Restaurants Share Hearts, Expertise for Thanksgiving; Research Shows Take-Out Supplements Thanksgiving Dinner

11/13/2002

From: Katharine Kim, 202-331-5939 or Tom Foulkes, 202-331-5902, both of the National Restaurant Association e-mail: media@dineout.org

WASHINGTON, Nov. 13 -- For families, Thanksgiving is a time of togetherness and gratitude. For America's restaurants, the holiday is another opportunity to give back to their communities. National Restaurant Association research reveals that for many, restaurants are becoming a part of the Thanksgiving tradition -- be it for food or the spirit of the season.

"One-third of Americans turn to prepared foods to help with their holiday meals by buying takeout items, such as desserts or side dishes," said Steven C. Anderson, the Association's president and chief executive officer. "Restaurants serve more than just meals at Thanksgiving. In addition to lending a helping hand in the kitchen, many restaurants across the country organize Thanksgiving dinners for those in need. Restaurants continue to be the cornerstone of their communities, and what better way to cultivate the spirit of the season than by giving back to them. "

Toss the turkey baster, and let someone else clear the table Restaurants can offer a much-deserved break from the stress of organizing holiday dinners. Many restaurants remain open on Thanksgiving and are willing to lend a helping hand to families, preparing everything from the turkey, to the fixings and side dishes, to desserts.

Overall, 34 percent of Americans rely on food prepared away from home for part or all of their Thanksgiving preparations by ordering take-out items, according to Association research.

In addition, nearly 11 percent of Americans eat their Thanksgiving dinner in one of the nation's 858,000 restaurants, up from eight percent in 1996. Thanksgiving is the ninth most popular holiday or occasion to dine out.

Neighbors giving back to neighbors National Restaurant Association research shows that nine out of 10 restaurants actively participate in community service projects, including mentoring youth, feeding the hungry, sponsoring sports teams and hosting community events. Many restaurants use Thanksgiving as a way to show their commitment to their communities.

One restaurant that shows its holiday spirit through its Thanksgiving hospitality is The Flying Pig Brewing Company in Everett, Wash. At the restaurant's annual Charity Breakfast, the staff and some of the Flying Pig's regular customers drop by to volunteer. The event treats the residents of local YWCA women-and-children's shelters to a warm meal and clothing while the children are entertained by clowns, magicians and Santa Claus.

Another example is Mario's Seawall in Galveston, Texas, which organizes a "Turkey Bash" each year. The event, now in its 10th year, closes the restaurant on Thanksgiving Day to feed nearly 2,000 of the city's homeless. The Turkey Bash is a culmination of the restaurant's year-round involvement with its community. Like many restaurant operators, owner John Smecca prefers to engage in hands-on experience when supporting his community. "Anyone can write a check, but it's the personal involvement that makes the real difference," said Smecca.

The Flying Pig Brewing Company and Mario's Seawall are state winners and national finalists in the National Restaurant Association's 2002 Restaurant Neighbor Award. The National Restaurant Association created the prestigious award, now in its fourth year, to spotlight restaurants that go above and beyond in community service, demonstrating a selfless activism to help those in need. For more information on the award and to see the winners from your state, please visit the Association's Web site at http://www.restaurant.org.

Percent of adults that use food items prepared away from home as part of their Thanksgiving Day meal

Ages 18-24: 47 percent Ages 25-34: 40 percent Ages 35-44: 41 percent Ages 45-54: 23 percent Ages 55-64: 26 percent Ages 65 and Older: 20 percent

Source: National Restaurant Association

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 our Web site at http://www.restaurant.org.