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Food Quiz
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When To, and the Pros and Cons of, Out-Sourcing Your Social Media for restaurants and lodging
By: Heather Turner
I am a firm believer that as a business owner you should at least try to manage your social media in house (in many cases, business owners do get their feet wet, discover how much they like it and how much it improves their business and stick with it) but in some cases this unfortunately isn't possible. I know many small business owners where they are the only employees and if you have a brick and mortar establishment, you sometimes can't be at the computer as much as you would like.
I maintain a few social media avenues for hospitality and lodging facilities (primarily blogs) and I don't advertise that fact anywhere because I think it's bad for the business brand. I bring this up because I see companies and people advertising that they are maintaining Brand X's social media for them and while this may work for big business, it can damage a small business' brand and customers trust as well. If they are not your employees they should not be advertising to the public that they are your "voice".
As a consumer, I know of several small brands/businesses that I have followed on Twitter and Facebook and then unfanned/unfollowed when I found out a company or individual was doing it for them. My personal (and not everyone might agree with this) recommendation: if you find out or see the company you are using doing this, I recommend you find someone else (or back to plan A which is still my first choice, do it yourself).
While there are some great companies and individuals out there that you can outsource your social media needs to, keep in mind that when, and if, you do outsource, that the people who will be maintaining your accounts need to know A LOT about your business and they should have a background in your industry. You wouldn't ask a drywall installer to blog about your restaurant or a forest ranger to tweet about your inn.
When TO outsource your social media:
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When you honestly (think hard before you say no to this) don't have the time.
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When you don't have the time to learn how to do it yourself. (see bullet #1)
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When you don't have the trained staff (or any staff) to maintain your social media presence for you. (also see bullet #1)
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You think your 16 old son/daughter can maintain it for you and realistically market your business.
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You think a part time college student can do it for you and realistically market your business.
When NOT TO outsource your social media:
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You have time (and it doesn't have to be a lot) to do it yourself
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You've been approached by a social media "expert/guru/wizard" or company promising you the world in return for paying them boatloads of money.
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When I was on my way to the podium a gentleman stopped me and said I was as good a politician as I was an actor. What a cheap shot.
- Arnold Schwarzenegger
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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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The June 1st US cattle on feed inventory was .8% larger than a year ago. May cattle placements into feedlots were 23.4% larger than last year?s depressed level and the biggest for the date in three years. The July 1st near slaughter ready cattle inventory is estimated to be 10% smaller than 2009. Beef production is projected to remain below year ago levels this summer. Fourth of July Holiday demand is helping support the beef ribeye, trimmings and ground beef markets. Models suggest that additional ribeye and beef trimming price increases are likely in the coming weeks. Price USDA, FOB per pound.
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Dairy |
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Milk production during May in the US was 1.1% more than the previous year due to a 3% rise in milk per cow yields and a 1.8% smaller milk cow herd. Milk farmers added a net four thousand head to the herd during the month making it the largest since September of last year. There is plenty of cheese and milk available currently and although output for both should seasonally decline in the coming months we are getting less and less bullish on the markets. The cheese markets have moved higher but upside risk from here may only be modest. 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 chicken markets are mixed. With the recent depreciation in chicken markets and modest rise in feed costs, spot chicken producer margins have fallen to their lowest levels in five months. Typically, the chicken breast markets move modestly upward in the coming weeks which could help chicken production margins. Usually, the boneless skinless chicken breast market rises about 5% during the next two weeks. Retailers are anticipated to feature more chicken than other proteins this summer which should help overall chicken demand. May retail chicken prices were down slightly from the prior month, on par with January of this year and 2.4% less than the previous year. Prices USDA, FOB per pound except eggs (dozen).
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Seafood |
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US Gulf of Mexico shrimp landings during May were 56% less than the previous year due in a large part to the oil spill. May Gulf shrimp landings in Louisiana were roughly 67% or nine million pounds lower than 2009. Still, the reduction in Gulf of Mexico shrimp output represents just a few percentage points of the overall shrimp supply in the US. The shrimp markets are relatively firm especially for larger sized product. 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 declined .7% and was 2% smaller than last year. Pork production is anticipated to remain below year ago levels during the next several months. Fourth of July Holiday demand for ribs is influencing rib prices upward. History suggests that the rib markets could top next week and then move lower. Last year the sparerib market declined 20% during the first three weeks of July. Retail pork prices have risen 5.7% since the beginning of the year and during May were their highest since December 2008. Prices USDA, FOB per pound.
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Produce |
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The west coast, in general, experienced an unseasonably cool May which has slowed crop development and supported various produce markets. Iceberg lettuce shipments did expand 5% last week but remained below a year ago. Warmer California weather may be needed to pressure the lettuce markets notably lower from here. Tomato supplies remain abundant as the principal harvest areas shift north in the east and west. Relatively engaging tomato prices could persist into July. Buyers could be delaying potato purchases. The Idaho potato markets may have peaked for 2010. Prices USDA FOB shipping point unless noted (terminal).
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Oil and Grains |
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The US has recently experienced its own share of weather challenges with rain in the north and heat in the south. The grain markets are mostly reacting modestly higher. Prices USDA, FOB.
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Canned and Frozen Food |
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Tomato Products, Canned - California canners and farmers continue to negotiate raw product cost contracts. The markets remain steady to weak. Prices per case (6/10) FOB, unless noted from ARA.
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Processed Fruits and Vegetables - Cool weather in the Northwest could delay some of the processed vegetable harvests in the area. The processed vegetable markets are steady. Prices FOB per case from ARA.
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Fluffy Rolls
Community member PaulysWings writes...
I want a recipe for a fluffier roll.The ones i have now are great just real dense. Thanks in advance! ...
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Anybody doing any business on the 4th?
Community member Two Toe Joe writes...
I know that those of you that are in vacation or tourist destinations are busy over the 4th, but is anyone doing any business? We're slow as he!! ...
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Average Wait Time?
Community member Josh writes...
I want to figure out the best way to calculate the wait time for someone who joins the waiting list at the restaurant. Obviously, this is different for every location, and there's no one formula, but does anyone have any suggestions? We were thinking that the average turnover for a 1/2-top is about 3 minutes; 3/4-top is 5 minutes; 5/6-top is 8 minutes; and 7+ is about 12 minutes. But that's just guessing... can anyone give an idea of what their restaurant turnover times look...
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The number one cash crop in the United States
I am . Originating in East Asia (Manchuria), I arrived on the U.S. shores with the Mathew Perry expedition. I have more protein and calories than any other legume. I grow on a small bush two to six feet high. I am raised in a velvety pod that can be gray, yellow, black, white or brown. I have an amazing amount of uses. In my infant stage I am used in salads as a sprout. I am fermented, used as coffee substitute, made into cheese, jam, flour, grits, or used for imitation beef, ham, or chicken. Industrially my oil is used for soap, paint or vanishes. I am also a very popular cooking oil. When brewed I make a wonderful sauce, but often my sauce is packaged without any of me in it. It’s truly a shame that water, salt, vegetable protein, corn syrup, and caramel color, cheaply replace my rich tangy flavor. I must be cooked to neutralize the anti-nutrients I contain (phytic acid, and trypsin). If defatted or dried, I will store moderately well. If fresh, I must be refrigerated or I will turn rancid in short order. When they dry us we are used in stews and casseroles but our pleasant hazelnut like flavor is best when fresh.
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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