By MARIE VASARI
Herald Staff Writer
Monterey County Herald
Article Last Updated:06/30/2007 01:27:42 AM PDT
For most businesses, word of mouth is a good thing.
And Cima Collina, a young Monterey County winery with a preference for pinot noir, has generated some buzz, said winemaker Annette Hoff.
Customers praise its wines to friends, it's on the wine lists of nearly three dozen Monterey County restaurants and in stock at a dozen local wine shops. Customers can buy it online and through wine club memberships.
The one thing customers haven't readily been able to do is taste before they buy, and you can't quite taste wine in words.
That's why today, the three-year-old winery opens a tasting room in Carmel.
The winery, which produces 3,500 cases a year from Monterey County grapes, has offered tasting at its Marina facility by appointment and during special events, but the move to Carmel puts its tasting room doors in the path of thousands of tourists and would-be tasters.
Pedestrian town|
"We've had very good success on the wholesale side, selling directly to restaurants," said Hoff, "but we really want the opportunity to sell directly to our customer."
Owner Richard Lumpkin had been searching for a retail outlet in a higher-traffic area, and Carmel provided the perfect opportunity with its well-walked sidewalks and multitude of visitors.
"It's such a pedestrian town," said Hoff, "and I think that's a good combination for wine tasting. Folks don't have to get in their cars and drive."
"We looked at a number of different places and this just kind of fit with size and location," said Laura Watson, who handles the wine club and marketing for Cima Collina.
The tasting room is approximately 520 square feet, divided into two airy gallery spaces and the tasting area, which features rustic decor and a cherrywood bar hand-carved by a Salinas craftsman.
Initially, the tasting room's galleries will feature works by local artists Carol Chapman and Fred Slautterback, with new exhibits every few weeks.
But ultimately, the focus of a tasting room is on its wine.
And wine is something that Carmel and the surrounding region seems to be taking a greater focus on, with a recent infusion of wine-tasting opportunities.
Monterey County winery Galante Vineyards already has a tasting room in Carmel, and several other venues including The Cheese Shop at Carmel Plaza, Southern Lattitudes, Bouchee restaurant's wine bar, offer wine tastings. Another venue, Bubbly Fish, recently opened, offering an indulgent menu of champagne, caviar, chocolate, cheese and cheesecake.
"There's kind of a concentration of tasting rooms in Carmel," said Hoff. "I think in the next year or so we're going to see a revolution of wine tasting rooms in Carmel."
And in late July, Salinas-based Morgan Winery expects to open a 1,300-square-foot tasting room at the Crossroads Shopping Village, its first after 25 years in operation.
Two years ago, Monterey-Salinas Transit introduced the Grapevine Express, a passenger line between downtown Monterey and Carmel Valley's wineries and tasting rooms. Earlier this year, the transit agency expanded the weekend service to daily runs.
And this summer, the Carmel Chamber of Commerce plans to release its first-ever wine map featuring both walking and driving wine tours of Carmel and Carmel Valley.
"We really believe that'll be an instant hit," said CEO Monta Potter.
Rhonda Motil, executive director of the Monterey County Vintners & Growers Association, said new tasting rooms are good news for Monterey County's growing wine industry. Monterey County has 26 tasting rooms, with several new winemakers establishing themselves along the River Road area of Salinas in recent years.
Chance for visibility|
Tasting rooms allow small boutique wineries a chance for visibility, said Motil.
"We're excited about the addition of Cima Collina in such a famous area as Carmel," she said. "That's where a lot of tourists are going, so we look forward to the opportunity to exposing a greater number of tourists to wines from Monterey County."
Tastings rooms are crucial if Monterey wants to compete with other wine regions, Motil said.
"The more that we can get in front of the consumer who's visiting from outside our own area, the better, and having a location that's so well-traveled, that's good for all of us," she said. "People can take a bottle back (home), or join a wine club, and they carry that name recognition back home."
Marie Vasari can be reached at 646-4478 or
mvasari@montereyherald.com.
Read about Cima Collina winemaker Annette Hoff at www.cimacollina.com/annettehoff.html
To see more about the Monterey County Vintners & Growers Association, see www.montereywines.org
Saturday, June 30, 2007
Sale of U.S. Foodservice still on track, Ahold says
By Andrea K. Walker
Sun reporter
Originally published June 28, 2007
The parent of Columbia-based U.S. Foodservice said yesterday that the sale of the food distributor remains on track despite the failure of a bond sale intended to help finance the deal.
Dutch food company Royal Ahold, which also owns Giant Food, agreed in May to a $7.1 billion deal to sell U.S. Foodservice to private equity firms Clayton, Dubilier & Rice and Kohlberg Kravis Roberts & Co.
On Tuesday, U.S. Foodservice postponed plans to sell $650 million in senior notes because of weak market conditions, an Ahold spokeswoman confirmed yesterday.
This came after the deal was restructured several times over the past week, according to research firm KPD Investment Advisors Inc.
The original offering was for $1.55 billion - $1 billion in toggle bonds and the remaining $550 million in senior subordinated notes. Toggle bonds allow the issuer to pay interest in additional debt as an alternative to cash.
In response to investor pushback and weak market conditions, U.S. Foodservice restructured the deal - trimming the note sale to $450 million and making it a private sale, but increasing the amount of toggle notes to $1.1 billion and making half of those cash-paying. Investors still were not willing to buy, so Ahold restructured the deal again, leaving $650 million of senior notes.
"We don't expect any consequences for the transaction," said Caro Bamforth, an Ahold spokesman in the Netherlands.
Bamforth wouldn't comment on how the buyers now expect to finance the deal.
Deutsche Bank, lead underwriter in the bond deal, also declined to comment.
But a person close to the acquisition said the deal is not in jeopardy because it included a contingency for "bridge" financing if debt investors showed no interest in the deal.
"It's going to be financed by the banks from this situation," the person said. "When they got into this the banks agreed to do this - to backstop the debt offering."
The banks will try to resell the bonds later in the year.
The problems financing the U.S. Foodservice deal have raised concerns about sudden weakness in the market for private-equity buyouts. Rising interest rates and underwriters who want better deals have hurt recent buyout plans.
"It's a more expensive market," said Bill Schultz, chief investment officer at McQueen, Ball & Associates in Pennsylvania. "That's why you see some of these deals pulled."
Sun reporter
Originally published June 28, 2007
The parent of Columbia-based U.S. Foodservice said yesterday that the sale of the food distributor remains on track despite the failure of a bond sale intended to help finance the deal.
Dutch food company Royal Ahold, which also owns Giant Food, agreed in May to a $7.1 billion deal to sell U.S. Foodservice to private equity firms Clayton, Dubilier & Rice and Kohlberg Kravis Roberts & Co.
On Tuesday, U.S. Foodservice postponed plans to sell $650 million in senior notes because of weak market conditions, an Ahold spokeswoman confirmed yesterday.
This came after the deal was restructured several times over the past week, according to research firm KPD Investment Advisors Inc.
The original offering was for $1.55 billion - $1 billion in toggle bonds and the remaining $550 million in senior subordinated notes. Toggle bonds allow the issuer to pay interest in additional debt as an alternative to cash.
In response to investor pushback and weak market conditions, U.S. Foodservice restructured the deal - trimming the note sale to $450 million and making it a private sale, but increasing the amount of toggle notes to $1.1 billion and making half of those cash-paying. Investors still were not willing to buy, so Ahold restructured the deal again, leaving $650 million of senior notes.
"We don't expect any consequences for the transaction," said Caro Bamforth, an Ahold spokesman in the Netherlands.
Bamforth wouldn't comment on how the buyers now expect to finance the deal.
Deutsche Bank, lead underwriter in the bond deal, also declined to comment.
But a person close to the acquisition said the deal is not in jeopardy because it included a contingency for "bridge" financing if debt investors showed no interest in the deal.
"It's going to be financed by the banks from this situation," the person said. "When they got into this the banks agreed to do this - to backstop the debt offering."
The banks will try to resell the bonds later in the year.
The problems financing the U.S. Foodservice deal have raised concerns about sudden weakness in the market for private-equity buyouts. Rising interest rates and underwriters who want better deals have hurt recent buyout plans.
"It's a more expensive market," said Bill Schultz, chief investment officer at McQueen, Ball & Associates in Pennsylvania. "That's why you see some of these deals pulled."
Sixth Annual Monterey Beef Festival
It’s that time of year again...time for the Sixth Annual Monterey Beer Festival. On Saturday, July 7th, 2007, from 12:30 to 5pm, come on down to the Monterey Fairgrounds for the greatest assortment of beer ever assembled on the Central Coast. Sample varied styles from over fifty breweries. There will be light beer, dark beer, all types of ales, bitters, cider, mead, Belgian beer, German beer; Japanese beer; every style of beer. Check out the breweries that have already committed:
Big Sky Brewery (Montana), Marin/Moylans, Anderson Valley, DAB, Duvel, Red Stripe, Smihwicks, San Miguel, Sequoia, Rock Bottom (3 locations), Speakeasy, Belhaven, Maredsous, Unibroue, Black Thorn Cider, Young's English Ales, Marston's Pedigree, Mountain Meadows Mead, Hebrew, Blue Moon, Gordon Biersch, Asahi, Indian Wells, New Belgian, Sudwerks, Labatts, Stella, Boddingtons, Lowenbrau, Abbey de Leffe, Bass, Butte Creek, Chau Tien, Seabright, Beach Chalet, Sierra Nevada, Hoppy, Lagunitas, Lost Coast, Firestone/Walker, Nectar Ales, San Andres Brewing, Paulaner, Moretti, Fischer, Affligem, Murphy's Irish Stout, Hacker-Pschorr, Hopf Family Wheat Brewery, Kloster Brewery Reutberg, Rolling Rock, Hoegaarden, English Ales, Peter B's, Bud Select, Mendocino Brewing, Coast Range, Alaskan, Heineken Dark, Kronenberg, Widmere, Kona, Drop Top Ale, Red Hook, Anchor Steam, Rogue, Wolavers, Sam Adams/Boston Beer, Power Horse and more.
As always, there will be great music. This year’s lineup featuring local band,
Beezle (from Monterey California)
www.thebandbeezle.com
TapWater (from San Diego California)
www.tapwater.net
and Petty Theft (from San Francisco California).
www.pettytheftrocks.com
Our always great food vendors; USA Brats, Thaiwaiian Noodles, Monterey Calamari and Chong’s Korean BBQ will be joined this year by Grandma’s BBQ, so the food choices will be a perfect match with the wonderful assortment of beer.
Once again, the amazing Monterey Stinging Jellies, a local Disc Golf club led by Sean Allen of Monterey’s Trailside Café, will have a booth to give demonstrations.
Thus begins the third year of the Monterey Beer Festival at the Monterey Fairgrounds, home to such greats as the Monterey Jazz Festival, Monterey Blues Festival, Monterey County Fair and others. This great one-time per year event, will always occur during early fall. Past Monterey Beer Festivals occurred twice a year in spring and fall. The event organizers decided to really bulk up the selections of great breweries, move to the larger, more appealing Monterey Fairgrounds and pave the way for the biggest, greatest beer festival in this part of the country. So come join the fun. Directions can be found at www.montereycountyfair.com. Hotel accommodations at www.montereyinfo.org/?p=monterey_lodging
Big Sky Brewery (Montana), Marin/Moylans, Anderson Valley, DAB, Duvel, Red Stripe, Smihwicks, San Miguel, Sequoia, Rock Bottom (3 locations), Speakeasy, Belhaven, Maredsous, Unibroue, Black Thorn Cider, Young's English Ales, Marston's Pedigree, Mountain Meadows Mead, Hebrew, Blue Moon, Gordon Biersch, Asahi, Indian Wells, New Belgian, Sudwerks, Labatts, Stella, Boddingtons, Lowenbrau, Abbey de Leffe, Bass, Butte Creek, Chau Tien, Seabright, Beach Chalet, Sierra Nevada, Hoppy, Lagunitas, Lost Coast, Firestone/Walker, Nectar Ales, San Andres Brewing, Paulaner, Moretti, Fischer, Affligem, Murphy's Irish Stout, Hacker-Pschorr, Hopf Family Wheat Brewery, Kloster Brewery Reutberg, Rolling Rock, Hoegaarden, English Ales, Peter B's, Bud Select, Mendocino Brewing, Coast Range, Alaskan, Heineken Dark, Kronenberg, Widmere, Kona, Drop Top Ale, Red Hook, Anchor Steam, Rogue, Wolavers, Sam Adams/Boston Beer, Power Horse and more.
As always, there will be great music. This year’s lineup featuring local band,
Beezle (from Monterey California)
www.thebandbeezle.com
TapWater (from San Diego California)
www.tapwater.net
and Petty Theft (from San Francisco California).
www.pettytheftrocks.com
Our always great food vendors; USA Brats, Thaiwaiian Noodles, Monterey Calamari and Chong’s Korean BBQ will be joined this year by Grandma’s BBQ, so the food choices will be a perfect match with the wonderful assortment of beer.
Once again, the amazing Monterey Stinging Jellies, a local Disc Golf club led by Sean Allen of Monterey’s Trailside Café, will have a booth to give demonstrations.
Thus begins the third year of the Monterey Beer Festival at the Monterey Fairgrounds, home to such greats as the Monterey Jazz Festival, Monterey Blues Festival, Monterey County Fair and others. This great one-time per year event, will always occur during early fall. Past Monterey Beer Festivals occurred twice a year in spring and fall. The event organizers decided to really bulk up the selections of great breweries, move to the larger, more appealing Monterey Fairgrounds and pave the way for the biggest, greatest beer festival in this part of the country. So come join the fun. Directions can be found at www.montereycountyfair.com. Hotel accommodations at www.montereyinfo.org/?p=monterey_lodging
Friday, June 29, 2007
Concours d' Elegance
007 car gets license to thrill
An Aston Martin used by James Bond in ‘Goldfinger’ will be among the top attractions at this year’s Pebble Beach Concours d’Elegance car show.
Fully equipped with famous gadgets — including a revolving number plate and bullet-proof deflector shield — the DB5 is one of several dozen Aston Martins that will be on display at the August 19 car show in northern California.
The Concours d’ Elegance is the world’s premier classic car show, featuring a 175-vehicle field aiming for the prestigious Best of Show honors. afp
An Aston Martin used by James Bond in ‘Goldfinger’ will be among the top attractions at this year’s Pebble Beach Concours d’Elegance car show.
Fully equipped with famous gadgets — including a revolving number plate and bullet-proof deflector shield — the DB5 is one of several dozen Aston Martins that will be on display at the August 19 car show in northern California.
The Concours d’ Elegance is the world’s premier classic car show, featuring a 175-vehicle field aiming for the prestigious Best of Show honors. afp
Just in case you have not seen this incredible item, or have not noticed it on the New BBQ Flyer...
Dave Koff of Phillips Seafood with Executive chef Patrick Mullin at the Lodge at Pebble Beach
From Phillips Seafood USPN #306878, Yellowfin Tuna Medallions 2-3 oz Boneless/Skinless Fillets Flash Frozen. Packed 5/2Lb per case. Aproximate case cost is $48.04, with a 6 oz portion costing $1.80! This is roughly $3.00 per pound less than the Phillips 8 oz tuna steaks (USPN #8514655)
Two to three IQF medallions make a 5 - 6 oz portion of red tuna that can be seared and served as an appetizer, salad or entree.
Monterey Public Library 3rd Annual Chocolate & Wine Tasting Benefit
Don't miss the most delicious fundraiser in town when the Friends of the Monterey Public Library hold their 3rd annual Chocolate & Wine Tasting on Thursday, July 19, 7-9 p.m. in the Library. Enjoy delectable chocolate cakes, cookies, candies, fondue, molé, and ice creams and sample delicious wines produced right here in Monterey County from Ventana, Hahn, Pianetta, and Blackstone wineries. The event features announcement of the Best (chocolate) Cookie baking contest, live music, door prizes. And how cool is it to party in the library after hours?
Tickets are $25 in advance at the Check out desk or $30 at the door. $20 is tax deductible and all net proceeds benefit the Monterey Public Library. Must be 21 to attend. For information call 831.646.5601.
Best Chocolate Cookie Contest
(*any kind of cookie that contains chocolate)
RULES
1. Bring 2 dozen of your homemade *chocolate cookes on a disposable plate, and the recipe to the Monterey
Public Library Check out Desk (625 Pacific Street, Monterey) on Wedensday, July 18, 2007 between
10 a.m. and 4:00 p.m.
2. Do NOT put your name on anything! You will sign in and receive a number to identify your entry.
3. Cookies will be judged on taste, appearance, texture, originality, and the amount of chocolate.
4. Winners will be announced on Thursday, July 19 at the Chocolate & Wine Tasting Event sometime
between 7:00 and 9:00 p.m.
5. There will be prizes for 1st, 2nd, and 3rd places, and an honorable mention.
6. Leftover cookies will be served to party guests.
Thursday, June 28, 2007
Hot Deal On Vein Steaks
At the Customer Product Showcase in San Ramon on Tuesday, meat guru Brian Meier was showing a great buy that he found on 1 X 1 Strip Loin end cuts. These strip loin roasts come packed 24/2.92 lb average per case. 
The short loin (3) is contained within the larger cut called the loin (3 and 4). The loin is divided into the short loin and the sirloin (4).
The short loin and sirloin may be considered as two separate primal
Beef Strip Loin End Cuts packed two 3/lb average pieces per pack with 12 packs per case.
cuts or they may be considered as parts of the whole. The short loin includes the 13th rib and the small of the back.
The short loin is the most tender of the primal cuts because the muscles in this area are the least used. The top loin muscle is the largest muscle and the tenderloin is the smaller inside muscle. Cuts from the short loin are also the most expensive. They tend to be very lean.
The cut that Brian was showing came from the small end of 3 towards 4 in the diagram above. At this point there is a vein that begins to run through the meat in the small of the back, as the short loin becomes the sirloin.
The vein end is clearly visible at the point where the short loin becomes the sirloin.
Steaks cut from this area are commonly referred to as Vein Steaks.
Each roughly 3 lb piece yielded four 10 oz steaks
At approximately $4.20 per pound this week, the product was nearly $1.60 per pound less than the next choice strip loin we offer.
The package we opened weighed 6 1/3 lb. We trimmed 1 1/4 lb of waste leaving approximately 5 lbs of (great looking) usable meat. We cut this into 8 steaks weighing approximately 10 oz each with a cost of $3.40 each.
The eight steaks were grilled rare, medium rare, and medium. Each of the steaks were tender and flavorful and presented very well.
Our decision was that this product, while available could be marketed for a lunch or dinner special, steak and eggs, or even sliced thin for a New York steak sandwich.
The short loin (3) is contained within the larger cut called the loin (3 and 4). The loin is divided into the short loin and the sirloin (4).
The short loin and sirloin may be considered as two separate primal
Beef Strip Loin End Cuts packed two 3/lb average pieces per pack with 12 packs per case.
cuts or they may be considered as parts of the whole. The short loin includes the 13th rib and the small of the back.
The short loin is the most tender of the primal cuts because the muscles in this area are the least used. The top loin muscle is the largest muscle and the tenderloin is the smaller inside muscle. Cuts from the short loin are also the most expensive. They tend to be very lean.
The cut that Brian was showing came from the small end of 3 towards 4 in the diagram above. At this point there is a vein that begins to run through the meat in the small of the back, as the short loin becomes the sirloin.
The vein end is clearly visible at the point where the short loin becomes the sirloin.
Steaks cut from this area are commonly referred to as Vein Steaks.
Each roughly 3 lb piece yielded four 10 oz steaks
At approximately $4.20 per pound this week, the product was nearly $1.60 per pound less than the next choice strip loin we offer.
The package we opened weighed 6 1/3 lb. We trimmed 1 1/4 lb of waste leaving approximately 5 lbs of (great looking) usable meat. We cut this into 8 steaks weighing approximately 10 oz each with a cost of $3.40 each.
The eight steaks were grilled rare, medium rare, and medium. Each of the steaks were tender and flavorful and presented very well.
Our decision was that this product, while available could be marketed for a lunch or dinner special, steak and eggs, or even sliced thin for a New York steak sandwich.
Devonshire Desserts
One of the more popular booths at the US Foodservice San Francisco Customer Product Showcase held at the San Ramon Hilton this week was the Devonshire Desserts.Devonshire Caramel Apple Pie #732222 2/88oz,12 slices approximately $2.60/per portion.
Our desserts have a hand-crafted character and leave a fresh, clean taste lingering delectably on your customer's palate.We use only the finest ingredients - premium grade cream cheese, heavy whipped cream, whole eggs, and grade A butter, with no preservatives.
Cheesecake sell more than any other dessert. It represents 18% of the dessert market share.
Every product you select from our extensive line of cheesecakes, specialty cakes, gourmet pies, tarts, dessert bars and other signature desserts, delivers the sensory satisfaction that will keep your customers coming back for more.
Introducing Devonshire's newest product, the Amaretto Almond Cheesecake. A great combination of amaretto flavoring and almonds added to our New York style cheesecake and placed on a graham cracker crust 2/64 oz. 16 slices each, at approximately $1.30/portion. USPN # 755249.Research shows that profits can increase by 18% on average as a result of "on premise" merchandising.
As an added benefit of using Devonshire products on your menu, you have access to menu assesments, printable merchandising pos, and more. Please browse WWW.Menuinspirations.com . Menu assesments for Hors D'oeuvres also available.
For information about how to purchase these product lines and maximize your dessert catagory please contact Brian @ Brian.Isaeff@gmail.com .
Wednesday, June 27, 2007
Hyatt Regency Monterey begins second phase of $45-million renovation
Monterey, CA -- Following the renovation and launch of TusCA Ristorante and Fireplace Lounge in April 2007, Hyatt Regency Monterey celebrates the groundbreaking of the second phase of the property’s $45 million three-phased transformation with the commencement of extensive renovations to all 575 guestrooms, including 32 suites, and the President’s House. Completed in April 2007, the first phase of Hyatt Regency Monterey’s renovation included the transformation of the hotel’s lobby, lounge and restaurant. With the launch of TusCA Ristorante and Fireplace Lounge, Hyatt introduced an enticing new destination for both locals and visitors. A spacious and open floor plan unites the space, creating a sophisticated and convivial ambiance for relaxing, listening to live jazz, sampling innovative cocktails and enjoying hearty Tuscan cuisine created from the abundance of local, California ingredients.
Luxurious Guestrooms -- Setting the standard in Monterey, each of Hyatt’s comfortable and inviting guestrooms will be outfitted with new, elegant furnishings, modern amenities, Hyatt’s signature Grand Bed™, 32-inch plasma high-definition televisions and T-Mobile wireless Internet access. New guest bathrooms will feature walk-in rain showers with Speakman showerheads, marble flooring, granite countertops and unique polished chrome fixtures. Approaching renovations in waves will eliminate disturbance to guests and result in availability of completed rooms as early as September 15, 2007; while the remaining room renovations will be completed in May 2008.
“The extensive upgrades to this property reflect Hyatt’s commitment to unsurpassed design, services and amenities,” said Mark Bastis, general manager, Hyatt Regency Monterey. “As with all of our other renovations, our ongoing aim is to offer the best, most differentiated product in the market, change the competitive landscape and redefine the Hyatt experience. This is truly a repositioning of this resort within the market place. We look forward to Hyatt Regency Monterey’s transformation and offering travelers an unmatched, authentic stay on the Monterey Peninsula.”
The President’s House -- Hyatt’s most distinctive suite, the President’s House, a luxurious stand-alone four-bedroom unit, will be extensively renovated. A master suite will feature a six-fixture bathroom with glass vanities, separate wet area with tub and shower, separate toilet and bidet and walk-in closets. The master suite’s new “private studio” will feature a desk, television and private sitting area. Most of the furniture, lighting and area rugs have been designed specifically and exclusively for the space. Renovations will also include the addition of a formal dining room featuring seating for up to eight people.
The Spa & Health Club -- The final phase of the resort’s multi-million-dollar transformation will be the addition of the tranquil and relaxing new 8,000 square-foot spa including a health club and 12 new spa suites – the only ones of their kind in the market. This final phase is scheduled for completion by the end of 2008.
Marketing Guys-Vince Licata
Years ago I worked for Allied Sysco Foodservice. Allied doesn't' exist anymore. Vince Licata (left) and Brian Meier discuss the "FAB" of Stockyards Precut Bone In Beef Tenderloin Steaks at the US Foodservice Product Showcase in San Ramon
Back then they were a machine. They hired about 120 people per year, 4 classes of about 30 people. The new hire backgrounds ranged from plumbers to restaurateurs and everything in between. Some of these people may still be employed in the food business today. (Would you like fries with your order? Pull forward please.)
My background came from my experience as a Journeyman Meatcutter at Diablo Foods in Lafayette. I knew meat. I did not know what a number 10 can was or what pre-soak or HACCP was back then.
Fortunately Allied ran a 7 week training program. They covered everything from product knowledge, selling skills, restaurant "prime costs", and industry food trends.
Our brand specialist was a gentleman named Vincent Licata. Vince very thoroughly explained the features advantages and benefits of the Sysco labeled products. My favorite story was of Pasta Labella. As the story went, DeCecco Pasta based in Italy purchased the finest Durham Semolina flour from the Dakota's here in the US. Then they shipped the Semolina to Italy, manufactured their pasta and shipped it back to the states for sale. Well..a group of smart Italians moved to the Dakotas and opened the American Italian Pasta Company, these were the manufacturers of Labella pasta. Just as good as DeCecco but at a better price point.
Vince ended up moving to US Foodservice before I did so when I arrived I asked him what to do about all my customers that were sold on the "FAB" of LaBella Pasta. It turns out that a contingency of the original group of "smart" Italian's moved across the street to open Dakota Growers, the manufacturer of Roseli Pasta (our brand, coincidentally)
Vince has moved on within the company and is now the Regional Sales Manager for the Eastern region of US Foodservice San Francisco, but I suspect at times he misses the marketing department and the opportunity to educate the sales force on the features, advantages and benefits of Monarch Garbanzo Beans versus Teasdale.
Tim's Homemade Chicken Stock
Homemade Chicken Stock:
1 (3 1/2 to 4-pound) chicken, cut into pieces, or 4 pounds assorted chicken bones (wings, backs, necks)
2 ribs celery, roughly chopped
1 large carrot, roughly chopped
1 large yellow
onion, peeled and quartered
1 head garlic, cut in 1/2 horizontally
1 leek, well rinsed and roughly chopped, optional
3 bay leaves
2 sprigs fresh thyme
Parsley stems
1 teaspoon salt
1/2 teaspoon black peppercorns
4 quarts water
In a large stockpot, combine all the ingredients and bring to a gentle boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.
Remove from the heat and strain through a fine mesh strainer into a clean container. (If necessary, strain again.) Remove the meat from the bones and reserve for another use. Discard the bones and vegetables. Let the stock cool completely, and refrigerate overnight. Skim any fat that forms on the surface. Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.
1 (3 1/2 to 4-pound) chicken, cut into pieces, or 4 pounds assorted chicken bones (wings, backs, necks)
2 ribs celery, roughly chopped
1 large carrot, roughly chopped
1 large yellow
onion, peeled and quartered
1 head garlic, cut in 1/2 horizontally
1 leek, well rinsed and roughly chopped, optional
3 bay leaves
2 sprigs fresh thyme
Parsley stems
1 teaspoon salt
1/2 teaspoon black peppercorns
4 quarts water
In a large stockpot, combine all the ingredients and bring to a gentle boil. Reduce the heat and simmer, uncovered, for 2 hours, skimming the surface occasionally to remove any foam that forms on the surface.
Remove from the heat and strain through a fine mesh strainer into a clean container. (If necessary, strain again.) Remove the meat from the bones and reserve for another use. Discard the bones and vegetables. Let the stock cool completely, and refrigerate overnight. Skim any fat that forms on the surface. Keep refrigerated in airtight containers until ready to use, up to 3 days, or freeze for up to 2 months.
Organic fast food chains poised for explosive growth
From Organic To Go to O'Naturals, these chains are changing the face of fast food
E Magazine
June 22, 2007 If Gary Hirshberg's crystal ball is working properly, there are major changes coming to the fast-food industry in the next five years. Writing in 2002, the chairman and CEO of Stonyfield Farm Yogurt and self-confessed "pathological optimist," predicted that, a decade hence, "three national organic and natural fast food chains will be the third-, fourth- and fifth-largest fast-food chains in the U.S."
Hirshberg speculated that O'Naturals, the natural and organic fast-food eatery he founded in 2000, would be closing in on the number three spot by 2012, with hundreds of locations nationwide.
The Portland, Maine-based chain currently operates three restaurants in New England and one franchised location, which opened in Kansas in late 2006.
Organic Growth
These are promising times for the organic foods industry. Retailing's 800-pound gorilla - Wal-Mart - moved into the business and consumers are expressing an ever-increasing interest in organic, natural and locally grown foods.
The Organic Trade Association says organic products will be commonplace by 2025. In 2003, the organic foods market was worth $10.8 billion and it is expected to hit $46 billion by 2010. Growth in organic foods averaged a brisk 19.5 percent annually from 1997 to 2003. A study commissioned by Whole Foods Market found that nearly two-thirds of U.S. consumers purchased organic goods in 2005, up 17 percent from 2003 and 2004.
Some of fast food's big guns have made tentative steps toward healthier menus. Several chains, including McDonald's, KFC, Burger King and Wendy's, have reduced or eliminated trans fats. In 2002, the year Burger King first offered its BK Veggie Burger, Chipotle Mexican Grill began using naturally raised pork in its carnitas, later adding naturally raised chicken and beef to the menu. In 2003, McDonald's began selling organic milk in its British restaurants.
One Step Further
Several chains have emerged recently that take the notion of healthy fast food even further. Dino Lambridis, cofounder of EVOS, claims that the chain (in business for over a decade) is a pioneer in this field. "We are one of the oldest fast casual restaurant chains that offers healthier fare," Lambridis says.
EVOS uses hormone-free chicken and hormone and antibiotic-free free-range beef. Menu items include a Free-range Steakburger, All-Fruit Smoothies, salads made with organic field greens and baked Airfries with a fat content supposedly 50 to 70 percent lower than deep-flied ones.
Lambridis and college pals Alkis Crassas and Michael Jeffers conceived of EVOS in 1994 as an alternative to standard fast-food fare. Today the company operates five locations in the Tampa-St. Petersburg area, and Lambridis says the company is looking to franchise in 12 western states.
Better Burger NYC is the brainchild of Louis Lanza, the owner-chef behind Josie's and a few other local full-serve joints. The restaurant debuted in 2001 and now operates three Manhattan locations.
Among the attractions at Better Burger: antibiotic- hormone- and nitrate-free (and sometimes organic) meat and poultry; organic, air-baked fries; expeller-pressed extra virgin olive and canola oils; smoothies and snacks made with at least 85 percent organic ingredients; and even an organic condiment bar serving Karma Ketchup.
In addition to natural and organic foods, Burgerville's 39 Oregon and Washington locations place a strong emphasis on using local ingredients. The Vancouver, Washington-based chain was founded in 1961 by George Propstra, and is owned and operated by The Holland.
Burgerville's parent company has focused on sustainable practices since 1922 and works with local growers and farmers who provide the company with all-natural Oregon County Beef, Maska halibut, Walla Walla onions and Tillamook cheese.
In the early 1990s, Burgerville further distanced itself from traditional fast food by offering seasonal items like sweet potato fries, huckleberry milkshakes and strawberry shortcake.
"We realized that we had to identify something that set us apart from the rest," Jack Graves, Burgerville's operations director, explained in 2004. The company's commitment to local foods and seasonal specials has brought prosperity even in tough times. In early 2004, Burgerville's sales jumped 14 percent, even after a Northwestern mad cow disease outbreak.
Burgerville's emphasis on local foods and sustainable practice included, in 2005, using wind energy to power its restaurants and, in 2006, switching to trans fat-free oils, which predated most big fast food chains. All of which won praise from one of fast food's toughest critics, Fast Food Nation author, Eric Schlosser.
Air-baked fries seem to be de rigueur in the world of healthy fast food and Topz is no exception. The first restaurant opened in 1998 after founder Mark Avila Matters vowed to devise a hamburger with half the fat of others. Today the chain has nine locations in California, Michigan and Texas and lays claim to the "Leanest Burgers in America!"
While the array of organic and natural foods is similar to that of other healthy chains, Organic To Go approaches the concept a little bit differently, offering freshly prepared "grab-and-go" fare, as well as delivery and catering options. The Seattle-based company, the first fast-casual restaurant and retailer to receive organic certification, currently operates nine locations in Washington and southern California.
It seems Gary Hirshberg's notion that healthy fast food will become ubiquitous wasn't so much farfetched as a bit bullish. But when it comes to those hundreds of locations, don't count O'Naturals out yet.
After announcing it would franchise the concept in early 2006, the company said it received more than 1,000 inquiries from around the world--including some from current and former fast-food franchisees.
E Magazine
June 22, 2007 If Gary Hirshberg's crystal ball is working properly, there are major changes coming to the fast-food industry in the next five years. Writing in 2002, the chairman and CEO of Stonyfield Farm Yogurt and self-confessed "pathological optimist," predicted that, a decade hence, "three national organic and natural fast food chains will be the third-, fourth- and fifth-largest fast-food chains in the U.S."
Hirshberg speculated that O'Naturals, the natural and organic fast-food eatery he founded in 2000, would be closing in on the number three spot by 2012, with hundreds of locations nationwide.
The Portland, Maine-based chain currently operates three restaurants in New England and one franchised location, which opened in Kansas in late 2006.
Organic Growth
These are promising times for the organic foods industry. Retailing's 800-pound gorilla - Wal-Mart - moved into the business and consumers are expressing an ever-increasing interest in organic, natural and locally grown foods.
The Organic Trade Association says organic products will be commonplace by 2025. In 2003, the organic foods market was worth $10.8 billion and it is expected to hit $46 billion by 2010. Growth in organic foods averaged a brisk 19.5 percent annually from 1997 to 2003. A study commissioned by Whole Foods Market found that nearly two-thirds of U.S. consumers purchased organic goods in 2005, up 17 percent from 2003 and 2004.
Some of fast food's big guns have made tentative steps toward healthier menus. Several chains, including McDonald's, KFC, Burger King and Wendy's, have reduced or eliminated trans fats. In 2002, the year Burger King first offered its BK Veggie Burger, Chipotle Mexican Grill began using naturally raised pork in its carnitas, later adding naturally raised chicken and beef to the menu. In 2003, McDonald's began selling organic milk in its British restaurants.
One Step Further
Several chains have emerged recently that take the notion of healthy fast food even further. Dino Lambridis, cofounder of EVOS, claims that the chain (in business for over a decade) is a pioneer in this field. "We are one of the oldest fast casual restaurant chains that offers healthier fare," Lambridis says.
EVOS uses hormone-free chicken and hormone and antibiotic-free free-range beef. Menu items include a Free-range Steakburger, All-Fruit Smoothies, salads made with organic field greens and baked Airfries with a fat content supposedly 50 to 70 percent lower than deep-flied ones.
Lambridis and college pals Alkis Crassas and Michael Jeffers conceived of EVOS in 1994 as an alternative to standard fast-food fare. Today the company operates five locations in the Tampa-St. Petersburg area, and Lambridis says the company is looking to franchise in 12 western states.
Better Burger NYC is the brainchild of Louis Lanza, the owner-chef behind Josie's and a few other local full-serve joints. The restaurant debuted in 2001 and now operates three Manhattan locations.
Among the attractions at Better Burger: antibiotic- hormone- and nitrate-free (and sometimes organic) meat and poultry; organic, air-baked fries; expeller-pressed extra virgin olive and canola oils; smoothies and snacks made with at least 85 percent organic ingredients; and even an organic condiment bar serving Karma Ketchup.
In addition to natural and organic foods, Burgerville's 39 Oregon and Washington locations place a strong emphasis on using local ingredients. The Vancouver, Washington-based chain was founded in 1961 by George Propstra, and is owned and operated by The Holland.
Burgerville's parent company has focused on sustainable practices since 1922 and works with local growers and farmers who provide the company with all-natural Oregon County Beef, Maska halibut, Walla Walla onions and Tillamook cheese.
In the early 1990s, Burgerville further distanced itself from traditional fast food by offering seasonal items like sweet potato fries, huckleberry milkshakes and strawberry shortcake.
"We realized that we had to identify something that set us apart from the rest," Jack Graves, Burgerville's operations director, explained in 2004. The company's commitment to local foods and seasonal specials has brought prosperity even in tough times. In early 2004, Burgerville's sales jumped 14 percent, even after a Northwestern mad cow disease outbreak.
Burgerville's emphasis on local foods and sustainable practice included, in 2005, using wind energy to power its restaurants and, in 2006, switching to trans fat-free oils, which predated most big fast food chains. All of which won praise from one of fast food's toughest critics, Fast Food Nation author, Eric Schlosser.
Air-baked fries seem to be de rigueur in the world of healthy fast food and Topz is no exception. The first restaurant opened in 1998 after founder Mark Avila Matters vowed to devise a hamburger with half the fat of others. Today the chain has nine locations in California, Michigan and Texas and lays claim to the "Leanest Burgers in America!"
While the array of organic and natural foods is similar to that of other healthy chains, Organic To Go approaches the concept a little bit differently, offering freshly prepared "grab-and-go" fare, as well as delivery and catering options. The Seattle-based company, the first fast-casual restaurant and retailer to receive organic certification, currently operates nine locations in Washington and southern California.
It seems Gary Hirshberg's notion that healthy fast food will become ubiquitous wasn't so much farfetched as a bit bullish. But when it comes to those hundreds of locations, don't count O'Naturals out yet.
After announcing it would franchise the concept in early 2006, the company said it received more than 1,000 inquiries from around the world--including some from current and former fast-food franchisees.
Tuesday, June 26, 2007
US Foodservice San Francisco Customer Product Showcase, San Ramon
June 26, 2007The day started off as any other, chasing a truck down to find some product that either we had
Brian Meier Center of the Plate Specialist introducting Niman Ranch the new packer of Stockyards Natural Angus Beef.
shorted a customer-or a customer had forgotten. (In all honesty we were one for one with a short and a forgotten. Doesn't matter really I call it no-fault insurance. If you need it I'll get it to you..one way or another if at all possible.
The Product showcase was scheduled from 10-1 in San Ramon, roughly a 2 hour drive North and East of Monterey. I only had one customer attending and, as it turns out, he arrived, shopped and left before I got there. Fortunately he is a "Foodshow Veteran" and knew who and what to see.I arrived about 11 and ended up staying until closing at 1:00. The highlights include the Devonshire Desserts, and some great new products at the Stockyards of Chicago booth.
Brian Meier, Center of the Plate Specialist, was pleased to announce that the new packer for the Stockyards of Chicago Natural Angus beef line is Niman Ranch.
Niman Ranch started in the early 1970s, when Bill Niman began raising pigs, chickens, goats, and cattle on eleven acres in a small coastal town, just north of San Francisco. He raised his animals using traditional, humane husbandry methods and wholesome natural feeds. Before long, Bill began selling his beef to local grocery stores while restaurants were asking to put the flavorful beef on their menus.
Bill recalls those days as "moving toward a future that looks more like the past"-a time when flavor and quality came first and farmers and ranchers were proud stewards of their animals and their land. The business grew steadily as word got around-and soon distribution spread throughout California and beyond.
By definition, niche production isn't for everyone. But if you want to raise Angus cattle with detailed records that document no implants, antibiotics or animal-derived feed, there's good news. Certified Angus Beef LLC (CAB) licensed Niman Ranch to produce Certified Angus Beef ® brand Natural.
Cattle must first be accepted for the Certified Angus Beef ® brand. Live cattle must be Angus-influenced, predominately (51%) solid black hair coat or AngusSource ®enrolled, animals must pass ten product specifications to qualify for the CABbrand. Producers must also sign an affidavit saying that their cattle never received antibiotics (fed or injected), hormones or animal byproducts, in order to meet the additional requirements of CAB brand Natural. Carcass specifications are:
Modest or higher marbling
Medium or fine marbling texture
"A" maturity for each, lean and skeletal characteristics
10 to 16 square inch ribeye area
Less than 1,000 pound hot carcass weight
Less than 1 inch fat thickness
Superior muscling (eliminates dairy influence)
Practically free of capillary rupture
No dark cutters
No neck hump exceeding 2 inches
Organic Valley refuses to 'low-ball' organic milk prices
Larger brands looking to maintain market share during glut
Cable News Network
June 25, 2007
People looking for another reason to buy organic milk besides the health and environmental benefits may get one they never anticipated - price.
With costs surging for conventional milk, consumers this summer will find prices for the two types of milk getting closer and closer, as opposed to when once organic milk could cost three or four times as much.
Conventional milk prices are getting pushed up by a variety of factors - Australian drought, disappearing European subsidies, higher feed costs due to corn-based ethanol production and swelling global demand chief among them.
At the same time, organic prices have stabilized and in some cases dropped due to what experts call a one-year glut in production caused by farmers taking advantage of a regulatory grace period regarding feed requirements.
Hundreds of new farms are going organic, creating an abundance of milk that has even led to a price war of sorts in some parts.
The increased competitiveness and dynamics of the milk market have some organic producers salivating at an opportunity for growth and others lamenting the bottom-line results of a cut-rate market.
"People do trade up," said Theresa Marquez, chief marketing executive for LaFarge, Wis.-based Organic Valley Family of Farms, the nation's largest organic farmers cooperative. "That will increase demand for organic. We are seeing a pretty robust demand and continued growth for organic milk right now."
The $14 billion organic foods industry has been growing rapidly over the past five years, with dairy accounting for some $2.14 billion in sales.
It's milk, though, that is expected to see the biggest surge in 2007, due primarily to the Department of Agriculture giving farmers one last year to feed cows 80 percent organic feed and 20 percent conventional to be certified as organic.
Starting next year, farms will have to go 100 percent organic. That extra year provides farmers a substantial savings, leading many to join the organic bandwagon this year in hopes of cashing in.
The resulting growth in milk supply has been the leading market dynamic this year, with organic giant Dean Foods, owner of Horizon Organic products and Silk soy milk, revising its earnings forecast downwards because of what it cited as "a significant near-term industry-wide oversupply of raw organic milk."
Ed Maltby, executive director of the Northeast Organic Dairy Producers Alliance, predicts a 70 percent increase in organic milk supply in 2007 before returning next year to the traditional 20 percent or so growth.
The resulting glut this year has caused some interesting scenarios on supermarket shelves, Maltby said. In some areas, organic milk can be had at a price of $5 for two half-gallons, about 30 percent off the typical price.
"From the point of view of the consumer, it's the larger brands that are looking to maintain their market share" that are cutting prices, he said. "We're hoping that will increase consumers' consumption of organic milk, because it is produced in a way that benefits the environment."
For its part, Dean Foods indicated in its earnings guidance that it will do what it must to protect market share.
"This program includes lowering prices in response to competitor actions, pursuing expanded distribution, increasing our advertising support and continuing to drive innovation to maximize the long-term potential of the brand," Dean Chairman and CEO Gregg Engles said in a statement.
Licking wounds, dropping prices
After years of languishing under government controls, pricing has become a sensitive subject in the dairy community.
Many farmers have been looking forward to this year's price surge, in which a gallon of conventional milk is running at $3.38 nationally and expected to hit $4 or more in the coming months. Dairy farmers suffered during last year's drought and are hoping to recoup their losses this year.
As such, undercutting prices at a time of burgeoning supply and increased public demand is creating a bit of a stir in the organic market, in which prices can vary greatly from market to market depending on feed costs. Organic Valley milk, for instance, can run anywhere from $3.29 to $3.99 a half-gallon and up to $5.99 a gallon, while other organic milk can go as low as $3.99 a gallon.
Organic Valley's Marquez took the pricing statement from competitor Dean Foods as a warning to her company. But she said the co-op hasn't done anything unusual this year in terms of promotions.
"We believe in sustainable pricing in the agricultural community," she said. "We will not low-ball our milk. We'll probably lose customers before we go into a price war."
Cable News Network
June 25, 2007
People looking for another reason to buy organic milk besides the health and environmental benefits may get one they never anticipated - price.
With costs surging for conventional milk, consumers this summer will find prices for the two types of milk getting closer and closer, as opposed to when once organic milk could cost three or four times as much.
Conventional milk prices are getting pushed up by a variety of factors - Australian drought, disappearing European subsidies, higher feed costs due to corn-based ethanol production and swelling global demand chief among them.
At the same time, organic prices have stabilized and in some cases dropped due to what experts call a one-year glut in production caused by farmers taking advantage of a regulatory grace period regarding feed requirements.
Hundreds of new farms are going organic, creating an abundance of milk that has even led to a price war of sorts in some parts.
The increased competitiveness and dynamics of the milk market have some organic producers salivating at an opportunity for growth and others lamenting the bottom-line results of a cut-rate market.
"People do trade up," said Theresa Marquez, chief marketing executive for LaFarge, Wis.-based Organic Valley Family of Farms, the nation's largest organic farmers cooperative. "That will increase demand for organic. We are seeing a pretty robust demand and continued growth for organic milk right now."
The $14 billion organic foods industry has been growing rapidly over the past five years, with dairy accounting for some $2.14 billion in sales.
It's milk, though, that is expected to see the biggest surge in 2007, due primarily to the Department of Agriculture giving farmers one last year to feed cows 80 percent organic feed and 20 percent conventional to be certified as organic.
Starting next year, farms will have to go 100 percent organic. That extra year provides farmers a substantial savings, leading many to join the organic bandwagon this year in hopes of cashing in.
The resulting growth in milk supply has been the leading market dynamic this year, with organic giant Dean Foods, owner of Horizon Organic products and Silk soy milk, revising its earnings forecast downwards because of what it cited as "a significant near-term industry-wide oversupply of raw organic milk."
Ed Maltby, executive director of the Northeast Organic Dairy Producers Alliance, predicts a 70 percent increase in organic milk supply in 2007 before returning next year to the traditional 20 percent or so growth.
The resulting glut this year has caused some interesting scenarios on supermarket shelves, Maltby said. In some areas, organic milk can be had at a price of $5 for two half-gallons, about 30 percent off the typical price.
"From the point of view of the consumer, it's the larger brands that are looking to maintain their market share" that are cutting prices, he said. "We're hoping that will increase consumers' consumption of organic milk, because it is produced in a way that benefits the environment."
For its part, Dean Foods indicated in its earnings guidance that it will do what it must to protect market share.
"This program includes lowering prices in response to competitor actions, pursuing expanded distribution, increasing our advertising support and continuing to drive innovation to maximize the long-term potential of the brand," Dean Chairman and CEO Gregg Engles said in a statement.
Licking wounds, dropping prices
After years of languishing under government controls, pricing has become a sensitive subject in the dairy community.
Many farmers have been looking forward to this year's price surge, in which a gallon of conventional milk is running at $3.38 nationally and expected to hit $4 or more in the coming months. Dairy farmers suffered during last year's drought and are hoping to recoup their losses this year.
As such, undercutting prices at a time of burgeoning supply and increased public demand is creating a bit of a stir in the organic market, in which prices can vary greatly from market to market depending on feed costs. Organic Valley milk, for instance, can run anywhere from $3.29 to $3.99 a half-gallon and up to $5.99 a gallon, while other organic milk can go as low as $3.99 a gallon.
Organic Valley's Marquez took the pricing statement from competitor Dean Foods as a warning to her company. But she said the co-op hasn't done anything unusual this year in terms of promotions.
"We believe in sustainable pricing in the agricultural community," she said. "We will not low-ball our milk. We'll probably lose customers before we go into a price war."
Monday, June 25, 2007
Hormel to raise turkey product prices
By Alicia Karapetian on 6/26/2007 for Meatingplace.com
Austin, Minn.-based Hormel Foods Corp. said it plans to again increase prices in its Jennie-O Turkey Store division because of high grain costs.
At an investment conference Monday the company said Jennie-O operating profits were cut nearly in half — dropping to about $14 million — in the second quarter despite sales increases.
Hormel raised prices about 2 percent on Jennie-O products in the second quarter, but spiking corn costs required higher hikes, the Associated Press reported.
Jody H. Feragen, Hormel chief financial officer, said that every 10-cent increase in corn costs translated to about $3.5 million in costs for Jennie-O.
Shares of Hormel closed at $37.56, up 31cents, Monday on the New York Stock Exchange.
Austin, Minn.-based Hormel Foods Corp. said it plans to again increase prices in its Jennie-O Turkey Store division because of high grain costs.
At an investment conference Monday the company said Jennie-O operating profits were cut nearly in half — dropping to about $14 million — in the second quarter despite sales increases.
Hormel raised prices about 2 percent on Jennie-O products in the second quarter, but spiking corn costs required higher hikes, the Associated Press reported.
Jody H. Feragen, Hormel chief financial officer, said that every 10-cent increase in corn costs translated to about $3.5 million in costs for Jennie-O.
Shares of Hormel closed at $37.56, up 31cents, Monday on the New York Stock Exchange.
Market for local foods to hit $5 billion this year
Packaged Facts report says farmers markets also booming in the U.S.by Sustainable Food News
June 21, 2007
The “greening” of the American culture and food safety issues is expected to drive sales of fresh and locally grown food sales to $5 billion this year.
A new report from market research publisher Packaged Facts, entitled "Local and Fresh Foods in the U.S.," also said that based on the "exponential growth" of farmers' markets, as well as retail and foodservice initiatives to add more local products to their merchandise mix and menus, locally grown food sales could become a $7 billion business by 2011 – sales were just $4 billion in 2002.
The report defines “fresh foods” as anything that requires refrigeration or has a short shelf life. "Locally grown foods” are those that need to travel no more that one day from their point of production to their point of purchase, according to the report.
"Restaurants, value channels such as drug stores and convenience stores, and even academic food service venues are tuning into the fresh and local consciousness that is taking hold in America," said Don Montuori, publisher of Packaged Facts.
"New trends, including ‘food miles,’ ‘the slow food movement,’ and even ‘locavores’ who eat only locally grown foods, are just beginning to take root in the U.S., and we anticipate these and other trends will swiftly drive growth of local and fresh market foods," he said. Thanks to growing consumer demand for fresh, locally grown and produced foods, as well as an increased understanding of the importance of maintaining small, sustainable farms on the fringe of urban environments, farmer's markets have boomed in popularity in the United States, the report said.
Ethanol is Eating Your Cheese
Pizza Makers Raising Prices Amid Higher Cheese Costs
June 22, 2007: 05:23 PM EST
LOUISVILLE (AP)--Before the dinnertime rush, Larry Lewis was chewing over business strategy at the Fat Jimmy's pizzeria he manages. The store had absorbed sharply rising cheese prices as long as possible.
It was time to raise the price on pizzas and pass along some of the expense that had been eating into profits the past few months.
"We don't really have much choice," said Lewis, who competes in a pizza-heavy city that is the corporate home of large chains and features a large selection of pizza restaurants.
How big that price boost would be was still being tossed around. "It's won't be a huge increase, but there will be an increase," Lewis said.
Like Lewis, pizza makers around the nation - from family run pizzerias to national delivery chains - are feeling the pinch from escalating costs for an essential ingredient in a hotly competitive, $30 billion-plus industry.
Block cheddar cheese reached $2.08 a pound Thursday on the Chicago Mercantile Exchange, up 78% from $1.17 a pound a year ago. At the end of 2006, the price was $1.33. Cheddar is the benchmark for mozzarella and other cheeses. Industry observers attribute the price surge to strong demand coupled with higher milk prices.
Some big pizza chains, which use mountains of cheese, already have responded.
Both Pizza Hut and Papa John's International Inc. (PZZA) have raised the price of their cheese-only pizzas to the same amount as one-topping pizzas at company- owned stores.
The higher cheese prices have exacerbated pressure companies already face from higher wages and fuel costs, said Chris Sternberg, spokesman for Louisville- based Papa John's.
Papa John's uses about 100 million pounds of cheese each year, and the cheese typically makes up 35% to 40% of the food cost in making a pizza, he said.
And cheese-only pies cost the company more, requiring an extra cup of cheese, he said.
"So the customer is getting something of extra value for the price," he said.
Pizza prices at Papa John's restaurants vary by location. At a downtown Louisville store, customers were paying $12.58 for a large cheese pizza that used to be $10.99. Customers had the option of adding an ingredient, such as pepperoni, at no additional cost.
Papa John's locked in cheese prices at a "reasonable level" through the third quarter, but cheese costs went up enough to prompt the higher price for a cheese pie, Sternberg said.
Dallas-based Pizza Hut, part of fast-food giant Yum Brands Inc. (YUM), which is headquartered in Louisville, goes through 300 million pounds of cheese each year, spokesman Chris Fuller said. The chain's cheese-only pizza has 50% more cheese than a one-topping pie.
At Domino's Pizza Inc. (DPZ), spokeswoman Lynn Liddle said the Ann Arbor, Mich.-based delivery chain has seen plenty of ups and downs in the cheese market over the years. For the most part, she said, the chain has "managed to work around these peaks and valleys." But if the price of cheese and other items continues to rise, Domino's will have to boost its prices, she said.
Mom-and-pop shops are feeling the pressure, too. Constantly Pizza, a family- run chain of three shops based in Concord, N.H., has stood pat on pizza prices, but the escalating cost of cheese has changed some routines in the kitchen, including tumbling cheese into measuring cups rather than just heaping it onto pizzas.
As a small operator, owner Dave Constant said he doesn't have the luxury of big chains to lock in prices months in advance.
The higher cheese costs are the result of an economic chain reaction, observers say.
Prices for milk, a key ingredient in cheese, have gone up - a result of higher feed grain costs for dairy cattle herds, said Rob Hainer, spokesman for the Atlanta-based Southeast United Dairy Industry Association. In particular, corn prices have risen amid growing demand for ethanol fuel, he said. Also fueling higher cheese costs has been strong U.S. and global demand for dairy products, he said.
Experts see no immediate relief in sight for pizza makers.
A market analyst with Downes-O'Neill, a dairy brokerage firm in Chicago, said continued strong demand, along with a typical summer decline in milk production, could keep cheese prices high for a while.
"There's some definite room to the upside," said analyst David Zaslavsky, projecting that block cheddar cheese prices could reach $2.15 to $2.20 a pound in late summer.
(END) Dow Jones Newswires
06-22-07 1723ET
June 22, 2007: 05:23 PM EST
LOUISVILLE (AP)--Before the dinnertime rush, Larry Lewis was chewing over business strategy at the Fat Jimmy's pizzeria he manages. The store had absorbed sharply rising cheese prices as long as possible.
It was time to raise the price on pizzas and pass along some of the expense that had been eating into profits the past few months.
"We don't really have much choice," said Lewis, who competes in a pizza-heavy city that is the corporate home of large chains and features a large selection of pizza restaurants.
How big that price boost would be was still being tossed around. "It's won't be a huge increase, but there will be an increase," Lewis said.
Like Lewis, pizza makers around the nation - from family run pizzerias to national delivery chains - are feeling the pinch from escalating costs for an essential ingredient in a hotly competitive, $30 billion-plus industry.
Block cheddar cheese reached $2.08 a pound Thursday on the Chicago Mercantile Exchange, up 78% from $1.17 a pound a year ago. At the end of 2006, the price was $1.33. Cheddar is the benchmark for mozzarella and other cheeses. Industry observers attribute the price surge to strong demand coupled with higher milk prices.
Some big pizza chains, which use mountains of cheese, already have responded.
Both Pizza Hut and Papa John's International Inc. (PZZA) have raised the price of their cheese-only pizzas to the same amount as one-topping pizzas at company- owned stores.
The higher cheese prices have exacerbated pressure companies already face from higher wages and fuel costs, said Chris Sternberg, spokesman for Louisville- based Papa John's.
Papa John's uses about 100 million pounds of cheese each year, and the cheese typically makes up 35% to 40% of the food cost in making a pizza, he said.
And cheese-only pies cost the company more, requiring an extra cup of cheese, he said.
"So the customer is getting something of extra value for the price," he said.
Pizza prices at Papa John's restaurants vary by location. At a downtown Louisville store, customers were paying $12.58 for a large cheese pizza that used to be $10.99. Customers had the option of adding an ingredient, such as pepperoni, at no additional cost.
Papa John's locked in cheese prices at a "reasonable level" through the third quarter, but cheese costs went up enough to prompt the higher price for a cheese pie, Sternberg said.
Dallas-based Pizza Hut, part of fast-food giant Yum Brands Inc. (YUM), which is headquartered in Louisville, goes through 300 million pounds of cheese each year, spokesman Chris Fuller said. The chain's cheese-only pizza has 50% more cheese than a one-topping pie.
At Domino's Pizza Inc. (DPZ), spokeswoman Lynn Liddle said the Ann Arbor, Mich.-based delivery chain has seen plenty of ups and downs in the cheese market over the years. For the most part, she said, the chain has "managed to work around these peaks and valleys." But if the price of cheese and other items continues to rise, Domino's will have to boost its prices, she said.
Mom-and-pop shops are feeling the pressure, too. Constantly Pizza, a family- run chain of three shops based in Concord, N.H., has stood pat on pizza prices, but the escalating cost of cheese has changed some routines in the kitchen, including tumbling cheese into measuring cups rather than just heaping it onto pizzas.
As a small operator, owner Dave Constant said he doesn't have the luxury of big chains to lock in prices months in advance.
The higher cheese costs are the result of an economic chain reaction, observers say.
Prices for milk, a key ingredient in cheese, have gone up - a result of higher feed grain costs for dairy cattle herds, said Rob Hainer, spokesman for the Atlanta-based Southeast United Dairy Industry Association. In particular, corn prices have risen amid growing demand for ethanol fuel, he said. Also fueling higher cheese costs has been strong U.S. and global demand for dairy products, he said.
Experts see no immediate relief in sight for pizza makers.
A market analyst with Downes-O'Neill, a dairy brokerage firm in Chicago, said continued strong demand, along with a typical summer decline in milk production, could keep cheese prices high for a while.
"There's some definite room to the upside," said analyst David Zaslavsky, projecting that block cheddar cheese prices could reach $2.15 to $2.20 a pound in late summer.
(END) Dow Jones Newswires
06-22-07 1723ET
About Gill's Onions
THE ULTIMATE CONVENIENCE
For more than twenty years, Gills Onions has been processing fresh onion products and distributing them across the nation. Our products are 100% usable and 100% natural. You receive the assurance of the safest, highest quality onions from our continued physical, chemical and microbial testing. If you're still cutting your own onions, its a crying shame. Try our way, the Gills Onions way.
What Makes Us the Best
Our onions are 100% usable, there is no waste disposal problem or yield loss
Strict quality control means no food safety worries for your guests
Our onions are grown by our sister company Rio Farms and processed by Gills Onions, allowing seemless growing and processing
Stable pricing and year-round availability makes for easy food cost planning
Washed and ready to use
Exact specifications provide consistent ingredients for your recipies
Recyclable packaging reduces waste disposal costs and is environmentally friendly
No preservatives or additives
Resealable packaging
Pricing Programs
Tailored programs to fit your needs
Stable pricing
Quality Assurance
In-house quality assurance laboratory and third-party inspection
Processed under HACCP program
American Institute of Baking certified processing facility
Kosher Certified by Rabbinical Council of California
For more than twenty years, Gills Onions has been processing fresh onion products and distributing them across the nation. Our products are 100% usable and 100% natural. You receive the assurance of the safest, highest quality onions from our continued physical, chemical and microbial testing. If you're still cutting your own onions, its a crying shame. Try our way, the Gills Onions way.
What Makes Us the Best
Our onions are 100% usable, there is no waste disposal problem or yield loss
Strict quality control means no food safety worries for your guests
Our onions are grown by our sister company Rio Farms and processed by Gills Onions, allowing seemless growing and processing
Stable pricing and year-round availability makes for easy food cost planning
Washed and ready to use
Exact specifications provide consistent ingredients for your recipies
Recyclable packaging reduces waste disposal costs and is environmentally friendly
No preservatives or additives
Resealable packaging
Pricing Programs
Tailored programs to fit your needs
Stable pricing
Quality Assurance
In-house quality assurance laboratory and third-party inspection
Processed under HACCP program
American Institute of Baking certified processing facility
Kosher Certified by Rabbinical Council of California
U.S. Fisheries Operations Sustainable: Study
JUNE 25, 2007 -- WASHINGTON, D.C. - A new report from the National Oceanic and Atmospheric Administration's (NOAA) here concluded that the vast majority of U.S. fisheries are sustainably managed.
"The bottom line is that if a species of fish is in the store or on the menu, the stock is available to meet consumer demand," said NFI president John Connelly National Fisheries Institute (NFI). "It is our industry's goal to provide American families with healthy, delicious seafood now, while at the same time conserving plenty for future generations. The NOAA report highlights our efforts to achieve this balance."
The stocks assessed by NOAA in the report, "Status of Fisheries of the United States," account for 90 percent of U.S. harvests. Of stocks reviewed this year, more than three-quarters are healthy, meaning they are at or exceed optimal population levels. Fish stocks can fluctuate due to natural environmental factors as well as fishing practices. Species with a low population will undergo a rebuilding plan developed by the regional fishery management councils to restore the fish to sustainable levels.
"A fish stock categorized as 'overfished' doesn't mean it is on the verge of extinction," Connelly explained. "Just as there is an indicator in our cars to tell us how much gas remains in the tank, this report provides feedback about fish stocks. You want to replenish you gas supply before hitting 'E,' and fisheries managers want to put plans in place to replenish their livelihood before fish species are threatened."
The "overfished" determination factors in a safety margin that ensures the fish population will be able to recover.
Recent renewal of the Magnuson-Stevens Act (MSA), the law that provides the basis for fisheries operations in U.S. federal waters, strengthened fisheries managers' abilities to help end overfishing and maintain sustainability of U.S. stocks. Provisions in MSA build on current best practices and improve the role that science plays in conserving fish and marine ecosystems. Using the latest technology and statistics, local management decisions can be made in real time, ensuring fishermen limit harvest and leave enough fish in the water so that the stocks are able to replenish.
Under NOAA Fisheries, the federal government oversees a system of eight regional fishery management councils covering fisheries from Maine to Hawaii. The decision-making authority rests with these regional councils, which are comprised of representatives of the various sectors involved in fisheries. The diversity of interests represented on the councils has helped ensure all parties have a voice in the regulatory process.
Friday, June 22, 2007
Special While Supplies Last!
South African lobster tails are renowned worldwide for their incredible sweetness and tender texture. Once you try these incredible tails you'll be hooked! These tails are from the icy cold waters off the coast of South Africa that produce a superior flavor that keeps customers coming back!
Thursday, June 21, 2007
Profit is Spelled Y-i-e-l-d
“Yield is everything” says Stock Yards President Mark Saviski. As and example, he explains that a whole beef tenderloin yields 50% of its weight. So, while the product costs $10.00 per pound to buy, it costs $20.00 per pound to serve, excluding labor, additional ingredients, and other costs. Of course the remaining 50% of the filet doesn’t have to go to waste.
What’s left when the desired cuts are made is called “by-product”: it includes items like medallions, tenderloin tips, and tenderloin tails. If the restaurant’s menu features entrees based on by-product cuts-like beef brochettes, stir-fry, stew and chili-waste is minimized and yield goes up and cost per serving goes down. Many venues, however are not service many stews or stroganoffs. Stock Yards was a pioneer of portion controlled steaks. With portion control the customer knows the exact number of servings in a pound of meat. Quality, and consistency - Stock Yards
Rumors of a Safeway..But No Word On Restaurants at The Dunes In Marina
The Dunes nearly full
First stores slated to open in October
By VICTOR CALDERON
The Salinas Californian
With 95 percent of its retail space leased, the biggest shopping center under construction in Monterey County is primed to transform the landscape for area shoppers - and competing businesses.
National chain stores will fill most of the 365,000-square-foot center going up at the former Fort Ord in Marina, project officials said Wednesday.
The center is part of The Dunes on Monterey Bay, known as University Village until last week, when developers announced a name change. The change was an internal decision that won't affect the development's components, a spokesman said.
The first buildings of the shopping center have already gone up at Imjin Parkway and Second Avenue alongside coastal Highway 1. They're the first elements of the planned 429-acre residential and commercial Dunes development between downtown Marina and California State University, Monterey Bay.
Stores will begin to open in October, with Target and Kohl's among the first to welcome shoppers, said Bob Schaffer, spokesman for Marina Community Partners. The partnership includes developers Shea Properties, Shea Homes and Centex Homes, and the city of Marina Redevelopment Agency.
Other stores that will open in the center are Best Buy, Old Navy, outdoor gear dealer REI, a Michael's craft store and Bed Bath & Beyond. "We're happy to be at this point," Shaffer said. "When we began, we were unsure about interest in the retail space, but we're certainly pleased with the response we've gotten."
Groundbreaking of the retail center took place in January on the site that once housed crumbling roads and sagging military buildings. Full occupancy for the stores is expected in early 2008, project officials said.
Over eight years, developers plan to build more than 1,230 housing units throughout The Dunes project, 30 percent of which will be affordable. The Dunes will also include two hotels and a 700,000-square-foot business park.
Another component is the planned Tenth Street mixed-use district, anchored by a 12-screen cinema, restaurants and shops with more than 30 housing units above the retail businesses. Developers are pursuing both local and national tenants for the area, Schaffer said, which will see a groundbreaking likely in mid-2008.
A boardwalk will link both districts to the beach across Highway 1, parks and the greater community.
Construction on The Dunes' residential units is expected to begin in October, officials said.
First stores slated to open in October
By VICTOR CALDERON
The Salinas Californian
With 95 percent of its retail space leased, the biggest shopping center under construction in Monterey County is primed to transform the landscape for area shoppers - and competing businesses.
National chain stores will fill most of the 365,000-square-foot center going up at the former Fort Ord in Marina, project officials said Wednesday.
The center is part of The Dunes on Monterey Bay, known as University Village until last week, when developers announced a name change. The change was an internal decision that won't affect the development's components, a spokesman said.
The first buildings of the shopping center have already gone up at Imjin Parkway and Second Avenue alongside coastal Highway 1. They're the first elements of the planned 429-acre residential and commercial Dunes development between downtown Marina and California State University, Monterey Bay.
Stores will begin to open in October, with Target and Kohl's among the first to welcome shoppers, said Bob Schaffer, spokesman for Marina Community Partners. The partnership includes developers Shea Properties, Shea Homes and Centex Homes, and the city of Marina Redevelopment Agency.
Other stores that will open in the center are Best Buy, Old Navy, outdoor gear dealer REI, a Michael's craft store and Bed Bath & Beyond. "We're happy to be at this point," Shaffer said. "When we began, we were unsure about interest in the retail space, but we're certainly pleased with the response we've gotten."
Groundbreaking of the retail center took place in January on the site that once housed crumbling roads and sagging military buildings. Full occupancy for the stores is expected in early 2008, project officials said.
Over eight years, developers plan to build more than 1,230 housing units throughout The Dunes project, 30 percent of which will be affordable. The Dunes will also include two hotels and a 700,000-square-foot business park.
Another component is the planned Tenth Street mixed-use district, anchored by a 12-screen cinema, restaurants and shops with more than 30 housing units above the retail businesses. Developers are pursuing both local and national tenants for the area, Schaffer said, which will see a groundbreaking likely in mid-2008.
A boardwalk will link both districts to the beach across Highway 1, parks and the greater community.
Construction on The Dunes' residential units is expected to begin in October, officials said.
New eatery is a family affair
By JESSICA DAVIS
The Salinas Californian
At Wing Stop, a chicken-wing restaurant newly opened in northeast Salinas, almost all of the franchise owner's family members are involved in the production and management of the dine-in/take-out eatery - including 12-year-old Kalanni Young.
Kalanni, daughter of Wing Stop co-owners and Salinas residents Willie and Claudia Young, started helping out by cleaning tables when the restaurant opened about six weeks ago. Then she took orders from guests for a brief period. Now, Kalanni is out in the field with her grandmother handing out flyers to area residents.
"Luckily, all our siblings live in town and we can rely on them for support," said General Manager Yolanda Pena, Claudia Young's sister. Pena said at least one family member is in Wing Stop at all times.
Wing Stop is in the Creek Bridge Shopping Center on Constitution Boulevard at Manchester Drive. The restaurant's grand opening will be held sometime in the next two weeks, Willie Young said.
The family had a dream of opening a chicken-wing-style restaurant, Pena said, and decided to buy a franchise from Wing Stop Restaurants Inc., based in Richardson, Texas.
"We decided it would be better than a mom-and-pop-type restaurant," Pena said.
"If a Wing Stop came into town, it could have blown us out of the water."
The Salinas Wing Stop has had a successful opening, pulling in more than the average Wing Stop restaurant in its opening weeks, Pena said.
"I knew some people would like it, but I didn't expect it to be as popular as it is," Willie Young said.
Young said there is a niche for wing-style restaurants. He is considering opening another store in Gilroy or Monterey.
"It's different. It's not the normal," Young said. "There isn't anyone in Salinas that doesn't like chicken."
The restaurant features nine different hot-wing flavors, including the two most popular - lemon pepper and garlic parmesan.
All food is cooked fresh when ordered, Pena said.
Customers can call in orders. Catering is available.
According to the Wing Stop Web site, 109 stores are to open in California by 2009.
Wednesday, June 20, 2007
CUSTOMER TOOL KIT
Here is a handy feature for customers purchasing from US Foodservice San Francisco. These forms are available on a CD and ready to load onto your computer.
BUSINESS OPERATIONS
20 Ways to Boost Your Take Out Sales
37 Ways to Boost Your Sales
Banking Policy and Procedures for Servers/Waiter
Basic Income Statement
Basic Ratios Tools
Beverage Purchasing Journal (Sample)
Beverage Purchasing Journal
Business Hours Poster
Business Plan (Sample)
Cash Handling Tips
Daily Income Statement
Demographics Reports (Sample)
Evaluating Restaurant Profitability
Federal and State Tax Information Websites
Food Cost Control Best Practices
Food-Nonfood Purchasing Journal
Food-Nonfood Purchasing Journal (Sample)
Labor Cost Control Best Practices
Menu Analysis Profitability Tools
Menu Costing
Menu Costing Spreadsheet
Menu Management Workshop
New Restaurant Opening Checklist
Recipe Template (Sample)
Restaurant Chain of Command
Restaurant Income Statement (Sample)
Restaurant Opening Budget
Restaurant Phone List
Reporting Tip Income
Restaurant Vendor Phone List
Up-Selling Games Bingo
Up-Selling Games Tic Tac Toe
Up-Selling Games The Floating $10 Bill
Up-selling Games Poker
Up-Selling Games The Perfect Guest Check
Weekly Income Statement
Weekly Labor Schedule Template
Why Do Small Business Fail?
EMPLOYMENT
Application For Employment
Commitment to Employee
Employee Handbook Checklist
Employee General information Quiz
Employee Satisfaction Survey
Employee Timecard
Hiring Check List
Interview – Back of House
Interview – Front of House
Interview – Manager
Interview Rating
Interviewing and Selection Tips
Job Analysis
Long form – application
Mini Application
New Hire Checklist
Offer Letter For Hire
Pre-screening Compatibility Test
Pre-screening Math Test
Progressive Counseling Form
Recruiting Card
Recruiting Ideas
Reference Verification Form
Sample Drug and Alcohol Policy
Sample Job Description Host
Sample Job Description General Manager
Sample Job Description Bus/Dishwasher
Sample Job Description Cook
Sample Job Description Server
Suggested Letter to Unsuccessful Candidates
Telephone Reference Verification Form
Termination Check List
EMPLOYEE INFORMATION
Employee Handbook
Employer Time Off Report
Employee Info
Opening Training Schedule (Sample)
Telephone Reference Verification Form
Time Off Request
Food Quality
Food Quality Checklist
Food Safety Inspection Form
FIRST AID
CPR (Artificial Respiration) Adult
First Aid for Burns
First Aid for Choking (Adult)
HEALTH
Health Inspection Check List
Manager on Duty Inspection
Pro Active Food safety Program
State Health Department Websites
Temperature Log
MANTINANCE
Back of House Cleaning List
Back of House Closing List
Back of House Opening List
Bar Side Work List
Clean Force (Cleaning Supplies)
Front of House Closing List
Front of House Opening List
Front of House Cleaning List
Master Cleaning Schedule (Front of House)
Master Cleaning Schedule (Back of House)
Master Cleaning Schedule (Restaurant)
Restroom Checklist
Server Side Work
BUSINESS OPERATIONS
20 Ways to Boost Your Take Out Sales
37 Ways to Boost Your Sales
Banking Policy and Procedures for Servers/Waiter
Basic Income Statement
Basic Ratios Tools
Beverage Purchasing Journal (Sample)
Beverage Purchasing Journal
Business Hours Poster
Business Plan (Sample)
Cash Handling Tips
Daily Income Statement
Demographics Reports (Sample)
Evaluating Restaurant Profitability
Federal and State Tax Information Websites
Food Cost Control Best Practices
Food-Nonfood Purchasing Journal
Food-Nonfood Purchasing Journal (Sample)
Labor Cost Control Best Practices
Menu Analysis Profitability Tools
Menu Costing
Menu Costing Spreadsheet
Menu Management Workshop
New Restaurant Opening Checklist
Recipe Template (Sample)
Restaurant Chain of Command
Restaurant Income Statement (Sample)
Restaurant Opening Budget
Restaurant Phone List
Reporting Tip Income
Restaurant Vendor Phone List
Up-Selling Games Bingo
Up-Selling Games Tic Tac Toe
Up-Selling Games The Floating $10 Bill
Up-selling Games Poker
Up-Selling Games The Perfect Guest Check
Weekly Income Statement
Weekly Labor Schedule Template
Why Do Small Business Fail?
EMPLOYMENT
Application For Employment
Commitment to Employee
Employee Handbook Checklist
Employee General information Quiz
Employee Satisfaction Survey
Employee Timecard
Hiring Check List
Interview – Back of House
Interview – Front of House
Interview – Manager
Interview Rating
Interviewing and Selection Tips
Job Analysis
Long form – application
Mini Application
New Hire Checklist
Offer Letter For Hire
Pre-screening Compatibility Test
Pre-screening Math Test
Progressive Counseling Form
Recruiting Card
Recruiting Ideas
Reference Verification Form
Sample Drug and Alcohol Policy
Sample Job Description Host
Sample Job Description General Manager
Sample Job Description Bus/Dishwasher
Sample Job Description Cook
Sample Job Description Server
Suggested Letter to Unsuccessful Candidates
Telephone Reference Verification Form
Termination Check List
EMPLOYEE INFORMATION
Employee Handbook
Employer Time Off Report
Employee Info
Opening Training Schedule (Sample)
Telephone Reference Verification Form
Time Off Request
Food Quality
Food Quality Checklist
Food Safety Inspection Form
FIRST AID
CPR (Artificial Respiration) Adult
First Aid for Burns
First Aid for Choking (Adult)
HEALTH
Health Inspection Check List
Manager on Duty Inspection
Pro Active Food safety Program
State Health Department Websites
Temperature Log
MANTINANCE
Back of House Cleaning List
Back of House Closing List
Back of House Opening List
Bar Side Work List
Clean Force (Cleaning Supplies)
Front of House Closing List
Front of House Opening List
Front of House Cleaning List
Master Cleaning Schedule (Front of House)
Master Cleaning Schedule (Back of House)
Master Cleaning Schedule (Restaurant)
Restroom Checklist
Server Side Work
Tuesday, June 19, 2007
Hebrew National introduces new franks, online promotion
By Ann Bagel Storck on 6/19/2007 for Meatingplace.com
ConAgra Foods brand Hebrew National has introduced Jumbo Beef Franks, which promise the same taste as a regular Hebrew National frank at nearly twice the size.
To help promote the new offering, Hebrew National is encouraging consumers to "Raise Your Hot Dog Inner Quality" at HebrewNational.com. The online quiz aims to educate consumers about the brand's kosher beef franks and the kosher production process.
According to a poll of 500 working mothers conducted by Ketchum Public Relations and M/A/R/C Research for Hebrew National, almost half of moms (49 percent) are unsure of what's inside a hot dog. When asked about the contents, moms surveyed suspected fillers (80 percent), by-products (76 percent), artificial flavors (66 percent), artificial colors (64 percent) and low-quality beef (63 percent).
Hebrew National Answers To A Higher Authority
The Kosher Difference
Hebrew National is proud to announce that all its products are now under the kosher supervision of the internationally recognized Triangle organization.
You’ve heard the word kosher, but did you know that it literally means “fit to eat”? Hebrew National must follow strict biblical dietary laws, use only certain cuts of beef, and meet the highest standards for quality, cleanliness, and safety.
For over 100 years, our commitment to manufacturing products of only the highest quality has meant that artificial preservatives, flavors, colors, and by-products are simply not allowed. Kosher also stands for quality and goodness, and that’s why we believe our franks have premium taste.
Triangle K Kosher Supervision
Kosher means "proper," referring to foods which are acceptable to be eaten by those of the Jewish faith who practice and observe certain dietary laws as prescribed in the Torah, the Bible. Such foods and food product derivatives are said to fall under the laws of kashruth. These laws come primarily from the Bible, with additional Rabbinical decrees which have been handed down through generations of time. In order for the Triangle to be affixed to any product, rabbinical supervision of the food preparation process is required. This includes examination of ingredients, as well as processing and packaging equipment.
About Triangle Kosher Certification
The Triangle symbol is a trademarked logo that signifies "kashruth" (kosher) as defined by the most stringent Jews who follow Orthodox Jewish Law. Kosher certification with the Triangle means that a product is certified kosher and recognized as such. The organization offers it's rabbinical supervision and certification on any ingredient or product that meets the strictest criteria of what makes such items kosher. Triangle is a symbol of integrity representing the most trusted and reliable name in strict rabbinical food certification and supervision. For over a half century, Triangle has been committed to making kosher food products available to people around the world in the widest variety of food products.
About Rabbi Jehoseph H. Ralbag
Rabbi Ralbag, Head Kashruth Administrator (kosher supervisor) of the Triangle organization, was born in the Holy City of Jerusalem. He studied at the Yeshivahs Etz Chayim and Merkaz Harav in Jerusalem . He received Semicha (rabbinical ordination) with the highest honors, Yore Yore Yodin Yodin, by the most pious Rabbis of the Holy Land , Rabbi Iser Zalman Meltzer - Rosh Yeshivah of Yeshivahs Etz Chaim, Rabbi Yacov Moshe Charlap - Rosh Yeshivah of Merkaz Harav, and Rabbi Hirsh Pesach Frank - Chief Rabbi of Jerusalem and others.
Rabbi Ralbag is presently the Rov (head rabbi) of Congregation Bnai Israel in New York City, a strictly Orthodox Kehila (community). An accomplished writer, Rabbi Ralbag is the author of the Sefer Imre Yehosef, a scholarly book on Halacha (Jewish law), and has also contributed numerous Torah articles to the American Rabbinical Journals, HaPardes and HaMaor, and to the Jerusalem Torah Journal, Kol Torah. In addition, Rabbi Ralbag is the Kashruth Consultant of the National Magazine, "The Synagogue Light" and is an executive member of the Union of Orthodox Rabbis of the United States and Canada, Agudas HaRabonim.
Manufacturing KosherWhile there may be slight variations from plant to plant, the requirements for the manufacture of all kosher food are based on the same fundamental principle of Jewish Dietary Laws: only kosher ingredients processed in kosher equipment.
Investigation of the Manufacturing Facility
Any manufacturer of food or food products within the boundaries of the Dietary Laws can apply for kosher certification. The first step is the investigation of the plant and its procedures, as well as the ingredients, equipment, and processes used in the production of the product. This investigation is conducted by a special supervisor, the mashgiach, or an ordained Orthodox rabbi.
If the ingredients have already been certified as kosher, the mashgiach may still have to inspect the manufacturer's plant. In some cases, the certifying service may recommend changes in a product's ingredients; in other cases, it may recommend structural changes in the plant.
If the preliminary investigation indicates that the ingredients and procedures are acceptable, the manufacturer is informed as to the nature of rabbinical supervision required for the food product for a specific period of time. Each individual food product must be inspected and certified separately, and the certification process is ongoing; each product must be inspected every year.
The projected relationship between the manufacturer and the rabbinic organization granting supervision and certification is formalized in a written agreement.
Kashruth Food and Ingredients
The use of chemicals and food additives has made it increasingly difficult to determine the kashruth status of a product. This has resulted in stringent supervision and inspection of all ingredients and equipment used for the preparation of any one food product. These standards are so exacting that an entire formula can be prohibited if the supervising rabbi finds in it even a single non-kosher ingredient that makes up only one-tenth of one percent of the total.
The Kosher Law Enforcement Division
In an effort to protect kosher-observant consumers, kosher laws have been incorporated into various state codes. In New York the Kosher Law Enforcement Division (KLED) is maintained to aid its large Jewish population and protect consumers from the mislabeling and misrepresentation of food products. A division of the state's Department of Agriculture and Markets, KLED's tasks include ensuring that business selling any item with kosher certification - particularly meat and poultry products - adhere to the state's labeling laws. Stated Rabbi Rubin, "We feel the consumer is to be protected. If a market section says it is kosher, it should be kosher without the buyer having to carefully check the ingredients."
The legal protection for kosher consumers was first introduced into American law in 1915. According to Kashrus, "New York has continued its leadership role by setting standards for the development of new ways to guard against fraud and misrepresentation in the sales and distribution of kosher food" KLED laws require that meat and meat parts (including poultry) be identified as kosher through the use of tags and plumbas. The regulations also address the procedures to be followed with respect to the required washing of meat and the method of transportation.
Sea urchin success: Company supplies Tri-Counties, nation with ‘uni’
By Michael CervinSpecial to the Business Times
June 18, 2007
It may come as a surprise to learn the Channel Islands are considered one of the best places in the world to harvest fresh sea urchins, commonly known as uni at the sushi bar.
The meat inside the urchin, called roe, is a delicacy in Japan. Sixty percent of uni harvested in the United States is exported to overseas markets.
In 2006, 11 million pounds of sea urchins were harvested in the United States. Nearly 6 million pounds of that were brought into port in Santa Barbara and about 2.5 million pounds were off-loaded in Ventura, according to the state Department of Fish and Game. This makes the Central Coast the leading provider of sea urchins in America ,with more than 8 million pounds harvested.
Most California uni is consumed in sushi bars locally at Japanese restaurants such as Piranha in Santa Barbara, I Love Sushi in Ventura and Yanagi Sushi in Pismo Beach, as well as across the nation.
Amanda Cover, the manager at Piranha, said the restaurant have been serving uni for 25 years. “I’ve traveled all over the U.S. and you see Santa Barbara uni everywhere,” she said.
Although she believes there’s a learning curve to educate new customers about sea urchin, she sees more people willing to try something new.
“The only uni we serve is from right down the street at the docks.” For Piranha, like most sushi houses, fresh is best. Even traditional restaurants are incorporating uni into their menus.
Budi Kazali, chef/owner of the Ballard Inn & Restaurant in Los Olivos routinely uses fresh uni at winemaker dinners.
Brian Colgate, owner of the Santa Barbara Fish Co. on the docks in Santa Barbara, sells uni in 80- and 300-gram trays and gives out samples.
Although he supplies many Tri-Counties sushi houses, his Web site has given him broad marketing appeal and has allowed him to ship across the United States and overseas.
“We only carry Grade A roe,” he said, and for that, an 80-gram tray, about seven strips of roe, sells for $14.99. There are as many as eight different grades, with the best roe possessing a bright orange or yellow color.
Santa Barbara Fish Co. has contracts with commercial fisherman and sells direct to the public from its small store at the harbor. The company sells live urchins as well for those who are more adventurous.
Santa Barbara and Ventura were not always the two best off-loading ports, however. For a long time, Northern California harvested uni, and they still do, though in less impressive numbers. The unpredictable weather made it less economically feasible to harvest urchins in the Monterey Bay.
Since sea urchins feed primarily on kelp, excessive cold water doesn’t always provide the nutrients that warmer waters do. Therefore, the roe is less commercially viable. With the confluence of warm and cold waters off the Channel Islands, the area has become an ideal location to dive and harvest sea urchin.
The California sea urchin industry survives because more than 300 divers, operating from 180 vessels, are harvesting at depths typically 20 to 60 feet, according to the Fish and Game Commission.
The most common types of harvested sea urchin are red, followed by purple and green.
A decade ago 90 percent of the fresh roe harvested in California, Oregon and Washington was sent overseas, but when prices plummeted in Asian markets, the sea urchin industry took a beating financially.
“When the Japanese economy declined in the 1990s, fisherman began to focus on domestic markets,” said Vern Goehring, executive director of the California Sea Urchin Commission, based in Sacramento. “We see a 60/40 split, with the majority of uni being exported,” Goehring said. “The highest value is in the domestic market, but the greater volume is shipped overseas.”
According to 2005 estimates, exports of uni to Japan totaled $28 million in sales, followed by Hong Kong and Taiwan, with $5.3 million and $1 million, respectively.
Monday, June 18, 2007
Ted Nugent Rips Sir Paul for Firing Burger Eating Roadies
Ted Nugent: 'Live and let live' foreign idea to leftBy Ted Nugent, Texas Wildman
Sunday, June 17, 2007
I like sizzling meat on the grill. Wild, huh? Anybody? Now, we all know ol' Nuge isn't by any stretch of the imagination a weirdo when it comes to an omnivorous diet.
Especially here in the great Republic of Texas, a smiling, drooling preference for succulent, protein-rich, nutritious backstrap over aromatic mesquite coals is as American and natural and right as Mom, apple pie and the flag. It's beautiful, really.
But a culture war rages against such universal, self-evident truths. It would be laughable if it were not so deranged. Some weirdos actually are on a crusade to outlaw the consumption of flesh.
I have musical touring associates who have been fired from their jobs with ex-Beatle Paul McCartney for sneaking a hamburger.
You heard that right. Fired for eating meat by an animal-rights maniac, hard-core vegan bass player.
The entire agenda of the gazillion-dollar-financed joke known as PETA literally is dedicated to outlawing meat.
Neither I, nor any hunter or meat eater on the planet, has any desire whatsoever to influence any vegetarian's choice of diet or to force them to eat meat. We are the friendly, tolerant Americans.
This is but one of many issues that represent the line drawn in the sand between liberals and conservatives.
Our own intrepid opinion editor at the Trib, my friend John Young, doesn't want to simply make the choice to be unarmed and helpless for himself. He has again recently insisted that you and I must also comply with his soulless condition of unarmed helplessness in "gun-free zones."
Nobody from our side wants to force anybody to have a gun or defend themselves. It is us, the conservatives, who are for individual choice.
Taxation, confiscation
As for the American left: One hears the words of Mao Tse-Tung come broiling out of the mouths of its heroes, when Ted Kennedy and Hillary Clinton et al unflinchingly push for "redistribution of wealth."
Central Texas' own Chet Edwards has the audacity to support taxing the after-tax life savings of American families following the death of a loved one.
The unfair, un-American, unconstitutional death tax literally destroys mom-and-pop businesses across the land. Think about it.
The wall that once symbolized communism is down, yet some still want to give it a shot. Dear God in heaven, help us.
Recently, Danny Glover, an otherwise fine actor, embarrassingly abused his uniquely American freedoms by siding with the communist Venezuelan dictator Hugo Chavez to finance what clearly appears to be an anti-American propaganda film. Nice.
Meanwhile, right there in that communist country, old Hugo is shutting down an entire media network for daring to challenge his heavy handed, corrupt, dictatorial policies.
This is a leader who has proudly sided with terrorist support groups, and Danny Glover gives him a big hug.
If a Venezuelan citizen were to do so with President Bush, I am confident that Chavez would not respect that individual's right to free expression.
Venezuela gives its citizens no right to free expression. Glover must be blinded by the trees in that forest.
Examine the agendas of the liberal "party of peace." Its members clearly don't believe you and I are smart enough or capable of making our own choices in life.
While conservatives "live and let live," the left arrogantly thinks it knows better than we do and will burden "we the people" with more government control until we are taxed to death.
Watch them. Listen, pay attention and blow whistles.
Educate your family, neighbors, friends, co-workers and hunting buddies on how dangerous such control is against the American Dream of individual pursuit of happiness.
Throw off the shackles of government-run slavery. Stand up for individual independence. Enough is enough.
Hey, Hugo and Hillary, leave me alone.
US Foodservice San Francisco Gone Green
US Foodservice San Francisco is the first broadline national foodservice distributor to become a “CERTIFIED GREEN BUSINESS”
U.S Foodservice ~ San Francisco has implemented planet the following Earth
friendly procedures to achieve our “Green” initiatives.
Water Conservation Actions:
Recycle water from refrigeration units
Landscape with drought resistant foliage
Installed drip system
Energy Conservation Actions:
Changed facility lighting to T8 Lamp Bulbs
(Save 37% on energy and give off 71% more light)
Telefleet Technology ~ Battery charging monitoring
(Only charge batteries when needed)
Thermal Paint in Trailers
(Helps cool trailers 33% faster)
Energy Star Equipment
Solid Waste Reduction & Recycling Actions:
Paper Recycling
Cardboard Recycling
Shrink Wrap Recycling
Tire Recycling
*Tonnage to Landfill has been reduced by 66%
Fuel Conservation Actions:
Computer Based Routing System
Bio-diesel Equipped Trucks & Trailers
U.S Foodservice ~ San Francisco has implemented planet the following Earth
friendly procedures to achieve our “Green” initiatives.
Water Conservation Actions:
Recycle water from refrigeration units
Landscape with drought resistant foliage
Installed drip system
Energy Conservation Actions:
Changed facility lighting to T8 Lamp Bulbs
(Save 37% on energy and give off 71% more light)
Telefleet Technology ~ Battery charging monitoring
(Only charge batteries when needed)
Thermal Paint in Trailers
(Helps cool trailers 33% faster)
Energy Star Equipment
Solid Waste Reduction & Recycling Actions:
Paper Recycling
Cardboard Recycling
Shrink Wrap Recycling
Tire Recycling
*Tonnage to Landfill has been reduced by 66%
Fuel Conservation Actions:
Computer Based Routing System
Bio-diesel Equipped Trucks & Trailers
Sunday, June 17, 2007
Olallieberry Pie
7 cups fresh or frozen berries3⁄4 cup sugar (tart) or 1 1⁄2 cups sugar (sweet)
1/3 cup instant tapioca
¼ tsp. salt
Mix together and let stand while you make your favorite crust. Bake at
350° for 45 min. Bake 15 minutes longer if using frozen berries.
Crust Ingredients:
2 1/4 cups all purpose flour
1 tablespoon sugar
1/2 teaspoon salt
7 tablespoons chilled unsalted butter, cut into 1/2-inch cubes
1/3 cup chilled solid vegetable shortening, cut into 1/2-inch cubes
6 tablespoons (about) ice water
To Prepare Crust:
Blend flour, sugar, and salt in processor. Add butter and shortening; using on/off turns, cut in until mixture resembles coarse meal. Add 5 tablespoons ice water and process until moist clumps form, adding more water by teaspoonfuls if mixture is dry. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 1 hour.
Subscribe to:
Posts (Atom)