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Volume 7, Issue 9 March 1, 2008 |
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Weekly News in Review
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| Drunken driver turns tables on restaurant |
It's not unusual for drunken drivers' victims or their families to sue the restaurant that served the drivers enough alcohol to put them over the legal limit. But on Tuesday, a Bucks County man sued a defunct Trumbauersville restaurant for serving him alcohol that contributed to his own drunken driving and his injuries in an accident.
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Read Article Browse All News | Source: The Morning Call |
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| Burger King Discusses New Items for 2008, Growth Strategies |
Burger King, the world's No. 2 hamburger chain, said Wednesday it plans to start selling several new items this year, including two specialty Whoppers, a wrap, smoothies and even macaroni and cheese for children.
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Read Article Browse All News | Source: Associated Press |
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| Applebee's buy leads IHOP to loss |
Expenses related to IHOP Corp.'s purchase of Applebee's International Inc. led the company to report a net loss in its fourth quarter and full fiscal year.
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Read Article Browse All News | Source: Los Angeles Business from bizjournals |
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| Panera faces class-action lawsuit |
A class action lawsuit was filed Jan. 25 against Panera Bread Co. on behalf of investors that bought Panera stock between Nov. 1, 2005 and July 26, 2006.
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Read Article Browse All News | Source: St. Louis Business Journal |
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| Ruth's Chris employees sue over carbon monoxide leak |
Sixteen employees of an Inner Harbor steakhouse are seeking $64 million in damages for a carbon monoxide leak that resulted in their hospitalization.
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Read Article Browse All News | Source: USA Today |
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| Dunkin' Donuts tries to snag Starbucks customers |
Since his return as Starbucks' chief executive, Howard Schultz has authored several "Transformation Agenda" memos very publicly heralding how the company will regain its former dominance in the world of specialty coffee drinks. But one nationwide strategy could provide a brief window of opportunity for Starbucks' competitors.
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Read Article Browse All News | Source: NewsDay |
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More News | Casual Dining News | QSR News | Fast Casual News | Manufacturer News
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Green and Growing?
By Roy Bergold
When Ray Kroc said “green and growing,” he meant something completely different than the subject of this month’s issue. We now talk about green as being environmentally friendly; he meant that if your business was fresh and green, it was healthy and competitive. However, the two have a lot in common. So I thought maybe it would be a good idea to take a look at what he meant, and how it ties today to what the industry is developing into on an environmental basis.
Ray felt you could assess your place on restaurant row, and how you were doing, by taking a real close look at your restaurant, a novel concept. We learned to study the store as a customer might, not necessarily as a technical expert would. And, there were several environmental concerns that went along with this look-see.
It all starts by parking your car a few blocks from your store and walking the area around the store. What do you see? What’s the neighborhood like, what other businesses are there? These become the people you market to and partners you can potentially work with to get more customers. New businesses want to find customers and old businesses are seeking loyalty and return. You can work together to provide both. Is there old or new construction in the area? Perhaps
you can jointly use consultants to upgrade your buildings to be more environmentally friendly rather than everyone being on their own - sort of a neighborhood chamber of commerce.
As you walk around, be aware of the litter problem. Talk to those who seem to be the cause, and, once again, partner up. I have advanced the idea before of using off-duty help to clean up around the store. You can do the same with other businesses.
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"Accept the challenges so that you may feel the exhilaration of victory."
- George S. Patton
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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 February 1st US cattle in feedlot inventory was 2.1% larger than a year ago. January cattle placements into feedlots were 5.7% more than 2007. Still, all of the increase in placements were in the lighter weight categories which may be bearish for spring beef output. March near slaughter ready cattle are projected to be 1.9% less than last year. Buyers securing product for the spring grill season may pressure beef prices upward soon. The 5 year average surge for the choice boxed beef cutout during the next 2 weeks is 5%. Prices per pound FOB from USDA.
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Dairy |
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January 31st American cheese stocks were 10% less than the prior year and the smallest for any month since the same month in 2005. January American cheese holdings declined 20.8 million pounds from December marking the first time since 2001 that American cheese stocks did not expand in January. Cheese supplies are limited and the cheese markets are inflated but some market relief is anticipated in the coming months. The butter market has likely bottomed and increases may be pending. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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Sanderson Farms, a major US chicken producer, recently suggested that chicken output cutbacks are likely to occur in the next 3 to 4 months. The 6 week moving average for broiler egg sets is trending 2.7% above last year and 1.6% above 2006. However, the 6 week moving average has declined .1% since the beginning of the year which is fairly atypical. Broiler eggs are set roughly 10 weeks before being sent to slaughter as a live bird. Spring US chicken output is projected to be 2.5 to 3.5% higher than 2007. Chicken wing prices could trend seasonally lower deep into the spring. Prices USDA, FOB per pound except eggs (dozen).
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Seafood |
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A major Chilean salmon producer has announced that they will cut 25% of their workforce due to Infectious Salmon Anemia (ISA) disease problems. The ISA disease could shorten Chilean salmon output appreciably in the coming months putting upward pressure on the salmon markets. ISA disease is not harmful to humans. January US Gulf of Mexico shrimp landings were even with the 5 year average for the month. Prices for fresh product, unless noted per pound from Fisheries Market News.
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Pork |
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Mixed signals continue for the anticipated contraction of the US swine breeding herd. January US sow slaughter was 6.3% more than last year and the largest for any month this decade but as a percent of total hog slaughter it was below average. Some swine herd contraction is likely in the coming months which may mitigate pork output later this year. Most of the pork markets are tracking lower. Last year the USDA pork cutout fell 5.2% during the next 4 weeks. Prices per pound FOB from USDA.
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Produce |
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Most of the tomato markets are jumping higher. January?s inclement weather in South Florida caused notable blossom drop for tomato plants set to produce in late February and March. Thus limited tomato shipments from Florida are expected to occur for the next 4 weeks. Florida typically accounts for roughly 70% of the total US winter tomato supply with almost all of the rest originating in Mexico. Volatile tomato prices are expected throughout the next month. The lettuce market is moving upward although favorable weather could boost supplies during the next 10 days. 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 trek upward mirroring rising soybean prices. Inflated food oil markets are anticipated 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 - 2008 US tomato for canning output is forecasted at 11.8 million tons which if realized would be 6.4% less than a year ago but 6% more than the 10 year average. The canned tomato markets are steady. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - January 31st frozen green pea (6%), cut corn (4%) and green bean (2%) stocks were all larger than the previous year while cob corn holdings were 6% less than 2007. The processed vegetable markets are 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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Another GM bonus question...please bear with me
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I know, it has been discussed a million times before but I am not finding answers to my specific questions when searching the board. Please no flames. Yes, i am an owner but I am not trying to cheat anyone and I am not trying to take the reins out of my GM's hands. Now, that we have settled that, please read on and give me a perspective.
My hubby, dad and I built a restaurant 5 years ago. Hubby is a contractor and we koew we could bild a great restaurant in a great area and we thought we would hire someone to run it. Being family-minded as we are, we hired family memebers for the first 3 years to run the place. Let's just say that did not work out too well.
So, we contract with a head hunter to fidus a real manager with experience. He did and we are very happy. Manager knew how to get costs under control, give consistent service and food and therefore, among other factors, we have had an increase in sales and are finally showing a profit during most quarters.
Our manager is given a base salary of 60,000, paid health insurance and he works approxomately 40-45
hours a week. He does everything with the daily running of restaurant - makes all decisions. I go into the office about 6-8 hours a week to do bookeeping. We have a payroll service to seal with payroll. The manager ususally gets two full days off each week. His schedule is his to write and he can take extra days off when he wants and has taken extended vacations from 5-8 days 3-4 times a year. We also give him 15% of quarterly profits (assistant manager gets 5%). Last year, his first year, he received an additional 18,000 and that was from only two good quarters. One last benefit is we give him free stays at our ocean front rental homes a few times a year when his family comes to visit.
Here is my question. Our high season is definitely summer and shoulder months. So, naturally there will be high bonuses those quarters. In the lowest quarter (4th), our goal is to just break even. Last quarter, we did not break even and we went into the red.
How do we deal with that? When the owners have to put money into keeping the restaurant going on the 4th quarter, do we start fresh the next quarter and give a bonus based soley on that new quarter? It seems that we must recoup the loss somewhere - meaning if there was a 2000.00 loss last quarter , the first 2000.00 in profit this quarter washes that away. Our GM does not see it that way. He says he should not be penalized for a bad quarter or what would be his motivation for doing well the next quarter? I am thinking if there is no penalty, why worry about the loss during that 4th quarter? If it is a 1.00 or 10,000 loss - no difference. There must be a middle ground here.
We originally wanted to do the bonus based on yearly profit but it seemed a long time for him to have to wait for a bonus so we said we would do it quarterly. Now, we are not sure what to do about this. Yearly bonus wod have been the solution.
By the way, the owners take nothing out of the restaurant. We do eat free but that is taken out of the mix for the P&L - not even considered a cost of doing business. We get a lease pmt that is just enough to pay the mortgage pmt each month. We also get a 2000.00 equipment lease each month for the 150,000 of equipment we have purchased. I do not take a salary and we take no profit sharing as we feel the restaurant needs to keep the money in the account in case.
PLease give me your thoughts.
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Holding food at temp?
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Would you all recommend a steamtable or a holding cabinet for keeping prepared food at temp? or a combination?
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A Sticky Furry Pod
I am a sticky furry pod. I came to the New World out of Africa along with the first black Americans. In Africa I caused bloody raids when one tribe coveted another tribe's thriving crop. Though traditionally green I also have a beautiful red variety. I am a large herbaceous plant growing from two to eight feet high. My pods are ridged along their two to eight inch length. I am harvested unripe to avoid becoming fibrous and undigestible. In India I am eaten fresh and in curries. My leaves and shoots are eaten throughout Africa. i am relished in Greece, Egypt, and Middle Eastern countries and called bamyah or bamieh. In the United States my use is primarily in the Southeast as a thickener for soups and a major ingredient in gumbo.
What am I?
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