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Food Quiz
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How to Do it Right: Hiring
By: George Green
George Green tells you the difference between can and can’t thinkers. Which is your crew?
The battle to hire and keep the best people starts with the first time you have contact with prospective employees. Customers of the best fast-casual operators expect more in terms of food and service than what they get from competitors in other segments.
This poses a great challenge for us in the segment, as employees have the opportunity to make more money working for mediocre casual-dining chains because of the tipping model. But we can beat that.
Most importantly, starting with the first interview, you must have and communicate a compelling value proposition to both current and prospective employees. While pay and benefits are part of this equation, effective communication of your operation’s story and uniqueness can be a great equalizer. The best people want to work with other great people in a company where communication is frequent and open and where their contributions are valued. Everyone gives lip service to statements like this, but here is how you make this type of corporate culture thrive.
Communicate your standards, expectations, and uniqueness from the very beginning. When I started working for Ralph and Cindy Brennan under Randy Stein at Mr. B’s in New Orleans, the first thing my orientation leader did was show me a large collection of awards the restaurant had won. She told me this is what they expected each and every day.
As my tour continued, we made our way to the front door. She told me that any host that ever had his back to the door would be fired. While this probably was a bit of an exaggeration, I never forgot that statement during my time with the company or in the years afterwards.
We were also told that we were all one team and working together was more important than anything else, but not to do anything that we had not been trained to do. I knew on my first day that this award-winning restaurant expected more from me and that I would be rewarded for being a team player and doing my job well.
At Bread & Company, our greatest people success with front-line and management employees came when we did one simple thing: We told new team members why they should work for us and why we were special.
We started orientation by showing the complete set of ServSafe videos. Right away, the team knew how important food safety was to us. Afterwards, they went to lunch at other restaurants and would frequently see staff who obviously didn’t worry about food safety, which reinforced our point. Of course, we are biased, but we have always passionately believed (and made sure) that our food was as good or better than that offered by any competitor. After lunch, we would introduce our new team members to more than a dozen...
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A happy life consists not in the absence, but in the mastery of hardships.
- Helen Keller
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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 was 3.2% more than the same week a year ago. Beef output is anticipated to mostly trend below 2009 levels into the fall. Many of the beef markets have shown signs of weakness in recent days but by in large have been resisting the typical seasonal declines for mid July. Beef packers may slow production during the next week which could be supportive of overall beef prices. Still, the risk in the beef markets is believed to be lower from here. June retail beef prices were the highest for any month since October 2008. Bearish news for wholesale beef prices. Price USDA, FOB per pound.
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Dairy |
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US milk production during June is estimated to have been 2.4% larger than a year ago due to a 3.7% increase in milk per cow yields and a 1.2% smaller milk cow herd. Dairy farmers did add a net eleven thousand head to the herd during June contributing to the forty thousand head increase for 2010 thus far. The June milk production increase over 2009 was the largest for any month in two years. Warm temperatures are intensifying the current seasonal downturn in milk output. Still, the upside risk in the cheese and butter markets from here may only be modest. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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Chicken production, for the most part, has continued to trend above year ago levels as chicken producer margins have improved this year. Chicken producers have curtailed broiler egg sets in recent weeks as the industry anticipates a downturn in chicken breast prices and profits. Still, the six week moving average for broiler eggs sets is trending 3.6% above last year which suggests that chicken production should remain well above 2009 levels. Retail chicken prices during June climbed to their highest level in ten months. Rising retail chicken prices could slow chicken demand as we move into the fall. Chicken breast prices appear to be topping. Typically, the chicken breast markets mostly move lower for the rest of the summer. Prices USDA, FOB per pound except eggs (dozen).
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Seafood |
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The 2010 western Gulf of Mexico US shrimp harvest is projected to decline 17% from 2009 due in part to the oil spill in the area. The 2010 shrimp harvest is forecasted to be on par with 2008. Smaller shrimp output and lackluster shrimp imports may be bullish for the shrimp markets as the summer progresses. That being said, history indicates that the upside risk in the shrimp markets from here may only be modest. 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 was 3.1% larger than the same week a year ago. Pork output is anticipated to mostly trend well below 2009 levels during the next several weeks. Mexico is beginning to resume ham imports from the US after the storm interruptions in recent weeks. This is firming the ham market. Last year, the ham markets traded north of $.90 a pound during August. Belly supplies are limited. Still, the belly market usually peaks shortly and then moves downward. June retail pork prices were the highest since October 2008. Prices USDA, FOB per pound.
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Produce |
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The potato markets continue to trade at fairly inflated levels. Idaho potato stocks are seasonally small as the industry awaits the major harvest later this summer. Typically, the Idaho potato markets peak during the next five to nine weeks and then move notably downward. Last year 70 ct. Idaho potato prices during September were 44% less than the previous month. Challenging weather conditions may continue to limit the lettuce harvest and support lettuce prices. The heat in the east could bring the tomato crop on early. Lower tomato prices may be forthcoming. Prices USDA FOB shipping point unless noted (terminal).
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Oil and Grains |
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Weather challenges continue to cause concerns for world grain supplies. The corn markets may have the most upside risk from here. Prices USDA, FOB.
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Canned and Frozen Food |
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Tomato Products, Canned - The California tomato harvest for processing is starting at its slowest pace in over ten years. The canned tomato markets are stable. Prices per case (6/10) FOB, unless noted from ARA.
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Processed Fruits and Vegetables - 2010 green bean for canning acreage is projected to be 6.6% less than last year. The canned green bean market is steady to soft. Prices FOB per case from ARA.
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What is the most common excuse employees use when they call in?
Community member BigTip writes...
What is the most common reason employees use when they call in unable to work that day?
For me, it is "food poisoning". I am just AMAZED how often this happens.
Of course the food poisoning call is invariably followed by another employee that is at work telling me that the "poisoned" employee was seen out late the previous evening drinking heavily.
...
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Promoting a server to FOH manager
Community member James writes...
Hi all, first a little background about us. We’re a small family own and operated neighborhood café with 137 seats (77 outside 60 inside) spread over 5 seating areas sidewalk, first floor, second floor, back garden, and upper deck in a historic building that we rehabbed and own downtown St. Louis MO. 10 years ago we started out as a coffeehouse with a small kitchen that served a few sandwiches and soup, salads and in store bake goods. We only did counter service… Oh yeah...
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Is the END near for the Professional Chef?
Community member CATERCHEF writes...
Each year the role of the Professional Chef in the media becomes less and less respected.
They are being projected as being contestants on a game show more than being hard working employees trying to provide a delicious meal for the traveling public under conditions that would make most business people look for a different line of work. And with employees for the most part that would rather be doing something else if they were qualified. That's not to say all of us don't...
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Some like it Hot, Hot, Hot!
I, along with a number of other vegetables, have been credited with changing the world. During the 17th century the European's craving for Indian spices took them all over the world searching for a quicker route to the Indies. Instead of finding the much sought after spices, they discovered a great number of other culinary delights including me. I have changed the taste and look of food around the world. Some say my name means "foothills", some say it means "highland" or "mountain", but my name really describes more about where I have been known to grow, than it tells about who or what I am. My plant grows to around 30-36 inches and is very branchy and hairy. My mature colleagues and I are about 2 1/2 inches long, I have thick-flesh, and am distinctively different than the younger fruits. I have a pungent, crisp taste. And absolutely no foolin' around, I should not be eaten in great quantity all by myself. I'm used in sauces, relishes, dips, as a seasoning, in main dishes, and as a garnish. I am high in vitamin C and fiber, and have quite a bite to me.
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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