The new coronavirus is drastically altering how the food service industry does business.
Dairy producers are using their best judgment to adjust their operations, yet it is impossible for their company leaders to say when work will return to normal or what the state of the economy will be when COVID-19 finally tapers.
Order cancellations have rocked cheese suppliers and distributors alike, filling warehouses beyond capacity and forcing companies to institute longer lead times and no-cancellation policies. Professionals from line workers to inspectors to truck drivers remain essential to the supply chain but cannot work remotely in the safety of their homes. Companies report they are protecting their workers by sanitizing diligently, banning visitors, restricting travel and ordering anyone who has come into contact with someone with the virus to quarantine.
Food service operators’ sales are dropping steeply as restaurants close their dining rooms and shift to the less profitable model of takeout, curbside pickup and delivery. Food service revenues are impacted by the closure of another major dine-in locale, the school cafeteria. Everyone knows schools and their hot lunch programs will return eventually, but they cannot say the same about all of their frequented cafes, diners, supper clubs and brew pubs. Social media users are rallying their followers to order carryout from their hometown establishments. Some people are donating money to their favorite local restaurants to help fund the salaries of laid-off staff – numerous restaurants in major U.S. cities have raised six figures over GoFundMe.
The bright spot is in retail, where dairy sales are strong as grocery stores remain open and consumers stock up their kitchens, uncertain when their next trip to the supermarket will be. People are cooking more as they stay in, and those working remotely are eating two or three meals a day at home with their families instead of one. Cheese, milk, butter and yogurt are selling quickly at stores, according to the United States Department of Agriculture. Fortunately, farmers and suppliers are keeping up with the demand for the most part by working overtime and redirecting their product from restaurants to retail. The government advises consumers against panic-buying because grocery store shelves are staying replenished.
Like everyone else, IPAP’s team is navigating this unpredictable time together, adjusting practices accordingly and striving to continue providing IPAP members a quality experience. IPAP members are encouraged to monitor their emails for intermittent updates on the program. They are also welcome to ask questions or share concerns by emailing their account manager or filling out the contact form.
Although dining establishments are operating amid drastic change, they shouldn’t rule out adding new selections.
Introducing grab-and-go snacks can excite loyal customers and bring in additional revenue while requiring little prep. These items are perfect sides, toppers or desserts for dropping into a restaurant takeout bag.
Schreiber’s individually wrapped natural snacking cheeses include string cheese, cheddar blocks and precut cheese cubes. A great use for the cubes, if you don’t mind some assembly, is a to-go snack box. Just add sausage, pretzels, nuts or dried fruit. Schreiber’s portion-control cream cheese servings are tasty toppings for your crackers or bagels. For dessert, Schreiber’s flippable cheesecakes are a guaranteed carryout hit. These low-calorie cakes (strawberry, cherry, chocolate or salted caramel) come in an individual serving container that the consumer tips to mix in delicious graham crumbles.
Emmi Roth offers three varieties of premade healthy grab-and-go cheese trays: the Roth® Wisconsin Selection Tray (Grand Cru®, Sharp Cheddar and gouda cheeses; dried apple and cranberry mix; wheat crackers), Kindred Creamery® Selection Tray (Colby Jack, Spicy Sriracha Jack and hickory smoked cheddar cheeses; dried cranberry and walnut blend; wheat crackers), and Alp & Dell® Classic Selection Tray (processed sharp yellow cheddar and American cheese; processed alpine-style cheese; processed smoked gouda and American cheese; dried apple and cranberry mix; wheat crackers). Emmi Roth also offers individually wrapped snack cheeses in creamy gouda and creamy cheddar.
Winona Foods has a variety of pre-portioned sauce cups available from Della Terra and Alejandro. These will satisfy consumers who want an easy-to-grab enhancer for their pretzels, breadsticks, onion rings, pizza or cinnamon treats. Offerings include cheddar cheese, jalapeno, nacho cheese, queso, marinara, salsa, butter garlic, cream cheese and icing.
For more information on these grab-and-go items, including lead times and minimum quantities, contact your IPAP account manager.
Are you a master of all things cheese and dairy?
Test your knowledge here. Answers appear below the Dairy Dive.
1. To eliminate harmful bacteria, aged cheeses made from raw milk must be cured for at least…
A) 30 days
B) 60 days
C) 120 days
2. A cheese with more moisture will have…
A) A lower melting point
B) A higher melting point
C) The same melting point as if the cheese were drier
3. “Give me a good sharp knife and a good sharp cheese and I’m a happy man” is a quote from which literary franchise?
A) Harry Potter
B) Twilight
C) Game of Thrones
4. True or false: Non-animal alternatives exist for the enzyme rennet, which comes from mammals’ stomachs and is used in the coagulation process of cheesemaking.
A) True
B) False
5. In 2003 British magician Noah Kelly performed what tongue-in-cheek stunt to parody a world-famous illusionist?
A) Entombed himself in blocks of stinky cheddar cheese for two days
B) Made a Statue of Liberty butter sculpture “disappear” – by melting it
C) Submerged himself in a tank of fondue cheese and held his breath for hours
Recent headlines about cheese, milk and dairy products from around the web.
- By the Numbers: COVID-19’s Devastating Effect on the Restaurant Industry (Eater)
- ‘There Is Plenty of Food in the Country’ (The New York Times)
- I’m a Restaurateur and Coronavirus Forced Me to Rethink My Business Plan (Eater)
- Swiss gruyere named best in world cheese competition (The Associated Press)
- “Be your own everyday judge”: Advice from a professional cheese taster (The Takeout)
- Grocery stores are out of some staples. Here’s how to make them yourself. (Bangor Daily News)
- The Milk Situation (The New York Times)
- Wisconsin creamery produces world-renowned cheese with an old-fashioned approach (Inforum)
- The Oregon Creamery Making Vodka From Milk (Atlas Obscura)
- Can You Freeze Milk? Yes, and Here’s How (Reader’s Digest)
- Fresno mom denied additional milk purchases due to store policy. Then a stranger stepped up (The Fresno Bee)
Quiz Time answers
1. To eliminate harmful bacteria, aged cheeses made from raw milk must be cured for at least…
B) 60 days
2. A cheese with more moisture will have…
A) A lower melting point
3. “Give me a good sharp knife and a good sharp cheese and I’m a happy man” is a quote from which literary franchise?
C) Game of Thrones
4. True or false: Non-animal alternatives exist for the enzyme rennet, which comes from mammals’ stomachs and is used in the coagulation process of cheesemaking.
A) True
5. In 2003 British magician Noah Kelly performed what tongue-in-cheek stunt to parody a world-famous illusionist?
A) Entombed himself in blocks of stinky cheddar cheese for two days