The Value of Turkey in Lean Times
National Turkey Federation Offers Tips to Assist Foodservice Operators during Tough Economic Times
Washington, D.C., September 2, 2008 - FOR IMMEDIATE RELEASE
Sherrie Rosenblatt, National Turkey Federation
202-898-0100 ext. 7227, email@example.com
or Jennifer Zuckerman, Devine & Pearson
617-472-2700 ext. 135, firstname.lastname@example.org
Lean economic times translate into a tough situation for restaurateurs and their patrons. Operators need to look for ways to trim costs, reduce waste and still maintain a steady customer base while patrons are struggling to make ends meet and in effect might not be dining out as often.
In the current environment of sharply higher commodity costs, soaring fuel prices and continued food price inflation, restaurateurs need to carefully evaluate daily operational practices and make modifications to succeed in these tougher times. National Turkey Federation (NTF) has created a special section on its Web site, www.EatTurkey.com, with tips and ideas for ways to streamline the rising costs of foodservice operations, while continuing to satisfy customers.
“Turkey is a perfect staple for foodservice managers because it is a great value for the operator and the customer,” said Sherrie Rosenblatt, NTF’s vice president of marketing and communications. “Even in lean economic times, customers are looking for a tasteful, healthful dining experience when they choose to eat away from home, and turkey can provide this with an easier impact on their wallets.”
Restaurateurs should start off by evaluating their menus and assessing what dishes are winners and those that could be eliminated. Also, renovating the menu to take advantage of areas of growth such as the breakfast day part, adding specials and incorporating signature presentations that provide value will help the operation as well as keep the customer coming back. The versatility and health profile of turkey adapts well with many flavors and preparation techniques and is an easy protein to feature as a special or signature dish.
Whole turkeys offer a great opportunity for savings due to the variety of menu applications that makes use of all of the bird. Turkey breasts provide an endless supply of delicious and healthy entrees; turkey thighs, legs and wings offer versatility and economy, and are perfect for making healthier signature sausages; and the turkey carcass and giblets can be used for preparing soups and stocks. Operators can find more than 900 recipes at www.EatTurkey.com in NTF’s searchable database.
According to Rosenblatt, “Operators and their customers are extremely conscious of value in this economic environment. Turkey not only has a great taste and wide consumer appeal, it is one of the proteins with the highest value due to its low food cost.”
To view all of NTF’s tips for success, visit http://www.eatturkey.com/foodsrv/value.html.
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.