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Volume 7, Issue 7 February 16, 2008 |
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Weekly News in Review
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| Owner of Old Country Buffet files bankruptcy |
Buffets Holdings Inc., parent company of Old Country Buffet, announced Tuesday that it has filed for Chapter 11.
Eagan, Minn.-based Buffets has 626 restaurants in 39 states, including 615 buffet-style restaurants under the Old Country Buffet, HomeTown Buffet, Ryan's and Fire Mountain names, and 11 Tahoe Joe's Famous Steakhouse steak-buffet restaurants.
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Read Article Browse All News | Source: BizJournals.com |
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| Taco Bell Pairs with Sports Illustrated for Sexy Online Campaign |
Taco Bell and Sports Illustrated have jointly launched an online ad campaign that allows users to pretend they're photographers snapping photos of a sultry supermodel.
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Read Article Browse All News | Source: The ClickZ Network |
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| Dunkin' Donuts adds sandwiches and pizzas |
Dunkin' Donuts has launched a new line of products that will allow the chain to capture sales in a bigger slice of the day.
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Read Article Browse All News | Source: Tampa Bay Business Journal |
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| P.F. Chang's earnings fall, but beat expectations |
P.F. Chang's China Bistro Inc. posted a better-than-expected fourth quarter and forecasts a 2008 profit in line with Wall Street expectations.
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Read Article Browse All News | Source: The Business Journal of Phoenix |
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| Florida town bans chain restaurants |
Following through on a promise made in 2006, the Palm Beach town council unanimously voted Monday to prohibit chain restaurants - a chain being at least three - on the island.
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Read Article Browse All News | Source: Florida Today |
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| All Starbucks to close 3 hours on February 26th |
Coffee giant Starbucks has announced all of its 7,100 stores nationwide will close later this month for a few hours as the company tries to boost sagging sales.
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Read Article Browse All News | Source: KING 5 News |
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| Chef Charlie Palmer brings 'component cuisines' to Dallas |
Warning to other chefs: Reading about Charlie Palmer's life may result in extreme envy. The celebrated restaurateur, who recently opened Charlie Palmer at the Joule in downtown Dallas, has mastered the often-tricky game of fine dining. His 20-year-old Manhattan institution, Aureole, is still going strong, as are his eateries sprinkled across the nation. He lives in the California wine country, where he's a vintner. And, perhaps most irksome of all to struggling chefs, he has no pressing financial woes.
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Read Article Browse All News | Source: Dallas News |
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| Defunct gift cards bolster Bob Evans in 3Q |
It pays to let those Bob Evans Farms Inc. gift cards expire - for Bob Evans, at least.
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Read Article Browse All News | Source: Business First of Columbus |
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More News | Casual Dining News | QSR News | Fast Casual News | Manufacturer News
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The Bagel Grows Up
By Steve Weiss
It's one of those quirky cultural dividing lines that separate yesterday from today. For example, anyone who is in his mid-20s or younger has no experience of a world without compact discs or personal computers. Similarly, this same group has no idea that the bagel wasn't always an All-American bakery treat.
This last becomes noteworthy as Bruegger's, the Vermont-based company that deserves much of the credit for the introduction of authentic kettle-boiled bagels beyond New York City, celebrates its silver anniversary this month. The brainchild of co-founders Nord Brue and Mike Dressell, Bruegger's was launched in 1983 at a time when, according to the company, fewer than one-third of Americans had ever tasted any kind of bagel. Those who had generally encountered a baked or frozen grocery store product that was essentially a bland doughnut-shaped bun. Today's Bruegger's boasts 13 straight quarters of increased sales and is part of the Sun Capital family of restaurants, but is still not the largest player in the $1.5 billion bagel restaurant category. Despite that, the 260-unit 21-state enterprise takes considerable pride in its pioneering role.
Jim Greco, Bruegger's CEO, confirms that the chain's 25th anniversary is certainly a time to celebrate the bagel. While he believes Bruegger's also deserves to be acknowledged for additional culinary contributions he fully respects the importance of the chain's menu icon. "The bagel is the signature product upon which we really built our reputation and for which we are best known," he says.
While authentic bagels in tempting flavors topped with exotic cream cheese are likely to come to mind when contemplating Bruegger's, Greco points to the chain's larger mission. He explains that the chain was instrumental in advancing the bagel beyond its role as a breakfast staple, and that its featuring lunch items really broadened the bagel concept. With a fair degree of validity, he notes that the chain might well be considered an early entrant in the fast-casual marketplace.
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"Be more concerned with your character than your reputation, because your character is what you really are, while your reputation is merely what others think you are."
- John Wooden
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Materials for Construction and Repair - (4-101.11 Characteristics) Use of Cast Iron and Lead - Part 1
Our goal for writing these articles is to give you, the operator, a better understanding of the current 2005 FDA Food Code.
Question: What characteristics should I look for when purchasing new multi - use equipment?
The Answer is found in Chapter 4 of the 2005 FDA Food Code with further explanation found in Chapter 3 of the 2005 FDA Food Code Annex.
Annex - Multiuse - 4-101.11 Characteristics.*
Multiuse equipment is subject to deterioration because of its nature, i.e., intended use over an extended period of time. Certain materials allow harmful chemicals to be transferred to the food being prepared which could lead to foodborne illness. In addition, some materials can affect the taste of the food being prepared. Surfaces that are unable to be routinely cleaned and sanitized because of the materials used could harbor foodborne pathogens. Deterioration of the surfaces of equipment such as pitting may inhibit adequate cleaning of the surfaces of equipment, so that food prepared on or in the equipment becomes contaminated. Inability to effectively wash, rinse and sanitize the surfaces of food equipment may lead to the buildup of pathogenic or..
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 rose 1.1% and was .5% above last year. However, beef output has been curtailed early this week adding support to beef prices. As of Tuesday afternoon, the daily USDA choice and select beef cutout indexes were trading at their highest price levels since last spring. Buyers are beginning to resist the inflated beef prices. In addition, during the last 3 years, the choice market index peaked sometime near Valentine?s Day. In turn, overall beef prices are anticipated to shift downward soon. Prices per pound FOB from USDA.
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Dairy |
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The cheese markets continue to trade at inflated levels. Cheese producers are hesitant to manufacture cheese as they don?t want to get trapped with expensive inventory. At the same time, cheese buyers are resisting purchases for the same reason. The long and the short of it is that both ends of the supply chain are expecting lower cheese prices in the forthcoming months. Still, there is some speculation that cheese output capacity may not be enough this spring. The butter market is depressed. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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The recent strength of the surge in chicken prices has been surprising due to the solid gains in chicken production and ample alternative protein supplies. Chicken supplier margins have likely improved but are still traditionally poor. However, chicken producers may be less apt in the near term to curb chicken output due to the recent price gains and expected seasonal spring upward pressure on the chicken breasts markets. History suggests that wing market decreases may be impending. Last year, the ARA chicken wing index declined 10.6% during the next 3 weeks. Prices USDA, FOB per pound except eggs (dozen).
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Seafood |
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ISA disease problems in various Chilean salmon farms are causing Chilean output to fall below expectations. Recently, 3.4 thousand tons of salmon (about .5% of total annual Chilean exports) were destroyed due to the disease. Currently 11 Chilean salmon farms are reported with outbreaks but another 16 are being investigated. If this problem persist, salmon filet prices may become especially volatile during the spring. 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 declined 2.9% but was 14.7% larger than the prior year. The latest run up in pork prices has been significantly stronger than anticipated brought on in part by weather induced hog transportation challenges. Recent pork demand has been impressive however we are leery of the current elevated pork markets because of the considerable increases in output so far this year. The pork markets could turn lower shortly. Prices per pound FOB from USDA.
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Produce |
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The lettuce markets are relatively stable. Iceberg lettuce shipments, although improving, continue to trend below year ago levels due in part to acreage reductions. Favorable weather is forecasted in the major lettuce growing areas during the next 10 days which could cause fairly engaging lettuce prices to persist. However, notable lettuce market declines from these levels are not anticipated. It?s now officially mid February and Florida tomato shipments are beginning to decline due to last month?s freeze damage. Volatile tomato prices may occur over the next few weeks. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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Besides the current shortage of hard spring wheat, the markets will be focusing on farmer grain planting intentions in the coming weeks. Inflated grain prices should endure. 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 - Our initial forecast for 2008 US tomato for canning output is 11.8 million tons which if realized would be 6% less than last year?s large production total. The canned tomato markets are fairly stable. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - The canned corn market remains relatively firm. Corn canners are attempting to contract acreage for 2008, but raw product will come at a premium due to inflated alternative grain crop prices. 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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Consumers and high gasoline prices
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I hope this post is not out of line but I found it very interesting that the National association of
Convenience stores NACS report recently said High gasoline prices have changed consumers’ overall spending behavior more than any other economic factor and that is particularly true at the pump, where consumers say they will significantly change their purchasing behavior to save as little as one cent per gallon, the NACS report examines consumer perceptions and behaviors. It will take someone much sharper than me to read this and extrapolate how the information reflects on consumers behavior in our industry or if it does but I hope some of you will try.
I also found it very interesting that the report said "Today, consumers consider price more important that location by nearly a 5 to 1 margin (73 percent to 16 percent)". And "The average fill-up is in the 10- to nearly 12-gallon range, meaning that consumers say they will significantly change their purchasing behavior to save roughly 35 cents on a $35 fill-up, based on gasoline prices at approximately $3 per gallon. I have a friend that owns 150 or more (he is constantly building stores) and he has always said people hate buying gasoline because they buy it at one station so they can drive to another station to buy more.
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Bookkeeping - by the month or by 13 4-week periods?
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I haven't been on the boards for awhile - hope all is well with everyone. Out restaurant has been doing wonderful! Finshed with 1.3 in sales for 2007. Sales are up 20% from last year. Food and labor are in line. We are looking forward to a wonderful spring/summer season. We have had a general manager for the past year and a half who has been great - he is not related to us (biggest asset) and he came to us with 20 years exeprience. Not everything has been cpmpletely smooth but we ave allworked together and everone is happy with the current situation.
For my question - I (the owner) have been doing the end of the month numbers. I figure P &L by the month. Inventory is done monthly. Everything is monthly.
My GM has told me that lots of restaurants use 13 4-week periods for their bookkeeping. Sysco wants to meet with us and explain it mor eto me. GM says all is previous employers have used the 13 week. I can't figure out why that would be helpful. Wanted to check with all of you before I go further looking into it.
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I'm Nutty and Bitter
I am a cruciferal. Known to bring good luck to those who ingest me, I am an herbaceous annual plant native to Europe and western Asia. Romans used my seeds as well as my leaves. As a member of the cabbage family I am related to watercress, mustard and radishes. I can grow as high as twenty inches but many times my tender baby leaves are harvested when they are about three inches long. My leaves are similar in shape to a radish or a dandelion, but my nutty, bitter flavor is by far the best. I am a relatively perishable green and should be used a couple days after harvest. Some people store me in a glass of fresh water (like cut flowers) that would be changed daily, but most refrigerate me with a damp cover at my base. We think that's best. Consumed raw, I am a feature in many salads, a component of many other salads, and I combine magically with cheese (goat or parmesan slivers) and citrus (blood or cara-cara oranges). I can even add some zip to your best potato salad. When cooked, I make a great base for fish or beef entrees, or wilted as a side dish. If you're careful I can even be fried. Strong in fiber, I am also a good source of vitamin A, vitamin C, and calcium. As a pharmafood I am considered to have the properties of a stimulant 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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