David Maloni
  • Sarasota, Florida
  • American Restaurant Association Inc.
Share on Facebook
Share Twitter
  • Blog Posts (78)
  • Discussions
  • Events
  • Groups
  • Photos
  • Photo Albums
  • Videos

David Maloni's connections

  • John A. Gordon
  • jim acuallena
  • John Dumbrille
  • John McGrath
  • Keith  Bernhardt
  • Amber Thompson
  • Dave
  • Rainer Bantau
  • Judy "the foodie" Asman
  • Marla
  • Adam R. Cox
  • Ken Burgin
  • diane
  • Michael L. Atkinson
  • FohBoh
 

David Maloni's Page

Profile Information

Title
Principal
Company
American Restaurant Association Inc.
Website
http://www.AmericanRestaurantAssociation.com

David Maloni's Blog

Cheesy Dairy Market Concerns

Posted on November 6, 2009 at 11:49am 0 Comments

The chart of the week is the international cheddar and the CME block cheese markets. US cheese inventories are historically ample and September US cheese output was 4% larger than the previous year. Still, the cheese markets are moving higher. Actually, basically all of the dairy markets are moving upward. The first major culprit is the decline in US milk output. The trade is anticipating a decrease in the available supply of dairy products in the coming months. But another major reason is due… Continue

Cheese Bullishness

Posted on October 15, 2009 at 1:48pm 0 Comments

The chart of the week is the US CME block cheese and international cheese markets. As one can tell from the chart, the two markets have trended fairly well together during the last eighteen months or so. Why is this? Well, the principal reason the surge in cheese prices started in the spring of 2007 and continued throughout most of 2008 is due to an increase in US cheese exports. You may remember the scenario. New Zealand, the world’s largest dairy exporting country, was in the midst of a two… Continue

Prime Beef Supplies

Posted on October 9, 2009 at 3:51am 0 Comments

The chart of the week is the weekly number of cattle slaughtered that grade prime. As well documented for the past year, the percentage of cattle grading choice has been trending well above prior year averages. This is due to a couple of factors including the trend of cattle staying on pasture longer and entering feedlots with greater maturity. At times during the past year, the percentage of cattle grading prime has also trended well above prior year averages. Right now is one of those times.… Continue

Beef Prices and the Aussies

Posted on September 24, 2009 at 3:56am 1 Comment

The chart of the week is the value of the Australian dollar (versus the US dollar) and the US 90% beef trimmings market. What does one have to do with the other? Good question! First we remember that beef processors utilize trimmings to make various beef products including the ever popular hamburger. Typically, a hamburger processor will mix 90% beef trimmings with a fattier trim, say 50% trimmings, to make their product. In the US, we produce at lot of fattier beef trimmings. So much so that… Continue

Still watching chicken production...closely

Posted on September 10, 2009 at 10:56am 1 Comment

The chart of the week is weekly chicken production and the boneless skinless chicken breast market. Chicken producers have pretty much kept chicken output curbed throughout 2009 thus far. However, as the chart indicates, chicken production has edged upward since July. Broiler egg set numbers during the spring and early summer, which give us an indication of pending chicken production levels, did trend ever so slightly upward from earlier in the year which is partially behind the increase in… Continue

Comment Wall (6 comments)

You need to be a member of FohBoh to add comments!

Join FohBoh

At 11:06am on December 15, 2008,
Non-Operator
Connie, One Fat Frog
said…
Thanks for permission on the article. Here's the link on the article. If you would prefer a different description or professional introduction please let me know- http://restaurantequipmenttogo.com/2008/12/15/a-recession-and-food-service-demand/
At 11:27am on August 8, 2008, Judy "the foodie" Asman said…
As a fellow FohBoh member, I just want to say thanks for the valuable data you provide!
At 1:55pm on March 14, 2008, Betsy Robinson said…
Hi David...you should join the MEAT AND POTATOES group as you are the man with the info on quality!
At 2:45pm on February 1, 2008, Marla said…
Hi David, I grew up in Sarasota and miss the beaches terribly. I am looking forward to heading home next month for the "Chocolate Sundae" that I will be a part of with my brownie company. If you are attending please come say hi.

Marla
At 4:43am on January 23, 2008, Howard Appell said…
Welcome David:
As a member of the restaurant industry you can receive a subscription to Today's Restaurant News, the trade newspapers for Florida and Texas. Visit our website www.trnusa.com to sign up.
At 6:29pm on January 22, 2008, David Maloni said…
Hi David, Welcome to FohBoh! Feel free to start or join a group, comment on a forum, or post a blog on any topic of interest to the FohBoh community. Our members are from over 102 countries and all interested in communicating and connecting. Don't forget to check out our hot new Rewards Program where you can actually earn stock in FohBoh as you participate.

Cheers!
 
 
 

Advertisments

 

DEPARTMENTS

Social Wine Club for Craft Wineries

Smartbrief

Restaurants may feel the pinch of pricier coffee later this year

Prices for arabica coffee futures hit a 26-month high amid a drought in Brazil, which produces a third of the world's coffee  -More

McDonald's rules out all-day breakfast in push to simplify

McDonald's breakfast menu accounts for 25% of the chain's U.S.  -More

Easy ways to use 5 uncommon spring greens

As light, crisp greens arrive at farmers markets and grocery stores, chefs are finding creative ways to add them to spring me -More

JOBS & CAREERS

Posting a job or finding a job starts here at FohBoh. Call us about special $25 posting packages to syndicate across all major jobs boards.

National News

National Restaurant Association Offers Training DVDs on Harassment Prevention, Social Media Use, and Customer Service

The National Restaurant Association has released three new DVDs that offer best practices in dealing with harassment and discrimination, customer service training, and the first of its kind video guide on the use of social media.

Yum! Brands Reports First-Quarter EPS Growth of 24% Excluding Special Items

China Division System Sales Increased 17% with Operating Profit Growth of 80%; Yum! Reaffirms Full-Year Guidance of at Lea

Souplantation & Sweet Tomatoes Certified As Nation's Largest 'Green' Restaurant Chain

National Group Salutes Country's Only Large Restaurant Group to be 'Certified Green Restaurants®'

National Restaurant Association and EatStreet Release Online Ordering Guide

The National Restaurant Association and EatStreet have released a free educational guide focusing on online ordering and emerging restaurant technology trends.

Boyd's Coffee Launches Single-Cup Coffees For Retail And Foodservice

The coffees come in a variety of roast levels and include organic and Rainforest Alliance Certified™ options: French No. 6®, Red Wagon® Organic Coffee, Good Morning™, Hi-Rev® (delivers more caffeine), and Lost Lake™ Decaf Organic Coffee.

CROWD FUNDING

If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.

TED TALKS VIDEO

TED: Hamish Jolly: A shark-deterrent wetsuit (and it's not what you think) - Hamish Jolly (2013)

Hamish Jolly, an ocean swimmer in Australia, wanted a wetsuit that would deter a curious shark from mistaking him for a potential source of nourishment. (Which, statistically, is rare, but certainly a fate worth avoiding.) Working with a team of scientists, he and his friends came up with a fresh approach — not a shark cage, not a suit of chain-mail, but a sleek suit that taps our growing understanding of shark vision.

TED: Michel Laberge: How synchronized hammer strikes could generate nuclear fusion - Michel Laberge (2014)

Our energy future depends on nuclear fusion, says Michel Laberge. The plasma physicist runs a small company with a big idea for a new type of nuclear reactor that could produce clean, cheap energy. His secret recipe? High speeds, scorching temperatures and crushing pressure. In this hopeful talk, he explains how nuclear fusion might be just around the corner.

TED: Sarah Lewis: Embrace the near win - Sarah Lewis (2014)

At her first museum job, art historian Sarah Lewis noticed something important about an artist she was studying: Not every artwork was a total masterpiece. She asks us to consider the role of the almost-failure, the near win, in our own lives. In our pursuit of success and mastery, is it actually our near wins that push us forward?

TED: Matthew Carter: My life in typefaces - Matthew Carter (2014)

Pick up a book, magazine or screen, and more than likely you'll come across some typography designed by Matthew Carter. In this charming talk, the man behind typefaces such as Verdana, Georgia and Bell Centennial (designed just for phone books -- remember them?), takes us on a spin through a career focused on the very last pixel of each letter of a font.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service