• The Wall Street Journal reports that “meat is piling up in U.S. cold-storage warehouses, fueled by a surge in supplies and trade disputes that are eroding demand.
“Federal data, coming as early as Monday, are expected to show a record level of beef, pork, poultry and turkey being stockpiled in U.S. facilities, rising above 2.5 billion pounds, according to agricultural analysts.”
While US consumer demand for meat is growing, it isn’t enough to keep up with supply. In the past, the meat would’ve been exported to places like Mexico and China … but Mexico and China “have both set tariffs on U.S. pork products in response to U.S. tariffs on steel, aluminum and other goods.”
• Colorado-based Lucky’s Market, in part enabled by an investment from Kroger, announced that it has signed leases for four new stores that it plans to open within two years in various Florida cities - Venice, West Boca, Pensacola and Ormond Beach.
The move is part of a broad expansion in Florida; it currently operates 30 stores, with 13 of them in Florida, with expectations to grow its total store count to 35 by the end of the year.
• The Orlando Sentinel has a story about a refresh given to one of Winn-Dixie’s stores there, “with bright red paint splashed across the walls, a revamped deli area, expanded products and new features” that include more produce and organics, cut fruit, and “more cuts of fish and pre-made steaming bags with fish like salmon that can be thrown in an oven or steamer. The store will even steam the $6 bags for customers on site.”
The refresh comes just months after the company’s emergence from bankruptcy, and after similar remodels took place elsewhere in the chain.
• The Wall Street Journal has a story about “the Food Business Pathways program, a 10-week-plus program that is open to the 400,000 residents of New York City Housing Authority’s 325 developments, along with 200,000 New Yorkers living in Section 8 housing administered by the agency.” The goal is to help potential entrepreneurs learn about the food business, and “the program provides courses covering everything from government regulations to budget management, and it also helps attendees incorporate their business and pays the necessary fees involved. And while it doesn’t actually fund their businesses, it connects them with many lenders, particularly those who support small businesses.”
“Federal data, coming as early as Monday, are expected to show a record level of beef, pork, poultry and turkey being stockpiled in U.S. facilities, rising above 2.5 billion pounds, according to agricultural analysts.”
While US consumer demand for meat is growing, it isn’t enough to keep up with supply. In the past, the meat would’ve been exported to places like Mexico and China … but Mexico and China “have both set tariffs on U.S. pork products in response to U.S. tariffs on steel, aluminum and other goods.”
• Colorado-based Lucky’s Market, in part enabled by an investment from Kroger, announced that it has signed leases for four new stores that it plans to open within two years in various Florida cities - Venice, West Boca, Pensacola and Ormond Beach.
The move is part of a broad expansion in Florida; it currently operates 30 stores, with 13 of them in Florida, with expectations to grow its total store count to 35 by the end of the year.
• The Orlando Sentinel has a story about a refresh given to one of Winn-Dixie’s stores there, “with bright red paint splashed across the walls, a revamped deli area, expanded products and new features” that include more produce and organics, cut fruit, and “more cuts of fish and pre-made steaming bags with fish like salmon that can be thrown in an oven or steamer. The store will even steam the $6 bags for customers on site.”
The refresh comes just months after the company’s emergence from bankruptcy, and after similar remodels took place elsewhere in the chain.
• The Wall Street Journal has a story about “the Food Business Pathways program, a 10-week-plus program that is open to the 400,000 residents of New York City Housing Authority’s 325 developments, along with 200,000 New Yorkers living in Section 8 housing administered by the agency.” The goal is to help potential entrepreneurs learn about the food business, and “the program provides courses covering everything from government regulations to budget management, and it also helps attendees incorporate their business and pays the necessary fees involved. And while it doesn’t actually fund their businesses, it connects them with many lenders, particularly those who support small businesses.”
- KC's View:
