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Volume 8, Issue 39 October 5, 2007 |
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Krystal At 75 Years Young
By By Steve Weiss / QSR Magazine
BY ANY MEASURE IT REMAINS ONE OF THE INDUSTRY'S ALL-TIME ODDEST food promotions, the Krystal chain's www.chilicheesification.com
Web site. It was launched in 2005 as a viral effort to attract attention to the chain's cheese- and chili-topped menu items. Once there, one encounters what can only be characterized as the bizarre. Here are college students on a Slip 'N Slide, playing Twister, and basking in a child's wading pool, in each case slathered from head to toe with
chili and shredded cheese.
"I didn't get it either," confesses 50 year-old Fred Exum, CEO of the Chattanooga, Tennessee, headquartered, Krystal chain. "In fact, the marketers told me that if I got it they probably hadn't done a very good job. It did help drive sales though. I got that."
These days Exum and Krystal Vice President of Marketing Brad Wahl are reflecting upon the state of the Krystal brand as the chain,
the second-oldest still-operating major quick-serve concept in the U.S., prepares to celebrate its platinum anniversary. While Exum and Wahl might be forgiven a nostalgic walk down memory lane upon such an occasion, their vision is rather firmly locked on today and tomorrow and only a bit on yesterday. The success of Krystal, famed throughout the South for its tiny mass-consumable hamburgers, is tied to a continually evolving mixture of youthful relevance and genuine brand passion.
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"It is a funny thing about life: If you refuse to accept anything but the very best, you will very often get it."
- W. Somerset Maugham
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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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As documented in previous reports, tighter cattle supplies are expected to cause beef production to trend below year ago levels as the fall progresses. However, heavier weights, lower priced alternative proteins, economic uncertainties and an improved percentage of cattle grading choice and above could mitigate the lesser cattle supply impact on the beef markets. Still, some steady general beef market advancement is anticipated over the next several weeks. For the week ending September 15th, the percentage of cattle grading prime was at its highest level since February. Prices per pound FOB from USDA.
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Dairy |
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The September milk feed price ratio was the highest since December 2005 suggesting that milk farmer margins remain notably profitable. The September ratio, however, was the 2nd lowest for the month during the past 4 years indicating that margins may not be as solid as initially appears. Milk cow herd expansion could be mitigated next year due to record high feed prices. The cheese markets are inflated. Seasonal charts indicate that modestly lower cheese prices may be pending. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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Chicken production growth in recent months has been fueled by solid producer profits however changes could be forthcoming. The September broiler feed price ratio was the lowest this year and the least for the month since 2002 suggesting relatively poor chicken supplier margins. With record feed costs anticipated to persist and seasonally downward trending chicken prices this fall, chicken producers may attempt to slow chicken output expansion which would be bullish for chicken prices. The chicken breast markets are trending lower with additional decreases likely. Prices per pound except eggs (dozen) FOB from USDA.
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Seafood |
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The 2007/08 Alaskan Bearing Sea snow crab fishing season will officially get underway on October 15th with the quota set at just over 63 million pounds, the largest this decade. The snow crab leg market has likely peaked but could remain at relatively elevated price levels into the holiday season. Cyclical charts indicate that steady to lower shrimp prices can be anticipated to occur from now through the end of the year. Prices for fresh product, unless noted per pound from Fisheries Market News.
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Pork |
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Pork output last week declined .5% but was 3.4% more than a year ago. The September 1st US hog and pig inventory was 2.8% greater than last year and a record. The September 1st swine breeding herd inventory was 1% more than 2006 and the biggest since 2001. These statistics further affirm forecasts for notable pork production growth this fall compared to prior years. Downward pressure on many of the pork markets is likely to persist. Prices per pound FOB from USDA.
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Produce |
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The Salinas California area lettuce harvest is winding down with seasonally cool temperatures slowing maturation. The California lettuce harvest will begin to shift south to the Huron area in the coming days. In turn, lettuce supply levels are anticipated to remain erratic over the next few weeks causing fairly elevated iceberg lettuce prices to persevere. The major tomato output regions are beginning to transition south as well causing tomato prices to be pressured upward. With good Florida field conditions some tomato market relief may occur later this month. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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US corn based ethanol production continues to grow but ample ethanol supplies could temper expansion in the coming months. In turn, ethanol will likely use less corn than existing forecasts. Still, fairly inflated grain prices should endure. 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 - California tomato processing will culminate during the next few weeks with an outside chance of total output achieving record high levels. The canned tomato markets are steady. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - Elevated grain prices are expected to inflate vegetable for processing acreage contracts next year causing even higher raw product costs for producers. Thus, fairly inflated processed vegetable markets should endure. 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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Energy Woes...looking for advice
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This is a bit of a bizarre situation we are facing in our community. We are a small town on Maui that relies mostly on tourism. We dont have big hotels or resorts on our side but most of our clients stay at vacation rentals or B&Bs. For the past ten years the government was very lax about regulating these establishments. Their rationale being, if I cant see it, it does not exist. Thus, anybody could accommodate people in their properties during their holidays. The new Mayor decided this was unacceptable and began working on policies to regulate them. Now, the legislation was so outdated they had to start from zero and their short-sighted attitude is; "we have not idea how to deal with this so everybody who is operating a rental or B&B is now breaking the law and will get penalties. In the meantime, we'll try and come up with a regulatory process for people to apply for permits". The result, 90 % of B&Bs and other rentals have closed down, mostly with thousand of dollars on fines. They cant take reservations, which is killing the prospect of any future visitors and they cant advertise on the internet. All restaurants and shops in town are feeling massive drops on their takings and places are coming up for rent (in the past, a new establishment will move in before the old one had finished packing).
We are trying to get organized and fight this but here is my question; how do we do it? how do we go about getting people on board when everybody is scared to speak up? What do we do when the mayor refuses to talk to any citizen about this issue? And how could we afford to sue the county? Any ideas will be greatly appreciated. Thank you for your help.
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Opinions Wanted (Coffee)
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Here in upstate NY, we are forced to deal with National Grid for our power. Thanks to the magic of deregulation, we are able to choose our suppliers for gas and electric however delivery is via National Greed. Apparently when your usage exceeds 2000 kwh, your facility is placed on a demand meter. In a nutshell, your demand is monitored constantly and your monthly "charge" is based on your highest 15 minutes of usage for the month. So...on a day when I have banquets on the second floor and every air conditioner in the joint running along with 9 different compressors for different coolers they measure my peak demand and that is what I pay for the month....including the days I am closed. Last month....the demand charge was over $600. This in addition to supply and delivery for gas and electric. They tell me it is "in the tariff" and I should read it. The tariff is over 700 pages long. The public service commission which is supposed to oversee the power company tells me I have to lobby my congressmen for change. Sooo..does anyone have any suggestions...or know of a good lobbyist?
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I am the strongest member of the cabbage family
I am the strongest member of the cabbage family being able to withstand frost and snow. For this reason I am a staple winter vegetable, especially in rural areas where I am used in colcannon. Originally cultivated in the Mediterranean region, I was an important crop in Roman times and a staple food of the peasants during the middle ages. I am a sprouting plant and like broccoli or spring greens I have no heart. My leaves do not form a head; they grow freely in a wavy, curled, or toothed' form. We bloom in a rainbow of colors ranging from reddish brown to bluish green, pink, white, and purple. As an adult I must be cooked to be digested so our Peacock and Nagoya varieties are often picked young and used as a salad component or in mesclun's. Sometimes I am so pretty I'm simply left alone to add beauty to the landscape. With a flavor reminiscent of cauliflower and broccoli I can be braised, steamed, grilled, boiled, or stir-fried. I am great with bacon, garlic, and goat cheese. Vinegar or lemon juice will help keep my color during cooking.
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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