Washington, DC  (RestaurantNews.com)  The National Restaurant Association today announced that the number of restaurant companies participating in its “Kids LiveWell” program has more than tripled since the initiative’s launch last July. Currently, 68 restaurant brands representing more than 20,000 locations have committed to “Kids LiveWell,” a first-of-its-kind voluntary program that provides parents with a growing selection of healthful children’s menu choices when dining out. The initiative focuses on increasing consumption of fruit and vegetables, lean protein, whole grains and low-fat dairy, and limiting unhealthy fats, sugars and sodium.

“Parents are looking for healthful menu options for their children, and America’s restaurants, from chain restaurants to smaller independent operators, have stepped up to the plate in an overwhelming display of support for children’s nutrition,” said Dawn Sweeney, President and CEO of the National Restaurant Association. “‘Kids LiveWell’ is just one example of how the restaurant industry is taking a proactive role in addressing our nation’s healthy living challenges and providing more options for consumers.”

In collaboration with Healthy Dining, the National Restaurant Association launched “Kids LiveWell” in 2011 with 19 inaugural brand leaders. To join the program, restaurants agree to offer and promote a selection of items that meet qualifying criteria based on leading health organizations’ scientific recommendations, including the 2010 USDA Dietary Guidelines. Healthy Dining’s team of registered dietitians works with restaurants to identify and validate the qualifying “Kids LiveWell” menu choices.

“We are so excited to work with the variety of restaurants all over the United States that are joining the ‘Kids LiveWell’ program, from large chains to neighborhood eateries, from quick serve to upscale. These restaurants are playing an important role in the health and well-being of our nation’s youngest restaurant patrons by serving choices that nourish and help kids grow and thrive,” said Anita Jones-Mueller, MPH, president and founder of Healthy Dining.

Parents can find “Kids LiveWell” menu items at HealthyDiningFinder.com and while on-the-go at m.healthydiningfinder.com. The Association also has launched @KidsLiveWell on Twitter and established a Facebook page.

The following 21 restaurant brands recently joined “Kids LiveWell” and are featured on HealthyDiningFinder.com: Bardenay, Black Bear Diner, Blimpie, Boudin SF, Cactus Jack’s, Extreme Pita, Ground Round, Halfway Cafe, Ledo Pizza, Litestars, Papouli’s Greek Grill, Pizza Fusion, Quaker Steak & Lube, Red Brick Pizza, Sonic, Souplantation, Sweet Tomatoes, Sushi Maki, Tony Roma’s, Washington Athletic Club and Weathervane Seafoods.

Inaugural “Kids LiveWell” leaders include the following 19 brands: Au Bon Pain, Bonefish Grill, Burger King, Burgerville, Carrabba’s Italian Grill, Chevys Fresh Mex, Chili’s Grill & Bar, Corner Bakery Cafe, Cracker Barrel, Denny’s, El Pollo Loco, Friendly’s, IHOP, Joe’s Crab Shack, Outback Steakhouse, Silver Diner, Sizzler, T-BONES Great American Eatery and zpizza.

Together, these 40 restaurants currently offer 165 “Kids LiveWell” menu items, including over 200 servings of fruits and vegetables.

The following 28 restaurant brands have committed to the “Kids LiveWell” program and will be featured on HealthyDiningFinder.com in the coming months: Birchwood Cafe, The Common Man, Dr. Jazz Webster Groves, Edina Grill, Elephant Bar, Fat Lorenzo’s, Good Earth, Groveland Tap, Highland Grill, Home Plate Cafe, Longfellow Grill, The Lowry, Mama Fu’s, Mexico Restaurant, Muscle Maker Grill, Noodles & Company, People’s Organic, Pete’s Chicken-N-More, Ralph Brennan’s Jazz Kitchen®, RedRossa Italian Grill, Ruggles Green, Shari’s, Sheraton Chicago Hotel & Towers Dining, Shula’s at the Sheraton Chicago, LB Bistro & Patisserie at the Sheraton Chicago, Stoney River, 3 Squares Restaurant, and Wagamama.

For more information on “Kids LiveWell,” visit restaurant.org/kidslivewell.

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 945,000 restaurant and foodservice outlets and a work force of nearly 13 million employees. Together with the National Restaurant Association Educational Foundation, the Association works to lead America’s restaurant industry into a new era of prosperity, prominence, and participation, enhancing the quality of life for all we serve. For more information, visit our Web site at www.restaurant.org.

Hamilton, OH  (RestaurantNews.com)  The National Restaurant Association has just announced the recipients of the 2012 Kitchen Innovations Award ™, which is presented by the National Restaurant Association’s Restaurant, Hotel-Motel Show, set for its new dates May 5-8 at Chicago’s McCormick Place. This honor is awarded in recognition of cutting-edge equipment designed for the foodservice market.

An independent, expert panel of judges comprised of internationally recognized food facilities consultants, multiunit executives, and design experts was charged with choosing this year’s KI Award recipients. The judges looked for innovative equipment that improves quality, productivity, service, and sustainability in the restaurant industry.

Award recipients will be showcased in the Kitchen Innovations Pavilion at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show.

Among the Kitchen Innovation Award recipients this year is Kaivac, Inc., who received the honor in recognition of their OmniFlex^™ Dispense-and-Vac System.

The OmniFlex system dispenses fresh cleaning solution to floors.  A brush head is used as needed to loosen and remove soils and contaminants, which are then thoroughly removed using the system’s wet/dry vacuum.

According to the judges, floors are left completely dry after being cleaned using this new technology, making them available for immediate use by employees and customers.

“This is quite an honor,” says Matt Morrison, Communications Manager for Kaivac. “The Omni system has not been available for all that long, but it is already winning some strong endorsements. We are honored to receive the KI award.”

Visit Kaivac on Facebook at: http://tiny.cc/sbkd5

About Kaivac, Inc.

Headquartered in Hamilton, Ohio, Kaivac, Inc., delivers complete, science-based cleaning systems designed to produce healthy results and outcomes while raising the value of cleaning operations and the professionalism of the worker. The originator of both No-Touch Cleaning^® and the OmniFlex^™ Crossover Cleaning System, Kaivac offers an integrated portfolio of environmentally friendly cleaning products designed to remove the maximum amount of soil and potentially harmful biopollutants in the most cost-effective manner possible. For more information, visit www.kaivac.com.

Contact

Tom Morrison, Vice President of Marketing
Kaivac, Inc.
401 South Third Street
Hamilton, OH  45011
Phone: 513-868-4227
Email: info@kaivac.com

 

Esteemed Award Honors Industry’s Groundbreaking Foodservice Equipment In An Exclusive Pavilion at NRA Show

Chicago, IL  (RestaurantNews.com)  The National Restaurant Association today announced the recipients of the 2012 Kitchen Innovations™ (KI) Award, which recognizes cutting-edge kitchen equipment in the foodservice market. An independent, expert panel of judges comprised of internationally recognized food facilities consultants, multi-unit executives and design experts selected KI Award recipients for significant innovations that improve quality, productivity, service, and sustainability.

Award recipients will be showcased in the interactive Kitchen Innovations Pavilion in its new central location on the exhibit floor (booth 2440 ) at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show, set for its new dates May 5-8 at Chicago’s McCormick Place.

“The independent panel of judges selected these products based on the forward-thinking approach to commercial kitchen equipment demonstrated by their innovative creators,” said Jack Crawford Convention Chair for NRA Show 2012 and President and CEO of Ground Round Independent Owners Cooperative, LLC. “These truly groundbreaking products will have a substantial impact on the efficiency and success of restaurant kitchens, as well as the profitability of the restaurant itself. As the largest restaurant and hospitality trade show in the United States, the NRA Show offers the perfect forum to explore trends and find new products to enhance restaurant operations.”

As the global restaurant and hospitality industry’s premier trade show, the NRA Show brings together more restaurant and hospitality buyers and equipment manufacturers than any other industry event. The KI products will enable foodservice operations to run faster and more efficiently by increasing productivity, quality, safety, cost-efficiency and environmental sustainability. The result: foodservice operators will deliver better customer service and the highest quality meals to their customers.

The 2012 Kitchen Innovation Award recipients are:

Alto-Shaam, Inc.- Combitherm® Automatic Grease Collection System
This new system is electronically activated during cooking, to separate grease from water. Grease is pumped to sealed containers and water goes down the drain. Collected grease volume, handling, and disposal costs are greatly reduced.

Bettcher Industries, Inc. – Optimax Compact – Automatic Batter-Breading Machine
The first automatic machine for application of batter and breading to a wide variety of food items to be baked or fried. The compact Optimax, batters and breads fresh food items individually, and is ideal for locally sourced meats, seafood and produce.

CookTek Induction Systems, LLC – SinAqua™ Waterless Food Holding System
SinAqua induction warming replaces steam or dry holding with consistent temperature control to extend food quality and holding time. Combining induction technology with gentle infrared radiant heat and LED lighting dramatically reduces energy costs, and eliminates the need for complicated plumbing systems.

Ecolab Inc. – ActiveView HDI – Health Department Intelligence
For multi-unit operators, ActiveView HDI gathers data directly from the local health department inspections, standardizes against US Food Code, applies proprietary translation algorithms, and delivers on-line customized reports and alerts.

Ecolab Inc. – STEALTH® Fly Station
This wall hanging panel is unique, as it works effectively during daylight hours to attract and eliminate flies. It’s best positioned in strategic locations on exterior walls, to prevent flies gaining entrance into restaurant kitchens.

Franke Foodservice Systems, Inc. – Ice Machine Sanitizing Device
This compact unit attaches to most ice machines and prevents bacteria build-up, reducing costly maintenance. Its unique electrolytic cell generates ozone in the water line, safely sanitizing the ice-making path and holding bin without chemicals.

Frontline International – Fresh Cooking Oil Box System
Frontline racks orient fresh oil boxes/jugs upside-down, connected to a pump station. Fill fryers either automatically or by dispensing wand. Average oil yields equals +10%, and spill risks are avoided.

Frymaster – Large Vat Fryers ( 1814 G/E )
Frymaster’s new large-vat, 1814 gas and electric fryers’ innovative frypot designs maintain high production capability while using 15% less oil, reducing energy consumption from 25 to 47%, and conserving space under the hood.

Garland Commercial Ranges – Garland Induction Griddle
A patented six-point real time temperature sensing and unique power management system, coupled with a high-performance three-metal layered plate, enables this unique induction griddle to achieve almost-instantaneous recovery and even heat across the griddle.

Kaivac, Inc. – OmniFlex™ Dispense-and-Vac system
OmniFlex dispenses fresh cleaning solution to the kitchen floor and then thoroughly removes all liquid, soils and contaminants with its wet/dry vacuum and brush-head. OmniFlex leaves floor dry for immediate availability.

Kitchens to Go, built by Carlin Manufacturing – Bolt On Kitchens
The KTG Bolt On is a new approach to commercial kitchens. Unlike temporary solutions, the KTG Bolt On is a customized pre-constructed, code compliant turnkey kitchen that’s permanently affixed to a building, enabling reallocation of interior space.

Lang Mfg. – Lang GHP Series Featuring “On Demand Burners”
Lang is introducing the first gas fired countertop range with on-demand burners. These energy efficient burners feature a lever actuated gas valve which will go from idle to full when the pot or pan rests on the grate surface.

Merrychef USA – Planar Plume Technology
This new patented Planar Plume Technology creates even impingement sheets of air in rapid cook ovens which delivers quicker heat transfer, less microwave destruction, lower blower speeds and increased energy efficiency.

Power Soak Systems, Inc. – Silent Alert
This alert system illuminates a floor or ceiling surface in the kitchen with highly visible but unobtrusive color coded light patterns. The system is language neutral and completely silent yet it effectively garners the attention of the staff to deliver a variety of important messages.

RATIONAL USA – SelfCookingCenter® whitefficiency®, HiDensityControl®
The patented HiDensityControl® is the innovation that drives the efficiency of the new SelfCookingCenter® whitefficiency®. It senses where energy is needed and controls fan direction and speed to achieve high and even energy density.

Sealed Air – Vision Enabled Training
Small web cameras and algorithm-based software enable customers to observe exceptions to approved practices like hand hygiene. Customers can customize their applications via smart phone or a secure website real time for training and monitoring.

Springboard Biodiesel, LLC – The BioPro™ EX
The BioPro™ EX is an automated appliance that converts used cooking oil into cleaner-burning, premium grade biodiesel fuel for a fraction of the cost of the petroleum-based fuel it replaces.

Vitamix – Automatic Mix’n Machine
The new Automatic Mix’n Machine is a hands-free, fully programmable mixer that incorporates candies, syrups, cookies and hard to mix ingredients into soft serve ice cream or yogurt without damaging the inclusions.

Vulcan – VTEC – Infrared Charbroiler
This high production cooking platform is produced by an innovative conversion burner. Over 50% of the infrared energy is generated in longer wavelengths optimal for cooking, using less gas and greatly reducing flare-ups.

Wells Manufacturing – HDW-2 Water Saving Heated Disher Well
As an alternative to constantly running dipper wells, the HDW-2 holds food-serving utensils at bacteria and allergen-free temperatures while conserving up to 18 gallons per hour, as well as potentially providing significant energy-savings.

ZipZester, LLC – Spin Zester
This innovative Spin Zester and its sophisticated combination of patent-pending blade designs and tension mechanisms, allows the chef to safely produce the highest quality zest in a matter of seconds.

The annual National Restaurant Association Restaurant, Hotel-Motel Show is the largest single gathering of restaurant, foodservice and lodging professionals. NRA Show 2012 will be held at its new dates May 5-8, at McCormick Place in Chicago. The event attracts 58,000+ attendees and visitors from all 50 states and 100+ countries, and showcases the latest products, services, innovative ideas, up-to-the-minute information about trends and issues and other growth opportunities than any other industry event. For more information, visit the Show Web site at www.restaurant.org/show, and find us on Twitter @NRAShow, Facebook, YouTube and our widely read blog Floored!

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 960,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry’s largest trade show (NRA Show May 5-8, 2012, in Chicago); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF’s ProStart, including the National ProStart Invitational April 27-29, 2012, in Baltimore, Md.); as well as the Kids LiveWell program promoting healthful kids’ menu options. For more information, visit www.restaurant.org and find us on Twitter @WeRRestaurants, Facebook and YouTube.

Washington, D.C.  (RestaurantNews.com)  As part of its wide scale campaign to tell Congress of the importance of tax certainty to restaurateurs, the National Restaurant Association today called on Congressional members to act swiftly on two tax provisions critical to the restaurant industry – the 15-year depreciation schedule for restaurant improvements/new construction and the Work Opportunity Tax Credit. In a letter to all members, the Association called for the two provisions, which expired at the end of 2011, to be prospectively and retroactively extended through 2012 as part of the payroll-tax reduction measure currently under consideration.

“With 960,000 restaurant and foodservice outlets and nearly 13 million workers nationwide, the restaurant industry plays a significant role in our nation’s economy,” said Scott DeFife, Executive Vice President of Policy and Government Affairs for the National Restaurant Association. “We are one of the nation’s largest private job-creators, representing nearly 10 percent of the U.S. workforce. We are an industry of large and small businesses with a strong economic multiplier through the supply chain, including the construction industry and other business services. An engine of job creation in every district and state, seven in 10 restaurants are single-unit operators, putting people to work in every community.

“Current tax law presents taxpayers with a great deal of complexity and unpredictability. A comprehensive review of the tax system is necessary, and could result in certainty, simplicity and fairness, while encouraging economic growth and job creation. We are dedicated to working with Congress on that important task. But until such reform is ready, extension of certain provisions is essential to providing businesses the clarity needed to make investment and employment decisions.

“A provision of critical importance to the restaurant industry is the 15-year depreciation schedule for leasehold improvement property, qualified restaurant property, and retail improvement property. Not only is 15 years is a much more accurate timeframe for recovering the cost of such investments, this provision is an important driver of economic activity. According to the Bureau of Economic Analysis, every dollar spent in the construction industry generates an additional $2.39 in spending in the rest of the economy and every $1 million spent in the construction industry creates more than 28 jobs in the overall economy.

“Another significant provision that expired at the end of 2011 is the Work Opportunity Tax Credit (WOTC), a tax credit provided to employers who hire individuals from several targeted groups who face significant barriers to employment. WOTC encourages employers, including restaurant operators, to hire these workers, enabling these workers to move into self-sufficiency as they earn a steady income and become contributing taxpayers.

“At a time of continued economic uncertainty, these provisions provide much-needed clarity for our members about the tax code. Such clarity encourages investment, increases economic activity and helps create jobs.”

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 960,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. Together with the National Restaurant Association Educational Foundation, the Association works to lead America’s restaurant industry into a new era of prosperity, prominence, and participation, enhancing the quality of life for all we serve. For more information, visit our Web site at www.restaurant.org.

Annual April Event to Highlight “America Works Here” Campaign Showcasing America’s Restaurants

Washington, D.C.  (RestaurantNews.com)  An expected 500 restaurateurs from across the country will convene in Washington April 17-18, 2012, for the National Restaurant Association’s 26th annual Public Affairs Conference.

“The Association’s highly anticipated Public Affairs Conference gives restaurant operators and their advocates an opportunity to speak directly to Members of Congress and provide them with a better understanding of the integral role the restaurant industry plays in our nation’s economy,” said Dawn Sweeney, President and CEO of the National Restaurant Association. “Restaurants provide jobs in every state and every Congressional district. Throughout the economic downturn, we have been one of the few industries that has continued growing, providing quality jobs that lead to fulfilling careers in our industry and others. We are 13 million jobs strong, and with the right policies, America’s restaurants will be able to create even more jobs and provide greater opportunities to more Americans.”

The conference will highlight “America Works Here,” a campaign launched by the National Restaurant Association in 2011 to better tell the industry’s story to opinion leaders, highlighting restaurants’ economic impact, career opportunities, and philanthropic giving. America’s restaurant industry is the nation’s second-largest private-sector employer, and added 230,000 net jobs in 2011.

The conference agenda includes the Gala Restaurant Industry Awards Program honoring the winners of the 2012 Faces of Diversity Award and the 2012 Restaurant Neighbor Award. National Journal editorial director and Pulitzer Prize finalist Ron Brownstein, one of America’s best political journalists, will deliver his perspective on this year’s election-year landscape during the program. In addition, conference attendees will have the opportunity to meet with their Congressional members and staff during Capitol Hill meetings and other events.

Reporters who would like to attend the conference should pre-register by contacting Natalie Montalvo, nmontalvo@restaurant.org, or (202) 331-5943.

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 960,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. Together with the National Restaurant Association Educational Foundation, the Association works to lead America’s restaurant industry into a new era of prosperity, prominence, and participation, enhancing the quality of life for all we serve. For more information, visit our Web site at www.restaurant.org.

National Restaurant Association’s 2012 Restaurant Industry Forecast Reveals Economic, Workforce, Technology and Consumer Trends

Washington, D.C.  (RestaurantNews.com)  Despite sluggish recovery by the nation’s economy, the restaurant industry is projected to expand in 2012, according to the National Restaurant Association’s 2012 Restaurant Industry Forecast released today. Total restaurant industry sales are expected to reach a record high of $632 billion in 2012 – a 3.5 percent increase over 2011, marking the second consecutive year that industry sales have topped $600 billion.

In addition, the restaurant industry will continue to fuel U.S. employment in the year ahead as the nation’s second largest private sector employer. Overall restaurant industry employment will reach 12.9 million in 2012, representing 10 percent of the total U.S. workforce.

“As our nation slowly recovers from the economic downturn, restaurants continue to be a vital part of American lifestyles and our nation’s economy,” said Dawn Sweeney, president and CEO of the National Restaurant Association. “We expect the nation’s nearly one million restaurants to post sales of $632 billion this year. Combine that with the fact that restaurant job growth is expected to outpace the overall economy for the 13th straight year, and it’s clear that the restaurant industry is once again proving to be a significant economic stimulant and strong engine for job creation.”

Workforce Outlook

In 2011, total U.S. employment grew at a rate of 1.0 percent, while restaurants added jobs at a 1.9 percent rate. In 2012, the National Restaurant Association expects the restaurant industry to add jobs at a 2.3 percent rate, a full percentage point above the projected 1.3 percent gain in total U.S. employment.

The industry is expected to gain back all of the jobs lost during the recession by early 2012. The overall economy isn’t expected to be back at pre-recession employment levels until 2014. Looking ahead, the Association expects a jump in restaurant employment to 14.3 million individuals in the next decade – an increase of 1.4 million jobs.

Challenges and Opportunities

While the industry is expected to grow in 2012, the top challenges cited by restaurateurs are food costs, building and maintaining sales volume, and the economy.

“Because about one-third of sales in a restaurant go to food and beverage purchases, food prices are a crucial component for operators,” said Hudson Riehle, senior vice president of the National Restaurant Association’s Research and Knowledge group. “Last year, we saw wholesale food prices post their strongest annual increase in more than three decades. In 2012, we will see continued increases in the cost of some commodities, while price pressures will ease for others.”

However, opportunities are also present for operators to be successful by understanding and leveraging consumer trends to attract new guests and make current ones come back. The good news is, there is substantial pent-up demand for restaurant services, with 2 out of 5 consumers saying they are not using restaurants as often as they would like. With the right incentives, that demand can translate into sales.

The Rise of Technology

Technology is finding its place at the restaurant table. Although high-tech items such as wireless payment and iPad menus aren’t commonplace just yet, there is strong consumer interest in such options.

According to the National Restaurant Association’s 2012 Restaurant Industry Forecast, nearly 4 in 10 consumers say they’d be likely to use an electronic ordering system and menus on tablet computers at tableservice restaurants. About half said they would use at-table electronic payment options and a restaurant’s smartphone app to view menus and make reservations. At quickservice restaurants, about 4 out of 10 consumers say they would place online orders for takeout, use in-store self-service ordering kiosks, and use smartphone apps to look at menus and order delivery.

What’s more is that in today’s über-connected society, email and text messaging are proving to be an effective way for restaurant operators to reach their consumers. Roughly 3 in 10 of adults said they would like to receive an email with daily specials, while about 1 in 5 prefer text messages with similar information. If a restaurant’s specials were available on Facebook or Twitter, nearly one-third of consumers say they’d be likely to sign up, indicating that social media continues to be a powerful marketing tool.

To further feed consumers’ digital hunger, more than nine out of 10 restaurant operators said their restaurant will likely be using Facebook in the next year or two, with use of Twitter and smartphone applications expected to be on the rise as well.

Consumer Trends

Giving consumers what they want will be crucial for restaurant operators in 2012. As the recession has caused 8 out of 10 consumers to cut back on spending to some degree, it is more important than ever for operators to nudge those guests into patronizing their restaurants.

According to the National Restaurant Association’s 2012 Restaurant Industry Forecast, food quality, customer service quality and value are the top attributes consumers look for when choosing a tableservice restaurant. For quickservice restaurants, customers are looking for food quality, value and speed of service when picking where to dine.

When it comes to food, the top menu trends are all about local sourcing and nutrition, especially kids’ nutrition. Nearly three-quarters of consumers say they are more likely to visit a restaurant that offers locally produced food items, and more than half of all restaurants currently offer locally sourced produce.

Similarly, nearly three-quarters of consumers say they are trying to eat healthier now at restaurants than they did two years ago, and a majority of restaurants agree that customers are ordering more such items.

For more information about the National Restaurant Association’s 2012 Restaurant Industry Forecast, visit www.restaurant.org/forecast. To view the social media version of this release, including video and downloadable images, visit www.restaurant.org/pressroom/socialmedia/forecast2012.

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 960,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry’s largest trade show (NRA Show May 5-8, 2012, in Chicago); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF’s ProStart, including the National ProStart Invitational April 27-29, 2012, in Baltimore, Md.); as well as the Kids LiveWell program promoting healthful kids’ menu options. For more information, visit www.restaurant.org and find us on Twitter @WeRRestaurants, Facebook and YouTube.

Contact

Annika Stensson
(202) 973-3677
or
Cheryl Wortzel
(646) 428-0614

Washington, D.C.  (RestaurantNews.com)  In a statement for the record for today’s Senate Finance Committee hearing, “Extenders and Tax Reform: Seeking Long-Term Solutions,” the National Restaurant Association’s David Koenig, Vice President of Tax and Profitability, called for the extension of several tax provisions that are critical for the restaurant industry, the nation’s second-largest private-sector employer.

“Tax reform presents an opportunity to provide taxpayers with certainty, simplicity, and fairness, while encouraging economic growth and job creation,” said Koenig. “Done properly, a comprehensive and nuanced review of the tax system would eliminate those tax policies that detract from these objectives, while promoting those that advance them. Specifically, the U.S. economy would benefit from reform efforts that make permanent the 15-year depreciation schedule for leasehold improvements, restaurant improvements and new construction, and retail improvements, which would advance these goals. We also urge continued support for the Work Opportunity Tax Credit, the deduction for donations of food inventory, and an increase in the deduction for business meals. These provisions provide significant benefits to the economy and should be continued as permanent aspects of the tax code. Moreover, we urge immediate and seamless extension of expired tax provisions, which is essential to continuing the tax relief and access to capital that is critical to our nation’s economic and financial recovery.”

Read the Association’s full statement for the record here.

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 960,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. Together with the National Restaurant Association Educational Foundation, the Association works to lead America’s restaurant industry into a new era of prosperity, prominence, and participation, enhancing the quality of life for all we serve. For more information, visit our Web site at www.restaurant.org.

Restaurant operators reported strong same-store sales and customer traffic levels in December; Operators’ plans for capital spending at highest level in more than four years

Washington, D.C.  (RestaurantNews.com)  Fueled by solid same-store sales and traffic results and a bullish outlook among restaurant operators, the National Restaurant Association’s Restaurant Performance Index (RPI) rose sharply in December. The RPI – a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry – stood at 102.2 in December, up 1.6 percent from November and its highest level in nearly six years. In addition, December represented the third time in the last four months that the RPI stood above 100, which signifies expansion in the index of key industry indicators.

“Aided by favorable weather conditions in many parts of the country, a solid majority of restaurant operators reported higher same-store sales and customer traffic levels in December,” said Hudson Riehle, senior vice president of the Research and Knowledge Group for the Association. “In addition, restaurant operators are solidly optimistic about sales growth in the months ahead, and their outlook for the economy is at its strongest point in nearly a year.”

“Coupled with the solid November results, the RPI’s impressive December performance bodes well for continued positive industry momentum in the year ahead,” Riehle added. “The ripple effect will likely be felt throughout the supply chain as well, with restaurant operators’ plans for capital spending rising to its highest level in more than four years.”

Watch a video of Riehle summarizing the December RPI.

The RPI is constructed so that the health of the restaurant industry is measured in relation to a steady-state level of 100. Index values above 100 indicate that key industry indicators are in a period of expansion, and index values below 100 represent a period of contraction for key industry indicators. The RPI consists of two components, the Current Situation Index and the Expectations Index.

The Current Situation Index, which measures current trends in four industry indicators (same-store sales, traffic, labor and capital expenditures), stood at 102.1 in December – up a solid 1.9 percent from November and its strongest level in seven years. December also represented the third time in the last four months that the Current Situation Index stood above 100, which signifies expansion in the current situation indicators.

Building on a solid November performance that saw the strongest same-store sales results in more than four years, restaurant operators reported even better numbers in December. Sixty-nine percent of restaurant operators reported a same-store sales gain between December 2010 and December 2011, while only 18 percent reported a same-store sales decline. This marked the strongest net positive sales performance since February 2004, when 70 percent of operators reported a sales gain and 17 percent reported lower sales.

Restaurant operators also reported solid customer traffic results in December. Fifty-seven percent of restaurant operators reported higher customer traffic levels between December 2010 and December 2011, while just 23 percent reported a traffic decline. In November, 41 percent of operators reported higher customer traffic, while 32 percent reported a traffic decline.

In addition to positive sales and traffic levels, capital spending activity among restaurant operators continues to trend upward. Forty-eight percent of operators said they made a capital expenditure for equipment, expansion or remodeling during the last three months, the highest level in six months.

The Expectations Index, which measures restaurant operators’ six-month outlook for four industry indicators (same-store sales, employees, capital expenditures and business conditions), stood at 102.3 in December – up 1.3 percent from November and its highest level in a year. In addition, December marked the fourth consecutive month that the Expectations Index stood above 100, which represents a positive outlook among restaurant operators for business conditions in the months ahead.

For the first time in a year, a majority of restaurant operators expect their sales to be higher in the months ahead. Fifty-one percent of restaurant operators expect to have higher sales in six months (compared to the same period in the previous year), up from 41 percent who reported similarly last month. In comparison, only seven percent of restaurant operators expect their sales volume in six months to be lower than it was during the same period in the previous year, down from 12 percent last month.

Restaurant operators are also much more optimistic about the direction of the overall economy in the coming months. Thirty-nine percent of restaurant operators said they expect economic conditions to improve in six months, up from 27 percent last month and the strongest level in nearly a year. In comparison, only 11 percent of operators said they expect economic conditions to worsen in the next six months, down from 16 percent who reported similarly last month.

With higher sales and an improving economy expected in the months ahead, restaurant operators are also beefing up plans for capital spending. Fifty-five percent of restaurant operators plan to make a capital expenditure for equipment, expansion or remodeling in the next six months, up from 47 percent last month and the strongest level in more than four years.

The RPI is based on the responses to the National Restaurant Association’s Restaurant Industry Tracking Survey, which is fielded monthly among restaurant operators nationwide on a variety of indicators including sales, traffic, labor, and capital expenditures. The full report and a video summary are available online.

The RPI is released on the last business day of each month, and more detailed data and analysis can be found on Restaurant TrendMapper (www.restaurant.org/trendmapper), the Association’s subscription-based service that provides detailed analysis of restaurant industry trends.

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 960,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry’s largest trade show (NRA Show May 5-8, 2012, in Chicago); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF’s ProStart, including the National ProStart Invitational April 27-29, 2012, in Baltimore, Md.); as well as the Kids LiveWell program promoting healthful kids’ menu options. For more information, visit www.restaurant.org and find us on Twitter @WeRRestaurants, Facebook and YouTube.

National Restaurant Association research also shows that salsa/dips, chicken wings and pizza are must-have foods for watching the professional football championship game

Washington, D.C.  (RestaurantNews.com)  The National Restaurant Association estimates that 48 million Americans will order takeout or delivery food from a restaurant while watching the professional football championship game on Super Bowl Sunday, February 5. In addition, 12 million are expected to visit a restaurant or bar to watch the big game. New National Restaurant Association research also shows that salsa/dips/spreads, chicken wings and pizza are considered must-have foods on game day.

“Sporting events and great food go hand in hand, so it is no surprise that millions of Americans will incorporate restaurants into their plans for watching the professional football championship game this year,” said Hudson Riehle, senior vice president of the Research and Knowledge Group for the National Restaurant Association. “When it comes to favorite game-watching foods, dips, chicken wings and pizza top the list. But, about 2 out of 5 individuals who plan to watch the big game say that healthful food items are a must on their table that day.”

The Association’s research shows that 31 percent of individuals who plan to watch the big game at their own home or someone else’s home expect to order restaurant takeout or delivery. Younger adults (18 to 34 years old) and individuals with children are more likely to order restaurant food for game day gatherings, at 52 percent and 40 percent, respectively.

In addition, individuals on the West Coast are more likely to watch the big game at a restaurant or bar, at 9 percent compared with 4 percent on the East Coast, likely because of the earlier kick-off time in the Pacific time zone.

When it comes to food for the big game on February 5, 69 percent of survey respondents said that salsa, dips or spreads are must-haves. Sixty-three percent said chicken wings are must-haves, 61 percent said pizza, 50 percent said desserts, and 49 percent said subs/sandwiches. In addition, 42 percent said that healthful food items are a must on their game day table.

The National Restaurant Association surveyed 1,014 American adults on January 19-22 about their dining plans for the professional football championship game on February 5, 2012. Projections are based on economic analysis and research conducted by the National Restaurant Association.

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 960,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry’s largest trade show (NRA Show May 5-8, 2012, in Chicago); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF’s ProStart, including the National ProStart Invitational April 27-29, 2012, in Baltimore, Md.); as well as the Kids LiveWell program promoting healthful kids’ menu options. For more information, visit www.restaurant.org and find us on Twitter @WeRRestaurants, Facebook and YouTube.

After Strong 2011, Restaurant Industry Poised for Continued Growth in 2012 with Progress on Key Policies

Washington, D.C.  (RestaurantNews.com)  In reaction to President Barack Obama’s State of the Union address Tuesday night, the National Restaurant Association called for the advancement of several pro-growth policies to allow the restaurant industry—the nation’s second-largest private-sector employer and creator of 230,000 net jobs in 2011—to continue its position as a leading job producer and engine of economic success.

“After adding an impressive 230,000 jobs in 2011, the strongest gain since 2006, America’s restaurant industry is expected to outpace the overall economy in job growth in 2012,” said Dawn Sweeney, President and CEO of the National Restaurant Association. “Restaurants provide jobs in every state and every Congressional district. Throughout the economic downturn, we have been one of the few industries that has continued growing, providing quality jobs that lead to fulfilling careers in our industry and others. We are 13 million jobs strong, and with the right policies, America’s restaurants will be able to create even more jobs and provide greater opportunities to more Americans.

“We applaud the President for recognizing the need to address comprehensive immigration reform now. The Association supports sensible, comprehensive reform that combines worksite enforcement and strong borders with workforce and immigration policies and a visa system that meets U.S. worksite needs. This is an issue that requires bipartisan solution, and although difficult, must continue to be a high priority for federal officials. The patchwork quilt of state regulations is increasingly difficult for business owners and operators to navigate. Congress must ensure that any mandatory E-Verify program is efficient and easy to use by employers of every size. Also, businesses must be able to use the H-2B visa program without new red tape.

“And we appreciate the President’s commitment to energy efficiency, which is critical for commercial and retail establishments as well as manufacturing – and can return equal or more savings.

“As the national economy continues to slowly climb from the deepest downturn since the Great Depression, the U.S. restaurant industry also is on the road to recovery. The federal government should provide long-term certainty, such as depreciation schedules that give restaurant industry and retailers the certainty they need to help spur investment and construction.”

The restaurant industry is the nation’s second-largest private-sector employer, providing jobs to nearly 13 million people, or one in every 10 workers. Click here to see the number of restaurant jobs in your state.

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 960,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. Together with the National Restaurant Association Educational Foundation, the Association works to lead America’s restaurant industry into a new era of prosperity, prominence, and participation, enhancing the quality of life for all we serve. For more information, visit our Web site at www.restaurant.org.

Restaurateur and Former Association Board Chair Mike Gibbons named to U.S. Travel and Tourism Board

Washington, DC  (RestaurantNews.com)  The National Restaurant Association expressed appreciation for President Barack Obama’s visit today to member company Walt Disney World in Orlando and pledge of support for the U.S. travel and tourism industry, which is of critical importance to the growth and success of the restaurant industry.

While in Orlando, the President also announced new members to the U.S. Travel and Tourism Advisory Board, including former National Restaurant Association board chairman Mike Gibbons, who is currently serving as Treasurer for the Association’s Educational Foundation. Gibbons, of Ann Arbor, Mich., is president and CEO of Mainstreet Ventures, which since 1981 has set the standard for fine dining in six markets in Michigan, Ohio, West Virginia, Florida and most recently Maryland.

“One of every three dollars in restaurant sales is related to tourism, so what occurs in the travel and tourism arena has a direct correlation to advancement of restaurant industry sales, as well as an impact on job creation,” said Hudson Riehle, Senior Vice President of the National Restaurant Association’s Research & Knowledge Group.

According to National Restaurant Association research, casual- and family-dining restaurants derive an average of 25 percent of annual sales from travelers and visitors. The trend is even more prevalent among operators of fine-dining establishments, with an average of 40 percent of revenues coming from travelers and visitors. In the quickservice segment, an average of 15 percent of annual sales come from travelers and visitors.

The restaurant industry employs nearly 13 million individuals – close to 10 percent of the U.S. workforce. Each additional million dollars in restaurant sales generates 34 jobs for the economy, and every restaurant job supports almost a full job position elsewhere in the economy. In addition, every dollar spent by consumers in restaurants generates an additional $2.05 spent in our nation’s economy.

The National Restaurant Association is a leading member of the “Discover America Partnership,” a coalition of business and hospitality industry leaders united in their efforts to help the U.S. become more competitive in the global travel marketplace. The group is working to advance common-sense reforms to the U.S. visa system in order to create more than one million new jobs and drive economic growth.

“With improvements to the U.S. visa system, such as boosting staff numbers, developing a fast-track process for renewals and expanding the visa waiver program to more countries, the U.S. could attract nearly 100 million more legitimate visitors,” said Scott DeFife, Executive Vice President of Policy and Government Affairs for the Association. “More visitors means an increase in revenue, which translates to jobs. New visitors could help create an additional 1.3 million U.S. jobs by 2020.”

The prestigious U.S. Travel and Tourism Advisory Board consists of 32 corporate executives across the nation, representing all aspects of the travel and tourism industry, who are appointed to a two-year term to advise the U.S. Secretary of Commerce on policies affecting the travel and tourism industry. Click here to learn more.

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 960,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. Together with the National Restaurant Association Educational Foundation, the Association works to lead America’s restaurant industry into a new era of prosperity, prominence, and participation, enhancing the quality of life for all we serve. For more information, visit our Web site at www.restaurant.org.

Chicago, IL  (RestaurantNews.com)  Innovation drives progress in the restaurant and foodservice industry, fueling customer satisfaction and profitability. The National Restaurant Association is calling on individuals from throughout the industry to nominate commercial and non-commercial operators for the National Restaurant Association’s inaugural Operator Innovations Awards. Selected by an independent panel of judges, the winners will be recognized as leaders who transform the industry with their extraordinary creativity and commitment. The winners will be announced during the 2012 National Restaurant Association Restaurant, Hotel-Motel Show (held at its new dates, May 5-8 at Chicago’s McCormick Place).

Commercial and non-commercial operators may self-nominate. Manufacturers, dealers and distributors, media and other restaurant and foodservice industry professionals are also invited to also submit nominations for operators at www.restaurant.org/show/oiawards by March 7, 2012.

“Innovation and excellence in execution drive growth in the restaurant industry,” said Jack Crawford, Convention Chair for NRA Show 2012 and President and CEO of Ground Round Independent Owners Cooperative, LLC. “Recognizing this, the National Restaurant Association is launching the new Operator Innovations Awards to celebrate and encourage continued advancement, while shining a spotlight on industry-leading innovators who inspire other restaurant operators to new heights.”

The industry-first awards will celebrate the best the industry has to offer in innovation in five distinct categories: Technology Applications, Sustainability, Menu Development, Food Safety, and Health & Nutrition. An independent panel of judges will narrow nominations to three finalists in each category. Winners in each category, as well as an innovator of the year, will be announced at an evening event featuring cocktails, dinner and marquee entertainment on Saturday, May 5.

The judges panel for the Operator Innovations Awards represents the major segments of the foodservice industry. All nominations are reviewed by the panel of industry leaders consisting of Patricia Bando (Associate Vice President, Auxiliary Services, Boston College), Scott Barton (President, Fine Dining Division, Lettuce Entertain You), Jeff Broadhurst (President & CEO, Eat’n Park Hospitality Group), Marc Buehler (President, O’Charleys), Jean-Marie Clement (Director, Global Food & Beverage Line of Business, Walt Disney Parks and Resorts Worldwide), Douglas Davis (Director, Global Food Safety, Marriott International), Chris Demery (Vice President, Applications, OSI Restaurant Partners, LLC), James Houser (Vice President of Administration, Delaware North), John Metz, Jr. (President, Sterling), Christopher Pappas (CEO, Pappas Restaurants, Inc.), C.W. Craig Reed (Director of Food & Beverage, Broadmoor Hotel), and Ron Serluco (Senior Vice President of Operators, Guckenheimer).

For more information and the nomination form, visit www.restaurant.org/show/oiawards.

The annual National Restaurant Association Restaurant, Hotel-Motel Show is the largest single gathering of restaurant, foodservice and lodging professionals. NRA Show 2012 will be held at its new dates May 5-8, at McCormick Place in Chicago. The event attracts 58,000+ attendees and visitors from all 50 states and 100+ countries, and showcases the latest products, services, innovative ideas, up-to-the-minute information about trends and issues and other growth opportunities than any other industry event. For more information, visit the Show Web site at www.restaurant.org/show.

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 960,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry’s largest trade show (NRA Show May 5-8, 2012, in Chicago); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF’s ProStart, including the National ProStart Invitational April 27-29, 2012, in Baltimore, Md.); as well as the Kids LiveWell program promoting healthful kids’ menu options. For more information, visit www.restaurant.org and find us on Twitter @WeRRestaurants, Facebook and YouTube.

Chicago, IL  (RestaurantNews.com)  President Bill Clinton, Founder of the William J. Clinton Foundation and the 42nd President of the United States, will address attendees at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show on May 6. Clinton will share insights into his presidency and his current work with the William J. Clinton Foundation. NRA Show 2012 will be held at its new dates May 5-8 at Chicago’s McCormick Place.

“President Clinton has a unique perspective on our nation and the world,” said Jack Crawford, Convention Chair for NRA Show 2012 and President and CEO of Ground Round Independent Owners Cooperative, LLC (IOC). “Clinton’s insights are sure to be both interesting and entertaining, making his keynote address one of the main attractions at NRA Show 2012.”

William Jefferson Clinton was the first Democratic president in six decades to be elected twice – first in 1992 and then in 1996. After leaving the White House, President Clinton established the William J. Clinton Foundation with the mission to strengthen the capacity of people in the United States and throughout the world to meet the challenges of global interdependence. Today the Foundation has staff and volunteers around the world working to improve lives through several initiatives.

In the U.S., the Foundation is working to combat the alarming rise in childhood obesity through the Alliance for a Healthier Generation, and is helping individuals and families succeed and small businesses grow.

The annual National Restaurant Association Restaurant, Hotel-Motel Show is the largest single gathering of restaurant, foodservice and lodging professionals. NRA Show 2012 will be held at its new dates May 5-8, at McCormick Place in Chicago. The event attracts 58,000+ attendees and visitors from all 50 states and 100+ countries, and showcases more of the latest products, services, innovative ideas, up-to-the-minute information about trends and issues and other growth opportunities than any other industry event. For more information, visit the Show Web site at www.restaurant.org/show.

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 960,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry’s largest trade show (NRA Show May 5-8, 2012, in Chicago); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF’s ProStart, including the National ProStart Invitational April 27-29, 2012, in Baltimore, Md.); as well as the Kids LiveWell program promoting healthful kids’ menu options. For more information, visit www.restaurant.org and find us on Twitter @WeRRestaurants, Facebook and YouTube.

Response to our first ever year in review (Top 20 Restaurant News Stories 2011) was so great, we just couldn’t help but serve up another heapin’ helping.

Following is a list of the Top 100 restaurant news stories read on RestaurantNews.com for 2011.

100) The Cheesecake Factory Serves National Cheesecake Day Deal

99) Whataburger Launches New All-Time Favorites Menu

98) Steak ‘n Shake: The History of Hamburger Restaurant Chains

97) Chipotle Unveils Details about New Asian Restaurant Concept

96) California Tortilla Dishes Up Advice on Successfully Using Social Media

95) Original BUBBA burger Grill Restaurants Under Development in Jacksonville, FL

94) Red Robin’s Prime Chophouse Burger Returns

93) 50 Best Brunches in the U.S. Chosen by OpenTable Diners

92) Wingstop Opens First Location in Monterrey, Mexico

91) Furr’s Fresh Buffet to Open in Spring, Texas

90) Successful Startup Restaurant Business Plans

89) U.S. Foodservice Is Now US Foods – Keeping Kitchens Cooking Across America

88) Red Mango Celebrates 100th Store With Introduction of Dark Chocolate Frozen Yogurt Nationwide

87) Restaurant Consultant Reveals 80 Most Common Restaurant Mistakes

86) CiCi’s Pizza Announces American Classics Line with Introduction of New Cheeseburger Pizza

85) White Castle: The History of Hamburger Restaurant Chains

84) United Capital Finances $2 million for Five Guys Burgers and Fries Operator

83) Top 10 Mistakes for a Startup Restaurant

82) Food Network Magazine Reveals the Best Pizza in Every State

81) Dining Out with Food Allergies & Intolerances: Now There’s an App for That

80) Papa John’s Continues Valentine’s Day Tradition with Heart-Shaped Pizza

79) Restaurants, Burger Lovers Celebrate National Hamburger Month

78) Shops at Starwood brings Smashburger to Frisco

77) Red Robin Debuts New Oktoberfest Bürger for a Limited Time Only

76) Panera Bread Enhances Spring Menu with Addition of Sirloin Steak Offerings

75) Panda Express Launches New Golden Treasure Shrimp with Free Offer March 9

74) Famous Dave’s Introduces Six New Menu Items Under 600 Calories

73) Hooters Partners with Kenny Chesney’s Goin’ Coastal Tour

72) Restaurateurs Think Yelp, Groupon Are Hurting Business

71) FREEBIRDS World Burrito Opening Restaurant Across from USC

70) Darden Restaurants to Buy Two Seafood Brands for $59 Million

69) Bru’s Room Sports Grill To Open Two New Locations In Stuart and Pembroke Pines in 2011

68) Dunkin’ Donuts Introduces Frozen Hot Chocolate

67) T.G.I. Friday’s Now Serving Brunch

66) Facebook, Twitter, and Smartphones Lead Social Media-Fueled Innovation Within U.S. Foodservice

65) Hurricane Grill & Wings Inks Deals for 223 New Restaurants

64) Bravo Brio Restaurant Group, Inc. Reports Financial Results for the Fourth Quarter and Full Year 2010

63) T.G.I. Friday’s Introduces New Pick 2 for $10 Menu

62) Restaurant Marketing Tips for the Holiday Season

61) Friendly’s Enters Chapter 11, Closes 63 Restaurants

60) Wingstop Debuts Glider Chicken Sandwiches

59) McDonald’s Under Storm

58) Chili’s New Lunch Break is Recess for Adults

57) Domino’s Introduces New Wings and Boneless Chicken

56) Houston Man Selected as Tasti D-Lite’s September ‘Healthy Habit’ Winner

55) “Free Fries Friday” at Burger King December 16th

54) P.F. Chang’s Provides Tax Day Relief by Rewarding All Customers with 15 Percent Savings on April 18

53) Winner of Chipotle’s “Wrap What You Love” Contest Takes Home $10K

52) Perkins & Marie Callender’s Files Bankruptcy, Announces Restaurant Closings

51) IHOP Open on Thanksgiving Day and Giving Thanks With Bounceback Coupon

50) Church’s Chicken Beat Popeyes in a National Spicy Chicken Taste Test

49) World’s Largest Buffalo Wild Wings Opening in Brea

48) Wolfgang Puck’s CUT Las Vegas Debuts iPad Wine List

47) Blue Coast Burrito Opens in Cookeville

46) New York Bagel Café & Deli continues its expansion throughout the East Coast

45) Starbucks and Green Mountain Coffee Roasters to Start Partnership

44) Burger King Offers Two-for-One Original Chicken Sandwich Deal

43) Philly Pizza Restaurant Rolling in the Dough with Text Message Marketing

42) Restaurant Operators to Get More Social at NRA Show 2011

41) BJ’s Restaurant Sets New Opening Day Sales Record in Tyler, Texas

40) Lucky Mint, Baskin-Robbins March Flavor of the Month

39) Del Frisco’s Double Eagle Steakhouse to Open in Boston’s Seaport District

38) McDonald’s Monopoly Returns with Millions of Prizes

37) Coffee Chain Loyalty Survey Brews Surprising Results

36) OpenTable Diners Reveal the Hottest Restaurants in the US

35) CiCi’s Pizza Signs Agreement for 16 New Restaurants in Texas

34) Seven Leading U.S. Restaurant Trends for 2012

33) Baja Fresh CEO David Kim Goes Undercover on CBS’s “Undercover Boss”

32) Whataburger Releases Online Survey Results Naming Customer Favorite

31) Bankrupt Restaurant Chain Lays Off 1,260 Overnight

30) Top 50 Restaurants in the U.S. with the Most Scenic Views

29) Restaurant Deals and Specials for Veterans Day

28) National Restaurant Association Member Tells Congress New 1099 Mandate Will Overwhelm Small Businesses, Urges Immediate Repeal

27) Arby’s Announces New “It’s Good Mood Food” Marketing Campaign

26) Wendy’s/Arby’s Group Reports Fourth Quarter and Full-Year 2010 Results

25) The Power of a Loyal Customer Base

24) Wendy’s Introduces Berry Almond Chicken Salad

23) Restaurant Manager’s Handbook a Restaurant Operations Bestseller

22) Oporto to Open First Location in Rancho Cucamonga, California

21) BJ’s Restaurants Opens at Arden Fair Mall in Sacramento, California

20) Mesob Ethiopian Restaurant Owners Receive 2011 Faces of Diversity Award

19) Seafood Specialties, Culinary Confections Ring In The New Year At The Grand Central Oyster Bar

18) Outback Steakhouse Free Steak Dinner Deal a Restaurant Marketing Win

17) National Restaurant Association Responds to the State of the Union Address

16) Restaurants Tossing a Summer of Salads

15) KFC Launches New 10-Piece Buckets, Helps Cash-Strapped Choirs

14) IHOP Offers New Chicken and Waffles For Limited Time

13) McDonald’s Introduces New McCafe Shakes

12) McDonald’s Reintroduces the Asian Salad

11) Restaurants Serving Up Social Media Connections

10) Cracker Barrel and The Grascals Celebrate #1 Debut on Billboard Bluegrass Chart

9) Five Emerging Trends in the Foodservice Industry

8) IHOP’s All You Can Eat Pancakes Promotion is Back

7) McDonald’s Offers New Fruit & Maple Oatmeal

6) SONIC Adds Four New Premium Beef Hot Dogs to Menu

5) After 119 Years, the Ice Cream Sundae Still a Restaurant Favorite

4) Burger King Offers Original Chicken Sandwich Deal for Fourth of July Weekend

3) Pizza Hut Launches Ultimate Cheese Lover’s with $10.99 Any Lover’s Deal and Facebook Sweepstakes

2) Golden Corral Restaurants Launch Endless Baby Back Ribs Promo

1) Phillips Seafood Opens Two New Airport Restaurants

Park City, UT  (RestaurantNews.com)  Although the holiday season is coming to a close, there’s one gift that is sure to benefit local business owners year-round. The Park City Area Restaurant Association (PCARA) is seeking new members to join the community of local restaurants and help the organization grow as the state’s leading restaurant association. And with planning for the annual Savor the Summit underway for June 23, 2012, Park City restauranteurs are encouraged to join the PCARA and reap many of the organization’s benefits before the nationally recognized dining event takes place.

Whether starting or expanding a restaurant, a membership with the PCARA will help business owners handle minor and major obstacles that affect today’s restauranteur. The PCARA represents local restaurant owners at all levels of government, provides valuable member benefit programs, offers invaluable industry contacts and serves as a knowledge base that can help restauranteurs operate more efficiently and profitably.

“Being a member of the PCARA helps local restaurant owners navigate today’s business environment,” said Ginger Ries, Executive Director of the PCARA. “The larger our membership base grows, the larger platform local restauranteurs have to discuss local and national issues that impact their business. Having more active members of the PCARA helps the entire community.”

A one-year PCARA membership also includes membership to the Utah Restaurant Association and the National Restaurant Association, providing restauranteurs with a local, statewide and national voice within the hospitality industry. Additional benefits of becoming a PCARA member include targeted advertising and social media networking, email and newsletter campaigns, website reporting, government funding, discounted participation in PCARA-sponsored events like Savor the Summit and the bi-annual Cocktail Contests and more.

For more information on the PCARA, please visit www.parkcityrestaurants.com or contact Christa Graff, of Graff Public Relations, at christa@graffpr.com or 435.640.7921 for media inquiries.

Stick a fork in it.  2011 is done.  And almost every media outlet in the world has put together some type of Top Stories list.  RestaurantNews.com has been serving up online restaurant news for over 12 years, but this is the first time we’ve stepped up to the Year in  Review buffet.

Following is a list of the Top 20 stories read on RestaurantNews.com over the past year.

Update: Top 100 stories of 2011.


20) Mesob Ethiopian Restaurant Owners Receive 2011 Faces of Diversity Award
In April, the National Restaurant Association honored Ethiopian sisters Berekti and Akberet Mengistu, owner-operators of Mesob restaurant in Montclair, N.J., with its 2011 Faces of Diversity American Dream Award.  The Mengistu sisters have operated Mesob for over seven years with Berekti handling the business operations and Akberet serving as chef.

19) Seafood Specialties, Culinary Confections Ring In The New Year At The Grand Central Oyster Bar
Grand Central Oyster Bar made a surprising, last minute jump into our Top 20 with the annoucement of executive chef Sandy Ingber special New Year’s Eve menu of seafood delicacies available for lunch and dinner at the historic restaurant “below sea level” in Grand Central Terminal.

18) Outback Steakhouse Free Steak Dinner Deal a Restaurant Marketing Win
Outback Steakhouse made a move that dominated restaurant marketing news in August by giving away one million free steak dinners in its Great Aussie Steak Out promotion.  The promotion was designed to introduce Outback’s new wood-fire grill steak preparation and new menu options.  RestaurantNews.com served up a tasty review of the campaign.

17) National Restaurant Association Responds to the State of the Union Address
The National Restaurant Association responded to President Obama’s job creation speech in January, and called attention to its “America Works Here” campaign which was formed to help educate opinion leaders, policymakers, and their staff members about the breadth, depth, scope and influence of the restaurant industry on the American economy.

16) Restaurants Tossing a Summer of Salads
It was the Summer of Salads as restaurants across America offered up a super summer salad fiesta. If you’re a salad lover, then you were in for a summer of tasty green treats.  RestaurantNews.com took a look at the salad offerings of several national restaurant chains.

15) KFC Launches New 10-Piece Buckets, Helps Cash-Strapped Choirs
To launch its new 10-piece 10 Buck Sunday Bucket deal in March, Kentucky Fried Chicken offered 11 struggling choirs across the country $1,000 grants to help keep their harmonies alive.  Members of The St. Louis Children’s Choirs kicked off the program at a KFC restaurant in St. Louis.

14) IHOP Offers New Chicken and Waffles For Limited Time
In March, IHOP rolled out its Chicken and Waffles, becoming the first restaurant chain to offer the combination nationwide.  The Chicken and Waffles, a limited time promotion, included four golden all white meat chicken tenders with four light and crisp Belgian waffle quarters.

13) McDonald’s Introduces New McCafe Shakes
In February, McDonald’s announced plans to “shake things up” with the introduction of the McCafe Shake in its restaurants.  The McCafe Shakes feature the three classic milkshake flavors (chocolate, vanilla and strawberry) in a clear McCafe cup, topped with whipped cream and a cherry.

12) McDonald’s Reintroduces the Asian Salad
McDonald’s brought back its popular Asian Salad in May for a limited time.  The Asian Salad consists of greens, edamame, snow peas, red bell peppers, mandarin oranges, toasted almonds and an orange-glazed grilled or crispy white meat chicken breast filet.

11) Restaurants Serving Up Social Media Connections
Many restaurants today are still left sitting at the cutting board trying to figure out a successful recipe for social marketing, while the early adopters are reaping the rewards of a lucrative, successful social media push.  People are hungry for much more than food. They want to feel connected, and social media allows them to feel as if they are a part of the whole restaurant family.

10) Cracker Barrel and The Grascals Celebrate #1 Debut on Billboard Bluegrass Chart
In January, Cracker Barrel Old Country Store and The Grascals announced the #1 debut of The Grascals & Friends – Country Classics with a Bluegrass Spin on the Billboard Top Bluegrass Albums chart.  The CD is part of Cracker Barrel’s exclusive music program.

9) Five Emerging Trends in the Foodservice Industry
In today’s competitive foodservice industry, it’s becoming increasingly important for brands to engage guests and employees in a more meaningful and personal manner.  Steve Prodger, Vice President of Food Services with Empathica, reviewed how restaurants could gain a better understanding of the ways customers want to be engaged and how that information can be used to earn lifelong, loyal clientele.

8) IHOP’s All You Can Eat Pancakes Promotion is Back
IHOP brought back its limited time All You Can Eat Pancakes promotion at the beginning of the year.  IHOP guests could order unlimited pancakes, served three at a time, for breakfast, lunch or dinner.

7) McDonald’s Offers New Fruit & Maple Oatmeal
McDonald’s kicked off the year with the introduction of its Fruit & Maple Oatmeal, made with whole grains, light cream, brown sugar, red and green apples, cranberries, and two varieties of raisins.  The breakfast item is available throughout the day at any McDonald’s location, comes with or without brown sugar, and is also available in a less sweetened version.

6) SONIC Adds Four New Premium Beef Hot Dogs to Menu
Hot dogs have been an American favorite for generations. At the beginning of the year, Every Day with Rachael Ray declared 2011 as the Year of the Hot Dog.  SONIC agreed, rolling out a new line of Premium Beef Hot Dogs with a variety of toppings.  The drive-in restaurant chain offered up a Chicago Dog, a New York Dog, an All-American Dog and the Chili Cheese Coney for $1.99 each.

5) After 119 Years, the Ice Cream Sundae Still a Restaurant Favorite
In April, the ice cream sundae celebrated its 119th birthday.  Over the years, they became a mainstay in the restaurant industry, evolving and giving birth to a new generation of restaurant sundaes including the McFlurry and the Blizzard.  RestaurantNews.com took a look at ice cream sundaes offered up by some of your favorite restaurants.

4) Burger King Offers Original Chicken Sandwich Deal for Fourth of July Weekend
Burger King’s flame-broiled Whopper may be the burger chain’s most famous menu item, but with a price point of $1.04, the Original Chicken Sandwich ruled the roost during a Fourth of July weekend promotion.  The crispy, premium white meat chicken patty topped with shredded lettuce and mayo on a bakery-style, sesame seed bun has been a menu favorite since 1979.

3) Pizza Hut Launches Ultimate Cheese Lover’s with $10.99 Any Lover’s Deal and Facebook Sweepstakes
Pizza Hut launched its Ultimate Cheese Lover’s pizza in May.  The company offered up the Ultimate Cheese Lover’s, the Pepperoni Lover’s, the Meat Lover’s, and the Veggie Lover’s for $10.99.  The pizza chain also began running its Ultimate Lover’s Lover Facebook sweepstakes, awarding a $50 Pizza Hut gift cards daily and free pizza for a year for weekly winners.

2) Golden Corral Restaurants Launch Endless Baby Back Ribs Promo
Golden Corral rolled out an abundance of new ribs products in April, including Baby Back Ribs. This array of  freshly-prepared BBQ ribs products was in addition to the buffet chain’s 150-item, every day dinner buffet, which includes slow-cooked Pot Roast, made-from-scratch Meatloaf, and grilled-to-order USDA dinner buffet Sirloin Steaks.

1) Phillips Seafood Opens Two New Airport Restaurants
In July, Phillips Seafood announced the opening of two new airport restaurant locations: Newark Liberty International as well as Harrisburg International Airport bringing the total to nine successful airport restaurant operations.  Both full service locations feature a traditional Phillips menu offering signature crab dishes, genuine Maryland style favorites and specialty drinks.  The restaurants are franchises with two leading concessionaires.

Washington, DC  (RestaurantNews.com)  Driven by positive same-store sales and an increasingly optimistic outlook among restaurant operators, the National Restaurant Association’s Restaurant Performance Index (RPI) rose to its highest level in five months. The RPI – a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry – stood at 100.6 in November, up 0.6 percent from October. In addition, November represented the second time in the last three months that the RPI stood above 100, which signifies expansion in the index of key industry indicators.

“The November increase in the Restaurant Performance Index was fueled by broad-based gains in both the current situation and forward-looking indicators,” said Hudson Riehle, senior vice president of the Research and Knowledge Group for the Association. “Restaurant operators reported their strongest net positive same-store sales results in more than four years, while customer traffic levels also grew in November.”

“Among the forward-looking indicators, restaurant operators’ outlook for both sales growth and the overall economy rose to their highest levels in seven months,” Riehle added.

The RPI is constructed so that the health of the restaurant industry is measured in relation to a steady-state level of 100. Index values above 100 indicate that key industry indicators are in a period of expansion, and index values below 100 represent a period of contraction for key industry indicators. The RPI consists of two components, the Current Situation Index and the Expectations Index.

The Current Situation Index, which measures current trends in four industry indicators (same-store sales, traffic, labor and capital expenditures), stood at 100.2 in November – up 0.8 percent from October’s level of 99.5. November marked the second time in the last three months that the Current Situation Index stood above 100, which signifies expansion in the current situation indicators.

Restaurant operators reported positive same-store sales for the sixth consecutive month inNovember. Fifty percent of restaurant operators reported a same-store sales gain betweenNovember 2010 and November 2011, while just 28 percent reported a same-store sales decline. This marked the strongest net positive sales performance since August 2007, when 54 percent of operators reported a sales gain and 29 percent reported lower sales.

Restaurant operators also reported stronger customer traffic levels in November. Forty-onepercent of restaurant operators reported higher customer traffic levels between November 2010 and November 2011, while 32 percent of operators reported a traffic decline. In October, 37percent of operators reported higher customer traffic, while 39 percent reported a traffic decline.

Capital spending activity among restaurant operators trended upward in recent months. Forty-sixpercent of operators said they made a capital expenditure for equipment, expansion or remodeling during the last three months, the highest level in five months.

The Expectations Index, which measures restaurant operators’ six-month outlook for four industry indicators (same-store sales, employees, capital expenditures and business conditions),stood at 100.9 in November – up 0.4 percent from October and the third consecutive monthly gain. November also marked the third consecutive month that the Expectations Index stoodabove 100, which represents a positive outlook among restaurant operators for business conditions in the months ahead.

Restaurant operators are more optimistic about sales growth in the months ahead. Forty-onepercent of restaurant operators expect to have higher sales in six months (compared to the same period in the previous year), up from 35 percent who reported similarly last month. In comparison, just 12 percent of restaurant operators expect their sales volume in six months to be lower than it was during the same period in the previous year, down from 15 percent last month.

Restaurant operators are also somewhat more bullish about the overall economy in the coming months. Twenty-seven percent of restaurant operators said they expect economic conditions to improve in six months, up slightly from 26 percent who reported similarly last month. In comparison, 16 percent of operators said they expect economic conditions to worsen in the next six months, down from 22 percent who reported similarly last month.

Restaurant operators’ outlook for capital spending remains positive. Forty-seven percent ofrestaurant operators plan to make a capital expenditure for equipment, expansion or remodeling in the next six months, essentially unchanged from the levels reported in the previous two months.

The RPI is based on the responses to the National Restaurant Association’s Restaurant Industry Tracking Survey, which is fielded monthly among restaurant operators nationwide on a variety of indicators including sales, traffic, labor, and capital expenditures. The full report is available online.

The RPI is released on the last business day of each month, and more detailed data and analysis can be found on Restaurant TrendMapper (www.restaurant.org/trendmapper), the Association’s subscription-based service that provides detailed analysis of restaurant industry trends.

National Restaurant Association’s Restaurant Performance Index
Values Greater than 100 = Expansion; Values Less than 100 = Contraction

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 960,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry’s largest trade show (NRA Show May 5-8, 2012, in Chicago); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF’s ProStart, including the National ProStart Invitational April 27-29, 2012, in Baltimore, Md.); as well as the Kids LiveWell program promoting healthful kids’ menu options. For more information, visit www.restaurant.org and find us on Twitter @WeRRestaurants, Facebook and YouTube.

Des Moines, IA  (RestaurantNews.com)  A December trends survey from the National Restaurant Association shows that many restaurant operators are expecting a better year in 2012.  For the first time in four months, operators reported a net positive outlook for the economy. In fact, twenty-six percent of restaurant operators surveyed said they expect economic conditions to improve in six months, up from 22 percent who reported similarly the month before. Family dining and fine dining operators were the most optimistic, with one-third expecting the economy to improve over the next six months.

“This is a positive sign for Iowa’s restaurant landscape,” said Jessica Dunker, president and CEO of the Iowa Restaurant Association. “Family dining and fine dining restaurants are often the first places to feel the pinch of an economic downturn.  The fact that operators in these types of establishments are expressing optimism about the coming months is a good sign for the restaurant industry in our state in 2012.”

About the Iowa Restaurant Association

The Iowa Restaurant Association works to protect and promote Iowa’s restaurant and retail beverage industries through food safety and professional training, legislative work, discount programs and its Dine Iowa restaurant locator and smart phone applications. For more information visit www.restaurantiowa.com or www.dineiowa.org.

Media Contact

Jessica Dunker
jdunker@restaurantiowa.com
515-276-1454 or cell 515-344-6300

Washington, DC  (RestaurantNews.com)  New research from the National Restaurant Association shows that one in five Americans (26 percent) plan to give a restaurant gift card as a holiday gift this year. However, more than twice as many (59 percent) say they would like to receive a restaurant gift card, indicating a potential restaurant gift card deficit in Christmas stockings across America.

“Restaurant gift cards are high on the list of gifts consumers wish to receive this holiday season,” said Hudson Riehle, senior vice president of the Research and Knowledge Group for the National Restaurant Association. “A gift card to a restaurant makes for a flexible gift that allows recipients to use it next time they visit their favorite restaurant or save it for a special occasion, such as a birthday or anniversary. It’s the perfect choice for those who wish to provide friends and family with an experience rather than a material item.”

• Restaurant Gift Card Selections

The National Restaurant Association’s research shows that women (65 percent) are somewhat more likely than men (52 percent) to want to receive a restaurant gift card this holiday, but Americans across age groups are equally likely to enjoy a gifted restaurant gift card.

In addition, of those who would like to receive a restaurant gift card as a holiday gift this year, 58 percent prefer that gift card to be for their favorite restaurant. Twenty-nine percent would like gift cards to be for restaurants they haven’t been to before, and 11 percent said they would like gift cards for a restaurant that they likely wouldn’t visit if they didn’t have a gift card.

When it comes to using restaurant gift cards, 44 percent of those who wish to receive a restaurant gift card as a holiday gift said they would use it within a few weeks; 43 percent said they would save it for a special occasion; and 12 percent said they would use it as soon as possible.

The National Restaurant Association surveyed 1,006 American adults on December 8-11 about their dining and restaurant gift card plans for the upcoming holiday season.

For more restaurant industry research and information, visit www.restaurant.org.

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 960,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry’s largest trade show (NRA Show May 5-8, 2012, in Chicago); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF’s ProStart, including the National ProStart Invitational April 27-29, 2012, in Baltimore, Md.); as well as the Kids LiveWell program promoting healthful kids’ menu options. For more information, visit www.restaurant.org and find us on Twitter @WeRRestaurants, Facebook and YouTube.

Washington, DC  (RestaurantNews.com)  The National Restaurant Association estimates that 100 million Americans plan to celebrate the New Year by going out to a restaurant or bar, or order restaurant takeout or delivery. The Association’s new research also shows that half of American adults plan to dine out with family or friends over the next few weeks to celebrate the holidays.

“New Year’s is traditionally one of the most popular times of the year to dine out,” said Hudson Riehle, senior vice president of the Research and Knowledge Group for the National Restaurant Association. “This year, we expect to see a welcomed bump in customer traffic both on- and off-premises as we ring in the new year.”

The survey shows that one in five consumers (20 percent) plan to go out to a restaurant or bar on New Year’s Eve, and 22 percent say they plan to order restaurant takeout or delivery on that day. On New Year’s Day, 12 percent plan to dine out and 16 percent say they plan to order takeout or delivery from a restaurant.

In addition, 10 percent of consumers say they plan to dine out on Christmas Eve, 8 percent plan to dine out on Christmas Day, and 4 percent plan to do so on the start of Hanukkah (Dec. 20). Fifty percent say they plan to share a special meal with family or friends at a restaurant during the holidays.

The National Restaurant Association surveyed 1,006 American adults on December 8-11 about their dining and restaurant gift card plans for the upcoming holiday season. Projections for the number of Americans who will visit restaurants or order takeout are based on economic analysis and research conducted over the last two decades by the National Restaurant Association.

For more restaurant industry research and information, visit www.restaurant.org.

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 960,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry’s largest trade show (NRA Show May 5-8, 2012, in Chicago); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF’s ProStart, including the National ProStart Invitational April 27-29, 2012, in Baltimore, Md.); as well as the Kids LiveWell program promoting healthful kids’ menu options. For more information, visit www.restaurant.org and find us on Twitter @WeRRestaurants, Facebook and YouTube.

The National Restaurant Association has released its report on the trends that will shape menus the most in 2012. The top trends include seafood and meat from local sources, healthier meal options for children, allergy conscious foods and sustainability as a main theme. As consumers are becoming more concerned about the ingredients in each dish, chefs are changing to accommodate them.

New information from Technomic shows that dining out for breakfast is on the rise. Breakfast sales generate about $42 billion in sales each year and this number is growing. Any restaurant that can provide a fast and convenient way to fuel up in the morning can join in on this growing trend and improve their profits.

A plan by the Internet Corporation for Assigned Names and Numbers to roll out a new domain name system is being strongly opposed by the National Restaurant Association. If approved, the new plan could cost restaurants huge amounts of money as they would be forced to apply for and register new domain names in order to protect their trademarks and brands.

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Cosi, Inc. has appointed Carin Stutz as their newest Chief Executive Officer. Stutz resigned her position as President of Global Business Development for Brinker International to take the position with Cosi. While at Brinker, she oversaw operations and franchise development for 240 Chili’s and Maggiano’s restaurants worldwide.  She has also held executive positions with Applebee’s International, Wendy’s International, Sodexo and NutriSystem.

P.F. Chang’s is testing a new prototype in Irving, California. The restaurant in the Irving Spectrum Center was recently renovated to give it a unique look. The menu now focuses primarily on small plates and specialty Asian dishes and has a wider selection of wines, drinks and loose leafed brewed tea.  The new store will serve as testing ground for new beverages and dishes which may see national rollouts.

Starbucks released a mobile payment program about a year ago which allows customers to pay for purchases with their smart phone. Since that release, over 26 million transactions have taken place in the 9,000 U.S. locations. Nearly $2.5 billion dollars were loaded onto the payment app for use during 2011.

Domino’s Pizza processed over 1 million orders in the week following Thanksgiving this year through its mobile and web ordering apps. The company has been accepting mobile and web orders for four years and generates about 30% of all orders.

Burger King is bringing the new Coca-Cola Freestyle machine to its restaurants around the country. The Freestyle offers over 100 unique drink combinations.  Burger King will be the largest franchise system in America to offer the fountains in all company owned restaurants.

Program would impose billions of dollars in unnecessary costs on industry as operators are looking to invest in businesses, hire employees

Washington, D.C.  (RestaurantNews.com)  In a statement for the record for today’s Senate Committee on Commerce, Science and Transportation hearing, “ICANN’s Expansion of Top-Level Domains,” the National Restaurant Association’s Scott DeFife, Executive Vice President of Policy and Government Affairs, registered restaurant industry opposition to the new Internet domain name plan and called on Congress and the U.S. Department of Commerce to reassess the program before its unveiling in January 2012:

“The National Restaurant Association appreciates the opportunity to register the U.S. restaurant industry’s strong opposition to the January 2012 roll-out of the new generic top-level domain (gTLD) program approved by the Internet Corporation for Assigned Names and Numbers (ICANN) in June 2011.

“The Association is the leading business association for the restaurant and foodservice industry. Our industry is comprised of 960,000 restaurant and foodservice locations. These nearly 1 million restaurant locations serve more than 130 million Americans every day. Our members include multi-state, multi-unit restaurant brands with thousands of locations worldwide and small independent businesses with a single location.

“The restaurant industry plays a significant role in our nation’s economy. Restaurants will generate an estimated $604 billion in sales this year, with an overall economic impact of more than $1.7 trillion. The restaurant industry is one of the nation’s largest private-sector job creators, employing about 12.8 million people, representing nearly 10 percent of the U.S. workforce.

“The Association joins more than 100 other major business associations and companies in the Coalition for Responsible Internet Domain Oversight (CRIDO) in urging the Department of Commerce to stop or delay ICANN’s new gTLD program. We were part of CRIDO’s petition to U.S. Department of Commerce Secretary John Bryson in November urging the Department to work with ICANN on delaying and reconsidering the program.

“We believe ICANN’s gTLD program would impose billions of dollars in unnecessary costs on the restaurant industry at a time when restaurant operators are looking forward to investing in their businesses and hiring employees after the worst recession in decades. Profit margins in restaurants are notoriously slim, with restaurants averaging about 4 percent in pre-tax profits on every dollar in sales. The ICANN program will divert scarce restaurant resources away from job-creating, business-building activities. These are dollars far better spent reinvesting in our businesses.

“If ICANN proceeds as planned, the organization will start accepting applications next month for hundreds and ultimately thousands of new top-level domains. Restaurants of all sizes will be forced to apply for new domains to protect their brands and trademarks. Costs include a $185,000 application fee for each new top-level domain. Restaurants and other companies also likely would be forced to register numerous second-level domains — the words to the left of the ‘dot’ in Internet addresses — within the new top-level domains. Costs would be driven higher by legal, marketing and other costs. Some businesses have put the cost of registering a single top-level domain at $2 million or more over the initial 10-year contract as companies submit applications, watch and defend their domains, monitor for infringement and litigate to block abuse. Costs could run higher if businesses are forced to buy their own Internet names in auctions.

“The Internet is increasingly central to restaurateurs’ efforts to attract guests and grow their businesses. This is true for both major restaurant brands and independent restaurants. Association research shows that Americans increasingly go online for information about restaurant menus, specials, nutrition facts and more. Restaurants rely on the Internet to reach guests. Our members would have little choice but to apply for domain names for both commercial and defensive reasons. For our largest restaurant-member brands, the price tag is exorbitant. For the hundreds of thousands of smaller restaurant operators who depend on the Internet to communicate with guests, the costs and confusion could be insurmountable.

“Even beyond the financial toll the gTLD program will exact on millions of U.S. businesses, the Association believes that ICANN’s program will confuse consumers by spreading Internet searches across hundreds or even thousands of new top-level domains. As confusion grows, each domain name becomes less valuable. This could undermine consumer trust in the system and make it harder for the Internet to serve as the efficient conduit for business activity that it does today.

“The U.S. government has delegated powers to ICANN to govern the domain-name process. ICANN is responsible for ensuring its actions further the public interest and promote consumer trust. ICANN says it has built consensus on its recommendations; indeed, its contract with the Department of Commerce requires this consensus. Yet the Association believes ICANN has failed to justify the need for the potentially explosive expansion in top-level domains or to get consensus from the millions of business stakeholders who will be affected by the program.

“Finally, we believe ICANN has taken only minimal steps to educate and inform the business community and consumers about the new top-level domain process. If ICANN proceeds with the January roll-out of its gTLD program, businesses and non-profit organizations will be immediately affected. Yet even given the reaction of the business and non-profit communities to the ICANN program, there has been little education and information to help businesses and consumers understand the scope of what is about to happen. Millions of American business owners know nothing about the gTLD expansion. Information has filtered out slowly and sporadically since ICANN approved the program in June, leaving businesses and consumers in the dark about one of the biggest shake-ups in Internet marketing in decades.

“The Association asks Congress and the Commerce Department to urge a reassessment of the gTLD program before its planned roll-out in January. We thank the Committee for holding this hearing to air the serious concerns of America’s business community with ICANN’s domain name expansion program.”

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 960,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. Together with the National Restaurant Association Educational Foundation, the Association works to lead America’s restaurant industry into a new era of prosperity, prominence, and participation, enhancing the quality of life for all we serve. For more information, visit our Web site at www.restaurant.org.

Contact

Sue Hensley
(202) 331-5964
shensley@restaurant.org

Katie Laning Niebaum
(202) 973-3967
kniebaum@restaurant.org

The National Restaurant Association’s “What’s Hot in 2012” survey of nearly 1,800 professional chefs — members of the American Culinary Federation (ACF) — reveals that children’s nutrition and local sourcing will be the hottest trends on restaurant menus this coming year. The chefs also identified smartphone apps and tablet computers as the top technology trends. In addition, 6 out of 10 chefs said they would consider a food truck as an entrepreneurial business venture.

The top 10 menu trends for next year will be:

1. Locally sourced meats and seafood
2. Locally grown produce
3. Healthful kids’ meals
4. Hyper-local items
5. Sustainability as a culinary theme
6. Children’s nutrition as a culinary theme
7. Gluten-free/food allergy-conscious items
8. Locally produced wine and beer
9. Sustainable seafood
10. Whole grain items in kids’ meals

“The top menu trends we’re seeing in our What’s Hot in 2012 survey reflect the macro-trends we have seen grow over the last several years,” said Joy Dubost, Ph.D, R.D., director of Nutrition & Healthy Living for the National Restaurant Association. “Nutrition — especially when it comes to children — is becoming a major focus for the nation’s nearly one million restaurants, in tune with consumers’ increasing interest in healthful eating.”

“Local sourcing of everything — from meat and fish, to produce, to alcoholic beverages — is another big trend for 2012. Local farms and food producers have become an important source of ingredients for chefs and restaurateurs wishing to support the members of their business community and highlight seasonal ingredients on menus,” Dubost added.

“The American Culinary Federation has a long history of working with families to ensure that children receive adequate nutrition, so we are delighted that chefs have chosen to include healthful kids meals in the top 10 menu trends for 2012,” said Michael Ty, CEC, AAC, ACF national president. “We are also pleased to see an emphasis on local sourcing across major ingredient categories, including produce, a vital component of children’s diets.”

Rounding out the top 20 hot menu trends are:

• 11. Newly fabricated cuts of meat
• 12. Farm/estate-branded items
• 13. Food trucks/street food
• 14. Artisan spirits
• 15. House-made/artisan ice cream
• 16. Health/nutrition as a culinary theme
• 17. Non-traditional fish
• 18. Fruit/vegetable kids’ side items
• 19. Children’s mini-meals (i.e. smaller versions of adult menu items)
• 20. Culinary cocktails

Also included in the survey were questions about technology trends, food trucks, fruit and vegetables on menus, and restaurant gardens.

About one-quarter of the chefs (26 percent) ranked smartphone apps as the hottest technology trend in restaurants in 2012, and another quarter (25 percent) said tablet computers (i.e. iPads for menus and wine lists) will be the top technology trend. Sixteen percent said social media would be the top trend, and the same percentage said mobile/wireless/pay-at-the-table payment options, while 4 percent said QR codes.

When asked how to best follow the USDA’s latest dietary guidelines of increasing fruits and vegetables in Americans’ diet, 55 percent said offering a wider variety of vegetable/fruit side dishes on menus, 19 percent said using more produce in existing recipes, and 16 percent said following MyPlate’s visual guideline of making fruits and vegetables half the plate.

In addition, more than six out of 10 (61 percent) of the chefs said they would consider launching a food truck as an entrepreneurial business venture.

When asked whether the tableservice restaurant where they work has a garden, one-third said that it does, one in 5 said they don’t have space for a garden, and nearly half said they don’t have a garden and rely on suppliers for all their produce needs.

The Association surveyed 1,791 American Culinary Federation member chefs in October-November 2011, asking them to rate 223 individual food items, beverages, cuisines and culinary themes as a “hot trend,” “yesterday’s news,” or “perennial favorite” on restaurant menus in 2012.

These and many other restaurant industry trends will be showcased at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show, to be held at its new dates May 5-8 at Chicago’s McCormick Place. Exhibiting companies from across the United States and around the world will cater to tens of thousands of industry professionals, and top chefs and trend-watchers will share their expertise in culinary demonstrations and education sessions. For more information, visit www.restaurant.org/show.

For complete What’s Hot in 2012 survey results, video and downloadable images, visit www.restaurant.org/foodtrends.

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 960,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry’s largest trade show (NRA Show May 5-8, 2012, in Chicago); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF’s ProStart, including the National ProStart Invitational April 27-29, 2012, in Baltimore, Md.); as well as the Kids LiveWell program promoting healthful kids’ menu options. For more information, visit www.restaurant.org and find us on Twitter @WeRRestaurants, Facebook and YouTube.

The American Culinary Federation, Inc., established in 1929, is the premier professional organization for culinarians in North America. With more than 20,000 members spanning 225 chapters nationwide, ACF is the culinary leader in offering educational resources, training, apprenticeship and programmatic accreditation. In addition, ACF operates the most comprehensive certification program for chefs in the United States, with the Certified Executive Chef® designation the only culinary credential accredited by the National Commission for Certifying Agencies (NCCA). ACF is home to ACF Culinary Team USA, the official representative for the United States in major international culinary competitions, and to the Chef & Child Foundation, founded in 1989 to promote proper nutrition in children and to combat childhood obesity. For more information, visit www.acfchefs.org.

Calls on Members of House of Representatives to support “key vote” H.R. 3094

Washington, D.C.  (RestaurantNews.com)  The National Restaurant Association today voiced strong support for H.R. 3094, “The Workforce Democracy and Fairness Act,” which aims to ensure fairness for employers in the face of recent anti-business actions by the National Labor Relations Board (NLRB). The Association is considering a vote on the bill to be a “key vote,” and sent a key vote letter to all members of the House of Representatives today.

“The restaurant industry is the nation’s second-largest private-sector employer, providing jobs to nearly one in every 10 workers,” said Scott DeFife, Executive Vice President of Policy and Government Affairs for the National Restaurant Association. “With the right policies, America’s restaurants will be able to create even more jobs and provide greater opportunities to more Americans.”

H.R. 3094 blocks the NLRB from moving forward with its ambush election proposal allowing union representation elections to be held in as few as 10 days after the filing of a union petition. This move would shorten the period between petition to elections to such a degree that it would deny employees the time and information needed to make an informed decision on union representation.

The bill also would reverse the NLRB’s recent decision in the Specialty Healthcare case, which opens the door to micro-unions. The Specialty Healthcare decision would allow the creation of mini-unions, making it easier for unions to organize by allowing them to form small groups of workers who support the union without allowing other workers who oppose the union an opportunity to vote. Job creators would then be in the unworkable situation of bargaining with multiple unions for similarly situated employees.

View the key vote letter here.

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 960,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. Together with the National Restaurant Association Educational Foundation, the Association works to lead America’s restaurant industry into a new era of prosperity, prominence, and participation, enhancing the quality of life for all we serve. For more information, visit our Web site at www.restaurant.org.

The National Restaurant Association’s Restaurant Performance Index (RPI) – a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry – stood at 100.0 in October, essentially unchanged from September’s level of 100.1. October’s steady RPI level was the result of softer sales and customer traffic being offset by a more optimistic outlook among restaurant operators.

“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. “In addition, each of the four forward-looking indicators improved in October, which pushed the Expectations Index to its highest level in four months.”

The RPI is constructed so that the health of the restaurant industry is measured in relation to a steady-state level of 100. Index values above 100 indicate that key industry indicators are in a period of expansion, and index values below 100 represent a period of contraction for key industry indicators. The RPI consists of two components, the Current Situation Index and the Expectations Index.

The Current Situation Index, which measures current trends in four industry indicators (same-store sales, traffic, labor and capital expenditures), stood at 99.5 in October – down 0.6 percent from September’s level of 100.1. October marked the third time in the last four months that the Current Situation Index stood below 100, which signifies contraction in the current situation indicators.

Restaurant operators reported positive same-store sales for the fifth consecutive month in October, although results were somewhat softer than September’s performance. Forty-five percent of restaurant operators reported a same-store sales gain between October 2010 and October 2011, down from 50 percent who reported a sales gain in September. In comparison, 35 percent of operators reported lower same-store sales in October, compared to 34 percent who reported similarly in September.

Restaurant operators also reported softer customer traffic levels in October. Thirty-seven percent of restaurant operators reported higher customer traffic levels between October 2010 and October 2011, while 39 percent of operators reported a traffic decline. In September, 43 percent of operators reported higher customer traffic, while 33 percent reported a traffic decline.

Restaurant operators continued to maintain steady levels of capital spending. Forty-four percent of operators said they made a capital expenditure for equipment, expansion or remodeling during the last three months, essentially unchanged from their reporting in the previous three months.

The Expectations Index, which measures restaurant operators’ six-month outlook for four industry indicators (same-store sales, employees, capital expenditures and business conditions), stood at 100.5 in October – up 0.4 percent from September and the highest level in four months. October also marked the second consecutive month that the Expectations Index stood above 100, which represents a positive outlook among restaurant operators for business conditions in the months ahead.

Restaurant operators remain relatively optimistic about sales growth in the months ahead. Thirty-five percent of restaurant operators expect to have higher sales in six months (compared to the same period in the previous year), down slightly from 37 percent who reported similarly last month. In comparison, 15 percent of restaurant operators expect their sales volume in six months to be lower than it was during the same period in the previous year, down from 19 percent last month.

For the first time in four months, restaurant operators reported a net positive outlook for the economy. Twenty-six percent of restaurant operators said they expect economic conditions to improve in six months, up from 22 percent who reported similarly last month. Meanwhile, 22 percent of operators said they expect economic conditions to worsen in the next six months, down slightly from 23 percent who reported similarly last month.

Restaurant operators’ outlook for capital spending rose for the third consecutive month. Forty-nine percent of restaurant operators plan to make a capital expenditure for equipment, expansion or remodeling in the next six months, the highest level in four months.

The RPI is based on the responses to the National Restaurant Association’s Restaurant Industry Tracking Survey, which is fielded monthly among restaurant operators nationwide on a variety of indicators including sales, traffic, labor, and capital expenditures. The full report is available online.

The RPI is released on the last business day of each month, and more detailed data and analysis can be found on Restaurant TrendMapper (www.restaurant.org/trendmapper), the Association’s subscription-based service that provides detailed analysis of restaurant industry trends.

The National Restaurant Association has formed an Executive Study Group to address the many complex issues surrounding Supply Chain Management. Part of the Association’s Executive Study Group conference series, the Supply Chain Management group aims 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 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.

“We are excited to bring industry leaders together to discuss solutions to critical supply chain issues that face every restaurant operator today,” said Dawn Sweeney, president and CEO for the National Restaurant Association. “The National Restaurant Association is committed to helping restaurateurs navigate the complex issues of safely and efficiently getting supplies to our nation’s nearly one million restaurant and foodservice locations.”

The Supply Chain Management Executive Study Group will be led by a steering committee comprised of leading restaurant company executives and representatives from the former Hospitality Supply Management, which until recently was part of the Institute of Supply Management (ISM). The steering committee convenes today to set the agenda for the inaugural meeting, including discussions around the Foodservice GS1 US Standards Initiative, food prices, and supply chain management technology.

“Supply chain matters are at the heart of any foodservice operation, so a focus on quality, safety and efficiency is crucial to success,” said David Parsley, SVP Supply Chain Management for Brinker International, Inc., and one of the initiators and current chair of the new Supply Chain Management Executive Study Group. “Working together to share perspectives and peer-to-peer education will greatly benefit our industry as a whole. The National Restaurant Association is well positioned to serve as the facilitator for this collaboration.”

“The National Restaurant Association’s focus on industry best-practices and solutions made it a natural fit for organizing the new Supply Chain Management Executive Study Group,” said Don Miller, Regional Director Supply Management, Florida & Americas International, for Hilton Hotels and former chair of the Hospitality Supply Management group. “Supply chain issues are a top priority for the restaurant and hospitality industry, and we hope to foster a robust discussion around these issues through the National Restaurant Association’s new Supply Chain Management Executive Study Group.”

In addition to Parsley as chair of the Association’s Supply Chain Management Executive Study Group, leadership includes: Janet Erickson, Del Taco, as Vice Chair; Wade Winters, Au Bon Pain, as Treasurer; and Charlie Lousignont, Aramark, as Secretary. The group’s steering committee also includes: Ron Burks, YUM’s UFPC; David Cox, Arby’s ARCOP; Mark Eganhouse, Wendy’s Quality Supply Chain Co-op; Wayne Goldman, Extendicare Health Services; Dean Gordon, Jack in the Box; Stan Harvey, The Cheesecake Factory; George Hoffman, Burger King’s RSI; Mike Leikam, Dine Equity’s CSCS; Don Miller, Hilton Worldwide; Evan Nash, Johnson & Wales University; and Rif Wiguna, Panda Restaurant Group, Inc.

Members of the National Restaurant Association receive a substantial savings on registration fees for all Executive Study Group conferences. The meetings explore best practices and hot topics that help restaurant operators position their businesses for success, including profitability, and legislative and regulatory challenges and opportunities.

For more information on the National Restaurant Association’s Executive Study Groups and to register online, visit www.restaurant.org/studygroups.

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. “Our research clearly shows that the convenience of restaurant meals – not having to shop, cook and clean up – drives consumer behavior and will lead millions of Americans to patronize restaurants this Thanksgiving.”

“In addition, 20 percent of adults say they plan to go shopping on Black Friday, November 25, and of those, nearly seven out of 10 plan to visit a restaurant while on their shopping trip,” Riehle added. “Savvy diners can also do some holiday shopping while enjoying their restaurant meal by purchasing restaurant gift cards. Our research also shows that restaurant gift certificates top the list of gifts consumers want to receive on special occasions.”

When asked about the top reason for using restaurant services this Thanksgiving, 63 percent of consumers said that the convenience of using restaurant-prepared takeout items for all or part of their Thanksgiving meal allows for more time with family and friends. Thirty-one percent said they plan to dine in a restaurant for a Thanksgiving meal because they prefer to not cook a big meal and deal with the cleanup that goes along with it.

In addition to convenience, consumers who plan to dine out for a Thanksgiving meal this year say they will do so because they are traveling and don’t have the ability to cook (22 percent), they prefer to go to restaurants on special occasions (15 percent), somebody else is hosting and they prefer to dine out (15 percent), and they don’t have enough space to host a Thanksgiving event (12 percent).

For those planning to order full or partial Thanksgiving meals for takeout, those who didn’t cite convenience as the main reason said they will turn to restaurants because they aren’t good cooks (15 percent), they don’t have time to prepare food (10 percent), and the taste and quality of restaurant food is better (3 percent).

Overall, 55 percent of American adults say they plan to eat a meal at their own home this Thanksgiving, 46 percent say they plan to eat a meal at someone else’s home, 6 percent plan to dine at a restaurant, and 3 percent don’t plan to have a special meal. One in 10 plans to have more than one Thanksgiving meal this year.

The National Restaurant Association surveyed 1,011 American adults on November 10-14 about their dining plans for the Thanksgiving holiday weekend. Projections for the number of Americans who will visit restaurants or order takeout are based on economic analysis and research conducted over the last two decades by the National Restaurant Association.

Golden Corral restaurants located in Central Florida, owned by franchisee Eric Holm, are preparing to serve over 25,000  free meals to the community this Thanksgiving. In partnership with the Salvation Army, Holm’s restaurants have been serving free holiday meals for the past few years. Last year it was awarded the title of “Florida’s Largest Community Thanksgiving Meal”.

New research from the National Restaurant Association shows that 75% of diners are looking for restaurants that support veteran’s charities as Veteran’s Day passes. 10% of all restaurants in the country are at least half owned by a veteran. This is due to the discounts and extra help many franchises offer to people with a military background.

The Corner Bakery Cafe brand is moving into Northern California with the signing of an agreement for 32 new franchise locations. Buon Hospitality will open the over 30 restaurants in the Greater Bay Area over a period of seven years. The first will open early next year and the region ranges from San Jose to Napa Valley.

Smashburger held its annual franchisee conference recently in Denver and awarded the best performing stores and businesses in its system. SunWest Burger in Phoenix, Arizona won the Franchisee of the Year award for exemplifying the Smashburger brand. The four locations owned by BIGG Capital Holdings secured the Operator of the Year award.

Whataburger may be famous for their 36,000 plus configurations for eating their classic burgers, but now their menu offers even more options. Healthy menu items like apple slices, whole grain buns and side salad became available nationally on November 7^th. Customers can visit the company’s website to find out exact nutritional information.

Del Frisco’s Restaurant Group, parent company of chains like Double Eagle Steakhouse and Del Frisco’s Grill, now has a new chief financial officer. Tom Pennison has been in the finance management industry for over two decades. He also worked for the restaurant chain Ruth’s Hospitality Group that owns Ruth’s Chris Steakhouse.

Dunkin’ Donuts is increasing its offerings of hearty, savory breakfast items with the new Smokehouse Sausage sandwich. Featuring smoked sausage from Hillshire Farms, the sandwich includes a toasted English muffin filled with cheese and scrambled eggs. Other options include the croissants, muffins and donuts offered by the chain.

Cracker Barrel is offering a special limited edition run of its popular Peg Game to support veterans this year. The patriotic red, white and blue game will raise money for the Wounded Warrior Project. The company will donate $1 from the sale of each game until November 30^th.

Jersey City’s Newport Centre Mall now offers a new Johnny Rockets restaurant for visitors to dine at. This is the mall’s first full-sized restaurant offering table service. The official grand opening kicks off on November 10^th but will be followed with three extra days of celebrations, giveaways and live entertainment.

Washington, D.C.  (RestaurantNews.com)  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.”

“America’s restaurants are also a stronghold of entrepreneurial spirit and opportunity, and veterans are finding both in the nearly 66,000 restaurants that are owned by former military personnel,” she added.

The National Restaurant Association and the Texas Restaurant Association recently launched the “Freedom is Sweet!” program in the state of Texas. Freedom is Sweet is a fundraising campaign to support rehabilitation efforts for military veterans from all branches of service and their families. This pilot program is expected to become a nationwide initiative through the National Restaurant Association and partner state restaurant associations next year.

Texas restaurants can participate in the program in several ways, including donating a portion of sales from special menu items, offering free meals or menu items to veterans and military personnel, and collecting donations from guests. For more information, visit www.freedom-is-sweet.org.

The National Restaurant Association surveyed 1,027 American adults on October 27-30 about their attitude toward restaurants’ charitable efforts around Veterans Day 2011.

Get more news and information from the National Restaurant Association at www.restaurant.org/pressroom.

Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises 960,000 restaurant and foodservice outlets and a workforce of nearly 13 million employees. We represent the industry in Washington, D.C., and advocate on its behalf. We operate the industry’s largest trade show (NRA Show May 5-8, 2012, in Chicago); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF’s ProStart, including the National ProStart Invitational April 27-29, 2012, in Baltimore, Md.) and college-level management program (ManageFirst); as well as the Kids LiveWell program promoting healthful kids’ menu options. For more information, visit www.restaurant.org and find us on Twitter @WeRRestaurants, Facebook and YouTube.