Setting an example for the way we run restaurants

"10 million people work in restaurants, seven times more than serve in the entire armed forces." Photo from Co.Exist

“Instead of bad food served by people in dead-end jobs, what if our nation’s restaurants revolutionized how we ate and how we treated employees?”

How one restaurant serves as an example of “Changing How We Eat By Changing How We Run Restaurants“.

For all of you meat and potatoes guys…

The Idaho Potato Commission’s Great Big Idaho Potato Truck will make an appearance at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show this weekend!

“This is a very special year for us as we recognize an industry that has worked tirelessly to grow the finest potatoes available. We know that our potatoes provide nourishment to millions of folks every day of the year, but many don’t realize how important the potato industry is to Idaho,” explained Frank Muir, IPC president and CEO. “Idaho Potatoes generate more than $4 billion dollars in revenue annually and employ more than 30,000 people. Agriculture and potatoes in particular are the primary reasons Idaho is among the most fiscally sound states in the nation.”  – Floored! the official blog of the NRA Show & IWSB

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What’s new and what’s news from the National Restaurant Association

Restaurant owners’ ears should perk up at this one…  The National Restaurant Association and LivingSocial announced a partnership last week to help educate and inform restaurant operators on various marketing opportunities that could help raise brand awareness and even increase sales.  The results of their research will be revealed at the 2012 National Restaurant Association Restaurant, Hotel-Motel Show in Chicago, May 5-8.

Read more here.

In other NRA news, the 2012 Food and Beverage Product Innovations Awards recipients have been announced.  Here are a few we found interesting.  Find them all here.

Copa di Vino – Copa di Vino Wine (Copa!)
First wine by the glass bottled directly into a recyclable plastic cup that allows an operator to conveniently serve wine anywhere without the need to uncork and pour—reduces costs and waste.

White Toque – Vegetable Glacis
All-natural vegetable concentrates for enhancing soups, sauces, dressings and dips. The first frozen line available in the US in a convenient squeeze bottle with flavors including Red Beet, Onion, Carrot, Red Pepper, Yellow Pepper and Tomato Confit.

SASASWEETS – SasaPops brand artisan frozen pops
SasaPops Fruit Bars are pure—only fruit, water and organic sugar. SasaPops Dessert Bars are the first pops with dessert inclusions, such as cake chunks in decadent real cream bases. Also available in a MiniPops size perfect for children.