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This year has been full of unprecedented challenges for small businesses – especially those in foodand drinks. Deficiencies in the supply chain have been thrown into drastic relief, but nowhere more than among meat producers. The plants of the Big Four meat-packing plants – Tyson, Cargill, JBS USA and National Beef – proved to be very sensitive to outbreaks, and when they started operating at reduced capacity, meat prices soared.
The Ministry of Justice has since launched antitrust investigation in all four companies and accused heads of the chicken industry on charges of setting prices. Next, on the Edge Edge platform, between April and MayPrices for beef rose by 87 percent, pork – by 70 percent, chicken breast – by 23 percent.
It is costly for both consumers and companies, but more than ever, entrepreneurs are growing to challenge and ruin costs. We’ve heard from a business that does its best in a bad situation or even makes a bad situation work to its advantage. Here are nine key ways that innovation entrepreneurs respond to meat prices.
1. For small meat suppliers that go directly to consumers
At the time of restaurant closures, closed plants had already pushed smaller, higher-quality meat suppliers to an online model aimed directly at the consumer – and if large processors had to cut production, smaller suppliers had to take advantage of meat shortages. . Jeff Latham is the founder Nicknames USA, in the Pacific Northwest belongs to a meat supplier family and a butcher. He says he has made “radical changes to his business to stay afloat, including a core core of mostly local suppliers. restaurants to open a new channel directly to consumers. “
Ariana Daguin, CEO of the company D’Artagnan, a sustainable meat supplier used by chefs such as Tom Colicio and Bobby Fly, says that “while large processors have been forced to shut down, this is much less the case with sustainable meat products. We are seeing significant jumps in demand – 500 Before the pandemic, restaurant sales accounted for 75 percent of our business, but negotiations sought to keep pace with consumer demand by expanding our local delivery program and regulating meat.Due to our small and sustainable supply chain we lacked. ”
2. Asking customers for a little flexibility
For lunch services that allow customers to customize their food deliveries, a small advance notice will be required to do the work of tracking fresh recipe ingredients. Katie Doug, founder of the meal planning service Individual foodSays: “We recently asked our customers to order food weekly on time, the day before usual. This helps us make sure we still get the freshest and highest quality ingredients for our food. We never want to compromise our product, so we spend extra a time when we will need to look for what we need elsewhere. ”
3. Negotiated prices with sellers, distributors and retailers
For Brooklyn Hot Dog Company, the obstacle was a huge increase in beef prices a time when hot dogs are in high demand. The company had to bear most of the costs, but they were able to cut a room on both sides of the supply chain. Owner Tony Fragogianis says: “We worked with our CPU and reduced the price, so it sounded crazy like it was in the first weeks, but still. So we also work with some of our distributors and vendors “We’re trying to talk to everyone about how to reduce the piece to become smarter.”
Based in Chicago Home Run Inn Pizza there has also been a huge demand for their frozen pizzas throughout the quarantine, and their food and beverage director Jeff Hursch says he has relied on his relationship with suppliers to move around the plant’s closure. “I keep an eye on pricing and have a great relationship with our sellers,” he explains. “When the pepper factory was closed, I secured stocks for another 15 weeks. As the pork factories closed, I ordered three cargo shipments of sausage. We hope everything will be better from now on.”
4. Plant-based substitutes
Alternatives to the plant increased long before the health crisis, but the shortage of meat has certainly accelerated the interest of consumers and companies. Shaquille Jamal, co-founder of the subscription box Craft Co. says, “We’ve been playing with the idea of exploring alternative sources of protein. While we certainly wouldn’t want to upset any of our customers by going on completely outcasts and just excluding meat, we’re thinking about offering the opportunity to include a jerk on We are meat lovers here, Craft Jerky Co., but I also believe that the joy of subscribing is a discovery and an experimental aspect. “
5. Dishes of fresh vegetables
As much as people love burgers in the summer, many in the hot months also ride at a lighter and more vegetarian fare. Ghost Ranch is a southwestern restaurant in Tempe, Arizona that has revised its menu to encourage guests to try low-fat meals while accommodating guests who are treated to meat dishes. “The menu will have weekly rotations, and the focus will be on fresh vegetables, vegetarian, vegan and fish options,” a restaurant spokesman said. “Protein can be added at an additional cost. They still plan to keep favorites in the main menu, but hopefully this additional alternative will encourage eateries to come and still taste great food at a price everyone can agree on.”
6. Ch. Section about seafood
Another silver lining for restaurants is that although the health crisis has had an inflationary impact on meat prices, it all happened with seafood, particularly lobster. Lobster is a traditional dish at the New Year celebrations in China, but the coronavirus destroyed most of the celebrations in China when the country left the blockade, leaving world prices for lobsters way down. У Concord HillAt a restaurant in Williamsburg, Brooklyn, they introduced a summer roll with lobsters and brought there oysters for a pickup.
7. Quality over quantity
A little can go a long way! У Rue Saint-Marc In Jacksonville, Florida, chief executive chef Scott Alter decided that instead of using large mediocre cuts, he would simply serve smaller pieces of high quality meat. “With fluctuating meat prices, they didn’t want to serve a sweet product,” said a restaurant spokesman, “so they reduced the size of the meat on the plate and added more plant ingredients. In addition to adjusting the portion size, they had to pick up the price of some dishes.”
8. Use a whole piglet (or cow)
Matt Carter is a chef at three restaurants in Scottsdale and Phoenix, Arizona, and each acquires creativity with less expensive meat expressions. “Now simple incisions are the hardest source, both because of affordability and because of cost,” Carter says. – Fortunately, lesser-known cuts such as legs, feet, ponytails, hangers, hangers, skirts, flat irons and the like. large manufacturers are still available. Even with such cuts, prices are above average, but still very economical and delicious for both the chef and the consumer. ”
As examples, he recommends sliced pasta dishes and skirts, steak and pork shoulder. In our French restaurant, Zinc Bistro, ”he continues,“ we like to use so-called peasant cuts to deal with sublime versions of classic recipes such as duck legs for roe deer and flat iron steak for Paleron de Buuf.“
9. Goodbye, brisket
Thin, small, these kebabs remain in fact add such individuality to the chest – but with this less expensive cut. Brent and Juan Reeves Bar-B-Que Smokey John & Home Cooking in Dallas, Texas, “switched to promoting goods such as extracted pork for special promotions to direct customers in a different direction from the breast.” And in Leroy and Lewis, A new school barbecue truck in Austin, Texas, they serve the brisket only on Saturdays. They also specialize in dishes that use all parts of the pig – from the cheeks and fried cartridge to the skin and bones.