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Volume 7, Issue 11 March 14, 2008 |
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Flexibility: The Ultimate Trend and Hospitality Design
By Lee Simon
Quite rapidly, it seems that our global society has adopted a common trait – we want what we want, when we want it. Yesterday's amenities, which provided added benefits to the guest experience, have quickly evolved into today's expectations. The internet, e-mail, on-demand movies and television programming, satellite radio, and general pace of life have all impacted the way that we live our lives - and the way that we expect those providing services deemed essential to support our new lifestyles. There are few industries which have been impacted by these new expectations as significantly as the hospitality industry. In fact, I believe that the need for flexibility may have become the single most dominant trend in hospitality design, as it allows or limits the ability for operators to address other trends that appear on the horizon. After all, doesn't the facility typically outlive most trends that come and go?
What Meal Periods?
I have written about the topic if flexibility in the past, but my focus at that time was on the equipment and infrastructure which continue to limit the ability of foodservice operators to respond to guest demands. Over the past several years, however, I have noticed that this need for flexibility within foodservice facilities is permeating the entire facility, from the back-of-house to the front-of-house and every area in between. Meal periods have evolved into a free form and less rigid format, blurred to accommodate our hectic daily lives.
Those in the industry often use the term "day-parts" to describe the timing opportunities within an average day when customers may utilize the foodservice venues. The traditional breakfast, lunch, and dinner day-parts have long since been joined by their new peers. There is no better example than Taco Bell's recently coined "Fourth Meal." It is a brilliant marketing strategy which defines a new late night meal period. Thirty years ago, the concept of a late night meal period would have seemed farfetched, whereas today it is a reality. Similarly, for some concepts, the periods between breakfast and lunch, and between lunch and dinner, have emerged as independent opportunities that in many cases have resulted in customized menus and unique service offerings. Operators who have carefully studied and adapted to the new demands of a more flexible and demanding society have turned downtime within their foodservice operations into independent revenue generating day-parts.
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"Three may keep a secret if two of them are dead."
- Benjamin Franklin
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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 1.5% and was 2.2% more than a year ago. Inflated feed costs are expected to drive cattle into production prematurely in the coming weeks which could boost overall output. Still, beef packer margins will need to remain positive to encourage production. Beef demand has slowed as most markets move counter seasonally lower. Cyclical charts suggest that additional beef market declines may be impending through the end of the month. Buyers are reported to be delaying purchases. Prices per pound FOB from USDA.
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Dairy |
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US dairy product exports remained strong in January as NDM (94%), cheese (56%) and butter (nearly 28 fold) exports were all notably higher than last year. A 19 million pound butter production gain in January more than offset the 12.4 million pound increase in exports. Conversely, a 2% decline in cheese output and increase in trade led to an 18 million pound decline in available cheese stocks in January compared to 2007. The cheese markets are softening but are expected to stabilize shortly. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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Pilgrim?s Pride, the nation?s largest chicken producer, announced this week that they will close a chicken processing plant in North Carolina due in part to inflated feed costs. The plant closure will progress throughout the spring and will account for roughly a .4% decline in US chicken output. Additional production cutbacks are likely needed however to bring the US chicken industry as a whole back to consistent profitable margins. January US chicken exports were 15.2% more than last year. The chicken breast and wing markets continue to track downward. Prices USDA, FOB per pound except eggs (dozen).
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Seafood |
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January US shrimp imports were down just .5% from a year ago despite a 12.5% reduction in trade with Thailand, the largest shrimp exporter to the US. A devalued US dollar especially compared to the yen and euro is likely to mitigate US shrimp imports this spring. The shrimp markets are mostly firm. January US salmon filet/steak imports were 14.2% less than 2007 due in part to ISA disease in Chilean salmon farms. Prices for fresh product, unless noted per pound from Fisheries Market News.
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Pork |
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Pork production rose 1.9% last week and was 5.4% more than last year?s inflated level. US pork exports remained strong in January expanding 34% from the prior year. Pork trade with China soared 330% while exports to Mexico rebounded nearly 20% from 2007. Still, the US pork trade increase of 62.7 million pounds was more than offset by a 259 million pound rise in pork output during January. Existing pork stocks are ample and the markets are tending lower. Prices per pound FOB from USDA.
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Produce |
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Florida tomato shipments declined again last week and were 41% less than the same week a year ago. Florida tomato supplies are anticipated to remain fairly limited at least through the end of the month. The mature green tomato markets are fairly steady suggesting that prices may have topped. Relatively inflated tomato prices could endure into early April. Lettuce supplies are adequate. The chief lettuce growing area will begin to shift north soon. At this point a notable supply gap is not expected although spring lettuce acreage is anticipated to be lower than 2007. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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2007/08 crop US wheat ending stocks (June 1) are now projected to be the tightest in 60 years. Inflated and volatile wheat prices are anticipated to 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 - The canned tomato markets remain fairly stable. Although the canning season will not get underway until this summer, a noteworthy decline in output is expected which could lead to market increases. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - Canned corn stocks are fairly tight. Canners are attempting to secure acreage for the upcoming season but acreage will be considerably more expensive this year. Canned corn market increases may occur this spring. 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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Grand Opening
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I opened on 21 Jan of this year. We did a soft opening. For one reason or another we have not had a Grand Opening yet. Is it too late? Would it look stupid to have a Grand Opening 3 months after we've opened?
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How do you collect your dinners info?
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I want to start a system of collecting our dinners info. But how should we do it, the same as in the past with table tents and forms...
Do you all have a new method of collecting data? like scanning ID cards, POS ad ons, or something cleaver??
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The leaf that rejoices!
I am a bitter aromatic and I can act a cleansing tonic, especially for the kidney and liver, but it is not a role I prefer. I have also played an expectorant, another role I'm not dying to play, but at least it keeps me working. A member of the parsley family, my origins are Russian and Middle Eastern, though today I am most important in France. Though I am usually cast for my leaves, my root is also edible and was enjoyed by the early Greeks and Romans. I am a hardy annual that can grow anywhere from 8 to 28 inches and can give exceptional performances in the wild where it is damp and shady. In the spring, we are usually the opening act. Our delicate flavor (which is most intense just before we flower) can't withstand drying or prolonged cooking, so use me just before serving or at the end of cooking a dish, and we will shine like the true stars we are. Call for head shots, or perhaps you'd rather have tea of me.
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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