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News in Review
Market Reports
Food Quiz
Industry Discussion
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Time To Simplify Restaurant Marketing
By: Joel Cohen
It used to be there were just a few things to do to increase sales. Then, we heard about online and we had to be there. But even that got more complicated as we went from websites, to blogs, to articles, to videos, to Twitter and to Facebook … and that’s just naming a few.
Restaurant owners are trying to do everything … jumping on the next hype du jour bandwagon that’s going to lead them down the instant road to riches, diluting their energies, diluting their message ... diluting why they even got into this business.
So, with six months down and six to go, it’s time to take a deep breath. It’s time to simplify things.
Understand that you’re in the best business in the world. Besides just satisfying a human need, you’re the place where families can be families and friends can be friends. You’re the place where smiles are made, love begins, business decisions are solidified and events are planned. You’re the place where your guests go from kids to teens to graduates. And soon they’re bringing in their own sons and daughters.
You’re the place where life begins and endures. You’re the place where communities come together to mend, to solve and to rebuild. You’re the place where life happens. And memories last.
You’re the owner of your restaurant. The quarterback of life. It’s no wonder people want to meet you and talk to you inside the restaurant and shake your hand at social events in the neighborhood. The restaurant business is fascinating to the world. And you are the face of the restaurant business.
You’re the one that puts (and sometimes holds) our lives together. And in a lot of ways...
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And while the law of competition may be sometimes hard for the individual, it is best for the race, because it ensures the survival of the fittest in every department.
- Andrew Carnegie
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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 was 2.8% less than a year ago. Cattle slaughter weights continue to trend well below last year?s levels which is bearish for beef output. Beef production is anticipated to remain below 2009 levels this summer. Most of the beef markets are attempting to steady. US beef imports during April were 22% less than the prior year due in part to a 57% decline in trade with Australia. The value of the Australian dollar has appreciated as of late. If this continues it could be bearish for US beef imports and bullish for US lean boneless beef trimming prices in the coming months. Price USDA, FOB per pound.
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Dairy |
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US butter exports during April were 133% bigger than the previous year due in part to a fairly deflated US dollar value. The butter market is relatively firm but our models are suggesting that the upside risk in the butter market from here may only be modest. April US cheese exports were 95% more than last year and a record. The cheese markets appear to be forming a bottom. Higher cheese prices are anticipated during the next few weeks. April US nonfat dry milk (51% bigger than last year) and whey (largest since October 07) exports were noteworthy. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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US chicken exports during April were just 1.3% smaller than a year ago despite no trade with Russia and a 52% decline in trade with China/Hong Kong. It appears that chicken trade with the above mentioned countries will be challenged for the foreseeable future which is bearish for chicken leg quarter prices. With chicken wing, breast and other markets declining sharply in recent weeks chicken producer margins have deteriorated. Usually chicken breast prices move higher soon. If that does occur this year it may be a red flag that chicken output growth has been too strong. We would not be surprised to see chicken production slowed later this year in an effort to drive chicken breast and wing prices higher. Prices USDA, FOB per pound except eggs (dozen).
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Seafood |
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US shrimp imports during April were 2.3% less than last year. Shell on shrimp imports during April were 6% smaller than 2009. 2010 through April shrimp imports accounted for an estimated 96% of the total supply. Thus, the ongoing Gulf oil spill?s impact on shrimp prices is anticipated to be modest. Still, higher shrimp prices may be forthcoming. April US salmon filet/steak imports were down 24% from the prior year. Prices for fresh product, unless noted, per pound from Fisheries Market News.
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Pork |
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Pork production continues to trade below year ago levels due to a decline in the hog supply. Pork output last week was 1.9% less than the same week a year ago. Pork production is anticipated to remain seasonally light into August. April US pork exports were 4.9% smaller than last year and the least since January. Ham exports during April were the second smallest in the last nine months. After falling throughout most of May and early June the Mexican peso has appreciated which could be bullish for ham exports and ham prices. Prices USDA, FOB per pound.
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Produce |
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June 1st US potato stocks were 13.2% more than the previous year and the largest for the date since 2004. June Idaho potato holdings were 9.5% bigger than last year. Although potato supplies are historically ample for this time of the year, most of the excess is made up of smaller sized potatoes leading to pricing premiums for the larger sized. Potato prices could remain relatively inflated through August. The lettuce harvest this month as been hampered at times by challenging weather. Lettuce supplies are improving which could lead to lower lettuce prices in the coming weeks. Prices USDA FOB shipping point unless noted (terminal).
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Oil and Grains |
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Weather challenges may lead to significant reductions in Canadian canola and wheat acreage. This may be bullish for US soybean oil and high protein wheat prices. Prices USDA, FOB.
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Canned and Frozen Food |
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Tomato Products, Canned - Raw product tomato costs for canners should fall around 18% this year. Lower canned tomato prices are expected this summer. Prices per case (6/10) FOB, unless noted from ARA.
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Processed Fruits and Vegetables - French fry demand remains fairly slow. Raw product potato for processing use is trending 6% below the previous year. Prices FOB per case from ARA.
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How do you create a "customer service culture" when doing counter service?
Community member Howard writes...
Since we switched from table service to counter service our sales have went through the roof. I'm thankful for what I have, but new problems have been created...and frankly I just don't have time to think of a great resolution. I submit this one to the council.
With counter service your contact with the customer is very limited. You have just a few seconds to create a good impression of the restaurant. With only a smile and a few words you have to create a feeling...
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Does tipping hurt sales?
Community member fastfoodking writes...
I have a few small fast food Mexican restaurants and have had a tip jar for the last decade or so. Just wondering if with the recession and all if anyone thinks this affects sales. If you go to McDonalds for a latte you don't tip but if you go to Starbucks there is usually a tip jar. Do you think this influences a persons decision to any great degree? ...
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Seat Yourself Psychology
Community member GBJordan writes...
Let me start by saying I'm not looking for a solution...just want to see if others notice it and/or have an idea of why.
I missed a light bulb this morning. First table walks in for lunch, place is completely empty. Where did they sit? Mind you, I have 33 tables plus 8 outside, plus a full bar...Of course they sat at the table with the burned out light bulb.
Last night two ladies came in (midnight), we were running in the bar only. Bar was full, high...
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You love me when I'm raw, plain or dressed
You want all of me and I’m yours, year round with peaks in the spring and fall. If you like me because you think I’m Asian or Chinese, I guess that I should admit that my origins are probably really Mediterranean, even though I’m the main type of my variety eaten in Japan and China. If you like ‘em young, I’m for you, since I’m really only half-grown when chosen. I’m thin-skinned, bright, light, fresh, crisp and sweet, and that’s what you like about me. Some call me flat and thin, but I’m a broad known for my model figure and I figure well in a model’s diet as well. While you delight in every part of me, it’s seldom my seeds that make you yearn for me, unlike others of my sort. It’s my tiny seeds’ immaturity that lets me keep my slender profile. If you wait until I grow and swell, you’ll find me inedible. You love me when I’m raw and can take me plain or dressed. But, get me all hot and stirred–up and you adore me. Don’t wash me until you need me though, because I’m very delicate. Just treat me to a light shower and gently pat me dry, then go ahead and pinch me at the top and bottom. Pull my string or just eat it; either way, I’m a taste treat with tempting texture and I’m a source of vitamin C and potassium, as well as iron, folic acid, magnesium, thiamin, pantothenic acid, vitamin B6 and phosphorus
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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