 |
|
|
|
News in Review
Market Reports
Food Quiz
Industry Discussion
|
|
|
Advertisement
|
|
Advertisement
| For information about sponsoring this newsletter, please visit our Marketing Center |
|
|
 |
|
Menu Driven Specials
By: Joe Dunbar
When menu specials compliment the base menu offerings, there is an
opportunity to significantly drop the level of waste and spoilage. The
reasons are many for this phenomenon. Cycle menus are always developed
with the future in mind. The second choices are often based on the
previous day's primary choice.
The ability to utilize the same
protein items used every day in your base menu in specials is a great
advantage. Your wait staff may promote menu offerings which help
minimize waste. Small forecasting errors won't create spoilage since
the base menu uses the same ingredients. You'll focus your purchases on
fewer protein items. Its possible to save on these key items as the
purchase volume increases.
Contrast this style of menu specials
with the policy of presenting new and innovative menu items on your
specials board. This strategy implies a wider range of protein items. I
have observed operations where the chef offered 5 to 7 completely
different specials each night. Imagine trying to forecast and manage
usage on 35 different protein items (in addition to all items required
by your base menu) when the number of covers is uncertain. In addition,
you need to forecast your guest's preference each evening to utilize
all the expensive center of the plate items.
Read More
|
|
"If you're not using your smile, you're like a man with a million dollars in the bank and no checkbook."
Les Giblin
|
|
|
Advertisement
|
|
 |
|
View updated pricing and information each week on the website for the following food-commodity markets:
|
Beef, Veal & Lamb |
View Detail |
July US beef imports were 10.8% less than last year and the lowest for the month since 2003. The decline in beef imports has helped push the beef grind and trimming markets above year ago levels. However, if the dollar continues to appreciate it will encourage beef imports in the coming months which could be modestly bearish for the beef grind and trimming markets. Grinds and trimmings are anticipated to remain well above 2007 levels. August US retail beef prices were a record high. Prices per pound FOB from USDA.
|
|
Dairy |
View Detail |
July US butter exports were 173% or 9.9 million pounds larger than the previous year. The current US butter price at $1.70 is roughly $.09 above the international butter market which suggests that butter exports could slow appreciably soon. July US cheese exports were 214% bigger than last year and the existing US cheese markets are about $.09 under the international market. The cheese markets continue to move upward but history suggests that modestly lower prices may be pending in October. Prices per pound, except Class I Cream (hundred weight), from USDA.
|
|
Poultry |
View Detail |
July US chicken exports were 34% or 160.6 million pounds more than the previous year. Chicken export growth during the month to China, Mexico and Ukraine accounted for 58% of the total trade gain. US chicken export expansion could be tempered some in the fourth quarter due in part to trade challenges with Mexico and Russia. The chicken breast and wing markets appear to be beginning to modestly strengthen. If planned chicken production cutbacks come to fruition in the coming weeks it should be considerably bullish for the breast and wing markets this fall. Prices USDA, FOB per pound except eggs (dozen).
|
|
Seafood |
View Detail |
July US shrimp imports were 6.3% larger than last year due mostly to a 9.2% boost in trade with Thailand. 2008 through July US shrimp imports were .9% more than 2007. Because of the recent tariff reduction on Thai shrimp US shrimp imports may expand this fall which could be bearish for shrimp prices. 90% of the US shrimp supply is imported. July US salmon filet/steak imports were 2.5% less than 2007. Prices for fresh product, unless noted per pound from Fisheries Market News.
|
|
Pork |
View Detail |
July US pork exports were 89.4% or 134.6 million pounds larger than last year. 33% of the increase in pork trade was attributed to trade gains with China/Hong Kong and Mexico. Exports to China/Hong Kong are reported to have slowed considerably since mid August. The US is also having trade challenges with Russia and Mexico. These factors could temper pork export growth this fall which would be bearish for the pork markets. Prices per pound FOB from USDA.
|
|
Produce |
View Detail |
The Idaho potato harvest is progressing but as of September 14th the harvest was only 7% complete compared to the 5 year average of 12%. Idaho potato prices are moving modestly lower and additional market declines are anticipated. Idaho potato prices are not expected to fall below $12 this fall, though, due to the decline in acreage this year. A typical fall market average for Idaho potatoes is $9 a case. Avocado imports should improve soon which may influence the avocado market downward. Last year the avocado market declined 18.7% during the next 3 weeks. Prices shipping point unless noted (terminal) FOB from USDA
|
|
Oil and Grains |
View Detail |
The soybean oil market is trending lower due in a large part to declining international palm oil prices. Palm oil futures recently hit 17 month lows. Prices per pound (oils) or bushel (grains) FOB from USDA.
|
|
Canned and Frozen Food |
View Detail |
Tomato Products, Canned - The total contracted 2008 US tomato for canning harvest is projected by the USDA at 12.1 million tons, 4.7% less than the prior year. Steady to higher canned tomato prices are likely in the forthcoming months. Price per case (6/10) FOB from Supply and Market Report.
|
Processed Fruits and Vegetables - The 2008 corn for processing harvest is estimated by the USDA at 2.988 million tons which would be 3.1% more than last year. The processed vegetable markets remain firm due to higher raw product costs. Prices FOB per case from Supply and Market Report.
|
|
|
|
 |
|
No good deed goes unpunished
Community member Rodmex writes...
It's a busy night at the bar. A patron places his new Invisiliner
retainer on top of a white beverage napkin on the bar. Sometime later,
the bartender, being the model of efficiency that he is, clears the nap
holding the retainer which was doing its job - being invisible - and
throws it away.
When the guest discovers it missing, he calls the bartender and
explains. The bartender immediately goes to the trash and rummages
through the piles of detrus to find...
Read More
|
What do you do for pest control?
Community member BT5150 writes...
We are going to be opening our new place in about a month and one of
the decisions I have to make is for pest control. At our other
restaurants (which are quick service, the new place is a
bar/restaurant) we use a pest control service that does the occasional
visits, they have several mouse boxes set up, etc. The new location was
formerly a lawyer's office and during the last 6 months of renovation,
I haven't seen anything in the way of pests. (We're in the upper
midwest,...
Read More
|
How many glasses, dishes, etc should I have on hand?
Community member HankL writes...
I was wondering if I had a 160 seat restaurant what amount of glasses, dishes, etc would you seasoned owners say I should have on hand? I was thinking around 250 for a 160 seat house. Thoughts?
...
Read More
|
|
|
 |
|
Reptilian Fruit?
I have over fifty varieties. In the Inca language (Quechua) still spoken by the Indian peoples of Peru and Bolivia, my name means "cold seed." I am native to the Andes and can be found growing in tropical and subtropical regions, cold seed indeed! Today I am cultivated in the USA, Chili, Mexico, Peru, Ecuador, Spain, Israel, Guatemala, and Australia. The thorny tree that bares my fruit can grow as high as twenty-four feet. The scent of my flowers is so strong insects stay away so I have to be pollinated manually in order to fruit. I am heart or oval shaped with a scaly skin color ranging from bronze to green. When ripe I turn yellow then black. When over ripe I tend to have a sickly sweet odor. My fragrant whitish pulp is sweet and juicy with a custard-like texture. I have large black inedible (friendly) seeds throughout my flesh. I am best eaten out of hand and often doused with orange juice to prevent oxidation. I am also used in fruit salads, sorbet's, ice creams, yogurt, pastries and cookies. I can also be used to make jellies, jams juice or compote. I am high in carbohydrates and a good source of vitamin C and niacin. If you attached a Monstera to my mid section I would look like a prehistoric reptile.
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.
|
|
| Subscription Information |
To Unsubscribe: Please click
here to unsubscribe from the Foodservice.com Express eNewsletter.
If you've tried to unsubscribe but are still receiving this newsletter, please email our customer support department.
|
|
Welcome to the Foodservice.com Express newsletter, a weekly publication that provides a comprehensive review of the foodservice industry each and every friday.
You are free to share this newsletter with friends and colleagues in any way you see fit. Better yet...have them to subscribe!
If you haven't done so already, be sure to check out another newsletter we recently launched called the Daily Buzz, our daily delivery of restaurant news (that's actually interesting to read!).
Best Regards,
David Smania
Founder, Foodservice.com
|
Foodservice.com
7702 East Doubletree Ranch Rd.
Scottsdale, Arizona 85258
Ph: 623-433-9690
Copyright 1996-2008 Foodservice.com. All rights reserved.
|
| |
|
