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News in Review
Market Reports
Food Quiz
Industry Discussion
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You Cannot Run A Restaurant From Your Office
By: Kate Mazzarella-Minshall
All work and no play may make Johnny a dull boy" but all play and no work can lead to big problems such as financial ruin. I have read many articles with advice, albeit great advice, on how to own, operate and manage a successful restaurant by motivating, listening, communicating, leading, empowering and supporting your team but interestingly very little that mention the old industry adage that I learned years ago when I first started out in the hospitality business and that is, “You Cannot Run a Restaurant from Your Office” (or while on vacation for weeks at a time).
Just because you have startup capital and a dream of owning your own restaurant does not mean you know how to run it. Owning a restaurant can be fun and exciting but some restaurateurs are not prepared for the rigorous demands, hard work and sleepless nights, nor do they have the understanding, experience or knowledge of what it actually takes to be an owner, and it takes a lot more than business acumen, creativity and an entrepreneurial spirit.
You might have a great love for food, appreciate the fun and social aspects of dining out and enjoy entertaining others but that is not enough to become a successful restaurateur, and while success means different things to different people, besides the fact that no one can guarantee your restaurant will be successful, you at least have to possess the tenacity, the drive, the ambition and pay very close attention to detail in order to fill an empty restaurant, achieve financial independence and establish yourself as a serious and successful restaurant owner, especially if it is your first and only restaurant, and if you want to build your brand and grab more of the market share by expanding to second or multiple locations.
Often times the pressure of owning one’s own business, especially a restaurant, can be overwhelming and while everyone is entitled to a life, a vacation and some down time, too much of a good thing can be bad. Your reputation is on the line and a reputation is one of your most important assets. A good reputation will generate revenue and earn you respect in the industry. Despite the fact that you have a great venue, a prime location, a unique theme and a mouth-watering menu, when an owner is not around to protect and watch over his investment, not only does the restaurant...
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I am always ready to learn although I do not always like being taught.
- Winston Churchill
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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 declined 1.5%. Beef output is anticipated to remain below year ago levels this summer. Beef demand is seasonally waning and many of the beef markets are trending downward. History suggests that the choice boxed beef cutout could decline roughly 4% during the next four weeks before turning modestly upward. The lean boneless beef trimming markets are forecasted to drift lower in the coming weeks before finding a bottom later this month. Beef trimming and ground beef prices should remain well above 2009 levels this summer. Price USDA, FOB per pound.
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Dairy |
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The milk-feed price ratio during May continued to recuperate and was the best in over two years. Milk farmer margins still need to improve from here which could limit milk production in the coming months. Last week the CWT announced another subsidized milk cow herd retirement issue. The cheese markets continue to edge lower due mostly to the existing ample cheese stocks. Both selling and buying in the CME cheese pits have been heavy as of late which suggests that a bottom in the cheese markets could be near. The butter market remains relatively steady. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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The broiler-feed price ratio during May was the highest since September 2007 which suggests much improved profitability for chicken producers. Chicken producers, for their part, have slowly been increasing chicken production and recent broiler egg set data suggests additional output increases are likely. Broiler egg sets for the third week of May were the largest since July 2008. The chicken markets are fairly steady. The chicken wing markets appear to be forming a bottom. History indicates that the upside wing price risk from here could be nominal until demand improves for the football season during the late summer. Retailers and food service are anticipated to feature more chicken in the coming months. Prices USDA, FOB per pound except eggs (dozen).
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Seafood |
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The Newfoundland snow crab harvest is progressing with roughly 44% of the quota landed to date. The Newfoundland snow crab quota is up 4% this year but the increase is being overshadowed by a 63% decline in the St. Lawrence snow crab quota. Newfoundland snow crab dock prices are the lowest in four years. Snow crab leg prices are projected remain above 2009 this summer due to improved demand. 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 4.2%. Holiday interrupted pork output could continue to support some pork markets this week. The hog-feed price ratio during May was the highest in forty-four months indicating much improved margins for hog producers. Still, hog slaughter is not anticipated to expand until later in 2011. The sparerib market has declined sharply in recent weeks now that grilling demand has softened. Sparerib prices could turn upward later this month as demand increases for the Fourth of July Holiday. Prices USDA, FOB per pound.
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Produce |
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The onion markets continue to trade at relatively inflated levels as the Texas harvest has peaked for the year. California and Mexico onion production is anticipated to build in the coming weeks which could influence onion prices downward. Still, the onion markets may continue to trade above 2009 levels throughout most of the summer. The Florida tomato harvest continues to improve and tomato prices are depressed. Eastern tomato supplies could remain adequate as the chief harvest area shifts north in the coming months assuming the weather cooperates. Prices USDA FOB shipping point unless noted (terminal).
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Oil and Grains |
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The grain markets have traded mostly sideways as of late. A big move in the equity and crude oil markets could greatly influence grain prices. Prices USDA, FOB.
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Canned and Frozen Food |
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Tomato Products, Canned - Overall canned tomato supplies are mixed with tomato paste stocks abundant. The tomato paste markets are steady to soft. Prices per case (6/10) FOB, unless noted from ARA.
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Processed Fruits and Vegetables - The markets remain relatively steady with adequate inventories. Lower canned vegetable prices may be forthcoming this fall. Prices FOB per case from ARA.
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Rounding Invoice
Community member xcluziveazn writes...
Is it legal to round invoice to the nearing 5 cent? Example:
$10.32 = on customer reciept would be $10.30
$10.33 = on customer reciept would be $10.35
$10.37 = on customer reciept would be $10.35
$10.38 = on customer reciept would be $10.40
On the invoice it would show the customer if rounding is +0.01 or +0.02 or -0.01 or -0.02
One customer complained today...
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Guests That ALWAYS Complain
Community member GB Jordan writes...
I received my third email from the same guest this morning. Each email complained about something different. They are members of our loyalty club, so I can see that they've been here 4 times...the time they entered the club, and three times since then. Obviously after each visit, they've complained.
The first time, they didn't present their MVP card to the server, so he had to get a manager (my business partner) to re-ring the drinks, and discount the food...
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Phone use at work
Community member Chef Dave writes...
I know that we have all gone over this before but I would like to know if there is anyone out there that has a cell phone use policy that is generic or adaptable to someone else's kitchen. I have staff that are attached to the damn thing and the owner is afraid of confrontation-" I will talk to them and let them know" similar approach to harrasment in the workplace-hanging up a photcopied version of the Ontario workplace protection act and hoping that everyone reads it!! I...
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The supermarket of the swamps
I'm the best plant since sliced bread, "The Supermarket of the swamps" according to Guru of nuts and twigs, Euell Gibbons, the cat's meow, and the duck's feather. You'll go wild over my ability to sooth your sore gums, and cure your sweet tooth. I feature prime nesting grounds for red-winged black birds and marsh wrens. I also offer material for human shelter and warmth in the form of lean-tos and garments. I was used during World War I as an artificial silk, a substitute for cotton, and as a down for gloves and coats. You too can create wondrous and unique garments that will wow and dazzle your friends. I'm a versatile plant, because not only can I be used for shelter and garments, I can also be used for weaving baskets to hold your favorite cakes and pastries made from the flour-like pollen of its flowers. Did you know that the pollen from just one acre of me can provide as much as 3 tons of pollen? Just see what else you can do with met: my roots can also be used as flour or a thickener for cooking if you the fibers are separated and sifted from my roots. When boiled I taste like a mashed potato, and when macerated I make a sweet syrup for the pancakes you've made with the flour from my pollen. Eaten raw my shoots or stalks are like celery sticks and can be used in salads, and roasted, sautéed, or steamed I taste much like asparagus, and my flower spikes can be boiled and eaten like corn on the cob. I'm a plant ahead of my time, high in protein, and as versatile as any product could want to be. I'm a year 'round plant, all around, so use my roots in the winter, my shoots in the spring, and my flowers during the summer
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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