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News in Review
Market Reports
Food Quiz
Industry Discussion
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Wendy's Shows Its Roots
By: Steve Weiss
Early last summer Wendy's, the historically conservative burger chain, took a chance on a bold, new media campaign. In a TV ad introduced on American Idol and clearly targeted at the 18-to-34-year-old fast-food-loving demographic, a forest full of tree kickers were confronted by a young male in a comical Wendy's red-pigtailed wig. That spot kick started Wendy's eight–month–long 'That's Right' campaign, which featured a variety of young (mostly) male actors wearing the 'enlightening' wig, showing one didn't have to thoughtlessly follow the crowd whether they were kicking trees, huffing helium, or eating singing hamburgers.
Bob Garfield, Advertising Age's estimable ad critic, praised the initial effort in a column titled 'Wendy's Red Wig Ad: Close To Perfect.' Plus, in the first three weeks after the ad's appearance it was selected for viewing on YouTube some 800,000 times. IGA Research, an influential ad-tracking outfit, gave the effort high marks for recall and brand recognition, pronouncing the tree-kicking commercial the 'most liked' restaurant ad among consumers for that quarter.
Still, there was little surprise when the red-wig campaign got prematurely barbered at the Wendy's national convention held during the first weekend of February. The reason advanced by corporate executives for the cancellation of the campaign was simply that the media effort, although admittedly an awareness raiser, was simply not driving traffic or sales. And truly, what better reason can one have for ending a marketing campaign?
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"The point of living and of being an optimist is to be foolish enough to believe the best is yet to come."
- Peter Ustinov
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Our goal for writing these articles is to give you, the operator, a better understanding of the current 2005 FDA Food Code.
Materials for Construction and Repair - Use of Copper, Galvanized Metal, Sponges
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
Learn More in our Food Safety Section
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 rose 1.2% and was 6.9% above a year ago. The beef markets have likely bottomed. Most markets are beginning to move upward this week as buyers secure product for the upcoming grilling season. Additional choice beef market increases may be impending but could be dulled by the challenged US economy, ample competing protein stocks and notable supplies of choice graded cattle. The 3 year average increase for the USDA choice boxed beef cutout during the next 3 weeks is 3.5%. Prices per pound FOB from USDA.
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Dairy |
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The April 08 class III milk contract (cheese hedge tool) is lower than a week ago but that market is certainly not indicative of class III milk contracts for the 2nd half of this year which have soared higher. An ongoing drought in Oceania, strength in the dry product markets, and a 700 million pound reduction in the USDA forecast for 2008 milk output are influencing the differed class III markets upward. The class III futures contracts suggest that CME cheese prices should be north of $1.90 this summer. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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The chicken markets as a whole are relatively stable. However, some changes could be forthcoming as chicken producers continue to struggle with profitability due to inflated feed costs. We remember that a broiler egg is set roughly 10 weeks before coming to slaughter as a bird. Broiler egg sets last week were less (.6%) than a year ago for the 2nd consecutive week suggesting that various chicken suppliers are slowing chicken output growth plans. The chicken wing markets are attempting to settle. History suggests that additional downside risk for the wing markets could be nominal. Prices USDA, FOB per pound except eggs (dozen).
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Seafood |
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February US Gulf of Mexico shrimp landings were 28% less than 2007 and the smallest for the month in over 5 years. Inflated fuel costs and fairly economical imported shrimp prices are likely to mitigate US shrimp landings this year. This factor and the devalued US dollar are both bullish for shrimp prices. Still, cyclical charts indicate that the shrimp markets may trend lower this spring. The whole salmon is firm. 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 rose 1.3% and was 11.8% larger than the previous year. The pork markets are seasonally rebounding and cyclical charts indicate that additional market increases may be forthcoming. Still, pork output usually declines during the spring and we have not seen any evidence of that as of yet. Yes the pork cutout low point has probably come and gone but fundamentals suggest that any further pork market increases could be tempered. Prices per pound FOB from USDA.
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Produce |
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The lettuce markets are active as the chief harvest area transitions north. Irrigation challenges have limited Huron lettuce plantings this year causing supplies become short. The main production area will be shifting to the Salinas area soon but lettuce shipments and prices could remain erratic in the process. Rain in Florida this week has slowed the tomato harvest. Tomato supplies are anticipated to modestly improve in the coming weeks. Spring lettuce (3.2%), tomato (12.2%) and summer onion (6.4%) acreage are all forecasted to be less than the previous year. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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The soybean oil market is moving upward. Soybean oil prices should mirror the soybean market this summer which will be erratic if there are crop challenges. 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 - According to the USDA, 2008 tomato for canning contracted production is projected 12.35 million tons, 2.5% less than 2007. In our opinion production should be less. The canned tomato markets are firm. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - The USDA is forecasting 2008 contracted corn (1.3%) and green pea (.1%) for processing acreage to rise slightly from last year. Green bean for processing acreage is projected to decline 10.3%. The markets are firm. Prices FOB per case from Supply and Market Report.
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Employee meal times
Hi everybody,
We have just changed our policy from letting employees eat during their shift to do it before or after. The reason is that they are on the clock and only supposed to use about 15-20 minutes to eat and if necessary to interrupt their meal if it is busy and return to finish it when it is convenient. We just had our first child so my husband and I have not been at the restaurant as much as before but stop by everyday at different times to make sure that everything is ok. A lot of our staff seems to have relaxed when it comes to their meals and almost invariably we find somebody sitting down with their food while the other server or the cook is hardly handling the customers. Also, we have been told by our best staff members that the 15-20 minutes are turning more into 30-45 minutes with newspaper included.
We began by limiting the meal times to quiet times only, between 9am to 11am for the morning (they start at 745 and finish around 3pm) and 4 to 6 for the evening (their shift runs from from 3pm to 10pm). With the new policy, a lot of people have complained that it is too long a shift to go without food and they are getting so cranky that they are not giving the best service. Any ideas on how to handle this? Thanks
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Anyone run a restaurant in a convenience store?
Hello Everyone,
I'm wondering if anyone here runs a restaurant or food service biz from a gas station convenience store. We're in the midst of moving from our current spot (in a strip mall) to a space in large convenience store. Hoping to capitalize on the traffic that moves in and out of this place.
Anyway our focus will be "Fast, but Delicious". We currently do BBQ (Pulled pork, chicken BBQ, chickens, ribs), subs, and cheese steaks, etc. Looking for suggestions on what menu items we might want to add to reach the type of customer that frequent convenience stores. Some additions we're thinking of are breakfast sandwiches and breakfast burritos and fried chicken.
If you have any suggestions or resources they would be appreciated.
Thank you,
Jay
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My Oil is Hallucinogenic
I am a member of the mint family, and you're not! My name is derived from the Latin salvus meaning safe, but we've never heard "Salvus" on a baseball field. It is more a reference to my supposed healing powers. Greeks, Romans, and Arabs used me as a general tonic, for snakebites, to clean teeth, for improved memory and to alleviate grief. I have also been known to increase fertility, and my rosmarinic acid is used to stop perspiration that can often be caused by increased fertility. Isn't that convenient? My camphoraceous oil, consisting of 50% thujone is hallucinogenic and addictive in excess (but so are Chinese dumplings). I have a much stronger scent when dried. I am used in teas, veal, liver, sausages, poultry, advice, fish, stuffing, tomato-based sauces and salads. My flowers make a beautiful garnish.
What am I?
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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