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  • 27 Mar 2015 9:50 AM | Anonymous member (Administrator)
    HOUSTON, March 23, 2015 -- Sysco Corporation (NYSE: SYY) today launched its second “Share My Plate” Instagram promotion and photo contest, which runs through April 30 and benefits Share Our Strength, a national non-profit organization dedicated to ending childhood hunger in America.

    Entering the contest is a snap. Participants can take a photo of their meal when dining or eating out and submit images to Instagram. Those who do not have an Instagram account can submit images to Sysco’s corporate Facebook or Twitter pages or via www.Sysco.com/sharemyplate. Food Network star and Sysco ambassador Chef Robert Irvine will judge the contest, looking for high-quality photos with delicious and appealing items. Contest participants are eligible to win up to $1,000.

    For every image shared, Sysco will donate 50 cents to Share Our Strength’s No Kid Hungry campaign. Last year, more than 12,000 images were submitted and each helped support this worthy cause.
    How to participate:

    • Dine out and snap a photo of your meal.
    • Upload the photo with Instagram, Facebook, Twitter or Iconosquare.
    • Tag your photo with #ShareMyPlate. (Sysco employees must also include the hashtag #SyscoEmployee.)
    • Describe the dish in the caption and tag the restaurant.

    For more information, go to www.Sysco.com/sharemyplate. Click on “Official Rules” for complete contest details and guidelines.

    # # #

    Sysco Corporation
    1390 Enclave Parkway
    Houston, TX 77077

    Media Contact:
    Wendy Olson
    Director, Communications
    281-584-1759

    About Sysco
    Sysco is the global leader in selling, marketing and distributing food products to restaurants, healthcare and educational facilities, lodging establishments and other customers who prepare meals away from home. Its family of products also includes equipment and supplies for the foodservice and hospitality industries. The company operates 194 distribution facilities serving approximately 425,000 customers. For Fiscal Year 2014 that ended June 28, 2014, the company generated sales of more than $46 billion. For more information, visit www.sysco.com or connect with Sysco on Facebook at www.facebook.com/SyscoCorporation.

    About No Kid Hungry
    No child should go hungry in America, but 1 in 5 kids will face hunger this year. Using proven, practical solutions, No Kid Hungry is ending childhood hunger today by ensuring that kids start the day with a nutritious breakfast and families learn the skills they need to shop and cook on a budget. When we all work together, we can make sure kids get the healthy food they need. No Kid Hungry is a campaign of national anti-hunger organization Share Our Strength. Learn more at NoKidHungry.org.
  • 17 Mar 2015 9:45 AM | Anonymous member (Administrator)

    Source: National Restaurant Association Educational Foundation

    -Prestigious Award Recognizes Coca-Cola Company Veteran For Extraordinary Achievement, Leadership and Long-Standing Commitment to The Foundation-

    WASHINGTON, D.C. – March 17, 2015 – The National Restaurant Association Educational Foundation (NRAEF) today announced that Carlton Curtis, vice president of industry relations for The Coca-Cola Company, has been honored with the 2015 Thad and Alice Eure Ambassador of Hospitality Award. This prestigious award is a tribute to an individual who has shown extraordinary achievement and exemplary leadership in the restaurant and hospitality industry. Curtis will be recognized at a national industry awards gala dinner, hosted by the NRAEF, on April 14, 2015, during the National Restaurant Association’s (NRA) Public Affairs Conference in Washington, D.C.

    “It’s a privilege to recognize Carlton and his lifetime of achievements with one of the NRAEF’s and the industry’s highest honors,” said Rob Gifford, executive vice president, strategic operations and philanthropy, NRA and NRAEF. “During his tenure with Coca-Cola and as a member of the NRA and NRAEF boards, Carlton has been steadfastly passionate and committed to improving the industry. He is a tremendous industry advocate, and an exemplary role model within the nation’s restaurant and foodservice sector.”

    Curtis has spent more than four decades with Coca-Cola, while volunteering his time, resources and expertise to restaurant operators and retailers around the globe in an effort to raise the stature of the industry. He has served as Chairman of the Board of the NRAEF, serves on the Board of Directors of the International Franchise Association (IFA), is the current chair of IFA's Diversity Institute, and is a member of the Hall of Fame of the Distinguished Restaurants of North America (DiRōNA). He is an emeritus trustee of the University of Georgia Foundation and is a past president of the University of Georgia's Alumni Association.

    Coca-Cola is an integral and long-standing partner of the NRAEF. Coca-Cola has donated nearly $8 million to the NRAEF and NRAEF Foundation over the last decade. This funding has helped fuel educational programming geared towards bolstering the industry’s workforce.

    “Over the years, Coca-Cola, has been proud to partner with and support the NRAEF and specifically the ProStart program through our community investments,” said Carlton Curtis, vice president of industry affairs, The Coca-Cola Company. “We believe it is critically important to inspire, educate and advance the next generation of restaurant and foodservice leaders.”

    ProStart, is one of the largest industry-supported career technical education programs in the nation. Every year Pro-start impacts 118,000 students across 48 states by connecting the industry and the classroom to train students with the skills that help them achieve exciting, rewarding and long-term careers in the restaurant and foodservice industry.

    For more information on the ProStart program, visit NRAEF.org/ProStart or find us on Twitter or Facebook. For more information on the NRAEF, visit NRAEF.org.

    About the National Restaurant Association Educational Foundation:

    As the philanthropic foundation of the National Restaurant Association, the NRAEF exists to enhance the restaurant industry’s service to the public through education, community engagement and promotion of career opportunities. The NRAEF works to attract, develop and retain a career-oriented professional workforce for the restaurant industry. In 2015, the restaurant and foodservice industry is projected to comprise 1 million outlets and a workforce of 14 million employees, making it one of the nation's largest employers. For more information on the NRAEF, visit NRAEF.org.
  • 17 Mar 2015 8:30 AM | Anonymous member (Administrator)
    MenuTrinfo® provides accurate nutritional information through state-of-the-art technology established off of the USDA database.

    FORT COLLINS, Colo. (March xx, 2015) – Restaurants and similar retail establishments have now had time to grasp the Food and Drug Administration's final menu labeling guidelines and how the ruling affects them. The regulations cover what and how items need to be labeled and also goes one step further to outline acceptable ways foodservice operators should measure the accuracy of nutritional disclosures.

    Once menu items have been labeled, the guideline requires foodservice establishments to certify on a reasonable basis how their nutritional values were determined. Some of the methods approved as evidence of a “reasonable basis" include nutrient databases, laboratory analyses and cookbooks.

    MenuTrinfo® has proven its worth over the last 5+ years by providing certified nutritional analysis to the food service industry through the company's nutritional database, which was established off of the USDA database.

    Through its certification process and seal, MenuTrinfo is helping operators flip the fear by backing and certifying their nutritional information. MenuTrinfo also offers an extra layer of protection throughits extensive insurance policy that covers any errors or omissions that may occur during the nutritional analysis process.

    “MenuTrinfo has been certifying the nutritional content of menu items for several years. We knew this was coming and are able to give our clients peaceof mind because they know that no matter what we have their back,” said Betsy Craig, CEO and founder of MenuTrinfo.

    In addition to the certification seal, MenuTrinfo's nutritional services can include:
    • Certified Nutritional Book each location
    • Nutritional certification seal for menus, menu boards and compliance
    • Maintenance and storage of recipes and proprietary information on a secure system
    • Nutritional analysis for new menu items
    • Nutritional help desk
    "We give our clients a third-party certification seal that they can place in public view. This shows diners they can trust the accuracy of the information and gives food service establishments the credibility they need should the FDA question them," Craig said.

    MenuTrinfo has been prepared for menu labeling since it was first proposed under the Affordable Care Act in 2010 and has provided partnership services to food service establishments ranging from movie theaters to pizzerias and everything in between.

    About MenuTrinfo®

    MenuTrinfo® is dedicated to helping foodservice operators protect the lives and health of their customers by meeting or exceeding new nutritional labeling regulations as required by law. Thecompany partners with restaurants to provide safe products and procedures that meet a wide range of dietary restrictions. Its nutritional analysis is the only full-service solution for nutritional labeling that is insured and based on an FDA-approved process. MenuTrinfo clients cover the spectrum of food service, from large universities to restaurants and catering operations. For more information, go to www.menutrinfo.com or call (888) 767-MENU (6368).
  • 13 Mar 2015 3:35 PM | Anonymous member (Administrator)
    Date: March 13, 2015
    FOR IMMEDIATE RELEASE

    Atlanta, Ga. (March 13, 2015) – On Friday, March 13, 2015 the House passed HB 535: Georgia Brunch Bill, allowing municipalities to opt in to permit their restaurants to start serving alcohol at 10:30 a.m. on Sundays. This bill creates a level playing field with state-owned facilities such as the Georgia World Congress Center, Lake Lanier Islands, as well as the many other private country clubs in Georgia. 

    The bill will now crossover and go to a vote in the Senate. If the Senate passes the bill and the Governor does not veto, it could essentially take about 60 days for municipalities to approve these new ordinances. The Georgia Restaurant Association worked closely with elected officials to support this initiative.

    The passing of the Brunch Bill will have a huge economic impact on restaurants and the state of Georgia. Each restaurant that can sell alcoholic beverages in Georgia will generate an average of $480.77, or $25,000 per year. There are roughly 4,000 restaurants in Georgia that could benefit from this bill, which would mean a total of $100 million in additional revenue. These changes will help drive jobs and economic growth in our state.

    Click here to learn how you can support HB 535. 

    About the Georgia Restaurant Association
    The GRA’s mission is to serve as the voice for Georgia’s restaurants in advocacy, education and awareness. The GRA is sanctioned by the National Restaurant Association to operate Georgia’s only not-for-profit representing the state’s foodservice industry. The GRA serves as the unified voice for over 16,000 foodservice and drinking places in the state of Georgia with total sales in excess of $17 billion which provides more than 421,800 jobs. From large chains to start-ups, the GRA helps make Georgia a better place for restaurants to do business and helps make restaurants better for Georgia.

    For media inquiries, please contact Rachel Bell, manager of marketing and communications, at (404) 467-9000 or rachel@garestaurants.org.

    # # #
  • 13 Mar 2015 10:48 AM | Anonymous member (Administrator)
    Kyma Restaurant in Buckhead invites you to attend their Industry Wine Tasting Night featuring world-renowned Yiannis Tselepos, Winemaker & CEO of Tselepos Estate Winery in Greece.

    This complimentary wine tasting will be paired with complimentary hors d'oeuvres prepared by Executive Chef Pano Karatassos.

    Please RSVP to events@buckheadrestaurants.com by Friday, March 27.

    This event is open to all restaurant managers / owners / sommeliers / beverage managers in the Atlanta area. Guests are welcome, but please include all guests in the total RSVP number. 

    Date: Monday, March 30, 2015
    Time: 2 to 4 p.m., drop in as you please
    Location: Kyma | 3085 Piedmont Rd. Atlanta GA 30305

  • 13 Mar 2015 8:22 AM | Anonymous member (Administrator)
    Source: Food and Drug Administration

    Contains Nonbinding Recommendations

    Additional copies are available from:
    Office of Nutrition, Labeling and Dietary Supplements
    Food Labeling and Standards Staff, HFS-820
    Center for Food Safety and Applied Nutrition
    Food and Drug Administration
    5100 Paint Branch Parkway
    College Park, MD 20740
    (Tel) 240-402-2371
    http://www.fda.gov/foodguidances

    You may submit written or electronic comments regarding this guidance at any time. Submit written comments to the Division of Dockets Management (HFA-305), Food and Drug Administration, 5630 Fishers Lane, Rm. 1061, Rockville, MD 20852. Submit electronic comments to http://www.regulations.gov. All comments should be identified with the docket number listed in the notice of availability that publishes in the Federal Register.

    Please click here to access the full guidance from the FDA. Additional resources include: 

    U.S. Department of Health and Human Services
    Food and Drug Administration
    Center for Food Safety and Applied Nutrition
    March 2015

  • 09 Mar 2015 3:45 PM | Anonymous member (Administrator)
    Source: Dinova

    The numbers are in on the resurgence of corporate dining in America in 2014. Atlanta-based Dinova released their full-year statistics earlier this month, revealing that U.S. companies increased their dining spend by 5.6 percent last year. The holiday season was most fruitful for restaurants as they entertained corporate group outings and client gatherings; Dinova reported that companies increased their December spend by a whopping nine percent year-over-year. Dinova projects corporate dining spend will rise in 2015 somewhere where between five and 8.5 percent.

    Dinova connects restaurants and corporations in a nationwide network, driving valuable business dining to restaurants and enabling corporations to reduce travel and entertainment expenses. Dinova’s network includes more than 12,000 independent and chain restaurants, encompassing all price levels and cuisines. Nearly 500 restaurant locations in Georgia are in the Dinova network. Dinova’s corporate clients spend more than $2.5 billion annually on dining and catering.

  • 05 Mar 2015 11:54 AM | Anonymous member (Administrator)
    House Bill 535: Brunch Bill; would allow for municipalities to opt in to permit their restaurants to start serving alcohol at 10:30 a.m. on Sundays, this creates a level playing field with state-owned facilities such as the Georgia World Congress Center, Lake Lanier Islands, as well as the many other private country clubs in Georgia.

    The passing of the Brunch Bill will have a huge economic impact on restaurants and the state of Georgia. Each restaurant that can sell alcoholic beverages in Georgia will generate an average of $480.77, or $25,000 per year. There are roughly 4,000 restaurants in Georgia that could benefit from this bill, which would mean a total of $100 million in additional revenue. These changes will help drive jobs, tourism and economic growth in our state.

    Support the Brunch Bill:

    1. Look up your local senator and representative here. Send them an email asking them to support HB 535: Brunch Bill. Let them know that you live in their district, and that this is important to you. View talking points and fact sheet or download a sample letter.
    2. Contribute to the GRA Political Action Committee. With your contribution, the GRA can become more effective in passing the Brunch Bill. Your contributions will help fund our efforts to make a change and will be used towards our political lobbying efforts.
    3. Use #GABrunchBill to show your support and educate the public on this initiative. View sample social media posts.
    If you have additional questions, please contact the Georgia Restaurant Association at info@garestuarants.org or (404) 467-9000.
  • 04 Mar 2015 4:21 PM | Anonymous member (Administrator)
    FOR IMMEDIATE RELEASE, March 4, 2015
    Source: National Restaurant Association 

    National Restaurant Association ServSafe Program Reaches New Heights with 6 Million Certifications
    Friendly’s Manager Earns 6 Millionth Food Safety Handling Certification

    (Providence, R.I.) The National Restaurant Association (NRA) reached a new milestone by issuing its 6 millionth ServSafe® certification, underscoring its place as the number-one food safety training program in the United States and abroad.

    Friendly’s manager Errin Davis, who started her career as a server in 1999, earned her certificate in Providence, Rhode Island. The NRA and the RI Hospitality Association recognized Errin’s achievement and the company’s commitment to food safety at a recent ceremony at the restaurant.

    “The National Restaurant Association’s ServSafe program is the gold-standard for educating restaurant and foodservice managers and staff about food safety requirements,” said Sherman Brown, Senior Vice President, ServSafe Business and Financial Strategy for the National Restaurant Association. “Reaching such a historical milestone further proves our commitment to educating our industry about the importance of safely preparing and handling the food we serve to 130 million Americans daily. We congratulate Errin, and are proud to honor Friendly’s dedication to training and educating their team on food safety.”

    “Our business is all about providing the best possible experience for our guests,” said Dale Venturini, President & CEO, RI Hospitality Association. “Programs like the National Restaurant Association’s ServSafe help to educate our workforce on food safety and provide the necessary tools to ensure an exceptional experience.”

    “We are thrilled that Errin Davis is being recognized for her efforts in completing ServSafe and being certified in food safety. We place a high priority on both food safety and restaurant cleanliness at Friendly’s as it is an essential part of our overall company vision and values,” said Lionel Bisson, Friendly’s Director of Quality Assurance.

    The NRA’s ServSafe program leads the way in providing comprehensive educational materials to the restaurant industry. The training and certification program is recognized by more federal, state and local jurisdictions than any other food safety certification. Four areas of training are available: ServSafe Food Protection Manager, ServSafe Food Handler, ServSafe Alcohol and ServSafe Allergens.



    Pictured from left to right: Steve Weigel, Executive Vice President & COO, Friendly’s Ice Cream, LLC, Heather Singleton, Senior Vice President, Education, RI Hospitality Education Foundation, Errin Davis, Manager, Friendly’s North Providence, Bahjat Shariff, Operating Partner, Senior Vice President of Operations, Howley Bread Group, LTD, RI Hospitality and NRA Board Member, Kevin Scott, ServSafe National Accounts Manager, National Restaurant Association, Lionel Bisson, Director of Quality Assurance, Friendly’s Ice Cream, LLC

    CONTACT:
    Rachel Salabes (202) 331-5997 rsalabes@restaurant.org
    Christin Fernandez (202) 331-5939 cfernandez@restaurant.org

    ServSafe on Twitter and Facebook

    ###

    Founded in 1919, the National Restaurant Association is the leading business association for the restaurant industry, which comprises one million restaurant and foodservice outlets and a workforce of 14 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 16-19, 2015, in Chicago); leading food safety training and certification program (ServSafe); unique career-building high school program (the NRAEF's ProStart) as well as the Kids LiveWell program promoting healthful kids' menu options. For more information, visit Restaurant.org and find us on Twitter @WeRRestaurants, Facebook and YouTube.

    View this release online: http://www.restaurant.org/Pressroom/Press-Releases/National-Restaurant-Association-ServSafe-Program-R

    More news and information from the National Restaurant Association: http://www.restaurant.org/Pressroom.


  • 04 Mar 2015 9:03 AM | Anonymous member (Administrator)
    By Steve Tucker, Managing Partner, Enviro-Master Services, Marietta, Ga.

    In the supermarket, it's paper or plastic. In many restaurant restrooms, it's paper towels or electric hand dryers – and a new study from England adds to a body of research suggesting that paper towels may be the healthier choice.

    The study shows that as they remove moisture from users' hands, air dryers spew bacteria into the air and onto people.

    Conventional (warm air) and high-velocity (jet air) dryers alike spread bacteria into the air, according to the study. Airborne germ counts near warm-air dryers were found to be 4.5 times higher than the counts near paper towel dispensers, and the counts near jet air dryers were a whopping 27 times higher.

    It doesn't take a rocket scientist to figure out what's going on here. Quoting the study leader, Professor. Mark Wilcox, Professor of Medical Microbiology at the University of Leeds,

    "While jet air dryers are good at hand drying, they achieve this by using air velocities of about 400 miles an hour…Unfortunately, this means that the dispersed water droplets (containing more or less bacteria and/or viruses depending on how hands were washed and how contaminated they were in the first place) will be [projected] longer distances and some will remain suspended in the air for many minutes (possibly hours)."

    "Next time you dry your hands in a public toilet using an electric hand dryer, you may be spreading bacteria without knowing it. You may also be splattered with 'bugs' from other people's hands."


    For the study, the researchers contaminated people's hands with harmless Lactobacillis bacteria. Then they measured levels of the bacteria in the air at distances of up to two meters away from the dryer after the people had dried their hands.



    Wilcox said he had no proof that germs spread by dryers could cause illness but added that the findings suggest this "could happen. I believe that the results of our work mean that electric dryers should ideally not be installed in settings where microbe transmission is a greater risk."

    Previous studies have shown mixed results, some finding air dryers spread more bacteria and others showing they’re as safe as towels. A review of past studies published in 2012 in the Mayo Clinic Proceedings suggested that, in healthcare settings, where the most stringent disease prevention protocols exist, “paper towels should be recommended.”

    That sounds a lot like the conclusion of a 2012 study published in the Journal of Hospital Infection comparing paper towels and hand dryers, which read in part: "From a hygiene standpoint, paper towels are superior to air dryers; therefore, paper towels should be recommended for use in locations in which hygiene is paramount.”

    What level of disease prevention is appropriate for your facility? How hygienically sound are your restrooms and your public and common areas? We offer a complimentary Restroom Hygiene and Disease Prevention Scorecard – no fuss - no muss – just plain facts and straight talk. Call us at (678) 496-3303 to schedule yours.

    Information in this post includes cites and excerpts from excerpted articles by Science Daily, 11/20/14, Janice Neuman, Reuters, 11/26/142:19am EST, and David Freeman, The Huffington Post, 11/21/2014, 12:31 pm EST.
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