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News in Review
Market Reports
Food Quiz
Industry Discussion
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Eliminate Chronic Waste
By: Joe Dunbar
Years back, one of my clients had a policy of brewing coffee fresh
every 20 minutes. This simple policy caused an extremely high level of
waste in off peak hours. They offered patrons a choice of house brew,
hazelnut flavored, and vanilla flavored (regular roast and decaf for
all three).
Each afternoon, the coffee sales would slow and the
routine began. The staff would habitually dump 6 nearly full pots of
coffee down the drain 3 times an hour.
On more than one
occasion, I have noticed operators do not adjust production to meet
demand. I have seen break rooms at conference centers stocked with the
same levels of donuts, bagels, danish and other pastries each day. I
asked to see the conference room guest counts and the levels varied
from as few as 40 to as high as 300. Most of the day old pastries made
it to the staff dining room.
If you observe enough operations
over many years, certain patterns emerge. You'll find management
strictly controls center of the plate portions in most restaurants. On
the flip side, you'll find tremendous waste in condiments, light cream,
coffee, fresh baked products, portion packets, etc.
This past
weekend, I went out for breakfast at a local spot. My waitress
delivered my hot cup of coffee with 6 half & half portion packs. I
looked around and noticed I was not singled out for this treatment. You
could see many guests loading 3 to 5 of the creamers in their bags.
One
of my clients baked rolls fresh all day long. At the restaurants,
patrons were served a generous basket of rolls. It was common for
patrons to request more rolls and they were always given a second
basket. On take-out orders, some locations stuffed a bag with as much
as a dozen rolls with each order.
...
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Avoid destructive thinking. Improper negative thoughts sink people. A ship can sail around the world many, many times, but just let enough water get into the ship and it will sink. Just so with the human mind. Let enough negative thoughts or improper thoughts get into the human mind and the person sinks just like a ship.
-Alfred A Montapert
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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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Beef production last week was 3.6% greater than a year ago. As stated in previous reports, beef output is projected to trend below 2007 levels this fall. The ribeye and tenderloin markets typically begin an upward course shortly as buyers start to secure inventories for the upcoming holiday season. Bulls will argue that ribeye and tenderloin gains in the coming months could be intense due to declines in beef output. Bears will challenge that consumers may limit purchases due to the struggling US economy. Prices per pound FOB from USDA.
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Dairy |
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The CME cheese markets have moved notably higher during the past week due in part to a tightening of available milk supplies brought on the restart of the school year. The milk supply tightness is reported to have eased which may signal that the cheese markets could steady or turn lower soon. International cheese prices are now roughly $2.09, $.20 off their highs from the spring. The butter market usually begins a downward course shortly. Last year the spot butter market fell 8% during the next 4 weeks. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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The chicken breast markets are declining. The chicken leg quarter market has appeared to peak and, given the recent concerns with exports to Russia, the downside risk in that market has been broadened. Chicken wings appear to be struggling to move seasonally higher. All of this is bad news for chicken producer margins and could be bad news for chicken buyers for 2009. Forthcoming chicken production cutbacks should help lessen the available supply of chicken but if demand continues to falter than additional chicken output reductions are likely this winter. Prices USDA, FOB per pound except eggs (dozen).
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Seafood |
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Chile, a major salmon exporting country to the US, continues to deal with disease challenges in various salmon farms. Thus, salmon supplies in the US have remained fairly limited and salmon prices inflated. History suggests that some modest whole salmon market depreciation could occur in the forthcoming weeks. The recent appreciation in the US dollar could bring a boost to US seafood imports. Prices for fresh product, unless noted per pound from Fisheries Market News.
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Pork |
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Pork output last week was 4.3% more than the previous year. Most of the pork markets continue to course downward due to seasonal pressure and export sales challenges. Although the data won?t be made available for a several weeks, speculation is that Chinese imports of US pork have slowed considerably. Given the export concerns and forthcoming cyclical increase in pork production, additional pork market declines are anticipated in the coming weeks. Prices per pound FOB from USDA.
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Produce |
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The tomato markets remain historically economical. So much so, that various farmers have slowed their tomato harvests. However, thus far it has had only had a small impact on tomato prices. Tomato demand remains lethargic due to the Eastern home grown season and last spring?s salmonella incidents. Fairly engaging tomato prices could persist during the next few weeks but the markets may move upward next month. Late fall early winter tomato supplies are likely to be short. The Northwestern onion harvest is progressing. Onion prices typically move lower in October. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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Soybean oil and wheat futures recently moved through technical downward support levels. A general grain commodity depreciation trend may be underway. 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 California harvest is projected by the PTAB to reach 8.5 million tons by the end of this week, 2% less than the 5 year average for the date. The canned tomato markets remain relatively firm. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - The USDA is projecting the 2008 green bean for processing harvest to be virtually even with last year. The processed vegetable markets remain firm and additional increases may be impending. Prices FOB per case from Supply and Market Report.
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Head cook says it's not in his job description
Community member Honeydini writes...
We've been open since the early part of this year, and our Head Cook
(who has been with us since day 1 and is a salaried employee) recently
told us that he should get paid for the following because it's "not in
his job description":
1) Making the homemade juices (which was his idea, by the way)
2) Baking Cakes (also his idea)
3) Catering
As for the catering, his thinks he should get a cut out of every
catering job. We do no off-premise...
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Your Restaurant Vision
Community member sarahjones writes...
I wanted to ask you guys when you guys have a vision, a restaurant vision what do you include in your vision? Do you mean, the long term plan, the target market, the look and feel of the restaurant, what do you mean by vision?
Secondly your concept...
What would you say are the key elements that you must consider when developing your concept?
Once again appreciate your feedback!! thanks!!...
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Credit card tips question
Community member Gridley writes...
Is it standard for owners to deduct the percentage they are charged on credit card tips from servers?...
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I have been stinking for millions of years
Simply put, I am the most disgusting smelling fruit in the world! Originating in Malaysia or Borneo I made it to Southeast Asia in the prehistoric age. As one of the longest established inhabitants of the Southeast Asia rain forests, I have been stinking for millions of years. In Hong Kong and Singapore my odor is so bad I am banned from being eaten in public, and banned from carriage on public transport. If I'm in town, you'll know! We become suicidal when ripe, up to 11 pounds of smelly spiked fruit plummeting to earth from our tree that can be anywhere from 65 to 130 feet tall, so step aside when we are overhead. My spiked hard shell attracts tigers when split, and yes we have been known to kill. Once opened I reveal 5 to six sections of fruit separated by an inedible white membrane. If you can get past my perfume, I offer rich butter-like custard, flavored with almonds. In each section of our pulp you will discover 4 to 6 shiny edible seeds that can be roasted or baked and eaten like nuts. In some cultures I am buried and allowed to ferment before consumption. I am often mixed with rice and sugar as "lempog", or made into sugar or salted preserves. You can sometimes find me in ice creams or milkshakes. We are starchy fruits that contain a limited amount of fat and provide good sources of potassium and vitamin C. Despite our unspeakable sewage-like smell we are considered an aphrodisiac.
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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