FOR IMMEDIATE RELEASE CONTACT:
Sherrie Rosenblatt, National Turkey Federation
202-898-0100 ext. 233, srosenblatt@turkeyfed.org
or Leslee McGovern, Devine & Pearson
617-472-2700 ext. 137 lmcgovern@devine-pearson.com

>Turkey Sales to Foodservice Segments Take Flight in 2003
National Turkey Federation Members Report 7.3 Percent Sales Increase

Washington, D.C. (October 22, 2003)– The National Turkey Federation (NTF) announced a 7.3 percent increase in turkey sales to the foodservice market for the first half of 2003. According to NTF’s annual member survey, the increase continues a five-year growth pattern in the foodservice sector for the $8 billion U.S. turkey industry.

In the survey, members report that fully cooked deli meats including turkey breast, salami, bologna and other cured turkey meats exhibit the highest volume in foodservice venues. The surge in signature sandwiches with more healthful protein choices from chains like Subway, Arby’s and Einstein Bros® clearly helps fuel this number one position.

Bone-in breast roasts and whole turkeys rank second and third respectively in the highest volume of turkey products distributed to the foodservice channel. The growing popularity of new preparations like deep-fried turkey from substantial chain operations like Popeyes® or a broad range of independents like Georgia Brown’s in Washington, DC, helps add distribution for these products. Additionally, the long time appeal of the classic roast turkey for entrée salads, carving stations, catering and holiday meals contributes to the increased distribution level.

Value-added turkey products, such as seasoned burgers and marinated turkey breasts, take fourth in distribution quantity. Newer to the market, these products deliver the convenience many operations require to add turkey to the menu. Quick serve, fast casual and casual dining operations are adding these ready-to-cook products to their menus. Jack in the Box® restaurants recently introduced the Turkey Jack, the fast food chain’s first turkey burger, featuring a moist patty topped with melted cheese, lettuce, tomatoes, red onion slices, pickles, ketchup and a mayonnaise-onion sauce on a jumbo bun.

“The time is right for turkey,” comments Sherrie Rosenblatt, NTF’s senior director of public relations. “It’s an American favorite with a healthful profile ideal for today’s trends. Turkey’s mild flavor profile complements a breadth of ethnic cuisines and its versatility succeeds in growing menu categories like custom-made sandwiches and entrée salads.”

The National Turkey Federation is the advocate for all segments of the U.S. turkey industry. It's award winning web site www.eatturkey.com offers successful on-line professional chef cooking demonstrations and a searchable database of more than 300 recipes that exhibit turkey's versatility as a profit-building item, which enhances menus in all meal occasions during every season of the year. Operators can also go to www.eatturkey.com to sign up for the RecipE-mail program to register and receive unique recipe ideas that add flair to holiday and special occasion menus year-round.