All Blog Posts Tagged 'chicken' (26)


Non-Operator
Nourishing Mondays: Slow Cooker Chicken Noodle Soup

Reported by foodem.com, the online wholesale food marketplace-

You don’t have to be fighting the sniffles to appreciate a steaming bowl of homemade chicken noodle soup. As temperatures outside drop lower and lower, warm comfort foods rise to the top of the…

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Added by Foodem on October 29, 2012 at 7:00am — No Comments


Non-Operator
Nourishing Mondays: Crispy BBQ Chicken Fingers

Reported by foodem.com, the online wholesale food marketplace-

No matter how many fancy or gourmet foods I try, one of my favorite things to eat will always be chicken fingers. With a crispy seasoned crust, moist white meat, and a flavorful dipping sauce,…

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Added by Foodem on September 17, 2012 at 7:00am — No Comments

New App Set Up Gives Your Restaurant's Facebook Fan Page CREATIVE Options

Last week I wrote about the big, exciting changes that facebook was making to their business fan pages.As I mentioned at the end of my article: As with all exciting upgrades, there is always a downside. In this case, it has to do with the disappearance of the default landing tab. You will no…

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Added by Chris Leo on March 12, 2012 at 9:00am — No Comments

Is your Restaurant's Facebook Fan Page Healthy? 4 Ways To Find Out

Facebook recently rolled out some new metrics that are going to make your Restaurant's Fan Page Rock! The new insights are going to help you grow your fans and your fans interactions in ways you never imagined possible.

Obviously it's important to monitor your facebook statistics, but the new metrics make it even easier to monitor your Facebook Fan…

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Added by Chris Leo on January 30, 2012 at 8:00am — No Comments

Food Contamination Happens all the Time | How to Relieve Minor Food Reactions | Activated Charcoal





It happens, food makes us sick all the time. Most times it just gives us gas and bloating. Here is one of my all time tricks to relieving gas and bloating.



Marcus Guiliano is the chef & owner of Aroma Thyme Bistro located in the bountiful Hudson Valley of New York. Chef Guiliano has been an advocate for over 10 years on healthy, sustainable, local & real food. He found his mission in cooking when he reversed over a handful of medical conditions… Continue

Added by Marcus Guiliano on July 15, 2011 at 1:23pm — No Comments


Non-Operator
Bojangles - Top Ten Signs of Your Awesomeness #TRgratitude





Submitted by the Talent Revolution Team





10. Can you say THE FRESHEST MOST FLAKY SCRUMP-DE-LE-ICOUS BISCUITS ON THE PLANET?





9. Your cool retreats at Kanuga and Bonclarken





8. Your "cult-like" base of loyal customers who cannot let a week go by without indulging in the best fried chicken in the land.







7. Your willingness to look at yourselves and your organization from an objective…
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Added by Bill Campion on December 22, 2010 at 9:30am — No Comments

Still watching chicken production...closely

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

Added by David Maloni on September 10, 2009 at 10:56am — 1 Comment

Here's to you fat America - KFC's Double Down Sandwich

This is enough to test anyone’s cholesterol meds. After the big launch of their grilled chicken offering healthy alternatives, KFC has created the Double Down sandwich for those with a death wish.



Read the whole story at the Dining… Continue

Added by Dara Bunjon on August 26, 2009 at 7:58am — 2 Comments

Watching Chicken Production...Closely

The chart of the week is the 6 week moving average for broiler egg sets which is a solid indicator of forthcoming chicken production levels. From the time a broiler egg is set it takes roughly 10 weeks for the chick to be hatched, fed to an appropriate weight and then slaughtered for the chicken meat supply. So looking at the most recent broiler egg set data can give us an indication of chicken slaughter 10 weeks from now. As one can tell, the 6 week moving average for broiler egg sets has been… Continue

Added by David Maloni on July 9, 2009 at 2:06pm — No Comments

Chicken Cacciatore - rant and recipe

Chicken cacciatore was the first dish I fixed for my boyfriend who eventually became my husband. And after all these years together he remembers that was the dish I prepared. If it sealed the marriage deal I don’t know but it surely helped.

Nowadays people eat skinless, boneless chicken breast and restaurant chicken cacciatore offerings are just that, the boneless chicken breasts that have been seared off and tossed in a sauce at the last… Continue

Added by Dara Bunjon on June 23, 2009 at 5:42pm — No Comments

Chicken Wing in a Coal Mine

The chart of the week is ARA weekly chicken wing and boneless skinless chicken breast index prices. Boneless skinless chicken breast prices typically trade well above the chicken wing market. The chief reasons are pretty simple. The meat yield on a boneless skinless chicken breast is much higher than on a chicken wing. Additionally, most chicken consumers in the US prefer the white meat of a chicken. As of late though, the chicken wing market has traded at or above the boneless skinless breast… Continue

Added by David Maloni on June 19, 2009 at 9:47am — No Comments

It's getting ugly in grilled chicken land



El Pollo Loco has a beef with KFC and if you don’t eat beef, so will you. It seems that El Pollo Loco has discovered the use of beef powder in KFC's grilled chicken.



read the entire story and check out fight at DINING… Continue

Added by Dara Bunjon on June 12, 2009 at 12:39pm — No Comments

Historic Chicken Production Slowdown

The chart of the week is annual chicken production. As stated in the latest issue of the Weekly Commodity Report, chicken production in 2009 as an annual average is forecasted to decline for the first time in 34 years. Why? It’s well documented that chicken producer margins have suffered during the past 18 months or so which has caused them to cut production. Chicken production for the better part of 2009 has been trending 5% plus below year ago levels. 2009 will almost certainly mark only the… Continue

Added by David Maloni on May 22, 2009 at 6:46am — No Comments

Chicken Market Expectations

The chart of the week is various chicken market trends for the next 11 weeks. It’s been well documented that chicken producer margins have been historically poor leading to a downturn in chicken production. So just like economists look at prior economic recessions and not any other normal year to gauge the current recession we are in, I have a tendency to model expectations for the current chicken markets comparing them to other years where production has been cut. And the latest year that we… Continue

Added by David Maloni on April 24, 2009 at 12:08pm — No Comments

Prudent Protein Hedging

The chart of the week is the estimated hog farmer breakeven level and the upcoming hog futures market prices. Hog farmers, like the rest of the protein industry, have struggled with profitability which has led to curbed production levels. Typically when hog farmer profitability is poor like it has been it causes a surge in the breeding herd slaughter (sows) so less piglets are produced leading to a tighter hog supply. The effect is to influence hog prices higher so profitable margins can… Continue

Added by David Maloni on March 27, 2009 at 4:25am — 1 Comment

Chicken Production Changes

The chart of the week is the change in annual chicken output. On Wednesday the USDA once again lowered their expectations for total chicken production for 2009. Chicken production this year is now forecasted at 35.4 billion pounds which if realized would be 3.1% less than last year and the smallest since 2006. Why is this occurring? Well, as I have mentioned in previous notes, chicken producer margins have been challenged by inflated feed costs and relatively depressed chicken breast prices. So… Continue

Added by David Maloni on March 13, 2009 at 4:30am — No Comments

Protein Deflation

The chart of the week is weekly beef, pork and chicken cutout changes versus the 5 year averages. As one can tell from the chart, the major protein markets have been trending well below their 5 year averages for most of 2009. February has been a particularly difficult month for protein prices. As of February 25th, key restaurant protein items 90% beef trimming (10%), choice beef strip (18%), boneless skinless chicken breast (11.5%), and pork belly (8.3%) market prices were well below the same… Continue

Added by David Maloni on February 26, 2009 at 4:00am — No Comments

Chicken Producer Margins and Demand

The chart of the week is chicken-feed cost ratio and the boneless skinless chicken breast market. The chart below is busy, but it tells the tale how as boneless skinless chicken breast prices trend, so does chicken producer profitability. And as the chart depicts, both are historically depressed. The producers have made unprecedented cutbacks as of late. During the last 3 weeks, chicken production is estimated to have been 6% plus below year ago levels. This follows various weeks during the end… Continue

Added by David Maloni on February 20, 2009 at 7:26am — No Comments

Where's the Chicken?

The chart of the week is Broiler Egg Sets. First we remember that broiler eggs are typically set 10 weeks before the chick hatched from the egg comes to slaughter for the US chicken supply. Thus broiler egg set data is a solid indicator of forthcoming chicken production levels. As the chart suggests, chicken production cutbacks will likely intensify soon. The current 6 week moving average for broiler egg sets is 8% less than last year which suggests that chicken output could trend 6% plus below… Continue

Added by David Maloni on November 20, 2008 at 10:16am — No Comments

The Protein Demand Debacle

The chart of the week is major protein market trends. What kind of influence has the recent financial market turmoil had on the protein markets? As one can tell from the chart below, choice beef, pork and chicken prices have all moved significantly downward since the financial markets debacle intensified in mid September. Why you ask? Demand particularly from the food service sector but also from retail has been sluggish to say the least. Yes the pork and chicken markets are typically declining… Continue

Added by David Maloni on October 24, 2008 at 4:06am — No Comments

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Taco Bell takes on fast casual with U.S. Taco Co.

Taco Bell will test a new fast-casual concept called U.S. Taco Co.  -More

Avocados From Mexico: All New Recipe Brochure
Looking for the sweet spot between indulgence and fresh appeal? Say yes to fresh Avocados from Mexico, all year long. So rich and creamy, use them as a substitute for mayo to create a craveable crab salad sandwich that will make others green with envy. Discover more culinary inspirations and recipes here!

Ronald McDonald gets a makeover for social media debut

Ronald McDonald is giving off less of a clown vibe with a makeover that keeps the color scheme but adds a blazer, a yellow ve -More

Animal fats ramp up flavor

Chicago hot spots are serving up savory dishes flavored with animal fats such as Stephanie Izard's confit goat belly at Girl  -More

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National News

Dunkin' Brands Reports First Quarter 2014 Results

Dunkin' Donuts U.S. comparable store sales growth of 1.2% - Added 96 net new restaurants worldwide including 69 net new Dunkin' Donuts in the U.S. - Revenue increased 6.2%

Hurricane Grill & Wings Signs Franchise And Multi-Unit Development Agreements For Additional 22 Units

Hurricane Grill & Wings, a restaurant franchise known for its never-frozen jumbo wings and more than 35 signature flavors, announced today the signing of five multi-unit development agreements, representing 22 new locations. The Florida-based brand opened two locations in early 2014, with plans for a total of 14 new units by the end of the year.

Dunkin' Donuts Announces Plans For 20 New Restaurants In South Orange County And The San Fernando Valley

Dunkin' Donuts announced today the signing of multi-unit store development agreements with two new franchise groups to develop 20 new restaurants in South Orange County and the San Fernando Valley area over the next several years.

Brinker International Reports Increases In Third Quarter Fiscal 2014 EPS And Comparable Restaurant Sales

Earnings per diluted share, excluding special items, increased 16.7 percent to $0.84 compared to $0.72 for the third quarter of fiscal 2013

Togo's Inks Deals In Idaho And Utah To Develop 13 New Restaurants

Togo's Eateries, Inc. announced it has signed franchise agreements to develop five restaurants in Eastern Idaho and eight locations in Salt Lake City, Utah. In 2014, the brand will also mark its entry into Colorado, Idaho, and Utah with restaurant openings planned over the next few months.

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: James Patten: The best computer interface? Maybe ... your hands - James Patten (2013)

"The computer is an incredibly powerful means of creative expression," says designer and TED Fellow James Patten. But right now, we interact with computers, mainly, by typing and tapping. In this nifty talk and demo, Patten imagines a more visceral, physical way to bring your thoughts and ideas to life in the digital world, taking the computer interface off the screen and putting it into your hands.

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?

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