crayfish in close up

Food Week May 24, 2024

Welcome to Food Week May 24, 2024. A little late this week after the National Restaurant Show, which takes a lot out of us. Headline: DID SHRIMP KILL LOBSTER? In truth, no. It was Private Equity. There’s more. Enjoy

MACRO

  • Forecaster predicting a very active hurricane season. They may go throught the whole alphabet.

RETAIL AND CONSUMER

  • Trend among grocers like Target is to start rolling back prices as consumers have chnaged patterns in response to higher prices. Competition is a good but increasingly rare thing.
  • The Farm Bill is almost done but GOP wants to cut SNAP – food for mothers and children – by $30 billion.
  • Walmart mandating workers come into office – thereby reducing headcount through ‘quiet firing’.
  • More problems for Sriracha, this time not by their own doing.

RESTAURANTS AND FOODSERVICE

  • Red Lobster closing stores and declaring bankrupcy. The purported culprit on the failure of Red Lobster was the all you can eat shrimp promotion. (The stories are wild.) But there’s a history here – Private equity tried to sink another Darden brand – Olive Garden – when really it just wanted to make a bunch of money selling the real estate. Just like the previous owners of Red Lobster.
  • Taco stand in Mexico City awarded Michelin star.
  • American’s are cutting back on eating out but 64% of people say they would eat out at a restaurant every day if they could.

FOOD SUPPLY CHAIN

  • Britain’s Prime Minister demands domestic farmers grow more fruits and vegetables. He does know what climaate they live in, right? RIght?
  • Texas used to be a major producer of sugar. There’s even a town called Sugarland. But climate changes has ended all that.
  • Climate change, bananas and infrastructure; the complexity – and waste – that is India’s food supply.

DRINK CORNER

FOOD WEEK MAY 24 LAGNIAPPE

  • WIth the beginning of grilling season, a guide to different steak cuts.
  • Why there were milkmen and why there aren’t anymore
  1. I have never had Duke’s mayonnaise but chefs say it’s the best

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