The National Restaurant Association has released the 2021 Mid-Year update. The report indicate key industry trends as of June/July and is based on the National Restaurant Association's annual State of the Restaurant Industry Report. It incorporates analysis of the latest economic data and extensive surveys of restaurant operators and consumers. Click here to view the mid-year update.
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Seafarers, truck drivers and airline workers have endured quarantines, travel restrictions and complex Covid-19 vaccination and testing requirements to keep stretched supply chains moving during the pandemic. Read more on the supply chain crisis from CNN Business here: https://www.cnn.com/2021/09/29/business/supply-chain-workers/index.html
Last year, American school districts pivoted to accommodate pandemic challenges. The USDA is leaping in with a new round of funding to help schools. Read Washington Post's full article on the supply chain crisis here: https://www.washingtonpost.com/business/2021/09/29/schools-supply-chain-crisis/
The first day of Fall means “apple picking season” is just getting into full swing. Some orchards throughout the state are doing golden, but for others, it’s a bushel of bad news. Read the article from WEAU for more: https://www.weau.com/2021/09/22/apple-picking-season-is-upon-us-some-orchards-crops-have-turned-into-bad-apples/
Inflation, a labor crunch and the delta variant pressure restaurants heading into fall, survey finds9/17/2021 Headwinds from supply chain disruptions to a labor shortage and rising costs are hitting the industry as the contagious delta variant clouds hopes of a return to normalcy. Read the article from CNBC for more:
https://www.cnbc.com/2021/09/17/inflation-labor-and-delta-variant-hit-restaurant-owners-goldman-sachs-data-finds.html Roughly 18 months into the Covid-19 pandemic, global shipping is still in crisis, with backlogs looming over the peak holiday shopping period. One look at the market for steel shipping containers, and it's clear that a return to normal won't happen any time soon. Click here to read the full article from CNN: https://www.cnn.com/2021/09/08/business/shipping-containers/index.html
Many meals offer chicken as a source of protein, but chicken is in short supply right now, along with many other menu necessities. Check out the full story here: https://kstp.com/news/food-shortages-supply-chain-delays-put-strain-on-school-menus/6224231/
Labor challenges have intensified this year, according to restaurant owners. They also are concerned about rising food costs and the potential for the Covid delta variant to stall recovery.
Read CNBC's full article here: https://www.cnbc.com/2021/08/31/restaurant-owners-say-hiring-is-becoming-an-increasing-challenge-.html Consumer demand has soared for some grocery store products and retailers are scrambling to keep up. Read the full article from Good Morning America here: https://www.goodmorningamerica.com/food/story/latest-grocery-store-product-shortages-79633706
Click the CNN article below to learn more about the the global supply chain disruption.
https://www.cnn.com/2021/08/23/business/global-supply-chains-christmas-shipping/index.html?utm_source=facebook&utm_medium=news_tab&utm_content=algorithm The US shipping crisis is not going away as 33 cargo ships float off the coast of LA waiting to dock8/13/2021 from Business Insider Check out Business Insiders' article on the California ports and the current supply chain crisis: https://www.businessinsider.com/cargo-ships-waiting-to-dock-california-contributes-supply-chain-crisis-2021-4
From the CME Group's Daily Livestock ReportConsumer spending on food has increased dramatically since last spring and in May it hit a new all time record high. Much of the talk at the start of spring was whether lifting COVID restrictions on foodservice would mean lower spending at retail. In the last two months, however, it appears that both food distribution channels managed to eke out gains.
from Food and Agriculture Organization of the United NationsGlobal meat prices were up 2.2% in May from April, with eight months of increases pushing them 10% higher than a year ago, according to an index released Thursday by the Food and Agriculture Organization of the United Nations.
“In May, price quotations for all meat types represented in the index rose, principally underpinned by a faster pace of import purchases by East Asian countries, mainly China,” the look at the world food situation stated. “Tightening global supplies also provided price support across all meat products, reflecting multiple factors ranging from slaughter slowdowns in the cases of bovine and ovine meats to rising internal demand for poultry and pig meats in leading producer regions.” Still, the monthly measure of prices on the international market remains almost 12% beneath its peak hit in August 2014, FAO said. An even more dramatic spike came in overall food costs. The FAO Food Price Index — a gauge of the monthly change in international prices for a basket of food commodities — climbed 4.8% from April to May, and is 39.7% higher than last year. “The sharp increase in May reflected a surge in prices for oils, sugar and cereals along with firmer meat and dairy prices,” FAO said. from the National Restaurant AssociationNormally during this time of year, restaurants across the country would be staffing up for the opening weekend of the summer season. These summer jobs are typically filled by a wide variety of individuals – teenagers, college students, teachers – even retirees who want to pick up a couple shifts at the 19th hole of their local golf course.
While the restaurant industry is expected to expand payrolls this summer, it will likely be a mix of both coronavirus recovery and seasonal jobs. Most operators are still well below normal staffing levels, and are working to rebuild their teams as business conditions improve. This article examines some of the factors that will impact restaurant job growth during the 2021 summer season. Source: Wall Street Journal
By Jennifer Smith and Paul Page Shortages of key ingredients and labor are troubling suppliers as refrigerated transportation costs also surge. Americans are returning to restaurants, bars and other dining places as Covid-19 restrictions come down, adding new strains in food supply chains. Suppliers and logistics providers say distributors are facing shortages of everyday products like chicken parts, as well as difficulty in finding workers and surging transportation costs as companies effectively try to reverse the big changes in food services that came as coronavirus lockdowns spread across the U.S. last year. from National Restaurant AssociationMike Whatley, the National Restaurant Association’s vice president of State Affairs and Grassroots Advocacy says his team is engaging state and local governments to work with state restaurant associations across the country as the industry emerges from the effects of the COVID-19 pandemic.
from the Wisconsin Restaurant AssociationAs we start to see customers coming back to their favorite restaurants, the age-old struggle of having enough employees to serve customers is rearing its ugly head again. The problem never really went away; the factors leading to the worker shorter pre-pandemic are still there. Plus, new issues have arisen like employees wanting to continue to receive unemployment benefits instead of working and employees who were furloughed who found permanent employment in other industries. We understand that restaurant operators who survived a year-long pandemic crisis are now facing another crisis: the workforce shortage.
Make your establishment the place to be this summer! View IFD's Ice Cream Guide and pick out your favorite Kemps flavors. Click here to view the guide.
As the pandemic continues to challenge businesses of all sizes across the United States, we want to provide an update on the state of the industry.
Our industry is starting to recover, but with that businesses are reopening nationwide and causing a dramatic increase in sales and volume. This increased demand is outweighing the current supply which is causing a variety of issues from labor shortages to product being shorted from our suppliers. Here are some of the challenges that our industry and our suppliers are currently facing:
We want to thank you for your business and look forward to our continued partnership. Sincerely, Jason Lenberg, Purchasing Director Local first: IFD Foodservice Distributor launches campaign to encourage employees to shop local8/6/2020 FOR THE CHIPPEWA HERALD A local food provider is taking initiative to get their employees contributing to the local economy.
As part of a renewed focus on providing direct support to local businesses, IFD Foodservice Distributor in Eau Claire has introduced an incentive program that empowers employees to buy local. IFD’s Support Local initiative connects its 200 employees and their families with local businesses. Starting July 19 as an ongoing initiative, IFD employees are encouraged to make purchases at foodservice establishments in the Chippewa Valley. Here's how to support Chippewa Valley businesses When they do so, Local Support cards are given to the server and restaurant owner in appreciation of their hospitality. By returning the card to The Market at IFD (formerly known as the IFD Warehouse Store), the owner and server are entered into weekly contests. For the owner, the opportunity of a business credit and for the server, a prize drawing. Additionally, special offers in the store are given for those returning the card. Jessie Braun, sales and marketing administrator for IFD Foodservice Distributor, said the campaign was created because IFD knows its employees are going to restaurants already, so they might as well support local businesses first when they do so. “This is essentially being created to start a community group to support the Chippewa Valley,” Braun said. “We want to get our employees involved in giving back to the businesses that help support IFD. We know they’re going out to restaurants, so we are trying to encourage them to pick places that are local or independently owned first instead of national chain restaurants that are everywhere. The hope is that money will circulate back into the Chippewa Valley economy.” The idea for the support local campaign stretches back more than a year, before the COVID-19 pandemic hit and changed the economic landscape of not just the United States, but the world at large. “COVID-19 wasn’t a contributing factor, but this campaign is coming at a good time to combat the effects of it,” Braun said. “We’ve been thinking about this for over a year, so it’s just a coincidence. But everyone needs support right now.” Going forward IFD Foodservice Distributor said the goal for the program is to see it grow and involve exclusive deals and prizes at different locations to cater to that businesses ideals and themes. While the employees’ willingness to choose local first and the economic impact this will have on the Chippewa Valley economy are variables to the success of this campaign, Braun said the desired outcome is to see the community benefit from it in whatever form that takes. “The best scenario is if everyone who works at IFD feels involved, important and significant,” Braun said. “They should feel their money, time and choices really matter to their community. If we happen to develop new relationships with restaurants, that’s just a great byproduct. This is all about getting our employees involved in our great community.” Eau Claire (WQOW) - An Eau Claire company that supplies local restaurants is encouraging its employees to buy local through a new campaign.
In July, IFD Foodservice Distributor introduce the "Support Local Initiative." When an IFD employee buys something from a food service establishment in the Chippewa Valley, they can give "local support cards" to the server and restaurant owner. When the cards are returned to IFD, the restaurant or deli owner gets an opportunity for business credit, and the server is entered into a weekly gift contest. Plus, the IFD employee also has a chance to win prizes. "We know a significant portion of our business is servicing the restaurant industry and we need to recognize how they've been impacted by the pandemic, so we thought this was a nice gesture to get our employees to recognize this and to get out in the community, in the Eau Claire region, the Chippewa Valley and help support our local economies," said Jim Kacvinsky, IFD vice president of sales and marketing. IFD plans to partner with different businesses for the incentive program in the future. EAU CLAIRE, Wis. (WEAU) - IFD Foodservice Distributor (IFD), which provides wholesale food options for bars, restaurants, schools, and local events and gatherings, is launching a Support Local initiative.
They’re giving Local Support cards to each of their 200 employees, who are encouraged to give them to restaurant owners and food servers where they make purchases. The restaurant owners and servers can then return the card to the Market at IFD to be entered into a weekly contest. The owner could win business credit and the server could win the opportunity of a prize drawing. Special offers in the store are also given to those who return the Local Support cards. This is part of IFD’s promise to think local, buy local, and be local. Copyright 2020 WEAU. All rights reserved. We are living through unprecedented times as the COVID-19 pandemic progresses. IFD has released an official response document that outlines the steps the company has taken to keep it's Customers, employees, and vendors safe and informed. Check it out below! Eau Claire (WQOW) - A pair of Eau Claire companies are banding together to make sure truckers and their work aren't going unnoticed during the pandemic.
Johnny's Italian Steakhouse and Indianhead Foodservice Distributor started the "Meals for 18 Wheelers" program, to provide 800 meals per week to truck drivers at Marten Transportation in Eau Claire and Tomah. Johnny's Steakhouse chef Shawn Wamsley said they wanted to show their appreciation for the essential workers who provide the products people need right now to stay safe and healthy. Wamsley decided to provide unique and filling meals because he's noticed it can be hard for truckers to get food while on the road. "Watching a gentleman leave his rig and have to walk through a drive-thru to get some sort of food product," said Wamsley. "So it was almost like an epiphany like a light bulb went off for us like, that's how we can give back." Wamsley said the program is taking things week by week to account for any unforeseen new rules or safety regulations, but they plan to donate meals at least through the end of May. |
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