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News in Review
Market Reports
Food Quiz
Industry Discussion
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Seeking a Helper?
By: Roy Bergold
I recently gave a speech at the University of Wisconsin to a diverse group of businessmen and women about what to do in these tough economic times. The gist of my message was to use common sense and simplicity to find the solutions. I tried to give them some workable ideas that did not require spending a lot of money or raising prices. It went very well.
The next day I received e-mail from a gentleman who had recently started a marketing consulting firm. He asked what a client looks for in a consultant, both initially and in the long run.
I thought what I told him might be good advice for a lot of you readers, too. Whether you are one restaurant or a chain, you will have need of outside thinking some day and you might be looking to hire someone to help you. When that day comes, look for a consultant with the following qualities:
An Understanding of Your Business - Expect a consultant to know almost as much about your business as you do. There are some things he will never know and that's all right. We all have a few secrets. I saw a storyboard for Big Mac once. The writer was bouncing along presenting when I stopped him. His description of the sandwich included a tomato. Not on any Big Mac I have ever seen. I asked him if he had ever had a Big Mac. Nope. I asked him to name 10 menu items. He couldn't. That's an extreme example of not knowing my business, but it happened.
Knowledge of Their Business - Somewhere in the how-to manual for business, it says that being a consultant is easy, lucrative, and the most fun you will have with your clothes on. The last one is true, but the others I'm not sure about. A lot of people might know something, but they don't know the consulting business. They don't have the expertise, the contacts, or the gumption to find out. You better know how to do what you do before you try to tell me how to do what I do. And don't expect me to teach you. I have too much to do.
Loyalty-The art of juggling conflicts. I believe in the old adage that someday the agencies will buy each other until only one remains. And, then the client will go in house. Until then, it is very hard for an agency not to have a client conflict. But you have to make sure you keep client information very separate in the agency—different people, different management, and, if possible, different cities.
Strong Staffing - The right people, the people the client wants. Enough said. Just because they measure 98.6 degrees, doesn't mean they are right. Consult with the client on choices also.
A Fair Profit - Now, I know that not everyone wants to open his or her books. But a consultant deserves a fair profit just as the client does. Proof of problems is sometimes the only way to work out what is a fair profit. No one wants to feel ripped off.
The Right Image - In my days at McDonald's, I saw some of the most hilarious storyboards...
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You cannot be lonely if you like the person you're alone with.
-Wayne Dyer
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Advertisement
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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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The August 1st cattle on feed inventory was 4.2% smaller than last year. Cattle placements into feedlots during July were 2.4% more than a year ago but less than the trade had anticipated and the 2nd smallest for the month in 12 years. The September 1st near slaughter ready cattle inventory is estimated to be 1.7% less than 2007. Beef production during September could trend at to modestly below prior year levels. Many beef markets have declined during the past week but the choice cutout index may be settling. Prices per pound FOB from USDA.
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Dairy |
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The class III milk markets (principal hedge instrument for cheese) have mostly declined during the last week as the CME cheese markets have appeared to temporarily stabilize. Buyers are reported to be actively procuring cheese suggesting that the markets may have bottomed. Steady to modestly higher cheese prices are projected in early September. Milk cow slaughter will be watched closely during the next few months for signs of herd liquidation. Butter market seasonal bias is downward during the fall. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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Russia- US tensions appear to be escalating due to the conflict in Georgia which may be bad news for chicken producers. Russia recently stated that they will attempt to significantly reduce poultry imports. The timing is not thought to be a coincidence. Russia in the past has accounted for 30% of US chicken exports. US product is estimated to make up 21% of Russian poultry consumption. A continued slowdown in chicken exports to Russia could be bearish for the chicken leg quarter market, lead to further chicken output cutbacks and be bullish for breast and wing prices long term. Prices USDA, FOB per pound except eggs (dozen).
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Seafood |
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US Gulf of Mexico shrimp landings during July were 24% less than last year and the smallest for the month in recent history. 2008 through July total US Gulf shrimp landings were 22.5% lower than the 5 year average. Inflated fuel costs are expected to cause US shrimp landings to remain historically poor over the next few months. As a result, many shrimp markets could trend above 2007 levels this fall. Prices for fresh product, unless noted per pound from Fisheries Market News.
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Pork |
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July sow slaughter was 14.7% larger than last year but as a percent of total hog slaughter was very similar to prior year averages suggesting swine herd liquidation may have decelerated. Still pork output is anticipated to fall below year ago levels sometime this winter. The pork markets are mostly in a free fall. Concerns about exports going forward are weighing on the markets. Additional pork market declines are anticipated next month. Prices per pound FOB from USDA.
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Produce |
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The Idaho potato harvest is progressing but is 1 to 2 weeks behind. Existing Idaho potato stocks are extremely tight and the markets are inflated. Significant volumes of new crop Idaho potatoes are not anticipated to be available until mid September. Substantial potato market decreases may be forthcoming next month. Still, Idaho potato prices are forecasted to remain above prior year levels due to the considerable decline in acreage this year. Lettuce supplies are reported to be improving and the lettuce markets are softening. The tomato markets remain depressed. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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Midwestern weather has once again become challenging but this time it is due to dry conditions during August. The grain markets are volatile. 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 - The tomato harvest in almost all areas of the country is behind and canning will need to persist into the fall for budgeted volumes to be met. Higher canned tomato prices may be impending. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - July 31st frozen green bean (3%) and green pea (5%) stocks were both less than the previous year. Frozen cob (3%) and cut (2%) corn holdings were modestly larger than 2007. The markets remain firm. Prices FOB per case from Supply and Market Report.
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What to charge for daily lunch specials
Community member Gridley writes...
I know this varies quite a bit depending on your area, so I will keep that in mind with responses.
Here is what our specials are:
Your choice of the following meals, all come with a non-alcoholic bev with free refills and complete table service:
Pulled Pork Sandwich and Fries
Brisket Sammich and Fries
Pulled Chicken Sand Witch and Fries
Grilled Cheese Slammich and Fries or Chili
There are a couple other choices, all...
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22 yr Restaurant Veteran failure? Need advice!
Community member mama718 writes...
My husband was born into the business & has cooked in family run
restaurants since he was 15. Now 37, he & I run our own 38 seat
BYOB Brick Oven Italian Restaurant (Opened May 2006) & I am at the
point of hoping the restaurant is on fire every time I hear sirens in
town. We are the only BYOB Italian restaurant in our rural, middle
class town of 24,000 located within 5 minutes of a ski mountain & 6
golf courses.
What are we doing wrong?...
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Thoughts on Consultants
Community member Murray writes...
23 year vet of the industry, chef owner operator of a 88 seat French
Bistro in a small seasonal tourist town. Revenue is not my problem, as
much as capital retention. We do very well in the summer and better
than anyone else in the winter. We do consistent revenue and do about
million a year. But i have watched the profit drop and drop, year after
year. (And i thought i knew what i was doing!!). I am very good
technically in the kitchen, bakery, running the floor, etc. I...
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As Big as a Human's Head
From my tree that can grow over 20 feet high, I am the largest of the citrus fruits. Originally from Asia, where I have been grown for over 4000 years, today I am also cultivated in Israel, California, Florida and other tropical and subtropical regions. I can be as big as a human's head weighing up to 13 pounds. My thick, coarse, yellow/green/pink skin peels easily and depending on my variety I may be sweet, bitter, full of flavor or tasteless. My Chandler variety (popular in the Unites States) is very sweet and has pink flesh. I have two names, one is common while the other is a captains name from East India who left our seeds in Barbados on his journey back to England. I am very popular with the Vietnamese because of my significance to their New Years festivities. I have been considered by many to be one of the parents of the grapefruit, the other being a sweet orange tree. I have been candied, used in marmalade, added to fruit salads, cooked into a sauce, or simply eaten out of hand. I am a good source of vitamin C and potassium. I am also considered a stomachic, known to stimulate the appetite and to facilitate digestion.
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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