Market Update—Nov 28th - Dec 11th, 2018
At ChefHero we’re all about sharing the great insights we come across on a weekly basis.
FDA says romaine is safe again (but substitute’s prices likely to stay high for a while.) 6 tips from leading restaurateurs. Dive bars 101. 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.
Green Leaf Lettuce, Fillet
Prices for iceberg lettuce, spinach, green leaf lettuce, as well as other items have increased in price due to the recent news regarding E. Coli and romaine lettuce. Many romaine substitutes are expected to increase drastically in price for the coming months. If you would like to learn more about how to thrive during this price spike, take a look at a recent ChefHero article here.
What's in Season Right Now?
Market Updates, News, and Trends
1) Thank you for Romaine-ing Calm… Romaine market slowly returning to normal
Romaine lettuce is returning to stores and foodservice operators with some new standards set in place.
According to The Packer:The FDA says that romaine lettuce is now safe to eat following the “purge “ of the product on the market, and grower-shippers agreed to new labelling standards that will include where the lettuce is grown and when it was packed.
Despite the concerns about incoming stock dissipating, expect the instability in market prices to continue for another 10 to 14 days as supply catches up from growing regions.
2) 6 Tips for Restaurant Owners from Successful Restaurateurs
Inc. recently put together very actionable tips and strategies for restaurateurs to implement at their own establishments. They pulled these tips from revolutionary leaders in this industry, including Danny Meyer, Roger Berkowitz, and Barbara Lynch.
From building a collaborative and positive work culture to how to procure supplies for your restaurant, there’s a lot of great advice in here from restaurateurs who have proven themselves as experts in this industry. Take a look at the article here.
3) Building Your Own Value-Offering (or, Dive-Bar 101)
Looking to expand or take on a new venture? Many owners start by thinking they have to make a “classier,” fancier version of their core offerings, but that’s not always the best strategy. RestoBiz has a great article about taking “the classic dive bar” and reinvigorating it for a new style of customer. Take a peek and let us know what you think!
Check back in two weeks for another update!