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Volume 7, Issue 20 May 12, 2007 |
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Weekly News in Review
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| Gordon Ramsay Defends New York Restaurant, Seeks U.S. Expansion |
Gordon Ramsay, the chef known for his tirades on TV shows such as "Hell's Kitchen," said lukewarm reviews of his first New York restaurant haven't put off diners and he's pushing ahead with plans for other venues in the U.S.
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Read Article Browse All News | Source: Bloomberg |
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| Brinker says April same-store sales dropped |
Brinker International Inc. said Wednesday that sales at stores open at least a year dropped 1.2 percent in April.
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Read Article Browse All News | Source: Dallas Business Journal |
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| $400,000 Ice Restaurant To Be Built In Dubai |
Those crazy, crazy Dubaians are once again up to their silly little pet projects again.
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Read Article Browse All News | Source: The Dubai Life |
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| O.J. Tossed From Steakhouse on Derby Eve |
The owner of an upscale steakhouse in Louisville said he asked O.J. Simpson to leave his restaurant the night before the Kentucky Derby because he is sickened by the attention Simpson still attracts.
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Read Article Browse All News | Source: Associated Press |
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| Shrek on a diet in McDonald's Happy Meal gig |
McDonald's Corp. is putting the pot-bellied green star of "Shrek" movies on a diet in a new campaign that features the restaurant chain's apple slices and salads rather than its burgers and fries.
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Read Article Browse All News | Source: ABC News |
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| Cracker Barrel pulls burgers with woman's claim of cut by metal object |
Cracker Barrel pulled hamburgers from hundreds of restaurants after a patron in South Carolina reported cutting her mouth on a piece of metal embedded in a patty, authorities and the restaurant chain said Tuesday.
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Read Article Browse All News | Source: USA Today |
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| The Beard Awards honor the finest American food |
"Celebrating the Art of American Food" was the evening's theme, but ethnic cuisine stole the show at Monday night's 17th annual James Beard Awards in New York honoring the nation's top chefs, restaurateurs, beverage professionals and cookbook authors.
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Read Article Browse All News | Source: USA Today |
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| Ex-waiters file $5 million lawsuit against designer restaurateur |
Michael Chow, whose designer restaurants attract the celebrity set, used "degradation as a management technique" at his two Manhattan locations, according to a federal lawsuit.
The $5 million lawsuit, filed Monday by three ex-waiters, also accuses Chow of deducting waiters' tips for not listening attentively to him, speaking out of turn and failing to wear a perfectly starched uniform, which they buy with their own money.
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Read Article Browse All News | Source: Associated Press |
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More News | Casual Dining News | QSR News | Fast Casual News | Manufacturer News
Be sure to visit Foodservice.com daily for the latest industry news!
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RU2Sick2Work? - Part 1
By Lacie Thrall
The employee health requirements in the FDA 2005 Food Code have changed in an effort to clarify the complexity of decisions regarding sick food workers. This subject has been an important topic to the food industry and public health officials for years. Research shows that people indeed pass germs. Sick food workers and bare hand contact with ready-to-eat foods show the highest statistical rates for contributing factors to foodborne outbreaks. In a foodservice environment, the health and hygiene of employees can literally make or break food safety for your customers.
Health Based on Level of Risk -- The “beefed up” part of the Food Code recommends a risk-based employee health system. In addition to the requirements for an employee health policy, pre-employment health screening, revised handwashing procedures, handwashing documentation, and employee training are all parts that are meant to ultimately keep our foods, customers, and employees safer. The Food Code spells out guidelines for restriction and exclusion for food employees that are sick or have been exposed to others who are ill with a transmissible foodborne disease.
The BIG Five Foodborne Diseases--The guidelines are based on concerns about five pathogens that must be reported to managers (or the person in charge). They are:
Norovirus (new addition to the list),
Hepatitis A virus,
Shigella species of bacteria,
certain species of E. coli bacteria, and
Salmonella typhi bacteria.
Controls focus on reportable symptoms and repo
Read More
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"Nothing can stop the man with the right mental attitude from achieving his goal; nothing on earth can help the man with the wrong attitude."
- Thomas Jefferson
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Employee Health – Part 3 – Responsibilities of the Permit Holder, Person in Charge, Food Employee and Conditional Employees
Our goal for writing these articles is to give you, the operator, a better understanding of the current 2005 FDA Food Code.
Question: In conversation with an employee last week, I’ve discovered that they were at a function that had a confirmed foodborne outbreak, though this person did not get ill. Is there a risk to my customers and other employees?
Answer:
The purpose of employee health observations are to reduce the likelihood that certain viral and bacterial agents will not be transmitted from the infected food workers into the food. The agents of concern are known to be readily transmissible via food that has been contaminated by ill food workers. Over the next few months we’ll explore Chapter Two of the 2005 Food Code.
Yes! Some food employees or conditional employees may report a possible exposure to an agent. For example, a food employee may have attended a function at which the food employee ate food that was associated with an outbreak of shigellosis, but the employee remains well. Such individuals fall into the category of having had a potential exposure and present a lower risk to public health than someone who is either symptomatic or who has a definitive diagnosis. They present a level of risk to public health that is greater than if they had not had the exposure. The approach taken in the Food Code to food employees who have had a potential exposure is based on the incubation times (time between exposure and the onset of symptoms) of the various agents. The times chosen for restriction are the upper end of the average incubation
periods for the specific agents. The reasoning is that this will restrict food employees only up to the time when it is unlikely they will develop symptoms. As a further protection to public health, it is recommended that such exposed food employees pay particular attention to personal hygiene and report the onset of any symptoms. This situation describes the fourth level of risk (lowest level of risk) in transmitting pathogens to food. Risk Levels 1, 2 and 3 will be discussed over the next few months. For further information on determining a restriction of an employee see Decision Tree 2 – Annex 3 page 334 in the 2005 FDA Food Code.
Details Available in our Food Safety Area
For further information, contact your local, regional or state regulatory agency.
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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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Beef output last week declined 2.4% but was 5% larger than the prior year. Elevated cattle prices have driven beef packer margins into negative territory forcing suppliers to slow beef production. Consequently most beef markets are beginning to turn higher. Beef demand is improving which may push many beef markets upward over the next few weeks. The beef trimming markets are inflated as grinders secure product for Memorial Day. Greatly improved pasture conditions could limit beef cow slaughter and prop beef trimming prices notably above 2006 levels in the coming months. Prices per pound FOB from USDA.
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Dairy |
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March butter production was 1.1% less than the previous year. Concerns over future butter stocks are pressuring the butter market to its highest level since the fall of 2005. The butter market is expected to steady shortly. March American (.7%), cheddar (.8%) and mozzarella (4.2%) cheese output were all more than a year ago. Buyers are limiting purchases anticipating lower cheese prices over the next few weeks. March nonfat dry milk (8.8%) and dry whey (3%) output were less than 2006. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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Chicken processors appear to be poised to accelerate chicken production. During the week ending May 5th, broiler egg sets (3.1%, typically 10 weeks to market) and broiler chick placements (2.6%, typically 6 weeks to market) were significantly larger than the previous year. Weekly chicken production should climb above 2006 levels on a consistent basis in the approaching weeks. This factor could limit or halt seasonal price advancement for the chicken breast and leg quarter markets. Summer chicken output is forecasted by the USDA to rise 1.9% from the previous year. Prices per pound except eggs (dozen) FOB from USDA.
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Seafood |
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The shrimp markets are being pressured downward by strong imports and ample inventories. Cyclical charts suggest that additional modest shrimp market declines could be forthcoming throughout May. Newfoundland snow crab landings have reached 8,066 tons, 17% of quota. Steady to lower snow crab leg prices are likely into the summer. 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 .2% but was 8% larger than a year ago. The recent surge in hog prices has caused pork processor margins to dwindle propelling suppliers to curtail pork output. However, pork demand has slowed as retailers schedule alternative protein features for the upcoming holiday. Many pork markets could stabilize or turn modestly lower over the next few weeks but history indicates that pork prices should turn upward again in June. Prices per pound FOB from USDA.
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Produce |
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Tomato supplies are improving as the chief growing areas begin to transition north in both Florida and California. Tomato shipments last week rose 23%. The tomato markets are reacting downward. Further modest tomato price relief could be forthcoming over the next few weeks. Favorable Idaho potato yields are likely this summer as current Idaho potato planting is 52% complete- 10 points above the average for the date. Idaho potato prices typically remain inflated through the spring. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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As of May 6th, 57% of the winter wheat crop was rated good to excellent compared to 35% a year ago. The wheat markets are tending downward. 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 - Canned tomato stocks are relatively adequate due to a slowdown in demand. Supplies should improve this summer but any market decreases will be mitigated by elevated raw product costs. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - 2007 sweet corn for canning output is projected at 1.336 million tons, the smallest in over 10 years. Higher canned corn prices may be pending. 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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Waste management?
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My 8 yard dumpster prices are getting out of hand. I'm curious as to what other people are paying now-a-days? I am at just about 450.00 a month now. I'm desperate to change this before i purchase a truck and start dumping the trash myself
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Guest book
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How many of you have a Guest Book? I am working on my 5th in 5 yrs, it's amazing to find out where many of your customers are from, and their many times very clever comments, out of the 5 books I'm proud to say I've had all of 2 sort of negative comments! People are more willing to VOICE their problems than put them on paper, in any case, I suggest you start a book if you haven't already! Great data base, for News Letters, etc.
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Reservation Policies
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We are trying to implement some more specific guidelines for our Reservation Policy.
I am wondering what other in the business are doing for there Policy.
What Info Do you take down. What's the protocol for cancellations? Do you confirm the Reservation or does the customer? Do you charge for no show?
We also do a Prixe Fixe Dinner once a month where reservations are required. What would your suggestions be for a reservation policy for these events?
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Wade through fresh flowers lopping off our heads
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?
View the Quiz Archive
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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