Beef - Prices are per pound, shipping point price from packers, not including freight from the USDA
Oil, Grains, Misc.- Prices per pound for oils, canola seed, beans, sugar and coffee. Prices per bushel for soybeans, corn and wheat. All prices from the USDA except coffee and sugar (New York Board of Trade), canola oil (supplier offers).
Dairy - Prices per pound for cheese, butter and class II cream. Price per hundredweight for the class I cream. “CME” stands for the Chicago Mercantile Exchange. All prices from the USDA
Pork - Prices are per pound, shipping point price from packers, not including freight from the USDA
Seafood - Prices per pound from the Fisheries Market News. The whole salmon, grouper, tuna, catfish, lobster, trout, and crab meat markets are for fresh product. The shrimp, snow crab, salmon portion and cod markets are for frozen product.
Poultry - Chicken and turkey prices are per pound, shipping point price from processors, not including freight from the USDA. Egg prices are by the dozen from the USDA.
Tomato products - Prices per 6 number 10 can case from supplier offers.
Processed Fruits and Vegetables - Canned prices are for 6 number 10 can case from supplier offers. Frozen prices are as specified from supplier offers.
Paper/Plastic Product - Wood pulp prices are per metric ton for 3 year contracts per supplier offers. Plastic resin prices are per pound from Plastics News.
Produce - Prices are per case as specified, shipping point average not including freight, unless denoted with “Term.” “Term” noted markets are the terminal produce point selling price average from the Los Angeles, Chicago, New York and Atlanta produce terminal markets.
Onion shipments last week were 16% below the same week a year ago due almost entirely to a reduction in imports from Mexico. Onion supplies in general could remain restricted into next month until the...
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Can a startup support 2 owners?
Posted by: Isaac
New member, long time restaurant employee. A friend and I are looking into starting our own place. It'll be pretty small, and I'm wondering if anybody has experience starting a restaurant that's meant to support 2 owners (hopefully soon 2 families!)....
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