of the beef markets are being pressured modestly upward as demand improves for the upcoming holiday season. Further beef market expansion may be impending but ample alternative protein stocks and an improved percentage of cattle grading choice may temper any increases. Prices per pound FOB from USDA.
|
|
Dairy |
View Detail |
|
US butter exports during September grew more than 7 fold compared to last year. Strong export growth occurred to the European Union, Canada and Russia. US butter exports during September accounted for 12% of domestic output compared to just 1.6% in 2006. With EU ($2.61) and Oceania ($1.93) butter prices at a premium to the US, strong US butter exports could persevere which may be bullish for the US butter market. Summer US fluid milk sales were the lowest this decade. Prices per pound, except Class I Cream (hundred weight), from USDA.
|
|
Poultry |
View Detail |
|
September US chicken exports were 36.1% larger than last year due in part to notable surges in trade with Russia (46.2%) and China (101.6%). The devalued US dollar, increasing chicken output and lower chicken prices should all encourage strong US chicken exports to persist. Continued strong export trade would help chicken producer margins and benefit chicken breast buyers as a majority of chicken exports consist of leg quarters and other dark meat chicken items. That being said, the dark meat chicken markets may remain significantly above year ago levels through December. Prices per pound except eggs (dozen) FOB from USDA.
|
|
Seafood |
View Detail |
|
September US shrimp imports were 10.8% lower than the previous year due in part to formidable declines in trade with both Thailand and China. 2007 US shrimp imports through September were 2.3% less than 2006. US shrimp imports could continue to wane due to the devalued US dollar which would be bullish for US shrimp prices. September US salmon filet/steak imports were 4.5% more than last year. Prices for fresh product, unless noted per pound from Fisheries Market News.
|
|
Pork |
View Detail |
|
September US pork exports were 14.7% greater than last year. US pork export gains to China (181%) and Russia (46.2%) more than offset a decline in trade with Mexico. 2007 US pork exports through September were .7% more than the prior year and on pace for an annual record high. Still, strong domestic pork production expansion is anticipated to more than offset any growth in pork exports this fall. Thus fairly engaging US pork prices should endure into the winter. Prices per pound FOB from USDA.
|
|
Produce |
View Detail |
|
Tomato shipments last week were 32% less than the same week a year ago due to limited California and Florida output. Tomato supplies may not reach normalized levels until the end of the month which could cause fairly inflated tomato prices to endure. The chief lettuce harvest area is transitioning to the Yuma/Imperial Valley region. Initial lettuce weights could be light which may lead to modestly erratic lettuce prices. However, overall lettuce stocks should improve as December nears. The 2007 Idaho potato harvest is estimated to be 2.2% more than 2006. Prices shipping point unless noted (terminal) FOB from USDA
|
|
Oil and Grains |
View Detail |
|
The latest USDA forecast has the 2007/08 corn crop estimated at 13.2 billion bushels, 25% more than the previous crop and a record. The grain markets remain erratic. Prices per pound (oils) or bushel (grains) FOB from USDA.
|
|
Canned and Frozen Food |
View Detail |
|
Tomato Products, Canned - Canned tomato supplies are ample and the markets are stable. However, irrigation challenges for California farmers and elevated alternative crop prices could shorten tomato for canning output in 2008. Price per case (6/10) FOB from Supply and Market Report.
|
|
Processed Fruits and Vegetables - The 2007 US apple harvest is projected by the USDA at 9.255 million pounds, 6.2% less than the previous year. Raw product apple prices are inflated and the canned apple market is firm. Prices FOB per case from Supply and Market Report.
|
|
 |
 |
 |
The Employment Center is your gateway
for posting job listings or your resume
into 3 of the most
popular sites
in the foodservice industry.
|
 |
|
 |
|
 |
|
|
 |
Prime Rib
|
 |
|
I'm embarrased to even post this but here goes. I have a full-svce restaurant. I have cooked Prime Rib for large parties (New Yrs Eve, etc) but never before as a "special". I would like to start running Prime Rib on Sat eve's during December but everytime I ask my cooks (line cooks, not chefs) how they would recommend cooking to order they always come back with this "microwave" method that I have no interest in. What if I get a table of 15 that all want Prime Rib cooked all different ways....there has got to be a better way.
I have cooked over 100lbs from raw with bone and without...so the cooking part is not the question...how do I keep it rare for those who want it rare at 10pm if I start serving it at 5pm? How do I cook it up to temp for those who want medium..medium well? I have been to restauarants before that char-grill the meat to temp (which I love) but it's those that want that steaming hot rare piece that I am most concerned with. Thanks for your help!
|
Big Beef or Little Birds
|
|
|
I have a group of forty coming is in mid-December for their Christmas party. One of the ladies in charge asked if I could do something like a steamship round as the main.....hmm. I was opting for something we have offered in the past....more "controlable" items with less of an investment up front, like cornish hens, (huge) beef ribs, etc.
How would you approach this?
|
|
|
 |
I am the flavor. Others are jealous.
I am the flavor. Others are jealous. They call me misfit, fat, short and stubby. But when it comes to taste they know who’s boss. My immediate family has origins in the Baltic Regions of Russia, and South America. It is sad but most likely true that I arrived in the United States in a horse's feed bag. From these most humble beginnings it's somewhat hard to believe that my pinkish-red skin would dazzle taste buds several generations later. It is also true that when compared to my siblings, I am rounder, and shorter. OK I admit it, I'm not exactly what my variety implies. While my smooth, moist yellow flesh is a showstopper on its own, eaters are consistently amazed with my interior streaking of pink. And my flavor, Oh, that nutty, rich, earthy flavor just can’t be beat. This makes me possibly the prettiest and tastiest tuber on the planet. As if all that is not enough, I hail from France, so good taste and good looks are simply natural to me. Best when baked whole and consumed warm for maximum flavor, I can also be roasted, steamed, grilled, fried, and sautéed, to reveal my creamy flesh and nutty flavor. No butter, sour cream, or bacon bits are needed on me, I’ll shine plain and simple. Keep me cool and dry and I will last a season or two. Get me wet and warm and I’ll grow purple tipped eyes to watch you. An excellent source of potassium, and when fresh a good source of vitamin C. I also contain good amounts of copper, folic acid, magnesium, and iron.
What am I?
View the Quiz Archive
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.
|
|
|
 |
|
