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News in Review
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Food Quiz
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Get a Game Plan
By: Dr. Jerry Newman
Deciding what you want out of your crew will help you hire the right people.
I got an e-mail from one of my legions of readers (legions being defined as three) several weeks ago. He asked me what test he should use to select new crew members. I wish the answer was Chinese Menu simple: Pick one from column A and one from column B. In reality, you have to answer two questions. Question 1: What behaviors do I want crew members to show? Question 2: How do I select applicants who will show those behaviors?
Question 1: What behaviors?
For the past several months I’ve been interviewing chief people officers, chief operations officers, and key members of their staffs in some of the largest quick-serves in the world. One of the key questions is always, “What do you want your people to do?” Sometimes the answer is easy and scripted in great detail. When an angry customer comes to the front counter, Yum! folks want to see BLAST. The acronym stands for Believe the customer is right, Listen, Apologize, Solve the problem, and Thank.
But what should crew members do when there’s no manager or acronym immediately available to guide them? This, I think, is the true question. What should your brand stand for?
If you want to be great, the answer to this question should be the same whether it’s Jim Skinner, David Novak, or any restaurant general manager or crew member answering. No brand can script everything it wants employees to do. Consider this real situation I encountered:
It’s my eighth and final restaurant, approaching the end of a two-year stint as an undercover crew member. Aaron, an 18-year-old assistant manager, is scheduled to interview me. As he walks up to begin the questions, he spots the line on the application asking for birth date. Aaron looks puzzled and says in all sincerity, “I don’t think the law allows me to hire you. You’re too old.”
It takes me a full minute to realize he’s had just enough training to be dangerous.
Aaron thinks the Age Discrimination in Employment Act forces him to not hire me. Good naturedly he accepts my “reinterpretation” of the law, and the remainder of the interview goes well. Clearly, you can’t script the response an Aaron should give to a senior applicant.
I hope it’s also clear that Aaron’s response wasn’t ideal. So what should you do? One key is to craft a brand plan to guide behavior. McDonald’s calls it the Plan to Win. Yum calls it HWWT2–How We Work Together, How We Win Together. Burger King calls it the True North Plan.
Do you have a plan? What do you stand for? When crew members meet one...
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In the modern world of business, it is useless to be a creative original thinker unless you can also sell what you create. Management cannot be expected to recognize a good idea unless it is presented to them by a good salesman.
- David M. Ogilvy
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View updated pricing and information each week on the website for the following food-commodity markets:
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Beef, Veal & Lamb |
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Beef production last week declined 2.7% and was 6.5% less than a year ago. Many of the beef markets are starting to rebound as last minute Memorial Day Holiday product is procured. History suggests that many beef markets could remain fairly inflated over the next few weeks or so before turning moderately downward. March US beef imports were the third largest for any month since July 2007. US beef imports could wane over the next few months if the dollar value continues to decline. Smaller beef imports are typically very bullish for 90% beef trimming prices. Price USDA, FOB per pound.
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Dairy |
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March US butter exports were 88.3% less than last year and the smallest for any month since June 2007. With Oceania butter being sold on the international market below $1 per pound, poor US butter exports are anticipated to persist which should mitigate any pending seasonal butter market increases. March US cheddar cheese exports were the smallest in 19 months. The CME cheese markets have likely bottomed. Fall 2009 class III milk futures continue to carry an excessive price premium. Prices per pound, except Class I Cream (hundred weight), from USDA.
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Poultry |
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Chicken exports during March remained strong despite challenged economies and a relatively inflated US dollar. March US chicken exports were 7% larger than last year. Since March, the dollar has depreciated and the H1N1 flu has spooked pork demand in various countries. Both of these factors are bullish for US chicken exports and chicken leg quarter prices. The chicken breast markets continue to firm. The boneless skinless chicken breast market below has climbed to its highest price level since the summer of 2007. Ongoing chicken production cutbacks are expected to lead to additional modest chicken breast market increases. The chicken wing markets are relatively steady. Prices USDA, FOB per pound except eggs (dozen).
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Seafood |
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March US total shrimp (8.8%) and shell on shrimp (8.1%) imports were both larger than last year due to increases in trade with almost all major exporting countries. Roughly 85% of the shrimp consumed in the US is imported. Shrimp imports may be waning due to the decline in the US dollar. The shrimp markets are modestly firming. March US salmon filet/steak imports were 9.5% more than a year ago. Prices for fresh product, unless noted, per pound from Fisheries Market News.
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Pork |
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Pork production last week declined 1.8% and was 1.8% less than the prior year. March US pork exports were .7% larger than a year ago due in part to a 43% increase in ham exports. Most of the increase in ham trade was directed to Mexico. Due to the H1N1 flu, pork consumption in various countries including Mexico and China has waned. Additionally, some import bans continue for US pork. Going forward, US pork exports could struggle which is very bearish for the ham market. Ham prices are likely to remain below 2008 levels. Prices USDA, FOB per pound.
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Produce |
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The tomato markets are depressed. Tomato shipments from Florida last week jumped 25% as the central part of the state has assumed the burden of output. Mexican tomato shipments remain light. Produce demand, as a whole, is lackluster which is contributing to the economical tomato prices. Tomato supplies could remain adequate through the month. The eastern tomato harvest may wane, however, as the chief output areas transition north this summer. The lettuce markets are moving downward. Lettuce prices are anticipated to remain above 2008 levels this spring. Prices USDA FOB shipping point unless noted (terminal).
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Oil and Grains |
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The USDA is forecasting significantly tighter corn supplies in the next year. 2009/10 crop challenges may bring notable market volatility to corn and soybeans. Prices USDA, FOB.
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Canned and Frozen Food |
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Tomato Products, Canned - According to the CLFP, the March 1st canned tomato inventory was 5.7% less than the previous year due to a 16% increase in disappearance (implied demand). The canned tomato markets are firm. Prices per case (6/10) FOB, unless noted from ARA.
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Processed Fruits and Vegetables - Planting delays continue in the Midwest and East. Relatively inflated canned vegetable prices are likely to endure into the summer. Prices FOB per case from ARA.
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Naming second thoughts
Community member Noman writes...
I've spent hours filling out forms for the state and city on my new joint. After filling out the "fictitious name" papers, I've started having second (third and fourth) thoughts about the chosen name of "Deuce McGee's" Grille. I've read Brandon's articles on logos so much that I'm nearly paralyzed. We have a cowboy riding a seahorse for a logo. The place is above average but not...
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Bussing Wage.... Should I Quit? What should I say?
Community member Drjisbackk writes...
I live in Florida and I'm a newbie to the resturant business. I just started to work yesterday as a busser. I get paid $5/hr + tip out at the end of the night... Yesterday I worked with a friend so there was 2 bussers on the floor and maybe 5-6 waiters. I worked an 8 hour shift on a regular night (not too busy/ not slow). At the end of the night i had to split $29 in tip outs. So $14.50 a piece. I did the math and it comes out...
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Limey Water
Community member DLou writes...
This last week we began to notice that our white gravy mixes were seriously breaking down at a rapid rate as they sat at temperature on the steamtable! How frustrating! Out of curiousity, I phoned the water treatment plant and asked if there was any chemical that they had or had not put into the water lately, that may be affecting it's quality. "Yes, they had recently used Lime" for some reason...
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My cape is so spectacular!
Although I am a member of the nightshade family and related to the potato, pepper, tomato, and eggplant, I am actually a berry. Native to Mexico I have been cultivated since the Aztec civilization. I am about one inch in diameter and most often picked when green. I will ripen to a yellow or purple when ripe. My feel is firm and my skin is always glossy as I am protected by my orange/brown-purple veined cape. My cape is so spectacular that it is often peeled back decoratively for décor. My taste is somewhat acidic and some say I have hints of lemon, apple, or herb flavors. I am most popular in Mexican cooking, used fresh in salads, salsas, guacamole, gazpacho and the famous mole-verde sauce. I am and excellent source of potassium while also providing good sources of vitamin C, Magnesium, and niacin. As a pharmafood I can reduce fever, remedy rheumatism, and act a cleansing agent.
What am I?
The Food Quiz has is brought to you by Culinary Specialty Produce, a specialty produce broker that scours the world for the very best in specialty produce. Contact them at 908-789-4700 or by sending an email to info@culinaryproduce.com.
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