Throughout the last two years we have talked many times about the farm to table market and how it is expanding throughout the food world just like every one predicted. As we look to 2018 the latest buzzword is “Plant Forward”.   In today’s discussion we will update our experience in this area.

Twelve years ago we introduced our Newsletter and made a pledge of content:

The focus of this newsletter is as the title suggests, Cutting Cost of Operations. Some of the subjects we will cover are:

Health Care Transportation and Fuel
Technology Warehousing
Manufacturing innovations HAACP Compliance

We have not focused on pure technology outside the food industry but today the trends are too compelling not to discuss and they coincide with the growing trend of Cloud computing.

While preparing for Thanksgiving and the children, grandchildren, etc. coming over I reviewed with my wife how we can best manage the event. Previous years Mary and I would whip ourselves into a frenzy with list making, shopping, and most importantly cooking the dinner. At the point when we had everybody over and the table was set, exhaustion would settle in and it was time for my nap.  Let’s look at some of the food prep alternatives today and how we have embraced the change.

Back in 2013 we focused on Pad and how to use it. Because we care about our reader's margins we need to make sure you sell your products with the correct cost. Today's focus will be  carrying costs. We visit this today to make sure your costs are covered while updating our previous News Letters

I know how tough that questions is. Today is centered on a topic we introduced back in 2005. We are reaching backwards, but running a growing business is a real handful without the data we have been talking about the last few weeks. The calculator of modern times, called Excel, is the main choice for Business Intelligence today.

Last week in talking about the inventory turn component of T&E ratio we focused on the Turn standards. Today let’s focus on the E for Earn to get your Goss Profit. We want to focus on items that generate high gross profit. All items and their mix are very important, but remember the 80/20 rule.

 

We'll keep following last week's thread about Inventory Management and Profitability.   Food is a very unique industry, so making sure we measure ourselves against our industry cousins is important to understand the standard we are measured against. Got to know the other guy's score to see if you are a winner. Again focusing on inventory value and getting it right is one of the two key elements of our T&E analysis.

Twelve years ago we introduced a key measurement of good inventory control: The turn and earn index. The concept is simple but good inventory control figures are important to make sure your turn and earn ratio is correct. Visiting this concept again, and showing how you can measure it, is a good way to grade your business profitability.

For several years the trend has been to eat healthy. We have chronicled the growth of these healthy markets. Today we will take a look at three main areas that have added to this growing trend and the market effects they have on us and our food.

Seems every non 'quick-serve' restaurant is trying to exploit the farm to table movement. We have spoken about this for many years and are fortunate enough to have a number of customers making their living in that market. A lot of people don’t realize the accountability the true players are required to maintain, especially as more retailers are selling produce direct from farmers. Let’s do more explaining.

 



Issue 605 - Local Food Will Continue to be Hot

Throughout the last two years we have talked many times about the farm to table market and how it is expanding throughout the food world just like every one predicted. As we look to 2018 the latest buzzword is “Plant Forward”.   In today’s discussion we will update our experience in this area.

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