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Two of my favorite things- students and food service! Kudos again to Eustis High School students and thanks to Chef Jeff for sharing this great story. And from what I understand this is a commitment the students have all year round- they’re very active in the Central Florida community providing their skills to community events. Keep up the good work- volunteering is such a great thing!
High School Chefs in Training
Once again Eustis High School (EHS) students and friends are out volunteering in the community. This time it was at Camp Boggy Creek located just east of Eustis. Saturday morning (12/13/08) EHS students and friends at Camp Boggy Creek to help prepare and serve at the Camp’s annual holiday party. This is the 11th year the EHS’ Culinary class has participated in the event. The Camp expected to have over 1100 guests to join in on the festivities. As usual, EHS students’ impress everyone with their positive attitude to get the job done. This year’s volunteers consisted of 2 adults, Gesa Barto and Joanna Hamlin. We also had former panther, Class of 2003, Grant Whitman. For more information about EHS’s Culinary program contact Chef Jeffrey Rotz, CEC, CCE, AAC at chefrotz@earthlink.net
The students that participated were:
Brye McClelland, Jacob Barr, Jacob Stiefel, Allan (DZ) Derize, Michelle Wiedner, Duane Nachbaur, Tarah Philotoff, Tyler Hall, Tyler Bursley, Miranda Beach, Corrie Roberts, Ballin Kent; Rachael Dragon, & Cheyenne Brooks. We also had two special volunteers from Apopka & Orlando; Brian Barrowman & Luciano Hamlin. When you see these fine young students, please let them know how much you appreciate their efforts.
There’s been lots of talk whether recession might benefit certain niche markets. David makes a compelling point about service versus price point. It’s not always about the “best price” or “lowest price”- sometimes it’s about the overall value. David’s article is definitely food for thought. The following article is posted courtesy of author, David Maloni, with the American Restaurant Association Inc. http://www.AmericanRestaurantAssociation.com
“Earlier this month the National Bureau of Economic research confirmed what many in the restaurant industry already knew…we are officially in an economic recession that began in December 2007. For a change this week I thought it would be interesting to look at the demand side of commodities from the food service sector. Thus the chart below which is annual restaurant sales growth (full service and limited service) and annual consumer disposable income growth. This chart confirms that restaurant sales trend with consumers disposable income. As a matter of fact, since 1993 total food service and drinking place sales correlate to consumer disposable income at 99%. No big surprise here. If consumers disposable income growth slows, so does their spend growth slow for the restaurant industry and vice versa. However, there has been speculation that the limited service restaurant sector could benefit from an economic slowdown. And while that may occur in 2009, history tells us that it’s unlikely. The correlation with limited service restaurant sales is also a solid 99% when compared to consumer disposable income. Now there may be some restaurant companies that benefit from an economic slowdown, but it’s my opinion that it may not occur in a particular segment because of price points. It may be more due to perceived value and operations. Now what does this have to do with commodity demand from food service? The general thinking is that restaurant chains that serve lower priced commodities will benefit from an economic downturn which in turn could bring a boost in demand for lower priced commodities. I would suggest to you that the commodities that may receive a demand benefit will be the ones that are perceived as a value and served by the better operators.
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