Dining Alliance

Last week’s cattle kill fell to a modest 624k head, 5.5% smaller than the year prior, causing beef output to be 5% under a year ago. The beef grinds were lower across the board, with the 73% and 75% trim leading the losses on decent weekly load counts but the beef 50% trim market rose to the mid-$0.40s. Despite 50% beef trim prices down 17%-20% (y/y), trade volumes are light. Hog harvests last week remained near 2.5 million head, leaving pork production down 9.1% from year ago levels, where last year the industry was ramping up ahead of the COVID closures.

Now more than ever diner perception is heightened to identify areas of a restaurant that aren’t safe, aren’t cleaned and aren’t enjoyable. Brands like HD Supply, and Cintas have cleaning and sanitation solutions to keep your indoor dining a clean and safe environment. With innovative and exclusive table linen and overlays, brands like BBJ Linen, Aramark and Drapes 4 Show offers solutions to create endless possibilities for your restaurant. With the widest selection of battery and light bulb products available, Batteries Plus Bulbs has end-to-end lighting solutions for every type of foodservice operation.

Is your staff spending too much time trying to find you savings and lower costs and less time focused on growing your operation and running a business? Refuse Specialist (RS) take the time to analyze your current service levels, negotiate prices and drive down your waste and recycling vendor costs, provide monthly invoice audits that ensure your new lower prices stay low and manage your waste contracts, services, and equipment. CHS updates your data daily, and keeps you informed through online access of your books, weekly flash reports, consistently updates your accounts payable and cash reporting along with comprehensive month end analytics. If you want to save money without affecting your day-to-day operation and staff, outsource your credit card processing.

For example, black teas pair well with foods that have more fat and green teas have more of a vegetable quality and are steamed to prevent further oxidation. Take chicken for example – southern fried chicken is great but sweet tea fried chicken is more innovative. Adding tea to your menu is a great way to differentiate your menu from others. By infusing teas into neutral spirits like vodka, you can create cool new flavors for your own signature cocktail.