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32% of fullservice restaurant operators say business conditions in August were worse than they were in July, while only 14% say business conditions improved in August. 54% of fullservice operators say business conditions in August were about the same as they were in July. https://lnkd.in/e3Akgw6 National Restaurant Association... Read More

How can food costing software can help lower your food costs? If you re working with inaccurate inventory counts, you re working with a bad food cost calculation. https://lnkd.in/d54npuJ To learn more give me a call, 303-883-3355... Read More

As delivery continues to become an integrated part of the foodservice experience, customers will begin expecting the same quality of food from dine-in and take-out. To learn more please give me a call, 303-883-3355 https://lnkd.in/dEn4cNR #restaurantreopening... Read More

Progress appears slow in erasing the backlog of cattle in feedyards. Based on USDA data, Len Steiner, Steiner Consulting Group, projects the number of cattle on feed 150-days or more on July 1 will be about 950,000 head. If accurate, that means the industry has only reduced the 150-day cattle by 30,000 head from June 1. “Limited slaughter capacity in April and May created a significant backlog of market ready cattle and it looks like... Read More

Sticker shock is greeting shoppers at grocery stores across the country. From ground beef at $7.99 per pound in Eureka, Kan. To $11.88 per pound in Lawrence, grocers are grappling with a changing market. “In this past five to seven days, the market has just gone crazy,” says Mark Thomas, one of the owners of C&R Supermarkets , with 11 locations in rural Missouri. “Most suppliers have put grocery stores on allocations to the point... Read More

The following commentary is from Dale R. Woerner, Ph.D., associate professor, and the Cargill Endowed Professor in Sustainable Meat Science in the College of Agricultural Sciences and Natural Resources at Texas Tech University. The impact of COVID-19 on the livestock and meat industry is peaking, leaving livestock producers and processors on the edge of economic sustainability and the market in a complete imbalance. Perhaps the greatest impact to this point has been on livestock producers,... Read More

The U.S. meat industry faces unprecedented threats as COVID-19 sweeps through labor forces at meat processing facilities nationwide. Production of beef, pork and poultry are simultaneously threatened as COVID-19 infections affect labor availability and processing capacity in multiple facilities across all meat industries. Reduced processing capacity could cause backups in live animal supplies if animals cannot be processed in a timely fashion. The severity of impacts will depend on specific situations and locations but could... Read More