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News in Review
Market Reports
Food Quiz
Industry Discussion
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Portion Control: Are You Losing Money To Food Waste?
By: Greg McGuire
Imagine for a second that you run Coca-Cola instead of your restaurant. You sell millions of cans of soda every day, and you're making a decent profit. Now imagine that as the founder and owner of Coke, you never bothered to standardize the size of each can, so some cans are 12 ounces, others are 13, and some are even as large as 16 ounces, but you charge the same price for all of them.
Think you'd be losing a little money every time you sold a 16 ounce can of Coke?
There are more similarities between your restaurant and Coca-Cola than you might think. You both serve a consumable product. You both charge a flat rate for a portion of that product although you make a lot more of that product than you serve each customer.
But unlike a lot of restaurants, I guarantee you Coca-Cola pours the same exact amount of Coke product into every single can. Their price is then figured based upon making a certain amount of profit margin assuming that exact amount is in every single can. As you can imagine, if their machines were off by a fraction of an ounce, they could lose millions of dollars.
Controlling the portion sizes you serve your customers is an easily overlooked but extremely important way to cut costs and preserve your restaurant's margin. In the high-pressure atmosphere of a commercial kitchen during the dinner rush, you need simple but highly effective methods for keeping portions exactly the same.Portion Scales
The first place to address portions is with proteins. A good portion scale can weigh out protein portions quickly and simply, giving you an extra measure of control over what is probably the most expensive item on any entrée plate. Check out this blog post for more info on scales.
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I'm convinced that we can write and live our own scripts more than most people will acknowledge. I also know the price that must be paid. It's a real struggle to do it. It requires visualization and affirmation. It involves living a life of integrity, starting with making and keeping promises, until the whole human personality the senses, the thinking, the feeling, and the intuition are ultimately integrated and harmonized.
- Stephen Covey
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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 declined .6% and was 2.8% smaller than the same week a year ago. Beef production during the summer is forecasted to trend 1.5% below the prior year. March US beef imports were 9.7% less than last year but the largest since July. March beef imports from Australia were 33% smaller than 2009. Slow beef imports helped propel the beef trimming markets to the existing inflated levels. Relatively limited US beef imports could continue to support lean boneless beef trimming prices into the summer. Beef steak cut demand is seasonally waning. Price USDA, FOB per pound.
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Dairy |
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March US cheese exports were 70% larger than last year and the biggest for any month on record. The CWT subsidy program and relatively deflated US dollar have encouraged the surge in cheese exports. Still, with the recent run up in the dollar we are hearing that export demand for cheese is slowing. The cheese markets are moving upward. Buying has been sporadic. This factor and heavy existing stocks suggest that the cheese markets could temporarily top soon. The butter market is edging downward. March US butter exports were 181% larger than 2009. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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US chicken exports during March were 2.8% smaller than the prior year due in a large part to slowed trade with major chicken importers China and Russia. US chicken exports to China/Hong Kong during March were 36% less than 2009. There was no export tonnage to Russia reported for the month. In March of last year the US exported one hundred and seventeen million pounds of chicken to Russia. It appears that the trade challenges mentioned above will continue which would limit chicken exports and is bearish for chicken leg quarter prices. Retail feature activity for chicken could pick up in the coming weeks due to the recent inflated beef and pork prices. This may be bullish for the chicken breast markets. Prices USDA, FOB per pound except eggs (dozen).
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Seafood |
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March US shrimp imports were 12.6% less than a year ago. Shell on shrimp imports during March were 20% smaller than 2009. Shrimp prices have firmed in recent weeks. Steady to higher shrimp prices are projected into the summer. Still, the US dollar has appreciated this month which, if the trend continues, could encourage shrimp imports. March salmon filet/steak imports were 23% less than the previous year. Prices for fresh product, unless noted, per pound from Fisheries Market News.
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Pork |
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US pork exports during March were 5.8% less than the previous year but the best since November. Ham exports during March were 161% larger than a year ago and the third biggest on record. Mexico accounted for roughly 63% of the ham exports in March. The Mexican peso has depreciated versus the dollar about 3% during the last four weeks which is bearish for US ham exports and ham prices. Still, typically the ham market tracks upward from here into the summer. In 2008 the ham market peaked in August at $.92. Prices USDA, FOB per pound.
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Produce |
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May 1st US potato stocks were 11% bigger than last year and the largest for the date in ten years. Still, larger sized Idaho potato supplies are in a much tighter position than their smaller sized counterparts which has led to the notable price premium in forty to seventy count potatoes. The potato markets are not likely to markedly decline until the new harvest late this summer. Cool weather could limit the California lettuce harvest during the next week which may be supportive of lettuce prices. Tomato supplies are anticipated to continue to improve in June. Prices USDA FOB shipping point unless noted (terminal).
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Oil and Grains |
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The grain markets have weakened as of late due to declining crude oil prices. Crude oil futures have fallen 18% in the last two weeks. Grain prices could bottom soon. Prices USDA, FOB.
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Canned and Frozen Food |
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Tomato Products, Canned - The markets are soft. Further processed tomato supplies including paste are borderline burdensome which may inspire more discounting. Prices per case (6/10) FOB, unless noted from ARA.
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Processed Fruits and Vegetables - The markets are relatively steady. No major price changes may occur until after the harvest this fall unless we run into crop challenges. Prices FOB per case from ARA.
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Where has all the pork gone?
Community member Matt writes...
In today's world, most restaurants offer a menu spread including steak, chicken, or a seafood cuisine. Per my general observation of a variety of restaurants and also the dinner tables of family and friends, pork seems to be less prevalent on the menu as it once used to be.
What are your thoughts on pork, and why could this be? ...
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No Roll Tenderloin
Community member Tony writes...
USDA grading of meat is primarly concerned with marbling. Since the tenderloin is not a marbled cut does it really matter if it a prime or choice grade? for that matter what is a no-roll tenderloin like? I suppose that most of the cattle that are no-roll/not graded are probably old dairy cows but how would that affect the tenderloin. Has anyone ever used a no-roll tenderloin? ...
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Coupon Limitations
Community member GBJordan writes...
I've never been anywhere like Green Bay, WI before when it comes to people looking for a deal. I know that there are plenty of people who don't believe in coupons, discounting, etc. because it decreases the perception of value guests are getting. Ie. why would I order a pizza for 15.99 when I can get it every Monday for $7.99. That's not my point. My question:
For those of you who use couponing and discounting, how do you handle guests that can't follow the...
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I'll Liven your Libations and Tickle your Tonic
You may use me tonight. After surrendering your hard-earned greenbacks to Uncle Sam, my leaves will liven your libations and my flower will tickle your tonic. Born in the Middle East many, many years ago my essence was believed to provide courage and strength. Celtic warriors eagerly awaited my late bloom to help them be top-notch killers. Pliny the Elder thought I should be used as an anti-depressant because of my uplifting powers. Claiming I have the spirit to repress melancholy, Sir Francis Bacon was also impressed. With all this publicity, it has not gone to our head. We are still simply thrilled to show off our blue, white, (and sometimes pink) star shaped flowers. We thrive when planted next to our favorite fruit, strawberries. My cucumber flavored leaves make for a great tea, add a unique flavor to porridge, while my flowers get candied, decorate cakes, garnish plates, float in drinks. My seeds are a rich source of gammalinolenic acid that regulates hormones and lowers blood pressure. I am definitely the flower of happiness, ready and waiting to spread my joy to you.
What am I?
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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