2005: After Hurricanes Katrina and Rita, the National Restaurant Association mobilizes more than 17,000 restaurants to participate in Dine for America, raising over $10 million for the American Red Cross. 2001: In the wake of the 2001 terrorist attacks on America, more than 8,000 restaurant operators participate in the National Restaurant Association’s first Dine for America, raising more than $20 million. 1999: The National Restaurant Association certifies its one millionth restaurant-industry professional in its ServSafe food-safety training program. The U.S. Department of Commerce declares 1999 the "Year of the Restaurant" in recognition of the industry's significant contribution to the U.S. economy. 1980s: The National Restaurant Association becomes more politically active. Tip-reporting rules, tip taxes, business meal deductibility, employment law, minimum wage and other public- policy issues take center stage for the restaurant industry. 1987: In response to the industry's growing professionalism, the Association creates what is now known as the National Restaurant Association Educational Foundation to produce educational programs and materials on everything from food safety to responsible beverage-alcohol service.
1981: National Restaurant Association launches Restaurants USA magazine and the Washington Report newsletter to keep members abreast of industry news. 1970s: The energy crisis, inflation, beef shortages and more government mean growing pains for the restaurant industry. 1979: The National Restaurant Association relocates its headquarters from Chicago to Washington, D.C., to better communicate the industry's messages to lawmakers.
During Rotary meetings above the local level, restaurateurs began gravitating toward one another because of their mutual interests. They also learned the nuts and bolts of running a society. 1960s: The Association celebrates its 50th anniversary in 1969 at the National Restaurant Association Convention and Exposition with the theme "Golden Opportunities." The industry evolves. In an age of national experimentation, more restaurateurs forgo traditional French cooking techniques. New ethnic flavors and locally grown produce make their way on to menus. 1950s: The National Restaurant Association endorses the use of credit cards, and supports a new type of dinner — the "take home" meal — that families could enjoy at home in front of their new black and white television sets. McDonald's launches its "Speedee System," and fast food is born. To whet customers' appetites for eating out, the National Restaurant Association commissions two songs: "Pass the Meat, Pass the Potatoes" (1951) and "Let's Go Out to a Restaurant" (1953).
For decades, attendees and vendors alike have discussed new products and innovations on The Show floor.
HOSPITALITY NEWS JUNE | Page 37
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