November 2011 Archives

The latest episode of the National Restaurant Association's podcast series highlights cause marketing and community service just in time for the holiday season. While charitable giving is a year-round activity, the Association is also seeking applicants for its Restaurant Industry Awards this December.

Host Blair Chancey, editorial director of Food News Media, speaks with the National Restaurant Association’s Senior Director of Community Relations Alyssa Prince, about how cause marketing can help boost business and attract service-minded consumers. The discussion also centers around the Association's 2012 Restaurant Industry Awards program - the Restaurant Neighbor Award and Faces of Diversity awards.

Listen to and download the podcasts through iTunes.

The podcast is the fifth installment of the “Big Picture Management” series, presented by the National Restaurant Association and Food News Media – publisher of QSR and Restaurant Management magazines.

The first episode, tackled sustainability, the Association's Conserve: Solutions for Sustainability initiative, and how restaurant operators can boost their bottom lines by ramping up their environmental efforts.

The second episode highlights food and healthy living issues, including the Association's Kids LiveWell program.

The third installment focused on National Food Safety Education Month and how to work with health inspectors.

The fourth episode in the series was a discussion around restaurant industry employment and career opportunities, including the ProStart program.

Watch our latest industry update video, where the National Restaurant Association's SVP of the Research & Knowledge Group Hudson Riehle summarizes the October Restaurant Performance Index and additional economic indicators.

For previous industry update videos, visit our Research & Insights section.

Balanced by softer current conditions and stronger future optimism among restaurant operators, the National Restaurant Association’s Restaurant Performance Index (RPI) remained essentially unchanged in October.

The RPI – a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry – stood at 100.0 in October, down 0.1 percent over September's 100.1 level.

“Although sales results were somewhat softer in October, restaurant operators reported net positive same-store sales for the fifth consecutive month,” said Hudson Riehle, senior vice president of the Research and Knowledge Group for the Association.

The National Restaurant Association's chief nutritionist has questioned the findings of a study published recently in the Journal of the American Medical Association that examined the relationship between declared versus tested caloric content of restaurant food.

Joy Dubost, the NRA's director of nutrition and healthy living, refuted the study in a letter to the editor published in JAMA (Oct., 19, 2011, Vol. 306, No. 15, pp. 1655-1656), saying the findings were inaccurate because the data collected came from randomly selected food items from quick- and full-service restaurants in three states. She said that overall, the stated caloric contents were not significantly different from the measured caloric contents, however, a large variability ‑ greater than 100 calories ‑ was found in 19 percent of the food items analyzed.

Dubost, a registered dietitian with a PhD in food science, characterized the study as flawed, saying poor methodology was used.

When Misty and Gary Young bought the Squeeze In restaurant eight years ago, it had no systems, no policies, "not even an official telephone."

The 1,300-square-foot restaurant in Truckee, Calif., was a "little tiny place," with just 13 tables. "It had been around 30 years and had a cult-like following," Misty says.

But taking over a restaurant with no processes was challenging, so the Youngs began to implement training, standardize recipes and make other changes for consistency. They developed a series of videos and training guides on guest service, food safety and other topics. They also partnered with the local health department to improve food safety training.

"One of the most important things is the health and safety of our guests," she says.

As more restaurant companies embrace sustainability at their respective business operations, the need for managers in that field has begun to grow.

Because of that increased interest, the University of North Texas in Denton is offering a graduate-level program in sustainable tourism that teaches hospitality management students how to run greener restaurants, hotels and other foodservice-related businesses.

The school launched the program last year, and it is believed to be the first-ever of its kind. The first half of the two-year curriculum focuses on the practical and technical aspects of running a sustainable business while the second year concentrates on the more theoretical aspects of sustainable hospitality.

Among other changes to the 2010 health care bill, the National Restaurant Association supports efforts by U.S. lawmakers to repeal a new health insurance tax (HIT) that in 2014 will be imposed on health insurance companies based on net premiums written in the fully insured market.

Because the vast majority of small businesses buy insurance in the fully insured market, the NRA believes it's likely most of the tax will end up being passed along to small businesses and their employees.

The NRA has teamed up with business groups representing millions of other small employers in a "Stop the HIT" coalition to block the tax.

Sens. John Barrasso (R-Wyo.), Orrin Hatch (R-Utah) and Olympia Snowe (R-Maine) this month introduced S. 1880, the "Jobs and Premium Protection Act," to repeal the tax. Their bill mirrors H.R. 1370, a House bill that now has nearly 80 cosponsors. The NRA supports both bills and is working with the Stop the HIT coalition to line up more cosponsors.

As the holidays and the season of giving fast approach, the National Restaurant Association is honoring the good works restaurateurs do in their communities every day in its America's Restaurants video series.

To do that, however, the NRA needs the restaurant industry's help: it is seeking photographs showing restaurant owners and their team members working to improve the lives of their neighbors and those they serve at their many and varied operations across the country.

The video is the third in a series and will focus on the industry's propensity toward philanthropy and community service. The first video served as an overview of the restaurant industry and the second depicted its varied career opportunities.

The National Restaurant Association this month congratulated the Council of State Restaurant Associations on its 75^th anniversary in business.

"The National Restaurant Association is proud of our continuing partnership with the Council of State Restaurant Associations and the mission to ensure our industry's prosperity and growth," said Dawn Sweeney, the NRA's president and CEO, in a full-page advertisement in the Nov. 21 issue of Nation's Restaurant News. "Together we are improving the quality of life for all we serve. Congratulations!"

Established in 1936, the Baltimore-based CSRA's mission is to foster goodwill and promote the success of state restaurant associations and its members.

In her latest Ask the Nutritionist commentary, the National Restaurant Association’s Director of Food & Healthy Living Joy Dubost, Ph.D., R.D., shares how chefs, restaurateurs and consumers alike can adjust recipes for traditional Thanksgiving dishes to pack a bigger nutritional punch.

A traditional Thanksgiving meal can quickly add up to a day’s worth of calories, but there are some simple ways to adjust recipes to reduce calories, saturated fat, and sodium.

Similarly, by making small changes to your recipes, you can also increase the nutritional value by increasing essential nutrients, such as vitamins A and C, and fiber.

When preparing Thanksgiving meals this year, consider these recipe tips:

In her latest Ask the Nutritionist commentary, the National Restaurant Association’s Director of Food & Healthy Living Joy Dubost, Ph.D., R.D., offers up some simple tips for making your meal more healthful when dining out this Thanksgiving.

Thanksgiving will soon be here, which provides an opportunity to reflect back and appreciate all that we have. As friends and families come together to eat their favorite, traditional foods, there are ways you can ensure your holiday meal is both tasty and good for your health.

Our research shows that 30 million Americans plan to dine out or order takeout this Thanksgiving. If you are one of them, below are a few healthful dining tips to keep in mind:

Average weekly work hours of nonmanager employees at foodservice establishments have risen for the first time in seven years, according to a report issued by the Bureau of Labor Statistics.

On a year-to-date basis, ended September 2011, the number of hours worked by those nonsupervisory employees increased 0.5 percent, compared with no changes or declines in each of the six years prior.

Comparatively, average weekly hours worked by nonsupervisory employees in the overall private sector also rose 0.5 percent on a year-to-date basis through September 2011.

President Obama is expected to sign off shortly on a substantial new tax credit for businesses that hire jobless veterans.

Employers may soon be able to claim a tax credit of up to $9,600 per employee when they hire certain veterans.

As the holiday season approaches, restaurateurs can look forward not just to Black Friday, one of the biggest shopping days of the year, but to Small Business Saturday, a campaign geared toward supporting America's small businesses and increasing their sales.

The promotion, in its second year, will take place Saturday, Nov. 26, and is being supported by major corporations, including American Express.

One way the company is showing its support is by offering a $25 statement credit to a limited number of consumers who register and use their American Express Cards to make purchases of $25 or more at participating small businesses, according to www.facebook.com/SmallBusinessSaturday.

American Express also is providing business owners with access to traditional and social media marketing tools, such as tailored Facebook ads, in-store signage and kits to create turnkey offers.

Cracker Barrel Old Country Store is adapting to the greener lifestyles of some of its customers by installing electric-car charging stations at 24 of its family-dining restaurants in Tennessee by the end of November.

The charging-pedestal test began rolling out at Cracker Barrel's Tennessee units last month, the company said. According to spokeswoman Julie Davis, the stations enable customers who own alternately-fueled vehicles to top off the electrical charge of their cars while they dine at the restaurant.

"We see this as a way of staying relevant as lifestyles change," Davis said. "It's a great way to participate in the nation's search for energy solutions."

The National Restaurant Association has formed a new Supply Chain Management Executive Study Group to facilitate dialog and best practice exchange around issues such as increasing commodity and wholesale food prices, sourcing of ingredients, and traceability of products.

Food and beverage purchases alone by the restaurant industry are expected to exceed $200 billion this year, underscoring the importance of addressing supply chain management.

The group, whose steering committee met today, will address the full spectrum of the field, including purchasing, distribution, logistics, quality assurance, freight and inventory management, and provide perspective applicable to restaurant operations of all sizes. The group’s first conference will be held in Chicago in May 2012, preceding the 2012 National Restaurant Association Restaurant, Hotel-Motel Show, which will be held at its new dates May 5-8 at Chicago’s McCormick Place.

The National Restaurant Association is working to get Congress to extend a critical tax benefit for restaurants beyond 2011.

Recognizing the heavy wear and tear that restaurant buildings sustain each day, current federal tax law allows restaurateurs to write off the cost of restaurant construction and restaurant-building improvements, including leasehold improvements, over 15 years. Congress has included the 15-year depreciation allowance in major tax bills over the past several years, but has never made it permanent.

The current depreciation schedule expires at the end of 2011 and reverts to 39.5 years starting in 2012 if Congress fails to act.

The National Restaurant Association is taking its case to Congress, urging lawmakers to act quickly to extend the shorter depreciation schedule beyond 2011.

The Association is also working to gather support for bills that would create a permanent 15-year schedule. H.R. 1265 has 40 cosponsors; S. 687 has 13 Senate cosponsors. If your member of Congress is not already a cosponsor, we urge you to contact them at (202) 224-3121 ask them to support the bills.

The NRA's depreciation issue brief provides more details on this issue.

The Georgia Restaurant Association honored entrepreneur and philanthropist Ted Turner and several of the state's top restaurateurs at its 5^th annual Grace Awards gala Nov. 13 at the Loews Atlanta Hotel in Atlanta.

Turner, co-founder and co-owner of the 46-unit, Atlanta-based Ted's Montana Grill dinnerhouse chain, received the association's Lifetime Achievement award for his efforts in helping the restaurant industry become more sustainable in its business practices. Additionally, his Turner Foundation has been instrumental in assisting the National Restaurant Association launch its Conserve Education program, which teaches restaurateurs how to green their foodservice operations.

Turner's Ted's Montana Grill partner and fellow environmentalist George McKerrow Jr. presented the entrepreneur with the Lifetime Achievement award.

The National Restaurant Association estimates that 14 million Americans will visit a restaurant for a Thanksgiving meal this year, and an additional 16 million will use restaurant takeout to supplement a meal at their own or someone else’s home.

In addition, 32 million Americans are expected to dine out while shopping on Black Friday, according to new research by the Association. The new research also shows that convenience is the primary reason for making restaurants part of Thanksgiving celebrations.

“In today’s activity-rich, time-poor society, restaurants play an important role in bringing friends and family together to share a holiday meal for Thanksgiving,” said Hudson Riehle, senior vice president of the Research and Knowledge Group for the National Restaurant Association.

Using materials certified by the Biodegradable Products Institute, or BPI, offers restaurateurs the option of participating in organics collections for composting.

BPI not only has worked with government agencies, but also academics and plastics companies to determine what can validly be called compostable. Suppliers that can prove their disposables break down completely in composting facilities, using the scientific testing methods and benchmarks set by BPI, are then certified as compostable. And once they are certified, manufacturers can affix the BPI logo to their products, thus designating that certification.

"Five percent of ... trash is likely to be plastics," said David S. Brooks, certification manager for the New York-based nonprofit that defines what can validly be called compostable. "If [the materials are] nonbiodegradable, they're holding back a restaurant from composting, a very viable solution" to skyrocketing garbage-disposal fees and the depletion of landfill space.

States that automatically tie their state minimum-wage rates to inflation are beginning to announce their 2012 wage rates.

In Colorado, the wage increases to $7.64 from $7.35 starting Jan. 1, 2012; in Florida, to $7.67 from $7.31; in Montana, to $7.65 from $7.35; in Ohio, to $7.65 from $7.35; in Oregon, to $8.80 from $8.50; and in Washington, to $9.04 from $8.67.

Check out the NRA's map showing all state minimum wage rates. The map also shows minimum cash wages for tipped employees in states where employers are permitted under certain conditions to apply a "tip credit" against their obligation to pay employees the minimum wage.

The National Restaurant Association said today that a flexible, voluntary approach is the best way to reduce sodium consumption in the United States.

"An effective approach to reducing sodium must be voluntary, incremental, flexible, and take into account the eating preferences of consumers, the formidable technological challenges, and the multiple uses of sodium in the food supply," the NRA's Joan McGlockton, vice president, food policy, said at a forum convened by the Food and Drug Administration and the U.S. Department of Agriculture's Food Safety and Inspection Service.

"We oppose regulatory mandates or targets that prescribe a specific level of sodium per food item as unrealistic and unnecessary efforts in the restaurant industry at a public forum." Read McGlockton's statement. The NRA will submit extensive written comments to the FDA and FSIS later this month, as part of the agencies' call for public input.

The National Restaurant Association today joined more than 80 other business associations and companies in requesting U.S. Department of Commerce Secretary John Bryson to act immediately to urge the Internet Corporation for Assigned Names and Numbers (ICANN) to postpone a costly and risky new generic top-level domain (gTLD) expansion program that threatens to throw the domain-name market into widespread confusion starting in January.

The National Restaurant Association’s Director of Food & Healthy Living Joy Dubost, Ph.D., R.D., offers up tips to help parents and kids make smart choices when dining out. The Association's recently-launched Kids LiveWell program aims to make the healthier choice the easy choice at restaurants nationwide.

Former First Lady Laura Bush is the spokesperson for Freedom Is Sweet, the restaurant industry fundraising campaign to benefit military veterans and their families. Watch what she has to say about Veterans Day and the importance of expressing our appreciation to those who have served.

This Veterans Day week (November 7-13) the restaurant industry in Texas is giving back to their military communities in the sweetest way possible. The National Restaurant Association, Texas Restaurant Association and Tee it up for the Troops have joined together to launch Freedom is Sweet in seven cities!

Members of the U.S. Armed Forces serving in foodservice operations around the world converged on the Culinary Institute of America's Greystone Campus in Napa Valley, Calif., last month for the Hennessy Travelers Association Education Foundation's 2011 Armed Forces Forum for Culinary Excellence.

Twenty-five honorees attended the event, which was held Oct. 22-30; eighteen of them represented the U.S. Air Force and the other seven are members of the Marine Corps.

The honorees, nominated by evaluations teams during a month-long, worldwide tour, were recognized for excellence in foodservice at their respective military installations. The evaluations teams are composed of members of the National Restaurant Association's Board of Directors, the Society of Foodservice Management, the International Food Service Executives Association, and military headquarters staff.

Three-quarters of American adults (75 percent) say that they would be more likely to choose a restaurant that participates in a charitable program that supports U.S. military personnel, veterans and their families when dining out this Veterans Day, according to new National Restaurant Association research.

In addition, National Restaurant Association analysis of U.S. Census Bureau data shows that nearly 10 percent of restaurants in the United States are at least 50-percent owned by military veterans. Veterans are majority owners of 33,864 restaurant businesses, and half-owners of 31,805 restaurant businesses, totaling nearly 65,700 restaurants total. The states with the highest proportion of veteran-owned restaurants are Montana (23.7%), Nevada (17.9%) and Arizona (17.5%).

“Military veterans have provided great service to our country, and we are proud to serve them,” said Dawn Sweeney, National Restaurant Association President and CEO. “As cornerstones of local communities across the nation, many restaurants are giving back to veterans, military personnel and their families by involving guests in their charitable programs on Veterans Day and beyond.”

The restaurant industry continued to show job growth during the month of October, according to the latest figures released by Bureau of Labor Statistics.

The bureau's preliminary statistics found that 12,800 jobs were added during the month on a seasonally adjusted basis at eating and drinking places alone. That segment accounts for approximately 75 percent of the entire restaurant and foodservice workforce. The latest gain followed strong growth of 18,300 jobs in September and 21,700 jobs in August.

Economists at the National Restaurant Association said the continued uptick in employment figures signals a better economic performance, especially within the foodservice industry.

The Sustainable Food Court Initiative's pilot program at Hartsfield-Jackson International Atlanta Airport received a 2011 Airports Going Green award Oct. 31.

The pilot, developed by SFCI, a joint venture between the National Restaurant Association and its sustainable partner, Elemental Impact, received the award for its industry-leading sustainable efforts at Hartsfield airport. The award was given by the Chicago Department of Aviation during its annual Airports Going Green conference in Chicago. It was accepted by Michael Cheyne, director of asset management and sustainability at the Atlanta airport. Cheyne has worked closely during the last year with Holly Elmore, founder and chief executive of Elemental Impact, and the NRA to implement the pilot at the airport's various food concessions.

As part of the pilot, the airport's foodservice concessionaires are required to use sustainable packaging and source/separate compostable and recyclable materials for processing, versus hauling all waste materials to a landfill destination.

Joey Terrell's latest conservation idea may literally be his brightest. The Denny's franchisee has just replaced all the metal halogen lights in the parking lot of his Joliet, Ill., restaurant with 18 LED lamps, which produce considerably more illumination while burning only one-eighth of the electricity.

The new lights cost more than the older technology they replaced, but they'll likely pay for themselves quickly, in sales as well as savings, Terrell said.

"We wanted people to see our store standing out at night," noted Terrell, who's been on a conversation search-and-employ mission since 2003. The restaurant is situated along a strip of stores and restaurants, and, he said, "We're brighter than they are now."

With more than 100,000 votes counted, Denver voters Nov. 1 soundly defeated a paid-sick-leave mandate for private-sector businesses by a margin of 64 percent to 36 percent. 

The National Restaurant Association applauded Starbucks Coffee Company for its Nov. 1 rollout of a national jobs fund. The fund will create and sustain jobs in underserved communities throughout the United States.

"Starbucks has a well-earned reputation for innovation and creativity and this new jobs plan initiative is added evidence of that," said Dawn Sweeney, president and chief executive of the National Restaurant Association. "This program is another example of how the restaurant industry continues to increase job creation in this country. We salute Starbucks and Howard Schultz for the commitment they are showing, not just to the communities they serve, but to communities everywhere."

The fund, called Create Jobs for USA, was developed by Starbucks Chairman and Chief Executive Howard Schultz in partnership with the Opportunity Finance Network. It calls for all Starbucks customers and partners, including employees, to make donations to kick start lending for and hiring at small businesses. Those who donate $5 or more receive a red, white and blue wristband inscribed with the word "Indivisible" on its face. According to Starbucks, the wristbands are handmade and manufactured in America, thus helping to support the U.S. manufacturing industry.

The National Restaurant Association filed comments with the Internal Revenue Service and Department of Health and Human Services Oct. 31 on some of the most critical regulations for employers under the 2010 health care law.