Georgia Restaurant Association In the News

Can you stay slim and still eat at restaurants?

Wed, 15 May 2013 18:33:39 GMT

Consumer Affairs
BY MARK HUFFMAN

The dramatic rise in obesity has health officials searching for answers. While there may be many contributing factors, there's no question Americans are consuming more daily calories than they did in previous generations.

Food is plentiful, relatively cheap, and packed with calories. When you prepare food at home you can carefully control your caloric intake, but it's harder to do when you dine out.

Restaurants are very competitive and they draw customers with good-tasting fare, served in large portions. The Keystone Forum, funded by the Food and Drug Administration (FDA), recently studied the association between food consumed away from home and Americans' tendency to put on weight. It found that the average American now eats at least four meals a week somewhere other than home.

Again, that's a change from 50 years ago when restaurants were less numerous and people ate more meals at home

More recent changes
Even as recently as 1978 Americans only got about 18% of their calories from restaurants. By 1995 that percentage had jumped to 34%.

The Keystone Forum concluded that regularly consuming food prepared away from home is associated with obesity, higher body fat and a higher body mass index (BMI). Women who eat at restaurants more than five times per week end up with 290 more calories per week than women who dine out less often.

A number of restaurant chains, including Subway and McDonald's, post calories on their menus, to help consumers understand how many calories they are consuming when they order a triple-decker hamburger and fries.

In 2010, Congress passed a law requiring restaurant chains with 20 or more outlets to post calories and other nutrition information on menus and menu boards. But some nutrition and health researchers suggest that may not be enough.

Studying small restaurant calories
Researchers at Tufts University analyzed meals from independent and small-chain restaurants, which they say account for approximately 50% of the nation's restaurant locations and are exempt from the new federal rules. They discovered the average single meal was also high in calories – two to three times the estimated calorie needs of an individual adult at a single meal. In fact, the average meal, they say, had 66% of of the calories most people need in a 24-hour period.

"On average, the meals studied contained 1,327 calories, which significantly exceeds the estimated energy needs of an individual adult at a single meal," said Susan B. Roberts, the study's senior author. "Meals from all restaurant types provided substantially more energy than is needed for weight maintenance."

She said nearly three-quarters of the meals analyzed contained more than half of the FDA's daily energy recommendation of 2,000 calories, and 12 meals contained more than the entire recommended daily energy intake.

The study looked at the food typical of small, independent restaurants – Italian, American, Japanese, Vietnamese, and Chinese. It found Italian had the highest average calories – 1,755 – and Vietnamese the lowest – 922. It's conclusion? All restaurants should be covered under the new law.

Promoting healthier choices
The National Restaurant Association, a trade group representing the nation's restaurants, has opposed regulations requiring restaurants to post calorie information. It had pushed voluntary efforts, such as 2011's Kids LiveWell program, to encourage children to choose a restaurant's healthier selections when eating out.

“We are educating consumers and their children in how to dine outside of their homes in more healthful ways and that is a great thing,” said Karen Bremer, executive director of the Georgia Restaurant Association. “As consumers ask for more healthful foods, the industry will provide it. We are one of the quickest industries to respond to our customers’ needs.”

Federal statistics show more than 19% of children ages six to 11 are considered obese, as are 18% of teens ages 12 to 19. The numbers are worse for adults – about 68% are overweight or obese.

So while restaurants may be responding to customers' desires, it's entirely possible they are not responding to their needs.

Restaurants Show Resilience

Tue, 14 May 2013 18:28:56 GMT

Atlanta Journal Constitution
BY KAREN BREMER

Americans and Georgians alike may have recently been surprised by the employment figures released in early May by the U.S Department of Labor. However, these numbers came as no shock to restaurateurs. In April, the job growth of the restaurant industry rose nationally by 38,000 people.
For all of 2012, the number of restaurant jobs in Georgia grew by 11,800. These numbers demonstrate the resilience and strength of the restaurant industry in job creation.

Our sector continues to grow as the average American dines out five times a week. The dining dollars represent almost 48 cents of every food dollar spent in Atlanta as well as across the state of Georgia, which has held that market share even through uncertain economic times. The restaurant industry is one of the few industries that has recovered all of the jobs lost during the Great Recession, as well as created 105,000 additional jobs nationally over pre-recession jobs. This growth is made possible because our industry is truly an industry of opportunity.

The restaurant industry also gives you the freedom of what you want and when you want it. When dining out, you have the option to choose what you eat, where you eat and how you eat it. One of the many positive aspects is that the restaurant industry gives guests the option to help support local farmers and programs such as Kids LiveWell, an initiative in which restaurants provide healthy meals for children.

With so many choices in the food service industry comes the reliance of the help of many hands. Nearly half of all adults have worked in the restaurant industry at some point during their lives, and more than one out of three adults got their first job experience in a restaurant. Eighty-one percent of restaurant employees said that the restaurant industry is a place where people of all backgrounds can open their own business. Restaurants also employ more minority managers than any other industry.

Another reason our industry continues to grow is a testament to the people. Food service providers possess optimism, joy and pride in serving others. In Georgia, 75 percent of all restaurants are considered small businesses. While some restaurants might be considered a franchise of a major restaurant brand, the owner and operator is still someone who is invested in his or her community.

Restaurant owners and operators have the courage to take risks and create businesses that produce jobs while spreading success to others. A great skill that restaurateurs also possess is that they can easily adapt to a rapidly changing industry. Restaurants are forced to respond quickly to the changing wants and needs of their employees and customers, which is made possible by the hands-on approach of restaurant operators. So as we continue to watch our restaurant industry grow, dine out, dine often, dine Georgia.

Karen Bremer is executive director of the Georgia Restaurant Association.

Georgia groups promote state's bounty

Fri, 10 May 2013 17:19:57 GMT

The Packer

BY: Doug Ohlemeier

The Georgia Grown program is working to educate Georgians about how much of the produce they consume originates in their state.

Introduced last year, the program works help retailers and restaurants source and identify Georgia produce.

JH Harvey Co. LLC, Nashville, Ga., was the first chain to join the program and Matthew Kulinski, deputy director of marketing for the Georgia Department of Agriculture in Atlanta, said more chains are joining.

The program provides support including photos and biographies of growers and other information to help supermarkets spotlight Georgia produce, he said.

He said the agency is attracting interest from other retailers as well.

In February, the agency started a Georgia Grown restaurant program.

Working with the Georgia Restaurant Association, the effort provides logos restaurants can use on their menus to show consumers when they’re serving items featuring Georgia produce, Kulinski said.

Kulinski pointed to an Atlanta restaurant in the Virginia Highland suburb that uses the logo to clearly identify Georgia products.

The program is also working with corporate cafeterias, including Cox Communication’s corporate headquarters in the Atlanta suburb of Dunwoody, Ga., Kulinski said.

Sodexo Inc., Gaithersburg, Md., services Cox’s five corporate cafeterias. Kulinski said the foodservice provider is eager to showcase Georgia products.

“Most Georgians are aware of Georgia peaches and Vidalia onions,” Kulinski said.

“But they’re not aware of the blueberries that are now big, corn and even apples. They want to buy Georgia products. It’s the low-hanging fruit we’re trying to take care of first.

“They’re already buying Georgia blueberries and they want to buy them. It’s simply not identified as Georgia blueberries. They have no idea what they’re buying. We’re really informing the consumer that they can make better purchasing decisions.”

To help with that state identification, Kulinski said the agency is working with a major watermelon shipper to develop special cartons that identify the watermelons as Georgia Grown.

Peaches

The Peach State is planning some retail promotions to remind shoppers about the summer availability of one of Georgia’s signature crops.

The Byron-based Georgia Peach Council is focusing on brand promotion.

According to research, Georgia’s peaches rate highly with consumers.

The industry supports the brand by harvesting peaches of high enough quality to encourage shoppers to return to stores, said council president Duke Lane III, vice president of sales with Lane Southern Orchards in Fort Valley, Ga.

Lane said the industry is working with a Tampa, Fla., marketing firm to conduct consumer public relations activities including launching a Facebook program.

The Georgia in July program plans to promote the state’s peaches with select retail partners, Lane said.

The promotion will try to merchandise peaches through bin wraps, farm market bags and a retail tool kit as well as in-store radio, Lane said.

“We’re finding retail partners in different areas of the country to be the industry leader of Georgia peaches in those markets,” Lane said.

“What we’re trying to do is drive consumers to the stores and let them know when peaches are available at their best. When they go to the stores, the messages will reiterate they’re at the peak of their season.”

The retail promotions are scheduled to run July 10 through early August.

Council marketing director Will McGehee, sales manager for the Genuine Georgia Group and Pearson Farm, Fort Valley, said the efforts pay dividends.

“Georgia growers are doing a lot of work to bring Georgia peaches to the retailers,” he said.

“If they plan to commit to Georgia peaches on ad, we have to supply them. We feel there’s a lot of brand equity in Georgia’s peaches. We can’t say enough about the optimism leading into this year. We have a lot of programs lined up.”

Georgia Restaurant Association Asks Federal Lawmakers to Address High Commodity Prices

Mon, 22 Apr 2013 13:27:09 GMT

WABE 90.1 FM
BY MICHELLE WIRTH

A bipartisan U.S. House Bill would eliminate the corn ethanol mandate under the renewable fuel standard. Members of Georgia’s restaurant industry this week lobbied members of Georgia’s congressional delegation on the measure.

Georgia Restaurant Association Executive Director Karen Bremer says a federal mandate requiring the blending of increasingly large amounts of corn ethanol with transportation fuel has led to rising corn costs.

Bremer says that’s dramatically increased the amount restaurants pay for meat because corn is used as feed for many animals.

“It’s been a very tough five years with trying to maintain food costs and also trying to keep food affordable for dining out."

Bremer says the rising meat costs have forced restaurants to get creative.

“People are going to things like skirt steaks, tri-tip steaks, which is a cut of sirloin which has always been a west coast thing, a northern California thing, and now it’s spread across the country. People are constantly finding different cuts that have not always been the superior cut of meat.

The National Restaurant Association says last year 40 percent of U.S. corn crops were devoted to fuel production rather than fuel or feed.

Georgia Restaurant Association Calls for Immigration Reform

Mon, 22 Apr 2013 13:22:38 GMT

WABE 90.1 FM
By MICHELLE WIRTH

Leaders in Georgia’s restaurant industry were in Washington D.C. this week to lobby the state’s congressional delegation on immigration and other matters. The meetings come as a bipartisan group of U.S. senators release a long awaited bill on immigration.

The legislation would allow millions of undocumented immigrants to apply for U.S. citizenship and tighten border security.

Representatives from large restaurant chains, small restaurant chains, suppliers and members of the Georgia Restaurant Association plan to meet with both of Georgia’s U.S. Senators and several representatives. Georgia Restaurant Association Executive Director Karen Bremer says in those meetings industry leaders will express support for immigration reform.

“We are expected to grow by another 15 percent in the state of Georgia by 2020 and we are constantly looking at who’s going to fill that labor pool. We don’t see a solution with declining birth populations and with the increase of the baby boomers going into retirement. There has to be some sort of solution.”

Bremer says it hopes a final immigration reform plan will include a system to verify those it hires are legal to work in the U.S. and will create a worker visa program that will provide the industry with more employees. She also says industry leaders support securing the nation’s borders.

Georgia Groups, Officials Fight Child Obesity Problem

Wed, 03 Apr 2013 13:30:48 GMT

Georgia lawmakers and public and private organizations, including the Georgia Restaurant Association, met recently in Atlanta to discuss ways of reducing childhood obesity in the state.

The event, “United Against Childhood Obesity,” was held March 27 at the state capitol and addressed the issue of childhood obesity and joint efforts to reverse the trend.

“The statistics around this problem are very alarming,” said Bobby Cagle, commissioner of the state’s Department of Early Care and Learning. “Georgia ranks second in obesity in the nation behind Mississippi. About a quarter of our third graders are obese as are 15 percent of our middle schoolers and 12 percent of our high-school students. Equally distressing is the fact that about 20 percent of our children cannot pass a basic physical fitness test. Reducing childhood obesity will not be easy.”

Cagle said three things must be considered in reducing the state’s obesity rate.

“First, we must look at nutrition,” he said. “There is no substitute for healthy foods. Second, we need to look at exercise. We must encourage more physical activity, especially in our schools. Just as children need to adopt healthy eating habits they also need to adopt healthy exercise habits early in life. Finally, the choices we make as a community are essential. Together, we can choose to be a support. All of these things [can] really make for a brighter future for Georgia’s children.”

Karen Bremer, executive director of the Georgia Restaurant Association, said her organization is committed to helping educate the public about the National Restaurant Association’s Kids LiveWell initiative and how to make better, more healthful choices when they dine out.

“This rally featured a coalition of likeminded groups that are concerned and focused on the obesity issue affecting children in the state of Georgia,” she said. “It is important for us to showcase for legislators the healthy options our industry offers, let them know we will continue to provide healthier options in our restaurants and create more awareness among parents and children on what healthy dining can be when they eat out.”

Bremer added that the NRA’s Kids LiveWell program, which debuted in July 2011 in partnership with Healthy Dining, a San Diego-based nutrition consultancy, is a great way of showcasing participating restaurants’ flavorful kids’ meals while teaching adolescents how to eat more healthfully as they grow.

“We are educating consumers and their children in how to dine outside of their homes in more healthful ways,” she said, “and that is a great thing. As consumers ask for more healthful foods, the industry will provide it. We are one of the quickest industries to respond to our customers’ needs.”

Bremer said the GRA is committed to signing up more restaurants in the state to participate in the Kids LiveWell initiative and also plans to launch a new app called Dine Georgia, which will highlight the initiative’s participating restaurants.

Atlantans Walk to Fight Hunger

Fri, 08 Mar 2013 19:33:52 GMT

For the 29th year, The Atlanta Community Food Bank is hosting its annual Hunger Walk/Run, Sunday, to help almost a third of Georgia’s children, who are living in households without enough food.

Thousands of metro Atlanta residents from all generations and walks of life will walk or run the 5K this year to raise about $600,000 for the food bank, plus five other partners with hunger prevention initiatives, including the Episcopal Charities Foundation, the Jewish Federation of Greater Atlanta, Lutheran Services of Georgia, the Presbytery of Greater Atlanta and the St. Vincent De Paul Society.

“We hope to see 15,000 people or more out on [Sunday],” said Hunger Walk committee chair Kelly Hornbuckle, a Buckhead resident.

She works for the Buckhead-based Georgia Restaurant Association, which has a close relationship with the food bank, she said.

“Ever since I’ve started working here, I’ve been passionate about what the food bank does,” Hornbuckle said. “I love all the people. I love that you get out there and you can see 15,000 people in a huge line walking and running. … Seeing that amount of people is very powerful.”

She said the food bank feeds four times the amount of Hunger Walk participants undefined about 60,000 people undefined every week. And in fiscal 2012, the food bank distributed more than 37 million pounds of food and grocery products, compared to 34 million the previous year.

Ronnie van Gelder, program director of The Temple in Midtown, said it has been involved in the walk for several years.

“When you see the entire community come out undefined religious groups and organizations and businesses support it, and people of all ages. There are moms pushing strollers, musicians on the sidelines playing and singing,” van Gelder said. “It’s just a great Atlanta event that’s doing a lot of good and raising awareness about the issue of hunger.”

She said The Temple aims to raise $6,000 this year. Aside from the walk itself, there will be several activities for both children and adults. This year, the Nationwide NASCAR “show car” and virtual “race driving” experience will be on site with an interactive race simulator and enter-to-win prizes.

The Kids Play Zone will include educational activities such as the food bank’s life-size, interactive board game Feast or Famine and face painting. Plus, Hornbuckle said there will be live music and food trucks for participants.

“You can run, walk, you can play or you can just hang out in the parks [at Turner Field] the whole time,” she said. “It’s going to be a party.”

If you go:

o What: Hunger Walk/Run

o Where: Turner Field’s Green Lot, 755 Hank Aaron Drive, downtown Atlanta

o When: Sunday from noon to 4 p.m.; walk starts at 2 p.m.

o Tickets: $25 for individual registration

o Information: http://bit.ly/15nFb3a

Georgia Grown, Georgia Restaurant Association Partner to Promote Local Food in Georgia’s Restaurants

Mon, 25 Feb 2013 15:36:15 GMT

by Georgia Grown News

The Georgia Restaurant Association and the Georgia Department of Agriculture announce a partnership to promote the state’s culinary abundance: the Georgia Grown Restaurant Program for restaurants and food service facilities.

Georgia Grown is the department’s powerful marketing and branding tool to expand the state’s agricultural industry, and this new affiliation reflects the public’s increasing interest in locally grown food that supports farmers and small businesses as part of a more sustainable lifestyle. The Georgia Grown Restaurant Program is an avenue for consumers to support locally grown foods when dining out at participating restaurants in their communities.

“Georgia’s restaurants are increasingly planning their menus around locally grown foods, so it made sense for GRA to support this outstanding program,” says GRA Executive Director Karen Bremer. “We are proud to support Georgia Grown as an economic development program that helps connect restaurants with the state’s top producers. Participating restaurants can ensure that they are offering their customers top-quality food products, while supporting local growers and reducing their carbon footprint.”

With more than 16,000 restaurants in the state of Georgia, the Georgia Restaurant Association serves as the voice of Georgia's restaurants in advocacy, education and awareness. Food safety, nutrition and sustainability are three areas of focus for the association’s efforts to help their members succeed.

“The new Georgia Grown Restaurant Program enables us to further promote and foster relationships between Georgia farmers and local chefs. Our state has a great deal of culinary talent – we need to use this talent for showcasing our locally grown produce and goods,” says Georgia Agriculture Commissioner Gary W. Black. “The association also has been an advocate for sustainability, and these issues mirror the Department of Agriculture’s work through Georgia Grown and other programs.”

Two examples of the Georgia Grown Restaurant Program partnership are the Georgia Grown Executive Chef Program, which promotes the Georgia Grown campaign statewide, and the Golden Onion professional cooking competition at the annual Vidalia Onion Festival:

The Georgia Grown Executive Chef Program recognizes four outstanding chefs as ambassadors to promote a better understanding of the availability and quality of Georgia products. Public school culinary education and school food nutrition programs will also be a major part of the Executive Chef program, offering training and recipe development. The four chefs for 2013 are Chef Jennifer Hill Booker of Your Resident Gourmet, LLC in Atlanta, Chef Linton Hopkins of Restaurant Eugene and Resurgens Hospitality in Atlanta, Chef Ahmad Nourzad of Affairs to Remember Catering in Atlanta, and Chef David Snyder of Halyards, Tramici Restaurant, and Halyards Catering in St Simons.

The Golden Onion Competition will kick off the 36th annual Vidalia Onion Festival on April 14, 2013, in Vidalia, Georgia. Chefs will vie to create the tastiest recipe featuring exclusive-to-Georgia Vidalia onions, one of the state’s most recognizable agricultural products. The “Golden Onion” trophy will be passed along from year-to-year to future winners of the competition.

State Department of Agriculture, Restaurant Association Partner to Promote Locally-Grown Foods

Thu, 21 Feb 2013 15:23:11 GMT

The Associated Press

ATLANTA--The Georgia Restaurant ASsociation and the Georgia Department of Agriculture have partnered to promote locally grown foods.

The agencies announced they're launching the Georgia Grown marketing and branding program to highlight and expand the state's agriculture industry. Georgia Department of Agriculture officials say the partnership reflects the public's growing interest in locally grown food and supporting local farmers.

With more than 16,000 restaurants in the state, Georgia Agriculture Commissioner Gary Black says the program is also aimed at nurturing relationships between farmers and local chefs. Georgia Restaurant Association Director Karen Bremer says restaurants are increasingly planning menus around locally grown foods, and the program will help them ensure customers they're being offered top tier, locally grown planning menus around locally grown foods, and the program will help them ensure customers they're being offered top tier, locally grown foods.

Gainesville Poultry Industry Would Benefit From National Immigration Reform

Thu, 21 Feb 2013 15:16:00 GMT

Gainesville Times
by Sarah Mueller

Immigrant workers are important to Gainesville’s poultry industry, said Mike Giles, president of the Georgia Poultry Federation, at an immigration meeting Tuesday in Duluth.

Giles took part in a panel discussion before the Georgia Advisory Committee to the U.S. Commission on Civil Rights. Other panel members included Karen Bremer, Georgia Restaurant Association; Charles Hall, Georgia Fruit & Vegetable Growers Association; and Manuel Zurita, U.S. Equal Employment Opportunity Commission.

“It is our hope that immigration reform will create an environment that will aid the border security challenge by making visas available when market conditions warrant and by providing employers with the tools they need to determine with certainty who is authorized to work in the United States and who is not,” Giles said.

Participants in the first panel discussion said their industry needs unskilled or low-skilled workers for jobs that many Americans don’t seem to want. All of the industry representatives said they support comprehensive immigration reform at the federal level and all, except Giles, said Georgia’s immigration law, passed in 2011, has had a negative effect on the workforce.

Panelists advocated a type of guest worker program or path to legal status. Zurita said illegal immigrants are more vulnerable to abuse and are less likely to speak up.

Poultry is the largest sector of agriculture and agribusiness in the state, Giles said. He cited University of Georgia statistics, saying the industry has an annual impact of more than $20 billion on the state’s economy and accounts for about 100,000 direct and indirect jobs.

Jerry Gonzalez, a member of the advisory committee and president of the Georgia Association of Latino Elected Officials, asked Giles about the possible impact of an immigration raid or the state’s immigration law on the poultry industry in Gainesville.

The purpose of Georgia’s law is to expel illegal immigrants, Gonzalez said. He quoted U.S. Sen. Saxby Chambliss, R-Ga., from 2010 when the lawmaker introduced a bill that would allow for a nonamnesty option for temporary agriculture workers. An estimated 50 to 70 percent of the U.S.’ agricultural workforce is undocumented, said Chambliss in a press release dated Sept. 30, 2010.

“I could foresee circumstances in which a person who is undocumented leaves the state, it could have an effect on a person who’s documented and here legally,” Giles said. “So it could have a negative effect on the number of even documented workers who are available.”

Hall said that many pickers misunderstood the Georgia law, which requires all employers who employ more than 10 full-time workers to start using E-Verify, an Internet check of citizenship status using government databases, by July 1 of this year.

Many documented and undocumented workers left Georgia two years ago, leaving a severe worker shortage, he said. The situation was better in 2012, but legal and illegal workers have left the state to avoid confrontations with law enforcement officers, Hall said.

The restaurant industry also is concerned about a worker shortage, Bremer said. Dishwashers and hostesses can’t be outsourced, she said. The industry in Georgia is expected to add 53,100 jobs over the next decade, employing 432,000 by 2022.

Zurita said many foreign workers, documented and undocumented, experience employment law violations, including repeated sexual assaults and human trafficking. However, discrimination is difficult to penalize because migrant workers won’t cooperate with investigations and fear retaliation, such as job loss and deportation.

The U.S. Commission on Civil Rights is more than 50 years old and was created to advise the president and Congress on civil rights issues. It also includes state advisory committees. The meeting included a second panel and an evening session where the public could give comments.

Restaurant inspections, Contigo Peru Sports Bar and Grill

Fri, 18 Jan 2013 14:05:53 GMT

Atlanta Journal Constitution

by Laura Berrios

A Peruvian sports bar in Norcross had its food permit suspended last week for failing its second consecutive routine health inspection, and not keeping potentially hazardous foods at safe temperatures.

Contigo Peru Sports Bar and Grill, 1241 Indian Trail Road, had been warned during two previous inspections about its food temperatures, the inspector said.

During this inspection, multiple items in the prep coolers were thrown away because temperatures were above the 41-degree limit. In addition, some soup left out on the stove was at 88 degrees and was also discarded.

The restaurant also had multiple items in the walk-in cooler that were not marked with preparation or disposal dates.

Contigo Peru scored a 68/U. It had a 33/U on its previous routine inspection in September.

The sports bar re-opened Friday afternoon after earning a follow-up score of 81/B, according to the restaurant’s manager.

Another recently featured restaurant, Dalia’s Grill, 6135 Peachtree Parkway, Norcross, also re-opened last week after earning a 94/A upon re-inspection.

In other food inspection news, the Fulton County Department of Health & Wellness will offer a Free Food Code briefing at the Georgia Restaurant Association on Wednesday, Jan. 23 from 2-4 p.m.

The briefing is for Fulton County restaurants only, and will focus on inspections and questions about the code. T he GRA will be expanding the briefings to other metro counties in the future.

For details and to register go to: http://www.garestaurants.org/briefing.

Chefs Serve Up Hot, Cold Food Trends For 2013

Mon, 07 Jan 2013 18:34:18 GMT

Atlanta Business Chronicle by Amy Wenk

Clear your plate undefined Atlanta chefs are prepping for what promises to be a fruitful new year.
Local restaurants should get a boost in 2013 despite the economic uncertainty that overall is clouding the retail sector.

The National Restaurant Association (NRA) predicts restaurant sales will grow in all 50 states. In Georgia, sales are forecast to increase 3.8 percent to nearly $16 billion, says the NRA, up from$15.4 billion in 2012.

Nationally, the No. 1 menu trend for 2013 is locally sourced meats and seafood, predicts NRA in its “What’s Hot in 2013” survey of more than 1,800 professional chefs.
Other hot trends include locally grown produce, healthful kids meals, gluten-free cuisine, sustainable seafood, new cuts of meat, restaurant gardens and environmentally sustainable cuisine.
Waning trends include flavored popcorn, gazpacho, mini burgers, flavored water, foam and desserts with bacon, says the NRA.

Atlanta Business Chronicle surveyed local chefs, restaurateurs and food experts about what they see as hot food trends for Atlanta in 2013. Here’s what they said:

Zeb Stevenson
Executive Chef
Livingston Bar + Restaurant
“I’m calling 2013 the ‘Year of the Goat.’ I believe that Atlanta chefs are going to continue to find ways to highlight this protein’s delightful qualities and are going to take more chances with it on their menus. We’ll see how Atlanta diners respond.
I also see an increased focus on fermentation although some battles with the local health department may be inherent.
Lastly, something tells me that in 2013 we will be eating a lot more meatloaf undefined at least I will.”

Doug Turbush
Chef and Owner
Seed Kitchen & Bar
“I think we will continue to see Spanish cuisine and regional Asian cuisines rise up (Burma, Vietnam, Phillipines), and we will see more artisan products in the market made here in the U.S.
Of course, locally grown vegetables are in high demand and that trend is growing by the minute.
Lesser-known flavorful cuts of beef and pork, like cheeks and tri tip, will grow as beef prices break long-held record prices.”

Steven Satterfield
Executive Chef, Co-Owner
Miller Union
“My focus is always sharpening vegetable preparations and allowing fresh produce to shine on the plate. Also, I am using more and more fresh herbs as accents, seasonally. Pastured poultry should be a trend because factory birds are not acceptable ... I’m noticing more goat on availability lists, not sure if it will catch on, but certainly a very sustainable protein source. Superfoods are popping up on menus undefined whole grains, raw hearty greens, etc. A general trend toward healthier and sustainable foods, and less focus on gluttony, is what I’m predicting for 2013.”

Carvel Grant Gould
Executive Chef
Canoe
“Gluten-free everything. Continued emphasis on farm to table. Educated guests requiring more and more information about what they are eating and where it is sourced from.”

Stephanie Alderete
Chef de Cuisine
Nikolai’s Roof
“The culinary world changes and moves quickly ... Indian cuisine has been popular for decades, but now chefs are incorporating these vibrant spices and flavors into a fine dining experience. A dash of turmeric, ginger, cinnamon and cumin transforms a simple acorn squash bisque into a dish that feels familiar, yet brand-new. Blending these aggressive and bold seasonings with classic recipes and ingredients allows the chef to open the eyes of the diner to unique combinations they may not find anywhere else.”

George McKerrow Jr.
CEO
Ted’s Montana Grill
“Food trends will remain focused on local, sustainable, high-quality ingredients. Flavor profiles will be exciting and used to enhance food using natural herbs and spices. I believe the consumer wants to know more about the food supply chain. I also believe that focusing on exciting new flavorful alcoholic beverages with robust naturalingredients will continue to be a trend.
I believe the consumer has grown weary of boil in a bag, overprocessed microwave, mediocre food commonly found in chain restaurants. The consumer will reward local restaurants serving fresh, high-quality ingredients more than ever.”

Suzanne Vizethann
Chef and Owner
The Hungry Peach and Buttermilk Kitchen
“We are thinking of ways to create a healthier menu that will still be packed with flavor. Asian influences and spices are a good way to implement flavor without adding additional carbs or fats. Another healthy alternative is using fresh minced herbs.
We also braise some of our meats in the liquid that we would normally brine them in, or as we refer to it ‘brine-braising.’ This allows us to still provide flavor and moisture in half the time that’s normally required.
Pickled foods, jams and pork belly will remain popular for this upcoming year. All types of seasonal vegetable dishes will steal the show, especially in the first couple months of the new year.”

Chad Clevenger
Executive Chef
Alma Cocina
“I really think you will see more Asian and Latin-themed concepts popping up across the country in 2013. Maybe the first American-like Fäviken restaurant will pop up in the middle of Georgia.
[As for creative dishes, we could see] ceviches! Ceviches that use modern techniques, textures, flavors and exotic fish to create new experiences for the diners.
I always want to see more of what I like eating and that’s cheeks, belly, tail, great local cheese, chiles, unusual produce, and something sweet and savory for dessert.”

David Abes
Director of Operations
Here To Serve Restaurants
“Our guests are looking for quality, fresh dishes at a fair price. Our Noche concepts have pushed the envelope with Spanish and Latin American flavors ... such as grilled octopus and different types of charcuterie. Salads are very important also, with unique lettuces and alternative greens, such as seaweed. Brussels sprouts and beets undefined chefs are getting adventurous with more. When it comes to desserts, 2013 will bring back the classics again: chocolate cakes and fruit cobblers.”

Shaun Doty
Chef and Co-Owner
Bantam + Biddy
“Humanely raised meats undefined that’s clearly a trend. You see, the natural, organic meat market is just a fraction of the total.
I genuinely believe that [humanely raised] poultry is going to be embraced. It’s not just because it’s the No. 1 protein. It’s an interest in better ingredients.
Another trend is chef-driven casual dining. Atlanta has a great supply of fine dining restaurants. But, we have a lack of more affordable options. You are going to see the chef as a catalyst for change in the affordable dining segment. And lastly, you will see an increased awareness by the consumer about where their food comes from.”

Alex Friedman
Executive Chef, P’cheen International Bistro & Pub
Partner, GeorgiavilleFood Co.
“It seems to me that with the new food truck scene in Atlanta and the move toward downtown, we will see an upswing in street food-type cuisine and young restaurateurs opening chef-driven, yet affordable, restaurants near downtown. Food will move toward international cuisine using local ingredients.”

Dominique Love
CEO and Founder
Atlanta Food & Wine Festival
“We work with more than 250 culinary talents from across the South and we’re seeing a number of common threads emerging in and beyond Atlanta for 2013. They include:
We’re seeing a greater interest in Southern sandwiches.
We’re seeing chefs placing more emphasis on vegetables as a meal and not a side dish and on new preparation techniques.
We’re seeing increased emphasis on using heirloom ingredients, family recipes and more artisan products.
We’re seeing chefs across the South expanding their kitchens to include space for back-of-house butcher shops for butchering and processing their meat.”

Shane McIntosh
Executive Chef and Owner
Ocean Catering Co.
“I think the trend in food for 2013 will be the discovery of boutique foods. Much more adventurous in the old style, traditional methods of cooking. Slow, low-temperature cooking. Methodically working with raw product to get every last bit of natural flavors out of everything ... All of the foodies in Atlanta are just chomping at the bit ...”

Richard Silvey
Executive Chef
Cypress Street Pint and Plate
“I think in Atlanta the pop-up restaurant will replace the food truck movement in 2013. Food trucks have become a mainstay and are enjoyed by everyone. The pop-up similarly gives restaurateurs the ability to be highly creative in small and out-of-the-norm places, while not having to spend boatloads of money. They are already popular in cities like New York, Boston and San Francisco.”

Todd Semrau
Owner
Urban Eats Consulting Group
“In 2013, look for increased segmentation within the restaurant industry; highly concentrated concepts that fit today’s consumer lifestyles and bring food and beverage closer to where people spend time undefined their car, the gas station, the grocery store and at home. Mobility, convenience and consumer control wins the day. The bulky, full-service brick-and-mortar restaurant model will continue to wane in numbers. They are expensive to operate and time-consuming for consumers with tight schedules. Products and services tagged as To-Go, Grab n’ Go, On the Go will continue their hyper-assent up the food chain by offering quality, flex-dining options.”

Karen Bremer
Executive Director
Georgia Restaurant Association
“Environmental sustainability and children’s nutrition are trendy culinary themes we will see in 2013. Chefs are taking more of an interest in locally sourced meats and produce in an effort to stimulate the local economy, and enhance environmental and social health of a region. Healthy menu items for children also remain a priority as restaurants are making the effort to provide more fruits and vegetables and less unhealthy fats and sugars.”

Mike LaSage
Chef, Pitboss
Georgiaville Food Co./Bone Lick BBQ
“I think we are going to see a lot of food trucks taking their concepts to a restaurant format. Or a list of chefs adding that kind of food to their menus. The quick, perfectly executed, kitschy foods will become available in more sit-down dining environments, I think. Or at least, that’s what I would love to see!”

Atlanta Chefs/Restaurants Receive Recognition and More News

Mon, 10 Dec 2012 19:07:24 GMT

Several Atlanta chefs and restaurants have received local and national recognition lately.

Congratulations to the following for their achievements:

Chef Linton Hopkins, owner of Restaurant Eugene and Holeman & Finch Public House, recently received the 2012 Innovator Award from the Georgia Restaurant Association (GRA). According to the GRA’s award criteria, recipients must “demonstrate exemplary talent” and be “a visionary leader in foodservice.”

N.Y. Beverage Ban is an Ill-Advised Move

Kelly Hornbuckle — Thu, 20 Sep 2012 15:02:30 GMT

The Atlanta Journal-Constitution: Beverage Ban Beats Obesity?
Thursday, Sept. 20, 2012

The notion of freedom of choice is essentially American. We choose our elected officials with votes and in our economic system, we vote with our dollars. But what happens when our voice and our choice become limited? Two recent stories about issues impacting our restaurant industry made headlines. One infringes on freedom of choice by telling guests what they can and can’t buy. The other promotes choice by equipping diners to make informed decisions.

A beverage ban approved by the New York City Board of Health states that “non-alcoholic sugary drinks may not be offered or sold in cups or containers that can contain more than 16 fluid ounces” … unless it’s from a grocery or convenience store. Here’s why this arbitrary, misguided ban unfairly targets restaurants: according to data from the Centers for Disease Control (CDC), the majority of consumers purchase their sugar-sweetened beverages from convenience and grocery stores!

The CDC data also indicates that sugar-sweetened beverages only account for between 5 to 8 percent of daily caloric intake. Added sugars consumed from sugar-sweetened beverages are down 39 percent with more low- and zero-calorie choices. And from 1999 to 2010, full-calorie soda sales declined 12.5 percent while obesity rates went up. Not only does this ban produce a false sense of accomplishment in the fight against obesity, it creates an uneven playing field for restaurants.

According to a recent poll conducted by the New York Times, 60 percent of New Yorkers believe that the ban is a “bad idea,” with a majority surveyed responding that the ban “infringes on people’s freedom of choice.”

It is my job to analyze how policy will affect the 16,000 eating and drinking places in the Georgia, and the over 380,000 people employed by our industry. I see this as the first step down a slippery slope. For example, what’s more American than apple pie? One slice has around 400 calories, more than the calories in a 32-ounce soda.

Should officials also place a ban on apple pie?

Now let’s take a look at the other restaurant story gracing the headlines: “McDonald’s posts calorie counts on menus.” This move, in anticipation of the new menu labeling requirements for restaurants with 20 or more units, puts nutritional information in the hands of guests. Our industry took a leadership role in shaping menu labeling legislation. Also, over a year ago the National Restaurant Association launched Kids LiveWell, a voluntary program with more than 100 participating restaurant brands committed to providing healthful children’s menu choices when dining out. These initiatives help educate the 130 million patrons served in restaurants each day on the nutritional content of food and beverages. They are our choices, for now, at least. You can choose to have your apple pie and eat it, too. Or you could opt for apple slices (15 calories) with your Happy Meal. With this enhanced information, let’s keep America and our freedom of choice healthy. Food and beverage bans are not the way forward.

Karen Bremer is executive director of the Georgia Restaurant Association.

Georgia Grown: Companies Impacting State Agribusiness

Wed, 05 Sep 2012 17:55:08 GMT

With Georgia agriculture contributing nearly $70 billion each year to the state’s economy, the industry serves as a cornerstone for many of the state’s smaller and more rural communities. With this important sector’s future vital to Georgia’s long-term success, it was only natural for the Georgia Chamber to join forces with the recently redesigned Georgia Grown program to actively support and promote agribusiness throughout the state.

“Agribusiness is Georgia’s largest and most diverse industry,” said Georgia Chamber of Commerce President and CEO Chris Clark. “Helping the industry remain strong is a critical component to our overall competitiveness as a state. We are proud to support this important effort and the many agriculture-based companies that call Georgia home.” This new partnership between the Chamber and the Georgia Department of Agriculture includes expanding awareness of the essential role agriculture plays in the state’s economy and increasing business and consumer interest in the Georgia Grown program. This month, Profile is featuring several Georgia businesses that are actively involved in that mission through their work with the Georgia Chamber and Georgia Grown.

GEORGIA RESTAURANT ASSSOCIATION

In looking for a partner to help promote Georgia agribusiness to the state’s leading chefs and restaurants, Georgia Grown found the best possible ally in the Georgia Restaurant Association (GRA). Representing Georgia’s 16,000+ foodservice and drinking establishments, which total over $14 billion in sales, GRA is the leading voice for advocacy, education, and awareness for this important sector of the economy. In 2012, GRA teamed up with Georgia Grown on two exciting initiatives geared toward increasing the awareness and use of Georgia agricultural products among culinary professionals across the state, the Georgia Grown Executive Chef Program and Golden Onion Professional Cooking Competition.

“We are excited to partner with Georgia Grown, because whether you are an executive chef or an everyday consumer, purchasing local food is beneficial for a number of reasons,” said GRA Executive Director Karen Bremer. “Georgia Grown food is fresher, more nutritious, saves on transportation cost and environmental impactundefinedand most importantly, it supports the community financially. By buying local, we can generate more revenue for our state, which will create more jobs. It’s a win-win.”

The Georgia Grown Executive Chef Program, a partnership between the GRA and the Georgia Department of Agriculture, seeks to foster relationships between chefs and farmers across the state. These chef ambassadors promote a better understanding of the availability and quality of local products that can be found in Georgia. Public school culinary education and school food nutrition programs will also be a major part of the Executive Chef program, offering training and recipe development. The program also hopes to create a pathway for consumers to support local, seasonal foods when dining out in their local communities through a Georgia Grown Restaurant Program.

This year also marked the beginning of the Golden Onion Competition, a professional cooking challenge service as the kickoff to Georgia’s annual Vidalia Onion Festival in south Georgia. Twelve chefs competed against one another to create the most unique recipe featuring exclusive-to-Georgia Vidalia onions, one of the state’s most recognizable agricultural products. The first-place winner, Georgia Grown Executive Chef Hilary White of the Hil at Serenbe, was awarded the “Golden Onion” trophy –a prize that will be passed along from year to year to future winners of the competition. To learn more, visit www.garestaurants.org/GeorgiaGrown.

Local Restaurant Market Echoes Trends Seen Around the State, Nation, Especially the 'Newcomers'

Mon, 27 Aug 2012 15:31:07 GMT

Hometown Headlines - Rome
By Natalie Simms

It seems Rome is popping with new restaurants lately, especially with those featuring Mexican food. While it seems the market might be saturated with this particular genre, it’s a trend that is not only growing in Northwest Georgia but across the state and nation.

“According to our data, Mexican is the second most common new restaurant in Georgia within the last year,” says Kelly Hornbuckle, director of Marketing and Communications with the Georgia Restaurant Association. “Thirteen percent of Georgia's new restaurants feature Mexican as their predominant menu offering.”

Just in the three-mile stretch around Downtown Rome, there will soon be six Mexican restaurants with El Zarape, two Las Palmas locations, Mi Alazan in Central Plaza, the soon-to-open Buenavista Mexican Cantina (right) on Turner McCall Boulevard and the future La Parrilla due at Charles Hight Square with Publix.

According to the restaurant association, the Northwest Georgia market of Floyd, Bartow, Polk and Gordon counties currently is home to 40 Mexican restaurants. Of those, more than two-thirds (28) have been open more than five years; 10 have been open two to five years; and two less than two years.

“The number of those open more than five years shows the market supports it and there is a demand for it,” Hornbuckle says.

“Nationally, the best growth in the first half of 2012 occurred in the American/traditional category with 5 percent more units, followed by a 3.1 percent increase in Mexican restaurants,” Hornbuckle says.

The No. 1 new restaurant type over the last year in Georgia is pizzerias. This is locally reflected with the addition of Johnny’s New York-Style Pizza and Mellow Mushroom along Broad Street, two Little Caesars locations and the expansion of Papa John’s Pizza, all over the past couple of years.

The GRA says the top 10 new restaurants in Georgia include:
Pizzerias, Mexican, barbecue, American/traditional, bar and grills, sandwiches/soups/salads, seafood and fish, fried chicken, hamburgers, Italian (pizza and pasta).

We've seen some of that locally with newcomers such as:
-La Marie's at Magretta Hall (American/traditional).
-Curlee's Fish House & Oyster Bar (fish) on Broad Street (right: sweet chili seared bay scallops over oyster kimchi).
-The soon-to-open Brewhouse Music & Grill, (bar and grill) also on Broad.
-And at 239 Broad, Dandy Lyons is on the way, featuring soup, salads and sandwiches.

While the industry is experiencing positive growth, expectation indicators have softened this summer on the future economic outlook as restaurants continue to recover from the recession.

“As in much of the nation, Georgia's restaurants are continuing their tenuous recovery. In 2011, our state's restaurants registered $14.7 billion in sales. In 2012, Georgia's restaurants are projected to register $15.2 billion in sales,” she says. That's a 3.4 percent increase.

“Recent research by the National Restaurant Association indicates that although the overall current operating environment remains positive, operators have tempered their expectations for the future. Expectation indicators softened in June, including restaurant operators’ least positive economic outlook in eight months. Still, market conditions are substantially better than two and three years ago.”

So, what new trends can we expect to see in the restaurant industry? The National Restaurant Association’s “What’s Hot in 2012” survey of nearly 1,800 professional chefs reveals that children’s nutrition and local sourcing (for food) are the hottest trends on restaurant menus.

“The top 10 menu trends are: Locally sourced meats and seafood; locally grown produce; healthful kids’ meals; hyper-local items; sustainability as a culinary theme; children’s nutrition as a culinary theme; Gluten-free/food allergy-conscious items; locally produced wine and beer; sustainable seafood; and whole grain items in kids’ meals,” Hornbuckle says.

“We definitely see these trends reflected here in Georgia. Eating locally and sustainability have strong roots in southern cuisine and culture. In fact, this year we teamed with the Georgia Department of Agriculture on several projects highlighting Georgia Grown products in restaurants."

Adds Hornbuckle; "We've also partnered with many restaurants to focus on childhood nutrition and healthy kids menu options through Kids LiveWell.”

Arby's Foundation Names Newest Board of Trustees

Fri, 24 Aug 2012 14:04:42 GMT

The Arby’s Foundation, the charitable-giving arm for Arby’s Restaurant Group, Inc., is pleased to announce the appointment of a new board of trustees.

The board is comprised of leadership from Arby’s Restaurant Group, Inc. and its franchisees, suppliers, and community representatives with relevant skills and a passion for helping to end childhood hunger in America.

“The appointment of this new board of trustees represents a tremendous gain to the Arby’s Foundation,” says Hala Moddelmog, chairman of the Arby’s Foundation and president of Arby’s Restaurant Group, Inc. “The combined representation of the Arby’s brand and the extraordinary experience and reputations of our community representatives will be extremely valuable as we continue to raise awareness and work to end childhood hunger in America.”

The new 2012-2013 board includes:
• Chairman: Hala Moddelmog, president, Arby’s Restaurant Group, Inc.
• Vice Chairman: Jo Ann Herold, vice president, communications & PR, Arby’s Restaurant Group, Inc.
• Secretary: John L. Gray, vice president, corporate communications, Arby's Restaurant Group, Inc.
• Treasurer: Danton Nolan, vice president, finance, Arby's Restaurant Group, Inc.
• Trustees: Susan Adzick, vice president sales and marketing, McLane Foodservice; Claire Arnold, CEO, Leapfrog Services, Inc.; Kendall Bailey, owner, The Bailey Company (Arby’s Franchisee); Ed Baker, publisher, Atlanta Business Chronicle; Scott Boatwright, senior vice president, operations, Arby’s Restaurant Group, Inc.; Bill Bolling, founder and CEO, Atlanta Community Food Bank; Karen Bremer, executive director, Georgia Restaurant Association; David Cox, president, ARCOP (Arby’s Purchasing Cooperative); Andy D’Agosto, director of operations, Panda, Inc. (Arby’s Franchisee); John Davis, president, US Beef (Arby’s Franchisee); Terri Evans, founder and president, Bcauz Marketing; Troy Foote, COO and partner, Premier Restaurants, LLC. (Arby’s Franchisee); James Kennedy, senior executive director national accounts, Proctor and Gamble; Steve Lanham, vice president business development, PepsiCo Foodservice; Linda Matzigkeit, chief administrative officer, Children’s Healthcare of Atlanta; William Pate, president and
CEO, Atlanta Convention and Visitors Bureau; and Chuck Sliker, vice president, operations integration and measurement, Arby’s Restaurant Group, Inc.

Arby’s is the largest quick-service restaurant chain to partner in a nationwide effort with Share Our Strength’s No Kid Hungry campaign and is the first No Kid Hungry campaign partner to collectively raise more than $2.2 million in the first year of a partnership. Arby’s and the Arby’s Foundation have generated significant national awareness of the childhood hunger movement by leveraging its restaurants and digital and social media properties in the fight to end childhood hunger in America.

The Arby’s Foundation will continue the partnership with Share Our Strength’s No Kid Hungry Campaign in 2012 and beyond by continuing efforts to raise awareness and funds to improve access to feeding programs in local communities.

The Arby’s Foundation will also continue supporting Share Our Strength’s national and state campaigns to ensure American children are connected to the meals they need to grow and thrive.

National Restaurant Association Surpasses 5 Million ServSafe Certifications

Wed, 25 Jul 2012 13:59:31 GMT

The National Restaurant Association has surpassed a milestone by issuing its 5 millionth ServSafe certification, underscoring its place as the number-one food safety training program in the U.S. and abroad. The ServSafe Food Safety program has been the gold-standard for educating restaurant and foodservice managers and staff about food safety requirements and best practices for nearly 40 years.

“We are proud to celebrate this milestone of 5 million ServSafe certifications and continuing our success into the future,” said Paul Hineman, executive vice president for the National Restaurant Association. “We take great pride in our food safety training program and are thrilled that it has been embraced by so many restaurant and foodservice professionals around the world.”

Richard Bryan, an employee of McDonald’s franchisee Baine Enterprises, earned his ServSafe Manager certification in Augusta, Ga., marking 5 million ServSafe certifications issued by the National Restaurant Association. The Association will honor Bryan with an award to commemorate the event.
"We are delighted to have the 5 millionth ServSafe Certification right here in Georgia," said Georgia Restaurant Association executive director Karen Bremer. "As the recent census shows, Georgians love to dine out. We offer industry-leading ServSafe training at a discount to our members to help keep Georgia's restaurants great."

The Association launched ServSafe 6th Edition this spring with optimized, recalibrated and focused content created by the industry, for the industry. The new edition contains the latest FDA Food Code updates and is based on a new job task analysis developed exclusively by restaurant operators across segments, academic bodies and regulatory experts for real-life situations.

Because the ServSafe program is developed by the National Restaurant Association rather than a private enterprise, proceeds go toward helping improve the foodservice industry through research and education.

The National Restaurant Association’s ServSafe portfolio includes ServSafe Manager, ServSafe Food Handler and ServSafe Alcohol.

Health insurance for America: Part of the Bill May be on Your Restaurant Bill

Fri, 29 Jun 2012 14:04:43 GMT

11Alive
Written by Jon Shirek

Owners of small businesses in Georgia are afraid of how the new health care law will impact them and their employees. The issue is not whether they agree or disagree with the law, support it or oppose it. The issue is how they're going to pay for it.

"There's a definite sense of fear and of deep, deep concern about how this is going to affect our industry," said Karen Bremer, Executive Director of the Georgia Restaurant Association in Atlanta. "It's going to have a staggering effect on our economy."

Bremer pointed out that restaurant employees comprise 10 percent of Georgia's workforce, more than 380,000 people, who work at more than 16,000 restaurants.

She said restaurant owners' profit margins are already as low as four percent, but they will have to provide increasingly expensive health insurance plans for a huge population of employees who have never been covered before. The restaurateurs, she said, will struggle to pay for the coverage.

It's the right thing to do, they say. But how will they come up with the money?

By charging more and cutting back, Bremer predicted.

"With increased menu prices, and there will be reduced service in restaurants due to staffing reductions, there will be a lowering of wages or freezing of wages," Bremer said. "And I think that restaurateurs have been saying that they are not economists, however they foresee the recession returning and further unemployment."

Listen to the full broadcast online.

Expect to Pay More When Dining Out Due to Health Care Law

Fri, 29 Jun 2012 13:24:46 GMT

Atlanta Business Chronicle
by Carla Caldwell

The new health care law will likely mean higher menu prices at restaurants, reduced service due to staff cuts, and lower or frozen wages for restaurant employees, says Karen Bremer, Executive Director of the Georgia Restaurant Association.

Bremer told Atlanta Business Chronicle broadcast partner WXIA-TV that restaurant owners' profit margins are already as low as four percent, and that they will struggle to provide increasingly expensive health insurance plans for a huge population of employees who have never been covered before.

"There's a definite sense of fear and of deep, deep concern about how this is going to affect our industry," Bremer said.

Restaurant employees make up about 10 percent of Georgia's workforce with more than 380,000 people working at more than 16,000 restaurants, she added.