Weekly Market NewsletterWeekly Market NewsletterWeekly Market NewsletterWeekly Market Newsletter

Leading Food Distributor

Serving the Southeast and

the World Since 1925

Feb 20th , 2017Feb 20th , 2017Feb 20th , 2017Feb 20th , 2017

_______________________________________

We insist upon top quality products

from nationally recognized manufac-

turers. Our broad inventory of more

than 15,000 supplies features the fin-

est items, from gourmet to everyday.

Never content to rest on our laurels,

we strive to continuously improve and

innovate our products and services.

This commitment to excellence has

served our customers well for more

than 80 years, and continues to serve

as our standard for success.

-Byron Russell

Chairman & CEO

______________________________________

THIS WEEKTHIS WEEKTHIS WEEKTHIS WEEK ■ Market Update and Transportation Facts

■ CBI Food ServiceTrends New Products

■ What’s New from Coast to Coast

■ CBI Produce and Commodity Report

■ Restaurant Industry News

■ News in the Grocery Trade

■ National Weather Spotlight

■ Commodities at a Glance

■ CBI Dairy Update

■ Center of the Plate

Riviera Location

800.939.4018 One Cheney Way

Riviera Beach, Fl. 33404-7000

Ocala Location

800.432.1341 2801 W. Silver Springs Blvd

Ocala, Fl. 34475-5655

Punta Gorda Location

844.234.1341 One Cheney Way

Punta Gorda, FL 33982-4401

MARKET NEWSMARKET NEWSMARKET NEWSMARKET NEWS

Campbell’s® Reserve soups bring together rich

stocks, real cream and specialty ingredients —

making it easy to deliver indulgent flavor

in every bowl.

ROASTEDPOBLANO&WHITECHEDDARW/TOMATILLOSCBI#10018733

Serve as soup or add chicken and put over pasta for a hearty meal!

Use the link below for other recipe ideas

http://campbellsfoodservice.com/RecipeSearch.aspx

For additional information or samples, please call:

The CORE Group (800) 224-6726

Mike Burkhart – 954-818-0895

OCALA DIVISION– Tammy Wright 813-245-1578 & Wendy Carroll 904-487-8715

PUNTA GORDA DIVISION – Gina DeAngelo 941-323-7049

Chocolate Dipping Sauce with Butterfinger Pieces

Ingredients

Vanilla extract 2 tsp

Nestlé Carnation Evaporated Milk 6 x 97 fluid ounces 12 fl.oz

Nestlé Toll House Semi-Sweet Morsels Standard Size Bulk 25 pound - 900 count 12 oz

Nestlé Butterfinger Pieces 6 x 1.36 kilograms 7.75 oz CBI #24014

Raspberry 2 pt

Method

In a heavy bottom saucepan, combine Evaporated Milk and Chocolate Morsels. Cook over low heat, stirring frequent-

ly, until morsels are melted.

Remove from heat. Stir in vanilla and 1 cup of Butterfinger Pieces. CBI #24014

Serve warm, using remaining Butterfinger Pieces for garnish.

Slide raspberries onto individual skewers to be used for dipping.

For additional information or samples, please call:

The CORE Group (800) 224-6726

Mike Burkhart – 954-818-0895

OCALA DIVISION– Tammy Wright 813-245-1578 & Wendy Carroll 904-487-8715

PUNTA GORDA DIVISION – Gina DeAngelo 941-323-7049

RIVIERA BEACH DIVISION Jonathan Fisher 954-296-8999, Becky Land Poll 954-668-7886 & Sindee Winkler 954-849-4329

Commodities at a glance…

Commodities at a glance…

Commodities at a glance…

CBI # 10060039

PD# 31633

PACKED 6/1 LBS

RESTAURANT INDUSTRY NEWS

6 Facts Impacting Consumer Lunch Choices

By: Tara Fitzpatrick, www.restaurant-hospitality.com, February 7, 2017

What’s for lunch? That’s a question your customers ask themselves every day. Fooda, a

Chicago-based provider of onsite lunches, has released new research on the factors driving

those choices, and how they change through the week, the month and the season.

Winter Means Comfort

Cold, bleak days have customers rushing into the loving embrace of pizza (sales rise 36 per-

cent in winter), barbecue (24 percent increase), spicy Thai food (57 percent increase) and

Asian fusion (21 percent increase), according to Fooda data.

However...

The study points to a hiccup in the winter trend, when New Year’s resolutions create a spike

in healthful food sales, which go up 37 percent from December to January.

Summertime Flavors

Bright and flavorful food sales rise with the temperatures. Come summer, sales of Mediterra-

nean food go up 13 percent, and Mexican food gets a 15-percent boost.

Everybody’s Workin’ for the Weekend

Consumers start the week with the best intentions. On Monday, sales of healthful food are

18 percent higher, according to Fooda’s report. But by the time Friday rolls around, a pulled

pork sammie just sounds so right, with barbecue sales going up 33 percent.

Depending on Where You Are

The most popular lunches in major cities might surprise you: In Boston, Mediterranean

lunches are tops; New Yorkers go for the Cuban sandwich; Philly lunches aren’t chees-

esteak, but sushi, Caribbean or Mediterranean instead; Atlanta and Nashville both go for

barbecue; and in Los Angeles, Chinese food is the lunch of choice.

NEWS IN THE GROCERY TRADE

5 Trends We Learned at FMI

By: Becky Schilling, www.supermarketnews.com, February 8, 2017

Two major themes that emerged from FMI’s Midwinter conference last month were prioritiz-

ing and marketing local, fresh products and dealing with the digital future. Here are five

things we learned to help drive your business.

1. Seventy percent of all sales are influenced by information consumers find on the

web. Even though they might purchase the item in a physical store, they are likely to find

that info online first and do research online first. That means retailers and manufactures

alike need to make sure information is easily and readily available. And that product shots,

particularly those of packaging online, are easily recognizable.

2. Alternative foods are hot. Almost all fresh foods are somewhere in this group, in-

cluding those defined by the presence or absence of a characteristic (gluten-free, organic,

free-from, for example). These alternative foods are going to drive fresh. “Good” food is de-

fined by perception and opinion, not fact and/or science, and this movement is only growing.

3. Forty percent of center store and nonfood purchase are projected to be made digi-

tally by 2025. Are you ready for those customers?

4. Holistic health is hot. It’s no longer just about your physical wellbeing but your

emotional and spiritual as well. And it’s difficult to know where one part of your wellbeing

ends and another begins. As healthcare premiums get higher for both employers and em-

ployees, this all-encompassing healthcare notion is only going to grow. That means every-

thing from drinking more water to eating more fruits and vegetables will be big consumer

trends.

5. Other industries (apparel, footwear, for example) are changing the way shoppers

are influenced. So how my shoes are delivered to me will affect the way I want my milk

shipped to me and will impact how our consumers expect to interact with retailers. Do you

have a game plan to meet these shifting expectations?

NATIONAL WEATHER SPOTLIGHTNATIONAL WEATHER SPOTLIGHTNATIONAL WEATHER SPOTLIGHTNATIONAL WEATHER SPOTLIGHT----

Weekly Precipitation and Temperature Deviation

CBI DAIRY CBI DAIRY CBI DAIRY CBI DAIRY

UPDATEUPDATEUPDATEUPDATE

BUTTER

Butter dropped another .0550 this past week for a two-week drop of .1175 to end the week well above 2.0000 at 2.1025.

We have hit a bit of a lull in retail sales at the end of January. Sales were higher in January nation-ally than the same month previous year. The trend up may have hit a minor speed bump but it should continue its steady climb.

The GDT price did close to the domestic price this past week closing within .0750 to current CME spot pricing.

With prices as close as they have become over-seas and an overseas lag in supply buyers are being forced to look to domestic suppliers for their needs.

Exports in December of 2016 were up almost 25% over December of 2015 with Canada ac-counting for almost 75% of that butter.

M With prices, still well over 2.000 six weeks into the new year, we could be already be looking at a record average butter price in 2017.

The issue we have now is buyers continue to stall waiting for prices to drop more before jumping in and purchasing product for packing as we head into the Easter/Passover demand season. I do not think we will see much more downside in time to really help those buyers before they must step in and buy. I do see perhaps .0500 - .07000 downside over the next week or 2 but it is unlikely we will see the spot price drop below 2.000 be-fore that time comes. Once we hit March 1st and those seasonal orders start coming in it will push the AA market back up.

CHEESE

The cheese markets were down on both sides with block going down .1300 and barrel going down .0575 to close at 1.6100 and 1.6500 respec-tively.

The block/barrel spread at a record breaking .2400 just 2 weeks ago, is once again inverted with bar-rel .0400 higher than block.

The GDT block price is now about .1000 higher than domestic block pricing. This should spur some ex-port at least for a short time.

Cheese imports were 452 million lbs. in 2016, the highest total since 2005 and an indication of just how unfavorable domestic block pricing was to the GDT price.

We are still in a strong supply to demand ratio on cheese and production remains strong.

The roller coaster continues on the cheese markets and the block/barrel spread. We have seen a .28 per lb. swing in the spread in just 2 weeks. Not that long ago if the spread swung by .0200 in a few weeks that was a big change. I look for barrel markets to drop to correct this spread but I have been wrong on this prediction before. With exports kicking in a bit block should hold or go up a bit, but we are in the off season for processed cheese and plenty is available so we could see a drop into the mid 1.50’s or even low 1.50’s.

ByKariRivera

Wendy's Raises Bar on Chicken

Quality

The Wendy’s Company

February 15, 2017

DUBLIN, Ohio,- Wendy's is further enhancing the flavor and tenderness of its chicken by partnering with its suppliers to use 20 percent smaller birds—far surpassing the standards of other restaurant brands. While

chicken-quality issues around toughness have been reported across the industry, this change will significantly and immediately improve the tenderness and juiciness of chicken for Wendy's U.S.-based customers.*

Over the past year, Wendy's has improved cooking procedures, launched a better-tasting and better-for-you Grilled Chicken Sandwich, and is now making a nearly $30 million system-wide investment to implement the change to smaller birds across all U.S. Wendy's restaurants. While the size of its sandwiches will remain the same, the chicken Wendy's serves will become more delicious and tender.

"The quality of our food sets us apart from everyone else," said Todd Penegor, president and CEO at Wen-dy's. "We're making this change because we've seen that smaller birds provide a big benefit for our custom-

ers who deserve to eat the most tender and juicy chicken."

Wendy's journey to improve the chicken that it serves every day has included:

•Recrafting the Grilled Chicken Sandwich with a better-for-you option that tastes great. Wendy's thaws the chicken prior to cooking, creating a delicious sear and a more flavorful chicken breast. The chicken is served on a new multi-grain bun with a fresh cut tomato and spring mix.

•While Wendy's chicken has always been MSG free, Wendy's also removed artificial flavors, preservatives and colors from artificial sources.

•Wendy's created one of the industry's first Animal Welfare Advisory Councils in 2001 to review and strength-en animal care standards by suppliers. Many of these standards were later adopted industry-wide.

•On chicken, Wendy's employs a team of in-house animal welfare experts who strictly audit chicken welfare from hatchery to broiler house to processing facility, ensuring suppliers provide carefully formulated and nu-tritional feed, access to clean water, adequate room to grow, veterinary oversight and proper handling. Wen-

dy's auditors will work closely with suppliers to ensure implementation of the new bird size specifications.

•In 2016, Wendy's committed to eliminate the use of all antibiotics important to human medicine in its chick-

en by the end of 2017.

Wendy's suppliers are working hand-in-hand with the brand's supply chain co-op, quality assurance and ani-mal welfare experts to implement the changes across the entire U.S. supply of Wendy's premium chicken

breasts through the second quarter of 2017 and all suppliers are already raising birds to the new specifica-tion.

* Wendy's restaurants in Canada have long sourced from smaller birds and have enjoyed consistently high levels of customer satisfaction.