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Modest commodity inflation expected in 2014Modest commodity inflation expected in 2014

Chicken prices to remain challenging, but not as high as past year

Bret Thorn, Senior Food Editor

December 19, 2013

2 Min Read
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The outlook for 2014 commodity prices is “benign,” following runaway inflation that did not materialize in 2013, according to an analyst from Barclays.

“Food inflation concerns were paramount heading into 2013, with expected escalation through the year. But similar to the expected [same-store sales] recovery, neither came to fruition,” Jeffrey Bernstein reported in Barclays’ corporate and investment banking division’s December Commodity Cost Tracker.

Restaurant operators struggled with food costs in 2013, especially in the first half of the year, when the price of chicken wings spiked, followed by surges in beef and chicken breast prices, all of which fell later in the year.

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Operators responded in the first half of the year, before chicken breast prices spiked, by introducing boneless wings made with less expensive chicken breast. They also offered more menu items made with chicken breast, including new salads and a wrap from Chick-fil-A and Original Recipe Bites from KFC, as well as Popeyes’ reprisal of its Rip’n Chick’n.

Barclays’ restaurant commodity basket is based on average year-over-year changes in seven commodities: beef, chicken, pork, cheese, coffee, corn and wheat. Extra weight is given to beef, chicken and pork, and less is give to corn and wheat, based on the typical purchasing practices of restaurants.

After low double-digit inflation of between 10 percent and 12 percent for the index in May and June, when prices for chicken breast and boxed beef hit record highs, and inflation of between 2 percent and 5 percent in the following three months, Barclays saw 1-percent deflation year over year in October and November, and expected flat pricing in December and an overall easing of prices into 2014, Bernstein reported.

“Otherwise, beef inflation remains modest, with the only true pressure from poultry (up 20 percent),” he wrote, adding that he expected chicken prices to remain below the highs they hit in the summer of 2013.

“The early read on 2014 is for ‘benign’ inflation, with our index currently projecting modest deflation,” Bernstein wrote.

The December index benefited from corn prices that declined 45 percent, he said, compared with the same time last year, and wheat prices that fell 20 percent. Coffee prices also remain low, he said.

The 2012 drought in the Midwest caused a shortfall in the corn harvest that resulted in an increase in livestock prices as feed costs rose. Beef prices were particularly hard-hit, and chicken wing prices skyrocketed during the 2012-2013 football season, especially in the run-up to the Super Bowl. That weekend is the largest wing-consumption period of the year.

Labor costs will likely be more of a concern than food cost in 2014, especially in the face of proposed minimum wage hikes and added costs tied to the Affordable Care Act, according to Bernstein.

Contact Bret Thorn at [email protected].
Follow him on Twitter: @foodwriterdiary

About the Author

Bret Thorn

Senior Food Editor, Nation's Restaurant News

Senior Food & Beverage Editor

Bret Thorn is senior food & beverage editor for Nation’s Restaurant News and Restaurant Hospitality for Informa’s Restaurants and Food Group, with responsibility for spotting and reporting on food and beverage trends across the country for both publications as well as guiding overall F&B coverage. 

He is the host of a podcast, In the Kitchen with Bret Thorn, which features interviews with chefs, food & beverage authorities and other experts in foodservice operations.

From 2005 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves in New York City.

He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN. 

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris. He spent his junior year of college in China, studying Chinese language, history and culture for a semester each at Nanjing University and Beijing University. While in Beijing, he also worked for ABC News during the protests and ultimate crackdown in and around Tiananmen Square in 1989.

Thorn’s monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He served as president of the International Foodservice Editorial Council, or IFEC, in 2005.

Thorn wrote the entry on comfort food in the Oxford Encyclopedia of Food and Drink in America, 2nd edition, published in 2012. He also wrote a history of plated desserts for the Oxford Companion to Sugar and Sweets, published in 2015.

He was inducted into the Disciples d’Escoffier in 2014.

A Colorado native originally from Denver, Thorn lives in Brooklyn, N.Y.

Bret Thorn’s areas of expertise include food and beverage trends in restaurants, French cuisine, the cuisines of Asia in general and Thailand in particular, restaurant operations and service trends. 

Bret Thorn’s Experience: 

Nation’s Restaurant News, food & beverage editor, 1999-Present
New York Sun, columnist, 2005-2008 
Asia Times, sub editor, 1995-1997
Manager magazine, senior editor and restaurant critic, 1992-1997
ABC News, runner, May-July, 1989

Education:
Tufts University, BA in history, 1990
Peking University, studied Chinese language, spring, 1989
Nanjing University, studied Chinese language and culture, fall, 1988 
Le Cordon Bleu Ecole de Cuisine, Cértificat Elémentaire, 1986

Email: [email protected]

Social Media:
LinkedIn: https://www.linkedin.com/in/bret-thorn-468b663/
Facebook: https://www.facebook.com/bret.thorn.52
Twitter: @foodwriterdiary
Instagram: @foodwriterdiary

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