The Department of Natural Resources (DNR) takes area chefs out to learn about local seafood species in hopes that they may land on their menus. Chefs spent a day on a boat with a state bureaucrat who wanted them to put more local seafood on their menus. The excursion has prompted some chefs to do […]
In our on-the-go society, pizza is often reserved for nights when you need a quick meal or help getting through late night sessions. But what you may not know is that you can grab a slice without the guilt. That’s because this comfort food staple has gone from greasy to healthy! Healthier pizza is one […]
The reasons: Continuing liquidation of the cow herd due to high feed prices, a weak U.S. dollar that is spurring beef exports, and drought in the Southwest and Southeast. This will support prices across the cattle complex at new record highs in 2011, and again in 2012. Unfortunately, even higher retail beef prices can be expected for consumers.
The latest USDA inventory of beef cows on July 1 showed a further decline of one percent in the past year.
Since 2007 when feed prices were still moderate, beef cow numbers have dropped five percent. More alarming is the decline in beef available toU.S.consumers as cow numbers were dropping and foreign consumers have been buying much more of our production.
Source: meatingplace.com Daily News – August 2011
Saval Foodservice is proud to announce that Gary Peisach, Senior Vice President of Operations at our Elkridge facility has been elected to the BOARD OF DIRECTORS FOR MEALS ON WHEELS OF CENTRAL MARYLAND. Meals on Wheels of Central Maryland services Carroll, Anne Arundel, Howard, Harford, & Baltimore Counties, and Baltimore City. The Home-Delivered Meal Program […]
The federal government is moving to open up large swaths of coastal waters to fish farming for the first time in an effort to decrease Americans’ dependence on imports and satisfy their growing appetite for seafood. More than four-fifths of the fish, clams, oysters and other seafood Americans ate in 2009 was imported. The National Oceanic and Atmospheric Administration and the Commerce Department issued new policies last month intended to open up federal waters to fish and shellfish farms and boost U.S. production. Federal waters generally begin three miles offshore. Federal officials and fish farmers say the new push will create jobs and help allay concerns about importing seafood from countries with weak environmental regulations. But conservationists worry that expanding fish farms far offshore will threaten the oceans’ health.
Source: abc2news.com; 7/12/11
Food industry researchers expect the food truck trend to continue with the biggest hurdle – – getting consumers to take their first bite. According to a new study, 91 percent of consumers polled who are familiar with food trucks say they view the trend as having staying power.
The key for long-term success is getting the non-user to come on board. Consumers generally have positive impressions of food trucks once they try a bite, but 70 percent of non-users are still hesitant to purchase food from mobile vehicles. This seems to be the biggest current growth challenge. Struggles for food trucks, both in attracting new customers and fighting city regulations, such as the Chicago ordinance that prevents chefs from preparing food on trucks (all food must be prepared and pre-packaged in a commercially licensed kitchen), may be good news for quick-service restaurants.
It is noted that quick-service restaurants are impacted more by food trucks than traditional restaurants, with 54 percent of respondents reporting that they would have purchased from a QSR if they had not bought from a food truck.
Although loyal fans follow mobile food vehicles via social media, such as Facebook and Twitter, 61 percent of consumers find out about mobile food trucks simply by stumbling upon them.
Trucks have capitalized on this strategy by gathering multiple carts together in central locations with plenty of foot traffic, such as Chicago’s Food Truck Tuesdays in Lincoln Park and the Food Truck Food Court planned for San Diego’s upcoming Comic-Con.
While traveling across the country researching and sampling food from hundreds of food trucks, it was noticed that there were several meat trends, including the use of premium meats as in gourmet hot dogs and sausages, eggs on burgers and bacon incorporated into all kinds of dishes, including baked into waffles.
Any type of ethnic influence seemed to play very well. Nothing is preventing restaurants and chains from joining in and launching their own food trucks, especially for special events and catering. Even restaurants that don’t decide to launch their own food truck would do well to learn from their mobile competitors.
Since food trucks tend to specialize in limited product offerings, the consumer perceives them as experts in that product category.
Pedestrians flock to food trucks not just for the unique culinary offerings, but also for the buzz surrounding the vehicles. Consumers love the whole experience. The owners and operators are accessible and really excited about what they’re doing.
Meaty Truck Examples.
Some food trucks have a definite meat focus. Here are a few examples of the many meat-centric food trucks across the country:
Meatyballs Mobile, Chicago
Haute Sausage. Chicago
Meathead Mobile, Washington D.C.
Carnivore BBQ, Washington D.C.
BBQ smith, Boston
Kogi BBQ, Los Angeles
Smokin’ Willies, Northridge, Calif.
Fukuburger, Las Vegas
The Evil Weiner, Austin, Texas
Wurst Tex, Austin, Texas
Mexicue, New York
Souvlaki GR, New York
Source: meatingplaceonline, 7/20/11