top of mind news
- How Eco-conscious Restaurants can Incorporate Transparency and Education
- How Cloud-Based Tech Can Help Restaurants Bounce Back
- Predicting Post-COVID Restaurant Behaviors: Where to Begin
- Employers May Face More Monetary Penalties For Tip Theft Under Final Rule
- The LEE Initiative, Heinz, And Southern Restaurants For Racial Justice Announce Black Kitchen Initiative Grant Winners
Wing sales were down, although demand for jumbo and medium wings remained robust. Tender prices are at all time highs.
The market was unable to sustain these prices for another week. Consumer and buyer pressure pushed the price of almost every cut of beef down. Rib meat holds it value as rounds and chucks continue to be growing in availability.
Fresh supply levels out as seasonal demand for butts continues to wane, and the market continues to fall.
Despite the hurricane’s inconveniences, the domestic shrimp harvest is continuing smoothly. Due to increased captures, several items that were shorted in the spring are now back in stock in the Portico brand.
The sector continues to be challenged by a lack of consistent labor. As manufacturing nearing capacity limits for some, suppliers are still struggling to keep up with demand.
THE KITCHEN SINK
With mixed demand indications, natural cheese, mozzarella, and processed cheese markets are all up week over week.
The soybean oil market in the United States has dropped once more as the crop looks stronger than projected. The COVID rate in Malaysia and Indonesia has forced several palm plantations to close, sending the price higher.