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News in Review     Market Reports    Food Quiz     Industry Discussion

Denny's wants to rock 'n' roll all night long
You can put it on the board: Dollar menu will stay
Burger King, farmworkers reach deal to boost wages
McDonald's Cooking Fries in Trans-Fat-Free Oil
Technomic Finds That Consumers Want More Sandwich Variety
Papa John's launches online ordering widgets
Texas Roadhouse CEO "Spots" Strategy To Cut Cattle Costs
Biofuel 'home brewers' raid grease barrels
Chefs in a Stew Over "Pretentious" Cuisine
Carl's Jr., Hardee's Have Own Freakouts
Dunkin' Donuts plans to open 142 stores in Alabama
Bacteria Found On Restaurant Lemon Slices
Restaurant takes waiters off the menu
NYC restaurant offers $175 burger topped with gold
Robert Mondavi Dies at 94
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Featured Article


6 Simple Secrets to Selling More of Your Restaurant’s Merchandise This Summer

By: Mari Prentice

Ever wonder why some restaurant’s Sauces, Hats and Cookbooks fly off their shelves, while much of your retail sits around taking up valuable space? You’ve ordered Logo Mugs, Tees, Signature Sauces and more items that reflect your establishment’s one-of-a-kind atmosphere and flavors. And while it’s a great idea to have merchandise, not profiting from your investment can be frustrating. As the summer travel season approaches, try implementing these simple merchandising secrets to increase your retail sales this year - and beyond!

1.    Showcase your products where they can be seen at their best
Make sure your merchandise is displayed prominently and at eye-level, near your entrance - at the register or behind the bar if applicable - and other places your customers might linger or wait. Make sure your items are dusted regularly, organized neatly, lit well, and can’t be missed!

2.     Mention your products on your menu and other noticeable places
To be sure your customers know you have items for sale, write about them on your menu and display framed marketing flyers (“Don’t Forget to take home our Award Winning Syrup. Our Servers will be happy to take your order To Go!”) on the wall near the coatrack and restrooms. Adding Table Tents with a Merchandise Menu can boost sales – be sure to refer to any Gift Card, Certificate or Customer Loyalty Programs there as well.

3.    Keep your staff informed about your products
Treat your products like the other items on your menu, and educate your staff about available sizes, styles, colors and flavors.  They’ll be able to answer customer inquiries and sell more for you. And remember to let them know when products are Out of Stock so you don’t disappoint your customers.

4.    Make sure your products make sense
You may love golf, but selling logo golf balls at your brewery won’t make sense to your customers (unless it’s located at the golf course!)  Make sure your offerings are in keeping with the style and theme of your establishment. Another tip - women are typically the shoppers of the world – so if you offer clothing, make sure you offer women’s as well as men’s styles.

5.    Raise your prices
This may seem counter-intuitive – that you should raise your prices when you haven’t been selling as much merchandise as you’d like. But your T-Shirts and other specialty products are unique, and if you price them too low they become unappealing to customers. Remember, there is a difference between ‘good value’ and ‘cheap’, and one general rule is this: if you don’t think your merchandise is worth something, neither will your customers. Do some research in...

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Notable Quotable


"There is no one luckier than he who thinks himself so."

German Proverb


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Weekly Market Reports

View updated pricing and information each week on the website for the following food-commodity markets:

Beef, Veal & Lamb View Detail 
The May 1st US cattle in feedlot inventory was 1.4% less than a year ago while cattle placements into feedlots during April were 2% lower than 2007. The June near slaughter ready cattle on feed inventory is estimated to be 1% more than last year but 1.8% less than the 3 year average. The near slaughter ready cattle inventory is expected to fall below prior year levels this summer which would temper beef output. The beef markets are mostly steady but are anticipated to move downward in the coming weeks. Prices per pound FOB from USDA.

Dairy View Detail 
April US milk output was estimated by the USDA to be 2.2% more than a year ago due to a 1.5% larger milk cow herd and a .7% increase in milk per cow yields. US dairy farmers added a net 7,000 head to the milk cow herd during April. The recent surge in class III milk prices could temper any forthcoming herd liquidation. Limited cheddar production capacity, controlled output and solid exports are influencing the cheese markets upward. The butter market has appeared to stabilize. Prices per pound, except Class I Cream (hundred weight), from USDA.

Poultry View Detail 
The 6 week moving average for broiler egg sets is currently 2.2% less than last year marking the largest prior year percentage decline in over 4 years. In turn, US chicken output is expected to fall below year ago levels in the coming months. The chicken markets have settled some during the past week. Still, higher chicken prices are projected as the anticipated production cutbacks come to fruition. A chicken output slowdown may remain in place until chicken processor margins return to normal levels. That may take $1.90 boneless skinless chicken breast and $1.25 wings. Prices USDA, FOB per pound except eggs (dozen).

Seafood View Detail 
April US Gulf of Mexico shrimp landings were 21% less than the 5 year average for the month. 2008 through April US Gulf of Mexico shrimp landings were the smallest in the last 5 years. The domestic shrimp harvest could remain relatively restricted due in part to inflated fuel costs. US shrimp imports may wane in the coming months as well but the summer tendency for most shrimp markets is modestly lower. Prices for fresh product, unless noted per pound from Fisheries Market News.

Pork View Detail 
Pork production last week declined 1.5% but was 5.6% larger than a year ago. The pork markets may have topped for now with the short term seasonal bias being downward. The 3 year average decline for the USDA pork cutout during the next 2 weeks is 6%. Still, cyclical charts indicate that the pork cutout is likely to move upward again after the first few days of June. Sow slaughter may have slowed in recent weeks due to surging live hog prices. Prices per pound FOB from USDA.

Produce View Detail 
May 1st US potato holdings were estimated to be 17.3% larger than a year ago and the most for the date since 2000. May 1st Idaho potato stocks were 12% larger than last year. However, the availability of larger sized number 1 Idaho potatoes remains fairly limited and the markets are jumping higher. The current 70 count Idaho potato price is a record high for the date. Additional potato market increases may be pending. For the first time in several weeks rain has interrupted the Florida tomato harvest. Eastern tomato shipments could be limited during the next few days. Prices shipping point unless noted (terminal) FOB from USDA

Oil and Grains View Detail 
Weather and field conditions are expected to further improve for the near term for farmers which should boost planting. The grain markets remain volatile. Prices per pound (oils) or bushel (grains) FOB from USDA.

Canned and Frozen Food View Detail 
Tomato Products, Canned - The 2008 tomato for processing crop has had its fair share of challenges which may hamper field yields. Our forecast is for tomato output to fall 6.4% from 2007. The markets are firm. Price per case (6/10) FOB from Supply and Market Report.

Processed Fruits and Vegetables - Planting is progressing in the Midwest but the green bean crop could be relatively late in the region making it more susceptible to below average harvest yields. The canned vegetable markets remain firm. Prices FOB per case from Supply and Market Report.

Discussion Forums

Excited and Scared - Pep Talk Please

Community member Foodbound writes...

I've been married to a fantastic chef for several years and we have a very successful (almost a year old) fine dining, waterfront restaurant. We are very busy, lunch and dinner. I have been working in the medical field for umpteen years with a short stinit as a server about ten years ago, I did great, made great tips, even AFTER I stopeed calling the "guests" - "patients". Since then I have mostley been BOH along with my medical job, but it's...

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Nightly specials

Community member Ramis writes...

I'm thinking about offering two new items on my menu, but I want to first try them out as specials.

I was thinking about taking two slower nights and offer a "special" on these nights with the new items. I would separate them into two nights(i.e. one one night and one the other night) and not do both twice a week. I will advertise them as a summer special and if people order them then I can increase their availability.

I was wondering...

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Thinking about breakfast

Community member Gridley writes...

As some of you know, we have a bbq place and a gelato shop right next door. We are in a college town. Things are slow right now. In our basement storage, we have a bunch of waffle makers. Some make waffle cones I believe, for ice cream etc. We plan to get those out and use them soon. Then there are belgian waffle makers.

I am thinking about opening the gelato shop for breakfast this summer on Saturdays and Sundays. Saturdays, there is a farmer's market...

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Food Quiz

5-Sided Fruit with Edible Skin

I am the fragrant fruit of the Carica pentagona. Though closely related to the papaya, my tree is smaller, but I am taller and more slender. Originally from the lowland areas of Central and South America, until recently I was only consumed locally. Rarely found in the United States, I have found a home in parts of England and now I am enjoyed locally there. I am a five-sided fruit with an edible skin. Pale green at birth, I mature to a rich, bright golden yellow from my pointed tip to my blunt end, all ten inches! Both my color and shape allow for beautiful slices that show off my pale, moist, pink and juicy flesh. My flavor is a cross between banana and pineapple, but some consider my scent to be that of strawberries. I have a refreshing melon-like texture and the softer I feel, the sweeter I eat. Though I have been used for sorbets and sauces, I am best eaten out of hand, on fruit plates or in fruit salads. On my own or combined with any green I make an unusual, pretty, refreshing garnish. I have three times the amount of papain as a papaya, which makes me a very good aid to digestion. I am also a good source of vitamins A and C.

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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