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News in Review     Market Reports    Food Quiz     Industry Discussion

Sysco OKs settlement over restaurant fish identity
Frustrated Consumers Look to Government
Starbucks' Healthy Breakfast Goes Live
Incredible shrinking restaurant portions, and other sneaky tricks
Do the items on your menu have a story to tell?
Slow Food Nation event urges 'fresh' recipe, diet revolution
The environmental cost of a pizza joint
Smokey Bones shows off new look, feel
Moe's Adds Pork to Protein Options
Historic First Waffle House Restaurant Becomes Museum
The sage of Quiznos
Shoney's founder dies of brain tumor
Hardee's owner sells another 29 locations
U.S. restaurant industry remains sluggish
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Featured Article

To Market, By Steve Weiss


This Column Is Waaay Better

By: Steve Weiss

Wendy's is running an ad campaign that features the tag line "It's waaay better than fast food, it's Wendy's." Of course, common sense says that it is virtually impossible to define Wendy's as anything but fast food. So given the generally accepted notions of "truth in advertising," why aren't Wendy's competitors rushing in to yank the wig off this audacious assertion?

There are two good issues brought up with this question, and both are very relevant to life in contemporary quick-serves. The first has to do with whether there is actually any sort of legal action that might be brought against Wendy's hyperbolic claim. The second, far more compelling in this neck of the woods, has to do with whether a challenge to Wendy's ad makes any sense from a competitive marketing standpoint.

The legal issue is governed by a 60-year-old piece of congressional legislation called The Lanham Act. Primarily passed as trademark protection law, the Lanham Act also sets forth the legal parameters of false advertising. When a company contends that a rival's marketing claims are false or unproven to the extent that they injure a competitor's reputation and/or negatively impact its competitive business ability, it is the provisions of the Lanham Act that are most often invoked in court.

There is an ungodly amount of case law and commentary regarding the Lanham Act, and there is far from unanimity of opinion on the interpretation of its provisions. Rebecca Tushnet, a Georgetown University law professor who specializes in this area, tried to help me sort it out. Although I am grossly oversimplifying her expert analysis, here's what it really boils down to: While "the court" is certainly going to be protective of the legal rights of all duly qualified litigants, there has been an historical disposition to let companies "fight it out in the marketplace."

"You can't make false material claims," Tushnet says, "but it is also essential that any claim you make is going to be believable by consumers. No court is going to expect [the Wendy's claim] to be taken seriously. The court would call it puffery."

A similar situation arose a few years back when KFC announced to the world "There's fast food, and then there's KFC." This campaign positioned a KFC fried chicken dinner as superior to one comprised of burger and fries, and is probably best remembered for featuring Seinfeld's Jason Alexander as the pitchman. Even though aggressive culinary and nutrition claims were made during the course of the campaign, the rest of the fast-food world smirked and let the puffed-up advertising die a natural death.

The first thing that is apparent with the Wendy's and KFC campaigns is that they were both hatched during times of competitive weakness in company growth and profitability. A litigious competitor is far more likely to emerge...

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Notable Quotable


There can be no doubt that the average man blames much more than he praises. His instinct is to blame. If he is satisfied he says nothing; if he is not, he most illogically kicks up a row.

-Arnold Bennett



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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 
Beef output last week was 4.3% less than 2007. Tighter near slaughter ready cattle supplies are expected to cause beef output to average 2% below year ago levels this fall which may be bullish for beef prices. The beef middle meat markets remain especially weak influencing the USDA choice cutout lower. An existing discount compared to last fall?s averages in forward pricing (22-90 days delivery) for key holiday items including ribeyes and tenderloins may encourage beef feature activity in the pending months. Prices per pound FOB from USDA.

Dairy View Detail 
The all milk price for August was estimated by the USDA at $18.50 which is 14.4% less than 2007. As a result, milk farmer margins have waned which could amplify dairy cow slaughter soon. The class III milk futures settlement prices for 2009 now average very close to $17.00 a hundredweight posing margin challenges for milk farmers. From a buy side, this may be an opportune time to visit cheese/class III milk contracts for next year. The butter market typically turns lower in late September. Prices per pound, except Class I Cream (hundred weight), from USDA.

Poultry View Detail 
Chicken production during August is estimated to have been 3% larger than a year ago which is a major reason chicken breast prices have softened. However, production changes should be forthcoming shortly. The 6 week moving average for broiler egg sets is now 4.5% less than last year and the lowest for the date since 2003. 2008 4th quarter US chicken output is forecasted to be 1.5% less than the previous year which could be bullish for wing and breast prices. Unless chicken producer profitability greatly improves additional chicken production cutbacks are likely to occur this winter. Prices USDA, FOB per pound except eggs (dozen).

Seafood View Detail 
The US recently significantly reduced shrimp import tariffs from Thailand. Speculation is that this could lead to a bump in US shrimp imports from the country in the pending months. Thailand is the largest shrimp exporting country to the US and accounts for roughly 25% of the total US shrimp supply. Shrimp prices in general are still anticipated to remain above year ago levels this fall. The salmon markets are inflated. Prices for fresh product, unless noted per pound from Fisheries Market News.

Pork View Detail 
Pork production last week declined 1% but was 3.8% larger than a year ago. 2008 pork output to date is estimated to be roughly 8% bigger than 2007. However, pork production gains in the coming months are expected to average about 1% above the prior year levels. The pork markets continue to mostly decline. Additional market decreases are expected but the depth will likely depend on forward US pork export sales. Prices per pound FOB from USDA.

Produce View Detail 
The Idaho potato harvest is reported to be 22% complete notably behind last year?s pace which was 42% for the date. Idaho potato supplies are expected to improve soon which should pressure the potato markets lower. Tropical Storm Fay flooded various newly planted tomato fields in Southwest Florida. Consequently, late fall and early winter tomato supplies could be limited. Existing tomato stocks are ample and the tomato markets remain depressed. Onion shipments last week were 7.4% less than last year. The onion markets may move lower later this month. Prices shipping point unless noted (terminal) FOB from USDA

Oil and Grains View Detail 
The grain markets are being influenced downward by the recent depreciation in the crude oil market. Grain prices could temporarily settle soon. Prices per pound (oils) or bushel (grains) FOB from USDA.

Canned and Frozen Food View Detail 
Tomato Products, Canned - The California tomato for canning harvest has been especially strong recently but may have or will soon peak. The canned tomato markets are advancing due to increases in raw product costs. Price per case (6/10) FOB from Supply and Market Report.

Processed Fruits and Vegetables - Many of the canned vegetable markets are advancing due to the appreciation in 2008 raw product costs. Steady to higher canned vegetable prices are projected to occur through the end of the year. Prices FOB per case from Supply and Market Report.

Discussion Forums

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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Food Quiz

Buttocks-of-the-wife-of-a-chief

My name in Malawi translates to "Buttocks-of-the-wife-of-a-chief". There was a time when I was widely enjoyed, but today I have fallen into neglect. Originating in India or Persia I spread quickly (via seed, not via ground cover) to Europe and America. Once said to be eaten by "French men and pigs when they can get nothing else", I am considered a common weed and a nuisance to gardeners. I am a ground hugging fleshy, fat leafed plant growing no higher than four inches and easily found in both hemispheres. I have over forty relatives and while most are green, a few are as good as gold. My stems are a rubbery pinkish-red and can grow twelve inches, spread out in a network like flat vines. I can be picked before maturity and will continue to flower and seed post harvest. I have a slight acidic and peppery taste and can be cooked or used fresh. I am a great textural addition to fresh garden salads or you can simply boil and serve me salted with butter or oil. The thickness of my leaves makes me a tasty addition to gumbos, soups, and stews. In the Middle East I am an important ingredient to a fattouch salad. My stalks and leaves can be marinated in vinegar, blended into mayonnaise, or chopped into omelets. I am a good source of potassium, magnesium, and vitamin A. I also supply vitamin C, calcium, iron and contain mucilage's and antioxidants. As a pharmafood I make a good diuretic, intestinal cleaner, and emollient.

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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