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Volume 7, Issue 10 March 7, 2008 |
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Weekly News in Review
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| As costs rise, pizzerias are hiking prices |
Pete Mavroudis, owner of Apollo's Family Pizzeria in Bensalem, is feeling the economy's squeeze from all sides.
The rising price of gasoline is making deliveries more expensive. The cost of his biggest ingredient - flour for the crust - is going up even faster than oil prices. And newly cost-conscious customers have cut back their orders 15 percent to 20 percent.
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Read Article Browse All News | Source: Philadelphia Inquirer |
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| Couple charged with restaurant worm scam |
couple was charged with scamming a free meal from an Indiana restaurant after the woman left her purse behind with a jar of worms inside.
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Read Article Browse All News | Source: United Press International |
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| California lists where recalled beef was shipped |
More than 5,000 California supermarkets, restaurants, retailers and school districts received meat recalled last month by Westland/Hallmark Meat — and now a state website lists their names and locations.
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Read Article Browse All News | Source: USA Today |
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| Ethnic fried chicken is one trend with legs |
Watch out Col. Sanders. General Tso is ready for battle. Fried chicken, once the exclusive domain of Southern gentleman and grandmothers hunched over cast-iron skillets, has a new international face.
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Read Article Browse All News | Source: Chicago Sun-Times |
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| More Americans slowly embrace Indian cuisine |
Stroll through the snack section of a SuperTarget, and you'll find curry-flavored potato chips from the chain's in-house brand, Archer Farms. Some traditional Indian dishes include, clockwise from front: tandoori chicken, naan, kheer or rice pudding, basmati rice and curry potatoes.
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Read Article Browse All News | Source: The News-Press |
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| Hard times are on the menu at restaurants |
The restaurant industry has fallen, and it can't get up. To add insult: The worst may be yet to come.
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Read Article Browse All News | Source: USA Today |
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| Arby's eyes 197 new restaurants in '08 |
Arby's Restaurant Group Inc. said March 4 it surpassed its restaurant development goals for 2007 and will open nearly 200 new stores this year.
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Read Article Browse All News | Source: Atlanta Business Chronicle |
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More News | Casual Dining News | QSR News | Fast Casual News | Manufacturer News
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Television Is Dead
By Steve Weiss
How many hours will a television be on in your home today?
If you are a member of an average American household, that figure, according to Nielsen Media Research, will be comfortably north of eight hours. You personally, according to the nation's leading source of media metrics, are statistically likely to be present for a good 4.5 hours of viewing. Historically, both figures have never
been higher.
For those whose lot in life it is to reach consumers, these figures are well worth reflection. So much has been written in the past decade regarding new and shifting media platforms that one might be led to assume we have entirely abandoned channel surfing for Web surfing and we are increasingly content to watch our favorite shows on the tiny screens on our electronic handheld devices.
Well, not so fast.
Chris Rohrs, president of the influential trade association Television Bureau of Advertising (tvb), sounds almost amused when he considers all of the obituaries for TV that have floated around for the past few years.
"The press likes a different story and 'TV is dead' is a cool story," Rohrs neatly summarizes. "But nobody has given the word to the consumer that TV is out. So they just keep watching."
Rohrs is certainly not blind to the fact that there have been changes in the media landscape, particularly with regard to the Internet. But today's world is not one of either/or media choices but of simultaneous usage. Rohrs makes a valuable point when he stresses that all the new platforms represent additions to, not a displacement from, TV.
Even in the younger demographics coveted by the quick-service industry, Rohrs' observations remain valid. Notwithstanding some noteworthy evolutionary youth trends-the growth of the Internet as a conduit for social connectivity; the use of non-traditional technology to watch TV shows at times other than original air times; and the growth of cable viewership versus prime-time network channel fare—the figure for 18- to 34-year-old TV watching is statistically consistent with everyone else's 4.5 hours and 3 percent per year growth. Interestingly, the fastest growing rate of TV watching is found among teenage girls, who are increasing their viewing hours at the rate of 6 percent per year.
Read More...
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"There are two kinds of people in the world - those who get things done and those who take credit for getting things done. Belong to the first group; there is much less competition."
- Francis S. Currey
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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 was 2.9% more than last year. The percentage of cattle grading choice remains high which has enhanced choice beef supplies. 2008 choice beef output through February 17th is estimated to be 4.6% larger than 2007. Once the lighter weighted cattle that were placed into feedlots this winter begin to enter slaughter houses this spring, the proportion of cattle grading choice is likely to wane which may be bullish for beef prices. 08 prime beef output through mid February was 3% less than 2007. Prices per pound FOB from USDA.
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Dairy |
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The February milk-feed price ratio fell to its lowest level in a year as inflated grain prices continued to pinch milk farmer margins despite the elevated milk markets. Waning profitability is likely to propel milk farmers to begin reducing the US milk cow herd later this year which in the long run will be bullish for the dairy markets. As the Oceania milk and dairy product production season winds down in the coming months US dairy exports could improve. The butter market is trending higher. 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 was 4.1 during February indicating poor chicken supplier margins. February marked the 4th consecutive month of a below 4.5 level- the first time this has occurred in over 15 years. With current chicken breast and wing prices softening the likelihood that suppliers will slow output in the coming months is increasing which could bring a boost to overall chicken prices later this year. The chicken wing markets are anticipated to trend lower into June. Strong exports are projected to continue to support chicken leg quarter prices. Prices USDA, FOB per pound except eggs (dozen).
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Seafood |
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ISA (Infectious Salmon Anemia) disease appears to be spreading in Chilean salmon farms, not good news for the industry and salmon buyers alike. This factor and the devalued US dollar could mitigate US salmon imports in the coming months. Consequently, the salmon markets may move upward this spring. The US imported 317 million pounds of salmon filet/steaks in 2007, 3.2% more than 2006. Prices for fresh product, unless noted per pound from Fisheries Market News.
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Pork |
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The February hog-feed price ratio improved from January but was the lowest for the month on record suggesting historically poor margins for hog farmers. US and Canadian hog farmers are anticipated to reduce the breeding herd in the coming months which initially could be bearish for pork trimming prices. However, eventually (2009?) overall pork prices are anticipated to become inflated due to the herd contraction. Pork output last week was 16.7% more than 2007. Prices per pound FOB from USDA.
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Produce |
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Tomato shipments from Florida declined 15% last week as the harvest remained short due to January?s freeze and high wind damage. However, Mexican tomato shipments are reported to be improving which is easing the tightness of supplies. In addition, inflated tomato prices in recent weeks have likely curbed demand. In short, tomato prices may have topped. Still, relatively elevated tomato prices may persist over the next few weeks. Lettuce stocks are fairly adequate. Good weather is forecasted in the lettuce growing areas for the next 10 days which may heighten supplies. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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Volatility continues for all of the grain markets. Relatively tight supply levels are expected to cause erratic grain prices to persevere into the summer. 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 - Much of the current industry talk revolves around contracting acreage for 2008. With grain prices inflated, the returns on those crops are attracting tomato farmers. 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 - Existing green bean supplies are limited due to the shortened output last year and due to the significant recall of various New Era Canning products. Higher canned green bean prices are likely this summer. 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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The Do's and Dont's of a restaurant start up!!
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Aspiring restauranter here. Got my financing, got my concept (minus a few menu item angst) nailed down. Got my projections down. Got 24 years of experience in the biz, under my belt. That said, I don't pretend I know everything there is to know. I know I can run the hell out of a restaurant, just don't know what the blind spots are on ownership/start up.
I'd like to hear from those that have already done it. Help ole Grits out!!
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Washing dishes?
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Do most of you have big commercial dishwashers or just the three compartment sink? For a smaller place, do you feel a dishwasher is necessary?
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The Poor Man's Vegetable
Related to the cabbage and mustard family, I was the main game in Europe until the potato usurped my top position. Often considered the poor man vegetable, as I am very easy to grow. I can thrive in poor soil, ripen quickly, and can be stored for long periods of time. I can be shaped like a carrot or a basketball. As a Cruciferous vegetable I can weigh up to 40 pounds or be as petite as a gold ball. My colors range from black to white including yellow, green, red, and purple, but my innards are always white. We are sweet and delicate as children, which often causes an early demise. As I age, my sulfur content increases, my texture becomes coarse and woody, and my flavor grows more tangy and peppery. I contain trace amounts of arsenic, and I am a fair source of vitamin C. My tops can be found in high-end spring mixes, and my bulb can be peeled, boiled and simply served with butter, salt and pepper. When we hook up with potatoes we'll usually get smashed together, I can be boiled, steamed, mashed, or pureed, stir-fried, cubed, poached, braised, or used raw in salads. I can even be sliced thin, blanched, then fried for chips. Several people claim to have just fallen off my truck, be we've been around for a while and we've never seen a soul. What would they be doing on our truck anyway? It's no hayride.
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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