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News in Review
Market Reports
Food Quiz
Industry Discussion
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Food Cost Benefit
By: Joe Dunbar
As we see oil prices beginning to drift lower (after threatening to go
above $200 per barrel this summer), corn just hit a one month low.
Prices of certain commodities are still near historic highs but this
decline is a positive for restaurant operators.
On the
micro-economic front, the industry has focused intensely on food cost
control. Restaurants are buying less expensive ingredients and watching
their storage areas closely. I hear lots of stories about tight cost
control each week. The energy is moving beyond cost of sales. Operators
are looking at power bills, sewage usage and garbage pickups. No
expense category is ignored.
In the long run, the macro-economic
conditions will improve and sales will rise. Smart operators will
continue to control costs tightly. Future operating margins will be
better than before the current downturn.
The coupon fever in our
region has cooled a bit. Beverage sales are still off from the peak but
a greater % of patrons are ordering drinks. Budget conscious guests are
loosening up a little and splitting a dessert item again.
I was
in the field last week and flights seem fuller. Airport restaurants
were doing a brisk business in Washington and Miami. Fellow travellers
seemed to be willing to pay for a meal before going to their gates
rather than purchasing a sandwich on board. Portion control can be seen
everywhere as kitchens carefully monitor the center of the plate
ingredients.
Read More
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"Selling to people who actually want to hear from you is more effective than interrupting strangers who don't"
Seth Godin
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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 |
View Detail |
The September 1st cattle on feed inventory was 3% less than last year. Cattle placements into feedlots during August were 2.7% lower than 2007. Late spring and summer declines in cattle placements into feedlots suggests that near slaughter ready cattle supplies could tighten compared to the prior year levels this fall which would be bearish for beef output and bullish for beef prices. Beef holiday buying could be conservative in the coming months due to the economy which may temper any beef market increases. Prices per pound FOB from USDA.
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Dairy |
View Detail |
August US milk output was just 1.1% larger than last year due to a 1.3% bigger milk cow herd and a .2% reduction in milk per cow yields. The milk cow herd declined by 4,000 head during August due mostly to the National Milk Producers Federation herd retirement program. Going forward, pinched milk farmer margins may temper milk output growth which eventually could be bullish for the dairy markets. The cheese markets may be topping. Butter prices typically remain inflated through October. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
View Detail |
During the 2nd week of September, chicken output was estimated to be .1% less than last year. The trade will be watching chicken production closely in the coming weeks as reduced broiler egg sets suggest chicken output could be lower than 2007. If that?s the case, upward pressure is anticipated to occur on the chicken markets. The chicken wing markets are trying to strengthen although seasonal pressure is downward during the next few weeks. Higher chicken wing prices are anticipated later this fall. August 31st chicken wing stocks were 20% less than last year. Prices USDA, FOB per pound except eggs (dozen).
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Seafood |
View Detail |
US Gulf of Mexico shrimp landings during August were 33.5% less than the 5 year average for the month. 2008 through August US Gulf of Mexico shrimp landings were 25% smaller than the 5 year average. Inflated input costs and challenged fisherman margins are expected to mitigate US shrimp landings for the foreseeable future. Shrimp imports could build this fall however which may influence the markets downward. Prices for fresh product, unless noted per pound from Fisheries Market News.
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Pork |
View Detail |
Pork production last week rose 2% and was 2.4% above a year ago. Pork output is expected to grow during the fall although production gains compared to 2007 should be less than earlier this year. The pork markets are mostly trending downward and additional decreases are likely. August 31st pork belly (49%), loin (28%) and rib (18%) inventories were all greater than last year. August 31st ham (5%) and trimming (7%) stocks were less than the previous year. Prices per pound FOB from USDA.
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Produce |
View Detail |
Iceberg lettuce shipments last week were 6% less than a year ago. Quality concerns have caused the lettuce supply to tighten pressuring the iceberg market higher. Fairy inflated iceberg lettuce prices could persist during the next week or so. The Northwestern onion harvest is building. History suggests that additional yellow onion market declines may be forthcoming. Last year the shipping point yellow onion market declined 11.2% during the next 2 weeks. The Idaho potato harvest is reported to be 16% complete as of Monday compared to the average of 18% for the date. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
View Detail |
The corn harvest is underway in the Midwest. The corn and soybean markets have moved higher in the fall during the past 2 years. Prices per pound (oils) or bushel (grains) FOB from USDA.
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Canned and Frozen Food |
View Detail |
Tomato Products, Canned - During September, California is projected to harvest just over 4 million tons of tomatoes for canning, 31% more than the average for the month and a record. The canned tomato markets remain firm. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - August 31st frozen green bean (2%), cut corn (1%) and cob corn (2%) holdings were all slightly bigger than a year ago. August 31st frozen green pea stocks were 4% less than 2007. The markets are firm. Prices FOB per case from Supply and Market Report.
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Signs you would like to place in your place!
Community member gridley writes...
This is a half serious, half joking thread.. feel free to move it to chit chat if necessary.
I have found rib bones, mounds of potatoes, sugar packets, all kinds of
stuff in our dish sink. It takes half an hour to drain the thing
because of the food that gets in there. I have talked to everyone about
this. I have tried to explain the grease trap to them, and the lack of
garbage disposal. I have demonstrated the hi tech procedure of plate
scraping and...
Read More
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HUGE catering oppty for my restaurant
Community member cteglsnst writes...
With the economy the way it has been - especially here in Michigan, we
have been very resourceful on keeping butts in seats..and $$$ in the
bank.
My sister goes to a local community college and was interviewing for a
job. She mentioned her hrs needed to work around her schedule at my
restaurant and mentioned the name of it. The person who was
interviewing her recognized our name and asked if she thought we would
be interested in a catering oppty with...
Read More
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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
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Helping Control Bad Breath
I am native to southern Europe where I grow both wild and am cultivated. Used by the Greeks for medicinal purposes, I was also made into a crown for the victors of Isthmian and Nemean games. Continuing on, I was also part of Circe's "pleasant lawn" in The Odyssey by Homer. I was even made into a wreath to ward off drunkenness, but it was never proven effective. Although I have been used for potting and sometimes even edging, I am primarily used as an edible with peppery green leaves and white roots. When displayed fresh I am almost never consumed and I become a common sight for bus boys and dishwashers. I have over 30 cousins but only two or three are well known. I can be used fresh, dried or frozen, each form having its own unique flavors. As an excellent source of vitamins A & C, I am used in just about anything from salads, to stews, from egg dishes to pasta, with meat, poultry, or fish, in any vegetable dish in any savory sauce, or in my popular (yet boring) function, as a garnish. I do have the honor of being a proud member of fines, garni, persillade, and gremolada. I help control bad breath and even taste great when fried.
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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