Restaurants will continue to be strong contributors to the recovery of the nation's economy, with industry sales representing 4 percent of the U.S. gross domestic product and employees comprising 9 percent of the U.S. workforce.

"The past two years have been a very challenging time for our industry. While there are still substantial challenges ahead, we are encouraged that the outlook is improving," said Dawn Sweeney, president/CEO of the National Restaurant Association. "With a total economic impact of more than $1.5 trillion, the restaurant industry is a strong player in the economic recovery. Restaurants are the cornerstone of communities across this nation and we are a key player in propelling job retention and creation across the United States."

Continuing the trend from last year, the quickservice restaurant segment is expected to fare slightly better than the fullservice segment as diners focus on value and specials. Quickservice restaurants are projected to post sales of $164.8 billion in 2010, a gain of 3.0 percent over 2009. Sales at fullservice restaurants are projected to reach $184.2 billion in 2010, an increase of 1.2 percent in current dollars over 2009.

The eating-and-drinking place segment expected to show the strongest growth in 2010 is social caterers, whose sales are expected to increase by 4.5 percent. Among all commercial industry segments, the strongest growth is expected in retail-host restaurants (including those located in gas/service stations and drug and grocery stores) with a 4.9 percent sales increase.

For only the second time in nearly half a century, the restaurant industry lost jobs in 2009. Despite the losses, the industry still outperformed the national economy, and job growth is expected to resume in 2010. The restaurant-and-foodservice industry remains one of the nation's largest private sector employers with its 12.7 million employees. By 2020, the industry is projected to employ 14 million people - an increase of 1.3 million jobs.

According to the National Restaurant Association's 2010 Restaurant Industry Forecast, consumers will continue to seek value, convenience and expanded menu options in 2010 - and restaurants will deliver. Consumers forced to cut back on spending say they aren't dining out as often as they would like, and this pent-up demand will turn into restaurant traffic as economic recovery continues.

The Association predicts that growth opportunities can be found in delivery and other off-premise options, cooking classes and other interactive guest activities, and using new media to reach new and returning guests.

Social media will become more critical to restaurant marketing this year. A good plan and solid understanding of those tools - including Facebook, Twitter, Yelp, and YouTube - can help operators mitigate the economic environment. "Word of mouth" has moved online, and more consumers use the Web to browse menus, make reservations, and get recommendations from other diners. Restaurants' use of e-mail, Internet and cell phone text messages in marketing efforts is also a growing trend.

Restaurant operators continue to step up their efforts to go green, investing in energy-efficient equipment and fixtures, using recyclable materials and reducing their water use. Green initiatives not only help manage costs, they can also drive traffic. Four of 10 fullservice and 31 percent of quickservice operators plan to devote more resources to green initiatives in 2010 than they did in 2009, and 4 in 10 consumers say they choose restaurants based on their conservation practices.

Locally sourced food, sustainability, and health and nutrition will be the top trends on restaurant menus this year. Seventy percent of consumers say they are more likely to visit restaurants that offer locally produced food, and nearly three out of four say they are trying to eat healthier in restaurants now than they did two years ago.

The top 10 menu trends in the Association's "What's Hot in 2010" survey of more than 1,800 professional chefs (American Culinary Federation members) are: locally grown produce, locally sourced meat/seafood, sustainability as a culinary theme, bite-size desserts, locally produced beer/wine, healthy kids' meals, half-potions, farm/estate-branded ingredients, gluten-free/allergy-conscious items, and sustainable seafood.
Ethnic cuisines and flavors are also a hot menu trend this year, including regional ethnic cuisine and fusion cuisine. Consumers are interested in trying French, Spanish, Japanese (other than sushi), Thai, Cajun/Creole, soul food and sushi.

Source: National Restaurant Association

Sonic to phase in cage-free eggs, pork

"Sonic has taken an important first step forward for animal welfare,” said Paul Shapiro, senior director for the Humane Society of the United States’ factory farming campaign.

Source: The Oklahoman

Pins in chicken pot pie leads to recall

The product subject to recall is 2.5-pound cartons of "Market Day, CHICKEN POT PIE, Made With All White Chicken Meat." Each carton bears a Julian date "28209" which is located on the right side panel, an order number "7138" and the establishment number "P-6882" inside the USDA mark of inspection. The products were produced by Park 100 Foods on October 9, 2009, and were distributed by Market Day through Internet or catalog sales in Delaware, Florida, Illinois, Indiana, Iowa, Kentucky, Maryland, Michigan, Missouri, New Jersey, Ohio, Pennsylvania, Virginia, West Virginia and Wisconsin.

The problem was discovered after Market Day received a customer complaint about finding metal straight pins in the product. FSIS has not received any consumer complaints or reports of injury at this time.

Source: FSIS

USDA hosts webinars on mobile slaughter units

Mobile slaughter units are self contained slaughter facilities that can travel from site to site. Typically, the units provide slaughter services to regional small producers at conveniently located host farms. FSIS-inspected mobile slaughter units provide a feasible option for small livestock producers wanting to provide safe, wholesome meat product to local and interstate consumer markets.

"USDA inspectors are in beef and poultry slaughter and processing establishments every day, enforcing our nation's food safety laws and regulations," said Deputy Under Secretary for Food Safety Jerold R. Mande. "The web seminars on mobile slaughter will better prepare small and local producers who operate these units to receive the federal mark of inspection and ensure the safety of their product."

Today's Red Meat Mobile Slaughter Unit seminar will take place from 1:30 p.m. to 3:00 p.m. EST. A second seminar, Poultry Mobile Slaughter Unit, will take place tomorrow, January 21, from 1:30 p.m. to 3:00 p.m. EST.

Each seminar will highlight inspection issues unique to both types of mobile slaughter units as presented by industry and Agency experts. The seminars will also include information on USDA Rural Development loan and grant programs available to under-served rural areas. To register and download the presentation before the meeting, go to: http://www.fsis.usda.gov/News_&_Events/.

Source: USDA