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News in Review     Market Reports    Food Quiz     Industry Discussion

San Francisco Program to Turn the Grimiest Restaurant Grease into Biodiesel
Restaurant employment heats up for the summer
Healthy Quick-Serve Gets Greener
Restaurant Owners Feeling the Economic Pinch
IHOP will change corporate name to DineEquity
Sales of Spam Rise as Consumers Trim Food Costs
Mad Cow Fears Grip South Koreans Over US Beef
Vicorp Restaurants names new CEO
Carl's Jr.'s and Hardee's Web Sites Go 3D
JR Simplot, French fry billionaire, dies aged 99
Supreme Court rules in two worker retaliation suits
An Optimistic Outlook - An Interview with one of YUM!'s largest franchisees
Pregnant Waitress Takes Offense When Offer to Adopt Baby Comes With the Check
Do Calories on the Menu Make a Difference?
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Featured Article

Through the Window, By Roy Bergold


Re-Search

By: Roy Bergold

Knowing how to ask the right questions can prevent your company from making expensive mistakes.

This issue is about research. I'm sure you know that by now. But did you ever think about the meaning of that word?

One of my favorite movies is My Big Fat Greek Wedding. One of my favorite parts is when the father proves that every English word has its Greek roots. Well, in the case of "research," we find an interesting meaning if we pull the word apart, "re" and "search." It's a re-search of facts pertaining to the question we are trying to answer, an attempt to solicit the thoughts of others on an idea we have already had. It happens, in many cases, to be an attempt to prove we are right or to find a new answer. Here is where we have to be especially careful because the re-search can lead to disastrous results if it is done incorrectly or in a biased way. An example later in this article.

When we research, we stand a chance of influencing the results. I once knew a research director who actually asked me how I wanted the research to come out. He was serious. In a former job, he was told what the results were to be. He became an expert on asking questions that led to the "right" answer. I cured him of that real quick. By the way, research is one of the few scientific parts of marketing. Make sure you are using the most professional people to do your research. This is not an area for artistic creativity.

Despite the importance of research, do not, under any circumstances, make decisions solely on the basis of the results, especially if the numbers are close. I knew way too many people who did that. They felt that if they could point to a number, they were safe. They didn't have to think or take risks. Most good managers will not let this happen. They will demand that you defend your decision not just with research, but with experience and logic and gut. This is key. You go through your career gathering experience and knowledge. Use these to make the decisions. Use research to help. Research should point you the right way, not make the decision for you.

Remember, a respondent in a research study is under pressure. He wants to (for the most part) do the right thing, be cooperative, and be a nice guy. He might try to respond the way he thinks the researcher wants him to, not with what he is actually thinking. That's a real potential problem with any research. And, like my researcher friend from earlier, how the questions are written might totally influence the outcome of the study.

One other thing, trending research is usually much more valuable than one-time studies. Seeing how things develop over time usually provides a much more accurate appraisal than some people in a room looking forward to their free pizza.

Now for a real-life example: When McDonald's started to hear the bells of nutrition pealing in...

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Notable Quotable


"A pessimist sees the difficulty in every opportunity; an optimist sees the opportunity in every difficulty."

Sir Winston Churchill

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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 
2008 through April US beef cow slaughter was 7.7% larger than a year ago and the biggest for the time period this decade. However, beef cow slaughter is anticipated to slow some in the coming months due in part to the USDAs temporary release of 24 million acres of Conservation Reserve Program land for cattle grazing. This factor and mitigated beef imports are expected to support beef trimming and grind prices above year ago levels during the summer. The USDA choice boxed beef cutout may soften in June. Prices per pound FOB from USDA.

Dairy View Detail 
April US milk cow slaughter was 2.8% greater than last year and the 2nd largest for the month this decade. However, with cheese and milk prices surging higher during May milk cow slaughter is anticipated to slow. US butter stocks during April grew by 28.8 million pounds which was roughly 9 million pounds less than the prior 3 year average. The butter market is steady to soft. April 30th US American cheese holdings were 6.5% less than last year and the smallest for the date since 2004. Prices per pound, except Class I Cream (hundred weight), from USDA.

Poultry View Detail 
Many of the chicken markets have softened in recent weeks which must be disappointing for producers given the production cutbacks that are pending. However, chicken output in recent weeks has been the strongest weve experienced since last fall which has likely contributed to the weakening chicken breast and wing prices. Still, a chicken production slowdown is anticipated next month which should pressure many chicken markets upward. April 30th US chicken leg quarter (64%), breast (14%) and wing (2%) inventories were all greater than the previous year. Prices USDA, FOB per pound except eggs (dozen).

Seafood View Detail 
The whole salmon market is moving significantly upward due in part to a downturn in output. The devalued US dollar and Chilean production challenges could cause relatively elevated whole salmon prices to endure throughout June. Newfoundland snow crab fishing is progressing with 36% of the quota landed to date. Moderately lower snow crab leg prices are anticipated to occur over the next few months. Prices for fresh product, unless noted per pound from Fisheries Market News.

Pork View Detail 
Pork output last week rose 1.1% and was 5% larger than last year. January through April sow slaughter this year was 9.7% greater than a year ago and the largest this decade by far. The April percentage of sow slaughter compared to total hog slaughter was the biggest in 9 months suggesting farmers were reducing the breeding herd. But, with the recent rise in pork and hog prices breeding herd liquidation has likely slowed. The pork markets are softening but may strengthen again in early June. Prices per pound FOB from USDA.

Produce View Detail 
Yellow onion prices are moving sharply higher as the chief harvest area remains in a state of flux. Onion shipments are expected to improve as June progresses but cyclical charts indicate that fairly inflated onion prices could persevere throughout most of next month. The 3 year average increase for the shipping point yellow onion market during June is 45%. Tomato shipments last week fell 16% due in part to untimely rains in Florida fields. Still, tomato supplies could improve as the Eastern harvest area begins to shift north relatively soon. The iceberg lettuce market is depressed. Prices shipping point unless noted (terminal) FOB from USDA

Oil and Grains View Detail 
Trade is now turning their attention to corn crop emergence which at 52% is notably behind the 5 year average and not positive for acre yields. The grain markets are erratic. Prices per pound (oils) or bushel (grains) FOB from USDA.

Canned and Frozen Food View Detail 
Tomato Products, Canned - The 2008 US tomato for canning harvest is forecasted at 11.6 million tons which if realized would be 7.9% less than last year and 5.7% lower than the USDA forecast for 08. The canned tomato markets are firm. Price per case (6/10) FOB from Supply and Market Report.

Processed Fruits and Vegetables - April 30th frozen green bean (2.3%) and green pea (19.5%) stocks were greater than last year while cut corn (2.5%) and cob corn (15.1%) holdings were less than the previous year. The markets are firm. Prices FOB per case from Supply and Market Report.

Discussion Forums

Lobster

Community member Saltydog writes...

Each year in May I keep an eye on lobster prices. Traditionally they bottom out around Memorial day. Well they finally hit the mark I was waiting for so I started our annual grilled lobster special.

I just wanted to reflect on it while I'm killing some time this morning.

Because it's popular I'm compelled to work the grill when we run it. I didn't advertise it this year, I just sent an e-mail to my customer list and featured it on my blog. I...

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Question about Cooler and Freezer Configuration

Community member RockFort writes...

Our place is being built now. We configured a 10x8 cooler and and 4x8 freezer side by side. Depth is 8 ft if it was not clear from above. Due to a contractor mistake, we may have to settle with a 9 1/2 x 8 cooler. Staff washroom is next to the proposed cooler space. To fix his mistake, he has to move a 5 ft dry wall next to the cooler and an underground plumbing line by 6 inches (concrete already poured) for the washroom.

First question:
Do I ask...

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Should we respond to a negative review?

Community member foodbound writes...

We had a negative reivew posted online from a customer recently, who is from another state. I was able to figure out the exact table by the items that she wrote about. Stating mostly that everything was wonderful or delicious except for the crab cakes, which she stated 3 out of 6 had (4 people actually had crab cakes, 2 had steaks). She said that nobody liked them, they were "average" and had a negative comment about the creme brulee, and didn't like the...

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Food Quiz

Aztec for What?

I am the fruit of a tree belonging to the Laurel Family. I have three major family types, small thin skinned, large bumpy skinned, and large leathery skinned. My skin color ranges from light green to purplish black. My flesh is a pale yellow-green with a smooth, rich flavor. I got my name from the Aztec name for testicle because my shape is similar. I will ripen after harvesting and you can speed up the process by putting me in a paper bag or in warmer temperatures. When cut open, I will discolor rapidly, so use me fast or give me acid so I can retain my color. There is a silly myth that says if you bury my one large pit in the dish you use me in, I will not turn color. I am here to tell you that this is just not true, trust me, we've tried it and we're never quite the same. I contain 17 vitamins and minerals. A cup of me pureed contains 1,378 milligrams of potassium and small amounts of sodium. That very same cup of me also contains 324 calories, of which 88% are calories from fat, though most of it is monounsaturated. I am used in salads, sauces, dips, and on special and rare occasions you can find me as a major component in the sauce for agave worms.

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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David Smania
Founder, Foodservice.com

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