The outlook for the restaurant industry was positive again in April, as the National Restaurant Association's (NRA) comprehensive index of restaurant activity stood above 100 for the second consecutive month. The NRA's Restaurant Performance Index (RPI)--a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry--was 100.4 in April, nearly unchanged from its March level of 100.5. RPI levels above 100 indicate expansion of key industry indicators.
"Although the sales and traffic indicators softened somewhat from their March performance, restaurant operators remain optimistic that business conditions will improve in the months ahead," said Hudson Riehle, senior vice president of the NRA's research and knowledge group, in a statement. "In addition, restaurant operators reported a positive outlook for staffing gains, as well as continued plans for capital expenditures in the coming months."
Despite the positive outlook regarding business conditions, restaurant operators reported softer sales results in April after reporting net positive same-store sales in March for the first time in 22 months. Similarly, operators reported a net decline in customer traffic levels in April, after posting positive traffic results in March.
For full analysis and data, visit www.restaurant.org/trendmapper.
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At the third annual International Wine, Spirits & Beer Event (IWSB) during the The National Restaurant Association (NRA) Restaurant, Hotel-Motel Show the NRA named Nathan Greene of Las Vegas the winner of its Star of the Bar competition, a nationwide search for the country's most creative mixologist. Greene competed against two other finalists on May 23 at IWSB's After-Party at Rockit Bar & Grill in Chicago to win the title and $5,000 with his Bacardi Kiwi Berry Serenitea cocktail.
Nathan Greene shakes his award-winning cocktail during the IWSB Star of the Bar competition
Greene's cocktail recipe and photo will be included in an upcoming edition of American Airlines' American Way magazine. His cocktail also will be featured on Rockit's menu until the end of June.
Women Chefs & Restaurateurs has launched the newest version of its Web site at www.womenchefs.org.
Following a months-long overhaul, the new site is now more user-friendly for chefs, restaurateurs, food and beverage managers and directors, foodservice educators and students, with dedicated pages that allow a more focused opportunity to search for what is precisely of interest to each group.
New or enhanced features at www.womenchefs.org include:
- Local exchange information for members and prospective members to engage with their communities through food, beverage and cooking;
- a dining guide, listing member-owned and/or managed restaurants throughout the country;
- WCR’s bookstore, recommending meaningful resources to women in culinary and hospitality;
- a job bank, offering regularly updated employment opportunities; and
- member forums, encouraging discussion among women to enhance professional development.
On May 23 the National Turkey Federation (NTF) honored three facets of the foodservice industry for their incorporation of turkey on the menu at the eighth annual Turkey on the Menu (TOM) Awards during the 91st annual National Restaurant Association Restaurant, Hotel-Motel Show. BJ's Restaurant & Brewhouse, Erik's Delicafé and Purdue University each took home TOM Awards for healthy, innovative menu applications of the protein.
BJ's Brewhouse, a casual chain of casual dining restaurants nominated by Butterball, won the TOM Award in the casual/family style category for offering a variety of turkey menu applications. BJ's offers three turkey sandwiches--classic turkey, roasted turkey cobb and turkey club--as well as a turkey burger, which corporate chef Ray Martin deemed "best in the nation" during his acceptance speech.
(l to r): Lisa Burkart, Butterball; and Ray Martin, BJ's Restaurant and Brewhouse
The winner of the TOM Award in the quick-serve category was Erik's Delicafé, a chain of delis and bakeries in northern and central California. "Turkey is the highest-volume protein on this operation's menu," said Kyle Beth, Foster Farms' foodservice regional sales manager, who nominated Erik's Delicafé. "They offer quality turkey options that create unique flavors, which keep customers coming back for more." Indeed, Erik's features several sandwiches showcasing turkey as the main protein and even offers a "Sandwich with Character" promotion where customers can name a new turkey sandwich menu option.
Brian Wells, Foster Farms; Erik Johnson, Erik's Delicafé; Kyle Beth, Foster Farms; and Tom Engles, Foster Farms
NTF presented Purdue University with the TOM Award in the noncommercial category for providing healthy comfort dishes to college students. Whether it's providing a "taste of home" as the star of turkey noodle soup, sliced for sandwiches, ground into patties for burgers or julienned atop a salad, Terry Hickey, Butterball's Midwest regional manager who nominated Purdue University for the award, said turkey provides students with a trustworthy, valuable meal.
(l to r) Steve Canale, Butterball; Mike Kepner, Purdue University; and Terry Hickey, Butterball
NTF is the national advocate for all segments of the $14 billion turkey industry. Visit www.eatturkey.com for more information.
The 91st annual National Restaurant Association Restaurant, Hotel-Motel Show and the International Wine, Spirits and Beer Event (IWSB) saw an increase in both attendees and exhibits from 2009. The NRA Show attracted more than 58,000 registrants--up 6 percent from 2009--and approximately 1,700 exhibitors showcased new products and services this year. Attendees trekked to Chicago for the show from 120 countries, up from 107 countries in 2009. IWSB, the industry's only professional event focused exclusively on growing restaurant and hospitality bar programs, saw a 17 percent increase in attendee registration over last year with more than 3,500 qualified registrants.
For more information on the show including photos, videos, and the Floored! blog, visit www.restaurant.org/show. NRA Show 2011 will take place May 21 to 24 at Chicago's McCormick Place. The 2011 International Wine, Spirits & Beer Event will be held May 22 and 23.
The Winery Restaurant & Wine Bar, Tustin, Calif., raised $40,000 at its second annual "Sunday in the Vineyard" fundraiser benefiting the Marconi Foundation for Kids and the Child Guidance Center.
More than 150 guests enjoyed a wine tasting with over 60 wines, many from boutique wineries around the globe. The Winery's executive chef/partner Yvon Goetz conducted a live cooking station, and guests participated in live and silent auctions.
(l to r) Executive chef/partner Yvon Goetz and chef de cuisine Daniel Garcia prepare contemporary California regional cuisine for guests.
"Our second year hosting 'Sunday in the Vineyard' proved more successful than our first, raising more than $40,000, and is now an annual event that will continue to make a positive impact by raising significant funds for worthy organizations in our community," said JC Clow, managing partner at The Winery, in a statement.
(l to r) The Winery managing partner JC Clow, food columnist and cookbook author Cathy Thomas, Thomas' husband Phil McCullough, The Winery executive chef/partner Yvon Goetz and The Winery event coordinator Rochelle Segobia
As part of the ongoing effort to curb childhood obesity, First Lady Michelle Obama has launched "Chefs Move to Schools," a program calling on chefs to adopt a school and work with staff and parents to create healthy school meals and help educate kids about food and nutrition.
The program is part of the Let's Move! campaign to solve the childhood obesity epidemic within a generation. "Chefs Move to Schools," which is run through the U.S. Department of Agriculture, will pair chefs with interested schools in their communities to create healthy meals that meet the schools' dietary guidelines and budgets, while teaching young people about nutrition and making balanced and healthy choices.
"Many children consume as many as half of their daily calories at school and as families work to ensure that kids eat right and have active play at home, we also need to ensure our kids have access to healthy meals in their schools," said Obama in a statement. "We are going to need everyone's time and talent to solve the childhood obesity epidemic and our nation's chefs have tremendous power as leaders on this issue because of their deep knowledge of food and nutrition and their standing in the community."
On June 4, chefs from across the United States--who were selected to be the pilot group for the program--came to the White House to take part in a Chefs Move to Schools launch event. The chefs visited the White House garden, attended a speaking engagement featuring Michelle Obama and participated in a breakfast forum with Share Our Strength. For more information about Chefs Move to Schools, click here.
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Chef's Stirrings is the official blog of Chef Magazine, the industry publication for restaurant and foodservice professionals. The blog offers culinary news and online exclusives from the editors ofChef.
The outlook for the restaurant industry was positive again in April, as the National Restaurant Association's (NRA) comprehensive index of restaurant activity stood above 100 for the second consecutive month. The NRA's Restaurant Performance Index (RPI)--a monthly composite index that tracks the health of and outlook for the U.S. restaurant industry--was 100.4 in April, nearly unchanged from its March level of 100.5. RPI levels above 100 indicate expansion of key industry indicators.
