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The impact of rising commodity prices on franchise restaurants

 By Kimberly Savilonis on Dec. 09, 2013

A major topic of conversation in the restaurant industry over the past 18 months has been the continued rise in commodity prices, especially for proteins. In 2012, beef prices rose 9.9 percent and chicken prices had a double-digit increase. These trends have continued in 2013, with the beef price pressure continuing a trend that started in 2010.

Poultry: Bird watching

 By Restaurant Business Staff on Nov. 01, 2008

Poultry is the number one protein buy for a majority of qsr and casual operators.

Financing

Chicken wing prices fall, and so does Wingstop stock

By Jonathan Maze on Feb. 23, 2018

Investors didn't like the chain's unit growth outlook, as high wing prices last year slowed some development.

Financing

Riding the commodity price roller coaster

By Restaurant Business Staff on Sep. 02, 2009

Among the dark clouds of recession, restaurants have so far found at least one silver lining: the cost of basic foodstuffs.

Food Inflation On the Horizon, Wells Fargo Says

By Restaurant Business Staff on Dec. 15, 2009

By Jeff Wilson(Dec. 16, 2009 - Bloomberg)—Rising milk, beef, pork and chicken prices will double the pace of U.S. food inflation next year as livestock...

ID NEWS: Fleming PACA creditors owed nearly $25 million

By Restaurant Business Staff on Apr. 08, 2003

Perhaps as many as 150 produce suppliers may be owed payments by Lewisville, TX-based The Fleming Companies, which has filed for Chapter 11 bankruptcy...

The meat market

By Restaurant Business Staff on Aug. 29, 2010

Supplies of beef and pork are just starting to rebound, as ranchers and hog farmers slowly ramp up production in step with moderately increased demand. But expect prices to remain elevated through the end of the year; about 10 to 20 percent higher than they were in 2009, says Bill Lapp, commodity expert and president of Advanced Economic Solutions in Omaha, Nebraska.

USDA Boosts Funding for BSE Research and Food Safety

By Restaurant Business Staff on Mar. 21, 2005

WASHINGTON, DC - Agriculture Secretary Mike Johanns announced last week that almost $2 million in funding has been redirected to enhance research on bovine...

Notes from the field

By Patricia Cobe on Apr. 01, 2011

The last few years have seen a subtle to seismic shift in the way restaurants source fruits and vegetables. From planting rooftop gardens to partnering with farmers, chefs and operators are making a big effort to be local and seasonal. But 2011 is shaping up as an even more produce-centric year.

Financing

10 things you need to know about your distributor

By Restaurant Business Staff on Jan. 03, 2006

We've rooted around beneath the sales reps, the pricing strategies and the cost structures of foodservice distributors to see how things really work.

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