 |
|
|
|
News in Review
Market Reports
Food Quiz
Industry Discussion
|
|
|
Advertisement
|
|
Advertisement
| For information about sponsoring this newsletter, please visit our Marketing Center |
|
|
 |
|
Eleven Ways to Infuse Your Company with the Leadership Skills to Thrive in Tough Times
By: Quint Studer
In good times, running a company is exhilarating. Money is flowing, customers are happy,
employees have a spring in their step. In not-so-good times—like now—the very same job can feel like scaling Mt. Everest in a snowstorm while wearing a knapsack filled with bricks and suffering from a bad case of the flu. All reports indicate that a recession is coming and you suspect the next few years will be rough. You know there’s no “magic pill” for business success, but you do wish someone would at least give you, say, a guidebook to healthy habits. Actually, there is something you can do to fortify your
company for the future: create an organizational culture that develops great
leaders today and instills the mechanisms and the mindset that will continue to
foster great leadership tomorrow.
Great leadership
is everything. All other elements of success flow from it. Companies with mediocre
leadership can skate by when the economy is booming, but in tough times they
really suffer. Your leadership must
be top-notch. If it isn’t, you may not be around five years from now.
So what can you do
to get through the recession? Well, creating a culture of sustainable
leadership doesn’t happen overnight, but there are steps you can take right now
that will yield quick wins and get your organization on the right path:
• Develop a
get-through-the-recession plan. Sit down with senior-level management and
go through your business plan with a fine-toothed comb. Figure out which
objectives you are meeting, which ones need more emphasis, and which ones you
should re-think. Make sure goals are aligned across every part of your company,
that everyone is “singing from the same choir book.” At the same time,
scrutinize your expenses and cut anything that’s not absolutely necessary. And
(here’s where many companies drop the ball) communicate your plan to all
employees.
Upper-level managers are notorious for figuring out a plan
and failing to let people know what’s going on. Remember: If your front-line
employees don’t know you have a get-through-the-recession plan, you don’t have a get-through-the-recession
plan. Everyone needs to understand the plan and buy in to it.
• Address the tough
issues with straight talk and transparency. Chronic secretive behavior from
leaders and lots of behind-closed-door meetings harm morale in any economy.
Rumor and gossip thrive in a vacuum. But when you’re making changes in response
to an economic downturn, transparency is especially important. If employees can
tell you are hiding something—and 9 times out of 10 they can—they’ll assume the worst...
Read More
|
|
"It's so simple to be wise. Just think of something stupid to say, and then don't say it."
- Sam Levenson
|
|
|
Advertisement
|
|
 |
|
View updated pricing and information each week on the website for the following food-commodity markets:
|
Beef, Veal & Lamb |
View Detail |
|
The April 1st cattle in feedlot inventory was .3% larger than last year. March cattle placements into feedlots were 11.4% less than 2007. The May near slaughter ready cattle inventory is estimated to be 2.5% more than a year ago and the largest for the month in over 10 years. In turn, beef production during May is expected to be relatively strong compared to the prior year. Most beef markets continue to course higher. Still, the USDA choice boxed beef cutout index is anticipated to steady or turn lower shortly. Prices per pound FOB from USDA.
|
|
Dairy |
View Detail |
|
March US milk production was 2% larger than 2007 due to a 1.3% bigger milk cow herd and a .7% increase in milk per cow yields. The March milk cow herd was the largest on record. Still, the milk output increase compared to the prior year in March was the smallest by volume in 9 months due to a tempered gain in milk per cow yields brought on by waning milk farmer margins. Anticipation of even slower milk output expansion in the coming months may continue to influence dairy prices higher. Prices per pound, except Class I Cream (hundred weight), from USDA.
|
|
Poultry |
View Detail |
|
Inflated feed costs should continue to propel chicken suppliers to curb chicken production growth into the summer. Broiler egg sets are trending below 2007 levels. In addition, there are reports that at least one producer may mitigate various bird weights. The chicken breast and wing markets are fairly steady. But the pending slowdown in chicken output expansion and rising alternative protein prices, including beef and pork, may lead to higher chicken prices as the summer nears. March 31st chicken breast (23%), wing (6%) and leg quarter (65%) stocks were all greater than last year. Prices USDA, FOB per pound except eggs (dozen).
|
|
Seafood |
View Detail |
|
The Newfoundland snow crab quota has been set for the 2008 season at 54.3 thousand metric tons which is 14% larger than last year. Newfoundland snow crab fishing is underway and will progress as spring advances. A large part of the snow crab consumed in the US is imported from Newfoundland. The Alaskan Bearing Sea snow crab season is winding down. Some modest snow crab market declines may be pending. Prices for fresh product, unless noted per pound from Fisheries Market News.
|
|
Pork |
View Detail |
|
Pork production last week rose 3.4% and was 17.2% larger than a year ago. Still most pork markets continue to move upward despite ample existing stocks for most products. History suggests that the USDA pork cutout index may not top until mid May at the earliest. Despite rising hog and pork prices the sow market is depressed which is an indication that swine breeding herd contraction is intensifying. Could be bullish for pork later this year. Prices per pound FOB from USDA.
|
|
Produce |
View Detail |
|
Available tomato supplies are improving due in part to a surge in shipments from Mexico. In turn, the tomato markets are moving downward. The chief harvest area in the East will be transitioning to northern Florida later this spring but at this time no major supply gaps are anticipated. Various Idaho potato markets are climbing upward this week. Potato prices typically remain elevated through the spring. The principal lettuce harvest area is beginning to transition to the Salinas California area. The lettuce markets may be modestly erratic during the next few weeks. Prices shipping point unless noted (terminal) FOB from USDA
|
|
Oil and Grains |
View Detail |
|
The margin for error with the upcoming crops is minute amplifying market reactions to any crop challenges including planting delays. The grain markets are volatile. Prices per pound (oils) or bushel (grains) FOB from USDA.
|
|
Canned and Frozen Food |
View Detail |
|
Tomato Products, Canned - For the most part the California tomato crop is reported to be in good condition and farmers are anticipating at least an on time start to the harvest in late June. The canned tomato markets remain firm. Price per case (6/10) FOB from Supply and Market Report.
|
|
Processed Fruits and Vegetables - March 31st frozen green bean (3%), cob corn (12%) and cut corn (7%) holdings were all less than the previous year. Price increases are imminent for the frozen vegetable markets due to increases in raw product costs. Prices FOB per case from Supply and Market Report.
|
|
|
|
 |
|
Credit Card Processing Fees - Confused
I'll be the first to admit that if math was the category on "are you smarter than a 5th grader," the answer would be a definite NO.
With that said, I have a feeling I might be getting ripped off by my current processor, North American Bancard, and I've solicited a couple offers from local companies.
A salesman with whom I met yesterday made me an offer and told me it was "interchange plus 19 basis points," and that right now I'm currently paying + 54 basis points, and that another rep's quote was +41 basis points.
The way he made it sound was that basis points are the best way to measure what I'll be paying - is this true? (as an aside, I have no idea what basis points are )
If not, what questions should I be asking and how do I recognize the best deal when I see it?
Thanks!
Read More
Outside Inventory Company???
I'm a bartender in a high-end high-volume hotel lounge. My manager had instituted some lax standards for inventory control (not tracking waste, transfers and comps) but to get a handle on actual inventory he secretly hired an Inventory Specialist to come and weigh all our bottles once a week for a month. So what did we learn? That we need to track all our waste, transfers and comps! Genius!
So we've been absolutely diligent in ringing up and tracking anything that we didn't used to. Tonight some new numbers came our way. In the last week we've "lost" 10 cases of beer and over $1500 in wine. Since I'm in the trenches every shift, I know for sure that we would notice over a case of beer and 3 bottles of wine missing per day.
I'm convinced that the problem lies somewhere in the system. Either BevInCo is using a faulty system or they're not counting all the inventory. They're the only question mark in this equation. I suggested to my manager that maybe we should do a weekly inventory OURSELVES to get a more accurate picture.
Anyone have any experience here? Any sage advice?
Thanx, Leslie
Read More
|
|
|
|
|
 |
|
I am what I am
I am what I am, what I am, and I am definitely not a potato. Although my origins are not exactly known, there is solid evidence of my existence over ten thousand years ago in Africa and East Asia. I was introduced to South America later. Today, over 25 tons of us are grown throughout most countries including the tropics and subtropics, making us an important world class food crop. As well as being a popular food source. We also have religious significance. Houses are built in our honor and we are often served at special occasions. I have over 200 different relatives, but only one type of us can be grown in the temperate climates. My shape is round or oblong and my size varies incredibly. I can be as tiny as 12 ounces or weigh as mush as 600 pound and over six feet long. This, of course, represents the mutant side of the family, and their attitudes are such that we maintain a safe distance. My skin is thin and coarse and ranges in color from white to pink, brown, or black. My flesh is light colored and sometimes has a pink, yellow, or brown tint. Compared to most other tubers
my flavor is a bit less sweet but more earthy. When fried, I make a savory treat. Cover me in sauce if you bake me otherwise I'll dry up on you. I can be grated and made into breads or cakes, and I can even be candied. I am a excellent source of potassium as well as vitamin C, folic acid and copper.
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.
|
|
| Subscription Information |
To Unsubscribe: Please click
here to unsubscribe from the Foodservice.com Express eNewsletter.
If you've tried to unsubscribe but are still receiving this newsletter, please email our customer support department.
|
|
Welcome to the Foodservice.com Express newsletter, a weekly publication that provides a comprehensive review of the foodservice industry each and every friday.
You are free to share this newsletter with friends and colleagues in any way you see fit. Better yet...have them to subscribe!
If you haven't done so already, be sure to check out another newsletter we recently launched called the Daily Buzz, our daily delivery of restaurant news (that's actually interesting to read!).
Best Regards,
David Smania
Founder, Foodservice.com
|
Foodservice.com
7702 East Doubletree Ranch Rd.
Scottsdale, Arizona 85258
Ph: 623-433-9690
Copyright 1996-2008 Foodservice.com. All rights reserved.
|
| |
|
