Check out the latest market conditions and how they affect you.
NOVEMBER...
Beef production moved up on last week instead of the projected cutbacks. Demand has been slower so supplies are heavier than expected. The market is steady to lower on all grades of rounds and expected to continue to move lower into next week. The market is strong on choice loins and ribeyes with steady to slightly lower prices on select and no roll. Typically tenderloin and ribeye prices move upwards in the coming weeks anticipating the holiday purchases. Grinds have increased some and are expected to move even higher due to strong export demand.
Click here for more information 
____________________
A new National Restaurant Association survey of more than 1,500 professional chefs – members of the American Culinary Federation (ACF) – reveals that nutrition and philosophy-driven food choices will be the hottest trends on restaurant menus in 2011. The following are the top 10 hot trends in the 2011 National Restaurant Association What’s Hot Chef’s Survey.
1. Locally sourced meats
2. Locally grown produce
3. Sustainability
4. Nutritionally balanced children's dishes
5. Hyper- local (restaurant gardens, do your own butchering)
6. Children's nutrition
7. Sustainable Seafood
8. Gluten-free/food allergy conscious
9. Simplicity/back to basics
10. Farm/estarte-branded ingredients
Offering value specials, simplifying menus to save on prep labor and ingredients, and increased marketing efforts particularly in social media have been the most successful strategies for maintaining and building business during the recession.
Mobile food trucks and pop-up restaurants, restaurants with gardens, and social media-based marketing are the hottest operational tends in 2011.
Diet conscious menu sections, increased fresh produce options and involvement in school nutrition /children's education efforts are the best ways to promote health and nutrition.
55% surveyed use ssocial media (Facebook, Twitter, YouTube) for professional purposes.
Source: www.restaurant.org
