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Volume 8, Issue 42 October 26, 2007 |
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Weekly News in Review
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| Wendy's Announces Strong and Improved 3rd Quarter |
Wendy's announced strong financial results for the third quarter of 2007, reflecting the continuing turnaround of the business, significantly improving restaurant margins and cost controls.
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Read Article Browse All News | Source: Hotel News Resource |
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| Ohio Lawmaker Proposes State Trans Fat Ban |
An effort on the drawing board Thursday at the Ohio Statehouse could outlaw the use of trans fat when commercially preparing food.
One state lawmaker was preparing to introduce a bill that would ban the use of trans fat by restaurants. State Representative Tyrone Yates, D-Cincinnati, said his plan to ban the artery-clogging substance would force chefs to cook healthier.
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Read Article Browse All News | Source: Ohio News Network |
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| Great steak It's all in the fat. |
Steakhouses are often criticized as being one-dimensional, cookie-cutter establishments devoid of creativity. Their critics have a point.
But top steakhouses have one big advantage in the exclusivity of their product.
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Read Article Browse All News | Source: Capitol Hill Publishing Corp., |
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| Freestyle cruising: Ships expand dining options |
Traditionally, dinner on a cruise ship is set for a specific time at a table with the same people for the entire cruise. Usually there are at least a few nights where formal dress in the dining room is required. Seven years ago, Norwegian Cruise Line introduced a different system.
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Read Article Browse All News | Source: Associated Press |
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| NYC Tries Again to Get Calories on Menus |
Burger joints beware: New York's calorie crusaders are at it again. City health officials announced Wednesday that they hope to revive their stalled plan to force fast-food chains to add calorie counts to the big menu boards that hang above their counters.
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Read Article Browse All News | Source: Associated Press |
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| Polishing Up the Apple in Applebee's |
DESPITE being the largest casual dining chain in America, Applebee’s International has long tried to position itself as a local gathering place.
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Read Article Browse All News | Source: NY Times |
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| Not Your Average Joe's restaurants hit with data breach |
Massachusetts restaurant chain Not Your Average Joe's issued a statement Tuesday that said its Massachusetts restaurants were targeted by an individual or individuals seeking to illegally obtain credit card data.
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Read Article Browse All News | Source: Boston Business Journal |
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| A restaurant without checks |
Patrons of Karma Kitchen don't need to fight for the check at the end of a meal. There isn't one. Instead, the "guests" of this restaurant are handed a gold envelope with a handwritten note on the outside that says...
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Read Article Browse All News | Source: Christian Science Monitor |
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More News | Casual Dining News | QSR News | Fast Casual News | Manufacturer News
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Downsizing. The Incredible Shrinking Dessert
By Kate Mazzarella-Minshall
I never thought I would be writing an article on the "downsizing" of desserts. When it comes to my love affair with all things sweet, my motto has always been "the bigger the better". I also try to live by Ernestine Ulmer's famous motto: "Life is Uncertain, Eat Dessert First". Unfortunately it does not always work out that way, and like most people, I was taught that dessert first was not the proper order of things. I'm sure those of you who share my passion for sweet endings can relate to the anticipation and excitement that builds after dinner, eagerly waiting for the server to return to dazzle us with the dessert offerings, even if we are full and we know we can't possibly finish it and even if we know we shouldn't for various health reasons. But what's a meal without dessert? So we try to talk whomever we're with into sharing, but if we can't, we either feel guilty ordering one for ourselves or deprived if we go without. Long ago, it was considered inappropriate dining etiquette to order food to share, but in this day and age, it's an accepted norm.
Size does matter, especially in the world of desserts, and small is big these days. According to the National Restaurant Association, "bite-size desserts ranked number one on their list of hot food trends for 2007", and there are several factors driving this trend; the most important being consumer-demand. "Desserts are the last chance to make a good impression", said Executive Pastry Chef Randy Sebastian of the Rio Hotel. "Diners want a variety of smaller sweets these days and it's hip to make pastry look like an appetizer; the size is perfect for sharing or ideal for one". Chefs and restaurateurs want their guests to leave on a sweet note but they don't want them skimping on dinner to save room. The new philosophy is to entice guests into ordering petite portions rather than have them refuse dessert all together. Tiny plates equal big profits which supports the theory that a few bites are better than none. This way of "desserting" gives the diner an opportunity to experience more of the last course on the menu while increasing the restaurant's bottom line.
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"The quality of a person's life is in direct proportion to their commitment to excellence, regardless of their chosen field of endeavor."
- Vincent Lombardi
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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 October 1st cattle on feed inventory was 3.7% less than last year. Cattle placements into feedlots during September were 8.9% more than a year ago. The availability of near slaughter ready cattle is expected to tighten considerably during the next 2 months after remaining fairly ample during October. October near slaughter ready cattle supplies are estimated to be 6.4% larger than 2006. Recent notable year over year beef production gains are depressing a majority of the beef markets. Any significant beef market increases may not occur until cattle supplies tighten in November. Prices per pound FOB from USDA.
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Dairy |
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September US milk production was 2.6% more than last year due to a 2% increase in milk per cow yields and a .6% bigger milk cow herd. The September milk cow herd was 41,000 head larger than April marking the greatest increase for the time period during the last 10 years. The milk cow herd may continue to expand into early 2008 which would be bearish for dairy prices. The CME cheese markets appear to be attempting to settle as product has traded within a modest price range during the past 5 weeks. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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The September broiler type chick hatch was 1.5% larger than last year and 1.8% more than 2005. The September broiler breeding inventory was 3.6% greater than a year ago and the biggest for the month since 2004. Consequently, chicken production is expected to track above previous year levels through the fall. The USDA is forecasting 4th quarter chicken output to rise 2.8% from the prior year. Seasonal charts indicate that the chicken breast and wing markets could steady some in November. September 30th chicken breast (22%) and wing (2%) stocks were both less than 2006. Prices per pound except eggs (dozen) FOB from USDA.
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Seafood |
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Larger sized whole salmon supplies have improved pushing the market lower. History suggests that additional whole salmon market declines may occur over the next few weeks. However, the devalued US dollar could limit imports and any further downward pressure on the salmon markets. September US Gulf of Mexico shrimp landings were their smallest in over 4 years. Most shrimp markets are moving lower. 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 .5% but was still 6% larger than the previous year. The USDA is forecasting 4th quarter pork production to rise 4.9% from 2006. Pork prices are relatively depressed but cyclical charts suggest that several markets could move modestly upward in November. However, any market increases will likely be tempered. September 30th pork belly (67%) and ham (38%) stocks were greater than last year. Prices per pound FOB from USDA.
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Produce |
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The Huron California area lettuce harvest is building. Iceberg lettuce shipments last week rose 3%. In addition, the recent inflated price levels have dampened lettuce demand pressuring the lettuce markets downward. Further lettuce market decreases may be forthcoming during the next 10 days. However, lettuce prices could become erratic again in early November as the chief harvest area shifts south. The tomato markets remain relatively elevated. The Florida tomato harvest is expected to intensify soon which should cause overall tomato stocks to improve. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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Recent rains in Brazil are helping influence the coffee market downward. Still, world coffee stocks are historically limited which is anticipated to temper any additional coffee market declines through the end of the year. 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 production is estimated at 12.6 million tons which is 18.7% more than last year and the 2nd largest on record. The canned tomato markets are relatively balanced. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - The 2007 US apple harvest is forecasted by the USDA at 9.255 million pounds, 6.8% less than 2006. Raw product apple prices are on the rise putting upward pressure on the canned apple market. 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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Behavioral Interviewing
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Anyone use behavioral interviewing techniques when hiring staff. It is something I have adopted using in the past 3 years with much success. In addition to the typical skill and experience questions, I will add some situation questions. I learned the STAR process, which is basically posing a question or Situation, and having the candidate give an actual example of their experience in that situation, during the process you use probing questions and have the candidate explain their Situation or Task, their Actions in handling the situation and the Results of their actions. What I like about it as you do it more often with the probing questions the interview can ultimately give you not only an example of how the candidate has performed in different situations, but tend to give you a telling indication of the persons character, attitude, knowledge, communication skills, and much more. I tend to higher on character more so than skill. I believe you can teach people how to perform, but you can't teach character. This interviewing practice is definetly something I will continue use.
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Dead and not know it
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Is there a time when your business is dead and you might not even know it?
Essentially I have some serious bills, doing mediocre sales and my lease renewal is coming up in early Feb- have to give two months notice if leaving.
Now being a coffee roasting/cafe in a rural (and somewhat backwards) area of SE Tenn, I expect a tough go. I've been at this for three years and never made money. I owe a bunch- can you say new Ferrari in my garage debt? Anyhoo, some of my troubles is that the summer has been so bad for us and the low temps still haven't come.
So, I'm actually thinking of getting some outside help. My breakfast is not so hot, but working on a new, quick system. My lunch is great- paninis, wraps and the best chick salad with croissants baked in our shop. But the customers are not getting in. I think it's largely a marketing issue. We have to work hard to get people to notice since the back side of the building faces the major hwy and those portable sheds that people sell are blocking most of the view elsewise back there.
Any thoughts? I've gone through this rollercoaster for far too long and I'm tired of being wired.
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I was enjoyed in the dark ages
I was enjoyed in the dark ages, often mentioned in the Bible, cultivated by the Egyptians who turned me on to the Romans, who introduced me to the Celts, and I ended up as the national vegetable of Wales. Not bad for an allium, but it wasn't always that easy. We still hold the memories of the dark times, the 16th to 18th centuries, where the aristocracy turned up their nose at me and I had to rely on the common folk for acceptance, but let's not go there. I have finally shed the title of "poor man's asparagus", and rightfully so. I can go almost anywhere, can be used in just about anything, or make a hearty dish on my own. Known as the king of soup onions I have been seen in the finest soups, sauces, and broth. My family is large, but we all act about the same, except for the enormous elders. They're nasty, but I guess that can't be helped when your insides stiffen up like a tree. I range from 9 to 11 inches in height and am best when about 1 inch in diameter. My behavior is not wild or rampant so my delicate sweet mild flavor imparts best from my white base, which remains underground until harvest. Sublime in potato pies or casseroles, I also excite when braised in cream or simmered in butter. Soups and towns are named after me, but after that 150-year snuffing, I just want to be everywhere. From babies for garnish to woodies for display, you'll enjoy using me in your daily preparations as well as dinner for the Duke and Duchess. I provide an excellent source of folic acid and a good source of iron, potassium, vitamins C, B6, and calcium. Would it be bragging to say I make Mother Nature proud?
What am I?
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