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Volume 7, Issue 18 April 27, 2007 |
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Where Are Your Executive Offices?
By Ed Horrell
In my on-going quest for examples of values-based leadership, I occasionally run across companies who understand that exemplary treatment of employees is the key to outstanding customer service and customer relationships. While there are indeed a number of these companies, there are not enough. Oden is one of these companies. Oden is a Memphis-based branding consultancy. Their work is good, as validated by such companies as FedEx, International Paper, and other Fortune 1000 companies. But I'm not interested in writing about "good" companies...I'm interested in companies who set examples for putting more emphasis on values than being "good"; I'm interested in companies who practice kindness. These guys do. Based on the values of their late founder, Dale Oden, Oden makes it clear what they are all about beginning on their website at http://www.oden.com/. Look closely at their links. You'll see links to categories such as culture, where they say " Heck, we'll even give away our secret: having a great culture is not about how cool your offices are, or how many parties you have, or how many benefits you get. It's about attitude. From leaders who have a genuine interest in, and respect for, the people they work with, to positive-thinking employees who love what they do and aren't afraid to be their silly selves " I like this. This jumped out at me and I wanted to see for myself if the leaders at Oden did indeed have "a genuine interest in and respect for the people they work with". I wish I could tell you how many times I hear this without seeing evidence of it. I contacted Bill Carkeet, CEO of Oden, and arranged for a tour. With great pride he showed me around their new offices in downtown Memphis. Following again the values of their founder, Bill told me about how he and his partner, Bret Terwilleger, wanted to design an office layout that reflected respect for employees, were efficient, and fun. Mission accomplished. From small gathering areas for spontaneous "mini-meetings" to beautiful conference rooms, there are immediate feelings of warmth and professionalism that I have rarely seen. But the best part of the tour was the lunchroom.
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"The most wasted of all days is one without laughter."
- E. E. Cummings
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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 April 1st cattle in feedlot inventory was 3.5% less than last year while March cattle placements into feedlots were 7% more than 2006. The April near slaughter ready cattle inventory was estimated to be 7.9% greater than a year ago. However, the near slaughter ready cattle supply could tighten in the coming months which should cause beef output to fall below year ago levels. Retailers appear to be delaying purchases for ?grill season? feature activity due to the fairly inflated beef markets but middle meat beef prices are projected to bounce higher shortly. Prices per pound FOB from USDA.
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Dairy |
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March milk cow slaughter at 230,000 was 11% greater than last year, 2.7% more than the 2000-06 average and the largest for the month since 2003. A general contraction in the milk cow herd is anticipated through the end of the year which should mitigate dairy output growth. Still, milk cow herd contraction could be tempered if milk prices continue to be pulled upward by the strength in the nonfat dry milk and whey markets. Butter and cheese prices are tracking higher but could steady soon. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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The March broiler type chick hatch was 1% less than last year indicating that chicken output should remain below 2006 levels for most of next month. However, recent broiler type egg set data insinuates that chicken production could climb above year ago levels as early as late May. Most of the chicken markets continue to advance. Pricing models suggest retailers will desist from chicken feature activity over the next few weeks which may temper any additional market increases. March 31st chicken wing (9%), breast (22%), thigh (28%) and leg quarter (65%) stocks were less than 2006. Prices per pound except eggs (dozen) FOB from USDA.
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Seafood |
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Early Newfoundland snow crab fishing has been slow with landings to date just 4% of quota. However, Newfoundland snow crab fishing is anticipated to increase during May. The snow crab leg market is trading at its highest price level since November 2004 but cyclical charts suggest lower prices could be forthcoming as the summer nears. 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 .7% and was 2.6% larger than the previous year. Pork output is projected to seasonally course lower over the next few months. This factor and elevated competitive protein prices should help pressure the pork markets upward in the coming weeks. March 31st pork belly (10%), rib (4%) and butt (2%) holdings were less than last year while picnic (17%), trimming (11%), loin (2%) and ham (1%) stocks were all more than 2006. Prices per pound FOB from USDA.
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Produce |
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Onion prices are beginning to trend sharply downward with the yellow onion shipping point market matching its lowest level since the first week of January. Additional onion price declines are anticipated as May gets underway but the onion markets could remain above normalized levels. Tomato supplies are limited supporting the relatively inflated tomato markets. The Eastern tomato harvest is projected to expand in the pending weeks which may lead to notable tomato market declines. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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As of last week, US corn planting was estimated to be 11% complete compared to the 5 year average for the date of 22%. The grain markets are erratic. 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 - Growing conditions in California have been ideal this spring which is fueling optimism for good tomato acre yields this summer. However, the rise in raw product costs will moderate any forthcoming canned tomato market declines. The canned tomato markets are stable to firm. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - March 31st frozen green bean (15%), cob corn (6%) and green pea (3%) stocks were all more than last year. The frozen vegetable markets are firming. 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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The health man commeth
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The health inspector showed up for the first time since I took over this store the other day.
I expected some flak, as the place has had multiple problems in the past, but its very apparent Ive made huge strides in cleanliness and saftey. I think these guys are trained to piss us off. He HAD to show up at eight AM on my only day off!
One of the things he wrote me up for was access to a hand sink being blocked.
Some one had parked a mop bucket in front of it. OK, so you MOVE the mop bucket and wash your **&%$@@@ hands! Id think being blocked means something is permantly blocking the sink. Not only that but the guy was just plain rude.
"is there some reason you have this here?" or "is there some reason your cook is doing that?" like Im a two year old. grrrrrr.... I kept trying to make out what the one little badge on his collar was.. when I finnaly made it out I realized it said "short sleeve extra large".
I almost told him, "hey, the tag from the store is still on your new shirt" lol lol I decided to NOT tell him. I hope he walked around all day with it on there!
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Small "To Go" mistakes?
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One of my bigger pet peeves is to get home with an incomplete take out order, whether it's Burger King, or a better restaurant. I don't think I've ever ordered out from a Fine Dining place. My biggest pet peeve is to get word we've shorted a customer, I always give them a nice gift certificate or reduce the bill next time in.
My question concerns the customer who calls in and complains about no pickle on his burger or some other equally catastrophic screw up, like, you didn't put salt in for my fries. you get the picture, how do you handle these Flower children?
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What you HATE to hear from customers!
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We all know how irritating customers can be.My #1 customer comment that irks the hell out of me, because it is SO STUPID is, "is the food in here any good?"
I feel like saying, only #$%^@ don't like it, so save your money and go play in traffic!
What else out there is worthy of a 5 star irk?
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I am the stinkiest fruit in the world!
Simply put, I am the most disgusting smelling fruit in the world! Originating in Malaysia or Borneo I made it to Southeast Asia in the prehistoric age. As one of the longest established inhabitants of the Southeast Asia rain forests, I have been stinking for millions of years. In Hong Kong and Singapore my odor is so bad I am banned from being eaten in public, and banned from carriage on public transport. If I’m in town, you’ll know! We become suicidal when ripe, up to 11 pounds of smelly spiked fruit plummeting to earth from our tree that can be anywhere from 65 to 130 feet tall, so step aside when we are overhead. My spiked hard shell attracts tigers when split, and yes we have been known to kill. Once opened I reveal 5 to six sections of fruit separated by an inedible white membrane. If you can get past my perfume, I offer rich butter-like custard, flavored with almonds. In each section of our pulp you will discover 4 to 6 shiny edible seeds that can be roasted or baked and eaten like nuts. In some cultures I am buried and allowed to ferment before consumption. I am often mixed with rice and sugar as “lempog”, or made into sugar or salted preserves. You can sometimes find me in ice creams or milkshakes. We are starchy fruits that contain a limited amount of fat and provide good sources of potassium and vitamin C. Despite our unspeakable sewage-like smell we are considered an aphrodisiac.
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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