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Volume 8, Issue 47 December 7, 2007 |
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Weekly News in Review
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| PotBelly Sandwich Hungers for Growth |
As if to live up to its name, Potbelly Sandwich Works is one of the fastest-expanding restaurant chains in the U.S.
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Read Article Browse All News | Source: BusinessWeek |
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| Arby's to heat water with solar power |
The Asheville-based company that operates 33 Arby’s restaurants is switching from conventional gas water heaters to solar-powered units.
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Read Article Browse All News | Source: Asheville Citizen-Times |
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| Bobby Flay Launching Burger Chain |
Celebrity chef Bobby Flay is launching an upscale hamburger chain called Bobby’s Burger Palace.
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Read Article Browse All News | Source: ALM Properties, Inc. |
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| Whopper turns 50, could easily pass for 45 |
Burger King's signature sandwich, the Whopper, turns 50 this year, as illustrated by a timeline that points out how little it's evolved in 50 years.
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Read Article Browse All News | Source: AdFreak |
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| Ramsay, Blumenthal, Robuchon Pick Meals of 2007 |
Chefs eat out more than most of us, so where have they had their best meals of 2007?
Here are the picks of Europe's culinary masters, including Heston Blumenthal, Gordon Ramsay and Joel Robuchon.
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Read Article Browse All News | Source: Bloomberg |
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| Former health inspectors accused of selling food-service certificates |
Hundreds of restaurant, grocery and food-service workers bypassed required training on food-borne illnesses and proper food preparation the crooked Chicago way: by making payoffs to a certified instructor, federal authorities said Tuesday.
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Read Article Browse All News | Source: Chicago Tribune |
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| Darden sells Smokey Bones chain |
An affiliate of Sun Capital Partners Inc. will buy the troubled Smokey Bones Barbeque & Grill casual dining chain, which operates a large store on Hurstbourne Parkway in Louisville.
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Read Article Browse All News | Source: Business First of Louisville |
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More News | Casual Dining News | QSR News | Fast Casual News | Manufacturer News
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Enter the Holidays
By Roy Bergold
It's that wonderful time of year again where you spend all of your money and get footed pajamas in return. I thought we should talk about the two most important entities to you at this time (besides your families) - those would be your employees and your customers. All deserve your undivided attention, and that’s what makes it particularly tough. But, you have to do it or you might not even get the pajamas.
So, let's start with your management and crew.
At this most joyous time of year, you have to be aware of the time constraints of your employees and cut them some slack. They have the same obligations of gift buying, social requirements, decorating, and all the other wonderful activities the season brings that you do. You might have to be a little more flexible in scheduling hours and even days to work. There are several different holidays going on as a variety of cultures celebrate their respective observances. You have
to be mindful of these dates and adjust for the crew’s'needs. It's more work, but your employees will appreciate and respect your concern.
One thing I have seen work very well with employees is a holiday party on your closed night or slow time. Celebrate the success of your business with your own State of the Restaurant address that lets them know what is going on and how they fit in. Be open and honest in your assessment of the past year, but be as positive as possible. Tell them what your goals are for the next year and how they fit in. Maybe even assign specific goals to certain crew members to give them ownership, with a possible bonus involved. For example, the drive-thru crew gets the goal of shaving seconds off the average service time, or the cleanup crew has the bar set at achieving a cleaner restaurant. Maybe you can institute a customer satisfaction card that allows guests to namea crew person who has done something above the call of duty.
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"Happiness makes up in height for what it lacks in length."
- Robert Frost
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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 upward trend in the beef markets has stalled. Holiday beef products including ribeyes and tenderloins continue to trade at inflated levels but once holiday supplies are secured those markets could depreciate. The USDA choice boxed beef cutout average is likely to soften in the coming weeks due to lower beef middle meat prices. But some beef end cut markets may move upward as the month progresses and demand improves for the appropriate products. Last week, the premium for prime graded cattle compared to choice ($.112 per pound) was the largest on record. Prices per pound FOB from USDA.
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Dairy |
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The CME spot cheese markets have been erratic during the past week declining notably before rebounding close to prior levels. Various buyers are delaying purchases anticipating lower cheese prices during the next few months. The milk feed price ratio fell for the 2nd consecutive month in November suggesting waning but still historically solid margins for milk farmers. Milk farmer profitability usually seasonally decreases during the next six months which could cause milk cow herd expansion to slow. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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The broiler feed price ratio in November declined to its lowest level in nearly 10 years and marked the 4th consecutive month of a ratio decrease. For these reasons, chicken producer profits are estimated to be extremely poor which typically can cause chicken output cutbacks. Still, solid gains in broiler egg sets suggest that chicken production expansion should persist well into the winter. The chicken wing markets are relatively stable but price advancement may be impending. The 3 year average increase for the jumbo cut chicken wing market during the next 7 weeks is 22.9%. Prices USDA, FOB per pound except eggs (dozen).
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Seafood |
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The whole salmon market is attempting to stabilize after a relatively erratic late summer and fall. Whole salmon supplies are for the most part in better balance which could lead to fairly steady whole salmon prices through the end of the month. However, history indicates that the whole salmon market is likely to move moderately downward in January before beginning a general upward course that perseveres into the spring. Prices for fresh product, unless noted per pound from Fisheries Market News.
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Pork |
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The November hog feed price ratio was the lowest since September 2002 suggesting poor margins for hog producers. With feed costs anticipated to remain historically high in 2008, hog producer profits should continue to suffer which could lead to some herd contraction and eventually decreasing supplies. Pork production this winter is forecasted to track 2% above the prior year. Fairly engaging pork prices are expected to endure into January. Prices per pound FOB from USDA.
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Produce |
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Tomato supplies from Florida continue to slowly improve but the tomato markets remain inflated. The chief US tomato harvest area is beginning to shift to Southwest Florida which may lead to larger tomato shipments and lower tomato markets later this month. The strawberry market is coursing upward due in part to strong demand for the holiday party season. Typically, the strawberry market climbs higher during the next 2 weeks before turning downward. Last January strawberry prices fell 35%. Challenging weather could interrupt the lettuce harvest in the coming days. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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September US ethanol output was 131.6 million gallons more than last year and utilized an additional 47 million bushels of corn. Inflated feed prices are forecasted 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 CLFP will release their December 1st survey for canned tomato stocks later this month. Total holdings could be 9.7 million tons which would be the largest for the date this decade. The markets are steady. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - Price pressure on other canned vegetable products and historically small 2007 corn output are helping push the canned corn market modestly upwards. Steady to higher canned corn prices are likely this winter. 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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My Server Needs Help
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I have a server. Severe diabetic. So much so that she wears and an insulin pump 24/7. Her kidneys are failing. She needs a transplant.
For all of the above there is nothing I can do for her. However, because of these medical expenses her and her husband could lose everything. He's a factory worker (same job for 17 years) and his insurance covers her. However, their portion of the co-pays on the procedure and subsequent medications are going to wipe them out. They could lose their house, their retirement and so on.
I plan on doing a fund raiser for her. I want to raise $10,000.
Right now here are some ideas I have.
Her father also works at a factory. It's a Snap-On Tool factory. This particular factory makes the big rolling tool cabinets that professional mechanics use. These things go for upwards of $5000. He has worked there for 30 years. I want to ask them if they will donate a cabinet to be raffled off. Depending on the cabinet I think that would get us about $2500 - give or take.
Second, I have a mailing list of about 3500 names. Everyone on the list I send a free birthday dinner. I had thought that I could ask all of them for a small donation. I would enclose a self address envelope to make it easy for them.
Third, a fund raiser here (band - donated auction items, etc) that I think could raise at least a $1000
Any other ideas...?
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Pricing Formula for startup
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Im opening a restaurant in Florida. Its a very casual sandwich shop/hotdog shop type establishment. What are some pricing formulas and/or tips you can give me as I prepare my menu to go to print next week?
I kind of had my own formula, but I thought I would check here with some of you more experienced people, to make sure Ive covered all the bases before I acctually print the menus.
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We just adore fog
I am the bud of a flower plant that developed from cardoon. During the Middle Ages I acquired a reputation for being an aphrodisiac that immediately made me popular with the Greeks & Romans. As a native of the Mediterranean region I was introduced to America by French and Spanish explorers. I grow three to five feet high and can be eaten prior to flowering. We just adore fog, so the micro-climates in California are what we love best even though we are more prolific in Italy, Spain, France and Greece. We have over a dozen varieties, most of which are round, many of which have thorns. We are usually green but some wild ones arrive in purple just to be different. Our babies are often robbed from the cradle and eaten uncooked as can only be done at that age. Humans eat my vital organs, my, bottoms, my leaves and my bud, but if you wish to remain breathing avoid our midsection. We, in turn, nibble on their fingers when we can. We are, steamed, baked, boiled, stuffed, used as dips, marinated or added to salads. I am a good source of potassium, magnesium, folic acid, and vitamin C. As a pharmafood stimulate the secretion of bile, act as a cleanser for blood, as well as being an antitoxin and a diuretic.
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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