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Volume 7, Issue 12 March 21, 2008 |
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Think Before You Speak : Five Questions That Will Cost You The Job If Not Answered Correctly
By Robert Krzak CPC,CERS
For the past thirteen years I've been on both sides of the interview table when it comes to interviewing potential restaurant and hospitality managers. After careful thought and consideration, I have put together the top 5 "Stump" questions a corporate recruiter will or may use to disqualify you as a candidate for their company. Now, there are several important questions out there that are not discussed here that are important to answer correctly. However, these five questions will either sink you quickly or bury you so far that, in short of a miracle, will disqualify you.
1. Food Cost.
Sounds simple doesn't it? Throw out numbers like 28.5% or 31.5%(casual theme) or 22% (QSR) and your sure to sound impressive. The difficult question is explaining to the interviewer how you maintained such great numbers. There are many ways to tell the managers who have actually managed food cost and those who have not. Proper portion controlling, daily meetings with kitchen staff, daily waste sheet and labeling of product, for example, are great indicators. Be prepared to discuss the HOW not just knowing the magic number. Oh, you may want to remember the formula for determining food cost, just in case (FC% = (BI+P-EI)/S)
2. Where Do You See Yourself In 3 Years?
First hint of advice, be realistic. Ask your recruiting professional how many years it typically takes to become a General Manager or District Manager (or any other higher end position) with that particular company. Let me give you a scenario. Say you tell the interviewer that you wish to move up to a role 2-5 years quicker than normally possible within their organization. What you are subliminally telling the interviewer is if you are not promoted to that position within YOUR time frame, you're quitting. A trained recruiter will recognize that and use that as an excuse not to hire you. Don't mistake assertiveness with being unrealistic.
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"Quality is never an accident; it is always the result of high intention, sincere effort, intelligent direction and skillful execution. It represents the wise choice of many alternatives."
- Willa A. Foster
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Materials for Construction and Repair - March 2008 (4-101.11 Characteristics) Use of Copper, Galvanized Metal, Sponges, - Part 2
Our goal for writing these articles is to give you, the operator, a better understanding of the current 2005 FDA Food Code.
Question: What characteristics should I look for when purchasing new multi – use equipment?
The Answer is found in Chapter 4 of the 2005 FDA Food Code with further explanation found in Chapter 3 of the 2005 FDA Food Code Annex.
Annex - Multiuse - 4-101.11 Characteristics.*
Multiuse equipment is subject to deterioration because of its nature, i.e., intended use over an extended period of time. Certain materials allow harmful chemicals to be transferred to the food being prepared which could lead to foodborne illness. In addition, some materials can affect the taste of the food being prepared. Surfaces that are unable to be routinely cleaned and sanitized because of the materials used could harbor foodborne pathogens. Deterioration of the surfaces of equipment such as pitting may inhibit adequate cleaning of the surfaces of equipment, so that food prepared on or in the equipment becomes contaminated. Inability to effectively wash, rinse and sanitize the surfaces of food equipment may lead to the buildup of pathogenic or.
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 rose .2% and was 3.2% more than 2007. There is just too much beef on the market right now not to mention the noteworthy ample supplies of pork and chicken. Couple this with US economic anxieties and weve got fairly deflated beef prices. Beef middle meat demand for the upcoming grilling season could pick up next week which may influence many beef markets modestly higher. However, various beef production cutbacks may have to transpire for any significant beef market increases to occur. Prices per pound FOB from USDA.
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Dairy |
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After being adjusted for the leap day, February US milk production was 1.9% greater than a year ago due to a 1.2% larger milk cow herd and a .7% increase in milk per cow yields. A net 8,000 head were added to the milk cow herd during February which is the smallest gain since September but the 2nd largest for the month this decade. Milk cow herd expansion could endure through the spring but inflated feed costs will likely mitigate overall milk output growth. The butter market is firm. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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The 6 week moving average for broiler egg sets is now just 1.8% larger than a year ago, the smallest gain since April 07. However, the broiler egg set growth slowdown has more to do with the abnormal sharp increase we experienced last year at this time. A chicken comes to slaughter roughly 10 weeks after being set as a broiler egg making the broiler egg set data an indication of future production levels. Chicken output expansion compared to last year should lessen this summer. The chicken breast markets typically begin an upward course in April that carries into July. Prices USDA, FOB per pound except eggs (dozen).
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Seafood |
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Reports of Infectious Salmon Anemia (ISA) disease spreading in Chilean salmon farms continue. US salmon filet imports could be short in the coming months due in part to the disease challenges which may influence salmon filet prices upward. US whole salmon prices are steady with fairly adequate supplies. However, if the disease outbreak in Chile continues whole salmon supplies in the US could tighten later this 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 rose 1.9% and was 6.6% larger than the previous year. The pork belly market has fallen to its lowest level in nearly 4 years. Pork belly stocks are ample due mostly to strong production. Pork belly prices usually begin an upward trend in April that carries deep into the summer. With pork output gains anticipated to lessen later this year and in 2009, current belly prices could be the lowest we experience for the foreseeable future. Prices per pound FOB from USDA.
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Produce |
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March 1st US potato stocks were 7.6% larger than a year ago and the most for the date since 2000. March 1st Idaho potato stocks were 2.2% more than last year. Elevated potato prices are dampening movement. Current crop disappearance is at its second smallest level in 10 years. The seasonal tendency for Idaho potatoes is steady to higher during the spring, but any increases this year may be modest. Florida tomato fields are recovering from Januarys weather damage. Florida tomato shipments last week rose 64%. Tomato price declines may be forthcoming. Prices shipping point unless noted (terminal) FOB from USDA
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Oil and Grains |
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Grain prices are retreating this week due in part to world financial market uncertainties. Volatile grain prices are anticipated this spring. 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 - Tomato transplanting in California fields is underway. Water concerns and inflated input costs could hamper field yields in the state this summer. The canned tomato markets remain steady to firm. Price per case (6/10) FOB from Supply and Market Report.
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Processed Fruits and Vegetables - Northwestern raw product apple for processing prices continue to trend 200% plus above a year ago. Steady to higher canned apple prices are anticipated to persevere through the 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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Employee Lateness
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I am getting fed up with some employees who come to work late more than they do on time. I was thinking of putting a strict rule which gives them a 5 minute window. If they are late beyond that, I will automatically send them home.
Any other ideas would be helpful.
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Yellow Pages
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I had a salesperson drop by today and ask if I wanted in (the new to our area) telephone directory. It's the Hometown Phone Book. I guess this year is the first year and I had never heard of it before. I looked at it after I asked her to call me in a couple of weeks and it's pretty classy. I know most of the business in it and they have all bought full page ads. Unlike the old or other yellow pages with bad color and small print this phone book has larger print and semi glossy ads. Any thoughts on how good or bad yellow page ads are?
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Little Dragon
Pliny said I could prevent fatigue, but he was not aware of my prices or my shelf life! Pilgrims in the Middle Ages put me in their shoes before long journeys on foot. Named after the French word for "little dragon," I can be strangled by my roots if not regularly divided. Due to my serpentine root system I am a good treatment for snakebite. I am also considered to enhance the growth of most vegetables when planted amongst them. I will sweeten your breath and numb your tongue if chewed. I prefer France in the spring and Russia in the winter. Often associated with vinegar or fish, I am also good with mustard, chicken, fresh salads, lamb, potatoes, artichokes, cheeses, eggs and sour cream. As a pharma-food I am known to stimulate appetite, relieve flatulence, and help ease toothaches. I am able to protect foods as an antioxidant. As a useful antifungal I am also an ingredient in perfumes, soaps, and cosmetics.
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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