National Restaurant Association Statement in Response to 'Restaurant Confidential'

5/17/2002

From: Kristin Nolt, 202-331-5964 Katharine Kim, 202- 331-5939 both of National Restaurant Association

WASHINGTON, May 17 -- National Restaurant Association President and Chief Executive Officer Steven C. Anderson today issued the following statement in reaction to a new book published by the Center for Science in the Public Interest (CSPI) called Restaurant Confidential:

"This book is another feeble attempt by CSPI to use scare tactics and the most extreme cases to alarm consumers from enjoying their favorite foods from their favorite restaurants.

"Restaurant Confidential is typical, CSPI sensationalism that is not science-based or peer-reviewed. Once again, they are offering nothing new and continue to vilify foods and the restaurant industry.

"Through this book, CSPI thinks they are informing consumers when they are actually insulting the American public's intelligence and their right to make decisions on their own about their food choices. The American public does not need to spend $12.95 to find out information that many restaurants already provide to consumers on their Web sites or in-house -- for free. Additionally, much of the research and 'tips' that they offer on how to alter prepared meals are taken straight off the pages of the Association's playbook. The restaurant industry is an industry of choice and our nation's 858,000 restaurants have always provided consumers with myriad options for customizing their foods, from altering food-preparation methods to substituting items to accommodate specific customer requests.

"It is overly simplistic and naove to target particular foods or portion sizes as the sole cause for some Americans' battle with weight. Any way you slice it -- people enjoy eating pizza, hamburgers, pasta and many other popular foods -- and they always will.

"The goal of the restaurant industry has always been and will continue to be providing consumers a wide variety of foods in a wide variety of sizes to meet the diverse needs of a diverse population. And, that's what consumers really want."

------ The National Restaurant Association, founded in 1919, is the leading business association for the restaurant industry, which is comprised of 858,000 restaurant and foodservice outlets and a work force of 11.6 million employees -- making it the cornerstone of the economy, career opportunities and community involvement. Along with the National Restaurant Association Educational Foundation, the Association works to represent, educate and promote the rapidly growing industry. For more information, visit http://www.restaurant.org.