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Volume 8, Issue 49 January 4, 2008 |
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Small Chain, Big Award
By Roy Bergold
FIRST, THE MOST IMPORTANT ITEM: I WISH YOU AND YOURS THE MOST peaceful and successful New Year ever, and a repeat each year after.
This month I want to talk about the topic of this issue, Small Chains, and then I have a surprise for you.
Since it's hard for me to visit lots of small chains here in Payson, Arizona, I want to talk about one aspect of being a small chain that is hugely important to growth and relies heavily on a plan ahead of time. That's management style. By the way, it goes for the big guys too, although it's harder to turn around a charging locomotive.
I think management style is the most important aspect of the chain’s existence next to the basics of quality, service, and cleanliness.
I categorize management style generally as one of four: fear, apathy, love, or dictatorship. Each is wrong in its purest state. Let me explain.
I had a boss once who managed by fear. When he walked into a room, there was silence. You could hear everyone wondering who was going to get fired or at least yelled at. People were calculating how long they could keep their homes and their children. He certainly had our attention, but I now wonder about our respect. People did what they had to do, but they were so afraid that they didn’t have the incentive to be creative. Folks thought more about how to avoid him
than about how to do their jobs better. He thought the way to make people work harder was to keep them frightened. He was wrong.
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"Even a mistake may turn out to be the one thing necessary to a worthwhile achievement"
- Henry Ford
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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 December 1st US cattle in feedlot inventory was .9% larger than the previous year. November cattle placements into feedlots were 12.3% more than 2006 which should be supportive of beef output gains later this year. In the meantime however, the January US near slaughter ready cattle inventory is estimated to be 16% less than last year?s historically high level. Beef production is forecasted to trend roughly .5% below 2007 during the next 3 months. Winter roasting season demand is expected to pressure many beef end cut markets upward during January. Prices per pound FOB from USDA.
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Dairy |
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The milk feed price ratio during December declined for the 3rd consecutive month to its lowest level since May indicating waning milk farmer profits. The December milk feed price ratio was close to historical averages. With record feed costs this winter milk farmer margins will be challenged which could limit milk production growth later this year. The CME cheese markets surprisingly continue to rebound. Buyers are restricting purchases anticipating the cheese markets to turn downward. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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The December broiler feed price ratio was the lowest on record suggesting extremely poor margins for chicken suppliers. Typically, depleted profits can lead to chicken production cutbacks. If it wasn?t for strong chicken exports supporting the dark meat chicken markets, a chicken output slowdown would almost certainly be underway. However, current broiler egg sets continue to trend 3.5% above a year ago which suggests chicken production expansion will persist through the winter. The chicken breast and wing markets may move modestly upward during the next month. Prices USDA, FOB per pound except eggs (dozen).
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Seafood |
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Ecuador has signaled that they will direct more of their 2008 shrimp export supply to Europe instead of the US due to the devalued US dollar. This is likely an undertaking that other major shrimp exporting countries will attempt as well. Consequently, the bias is for higher shrimp prices in the coming months as roughly 90% of the US supply is made up of imports. Ecuador is currently the 3rd largest shrimp exporter to the US. Prices for fresh product, unless noted per pound from Fisheries Market News.
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Pork |
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The December 1st US hog and pig inventory was 4.2% greater than the previous year with all size classes notably (4-8%) higher. The December 1st breeding herd was 1.1% more than 2006. Thus pork output is anticipated to remain significantly strong compared to 2007 in the coming months which should continue to depress pork prices. The 2007 average hog feed price ratio was historically low suggesting poor hog farmer profits. Prices per pound FOB from USDA.
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Produce |
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The tomato markets are moving lower as supplies have improved from both Florida and Mexico during the past week. However, on January 3rd temperatures were expected to fall below freezing in the chief harvest area in Florida. Any damage will be assessed in the coming days. The tomato markets could steady soon. Holiday interrupted harvests are helping influence the iceberg lettuce market upwards. Lettuce shipments are expected to recover during the next week which could steady the iceberg market. Lower strawberry prices are likely in the coming weeks. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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The soybean oil market continues to quietly march upward rising 24% during the past 10 weeks. Inflated soybean oil prices are expected to persevere. 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 - California tomato growers have reached a contracting agreement with several suppliers for 2008 raw product at $70 a ton, 11% higher than the prior year. The canned tomato markets are steady to firm. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - November 30th frozen green bean (7%), cut corn (8%), cob corn (11%) and green pea (5%) holdings were all less than the previous year. The frozen vegetable markets remain relatively 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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What does Gourmet mean to you?
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Need some opinions. I am opening a Bagel and coffee shop. On my sign at the bottom I plan on putting:
"New York Style Bagels & Gourmet Coffee"
What does gourmet mean to you? I'm afraid some will equate it to expensive and if I just put coffee they may not understand I will be serving more then just regular coffee.
Opinions please.
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Cash Advances on Credit Card Receipts?
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I'm hoping my friends at FS.Com can give me a little insight. For background...I purchased this restaurant from relatives for by any standards a bargain price. The place was very run down and dirty and the reputation which had been stellar for the better part of 45 years had declined signigicantly in it's last five years. It had declined to the point where the relatives couldn't give it away so to speak. My husband and I saw the value and knew the history and possibilities so we took on the challenge. We are both "capable" in many areas so while renovations have been somewhat costly...we were able to do 95% of the work ourselves thereby saving a bundle. The business has grown by leaps and bounds and we are still experiencing growth on a monthly basis. Now for the question. We could really use an infusion of working capital. We still have a couple of renovation projects to do and both will most likely be in the $15K range. (Its a big place!) The business is supporting itself but there is nothing left at the end of the month. I am being persued by companies who will advance cash based on my credit card receipts. Has anyone gone this route?? Pros? Cons? I would rather get the truth from you guys than listen to someone working on a commission basis...
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The Largest Tree Fruit
Related to the breadfruit and the fig I am the largest tree fruit in the world. I can weigh eighty to ninety pounds, but I am usually sold as four or five pound fruits. My greenish-yellow skin is completely covered with pointed warts and I turn yellowish-brown when ripe. With an intense fragrance, my ripe yellow or pink flesh is juicy with flavors of melon, mango, and papaya. I am native to India and Malaysia and was named by Portuguese explorers. My large seeds, in fleshy sacs called "bulbs", are often roasted and eaten with a similar taste to chestnuts, or boiled and ground into flour. My seeds are rich in calcium and my flesh contains carotene. I am made into preserves, dried, and used in fruit salads, candies, curries, or meat dishes. When unripe yet mature, I can be cooked as a vegetable.
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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