Call me the poster girl for "cooking at home hazardous to your health"

A recent open letter from the National Restaurant Association in Nation's Restaurant News seeks to rally the industry around a proposed campaign to "debate the notions currently going unchallenged in the public forum" - notions suggesting consumers can save significant sums by eating at home.

While it's true that the mass media - TV, talk show hosts, etc. - has promoted this theory, it's not clear how well their message has resonated with consumers. According to NRA, research shows that it has struck a chord and that's not unsurprising - it's been the kind of year that virtually everyone has felt crimped economically to some extent.

That being said, we believe that there are many, still, for whom dining out is a way of life- they have not learned to cook, don't have time, and many simply don't have the inclination, regardless of the impact of "Julie and Julia."

I love to cook, but also love to eat out. In the three years since my partner's death (he cooked for us for many years), I have had countless cuts, burns and bumps on the head from walking into open cupboard doors. I could be the poster girl for "cooking at home is hazardous to your health!"

The industry needs to find a way - either through a major campaign or simply through individual restaurants conveying the value of their services to their customers - to make its message heard, loud and clear.

There is nothing that beats the convenience of a well-made meal, and sometimes, it's cheaper than buying all the ingredients needed to make it yourself. The industry needs to let consumers know that it's okay to go out, enjoy the experience, and come home well fed and relaxed.

Views: 0

Tags: accidents, dining, economy, kitchen, out, restaurants, the


You need to be a member of FohBoh to add comments!

Join FohBoh

Comment by Michael Albert on December 23, 2009 at 4:06pm
I hereby nominate Terri Hitchcock for Commissioner of Homeland Security.
Comment by susan holaday on December 22, 2009 at 6:55am
I cannot tell you how many pieces of toast I have burned to a crisp because I forgot they were under the broiler in my toaster oven and I wasn't in the kitchen waiting to remove them - I'd come back into the room and see the oven glowing red - or smell them! It took me a while to realize I had to set a timer to remind myself to check on them - duh!
Comment by Terri Hitchcock on December 22, 2009 at 6:43am
Missing from the calculation above (for those of us that aren't gifted, like yourselves):

Increase in life insurance/house insurance: $50/monthly
Replacement fire extinguisher: $100
Unconsumable food: $85
Alarm reset: $35/incident
The emotional loss of having the fire chief ask you to stop trying: priceless
Comment by susan holaday on December 21, 2009 at 11:09pm
PS You are so right - eating out is not always about convenience - it is a celebratory moment, a gathering with friends to share and enjoy and communicate. Three cheers for those opportunities!
Comment by susan holaday on December 21, 2009 at 11:08pm
I just got home from a very late dinner at Stella's in Boston's South End and am happy to tell you, eating out is alive and well! As we left the restaurant at 1:45 a.m., people were stillcoming in! The food, drinks, and service were all excellent. There was a very urbane yet neighborhood vibe - it was a delightful experience and could easily become a favorite. So when pundits and researchers say people are staying home to cook, I tend to think they are not talking about major metropolitan centers.
Comment by Michael Albert on December 21, 2009 at 8:35pm
Susan, your posts always get me thinking...and not necessarily about what you wrote...
Do people seek out restaurants purely for the food? No way. Apart from travelers, for whom eating out was first invented, few people eat out from necessity. Even more than in the home, eating out is a ceremonial event and can be considered as such. There are basically three types of eating out: convenience, entertaining oneself and entertaining others. Then there is the matter of choice, usually conspicuously lacking on the home menu (at least mine). Even the humblest "eat out" place has some choice, and this alone can provide an excitement that the home meal lacks. When entertaining others out, setting has to be considered carefully with reference to purpose. The main purposes of eating out with others are the same as their home counterparts: to impress on the one hand, and to be different on the other - to make a change. At home we do this by departing from the normal routine in dress, setting, and meal choice. When we go out, the latter two can be taken care of for us, and we have much more choice as far as style, setting, and expense are concerned. The point here is that it almost does not matter what food is eaten. A campaign to get more folks to eat out and to get others to eat out more often requires at least two campaigns really.
People who don't eat out include those who don’t have the bucks, but also those who are scary of sanitary conditions, feel uncomfortable eating out alone, don't feel they are dressed appropriately, are too hungry to wait for a table and then the meal, have weird tastes, are afraid of unfamiliar foods, have allergies, feel conspicuous eating in front of others, are super healthy and very concerned about ingredients. People who really enjoy cooking a great deal are less likely to eat out regularly than are those who don't enjoy cooking as much. The pork industry got together and mounted 'the other white meat' campaign. It worked. And the egg folks resurrected the almighty 'incredible edible egg'. Makes sense that as an industry, restaurants can pull off an 'all for one, one for all' efforts and make the case for eating out.
Merry Christmas!

Comment by Paul Green on December 21, 2009 at 5:43pm
I came across this post about the high cost of dining out, citing not only the cost, but twice referring to how unhealthy dining out can be. Read it and see what you think.

According to the 2007 census data the median U.S.A. income was just over $ 50,000. A 40 hour work week for 52 weeks = $ 24 hr.

Prep time for dinner @ 45 minutes = $ 18

Groceries for two = $ 5 ( breast of chicken, rice pilaf, vegetable, coffee, brownie )

Clean up @ 30 minutes $12

TTL $ 35

I grant that these figures are a bit arbitrary, but even at $ 15 a person, one can enjoy a decent meal at a restaurant, and leave a $ 4 tip.

If anyone wants to further refine these figures, please feel free.




Social Wine Club for Craft Wineries


Fast-casual growth comes from new openings as market matures

Sales at fast-casual eateries are growing at a pace similar to that of quickservice and sit-down restaurants as young, high-i -More

Taylor® Grills. Cooking made Easier, Faster, and Smarter.
With efficiency and food safety top of mind, the Taylor® L810 two-sided grill is a foodservice industry favorite. Optimize profits and cooking efficiency with three separately controlled cooking zones, programmable cook times, pre-set temperature and automatic gap settings. To learn more click here.

In the swim: Gulf state seafood catch safe for now

Businesses fighting to preserve commercial access to seafood fished in the Gulf states scored a big win this month when the G -More

Ruby Tuesday revitalization prompts sales growth

Maryville, Tenn.-based Ruby Tuesday posted gains in same-store sales in the fourth quarter, with a 5% rise at franchised rest -More


Posting a job or finding a job starts here at FohBoh. Call us about special $50 posting packages to syndicate across all major jobs boards.

National News

Main Event Entertainment to Open First Center in the Rio Grande Valley

Main Event Entertainment, the fastest-growing family entertainment center in America, is celebrating its new center opening in Pharr, Texas, a suburb near McAllen in the Rio Grande Valley. Doors will open to the public at 9 a.m. on August 6.

Darden Announces Leadership Succession Plan

Darden Restaurants, Inc. (NYSE: DRI) announced that Clarence Otis is stepping down as Chairman and Chief Executive Officer of the Company. Darden's Board of Directors has appointed the Company's current Independent Lead Director, Charles A. Ledsinger, Jr., as Independent Non-Executive Chairman of the Board, effective immediately. The Company also announced that it has amended its corporate governance policies to provide for the separation of the Chairman and Chief Executive Officer roles.

National Restaurant Association Statement on NLRB Joint Employer Decision

Today the National Restaurant Association issued the following statement regarding the National Labor Relations Board’s (NLRB) decision asserting McDonald’s Corporation is a joint employer of its franchisees:

National Restaurant Association Issues Support for Clearer ACA Definition of Seasonal Employment

The bipartisan legislation will align the definitions of seasonal employment in the Affordable Care Act and streamline the applicable large employer determination process.

Rising India, Inc. Announces Acquisition Strategy Toward a Sizable Slice of the QSR Pizza Pie

Rising India, Inc. (OTC: RSII), announces today it will immediately begin work toward the acquisition of up to 5 profitable stores in the popular Quick Serve Pizza Restaurant segment. Current targets are currently earning about $450,000 in revenues per year, per store. Acquisition of targets would provide immediate cash flow identified from profitable longstanding, absentee owner operations with proven model success.


If you are looking for capital to start or grow your restaurant, create the next 501c3, develop and launch the next app for the restaurant industry,or want to help your peers in some meaningful way, we want to know about it.


TED: Ze Frank: Are you human? - Ze Frank (2014)

Have you ever wondered: Am I a human being? Ze Frank suggests a series of simple questions that will determine this. Please relax and follow the prompts. Let's begin …

TED: Heather Barnett: What humans can learn from semi-intelligent slime - Heather Barnett (2014)

Inspired by biological design and self-organizing systems, artist Heather Barnett co-creates with physarum polycephalum, a eukaryotic microorganism that lives in cool, moist areas. What can people learn from the semi-intelligent slime mold? Watch this talk to find out.

TED: Shih Chieh Huang: Sculptures that’d be at home in the deep sea - Shih Chieh Huang (2014)

When he was young, artist Shih Chieh Huang loved taking toys apart and perusing the aisles of night markets in Taiwan for unexpected objects. Today, this TED Fellow creates madcap sculptures that seem to have a life of their own—with eyes that blink, tentacles that unfurl and parts that light up like bioluminescent sea creatures.

TED: Nikolai Begg: A tool to fix one of the most dangerous moments in surgery - Nikolai Begg (2013)

Surgeons are required every day to puncture human skin before procedures — with the risk of damaging what's on the other side. In a fascinating talk, find out how mechanical engineer Nikolai Begg is using physics to update an important medical device, called the trocar, and improve one of the most dangerous moments in many common surgeries.

© 2014   Created by FohBoh.

Badges  |  Report an Issue  |  Terms of Service