FOOD INDUSTRY NEWS
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ApRIl 2014
FOOD
INDUSTRY NEWS Your Local Foodservice Industry Buying Source
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APRIL 2014
AROUND chIcAgO: SPIcE .................................. 4 KENDAL DUqUE ............................ 8 chEF mARITA TANTIvIRASUT ................... 9 PROFILES chANDLER SINgh RAwAT ...............11 DOBRA BIELINSKI.........................35 TRAvEL: DOmINIcAN REPUBLIc ...........................12 LOcAL NEwS ..............................................13 cARY mILLER ..............................................28 DININg wITh mS. x .........................................40 DIREcTORY ..............................................41 cLASSIFIEDS ..............................................44
Bright Outlook for U.S. Food manufacturers
Lower crop prices and accelerating consumer demand are brightening the outlook for the U.S. food and beverage manufacturing industry, according to a new report issued by BMO Harris Bank. “High and volatile crop prices have been the industry’s biggest scourge over the past decade,” said Aaron Goertzen, Economist, BMO Capital Markets. “With crop prices down 20% from a year ago – and some crops such as corn down even more – conditions are ripe for a healthy rebound in industry profitability.” While real consumer spending on food and beverage products has fueled only a gradual, stop-and-go recovery to date, demand growth strengthened meaningfully over the second half of 2013. Goertzen expects that demand will continue to receive support from stronger household balance sheets, rising consumer confidence, and reduced economic fragility in both the United States and globally. Furthermore, the industry’s relatively solid balance sheet will help cushion the impact of an eventual rise in interest rates. Some segments in the food and beverage industry will continue to grapple with important challenges, including drought conditions in California and dwindling hog and cattle herds nationwide are keeping upward pressure on fruit, nut and livestock prices. Other factors are shifts in consumer preferences, Food & Beverage labor productivity going flat since 2005, and regulatory uncertainty – producers are coping with uncertainty surrounding ongoing trade negotiations and potential changes in food labeling requirements.
college of DuPage’s Amazing culinary Environment
Students are flourishing at the College of DuPage Culinary & Hospitality Center. The 60,000 square foot LEED certified facility is home to their acclaimed Hospitality Program as well as their ACF accredited Culinary and Pastry Programs. The building houses a boutique hotel, two restaurants, a retail outlet for student made product and state of the art instructional kitchens. The restaurants and hotel raise the “living laboratory” concept to a whole new level. COD culinary students work and learn at both restaurants, acquiring real-life training alongside talented faculty members and top-notch chefs. Continued on page 27
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