National Turkey Federation Presents J. Alexander’s® with the First T.O.M. Award in the Fine Dining Category
Chicago, Illinois, May 17, 2009 - FOR IMMEDIATE RELEASE
The National Turkey Federation (NTF) presented J. Alexander’s with its Seventh Annual “Turkey on the Menu” (T.O.M.) Award at the National Restaurant Association (NRA) convention today. This is the first T.O.M. award winner in the fine dining category. The award honors this fine dining restaurant for its fresh and creative approach to bringing the traditional turkey sandwich to the white tablecloth setting.
“By bringing the traditional turkey sandwich to the white tablecloth setting, J. Alexander’s has helped open the door for others to elevate turkey to the next level,” said Sherrie Rosenblatt, NTF’s vice president of marketing and communications. “Two long-term menu items, the NYC Deli Sandwich and the Country Club, illustrate the freshness, creativity and unique flavors that go into the preparation of their offerings.”
J. Alexander’s is a contemporary American restaurant that, since 1971, has placed a special emphasis on food quality and professional service. The company started with a vision to provide the casual dining guest with a higher quality dining experience. The restaurant is now in 33 locations in 13 states throughout the United States.
Accepting the award on behalf of J. Alexander’s was Ian Dodson, regional director. “Turkey is both healthy and tasty and we’re pleased to offer this quality product to our customers, along with a dining experience that provides them with outstanding professional service,” said Dodson.
Winning the fine dining category of the T.O.M Award, J. Alexander’s joined Port of Subs, winner of the casual/family style category, Jason’s Deli of the fast food/quick serve category and ARAMARK Corporation, winner of the non-commercial category, at the 2009 reception held at the NRA convention.
NTF 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 chain operation.
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