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News in Review     Market Reports    Food Quiz     Industry Discussion

10 worst dining trends of the last decade
Chipotle’s Secret Menu
Chipotle Boosts Profit of Nearly 77%
McDonald's 3rd-quarter same-store sales, profit jump
Daniel Boulud to open outpost at new $5 billion Singapore resort
A long road to becoming 'top chef'
Restaurant reviewing: Who do you trust?
NYC Claims the Name "Tavern on the Green"
Quiznos Mascot Fined After Police Mistake Dance for Suicide Attempt
Alain Ducasse Doesn't Believe in Talent
Chickening Out. Poultry's limitless applications.
Restaurant Owner Torches Competitor
Restaurant critics struggle to stay anonymous
Mac 'n' Cheese for Hipsters
The Secrets Behind Qdoba's Success
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Featured Article


Here’s the Incentive

By: Dr. Jerry Newman

A few years ago, Green Giant had a serious quality problem: Too many insect parts and rodent hairs were turning up in its vegetables. Some compensation expert decided to give incentives to workers for finding these foreign objects, reasoning that it would adequately address the problem. Guess what? Workers began smuggling the offending objects from home and putting them into vegetables.

Unless you’re careful, incentives can come around to bite you in the, um, artichoke, as they did with Green Giant.

In almost every survey, money ranks No. 1 as the reward that most motivates worker performance. The best way to use money as a reward is to design an effective individual incentive system. But how can we harness this power for crew members without running into the problem Green Giant faced? Further, how do we use incentives without having a huge cost run-up? The answer to the first question depends on your people strategy, which, of course, depends on your organization strategy.

If customer service is the way you differentiate yourself from other quick-serves, then your incentives should promote better customer service or, at a minimum, be customer-service neutral. Run a test program to see if this goal is met before a widespread rollout.

The second question is a bit tougher to answer. Recently, I’ve been working with a carwash company that faces labor-cost constraints. We decided to implement what I call a lottery incentive system (lis). LIS solves a cost problem and introduces three hugely effective motivators. Let me explain.

We wanted to introduce an individual incentive to relatively low-paid employees. We knew from studies that individual incentives—like bonuses—are the most powerful motivator we have in the compensation arsenal. On average, individual incentives increase productivity by 30 percent, studies find. As a comparison, profit-sharing only increases productivity about 5 percent. Logic says to go with the individual incentives.

But then we faced the cost problem. I made an economic argument to the president of the company: As long as the pay increase was smaller than the productivity increase, the cost per carwash would be lower. He understood that argument, but was still concerned, legitimately, about plunking down a monetary incentive on the hope that productivity would increase. That’s when I introduced him to a lottery incentive. Instead of giving a monetary incentive for improved performance, we proposed to give internal (company printed and distributed) lottery tickets as rewards for good performance. Employees would choose a unique 4-digit number for each lottery ticket they received. The Win 4 number for our state lottery would determine the winner. If no numbers matched the Win 4 number, the money would roll over to the next week.

This type of incentive plan added two more motivators to the already powerful motivator of an individual incentive...

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Notable Quotable


One of the things that may get in the way of people being lifelong learners is that they’re not in touch with their passion. If you’re passionate about what it is you do, then you’re going to be looking for everything you can to get better at it.

- Jack Canfield

Weekly Market Reports

View updated pricing and information each week on the website for the following food-commodity markets:

Beef, Veal & Lamb View Detail 
The October 1st US cattle on feed inventory was .6% bigger than last year. Cattle placements into feedlots during September were 4.7% more than 2008 albeit at an average lighter weight. The November 1st near slaughter ready cattle inventory is estimated to be 10% smaller than the three-year average for the date. Still, available near slaughter ready cattle supplies are expected to improve beginning in December. The choice ribeye markets are jumping higher as buyers secure product for the upcoming holiday season. History suggests that ribeye prices could fade some next month. Price USDA, FOB per pound.

Dairy View Detail 
September US milk output was .7% lower than last year due to a 2.1% smaller milk cow herd and a 1.5% increase in milk per cow yields. The July through September months all faced milk declines compared to the prior year marking the first three month streak in nearly six years. Milk farmers reduced the milk cow herd by a net 36k during September. Milk output declines are expected to intensify in the coming months. The cheese markets declined late last week but are now rebounding. Further cheese market increases may be pending. The butter market is firm. Prices per pound, except Class I Cream (hundred weight), from USDA.

Poultry View Detail 
Chicken production in recent weeks has been trending very close to last fall?s reduced levels. Spot chicken producer profitability has waned some which is typical for this time of the year. Chicken producers have been disciplined with forthcoming chicken output plans. The six week averages for broiler egg sets and chick placements are both 2% below last year. Thus chicken production is expected to remain modestly below 2008 levels through December. The chicken breast and leg quarter markets are attempting to steady. However, demand for both products typically wanes next month which could lead to further market depreciation. Prices USDA, FOB per pound except eggs (dozen).

Seafood View Detail 
September US Gulf of Mexico shrimp landings were 164% larger than last year?s depressed level. 2009 through September US shrimp landings were 6% more than the five year average. Strong shrimp landings and lackluster demand are partly behind the comparatively depressed shrimp markets. Fairly engaging shrimp prices may persist through the fall. September US farmed catfish production was 7% less than a year ago. The wholesale catfish market is reported to be weak. Prices for fresh product, unless noted, per pound from Fisheries Market News.

Pork View Detail 
The USDA has confirmed that a pig in Minnesota has been infected with the H1N1 flu. The market and public reactions have been minimal, as they should. Most of the pork markets are modestly higher this week but buyers are beginning to resist purchases. There is talk that pork packer output could be slowed next week which may be bullish for some of the markets. Steady to modestly higher belly prices may be forthcoming. Retail pork prices during September were the lowest in nineteen months. Prices USDA, FOB per pound.

Produce View Detail 
Iceberg lettuce shipments last week declined 15% from the previous week due to the inclement weather experienced in the principal growing area. Iceberg lettuce shipments are reported to be slowly improving which is influencing the market downward. However, relatively elevated lettuce prices could persist through the end of the month as the chief harvest area transitions south. Tomato supplies are also limited due to last week?s challenging weather. Tomato shipments could be restricted into early November. The potato markets remain depressed. Prices USDA FOB shipping point unless noted (terminal).

Oil and Grains View Detail 
The soybean oil market is jumping higher as surging energy prices encourage biodiesel use of soybean oil. The soybean oil market could top soon. Prices USDA, FOB.

Canned and Frozen Food View Detail 
Tomato Products, Canned - The US tomato harvest is winding down with output expected to achieve 13.9 million tons, a record. The markets are steady to firm. Prices per case (6/10) FOB, unless noted from ARA.

Processed Fruits and Vegetables - The processed fruit and vegetable markets remain fairly steady. Some canned apple market weakness may occur this fall. Prices FOB per case from ARA.

Discussion Forums

How would one charge for concept development?

Community member Rodmex writes...

I'm wondering if any of the fine folks here have had any experience with concept development without ownership stake -- that is to say acting in the role of a consultant.

My partners and I have an opportunity to develop a concept for an owner for a new startup. It would include concept, decor, finishes, menus, recipes, training programs, et c., for a casual, energetic Mexican/Southwest roadhouse kinda place with an $18-20 food check average, plus an extensive bar program. All operational...

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What are restaurant owners looking for?

Community member FoodLady writes...

I am in food sales and have been for 11yrs I work for a broadline distributor. It is a very important part of my job to open new business, and I have never had a problem with this till lately. Alot of my new business comes for referrals from my current customers, When I am approaching (cold calling) a new restaurant or even an excisting restaurant that I would like to sell I'd like to know what to lead with price, quality, service, I know they are all important to the owner /chef but the market...

Read More

Wood Fired Grill

Community member Michael writes...

Can anyone recommend a supplier/manufacturer of a wood fired grill?

...

Read More

Food Quiz

I’m sure you know me, but do you love me?

I am an ancient and perennial survivor, from Europe, North Africa, northern Asia, and North America. Tiptoe amongst us, and then trim away our young leaves for a tangy, chewy treat. Before we flower, collect our buds to marinate or deep-fry. Take an early morning walk and wade through fresh flowers lopping off our heads. Weave our stems to make a crown, and then collect our manes to add our petals to favorite dishes or make my nostalgic and beatific brew. As the colder nights settle in, enjoy my leaves from your greenhouse, a bit longer, paler and milder than from the wild, but just as good. Try them fresh or wilted with a hot strong dressing, maybe a bit southern with salt pork and garlic as well. Or try a Pennsylvania Dutch sweet-sour recipe. Cook me, just a bit, to soften my texture and mellow my flavor, but don’t cook me too long like some other bitter greens. Enjoy a coffee-like brew from my root, or perhaps, open a vintage fermentation. Okay, so you’re not a romantic -- you’ll prefer the story that snickers at the French loving our bitter greens and naming us “lion’s tooth” because of our jagged leaves. You’ll belittle chefs turning us couture. Amused that we’ve become cultivated and harvested by hand or foraged from the wild, you’ll never fall in love with us; you’ll fertilize and dig us out of your perfect lawn. You’ll find our sticky milk irritating your sensitive skin. You’ll moan when we grow back where you’re sure you’ve killed us. You’ll never know how well we aid appetite and work as a diuretic and laxative, but you’ll love the nickname Pissabed, since to you we’re just a weed. If you ever do try us for our calcium, potassium and vitamins A and C, you can buy us year round, with April and May being our heyday. Just avoid us at the side of the road or where chemicals are used. Are you sure you don’t love us a little bit? You really never blew our seed puffs across the wind or read Sci-Fi writer Ray’s book?

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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