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Food Quiz
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Why Training Works
By: Dr. Jerry Newman
Investments in selection and training procedures have significant impacts.
I promised last month that I would keep you informed about major behavioral science research relevant to you. Jerry Ferris, a big name in the field of people research at Florida State University, just sent me an article that is likely to appear in our No. 1 journal (Journal of Applied Psychology) sometime this year. I think the results are hugely important to the quick-serve industry, so I’m going to share the major findings with you.
This is a study of 861 stores from one of the major brands. The research asked whether investments in new selection and training procedures had significant impacts on customer satisfaction, employee retention, and bottom-line financial results. The answer was a resounding yes! Let me tell you about the changes in people practices and the good things that resulted.
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First, this brand implemented a paper and pencil test that measured five things:
1) customer focus, 2) work ethic, 3) commitment, 4) teamwork, 5) and fundamental skills (e.g., comprehension of written information). The first section of the test asked about past behaviors. The second section measured personality traits using standard Big Five scales (the Big Five are personality traits commonly thought to capture the important dimensions of personality). The third section was specific to the fast-food industry, putting applicants in common situations and asking what they would do. For example:
While mopping the floors behind the counter, you spot a five-dollar bill hidden under one of the shake machines. What do you do?
1. Return the money to the register.
2. Give the money to the person working the register and explain what happened.
3. Give the money to your manager and explain what happened.
4. Take the money as a reward for a job well done.
The final section of the test showed common training materials (e.g., a training aid explaining how to make a specific sandwich) and asked questions about how well applicants interpreted what the training aid illustrated. Each store tracked how many of their hires actually met the minimum score.
The training component implemented at this brand involved two full weeks filled with general orientation and specific skill/knowledge development. Training methods included mini-classroom and simulated training accompanied by coaching and feedback. Training success was measured by a paper and pencil test that required an 80 percent score to pass.
Stores varied as to how well...
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"Good business leaders create a vision, articulate the vision, passionately own the vision, and relentlessly drive it to completion."
Jack Welch
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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 declined .9% and was .4% less than the previous year. Beef packers are expected to curb output over the next week or so due to poor margins. This could bring support to the relatively depressed beef markets. December US beef imports were the smallest since February 2008 due in a large part to the devaluation of the US dollar during the month. Since then the US dollar has appreciated which is bullish for beef imports and bearish for 90% trimming and ground beef prices. Prices per pound FOB from USDA.
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Dairy |
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December US butter exports were 75% smaller than the previous year accounting for just 1.6% of production compared to 7% in December 2007. With international butter prices historically depressed, it will be very hard for the US butter market to move notably upward until output is reduced. December US cheddar cheese exports were the smallest for any month since July 2007. The CME cheese markets are trending higher due to recent brisk demand. Additional cheese market increases are likely. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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December US chicken exports were 25% larger than the prior year despite a 76% decline in trade with Russia. Chicken exports could remain historically strong this year as US chicken leg quarters are a relatively inexpensive protein source for countries. The boneless skinless chicken breast market has turned surprisingly lower during the past few weeks. If chicken breast prices don?t circle upward soon chicken producers will likely be forced to further slow output. The chicken wing markets are moving downward due to seasonally waning demand. Additional modest wing market declines are anticipated during the next few weeks. Prices USDA, FOB per pound except eggs (dozen).
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Seafood |
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US Gulf of Mexico shrimp landings during December were .6% larger than the previous year. However, 2008 total US Gulf of Mexico shrimp landings were the smallest in the last 5 years due mostly to elevated fuel costs. Lackluster demand may cause US shrimp landings to remain limited into the spring. The shrimp markets are fairly weak. Prices for fresh product, unless noted per pound from Fisheries Market News.
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Pork |
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Pork production last week rose .4% and was 1.2% more than the prior year. December US pork exports were 6.3% larger than the previous year but the smallest for any month since December 2007. Pork exports could suffer some in the coming months due to the challenged world economies. The December US and Canadian swine breeding inventory was virtually even with the previous quarter adding fuel to speculation that herd contraction is slowing. The pork markets continue to trade at engaging levels for buyers. Prices per pound FOB from USDA.
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Produce |
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February 1st US potato stocks were 8.1% less than 2008 and the smallest for the date in the last 10 years. February Idaho (10.5%) and russet (7.6%) potato holdings were also less than last year. Potato demand as a whole is sluggish. 2008 potato crop processing through January was 6.7% smaller than the prior crop for the same time period. Charts suggest various Idaho potato market increases may be forthcoming this spring and summer. Florida tomato shipments continue to trend below year ago levels but ample Mexican supplies are helping depress tomato prices. Prices USDA FOB shipping point unless noted (terminal).
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Oil and Grains |
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The grain markets are moving downward due to demand concerns. Grain prices could bottom as they near farmer breakeven levels for the 2009 crops. 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 - Per the USDA, tomato canners intend to contract 13.3 million tons of tomatoes for 2009, 14.7% more than 2008. The markets are steady. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - The canned vegetable markets are relatively balanced. Slowed food service demand could cause the canned vegetable markets to weaken as the next major harvest/canning season approaches this summer. Prices FOB per case from Supply and Market Report.
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Need ideas for payment for deliveries
Community member Ciao Espresso writes...
Hello, I bought a espresso and sandwich business in a business park last September. I would like to deliver to the businesses but need to figure out a good way for payment. The businesses (goverment type) are all in secure buildings so the deliveries would have to be to the receiption desk. I also would like to figure out a way to facilitate tips. I looked at the POS forum, but a few of the link are no longer...
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Excel Potato pearls turning watery
Community member KC Jones BBQ writes...
I have been running a new bbq place since oct 1 and have managed to fumble through most things that came up except mashed taters.
I was using sams idahoan (red box) mashed and switched to excel pearls because the sams were breaking down in the steam table unless I made them so thick that you could use them to mud drywall.
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Food Handling license
Community member NewtoThis writes...
Can anyone tell me who needs a food handling license? The restaurant owner? The food preparer? I'm a little bit lost. Help! ...
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So sweet and sooooo very juicy
I am grown on every continent of the globe except Antarctica. My earliest cultivation took place in China. I was made popular by Roman authors in the first century, medieval monasteries in England, and by the famous author Geoffrey Chaucer who wrote about us in beautiful gardens. With my hundreds of varieties I range in color from yellowish-green to deep purple, and in size I range from a small cherry to a hen's egg. There's even a dinosaur variety named after me. I contain one inedible pit in my center. I will ripen after picked, but this process is slowed by refrigeration. When ripe I can be so sweet and so very juicy, public joy during my consumption must be refrained though often revealed by drippings on clothing. I am used dried, in brandy, liqueur, jam, pudding, breads, cakes, compotes, oriental sauces, and a variety of other sweet and savory applications but am definitely best eaten fresh out of hand. I am fat free, low in sodium, and only contain 33 calories per piece. Often the mere mention of my name implies goodness and delight.
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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