Our Sponsor The Weekly Commodity Report, published by the American Restaurant Association Inc., provides foodservice professionals with advanced knowledge of pricing in the beef, poultry, produce, dairy, canned tomato, paper product, plastic product, seafood, coffee, sugar, pork, oil, rice and lamb markets on a weekly basis. Every Thursday, the Weekly Commodity Report is emailed, faxed or mailed directly to their offices. Prior notice of rising or decreasing costs and how market trends affect food quality is provided to aid professionals and their staff in making profitable food purchases, pricing, and menu decisions. Subscriptions to the Weekly Commodity Report are available via email, fax or mail.
Many operators underestimate the cost of employees casually snacking on food while they work.
If everyone on your staff helps them self to a chicken wing, dessert, or piece of shrimp once or twice during every shift, that s a lot of product and dollars that come right off your bottom line. In the kitchen, dining room, dish room, and anywhere in the restaurant. Jim Laube specializes in working with independent restaurant operators and is the President of the Center for FoodService Education in Houston, Texas. RMRC was founded by Michelle Jones in early 1999. She is erudite within the QSR Industry and has held such titles as Field Operations Consultant, General Restaurant Manager, Shift Manager, Production Leader, and Team Member.