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News in Review
Market Reports
Food Quiz
Industry Discussion
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A Time To Listen To Your Guests
By: Joe Dunbar
Whenever the economy turns down and discretionary income declines, the
advantage shifts from hot new concepts to established names. The recent
strike in Hollywood left many new programs without writers. These shows
were just starting to build an audience. The strike put plenty of these
shows out of the lineup when the strike ended too late. Previous
winners survived.
Our industry is similar and the current
downturn certainly hurts the hot start ups with huge recent cash
outlays. Established restaurants, hotels, resorts and caterers have had
years to help cover their start up investments.
Well established
operators need to listen to their guests. Competition is fierce in many
markets. This is an opportunity to regain lost market share. Broaden
your base by listening to your loyal guests. If you know everyone by
name, be sure to ask friends about lost regulars. Try to find out why
you lost their loyalty.
I can remember several favorite spots I
abandoned over time. Typically, I'm most sensitive to a drop in food
quality or service. Some of my friends get tired of a concept due to
menu stagnation. This would not be high on my personal list. I like to
visit specialty restaurants with highly consistent quality.
I
always encourage clients to eliminate dog menu items. However, I admit
I stopped dining at a pizzeria in the New York metro area when then
removed my favorite pie. This pizza was at the bottom of the printed
menu and suffered from name confusion.
They decided to call a
thin crust pizza with artichokes, salt cured olives, anchovies, fresh
tomatoes, a dusting of cheese, thyme and olive oil - The Sicilian. We
loved the pie and were disappointed when they dropped it. I'm sure they
had many complaints from patrons expecting a thick crust square pizza
with light tomato sauce and an avalanche of shredded mozzarella. When I
told the manager he should try to revive the pie using a new name, he
blew me off.
I'd go back in a New York minute if they offered
this pizza again. They'll never know why I left. I am a silent
complainer. Too many fantastic options are available. Many of your
steady guests don't...
Read More
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Joe Dunbar
President, Dunbar Associates
jdunbar401@aol.com
800-949-3295
www.joedunbar.com
foodcostcontrol.blogspot.com
| About Joe Dunbar
The author of the Food Cost Control Blog has worked in the industry for 25 years. His articles are published online at Foodservice.com, Hotel Trends, Hotel F&B Observer, RestaurantChains.Net, 4Hoteliers, Alabama Restaurant Association, Hotelarz, Culinary Institute of Australia, and university news sites. You can read his articles in print in Today's Restaurant News and Midwest Food Network.
The Harrah Hotel School of the University of Nevada Las Vegas has created an innovative Distance Learning program using the webinar format. Joe has been invited to participate in this educational venture.
As president of Dunbar Associates, Joe Dunbar designs and implements portion control systems for hotels, resorts, restaurants, caterers and onsite feeders. He specializes in complex operations with mixed revenue streams. | |
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"I'm at the age when food has taken the place of sex in my life. In fact I've just had a mirror put over my kitchen table."
-Rodney Dangerfield
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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 |
Beef output last week rose .3% but was 1.8% less than a year ago. Many beef markets are appreciating as buyers secure product for Labor Day features. In the past, the USDA choice boxed beef cutout?s late summer peak has typically occurred in mid August. However, more recently the market has crested closer to Labor Day. Some additional modest beef market escalation could be pending. Beef imports during June were 1% less than 2007. Reduced beef imports are bullish for beef grinds and trimming prices. Prices per pound FOB from USDA.
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Dairy |
View Detail |
June US butter exports were 17.1 million pounds greater than a year ago. Roughly 50% of the 17.1 million pound increase in June butter exports was sent to relatively new markets. History suggests that the butter market could remain fairly inflated over the next few weeks before turning lower. June US cheddar cheese exports were 93% more than 2007. The cheese markets typically modestly appreciate during September. However, existing cheese stocks are reported to be ample. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
View Detail |
US chicken exports in June were 2.1% more than last year despite a 64.4% or 70 million pound decrease in trade with Russia. Like many other products, US chicken increasingly found a home in new market countries during June which, in the case of chicken, more than offset the decline in trade with Russia. Fairly strong US chicken exports are likely to persist through the end of the year which is bullish for leg quarter prices. Significant chicken output cutbacks are projected to occur as early as mid September which may influence the wing and breast markets upward. Prices USDA, FOB per pound except eggs (dozen).
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Seafood |
View Detail |
June US shrimp imports were 3.3% larger than a year ago despite a depressed US dollar. 2008 through June US shrimp imports were virtually even with the prior year. Recent modest appreciation in the US dollar and rising US shrimp prices could bring a boost to US shrimp imports in the coming months. The shrimp markets are mostly firm. June US salmon filet/steak imports were 5% lower than the previous year. Prices for fresh product, unless noted per pound from Fisheries Market News.
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Pork |
View Detail |
June US pork exports were 117.8% greater than a year ago with a notable portion (52.6%) of the increase due to surging trade with China, Russia, Mexico and Japan. With foreign pork consumption growing faster than international output gains, strong US pork exports could persist assuming the US dollar remains relatively deflated. Rising trade with Mexico is pressuring the ham market upwards. Cyclical charts indicate that the ham market could move lower soon. Prices per pound FOB from USDA.
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Produce |
View Detail |
Domestic tomato demand has been slow to recover since the salmonella outbreak this spring. Additionally, the home grown tomato season is building on the East Coast. Fairly depressed tomato prices may persevere through the end of the month. The Idaho potato markets have once again moved to record high price levels as existing storage inventories remain short. The Idaho potato harvest will progress in the coming weeks which should influence the markets downward. Last year the 70 count Idaho potato market declined 8% during the next 3 weeks. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
View Detail |
The latest USDA forecast has the 2008 corn crop declining 6% and soybean crop rising 15% from 2007. Both crops are historically large. The markets are volatile. Prices per pound (oils) or bushel (grains) FOB from USDA.
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Canned and Frozen Food |
View Detail |
Tomato Products, Canned - The harvest is progressing in California with 4.4 million tons projected by the PTAB to be reached by August 16th- 11% less than the 5 year average total for the date. The tomato markets remain firm. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - Green bean and corn crop conditions have improved during the past 6 weeks but the crops are behind and will need a late frost for optimal harvests. The processed vegetable markets are firm. Prices FOB per case from Supply and Market Report.
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Selling another restaurants goods?
Community member rob0225 writes...
I own a bagel shop and was approached by another local restaurant that
they wanted to sell our bagels. I declined because of the concern that
they may not present them to our standards (we don't sell day old
bagels) and I don't want to be associated with 'bad' bagels.
I have a suspicion however, that they are buying bagels from us by the dozen and reselling in their cafe. Is this legal?...
Read More
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Need Advice on Concept
Community member Mark A. writes...
So, we have been open close to 3 months, still not making money yet.
But, I have been approached by individuals interested in my concept and
talking franchise or purchasing outright. When they first approached me
I brushed it off as a joke and think I replied with a chuckle and
something like "Guys let me catch my breath and get this one going
first." Well they are back and have come in twice this past week and
are serious about it. Has this ever happened...
Read More
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Writing off waste and Employee Meals
Community member Murray writes...
Looking for some info on what is required to write off employee meals
and waste. What records i need to keep and how much of a write off i
can get for either one. Any help would be greatly appreciated....
Read More
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World's Largest Tree Fruit!
Related to the breadfruit and the fig, I am the largest tree fruit in the world. I am native to India and Malaysia. Portuguese explorers formed my name. I can weigh as much as eighty or ninety pounds, but I am usually sold as four or five pound fruits. My greenish-yellow skin is completely covered with pointed warts and I turn yellowish-brown when ripe. With an intense fragrance, my ripe yellow or pink flesh is juicy with flavors of melon, mango, and papaya. My large seeds, in fleshy sacs called “bulbs”, are often roasted and the chestnut flavor the impart is enjoyed by many a native. My seeds can also be boiled and ground into flour. My seeds are rich in calcium and my flesh contains carotene. My flesh can be made into preserves, dried, used in fruit salads, candies, curries, or meat dishes. When unripe yet mature, I can be cooked as a vegetable, but watch out for the white, milky latex-like liquid I ooze in this stage, as it will make your hands will stick together.
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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