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Volume 8, Issue 46 November 30, 2007 |
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Hey Kermit, Being Green is Getting Easier (Part II)
By Lee Simon
In the last installment, I began to refute the well known claim made by Kermit the Frog that "it's not easy being green." Actually, it is getting much easier with every passing moment. It is becoming more popular. Your guests are beginning to weigh your environmental philosophies when selecting a hotel or restaurant. And, might I suggest that green initiatives can even be profitable.
To briefly revisit my position, I believe that there are three key components to a green program for any hospitality or 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 must develop - because no one knows our industry better than we do. In the first installment, I explored some simple operational initiatives. This time, I want to explore initiatives related to the building and physical infrastructure.
No Need to Reinvent the Wheel
Nearly every restaurant and hotel has at least one thing in common - they are housed in a physical structure, a building of some sort. Fortunately, there are experts who have been working for years to develop green building practices which consider the environmental impact of the initial construction phase as well as the upkeep and maintenance throughout the building's life cycle. These guidelines are the result of countless hours of work and research which can be readily adopted by the hospitality industry. There is even an accreditation that has been established for professionals who are skilled in the specific art of helping to create environmentally friendly and sustainable buildings called LEED, which stands for Leadership in Energy and Environmental Design.
Green initiatives that have already been established for other building types can be implemented for both new construction and renovation projects. Below are just a few examples of green building practices that any foodservice or hospitality facility can implement. Please note, however, that there are many others which can be found both on-line and in printed literature.
Read More
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"Too often we underestimate the power of a touch, a smile, a kind word, a listening ear, an honest compliment, or the smallest act of caring, all of which have the potential to turn a life around."
- Leo Buscaglia
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Employee Health - Part 9 - 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've just returned from vacation and have found out that I have an employee who has been diagnosed with hepatitis A infection. What do I do now?
Answer:
The purpose of employee health observations is to reduce the likelihood that certain viral and bacterial agents will be transmitted from 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 production last week was 3% less than a year ago. Due to a tightening of slaughter ready cattle supplies, beef output could trend below 2006 levels throughout December and into January. Most of the beef markets are coursing upward as buyers secure inventories for the holiday season. Seasonal charts indicate that any further beef market increases should be modest over the next few weeks. Speculation is that the beef markets may ?correct? sharply lower once holiday stocks are procured. Still, limited cattle supplies may temper any beef market decreases later next month. Prices per pound FOB from USDA.
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Dairy |
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Milk cow slaughter from August through October was 2.5% more than last year and the largest for the time period in 4 years. Milk cow liquidation could remain fairly robust into the winter due in part to inflated feed costs. Still, strong milk output gains are anticipated in the coming months which should be bearish for the dairy markets. The spot CME block cheese market has reached a new record high at $2.2025. The CME cheese markets are anticipated to move modestly downward next month. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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Chicken producer profitability is waning due to the rising feed costs. Still, the larger chicken suppliers appear hesitant to slow production due to market share loss in previous cutbacks. However, unless chicken part prices move upward in the coming months due to an increase in export or domestic demand the bigger chicken producers may be forced to restrict production levels which would be bullish for the chicken markets. The chicken breast markets have fallen 29% during the last 11 weeks. Chicken breast prices could turn moderately higher late next month. Prices per pound except eggs (dozen) FOB from USDA.
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Seafood |
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October US Gulf of Mexico shrimp landings were 18.6% less than 2006. Fairly depressed shrimp prices and inflated operating costs have slowed US Gulf of Mexico shrimp fishing this year. Consequently, the bigger sized shrimp markets have been carrying a notable premium in recent months. Seasonal charts suggest however that the 16/20 shrimp market could move modestly lower once holiday supplies are secured. 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 3% larger than the prior year. Fairly strong pork output gains are expected to persist into the New Year. Many of the pork markets are softly rebounding higher however modest market decreases may be pending. The 4 year average USDA weekly pork cutout decline during the next 4 weeks is 6.5%. October 31st pork ham (24%), belly (30%) and trimming (13%) holdings were more than last year while rib (25%) stocks were less than 2006. Prices per pound FOB from USDA.
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Produce |
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The onion markets are historically depressed. Existing onion supplies are adequate however cyclical charts indicate that further significant onion market weakness is unlikely. Tomato supplies continue to improve from Florida but lacking West Coast shipments are helping inflate the tomato markets. The tomato markets could remain erratic during the first 2 weeks of December before returning to more normal levels. Rain may briefly interrupt the lettuce harvest this week but abnormal price spikes are not anticipated. Sufficient lettuce stocks could endure into January. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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NOPA October soybean oil stocks were .7% more than 2006. Strong exports and inflated energy prices should support the elevated soybean oil market this winter. 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 - 2007 US canned tomato production is estimated at 12.6 million tons, 18.7% more than last year and the 2nd largest output on record. 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 - Canned green bean supplies remain fairly limited due to shortened production this past summer and inflated raw product costs. The canned green bean market is firm with impending price 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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Raises for Hourly employees
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How do you determine when you give an employee a raise?
How do you determine how much of a raise?
Do you have a cap on hourly employees based upon position?
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In need of kitchen help
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I bought a bar about 6 months ago, very familiar with the bar business. Always learning but still comfortable however the bar has a kitchen. Oh boy somebody tell me how to make money with food, I truly cant figure out how to make "enough" well okay I cant make any money but how does one make money on food???
Here is the scenario, its a bar in an industrial area which means customers are for the most part blue collar workers? We are open from 5:30 a.m until 2:30a.m. We have a cook from 7am until 2:30pm, the bartender cooks the rest of the time if she has time. We serve plate lunch specials mon-friday and the usual grilled burgers and fries. We dont serve enough food except for the lunch rush to afford a cook. As far as I am concerned I bought a bar the kitchen is a headache. At first I thought well its a service we provide and make very little but ok. Now I find out they paid people under the table to help in the kitchen so no they didnt make any money on food, it cost them money to have a kitchen.
Ok I can see some of the problems, they give too big of portions, too much waste, Well I think they are too big portions, and I think day old soup should be kept (had it been kept at proper temp). I dont think we need grade A broccoli spears. But these are my opinions I am guessing 8oz of fish is too big of a portion, for the price, its too big for a serving if you ask me.. Again we are a blue collar place we serve a lot of grease and gravy. What is acceptable price of lunch?? So where do I find what is an acceptable serving and what is an acceptable price to charge, and how do I decide on a price for a new item. My cook said spicy chicken is 38 cents a serving uhh no its 38cents an oz. So thats my help in the kitchen. Can cheesesticks really cost 19 cents each??? she says they are I am so lost in this kitchen, I have made some changes but I need help with this monster.
I have been reading on the boards and it gives me some ideas I just feel like I need a whole lot more help. Can you hire someone to uhhh I am not sure what teach me, fix it. Are there books to read and I kinda need the cliff notes at this point.. A point in the right directions would be of great help. Sorry for the rant
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The French call me "vegetable mouse"
I AM EVERYTHING AND MORE. People have the nerve to call me just a berry, but you'd never see me that way. A cliche of 70's nouvelle cuisine, I originated in China over 700 years ago, but they only used me as a childhood tonic. The French call me "vegetable mouse," and I must admit that I'm a rampant climber, deciduous and attractive. When cut, I release actinic and bromic acids to curdle your milk, soften your meat, and keep your gelatin nervous. Caress my skin if you want to eat it; on a picnic enjoy my fruit, then use my skin to patch your bicycle tires; or after dessert save my skins to make pillowcases. See, I told you I'm everything and more. On the culinary side, it took an inventive marketing mom to really make me famous in the U.S. While of few of my plants are hermaphrodites, we usually work as a harem, one male for every four or five females producing 100 lbs. of fruit on one vine. You'll find me year-round, since my two main producers have complementary seasons. I'm also a handler's delight, since I have a resilient skin and can last 3-4 weeks in your refrigerator or 6 months in cold, humid storage. Even after 6 months, I retain 90% of my Vitamin C. I need room temperature to really ripen. I get sweeter and mushier as I ripen, despite losing some vitamin content. Scoop, peel, slice, chunk, juice, or just bite in; use me like a strawberry or melon. Even with all my attributes, it just isn't enough; they're marketing my smooth-skin baby cousins and my new gold variety. I have ten times more Vitamin C than lemons and lots of potassium, and I'm diuretic and laxative. One oval berry can have as many as 1400 seeds, containing essential fatty acids.
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.
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