Restaurant Association of Maryland Blog

Fox News: Calories, Fat, Sodium Info Could Come to Montgomery County, Maryland Menus

Calories, Fat, Sodium Info Could Come to Montgomery County, Maryland Menus.

Montgomery County, Maryland may soon be joining New York City and King County, Washington-- home of Seattle-- in requiring chain restaurants to post calories for each item on their menu boards. Even menu boards for drive-thru windows would be required to list calories, fat, and sodium data for every food or drink item for sale.

Howard County Tourism Recognizes Restaurant Industry Leader

Howard County Tourism & Promotion recognized RAM Board Member Joe Barbera, Aida Bistro & Wine Bar

for inspiring the nation’s first BUY LOCAL Restaurant Weeks and leading by example that 25+ uniquely Howard County restaurants could and would partner  with 20+ Maryland farmers, fishers, wineries and brewers. With the Tourism Team and Economic Development Authority, Mr. Barbera hosted meetings, solicited sponsorships and pitched the media ensuring that the promotion was a success.  Howard County Chef’s created menus featuring local products and produce, paired with Maryland wines and beers. Mr Barbera was instrumental in the introduction of Howard County’s first restaurant weeks, a first for a county, not a major US city to do so. Howard County Restaurant Weeks increases revenues for local restaurateurs by over 40% during the promotion.

Mr Barbera, a 2009 Soiree Dancing Star and board member at Howard Community College was also presented a $3,500 check a Hospitality & Culinary Management scholarship at the College. Barbera also is the 2010 Chair of the Howard County Tourism & Promotion.

Maryland Restaurants Compete in "Buy Local Cookout"

Governor Martin O’Malley Invites Local Foodservice Professionals and Farmers to Help Kick-Off the Buy Local Challenge Week

In early May, Governor Martin O’Malley invited teams made up of a chef and one or more farmers, watermen, or producers to submit recipes using local ingredients for Maryland’s annual “Buy Local Cookout.” The event was held at Government House in Annapolis earlier today. The cook out is the signature kick-off event for the statewide Buy Local Challenge Week (July 18-26), during which all Marylanders are encouraged to eat at least one local product each day of the week. 

Maryland restaurateurs across the state have rallied behind the “Buy-Local” movement purchasing directly from independent and family farms. “Our restaurateurs see and taste the benefits of offering local products to diners: exceptional freshness, local business support, a stronger economy, health-conscious food options and a protected environment,” commented Paul Hartgen, President and CEO of the Restaurant Association of Maryland. “A number of our chefs have taken the Challenge’s ‘Buy Local Pledge’ developing top-notch recipes that showcase what Maryland’s bounty has to offer. Tilghman Island Inn in Talbot County has already created an amazing oyster recipe they can’t wait to unveil! That contagious enthusiasm is what our industry exudes and diners across Maryland will reap the benefits” Hartgen added.

Cookout participants are required to submit recipes using local ingredients. Recipes that represent Maryland’s best bounty will be chosen in each of the following categories: appetizer, main dish, side dish or salad, dessert, beverage and table decor.

In a recent release at www.buy-local-challenge.com Governor O’Malley shared his support of the Buy Local Challenge Week. “We are very excited to feature local chefs, farmers and products at the cookout. The bounty of our land and water along with those Marylanders who harvest them are key’s to Maryland’s unique character. When we purchase and eat fresh, local products, we are putting our families first by providing strong nutrition, keeping money in the local economy, and ultimately preserving open space by keeping farmers on the land. Buying locally moves us toward a smart, green and growing future for all Marylanders.”

Love Local Maryland, a grassroots initiative designed to stimulate economic vitality in the state of Maryland also informs Marylanders of the advantage of spending their money locally. The Restaurant Association of Maryland is a founding partner of the statewide program designed to promote and educate the public about the significant economic and environmental benefits derived from supporting our local businesses. LoveLocalMaryland.com, the online home for the initiative, provides an interactive way for consumers to search for local businesses and begin building a strong and sustainable Maryland economy.

Buy Local Plus: RAM meets with Department of Agriculture

The Restaurant Association of Maryland's president, Paul Hartgen, sat down with the team from the Maryland Department of Agriculture to discuss ways in which the restaurant industry can better partner with the state's agricultural initiatives.

Some of the next steps that emerged: Working on"distribution/on-line marketplace" software to connect Maryland Farmers with Maryland Restaurant Operators; Finding a way to tie in our Restaurant Association of Maryland Educational Foundation's 3,000 ProStart students with the Farm to School Program and locally grown products;  Looking for way to have restaurant operators make use of the "Maryland's Best" logo way to promote these products to their customers.

The participants in today's meeting were:
Noreen Eberly, Director, Seafood Marketing and Aquaculture Development
Amy Crone, Marketing Specialist
Leith McMenamin, Public Information Intern
Sue duPont, Director of Communications
Mark Powell, Chief of Marketing
Jane Storrs, Director of National Marketing
Julie Oberg, Public Information Officer

The meeting came at the request of Colm O'Comartun, Director of the Governor's Office.

If you'd like to participate in any of these initaives, please contact the Restaurant Association of Maryland at 410-290-6800.

Industry Response & Resources Addressing Swine Flu

As of this morning 20 cases of Swine Influenza (Swine Flu) have been identified in 5 U.S. states. The National Restaurant Association is closely monitoring this issue as well as communicating with all pertinent government & health organizations, such as USDA, the Center for Disease Control (CDC) and the World Health Organization (WHO).

At this time the National Restaurant Association is preparing resources for the restaurant community to address concerns. The Association will launch these materials on our website and will host a conference call later today to discuss the issue.

 

Restaurant Association of Maryland Supports Phasing Out Trans Fats

NATIONAL RESTAURANT ASSOCIATION SMARTBRIEF | 03/06/2009

The Restaurant Association of Maryland will support HB 567, a bill that would require Maryland restaurants to phase out trans fats, if it also applies to packaged goods. "The restaurant industry strongly supports phasing out the use of artificial trans fats. ... Our goal is to be virtually trans fat-free by the time this legislation takes effect in October 2010," according to the association.  Los Angeles Times (Registration Required)

Six Restaurant Operators Needed To Demo Nutritional Labeling Solution

The association has a small task force looking for a future solution for nutritional labeling. One company that seems promising so far has offered to have us demo their product.  It will require about a 1/2 hour of training prior to the demo.

Please contact the Paul Hartgen at the Restaurant Association of Maryland if you are able to help.  E-mail at phartgen@marylandrestaurants.com .

Green Eggs & Ham

Theodore Geisel, or Dr. Seuss,  would have been 105 today.  Green Eggs and Ham is a best-selling and critically acclaimed book by Dr. Seuss, first published in 1960. As of 2001, according to Publishers Weekly, it was the fourth-bestselling English-language children's book (novel) of all time.

There are two main characters: The first is unnamed, sometimes his name supposed to be named like the grouchy guy, who supposed to refuses to try the green eggs and ham? The second is named Sam-I-Am, and he refuses to believe someone could not like the dish.

The plot revolves around the efforts of Sam-I-Am trying to get on the good side of his moody friend neighbor dad by offering him a dish of green eggs and ham. The friend neighbor dad refuses to taste the dish, and only wants to be left in peace. Sam-I-Am goes through an assortment of locations (house, car, tree, train, box, boat) and dining partners (fox, goat, mouse) trying to persuade his friend neighbor dad to eat, but he refuses to try them.

The conclusion of the tale occurs when Sam's friend neighbor dad, standing in shallow water after a boat sinks, surrounded by various people and beasts, finally agrees to try the green eggs and ham and admits that it is actually delicious. The sudden turnaround in the nameless character's attitude is somewhat similar to that of the Grinch, whom Sam's friend neighbor dad resembles except in having floppy dog ears. [Source: Wikipedia]

Of course Maryland restaurant operators also know that food is good and can help one's mood and with more than 9,500 Maryland locations you won't have far to go.

RAM Speaks Out in Opposition to House Bill 601 / Senate Bill 142 Regarding Menu Labeling

Recently, the Restaurant Association of Maryland spoke out in opposition to House Bill 601 / Senate Bill 142 regarding menu labeling for restaurants and foodservice operations in Maryland. Featured in this NBC News clip are Melvin Thompson, Senior Vice President of Government Affairs for the Restaurant Association of Maryland and Rob Beall, CEO of Ledo’s Pizza. RAM strongly opposes the bill, but remains open to federal legislation that gives chain restaurants options in how such nutrition information is displayed.

To view the related video story click here

Association Testifies in Oppostion of Proposed Nutritional Labeling

Testimony from Melvin R. Thompson, Senior Vice President Government Affairs and Public Policy

Senate Bill 142  Public Health - Chain Restaurants - Nutrition Information Labeling

February 19, 2009

POSITION:  Oppose

Mr. Chairman and Members of the Senate Finance Committee:

The Restaurant Association of Maryland (RAM) strongly opposes Senate Bill 142, which requires all chain restaurants to display nutrition information directly on restaurant menus.  This legislation would apply to chain restaurants with 15 or more locations nationwide, operating under the same trade name and offering predominantly the same menu, regardless of the type of ownership.

In the last two years, the restaurant industry has become even more serious about supporting active and healthy lifestyles.  In fact, RAM is a member of the Maryland Healthy Eating & Active Lifestyle Coalition, which is a coordinated effort by the Maryland Department of Health and Mental Hygiene to increase the number of Maryland residents who eat healthfully and engage in physically-active behavior.  RAM also supported the creation of Healthy Howard Restaurants, which is a program in which the Howard County Health Department recognizes and promotes restaurants that voluntarily identify and provide nutrition information for selected menu items.  RAM recently supported the creation of the Charm City Restaurant Award, which is a similar voluntary program in Baltimore City.  RAM is also a member of the Baltimore City Salt Task Force and the National Restaurant Association Salt Task Force, both of which work toward reducing sodium chloride (salt) in restaurant and processed foods.  RAM is a member of the Coalition for Responsible Nutrition Information, which supports expanding the Nutrition Labeling and Education Act (NLEA) to include food sold by food service establishments.

One of the biggest problems with Senate Bill 142 is that it contributes to a growing patchwork of different menu labeling regulations that prove to be challenging for businesses operating in multiple states.  For example, while Maryland aims to require display of calorie, saturated fat, sodium and carbohydrate content, another state may decide to omit carbohydrates or require only calories.  A chain restaurant operating in multiple states under such regulations would have to design different menus for each state, which increases costs and creates logistical challenges.  Imagine the difficulty for food processors if each state had different requirements for grocery product labels.
The restaurant industry should be allowed more flexibility in how we provide such information to customers.  This flexibility will also allow restaurants to provide more comprehensive nutrition information that addresses a broader range of dietary concerns.

On the federal level, we are a proud supporter of the Labeling Education and Nutrition Act (LEAN), which would require chain restaurants with 20 or more locations nationwide to provide nutrition information in one of several formats.  The bill also recognizes the need to provide such nutrition information prior to the point of sale and significantly limits where such information may be displayed.  The National Restaurant Association and most of our chain restaurant partners also support the bill.  Although LEAN was introduced late in the previous Congress, it enjoyed bipartisan support.  The sponsors of this legislation are currently seeking cosponsors for the bill’s reintroduction in this Congress.  Our industry has made passage of this federal legislation a top priority.  Such a success at the federal level will eliminate the need for a patchwork of state laws on this issue. 
We hope that you will give our industry a chance to work toward this federal solution before considering the adoption of a statewide measure.   For these reasons, we oppose SB 142 and request that you give this legislation an unfavorable report.

Respectfully submitted,                                              

Melvin R. Thompson                           
Senior Vice President
Government Affairs and Public Policy