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Volume 7, Issue 2 January 11, 2008 |
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Too Much on the Plate?
By Steve Weiss, QSR Magazine
Industry executives contemplating their marketing efforts are a hard-pressed lot these days. Confronted with increasing market fragmentation and endless channels of communication, the challenge of handling strategy, tactics, and resource allocation has never seemed quite so daunting. In the hopeful glow of the new year we asked industry leaders (with a promise of anonymity), just what they might do if they could wave a magic wand over all this complexity and have a single wish answered to aid their marketing efforts.
Before delving into the specifics, let it first be noted that the sheer disparity of answers is both the most interesting and the most revealing finding. Whether one speaks of medium or message, the complexity of business campaigning has increased exponentially in recent years, and commitment to most any course of action has the queasy vibe of a crapshoot with very long odds. Furthermore, working in an era consecrated to metrics and the sacred ROI, the part of the marketing universe that has historically and often joyfully relied on right-brain qualities like intuition and imagination
has taken a backseat.
What one encounters, interestingly, in the wishes of quick-service executives is a simultaneous intent toward the roadening of the marketing mission and a desire to narrow focus. Today when one speaks to the individual responsible for marketing, the word handed back is "branding", with the clear implication that most everything that goes on in a business has an impact on the customer and should be subject to strategic customer relationship management. And if this results in a sort of breathlessness in terms of responsibility and effort, there does also seem to be some corresponding urge to make more measurable decisions, to use electronic media with purposeful restraint, and to take increasing advantage of the opportunities within a unit's four walls.
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"It is often easier to fight for one's principles than to live up to them."
- Adlai E. Stevenson, Jr.
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Employee Health - Part 11 - 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.
Question: One of my employees consistently has an inflamed lesion on his hand, is he required to wear a disposable glove?
Answer: Yes, Lesions containing pus that may occur on a food employee's hands, as opposed to such wounds on other parts of the body, represent a direct threat for introducing Staphylococcus aureus into food. Consequently, a double barrier is required to cover hand and wrist lesions. Pustular lesions on the arms are less of a concern when usual food preparation practices are employed and, therefore, a single barrier is allowed. However, if the food preparation practices entail contact of the exposed portion of the arm with food, a barrier equivalent to that required for the hands and wrists would be necessitated. Lesions on other parts of the body need to be covered; but an impermeable bandage is not considered necessary for food safety purposes. Food employees should be aware that hands and fingers that contact pustular lesions on other parts of the body or with the mucous membrane of the nose also pose a direct threat for introducing Staphylococcus aureus into food. If a food employee has an infected cut and bandages it and puts on a glove, the employee does not have to report the infected cut to the person in charge. However, if the employee does not bandage it, reporting is required.
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 estimated to be .4% more than last year. Many of the end cut beef markets have edged upward during the past week. Cyclical charts suggest that additional beef end cut market increases may be pending. Still, with current pork and chicken supplies abundant any further beef market increases are likely to be tempered this month. The percentage of cattle grading prime for 2007 is estimated at 2.4 which is the lowest in over 10 years. Prime cattle supplies could be limited in 2008 as well. Prices per pound FOB from USDA.
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Dairy |
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International dairy prices are mostly declining. During the past 4 weeks, the EU-Oceania average prices for dry whey (12.7%), nonfat dry milk (13.6%) and butter (14.8%) have all fallen considerably. The international cheese market has been relatively stable. The domestic class III milk and spot cheese markets have been fairly volatile during the past week but expectations are for modestly lower prices in the coming months. Technical charts suggest CME cheese at $1.80 will find buyer support. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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The feed expense to produce one pound of chicken is estimated this week at $.35 compared to the 4 year average of $.22 for the week. Chicken producer profits are suffering and pending broiler egg sets will be watched closely for any sign of a chicken output slowdown. Broiler egg sets last week were just 1.1% more than the same week 2 years ago but the marginal expansion is likely due to the difference of when New Years Day occurred. The chicken wing markets are creeping higher. The 2004-07 average jumbo cut chicken wing market increase during the next 2 weeks is 3%. Prices USDA, FOB per pound except eggs (dozen).
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Seafood |
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The whole salmon market is relatively flat. With notable volumes of alternative protein currently available, salmon demand could be mitigated in the coming weeks which may cause the market to track steady to downward. That being said, any salmon market decreases will be dulled by the effects of the devalued US dollar as major salmon exporting countries will likely attempt to direct their product elsewhere. Prices for fresh product, unless noted per pound from Fisheries Market News.
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Pork |
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Pork production last week was 8.8% larger than a year ago. Solid pork output gains compared to 2007 are projected to endure through the winter. The USDA weekly pork cutout (index of pork cut prices) last week settled at its lowest level in 4 years. However, further notable pork market decreases are not anticipated despite strong pork production gains. But, relatively buyer engaging pork prices are forecasted to persist into next month. Prices per pound FOB from USDA.
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Produce |
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Damage from last week?s freeze in Florida continues to be assessed. At this time, moderate harm is thought to have occurred to the tomato, strawberry and some vegetable crops. However, the largest impact for tomatoes may not be felt until next month as several young plants lost blossoms. With Florida winter planted tomato acreage estimated to be 9% less than last year and Mexico having its recent fair share of challenges, tomato supply shortages may be forthcoming. The tomato markets could be erratic through February depending on the extent of the blossom loss. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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The industry is expecting close to a 4 million acre increase in 2008 US winter wheat plantings. The wheat markets may have topped unless further challenges occur. 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 - 2008/09 California planted tomato for processing acreage is currently forecasted at 282,000, 3.8% less than the prior crop. Steady to firm canned tomato prices are expected to persevere through the winter. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - Vegetable for processing acreage contract negotiations are underway. Notable raw product cost increases and historically limited acreage are anticipated this year which is keeping the processed vegetable markets 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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Newbie has Issues
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Hi everyone, it seems there were some issues when I first signed up for this site, but I wanted to say hello, introduce myself and say that there appears to be a great group here, with great information.
By way of background, I am in finance and work mostly with public companies. I am an MBA and have been in business over 10 years. I make good money (well decent at least) but am really tired of the game in my business. It seems almost everyone is a liar, cheat and thief. So, I have been toying with different ideas over the past couple of years. Also, I did spend about 5-7 years working in restaurants but not in a management capacity. So, while I don't know much about restaurants per se, you are not dealing with a slouch here. I also teach business and finance at a local community college. But all of a sudden now that I am taking the risk, everything is different! LOL
My wife is Peruvian and there is a Peruvian chicken call Pollo Al Brasa. Perhaps you've heard of it. Basically, it's just rotiserrie (sp?) cooked with a special seasoning. There are several restaurants of this type near our home and my wife has talked to the owners and they all appear to be doing well. One is opening another store.
We were thinking of a more suburban location where there has been a ton of building and activity over the past years. We think we know most of what we need to get started. It is a simple menu, and lends itself to take-out.
I don't really know what I'm asking, but we are nervous. We know that we will basically be giving up our lives. When I think about how many hours I will need to put in to make a six-figure income compared to what I'm doing now, it makes me cringe. BUT, I will doing something that hopefully I enjoy.
We also plan to add a retail component with Peruvian trinkets and such. There are plenty of nice locations available for reasonable rent.
So, that is it. Originally, I wanted to do more of a breakfast/lunch diner in the same area. There are a couple of them near us that do really well. There seems to be a value proposition to the ones by us because they are totally inconvenient (no parking, no waiting seating inside, you can barely walk in there) but it's packed. I liken it to Trader Joes. Can't park, store layout sucks, cramped inside, but always packed.
Anyway, thanks for reading and I hope to be part of the discussions!
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Superbowl Marketing
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Is anyone planning anything special for the Super Bowl? Can we even use the name “Super Bowl”? I am planning on bringing in an additional wide screen for our smaller banquet room and running some appetizer and drink specials, but that doesn’t sound too exciting.
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I Saved Lewis & Clark
I am NOT a papaya! I am a member of the Anona family (the only temperate member).. I am NOT tropical. In fact, I am the largest edible fruit that is native to the United States. Boone and Twain were fans of me. McCoy's were tied to my bark and executed. I saved Lewis & Clark from starvation. I even my own festival and foundation. I am native to 25 United States ranging from Northern Florida to Southern Ontario (Canada) and as far west as Eastern Nebraska. I have an oblong shape, like a small potato with a green skin. On the branch I grow as a single fruit or in clusters of up to nine, resembling a tropical banana plant. This, along with my very sweet taste combining banana, mango, and pineapple, have led to the nicknames "Kentucky Banana", or "poor man's banana". Historically I have been used for making brandy, but I am best purees, ice creams, custards, cookies, yogurts, and of course out of hand. My seeds can be used as beads for jewelry or dried and used as flour. I am a good source of vitamin C, Potassium, Niacin, Copper, and Manganese. I am High in protein and fat, and contain all essential amino acids. I also produce natural defense compounds (annonaceous acteogenins) in my leaf, bark, and twig tissues that re being researched for anti-cancer drugs and natural pesticides.
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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