• Back to Basics
• National Restaurant Association Show Offers Proof That Food Ideas Still Flourish
• New Cookbook Benefits Hunger Relief in America

People still have to eat. That’s the phrase that those in the food business hear repeatedly in a down economy. It’s as though others think that no jobs will be lost in the food industry, because, well, people are still eating. But those of us in the food aisle know that the economy has meant serious changes across all aspects of our business. It’s not that people aren’t eating, or, at times, even eating well. But they are without question eating differently.

• They are ‘trading down.’ http://seattletimes.nwsource.com/html/localnews/2009584074_grocery02.html
• They are going back to basics. Boxed meals are staples again as people cook more at home. And frozen pizza is a luxury item. http://www.mainstreet.com/article/lifestyle/food-drink/eating-differently-during-recession
• Dinner out is suffering – not as much as pundits predicted, but still down. http://blogs.tampabay.com/dining/2009/07/the-recession-diet-and-eating-out.html and http://www.chainleader.com/articleXML/LN1006419157.html
• And, America is not alone in this trend: http://news.bbc.co.uk/2/hi/business/8151443.stm and http://www.money.co.uk/article/1002519-the-credit-crunch-menu-how-the-recession-is-changing-what-we-eat.htm

So, what does the food industry do besides offer two-for-ones, free appetizers, and other special discounts? The Food Channel® talked with several industry insiders to get their opinion of how this value message would impact us after the recession, and to hear their advice. The pros advised operators not to ‘value’ themselves out of the market by slashing prices to the point of no return. Three perspectives, from Paul Barron of Fast Casual Alliance, Darren Tristano of Technomic, and Husein Kitabwalla of the Retail Brand Group, can be seen on video at this link: http://www.foodchannel.com/stories/1589-the-meaning-of-value

And, a perspective from Andy Ford, President and Chief Insights Officer for NOBLE, can be found here:
http://www.foodchannel.com/stories/1453-voices-from-the-industry-how-to-be-ready-for-post-recession-success

NRA Week this year was all about business. Yes, companies sent fewer representatives than in the past. Yes, there was definitely an air of doing more with less…less help, less money, less time. However, there was no lack of innovation, and no lack of enthusiasm for food. New products lined the aisles and the entrepreneurial spirit was fully evident. And, The Food Channel was there with our video crew, showing up on the NRA pages, across Facebook, and on our own site.

To get the flavor of the event, check out these links, including our Top 10 favorite new products:
http://www.foodchannel.com/stories/1530-nra-wrap-up-our-top-finds-of-the-showhttp://www.foodchannel.com/stories/1494-on-the-menu-at-nra

For a full list of NRA-related stories and blogs, go here: http://www.foodchannel.com/search?search%5Bsearch_term%5D=NRA&search%5Bsearch_type%5D=Story&x=0&y=0

The nation’s high unemployment rate, plus cutbacks in school breakfast and lunch programs, along with the usual summer slump in food donations has prompted foodservice distributor U.S. Foodservice to launch “Operation STEM-ulus’ to help feed Americans who don’t have enough to eat.

At the heart of the program is a cookbook called ‘Recipes from the Heart.’ All proceeds from sales of the book will be given to Feeding America, the nation’s largest domestic hunger relief organization.

The cookbook contains hundreds of recipes gathered from U.S. Foodservice employees from all over the country and all over the company. Cover price for the cookbook is $24.99, but during Operation STEM-ulus (through October 15), it can be purchased for $14.95 plus postage.

For more information or to order the Recipes from the Heart cookbook, visit “U.S. Foodservice’s web site”: http://www.fullplatesfulllives.com/cook.html web site. Consumers who purchase the cookbook will be acknowledged on the Full Plates Full Lives web site for their support.

The cookbook may also be ordered by calling 1-800-328-9800, from 7 a.m. to 7 p.m., Monday through Friday.

Looking for the latest industry news in an easy format, all in one place? Check out the new ‘Pro’ tab at http://www.foodchannel.com/sections/2-articles?category_id=59 and download the free Pro widget for your own site. Keep the fresh news coming to your industry on a daily basis: http://www.foodchannel.com/stories/719-free-food-widgets-recipes-and-trends

Interested in Back to School Trends? The Food Channel is releasing its Top 10 list this month. Check it out at http://www.foodchannel.com.

The Food Channel also publishes a great consumer newsletter, called FoodWire®. To receive a copy, please register your email address at http://www.foodchannel.com/newsletters.

©2009 Food Channel, LLC. All rights reserved.

The Food Channel® TrendWire™ newsletter is published by Food Channel (www.foodchannel.com
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