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Volume 6, Issue 12
March 24,
2006 | |
Weekly News in
Review
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| Hooters chairman uncertain about
airline's future |
The owner of Hooters Air is uncertain about
the airline's future but he stopped short of
saying it would soon shut down. "I just hate to
quit. I'm still fighting, but don't expect
anything long term," said Robert Brooks.
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Article Browse
All News |
Source: USA
Today |
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| Chipotle says focusing on smaller
restaurants |
Chipotle Mexican Grill Inc. plans to focus
on building smaller restaurants because they bring
in more sales than larger units and cost less to
operate, a senior executive said on Wednesday.
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| Read
Article Browse
All News |
Source:
Reuters |
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| China Dolls Nabbed in Raid on
Restaurant |
A
police team found out last night that the
signature dish of the eatery was China dolls. The
restaurant had 20 young China women serving as
guest relations officers who kept the male patrons
satisfied in more ways than one.
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| Read
Article Browse
All News |
Source: The
New Straits Times Press |
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| Church's Chicken Looks To Sign
1,100 New Restaurant
Commitments |
The franchising development team for
restaurant chain Church's Chicken, Atlanta, last
week announced a goal of signing 1,100 new
restaurant commitments--150 in the United States
and 950 internationally--this year.
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| Read
Article Browse
All News |
Source:
Display and Design Ideas |
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| Little Caesars Plans Expansion in
U.S. |
Little Caesars chain announced Tuesday that
it plans to add hundreds of stores around the
country this year, reversing a trend that reduced
the number of stores from 5,000 in the early 1990s
to 2,000 today.
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| Read
Article Browse
All News |
Source:
AP |
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| Pizza Tossing Turns Pro In
Pittsburgh |
The culinary sport of pizza tossing came to
Pittsburgh Sunday. More than 360 exhibitors were
showcased at the Annual Pennsylvania Restaurant
and Food Service Expo, which is only open to
restaurant industry professionals.
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| Read
Article Browse
All News |
Source: CBS
News |
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| Burger war grows with new 15
pounder |
The burger war is growing. Literally.
Denny's Beer Barrel Pub, which lost its crown as
the home of the world's biggest burger earlier
this year, is now offering a new burger that
weighs a whopping 15 pounds.
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| Read
Article Browse
All News |
Source:
MSNBC |
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| Chicken nugget inventor
dies |
The inventor of the chicken nugget and
other poulty innovations passed away this week.
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| Read
Article Browse
All News |
Source:
Fast Food News
Blog |
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More
News | Casual
Dining News | QSR
News | Fast
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News
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Leadership Cameo (Part II): IHOP CEO Julia Stewart
By Peter Langlois
PL: I
remember when you were with over at Taco Bell, which places a
great emphasis on marketing and media advertising. How
important do you, as a CEO, view the marketing function for
IHOP?
JS: I held many positions at
Taco Bell but never had the opportunity to lead the marketing
function. In spite of that I did, and still do, view marketing
as the lifeblood of the organization. It is marketing that
forms the impressions and feelings that customers have of the
brand. They are the group that creates a relationship with the
consumer. It is then the operators? role to reinforce those
feelings or cement that relationship. Both groups have to work
closely together as one cannot be successful without the
other.
PL: It seems to me IHOP is
unique in the relative high number of franchise stores in the
system. What is the ratio of company/franchise stores today,
and where are you heading? Why?
JS:
IHOP has always been a franchise-oriented company. Today 99.5%
of our restaurants are franchised. Traditionally, this number
has almost always been above 90%. We will continue to be a
franchise company and expect to only operate company
restaurants in our test market of Cincinnati, Ohio. We believe
that we have expertise in franchising and are able to provide
support services that are second to none. We know that if we
take care of our customer (the franchisee) he or she will take
care of the restaurant guest. That makes us all more
successful.
PL: You've made a big
commitment to the initiatives being undertaken by The Elliot
Leadership Institute. I also know you've been heavily involved
in other organizations such as The Women's Foodservice Forum.
What are your expectations from investing in ELI--why are you
doing this?
JS: I believe that the
Elliott Leadership Institute is unique and is making a
difference. Like any other investment we make, we will look
for a return on that investment. They are offering innovative
services that are not available elsewhere in our industry.
They are helping us develop today?s leaders and those that
will lead us tomorrow.
For more information on IHOP,
visit their web site. For seminar information visit
www.elliotleadershipinstitute.org.
For more interviews
and articles like this, subscribe to Weekly
Restaurant Connections at RestaurantU.com
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"Lack of
will power has caused more failure than lack of intelligence
or ability."
- Flower A. Newhouse
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Management and Personnel -
Employee Health - PART 7
Our goal for
writing these articles is to give you, the operator, a better
understanding of the current 2001 FDA Food Code.
Question: When can my employee come back to
work, after being diagnosed with a confirmed case of one of
the big four diseases (Salmonella Typhi, Shigella spp., shiga
toxin producing Escherichia coli or hepatitis A
virus)?
Answer: Release of Food Employees
from Restriction or Exclusion. 2-201.13 -
The
regulatory authority shall release a food employee from
restriction or exclusion to law and the following conditions:
A) A food employee who was infected with Salmonella Typhi if
the food employee's stools are negative for S. Typhi based on
testing of at least 3 consecutive stool specimen cultures that
are taken: 1) Not earlier than 1 month after onset, 2) At
least 48 hours after discontinuance of antibiotics, and 3) At
least 24 hours apart; and B) If one of the cultures taken as
specified in (A) Of this section is positive, repeat cultures
are taken at intervals of 1 month until at least 3 consecutive
negative stool specimen cultures are obtained. C) A food
employee who was infected with Shigella spp. or shiga toxin
producing Escherichia coli if the employee's stools are
negative for Shigella spp. or shiga toxin producing
Escherichia coli based on testing of 2 consecutive stool
specimen cultures are taken: 1) Not earlier than 48 hours
after discontinuance of antibiotics; and 2) At least 24 hours
apart. D) A food employee who was infected with hepatitis A
virus if: 1) Symptoms cease; or 2) At least 2 blood tests show
falling liver enzymes.
Details
Available in our Food Safety Area
For further information, contact your
local, regional or state regulatory agency.
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Industry First From The Leader in Safe Food
Handling
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customers from foodborne illness -- the most serious
concern in foodservice today. Team up with FoodHandler, the industry's #1 name in
foodservice gloves, as we take safe food handling to a
new, improved level with NSF Certified Gloves -- the
first disposable gloves certified by NSF for foodservice
use. Our new NSF gloves undergo the industry's most
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View updated pricing and information each week on the
website for the following food-commodity markets:
| Beef, Veal & Lamb |
View
Detail |
| Beef production last
week was 9.3% greater than 2005. Beef prices have been
pressured downward recently but negative beef packer margins
are starting to compel packers to decelerate beef output. In
turn, the beef markets are steadying and could bounce upward
next week. Estimates have this Friday?s USDA report depicting
a March 1st record large number of cattle on feed. Cattle
supplies in feedlots are building which could temper any beef
market increases next month. Beef prices typically move upward
in April. Prices per pound FOB from USDA.
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| Dairy |
View
Detail |
| February US milk
production was 5.5% greater than a year ago due to a 1% rise
in the number of dairy cows and a 4.5% increase in milk per
cow yields. Although mild temperatures likely contributed to
strong yields last month, milk per cow yields are forecasted
to remain notably above 2005 levels this spring which should
fuel ample cheese and butter output. Engaging cheese and
butter prices are liable to persist. February 28th cold
storage cheese (7%) and butter (37%) stocks were larger than
last year. Prices per pound, except Class I Cream (hundred
weight), from USDA. |
| Poultry |
View
Detail |
| Chicken production
has trended considerably above prior year levels this winter.
During the week ending March 11th chicken output was estimated
to be 4.9% more than a year ago. It appears that chicken
output growth may be slowed this spring by suppliers. Broiler
chick placements over the last 6 weeks were .7% lower than
2005. Modestly higher chicken prices may be forthcoming during
the next few months. February 28th cold storage chicken leg
quarter (180%) and thigh (52%) inventories were larger than
last year while breast (.3%) and wing (2%) stocks are less
than 2005. Prices per pound except eggs (dozen) FOB from USDA.
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| Seafood |
View
Detail |
| The Bearing Sea snow
crab fishing season is progressing with 23.4 million pounds
landed, roughly 70% of quota. Wholesale snow crab prices have
firmed in recent weeks but should remain at engaging levels
this spring. Alaska supplies approximately 20% of the US snow
crab market. February US farmed catfish output declined 5%
from last year. Prices for fresh product, unless noted per
pound from Fisheries Market News. |
| Pork |
View
Detail |
| Notable gains in
pork production are pressuring the pork markets downward. Pork
output last week was 4.5% more than the prior year. Pork
production this spring is projected to remain 2-3% above 2005
levels due in part to a rise in swine imports from Canada.
Many pork markets are moving counter seasonally lower but
could stabilize soon. February 28th belly (14%), rib (13%),
loin (14%) and picnic (39%) stocks were all less than last
year. Prices per pound FOB from USDA.
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| Produce |
View
Detail |
| The principal
lettuce growing area is transitioning to Huron California.
However, recent cool wet weather has delayed the crop and
yield growth is likely to be mitigated over the next few
weeks. Lettuce shipments should improve next week but erratic
lettuce prices may persist into April. Lettuce output will
shift to Salinas late next month. The Salinas crop could be
delayed as well. As April advances the tomato markets could
become volatile as the Eastern tomato harvest moves into
Central Florida. Prices USDA FOB shipping point unless noted
(terminal). |
| Oil and Grains |
View
Detail |
| Carryover soybean
stocks going into the 2006 harvest are forecasted to be a
record large. Soybean and soybean oil prices are anticipated
to trend close to below 2005 levels throughout the next few
months. Prices per pound (oils) or bushel (grains) FOB from
USDA. |
| Canned and Frozen Food |
View
Detail |
| Tomato Products, Canned
- According to the CLFP, the March 1st US canned tomato
inventory was 5.44 million tons, 16.3% less than 2005 and the
lowest March level in 7 years. California farmers are facing
planting delays due to cool wet weather. The tomato markets
are relatively steady and anticipated spring price decreases
may not occur if crop challenges persist. Price per case
(6/10) FOB from Supply and Market Report.
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| Processed Fruits and
Vegetables - The ARA initial forecast is for 2006 green
bean for freezing acreage to rise slightly (.3%) to 66,000. If
realized, plantings would be the largest since 2002. The
frozen green bean market is steady. Prices FOB per case from
Supply and Market Report.
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The
Employment Center is your gateway
for posting
job listings or your resume
into 3 of the most popular
sites
in the foodservice industry.
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Breaking Up A Partnership
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Been reading this
fantastic forum for a while and I figured that you guys
could give me some jolly good advice on a rather tricky
subject.
My husband and his cousin got into
partnership 2 years ago to open a restaurant. My husband
had no previous experience (besides waiting tables while
at college) but this was his cousin's fourth restaurant.
They both figured everything out together before they
opened but once they got the ball rolling my husband was
left to do all the work since his cousin took the
position of being a slient-ish partner, meaning, he
would suggest ideas and give his opinion but then it was
pretty much down to my husband to run the show.Not
surprisingly this meant that he had to work every single
day, make many mistakes due to lack of experience and
begun to feel that it might be a bit too much for him to
handle alone. That's when he asked for my help and I
began doing shifts at the front and back, bookkeeping,
scheduling, advertising and so on. Two years on he and I
run the place without any input with from his cousin.
The problem is that now he is asking to see a return on
his investment since he has not gotten a penny since we
opened, and sadly enough, things seem to be getting a
bit awkard as we can not garantee a profit yet. We feel
very upset that after all this hard work he now demands
that we give him money that we can't afford and he has
suggested that maybe we should either buy his share or
sell the restaurant. We have talked to our kitchen
manager about selling him 25% of his share and we'd buy
the other 25%, but it will mean straining our finances.
Is there another way to deal with this? and if not, how
do you suggest we should go about breaking the
partnership? |
Have service rules changed?
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My partners and I are
trying to put a table service scheme together, spelling
everything out for servers (perhaps we're kidding
ourselves that this will actually make training
easier?). We're a fairly casual place, but we still want
the service to be thoughtful and consistent. Here's a
point we're stuck on: Do we ask the servers to clear the
plates once everyone has finished, or do we ask them to
remove plates from individuals as they finish? Etiquette
dictates the former method, but for a semi-casual
restaurant, it seems like people almost expect to have
their own plate cleared as soon as they're done. It
kindof feels like one of those "damned if you do, damned
if you don't" scenarios.
Any thoughts? Does
anyone even care anymore? As a server I've gotten major
'tude for trying both methods, so I may be projecting my
own experience onto a situation where it doesn't belong.
And beyond that, do you think it's going too far to tell
servers exactly how to work their table? We're not
looking for any Michelin stars, here. Just a fabulous
service/dining experience for people who don't have $100
to spend on dinner. Any thoughts would be appreciated,
as always.
|
Music Licenses |
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| Do you know what
music licenses a restaurant with a bar will need?
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We were
used by the Romans to flavor sauces
We were used by the Romans
to flavor sauces and vinegar. Over two thousand years old we
are native to the Mediterranean region where we were also
considered an aphrodisiac. We are both annual and a perennial,
thriving in the winter months as well as the dog days of
summer. Although it varies from cousin to cousin, we are all
rich in carvacrol and thymol. Used in curing of salami were
are also a part of that de Provence thing, but we get a lot of
competition there. We are very popular in flavoring all sorts
of legumes, (we counteract flatulence), and have even been
used as a salt substitute. We go all out with intense, peppery
flavor, but start late, overuse or overcooking renders us very
bitter. We will inhabit any stuffing with great results and
while our leaves can be used on their own for teas, we never
meet a sausage we didn?t like. Primarily culinary, we have
always had tremendous medicinal value. We have been quite
effective in improving digestion, increasing perspiration,
stimulating the uterus and nervous system, relieving menstrual
disorders and soothing sore throats. We do stay away from
expecting moms as we have learned that we are just too much
for them.
What am
I?
View
the Quiz Archive
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