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Volume 7, Issue 4 January 25, 2008 |
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Weekly News in Review
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| Brinker earnings rise 23% in second quarter |
The tightening credit markets have delayed the sale of Romano's Macaroni Grill, the parent company said Wednesday. Dallas-based Brinker International Inc. told analysts about the change as it announced earnings for the second quarter, which rose 23 percent compared with the same quarter last year.
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Read Article Browse All News | Source: The Dallas Morning News |
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| Technomic Shifts its Restaurant Industry Forecast Downward |
Citing a larger-than-expected slowdown in discretionary consumer spending, foodservice consultancy Technomic revised its 2008 U.S. foodservice industry nominal growth forecast downward from 5.1% to 3.6%.
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Read Article Browse All News | Source: Hotel News Resource |
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| A Win for Wireless? |
Consumer electronics and software giant Apple, Inc. made waves last month when the company filed an application with the U.S. Patent Office for a wireless ordering system, and quick-serves should be paying attention.
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Read Article Browse All News | Source: QSR Magazine |
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| Dunkin' Donuts Creates YouTube Channel |
Dunkin' Donuts recently launched a Dunkin' Donuts brand channel (www.youtube.com/dunkindonuts) on YouTube, the leading online video community that allows people to discover, watch and share originally created videos.
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Read Article Browse All News | Source: QSR Magazine |
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| Starbucks testing $1 cups of coffee in Seattle |
Starbucks Corp. is reportedly selling cups of coffee for $1 in Seattle, but the coffee giant isn't saying whether the idea will spread nationally.
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Read Article Browse All News | Source: Puget Sound Business Journal (Seattle) |
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| Max & Erma's slides deeper into red in 4Q |
Max & Erma's Restaurants Inc. told investors Wednesday it ended 2007 deeper in the red, but said it is armed with plans to improve - or sell - the struggling dining chain.
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Read Article Browse All News | Source: Business First of Columbus |
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| KFC challenges Super Bowl players to chicken dance for charity |
KFC Corp., which has introduced some wacky promotions over the years, has dreamed up another one to promote its hot wings.
If a player or celebrity performer does an impromptu chicken dance in the end zone or on stage during the Super Bowl on Feb. 3, KFC will donate $260,000 to a charity in the name of that person.
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Read Article Browse All News | Source: Business First of Louisville |
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| Performance Food Group Signs Merger Agreement to be Acquired |
Performance Food Group Company (NASDAQ/NGS: PFGC) announced today it has signed a definitive merger agreement to be acquired by an affiliate of The Blackstone Group (NYSE: BX) and Wellspring Capital Management in a transaction valued at approximately $1.3 billion.
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Read Article Browse All News | Source: BusinessWire |
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More News | Casual Dining News | QSR News | Fast Casual News | Manufacturer News
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Perfecting the Art of Silence in Negotiating
By Liz Tahir
As Sarah wound her way past the tables and toward the stage to get her "Top
Salesperson Award" at the company's annual dinner, her colleagues were
mumbling about how someone with the firm only a year could have sold more
than anyone else. Sarah was pleasant enough, but hardly the gregarious
salesman type. When asked how, Sarah wasn't talking. What her colleagues
didn't know is that was the real key to her success. Sarah was making sales
by practicing the art of silence, not the art of talking.
Silence is the secret tool of power negotiators. Knowing when to listen, not
talk. Using facial expressions, not your voice, to make a point. Here are
five tips on how perfecting the art of silence can make you a better
negotiator:
1. Listen more. Listening is not passive. One can control the negotiation
process by simply listening well. When we listen well, we gain the trust and
confidence of others. When people are encouraged to talk, they tell us their
needs, their wants, their dreams, and their plan of action; in short, they
give us information. When we truly listen to people, we make them feel
important, particularly if we are making good eye contact while listening.
The problem is that most of us don't truly listen when others talk. We just
can't remain silent long enough to really hear them. Chances are we are just
marking time until we can jump in and start talking. We should be aware that
every time we do talk, we open ourselves to being vulnerable.
2. The 10-second strategy. Silence makes most of us uncomfortable. In
today's world, there is noise all around us, from the cell phones ringing,
to the iPod in our ear, to chats around the water cooler. We are conditioned
to noise, not being silent. Try this test: the next time you are negotiating
with the other party, and they say something like "well, that's my offer,"
don't utter a word for 10 seconds. It's practically guaranteed they will
jump in with another offer or more information, anything to break the
silence. When you get comfortable with 10 seconds, bump it up to 20 seconds.
The silence will hang like lead and drive ‘em crazy!
Read More...
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"People are like stained-glass windows. They sparkle and shine when the sun is out, but when the darkness sets in, their true beauty is revealed only if there is a light from within."
- Elizabeth Kubler-Ross
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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 production last week rose 2.4% and was 4.8% more than a year ago. Most of the beef markets are relatively soft. With ample chicken and pork supplies beef is finding it difficult to obtain retail feature activity. Further, the recent financial market turmoil has consumers on edge. Beef prices historically have been negatively impacted by poor personal income growth?not a good sign for pending beef demand. Many beef markets are likely to continue their downward tendency into next week before stabilizing. Prices per pound FOB from USDA.
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Dairy |
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December US milk output was 2.7% more than the prior year due to a 1.7% gain in milk per cow yields and a nearly 1% larger milk cow herd. US milk farmers added a net 15,000 head to the herd during the month marking the total net expansion for the 4th quarter of 50,000 head, the most in recent history for the time period. The class III and cheese markets are relatively weak as buyers continue to restrict purchases. Milk farmers could be compelled to reduce the milk cow herd in the coming months. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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The December broiler type chick hatch was 3.4% more than the previous year signaling that chicken production should remain 3 to 4% above year ago curtailed output levels next month. The 6 week moving average for broiler egg sets is just 1.6% more than 2 years ago which suggests relatively tempered growth for the chicken industry. With feed costs at significantly higher levels than last year chicken producers could be forced to slow expansion further by this summer. The chicken wing markets have likely topped now that NFL football season is nearing its end. Prices USDA, FOB per pound except eggs (dozen).
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Seafood |
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December US Gulf of Mexico shrimp landings were 3.3% less than the previous year. 2007 US Gulf of Mexico shrimp landings were the lowest in over 5 years excluding the Hurricane Katrina interrupted 2004. Inflated fuel costs and relatively depressed shrimp prices could curb US shrimp fishing this year as well. This factor and a possible downturn in imports are expected to be bullish for the shrimp markets. 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 .8% but was 17.9% greater than a year ago. Seasonal charts indicate that the pork markets should trade in somewhat of a sideways pattern for the next week or two before beginning an upward course. Last year the USDA pork cutout rose 7% during February. However, any increases this year will be tempered. December 31st pork ham (25%), belly (32%), butt (41%) and trimming (20%) stocks were all more than 2006. Prices per pound FOB from USDA.
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Produce |
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January 1st US potato holdings were 5% larger than last year and the most for the date since 2001. January 1st US russet potato stocks were 1.3% bigger than a year ago. History suggests that some Idaho potato market decreases may be forthcoming before the markets begin a seasonal upward course that carries through the spring. Last year, the 70 count Idaho potato market fell 19% during the next 5 weeks. Inclement weather this weekend could curb the lettuce harvest and cause erratic lettuce prices. Tighter tomato stocks are expected to occur by mid February. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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The grain markets are being influenced downward by the recent financial markets turbulence. Wheat stocks remain historically short which should support wheat prices. 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 - According to the CLFP the December 1st US total canned tomato (22%), tomato paste (10%) and peeled tomato (55%) inventories were all larger than 2006. The canned tomato markets are steady to firm. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - December 31st US frozen cut corn (4%) and cob corn (10%) holdings were less than the prior year while green bean stocks were virtually even with 2006. The processed vegetable markets remain 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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Kitchen incubator/bakery kitchen
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I'm thinking of starting up a new business, where I bake homemade bread and deliver it hot to people's homes, in the morning.
Since I need to bake in a commercially licensed kitchen, can anyone suggest the best place to find one that I could rent hourly? I've heard suggestions of churches, restaurants during their closed hours, schools, etc.
How many loaves of bread does a baker's oven bake at one time?
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Restaurant owner characteristics
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I hope every one is well and has had a good holiday.
I am doing a little research and was wondering if any of you guys would be kind enough to let me know what you think is a typical restaurant owner's personality trait, so for example, social, extrovert etc.
And for all the guys who have more than one restaurant - how do you manage to keep track of everything?
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A Pulpy Punch of Flavor
I am a native of Malaysia, although I flourish year round in Brazil, United States, Mexico and Israel. I am not alone on my branch. My fragrant, white and red petals always accompany me. Although my diameter ranges from 1 to 2 inches and I am thin skinned, this is no indication of the pulpy punch my flavor packs. My potent juice is added to cakes, soups, sauces, punches, fish, sorbet, and pies. In Florida, one of my unique varieties has been known to open doors, but it might take a while. But most often my glistening, bright, smooth skin garnishes summertime specialties. I share many characteristics with a cousin fruit, and often we are used together. I am an excellent source of Vitamin C as well as potassium, folic acid, and calcium. I am also good for your daily bouts of scurvy, but not when squeezed into beer.
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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