WELCOME TO THE GEORGIA RESTAURANT

ASSOCIATION

SEPTEMBER MEETING

Tuesday, September 28, 20102:30 – 5:00 pmAnsley Golf Club

Kat Cole Chair, Georgia Restaurant Association

Executive Committee Chair, Georgia Restaurant Association

PAC Board

WELCOME

EXECUTIVE DIRECTOR UPDATE Karen Bremer, Executive Director,

Georgia Restaurant Association

THANK OUR MEETING HOST Ansley Golf Club Chef Ron Horgan, CEC, Executive Chef President, American Culinary Federation

Greater Atlanta Chapter

THANK OUR SPONSORS

THANK OUR SPONSORS Atlanta Hawks and Thrashers

Utilize the Atlanta Hawks and Atlanta Thrashers to Entertain Clients and Reward Employees

THANK OUR SPONSORS Coca-Cola Foodservice

Pouring Possibilities

THANK OUR SPONSORS Georgia Power Company

A Citizen Wherever We Serve

THANK OUR SPONSORS Heartland Payment Systems

The Highest Standards | The Most Trusted Transactions

THANK OUR SPONSORS The Rebate Group, LLC

Your Partner for Saving Money

THANK OUR SPONSORS

RESTAURANT NEIGHBOR AWARDS Kat Cole Chair, Georgia Restaurant Association

Executive Committee Chair, Georgia Restaurant Association

PAC Board

2010 RESTAURANT NEIGHBOR AWARD STATE WINNER

Arby’s Restaurant Group, Inc. Big Brothers Big Sisters

2010 RESTAURANT NEIGHBOR AWARD STATE WINNER

Fifth Group Restaurants Hunger Walk/Run 2010

2010 RESTAURANT NEIGHBOR AWARD STATE WINNER

Hooters of America Hooters 4 Haiti

2010 CORNERSTONE HUMANITARIAN AWARDSTATE WINNER

Sara Gillis Hooters of America

COMMUNITY INVOLVEMENT UPDATE

Kelly Hornbuckle, Director of Marketing & Communications, Georgia Restaurant Association

RESTAURANT COMMUNITY INVOLVEMENT WEEK September 19-25

Great American Dine Out – Share Our Strength

Hunger Action Month & Supper Club for Inman Park Restaurant Week – Atlanta Community Food Bank

Garden of Eatin’: A Taste of Decatur – Decatur Cooperative Ministries

Urban Picnic Fundraiser – Share Our Strength

Community Involvement Sign-Up Sheet

RESTAURANT COMMUNITY INVOLVEMENT WEEK

Proclamation Alex Wan, Atlanta City Council, District 6

Director of Development for Jerusalem House

GRA UPDATES Karen Bremer, Executive Director,

Georgia Restaurant Association GRACE Awards GFA New Website

GRACE AWARDS 2010 Sunday, November 14th, 6:00 pm – 9:00

pm Loews Atlanta Hotel www.GRACEAwards.org

Keynote Speaker: Chef Kevin Gillespie, Executive Chef and Partner at Woodfire Grill

Mistress of Ceremonies: Suchita Vadlamani, Co- host of Good Day Atlanta on FOX5

GRACE AWARDS FINALISTS Restaurateur of the Year

Bob Campbell – Tappan Street Restaurant Group, Taco Mac Cathy Colasanto – Turner Food & Spirits Niko Karatassos – Buckhead Life Restaurant Group

Industry Partner of the Year Kathleen Ciaramello – The Coca-Cola Company Chris Coan – Gas South Martin Tanenbaum – Habif, Arogeti & Wynne, LLP

Distinguished Service Award Kat Cole – Hooters of America, Inc. Alan LeBlanc – Max Lager’s Wood-Fired Grill & Brewery Carl Muth – Foodservice Resource Associates

The Innovator Award Chef Ron Eyester - Rosebud Focus Brands Sean Yeremyan – Gilberts Café & Bar, HOBNOB Neighborhood

Tavern Lifetime Achievement Award

Mark & Nancy Oswald, Ruth’s Chris Steak House

GREEN FOODSERVICE ALLIANCE

GRACE Awards: Local, Sustainable & Green Case Study for the Sustainability Division of the

Department of Natural Resources

Georgia Green Loans' "Save & Sustain" ProgramThe program offers:

A 75% discount on a commercial energy assessments by a select group of energy experts;

Access to low-interest loans for improvements to increase energy efficiency and reduce operating expenses;

Help to calculate energy cost savings and return on investment; Information about energy-related rebate programs and tax

incentives.

Moe's on Ponce is saving $12,842 over two years by reducing their energy, water, and waste costs. Learn more about it and start saving today!

For more information, contact Polly Sattler at 404-550-4481.

NEW GRA WEBSITE Coming Soon: Your Username &

Password Access Members-Only Premium Content Update Your Contacts Register for Events Enhance Your Directory Listing

www.GArestaurants.org

SEPTEMBER IS NATIONAL FOOD

SAFETY MONTH

Q & A Please Complete Question Cards Hold Them Up – We Will Collect Them Questions We Don’t Get to in Today’s

Presentation: www.GArestaurants.org/recap

GRA Website & Community Forum Archived Presentations with Q&A

KEYNOTE SPEAKER Carolyn O’Neil, MS RD LD

Carolyn O’Neil MS,RD,LD

Registered Dietitian and

Co-Author, The Dish on Eating Healthy

and Being Fabulous!

Simon & Schuster, Atria Books www.carolynoneil.com

The More You Know,

The More You Can Eat

Carolyn O’Neil, MS RD LD

• AOL Diet Coach www.aol.com/coaches• Atlanta Journal-Constitution “Healthy Eating Out”

columnist www.ajc.com • People Style Watch, diet & nutrition trends

contributor • Lifestyle Editor for Flavors Magazine, Atlanta

www.flavorsmagazine.com • “Lady of the Refrigerator”, Good Eats with Alton

Brown, The Food Network• WebMD diet and nutrition contributor

I thought dietitians wore hair nets?

Lessons from CNN Nutrition News

The CNN Years: 1980’sWhat the Nation Learned About Nutrition

•Diet and Cancer•Diet and Heart Disease•Diet and Osteoporosis•Diet and Hypertension•Diet Pill Deaths •Eating Disorders•Food Borne Illness/Seafood Safety•Pesticides

“What you eat can kill you”

The CNN Years: 1990’sWhat the Nation Learned About Nutrition

•Fat Free Foods•Organic Produce•Fiber•Antioxidants•Calcium and hypertension•Fitness Vacations/Spas•Nutrition Labeling•Red wine, Olive oil and Oatmeal

“What you eat can cure you”

Nutrition Then

• Long associated with a long list of all of the foods you’re not supposed to eat-no salt, no fat, no cholesterol, no sugar, no taste, no fun, no way.

Nutrition Now

• A new age of nutrition discovery emphasizing the foods and beverages you should be ADDING to your diet for optimal health and wellness.

Top 5 foods or nutrients survey participants say they've increased during past 5 years

• Whole grains: 56% say they're eating more • Vegetables: Half of participants say they're

eating more vegetables • Fruits: 48% say they're eating more fruit • Low-fat foods: 48% say they're eating more

low-fat foods • Omega-3 fatty acids: 38% say they've boosted

their consumption American Dietetic Association Survey (Mintel)

Top 5 foods or nutrients participants report reducing during past 5 years

• Trans fat: 56% say they've cut back on foods containing trans fat

• Beef: 41% say they're eating less beef • Pork: 33% report eating less pork • Dairy: 23% say they've cut back • Low-sugar foods: 20% say they've cut

back

Super Current Topics

• Sweeteners…from HFCS to Agave nectar• Natural vs organic vs local vs fresh• Grass fed beef • Egg safety• Seafood safety • Promises, promises the POM problem• Show me your calories• Dietitian in my phone

Who says RD’s aren’t hip to today’s menus?

http://sharing.luthermidelfort.org/

http://link.brightcove.com/services/player/bcpid105865216001?bclid=105936927001&bctid=605167055001

Only seeing part of the story…

Don’t Tell Me What’s New, Tell Me What’s True…

Some Unexpected Nutrition Topics

• Heart healthy choices at steak houses.• Convenience store snacking.• Order Dessert First.• Straighten up and fry right.• Healthy cocktails--bar chefs.• Taking Baby Out to Eat.

Current Food and Nutrition Trends

Calories Make a ComebackPortion Control Pull BackWhole Grains Value-Nutrient RichHealthy Fats Genetic Nutrition/allergiesHealth and Beauty Organic vs. Local Humble Heroes

Current Food and Nutrition Concerns

Weight Control #1Heart Health still up thereBone Health still strongAnti-Cancer always Boomer Muscle Health emergingBrain Health booming

The Win-Win of Taste & Health

What’s their motivation?

Menu descriptionsServer knowledgeFront of House AttitudeWhat to ShareMeg Ryan Sent Me

Oh Waiter!

“Menu Speak”

• Crispy….fried• Silky….sauce finished with cream or butter• Encrusted …with nuts, bread crumbs• Poached…sometimes in oil• Grilled…slathered in oil, butter

“I thought you said you wanted to eat something healthy?”

Understanding the seemingly conflicting behaviors of the health conscious Customer

Health Halo Effect

• A McDonald's Big Mac, has 540 calories and 24 grams of fat.

• A 6-inch Subway Italian BMT (double meat) comes in at 630 calories and 35 grams of fat.

Cornell University study, Dr. Brian Wansink, www.MindlessEating.org

Healthy Dining Out

Let’s Define Healthy…

Webster Defines

• health·y (hĕl'thē) adj., -i·er, -i·est.

• Possessing good health. • Conducive to good health; healthful: healthy air. • Indicative of sound, rational thinking or frame of

mind: a healthy attitude. • Sizable; considerable: a healthy portion of

potatoes; a healthy raise in salary.• health'i·ly adv.

health'i·ness n.

FDA Defines Healthy:

A "healthy" food must be low in fat and saturated fat and contain limited amounts of cholesterol and sodium. In addition, if it's a single-item food,

it must provide at least 10 percent of one or more of vitamins A or C, iron, calcium, protein, or fiber.

The sodium content cannot exceed 360 mg per serving for individual foods and 480 mg per serving for meal-type products.

 Source: Excerpted from FDA Backgrounder, May 1999: The Food Label.

Wellness Meals

• Use of fresh/natural ingredients • Moderate portion sizes to control calories• Healthy fats for cooking and tabletop• Emphasis on whole grains• Reduced sugar and sodium content• Focus on antioxidant rich food and drinks• Protein choices include include vegetarian

The Dish on Drinks:The Liquid Portion of Portion Control

Think about your drink

Skinny Ritas, Splenda “on tap”Vodka and club soda, flavored vodkasLower alcohol winesHealth food in your drink, mixologySparkling in-house sodas

I feel better already

Wellness is the new “Healthy”

FMI Shopping For Health, 2008; IFIC, 2008

Health is Now Mainstream

Drivers of Dietary Changes

MD Advice 46%

80% Effort Change

Diet

Families Use Healthy Strategies

Thanks to Liz Sloan

• Dr. A. Elizabeth Sloan• Sloan Trends• sloan@sloantrend.com• www.sloantrend.com• 760-741-9611

Pacesetter Lessons

• Specific Benefit Me• Sodium• Energy• Fiber• Digestion• Immunity

• Day parts• Aim at AM

• Brand extensions• H & W sub-benefit• Indulgence w calories

New Product PacesettersYr 1 Sales (mil)

Information Resources Inc. 2007 New Product Pacesetters, 3/08 www.infores.com

Hartman Group, Organics 2008 Report; Natural Food Merchandiser, 2007; Datamonitor 2008

Consumers Define Organic & Natural as Same, So Why Price Different?

How Consumers Define Organic

Hartman Group, Organics 2008 Report

Importance of Phrases When Shopping for Foods and Beverages

76%

48%

35%

32%

31%

28%

23%

21%

19%

18%

17%

16%

15%

14%

5%

Fresh

Pesticide-free

Hormone-free

Natural

Certified humane

Origin of ingredients

Locally grown

Sustainable

USDA Organic

Fair trade

Seasonal

Free range

Organic

Grass-fed

Heirloom

Top 2 Box

Extremely / Very concerned

2006Chg ‘04

Osteoporosis 38% +3 pts

Immunity 37% +3 pts

Gastrointestinal problems

37% +6 pts

Overweight myself 36% 0 pts

Alzheimer’s 36% +4 pts

Overweight my kids 33% +1 pt

Wrinkles / aging 32% +2 pts

Frequent colds / Flu 32% +4 pts

Allergies to foods 23% +4 pts

Menopause 22% +1 pt

Lactose intolerance 21% +5 pts

Extremely / Very Concerned

2006Chg ‘04

Heart Disease 58% +3 pts

Cancer 57% +4 pts

Tiredness/lack energy

50% +3 pts

Eye Health 48% +4 pts

Stress 47% +3 pts

High Cholesterol 46% +5 pts

Arthritis 47% +6 pts

Hypertension 45% +5 pts

Lack mental sharpness/focus

43% +5 pts

Diabetes 43% +5 pts

Depression 40% +8 pts

Today’s Consumer Health Concerns

Source: HealthFocus International, 2007

• Danone – Essensis ‘07• Nestle/Perrier - Contrex• Emmi - Switzerland• Nestle/Coca-Cola ’08 Lumae

Emmi – aloe, antiox

Austria Magic Fruits Beauty Snack

Danone

Nestle

Inner Beauty: Antioxidants US Cosmeceuticals $17B by 2010

LUTEIN , PHYTO’S SUNSCREEN

0

20

40

60

80

100

120

140

2004 2005 2006 2007

Beauty food introductions, global, 2004-2007

U.S. Ingestible Cosmeceuticals to Reach $1.3 billion by 2011

Datamonitor, 2008, Innova Market Insights, ’07; HealthFocus 2007. Pkg. Facts Cosmeceutical Report, 2007

Naturally Functional Foods

Preference: Real Food Sources Very/Extremely Imp. Label. N. Am

HealthFocus, 2007

Providing nutrients/health benefits naturally is a preferred concept to fortification or dietary supplements

Blending ● Super & Whole Food Fortification ● Phyto/Nutrient Combos

1. Serving F/V group 72%2. Good/Ex Calcium 47%3. Whole grain 46%4. Good antiox 42%5. High fiber 42%6. High protein 37%

Gluten Free $1.7B by 2010

Mintel GNPD, 2008; Packaged Facts, 2007; Grain Information Service Survey, 2005

• 2 - 3 million Celiac Disease• Autism, learning problems • NIH – “un-widely recognized & grossly under diagnosed

Gluten free Product Intros

Top 10 Menu Item Health Claims:1.Vegetarian/Vegan2.Low Carb3.Low Fat4.Gluten Free5.Light6.Organic7.Trans Fat Free8.Natural9.Healthy10.Low Calorie

Yackandandah Preserving Company Gluten Free Honey Soy Simmer Sauce- Australia

Su Fresh Soja Papaya with Acerola Soy Drink – Gluten Free - Brazil

Taylor's Marinade Sweet Soy Chilli & Sesame – Gluten Free - Australia

Soyjoy Mango Coconut Fruit & Soy Bar – Gluten

Free - USA

Soy Plus Creme com Biscoitos - Cream with Cookies – Gluten Free - Brazil

Wal-Mart Peanut Free, Gluten Free

Smooth Soy Butter

Gluten Free Guru-ShelleyCase, RDwww.glutenfreediet.ca

GLUTEN-FREE MENUAppetizersEdamameWhole soybeans steamed and served hot (plain, without green tea salt)Spicy Tuna Roll(served with organic, gluten-free tamari)SaladsMixed Greens SaladWith grape tomatoes, toasted seeds and balsamic dressingBaby Spinach SaladWith seasonal fruit, crumbled blue cheese, toasted pine nuts and balsamic dressingKalymnos Greek SaladWith feta cheese, cucumbers, tomatoes, red onions, kalamata olives and light Greek dressing

The restaurant is not an allergen-free environment. Seasons 52 makes every effort to provide complete and current content information;however, due to the handcrafted nature of our menu items and variations in vendor supplied ingredients, we cannot make a guaranteeregarding the allergen content of any menu item. Guests with a special food sensitivity or dietary need should not rely solely on thisinformation as the basis for deciding whether to consume a particular menu item and are individually responsible for ensuring that anysuch menu item meets their individual dietary requirements.

Find a Dietitian

• www.Eatright.org

The American Dietetic Association• Georgia Dietetic Association

www.eatrightgeorgia.org• GADA

Greater Atlanta Area Dietetic Association

Join us on Facebook!!

The More You Know, The More You Can Eat

• “The Dish on Eating Healthy and Being Fabulous!” with Densie Webb, PhD RD

• Simon and Schuster Atria Books

• www.carolynoneil.com

Bring on the questionsThank You !!

Q & A Please Complete Question Cards Hold Them Up – We Will Collect Them Questions We Don’t Get to in Today’s

Presentation: www.GArestaurants.org/recap

GRA Website & Community Forum Archived Presentations with Q&A

WRAP-UP Upcoming Events Door Prizes Networking Reception

GRA PAC FUNDRAISER Monday, October 18th, 6:00-7:30 pm Max Lager’s Wood-Fired Grill and

Brewery Get Involved in Political Advocacy Meet Elected Officials Develop Stronger Relationships Between

Our Industry and Government

ON THE MENU: RESTAURATEUR TO RESTAURATEUR BEST PRACTICES FORUM

Tuesday, October 19th, 2:00-4:30 pm

Pacci Ristorante with Executive Chef Keira Moritz

LES DAMES D'ESCOFFIER 10TH ANNUAL AFTERNOON IN THE COUNTRY

Sunday, November 7, 1:00pm to 4:00pm, The Inn at Serenbe

www.ldeiatlanta.org Chefs from Atlanta's top restaurants, paired with

Georgia's top Organic Farms, and select caterers and retailers will be set up in a tasting format alongside fine wine and premium micro-brews - all under festive big-top tents in the beautiful gardens surrounding The Inn at Serenbe near Palmetto.

TASTE OF ATLANTA Atlanta's premier Food + Wine + Beer +

Cocktail Festival Saturday, October 23 & Sunday,

October 24, 2010 Save $5 on General Admission or VIP

tickets when you purchase online at TasteofAtlanta.com or call 877-725-8849 and enter promo code: GRA.

DOOR PRIZES & NETWORKING RECEPTION

THANK YOU FOR ATTENDING THE GEORGIA RESTAURANT

ASSOCIATION

SEPTEMBER MEETING

AT ANSLEY GOLF CLUB