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ARAMARK Corporation Receives Sixth Annual T.O.M. Award
Non-Commercial Foodservice Provider is Committed to Turkey on its Menus
Chicago, IL, May 18, 2008 -
FOR IMMEDIATE RELEASE
CONTACT:
a
Sherrie Rosenblatt, National Turkey Federation
202-898-0100 ext. 7227, srosenblatt@turkeyfed.org
or Jennifer Zuckerman, Devine & Pearson
617-472-2700 ext. 135, jzuckerman@devine-pearson.com
The National Turkey Federation (NTF) presented ARAMARK Corporation with its Sixth
Annual “Turkey on the Menu” (T.O.M.) Award at the National Restaurant Association
(NRA) convention today. The award recognizes this non-commercial foodservice operator
for its variety of turkey menu applications across many day parts, segments and
cuisines. ARAMARK’s commitment to turkey on the menu extends across most of its
54,196 units throughout the country.
ARAMARK’s business runs across many lines of non-commercials segments including
education (school districts and colleges/universities), business and industry,
healthcare, parks and resorts, sports and entertainment, correctional institutions,
conference centers, convention centers, and senior living. Menus vary by location,
but more often than not, the operations have turkey on the menu. More than 8 million
pounds of turkey will be used this year in ARAMARK’s units. From carving stations
to deli offerings, turkey is a dominant player on the menu.
According to Jeff Handrich, vice president of sales of Butterball LLC, who nominated
ARAMARK for the award, “Turkey menu applications cover most industry segments,
day parts and cuisines. It is used as a prominent protein and promoted across
the board. ARAMARK has an impressive commitment to turkey on the menu.”
“ARAMARK stood out to our judges because not only are they actively promoting
turkey on most of their menus, they also continue to work with Butterball to develop
even more menu items that use turkey as a main ingredient, to further promote
its usage,” said Sherrie Rosenblatt, NTF’s vice president of marketing and communications.
ARAMARK uses 18 specified turkey products across all segments of the non-commercial
business, including fresh, frozen, cooked and raw. Throughout all of their many
locations, ARAMARK creates high-quality, nutritious and profitable dining solutions.
“Turkey is so versatile that it offers us the opportunity to create many healthy
and flavorful menu options,” remarked Paul Carr, corporate chef and senior director
of culinary, who accepted the award on behalf of ARAMARK. “Our deli offerings
give consumers the option to customize their sandwich. The carving station offers
the convenience of a home cooked meal at our customers’ place of employment, school
or healthcare facility.”
Winning the non-commercial category of the T.O.M Award, ARAMARK joined Perkins
and Marie Callender’s Bakery & Restaurant, winner of the casual/family style category,
and Jimmy John’s, winner of the fast food category, at the 2008 reception held
at the NRA convention. Past recipients of the award include Bob Evans, Wendy’s
International, Mimi’s Café, the Machine Shed, Schlotzsky’s and Subway.
National Turkey Federation members nominate the foodservice chains that exemplify
the criteria of the T.O.M award. Entrant applications address questions regarding
turkey menu applications, the items’ consumer appeal, how the chain promotes the
menu items through marketing and turkey’s food cost percentage. A panel of foodservice
professionals rates the entries on consumer appeal, versatility, taste, value
and how the turkey application benefits the operation.
About the National Turkey Federation The National Turkey Federation (NTF) is the
national advocate for all segments of the $8 billion turkey industry, providing
services and conducting activities that increase demand for its members' products
by protecting and enhancing their ability to profitably provide wholesome, high-quality,
nutritious products. Its award-winning web site, www.EatTurkey.com, offers consumers,
food professionals and the media an extensive library of information including
healthy eating and restaurant trends, turkey cuts and purchasing tips, turkey
nutrition and cooking techniques, and turkey facts and trivia. Additionally, the
site presents a searchable database of more than 1,800 recipes, offers a recipe
E-mail program and provides special seasonal and holiday ideas. The National Turkey
Federation is headquartered in Washington, D.C.
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