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.
Restaurant operators reported net positive same-store sales for the fifth consecutive month. In addition, each of the Association’s forward-looking indicators improved in October, which pushed the Expectations Index to its highest level in four months.
The RPI consists of two components - the Current Situation Index (measuring current trends) and the Expectations Index (measuring restaurant operators’ six-month outlook) - and tracks the health of and outlook for the U.S. restaurant industry.
The Current Situation Index 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. Restaurant operators also reported softer customer traffic levels in October.
A new Healthier Kids Fare pavilion will launch at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show – set for its new dates May 5-8 at Chicago’s McCormick Place. This special area of the exhibit floor at the nation’s largest and most comprehensive industry trade show will make it easy for foodservice operators to find a range of healthful food and beverage products to develop delicious and nutritious children’s menus.
“Children’s nutrition is one of the strongest trends we’re seeing in the restaurant industry right now,” said Dawn Sweeney, president and CEO of the National Restaurant Association.
Sweeney added, “The success of our new Kids LiveWell program demonstrates that the industry is on the right track when it comes to highlighting nutritious options on menus nationwide. To further support this effort, we created the Healthier Kids Fare pavilion at NRA Show 2012 so that restaurant operators can explore the newest and most innovative food and beverage products related to children’s nutrition on the market today, and continue to expand such options on their menus.”
Holiday season is in full swing as Thanksgiving quickly approaches followed by everyone’s favorite - yeah, right - prelude to Christmas, Black Friday. If the thought of entertaining family and friends or braving the crowds at the mall is making you overly anxious, why not stir up a couple boozy concoctions to spice up the festivities?
These days punches are all the rage and many of us can thank cocktail historian and writer, Dave Wondrich, for his amazing book Punch: The Delights (and Dangers) of the Flowing Bowl for helping spur on this trend. Many great recipes for all types of punches can be found in this piece, and the best part is, you can adjust the recipes, like any recipe, to suit yours and your guests’ tastes. One my favorite recipes is the “USS Richmond Punch”:
Jamaica Rum 1 quart Brandy 1 quart (he suggest a VSOP Cognac) Strong Black Tea 1 quart Port Wine 1 quart Lemons 12 White Sugar 3 cups Curacao, ½ pint Tip: Just before serving add 10 bottles of soda water or sparkling wine to 3 quarts of stock and use plenty of ice.
The National Restaurant Association's Director of Food & Healthy Living Joy Dubost, Ph.D., R.D., offers up simple tips for making your meal more healthful when dining out this Thansgiving.
Thanksgiving will soon be here, which provides an opportunity to reflect back and appreciate all that we have. As friends and families come together to eat their favorite, traditional foods, there are ways you can ensure your holiday meal is both tasty and good for your health.
NRA Show and IWSB attendees are encouraged to share their favorite story, providing real-life examples of how something during the NRA Show or IWSB helped to address and solve their toughest challenges. “In its 90+ years of consecutive annual events, the NRA Show has created countless business successes, experiences and memories for millions of restaurant industry professionals,” said Jack Crawford, Convention Chair for NRA Show 2012 and President and CEO of Ground Round Independent Owners Cooperative, LLC (IOC).
The National Restaurant Association projects 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 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.
The research 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.
Where else can you tap into 58,000+ ideas and still have time for dinner in Chicago's Loop? More than 58,000 foodservice professionals from all 50 states and over 100 countries make a uniquely inspirational and provocative learning experience at the National Restaurant Association Restaurant, Hotel-Motel Show, set for its new dates May 5 through 8, 2012 at Chicago’s McCormick Place.
When you combine the energy of an all-new show floor layout with four days in one of the world's most culinary-focused cities, it's easy to see why NRA Show 2012 and its sib event the International Wine, Spirits & Beer Event (IWSB) may have you rethinking business as usual. But only if you're here … at NRA Show and IWSB.
Registering by November 18 for NRA Show 2012 and IWSB not only gets you up to 66 percent savings off the regular full price. It also provides access to a hotbed of discovery and interactivity that showcases new innovation, best-in-class products, services and solutions successful operators need in their business, as well as cutting-edge ideas that promote growth opportunities.
Just $85 for both NRA Show 2012 and IWSB* (Regular full price $145) *Separate registration and qualifications are required to attend IWSB. IWSB badges give access to both IWSB & NRA Show 2012.
Crafting a successful bar program based on the flavors and brands that will best pair with menu offerings to increase check averages is a challenge unique to the industry. It’s a challenge that IWSB – in tandem with the NRA Show – is uniquely positioned to help operators meet.
The National Restaurant Association’s Director of Food & Healthy Living Joy Dubost, Ph.D., R.D., offers up tips to help parents make smart choices when dining out with kids. The Association's recently launched Kids LiveWellprogram aims to make the healthier choice the easy choice at restaurants nationwide.
For restaurant and foodservice operators looking to highlight menu options that would qualify for the National Restaurant Association's Kids LiveWell program, the 2012 National Restaurant Association Restaurant, Hotel-Motel Show is a great place to source products appropriate for/contributing to a healthier diet for children.
Many exhibiting companies at NRA Show 2012 , held at its new dates May 5-8 at Chicago’s McCormick Place, will offer a range of healthful food and beverage products to help operators develop healthful children’s menu options at their establishments.
Former First Lady Laura Bush is Freedom Is Sweet spokesperson. Watch what she has to say about the importance of expressing our appreciation to those who have served.
Three-quarters of Americans 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.
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.
