[Elfsea] Temp for cooking pork changed

Richard Threlkeld rjt at softwareinnovation.com
Wed May 25 10:00:36 PDT 2011


See the note below on the new accepted temperature for cooking pork.

 

In Service,

Caelin on Andrede

 

 

From: Restaurant SmartBrief [mailto:restaurant at smartbrief.com] 
Sent: Wednesday, May 25, 2011 9:40 AM
To: Richard Threlkeld
Subject: Restaurant prices to exceed predicted increases

 

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May 25, 2011


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USDA: Pork is safe at lower cooking temperatures
Pork is safe at a cooking temperature of 145 degrees rather than the
previously recommended 160, the Department of Agriculture said this week, a
change that's not really news to most chefs. "Finally, people from the USDA
start cooking themselves, and they realize that if you have a lean piece of
meat it gets tough and dry," at the higher temperature, said chef Jacques
Pepin. The New York Times (tiered subscription model)
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Restaurant and grocery chains pass along higher food costs
Retail food prices are likely to increase more than the 3% to 4% predicted
by the Department of Agriculture earlier this year, as chains from
McDonald's to Whole Foods pass along their higher costs to consumers,
economists say. Grocery prices and restaurant meals rose 2.4% between
January and April, the biggest jump since the first four months of 1990, as
commodity prices continued to climb. Bloomberg
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§  Coffee fans hang onto their habits despite higher prices: Coffee drinkers
aren't giving up their fix, but some say they're choosing from several
brands based on price. Coffee bean prices jumped 77% last year and continue
to rise even faster than gas prices. J.M. Smucker this week said it was
raising prices an average of 11% on its packaged Dunkin' Donuts, Folgers and
Millstone coffees, the third increase since last summer. Kraft, Peet's and
Green Mountain also have raised prices recently. The Philadelphia
Inquirer/The Associated Press
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Early reviews highlight the best of NRA Show 2011
 
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.gif> Attendance was up among restaurateurs and the vendors who sell to them
as NRA Show 2011 drew to a close Tuesday, QSRMagazine.com shared its short
list of best exhibits, popular categories and unusual products.
EcoLogicSolutions built buzz with its green booth featuring live grass and a
wall of edible herbs, more than 50 companies aimed to prove tea is a hot
trend, and the Chork, a combination fork and chopstick, was one of the
products that got a second look. QSRMagazine.com
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Canada's Edo Japan hits 100 units, builds dinner business
 
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Canada and hit $60 million in annual sales. The chain began as a mall-based
concept but grew beyond food courts to free-standing stores after customers
said they would eat there more often if there were more convenient
locations. Mall stores drew lunch crowds, but the new locations also created
a larger audience for dinner, said CEO Tom Donaldson. Financial Post
(Canada)
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Starbucks to test contactless payments in the U.K. next year
MarketingMagazine.co.uk (U.K.) (5/24)
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Tossed franchisee to open 5 new Boston-area restaurants
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Produce has the power to address a host of issues
 
<http://cdn.smartbrief.com/images/briefs2/common/storyicons2/icon_attheevent
.gif> Restaurants searching for ways to achieve greater sustainability while
serving healthier meals might merely need to double the amount of produce on
the plate, said a panel of experts at the NRA Show. Chefs looking to boost
their use of produce should collaborate across the supply chain to ensure
variety and work with produce companies to create new produce-centric
dishes. SmartBrief/SmartBlog on Restaurants
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How do you say "hot dog" in Japanese?
When Noriki Tamura moved from Japan to Canada in 2005, he planned to open a
crepe stand on the streets of Vancouver. But city law at the time allowed
food vendors to sell only hot dogs, so Tamura says he regrouped, deciding to
"take hot dogs to the next level." In 2006, he opened his first Japa Dog
stand featuring Japanese condiments such as wasabi, teriyaki and seaweed.
Canadians flocked to his fusion hot dog creations, and today Tamura has
three food carts, a fast-food restaurant and plans for franchise locations
in three cities. The Globe and Mail (Toronto)
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Companies get creative with condiments and cutting waste
 
<http://cdn.smartbrief.com/images/briefs2/common/storyicons2/icon_attheevent
.gif> Vendors displayed a slew of innovative new condiment packaging at this
year's NRA Show, including a mixture called MustarKraut that combines
mustard, relish and sauerkraut to top off hot dogs. Innovation also was on
display when it came to cutting restaurant waste, from wine shields that
cost about $1 to $20,000 wine preservation and dispensing systems. Chicago
Sun-Times
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Getting started with mobile payment options
 
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Americans are quickly becoming accustomed to shopping and buying where and
when they want, and they're looking for more convenient and secure ways to
make their purchases with mobile devices. Small businesses looking to add
mobile payment systems should keep the consumer's desires in mind and
explore third-party options that store credit card information and don't
require shoppers to enter long strings of numbers when they check out.
SmartBrief/SmartBlog on Leadership
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We're nearing a tipping point where connected consumers with access to a
range of NFC-enabled devices and mobile wallets will be able to migrate all
of the accounts in their leather wallet to their mobile device in order to
make payments anytime or exchange value, anywhere. Learn more about how this
shift is happening now and what it means for paying with your mobile device
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Leading Voices 

§
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Tips to make the search for financing easier
 
<http://cdn.smartbrief.com/images/briefs2/common/storyicons2/icon_attheevent
.gif> Restaurateurs searching for financing need to educate themselves on
all the options available under new lending programs and expanded Small
Business Administration loan guarantees, panelists told NRA Show attendees.
Operators should start the process by bringing in experts to help evaluate
the concept and make changes when necessary, said Doug Cannon, business
analyst for the Chicago Community Ventures. QSRMagazine.com
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(5/24)
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§  Other News 

·
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Technology takes center stage at annual restaurant show
AllBusiness.com/The Restaurant Blog (5/24)
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Menu Trends 

§
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Rising prices cut margins on restaurant markups
Restaurants used to making money from markups on certain items including
eggs, pasta and coffee now find the margins tightening as prices rise. Tea,
wines by the glass and green salads are still sure bets, say some
restaurateurs, who must also balance profit-making dishes with loss leaders
such as steak and seafood. Rising transportation costs have cut down on the
ability to make large profits from markups on specific items, said San
Francisco restaurateur Dennis Leary. San Francisco Chronicle
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(5/22)
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§  Other News 

·
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Want to go green? Hold the pickles, say owners of Jewish delis
JTA (5/20)
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The Buzz(CORPORATE ANNOUNCEMENTS) 

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SmartPulse 

·         Are you attending this year's National Restaurant Association
Show, May 21 to 24? 


No, I'm not able to make it this year.

  <http://www.smartbrief.com/images/briefs2/common/polls/1.gif>  59.07% 


Yes, I'll be attending for a couple of days.

  <http://www.smartbrief.com/images/briefs2/common/polls/2.gif>  23.32% 


Yes, I'll be in Chicago the whole time.

  <http://www.smartbrief.com/images/briefs2/common/polls/3.gif>  17.62% 

·         Catch up on what you missed at the NRA Show: More than half of
respondents to last week's SmartPulse poll
<http://r.smartbrief.com/resp/cVdCCVeNpwdFsymkfDcPgIfCHlfj> said they
weren't able to attend NRA Show 2011. Check out this summary of some
highlights, including Colin Powell's speech on leadership in the restaurant
industry, Yelp's Luther Lowe on review sites and best practices from The
French Laundry's culinary garden. 

§  Would you consider a pay-as-you-can model for your restaurant? 


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Yes, it would fit in with my restaurant's social responsbility initiatives.


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No, my restaurant probably would end up losing money.


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I'm not sure, that's a big idea to take on.

 



Featured Content 

 

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§
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The Importance Of Character Bruna Martinuzzi
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§
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12 Unexpected Places To Host Great Client Meetings Mike Michalowicz
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§
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Guru Review: Little Bets Matthew E. May
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§
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What To Do When Your Business Starts To Fail Dylan Love
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Policy Matters 

§
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Report: FDA's steps to safeguard Gulf seafood have worked
Seafood from the Gulf of Mexico is safe to eat, a year after the BP oil
spill, according to a report from the division of the Food and Drug
Administration charged with ensuring seafood safety. An extensive sampling
program has consistently revealed contamination levels that ranged from 100
to 1,000 times below the agency's levels of concern, said Don Kraemer, the
division's acting director. FoodNavigator
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(5/24)
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  <http://cdn.smartbrief.com/images/briefs2/ads/jobs_check_icon.gif> Faculty
- Food
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& Beverage Management

Johnson & Wales University - The Hospitality College

Providence, RI


Prepared Foods Full Time Team Leader
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Wegmans Food Markets

Princeton, NJ


Cook I Full Time Team Leader
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Wegmans Food Markets

Woodbridge , NJ


Sales
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& Marketing Manager

Morton's The Steakhouse

Washington, DC


Director, Global Restaurant Food Safety
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McDonald's Corporation

Greater Chicago Area, IL


Market Partner / Multi-Unit Supervisor
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Pei Wei Asian Diner

Phoenix, AZ


Culinary Focused Managers
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Hillstone Restaurant Group

Nationwide, United States


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Ramapo for Children

Rhinebeck, NY



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Food for Thought 

 


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The tears of the world are a constant quality. For each one who begins to
weep, somewhere else another stops. The same is true of the laugh."

--Samuel Beckett,
Irish writer, dramatist and poet 
 
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