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Volume 7, Issue 13 March 30th, 2007 |
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Weekly News in Review
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| Upscale restaurants shun bottled water |
Bye-bye bottled water. Hello eau de tap. A new trend is in the pipeline, with some upscale restaurants ditching packaged H2O in the name of conservation.
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Read Article Browse All News | Source: Business Week |
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| NYC ban on trans fats spreads to states |
State lawmakers nationwide want to trim the fat, and they aren’t talking about budgets this time. After New York City approved a ban on trans fats in restaurants and school cafeterias in early December, legislators in California, Connecticut, Florida and Massachusetts followed suit with proposals for full or partial statewide bans.
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Read Article Browse All News | Source: Stateline.org |
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| Michelin Selects Two Destinations for 2008 - Los Angeles and Las Vegas |
Michelin announced today that it will expand its exclusive hotel and restaurant guide series in North America to include guides for Los Angeles and Las Vegas. The Michelin Guide Los Angeles 2008 and Michelin Guide Las Vegas 2008 are scheduled to arrive in stores November 2007.
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Read Article Browse All News | Source: PR Newswire |
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| Pasta, Meatballs and Credit Card Theft |
The next time you go out for some pizza, a nice steak dinner or even a trip to the salad bar, you might get something else with your meal: identity theft. The most common place for credit card information to be stolen is at a restaurant, according to Visa.
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Read Article Browse All News | Source: ABC News |
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| Burger King Shifts Policy on Animals |
In what animal welfare advocates are describing as a “historic advance,” Burger King, the world’s second-largest hamburger chain, said yesterday that it would begin buying eggs and pork from suppliers that did not confine their animals in cages and crates.
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Read Article Browse All News | Source: NY Times |
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| S.F. restaurants may push for minimum wage freeze |
San Francisco restaurateurs may push for citywide legislation that would freeze the minimum wage for tipped employees.
The idea emerged from a meeting of roughly 100 restaurant owners and managers earlier this month at Tres Agaves. As first reported in the Business Times, that meeting resulted in an idea to shut down restaurants citywide for at least a day to protest the city's minimum wage and health care spending policies.
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Read Article Browse All News | Source: San Francisco Business Times |
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| Pizza boxes spotlight child-support suspects |
Customers at some suburban pizza parlors are getting something extra with their pepperoni and mushrooms -- wanted posters for parents accused of failing to pay child support.
The idea came to Cynthia Brown, executive director of the Butler County Child Enforcement Agency, while she was ordering pizza.
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Read Article Browse All News | Source: CNN |
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More News | Casual Dining News | QSR News | Fast Casual News | Manufacturer News
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Maximize Your New Restaurant Sales!
By Kevin Moll
Denver, CO-Kevin Moll, President of Restaurant Startup Consultants, Inc. says, "A restaurant owner's number one priority should be the marketing and promotion of their business. If your guests don't know who you are and where you're located, you'll never have a chance to show them how great your business is". According to Moll, the trick is to avoid direct competition, fill your unique niche and let your guests know in no uncertain terms that they're special by giving them what they want. "Easier said than done, but I've found a few methods that have proven themselves highly effective over the years" says Moll. Here are some techniques that restaurant owners and managers can employ to set themselves apart from the competition. BRAND YOURSELF WITH A GREAT BUSINESS NAME-- The branding of your business is an unwritten guarantee of quality in the eyes of your guest. When making a dining decision, "Guests have expectations that must be fully delivered upon," says Moll. "Everyone wants to make a good choice when going out to eat, and it makes logical sense to deliver more than what they're expecting". Great food and great fun is a combination that usually results in lines out the door. As such, "The goal of every operator should be the clear branding of who you are, what you offer and what makes you unique". Moll notes that your business name should, to a great degree, reflect who and what you are. "When I came up with the name for my firm, Restaurant Startup Consultants, Inc., I wanted to make it clear who we were and what we did" says Moll. "I think we've done that, as clients never ask us what we do-they know what we offer just because of the name. I recommend to all clients that they spend the extra time and effort in the branding piece, as it's who you represent yourself to be to the buying public".
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"Riches may enable us to confer favors, but to confer them with propriety and grace requires something that riches cannot give."
- Charles Caleb Colton
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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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The March 1st US cattle in feedlot inventory was 3.5% less than last year while February cattle placements into feedlots were 4.5% more than 2006. The March near slaughter ready cattle inventory was 6.3% larger than the 3 year average which suggests that cattle supplies should remain adequate next month. However, lower cattle weights and the decline in the percentage of choice/prime graded cattle could push beef output below 2006 levels later this spring and lead to higher beef prices. Most of the existing beef markets are trending lower but may steady soon. Prices per pound FOB from USDA.
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Dairy |
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2007 US milk cow slaughter through February was 15.6% greater than last year and slightly above (1.3%) the 5 year average. However, milk cow slaughter for the same time period in 2003 was 13% more than this year. 2003 experienced the last significant reduction in the milk cow herd. Milk cow slaughter is anticipated to escalate in the coming months which will limit milk, cheese, and butter production growth. The butter market is fairly stable but modest butter price decreases are projected next month. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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The February broiler type chick hatch was 1.3% less than the prior year indicating that chicken production is likely to remain modestly below (0-1.5%) 2006 levels during April. However, recent broiler type egg set numbers suggest that chicken production could climb above year ago levels later this spring. February 28th chicken breast (20%), wing (10%) thigh (37%) and leg quarter (63%) stocks were all significantly lower than last year?s burdensome levels. Most of the chicken markets are modestly advancing. Cyclical charts imply that lower wing prices may be forthcoming. Prices per pound except eggs (dozen) FOB from USDA.
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Seafood |
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Japan has signed a free trade agreement with Chile which is expected to bring a boost to Chilean salmon exports to the country. US salmon sales could wane in the coming weeks which may pressure the salmon markets modestly downward. Current supplies for most shrimp products, except tiger, are ample. Lower shrimp prices may be pending. 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 declined .7% but was 8.3% greater than a year ago. Pork output gains are anticipated to moderate in the coming weeks. Demand for ribs is expected to rise as the official grilling season nears. In 2006, baby back rib prices climbed 17% during the next 4 weeks. February 28th pork belly (22%), loin (21%), trimming (17%), butt (15%), rib (10%) and ham (6%) holdings were all less than the previous year. Prices per pound FOB from USDA.
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Produce |
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According to the NOA, the March 1st US storage onion inventory was 43% less than last year. The onion markets remain inflated due to the historically tight supplies but some relief could be forthcoming from harvests in Texas, Georgia and California next month. Last year the yellow onion market fell 20% during April. Still, onion prices could remain above normalized levels into May. The lettuce markets are anticipated to be volatile this month as the chief harvest areas transition north in California. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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The food industry is eagerly anticipating the March 30th USDA grains prospective plantings report. The grain markets could be especially erratic over the next week. 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 - 2007 US tomato for canning output is forecasted at 11.625 million tons, 6.5% more than the 2000-06 average. Existing canned tomato stocks are limited and the markets remain relatively firm. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - With improved yields 2007 green bean for canning production is forecasted at 552,933 tons, 2.4% more than the previous year and 1% larger than the 2002-06 average. The canned green bean market is firm. Prices FOB per case from Supply and Market Report.
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The Employment Center is your gateway
for posting job listings or your resume
into 3 of the most
popular sites
in the foodservice industry.
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Late arrivals
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Say your closing time is 8pm. 5 minutes after 8 a table of 4 shows up, you've broken down the steam table turned off the fryer/charbroiler, etc, youv'e been crushed all day and night,the waitstaff is bushed, what do You do?
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To Beer or not to Beer ?
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As I have posted before, we are moving along w/ adding food to our existing retail/salon location (s). As of this day, we are thinking "upscale dive" around 600 sq.ft. seating area, large hi def screens for those eating and/or waiting for a haircut. Menu, pork tenderloin and loosemeat sammies, hotdogs, chicken tenders, salads, fries and daily/weekly specials. Reserving the right to adjust/add to the menu to the tastes of our built-in client base.
Build out a basic kitchen (around 700 sq. ft. available) with the extra space left to add equipment as needed. Open 10:30 - 7pm Tuesday -Saturday to start with.
Still have had no luck finding someone to run the show, but hope by continuing to tell our customers what we are doing that someone w/ experience will come forward.
Now my question. What do all of you think about adding beer and wine to the mix? Premits are not a problem, nor the insurance. Do we need to limit the amounts sold to each customer, etc. We are located in a large shopping center w/ a police substation in same, so one would think the customers would know to behave.
Please tell me the horror stories, if you have them. Add any advice learned from first hand experience!!
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Beware - Ribeyes
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One of my vendors says thier buyer is has notified him that we could see $8 Choice Ribeyes here in the next 30-40 days. What are the rest of you hearing?
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I’m a pulse, I’m a pod, and I’m a pulp.
I’m a pulse, I’m a pod, and I’m a pulp. I’m so much to so many, whether growing in my native Africa, my adopted homeland India, in Mexico or other warm tropics. My curved pods emerge from within pale yellow, red-veined flowers, beneath a shady crown of light green feathery leaflets. My three tree varieties produce pods from 3 to 8 inches with 4 to 12 seeds. You must soak my seeds to eat them; some roast them, grind them, or extract their oil. Like other legumes, we’re full of starch, with protein and fat. In my lands, you’ll find my young leafy greens and my flowers in soups or salads. My immature pods can be eaten mixed with spices, added to soups and sauces, or pickled. My tree trunk is hard durable wood and is used for fine building and to make gunpowder charcoal. My infused leaves produce a yellow dye. But enough of all that, it’s my pulp that makes the chefs’ lists, establishes my international commerce successes, and adds the piquant flavor to Worcestershire sauce. I mature in late spring to early summer, but can be left hanging on for almost half a year. My pod is brown and brittle, and my brown sticky pulp fills almost half of me, covering my seeds. Take me, crack my pod, strip out my fibers, soak my pulp and discard my seeds. Then process my pulp into blocks of paste or unsweetened nectar. Date-like in consistency with citrus and saffron flavors, sweet and sour, high in tartaric acid sugars, enjoy me in a cooling drink, as a base for sweets, and as an important part of sweetmeats, condiments, curries, sauces, preserves, and chutney. I enhance the spiciness and pungency of dishes and can have laxative, astringent, antiseptic and cathartic effects.
What am I?
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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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