Market Update—Jan 23rd to Feb 5th, 2019
Food Safety Alert
For Canadian restauranteurs; The CFIA has issued a general recall for red chilis from supplier Canadian Herb that has been sold before or up to January 20, 2019 for potentially containing salmonella.
If you have purchased these products from other suppliers, we recommend that you dispose of them immediately and follow-up with your supplier to ensure the safety of your products and guests. Please share the details of this notice with anyone you know who may be affected by this. Check our food safety portal often for updates.
(Note: ChefHero has contacted any individuals that could have been affected by this recall by phone, and removed any potentially affected products from our store. If you have any questions regarding the recall, please contact us anytime. : )
At ChefHero we’re all about sharing the great insights we come across on a weekly basis.
Pigs with wings are the next hot menu item. Check out this week’s roundup of the best stories we found to keep you aware, informed and successful, or read on first for the latest produce market pricing news.
Pricing trends are an aggregate of all our vendors.
What information are we basing this report on? Our team is always in contact with our network, from our dedicated suppliers, to our own reps with their ears on the street.
What's in Season Right Now?
Market Updates, News, and Trends
1) Pork ‘wings’ are the hot new menu item
According to The U.S. Department of Agriculture, pork prices have decreased by 17% since 2014. This has lead to several restaurants to use this protein in more creative ways, with many suppliers, including our own Purely Meats, stocking “pig wings” (among others) in response.
According to Skift Table, “Flo & Santos pub and eatery in Chicago’s South Loop neighborhood can attest to their appeal. It’s had pork wings on the menu since opening eight years ago. Chefs toss the ‘flying pork wings’ in buffalo, barbecue or teriyaki sauce, and five of them go for $14.” Could this be the next big thing for your menu?
2) Saying goodbye to plastic straws was just the beginning
According to Food Navigator, the dismissal of straws by food service and consumers in 2018 was just the beginning of the end for single-use plastic packaging. It’s been found that “ubiquitous plastic packaging” accounts for 63% of global packaging for food, beverage, and more. According to the article, consumers are finding it harder and harder to justify the use of plastic as they once did. Will your restaurant be saying goodbye to more than just plastic straws this year?
3) 5 ways a well-marketed delivery program boosts dining room sales
Delivery has become one of the biggest channels for traffic to restaurants, meaning that guests are dining less in physical restaurants and more at home. How do you use this new shift to entice their guests to come in after they’ve received a delivery?
Here are five interesting ideas for how to turn deliveries into dine-ins in this recent article by McCain Foodservice.
Check back in two weeks for another update!