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Restaurant Press
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Restaurant Industry Outlook Brightens in 2010 as Sales, Economy Are Expected to Improve |
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01/20/2010 |
National
Restaurant Association 2010 Restaurant Industry Forecast reveals economic,
workforce, consumer and menu trends
(Washington, D.C.) With the economic downturn easing, the restaurant industry
is expected to show gradual improvement in 2010, according to the National Restaurant Association’s 2010 Restaurant Industry Forecast released
today. Industry sales are projected to reach $580 billion this year, a 2.5
percent increase in current dollars over 2009 sales. When adjusted for
inflation, 2010 sales will be essentially flat, which is an improvement over
the 1.2 percent and 2.9 percent negative growth in real sales that the industry
experienced in 2008 and 2009, respectively.
Restaurants will continue to be strong contributors to the recovery of the
nation’s economy, with industry sales representing 4 percent of the U.S. gross domestic
product and employees comprising 9 percent of the U.S. workforce.
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January "Culinary Nutrition News" Focuses on 2010 Nutrition Resolutions |
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01/05/2010 |
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St. Augustine, Fla.,
January 5, 2010—There
is no better time than now to make nutrition a priority, according to the
American Culinary Federation Chef & Child Foundation (CCF) and Clemson
University, Clemson, S.C. Nutrition experts shed light on important nutrition
topics for the new year in the January issue of “Culinary Nutrition News:
Nutrition Resolutions for 2010.” Download the free three-page article at www.acfchefs.org/CNN.
As
the debate on health care continues, chefs and at-home cooks must focus on preventing
diseases through nutritional changes. The January article outlines several
topics that will be addressed in 2010 articles and at American Culinary
Federation (ACF) regional and national events, including nutrition for the baby
boomer generation, healthful cooking and nutritional ingredient substitution
and balancing the plate. Lastly, authors share the results from a 2009
nutrition survey of ACF chefs.
The
February “Culinary Nutrition News” article will be posted online Monday,
February 8.
The
American Culinary Federation’s Chef & Child Foundation and Clemson University
partnered in May 2009 to offer a series of monthly “Culinary Nutrition News”
articles. Written by experts, articles are designed to bridge the nutrition gap
for chefs by providing up-to-date research information. Articles are free, and
are posted on ACF’s Web site, www.acfchefs.org/CNN, the first Monday of
each month. Hundreds of articles have been downloaded each month and provide chefs
and the public with the knowledge needed to make more nutritious decisions in
the kitchen.
About Clemson University
CU
CHEFS®
(Clemson University’s Cooking and Healthy Eating Food Specialists)
instructional program, led by Dr. Marge Condrasky, Associate Professor in Food
Science and Human Nutrition, is a registered trademark of Clemson University
designed to promote changes in menu planning, food purchasing, food preparation
and food consumption behaviors with a goal of fostering good health through
healthy nutrition. ‘Culinary nutrition’ is the application of nutrition
principles combined with food science knowledge displayed through a mastery of
culinary skills. The results are healthy eating behaviors grounded in culinary
confidence and nutrition alertness. CU CHEFS® promotes an awareness
of the latest trends in foods and nutrition through the demonstration of
proficient culinary skills to produce flavorful, health-inspired menus for
schools, churches, restaurants. Clemson University, located in Clemson, S.C.,
is ranked 22 among the nation's top public institutions. Since 2001, Clemson
has doubled external research funding, raised the academic profile of the
student body, increased retention and graduation rates, launched high-profile
economic development and has earned national accolades, including being named TIME
magazine's Public College of the Year.
About ACF
The
American Culinary Federation, Inc., established in 1929, is the premier
professional organization for culinarians in North America. With more than
22,000 members spanning 230 chapters nationwide, ACF is the culinary leader in
offering educational resources, training, apprenticeship and accreditation. In
addition, ACF operates the most comprehensive certification program for chefs
in the United States. 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. |
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Restaurants & Institutions - Will QSRs Become the More-Healthful Alternative? |
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07/24/2009 |
If and when a federal menu-labeling law is implemented, the big restaurant chains will likely see lots of articles focused on their menu items' caloric content (not to mention the items' saturated-fat, carbohydrate and sodium counts!). The longer-term impact of the labeling law is more difficult to forecast. Consumer research told us that customers wanted nutrition information. However, even though people tend to say they want more information, they don’t necessarily change their behaviors once they have it. There are some indications that in New York City, where calorie counts have been on menus for about a year, the most consumers have drifted back to their pre-menu-labeling eating habits. We do have short attention spans.The impact nutritional labeling will have on casual-dining restaurants is something of a wild card. Could it make quick-service restaurants look like the more-healthful alternative? Surf around to find some of the casual-dining nutrition information on the Web. Keep in mind that the suggested adult caloric intake for a full day is somewhere around 2,000 (variable based on a host of factors). Here are a few casual-dining entree examples: shrimp with pasta, 2,285 calories; a classic Monte Cristo sandwich, 1,966 calories; and spaghetti and meatballs with Bolognese sauce, 1,810 calories. A piece of cheesecake or tiramisu for dessert could add 1,000 calories. In comparison, a quarter-pound cheeseburger has about 500-600 calories.
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June’s Issue of Culinary Nutrition News: Allergen Awareness Releases Today |
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06/02/2009 |
Brush up on your knowledge of food allergies, gluten sensitivity and more. Discover how to serve safe food—at home and in restaurants.
St. Augustine, Fla., June 1, 2009—Do you know the difference between a food allergy and a food intolerance? Can you name the eight foods that account for 90 percent of all food-allergy reactions? With 12 million Americans suffering from food allergies, it will serve you well to learn more about these growing concerns. The American Culinary Federation (ACF) Chef & Child Foundation and Clemson University address these topics in June’s issue of Culinary Nutrition News, available to download today at www.acfchefs.org/CNN.
This month’s article is in an easy-to-read format complete with facts, a quiz and resources. You’ll be surprised to learn about the hidden sources for food-allergy reactions.
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