Technology may be an increasingly important tool for getting guests to walk through the doors of a restaurant, but consumers still prefer the “human touch” once they arrive.

Des Moines – January 15, 2018 – Research from the National Restaurant Association reveals that having the ability to view an online menu before choosing a restaurant was the difference maker for 60% of patrons looking for restaurants.  Millennials were even higher with 74% citing access to an online menu as the primary factor when opting for one restaurant over another, and 68% of Gen Xers and 50% of baby boomers saying the same.  Additionally, the ability to read online reviews is important to all ages with nearly six in 10 adults saying this was a key decision maker when picking a restaurant. However, once that decision is made, most patrons prefer to interact with people. Nearly half of consumers surveyed said technology can complicate restaurant visits and ordering. In fact, 74% said the inability to ask questions can detract from their restaurant visit or ordering experience. “Given the demographics and culture of our state, most Iowa restaurants are taking a blended approach to integrating technology,” said Jessica Dunker, president and CEO of the Iowa Restaurant Association.  “Even Mom-and-Pop Shops are taking strides to be intentional about their online presence, but the importance of real people making patrons feel welcome and cared for in the hospitality industry can never be replaced by a smart phone or tableside tablet.” Results cited from the National Restaurant Association’s Technology Consumer Survey.

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Iowa Restaurant Association The Iowa Restaurant Association provides advocacy, education and promotional support to Iowa’s restaurant and tavern industry. www.restaurantiowa.com

Media Contact: Katelyn Kostek Public Relations Specialist kkostek@restaurantiowa.com 515-276-1454

Des Moines – January 8, 2018 – Iowa restaurants are well positioned to be on the cutting edge of 2018’s top culinary concept according to the Iowa Restaurant Association. A recent survey of top chefs found that 74% consider “hyper-local” restaurant concepts – including those with onsite beer brewing, house-made items and even restaurant gardens – to be the top culinary concept trend for 2018. “Living in the heart of the nation’s breadbasket means Iowa restaurateurs can literally look out their windows, and find local ingredients,” said Jessica Dunker, president and CEO of the Iowa Restaurant Association. “Other top trends also name simplicity, back to the basics and farm-branded items as top concept trends which are our state’s culinary wheelhouse.” The National Restaurant Association surveyed 700 American Culinary Federation members in October – November 2017, asking them to rate 161 items as a “hot trend,” “yesterday’s news,” or “perennial favorite” on menus in 2018.

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Iowa Restaurant Association  The Iowa Restaurant Association provides advocacy, education and promotional support to Iowa’s restaurant and tavern industry. www.restaurantiowa.com Media Contact: Katelyn Kostek Public Relations Specialist kkostek@restaurantiowa.com 515-276-1454

October 31, 2017 – Des Moines, IA – Earlier this month, the Iowa Restaurant Association, along with The Soyfoods Council and the Iowa Beef Industry Council, set a new standard for unique proteins on a plate. The Iowa Restaurant Association’s 2017 Culinary Competition challenged top chefs across Iowa to create an entrée featuring beef flank steak and a soy based side dish or sauce. The two unexpected Iowa products combined to create an exemplary event which showcased the versatility of both beef and soy in a wide variety of dishes. “These award-winning creations span ethnic, fine dining, and casual palates,” said Linda Funk, Executive Director of The Soyfoods Council. “This speaks highly to not only the creativity and professionalism of the chefs, but the adaptability of the products to any style of cuisine.” Results and Winning Dishes 1st Place – Chef Jason Culbertson, The Hotel Julien, Dubuque Recipe: Korean BBQ Beef Flank Steak with Soy Mushrooms Over Miso Ginger Butternut Squash 2nd Place – Chef Wallace Franklin Jr., The Whiskey House & Bourbon Grill, Ankeny Recipe: Beef Flank Steak Tartare with Smoked Tofu Foam People’s Choice – Chef Oscar Hernandez, 712 Eat + Drink, Council Bluffs Recipe: Beef Flank Steak and Frites with a Chili Tofu Mayo Event Recap The chefs first presented their dishes to a team of judges who traveled to each competitors’ restaurant to taste and score their creations. Judges included Chef Robert Anderson CEC-CCE, Executive Chef and Program Chair at the Iowa Culinary Institute, Des Moines Foodster Blogger Nick Lucs, and representatives from event sponsors The Soyfoods Council and the Iowa Beef Industry Council. The chefs then prepared sample-sized portions of their dish for nearly 300 attendees at a People’s Choice event held at The Atrium at Capital Square in Des Moines on Oct. 5. Awards and cash prizes were given to the winner, runner-up, and People’s Choice winner.

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About The Soyfoods Council The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice market about the many benefits of soyfoods. Iowa is the country’s number one grower of soybeans and is the Soyfoods Capital of the world. www.thesoyfoodscouncil.com About the Iowa Beef Industry Council The Iowa Beef Industry Council is funded by the $1-per-head National Beef Checkoff Program and the $0.50-per-head Iowa State Beef Checkoff. Checkoff dollars are invested in beef promotion, consumer information, research, industry information and foreign market development, all with the purpose of strengthening beef demand. For more information, visit www.iabeef.org. About the Iowa Restaurant Association The Iowa Restaurant Association is an advocacy organization supporting Iowa’s industry with educational and promotional programs across the state. www.restraurantiowa.com Media Contact: Katelyn Kostek Public Relations Specialist Iowa Restaurant Association kkostek@restaurantiowa.com 515-276-1454

September 25, 2017 – Cedar Rapids, IA – Via Sofia’s Italian Kitchen Owner/Operator John Khairallah has been selected as the first ever Iowa Restaurant Association American Dream Award winner. Khairallah will be recognized at an award ceremony at the Temple for Performing Arts in downtown Des Moines on October 5^th. This award honors an individual who has had to overcome significant obstacles in order to achieve their goals in the restaurant industry.

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Iowa Restaurant Association The Iowa Restaurant Association is an advocacy organization supporting Iowa’s restaurant and bar industry with educational and promotional programs across the state.

Media Contact: Katelyn Kostek Public Relations Specialist kkostek@restaurantiowa.com 515-276-1454

September 25, 2017 – Des Moines, IA – Paul Rottenberg, President of Orchestrate Hospitality in Des Moines, has been named the Iowa Restaurant Association’s 2017 Restaurateur of the Year. Rottenberg will be recognized at an awards ceremony at the Temple for Performing Arts in downtown Des Moines on October 5th. Orchestrate Hospitality is the managing company of popular greater Des Moines restaurants including: Centro, Django, Gateway Market & Café, Zombie Burger, Malo, Bubba and others. This award honors the restaurant, bar or tavern owner(s) who demonstrates originality, quality and service to customers, has impacted their community, and has contributed to the positive image of the hospitality industry in Iowa.

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Iowa Restaurant Association The Iowa Restaurant Association is an advocacy organization supporting Iowa’s restaurant and bar industry with educational and promotional programs across the state. Media Contact: Katelyn Kostek Public Relations Specialist Iowa Restaurant Association kkostek@restaurantiowa.com 515-276-1454

August 16, 2017 – West Des Moines, IA – Fried food wasn’t the only foodie favorite at the 2017 Iowa State Fair.  On Monday, hungry fair-goers sampled original soft silken tofu-based salad dressing creations from four local, professional chefs including this year’s champion Chef Tag Grandgeorge from Le Jardin. The competition, which was hosted by The Soyfoods Council and the Iowa Restaurant Association, took place in the Agriculture Building where crowds watched each chef make and discuss their dressings in front of a panel of professional judges. Top Chefs Wow the Crowd The competing chefs were challenged to make salad dressing recipes which used Mori-nu Soft Silken Tofu as the base of the dressing, were consumer friendly, and were delicious enough to put on a restaurant menu.  Each chef demonstrated the process of making the dressing and then served four judges as well as a crowd of fair-goers. Grandgeorge Wins Chef Grandgeorge took home the gold with a creamy Sesame Ginger Tofu Dressing over a kale salad with candied walnuts, roasted sweet potatoes, and bacon. Other competing chefs included: 2nd Place: Chef Lisa LaValle, Trellis, Des Moines – Lemon Poppy Seed Dressing 3rd Place: Chef Patti Weidner, Hy-Vee, Des Moines – Spicy Toasted Sesame Tofu Dressing 4th Place: Chef Jacob Carnes, Goldfinch, Des Moines – Asian Inspired Tofu Vinaigrette All participants received cash prizes. Contest judges included Iowa Soybean Association Board of Director member and Iowa farmer, Steph Essick; Iowa farmer and Food & Swine Blogger, Cristen Clark; Des Moines Register Food & Dining Reporter, Brian Carlson; and Chairman of the Iowa Restaurant Association Board of Directors, Mike Holms. All of the chefs’ recipes are available online at both the Iowa Restaurant Association and The Soyfoods Council websites: www.restaurantiowa.com and www.thesoyfoodscouncil.com.

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About The Soyfoods Council: The Soyfoods Council is a non-profit organization, created and funded by Iowa soybean farmers, providing a complete resource to increase awareness of soyfoods, educate and inform media, healthcare professionals, consumers and the retail and foodservice market about the many benefits of soyfoods. Iowa is the country’s number one grower of soybeans and is the Soyfoods Capital of the world.

About the Iowa Restaurant Association The Iowa Restaurant Association is an advocacy organization supporting Iowa’s industry with educational and promotional programs across the state. www.restraurantiowa.com.

Media Contact: Katelyn Kostek Public Relations Specialist Iowa Restaurant Association kkostek@restaurantiowa.com 515-276-1454

August 4, 2017 – West Des Moines, IA – Over the past week, the Iowa Restaurant Association has received a number of questions about the use of copper cups in serving of Moscow Mules and other summer beverages.  Much of the confusion has stemmed from a recent Advisory Bulletin issued by the Iowa Alcoholic Beverages Division about the use of copper mugs. The Iowa Restaurant Association has been in contact with both the ABD and the Department of Inspections and Appeals (DIA) on the issue. According to the ABD, this bulletin was issued after a licensee was advised by DIA that the mugs it was using did not meet federal Food and Drug Administration (FDA) food safety standards. Because licensees/permittees who serve alcoholic beverages must comply with applicable federal and state food safety regulations, the ABD decided to issue an advisory bulletin last week. To clarify, the Iowa Alcoholic Beverages Division does not inspect or issue citations over copper mugs or cups.  An establishment cannot lose their liquor license simply because they have copper mugs or cups. An ABD investigator, like any patron, can refer an establishment to the Department of Inspections and Appeals if they are concerned about a food code violation — in this case unlined copper cups — but that is the limit of the Division’s authority in this situation. In conferring with the Department of Inspections and Appeals, the organization that oversees all of the state’s food inspectors and inspections, the use of copper cups or mugs for drinks in establishments across the state is not a major concern.  This regulation has been in the FDA Food Code since 1976.  Because it is a 40+ year old code, most copper cups and mugs sold in the United States are already lined with tin, stainless steel, or a lacquer — all of which are perfectly safe to drink from at any temperature. This interior lining prevents chemical reactions between copper and the ingredients of the drink and also prevents copper from leaking into a cocktail. Non-lined cups are difficult to source from commercial providers, but to be sure your cups are in compliance, look at the interior to see if they are lined with another metal or confirm with your purveyor that your cups are NSF approved. Copper exists naturally in small quantities in the human body. It’s necessary to help regulate oxygen in the blood stream, and is even found in minute amounts in our drinking water, but too much copper can cause major health problems. While acute cases of copper poisoning can be treated, long-term overconsumption of copper can lead to copper toxicity, which affects multiple systems in the body. Heating copper to hot temperatures and cooking acidic food in copper cookware present the greatest risk of ill effects.  For those serving drinks in copper cups, it is worth ensuring you have NSF approved cups. The FDA Food Code, as well as the Plumbing Code, outline regulations related to copper utensils and copper plumbing.  As an example, carbonators (pop and carbonated beverages) cannot have copper plumbing because they are highly acidic and, in the past, copper poisoning has resulted from acidic beverages leaching out the copper when going through these units. There is currently no state data showing how many cases, if any, of copper poisoning have been linked to consuming a beverage from a copper cup.

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Iowa Restaurant Association The Iowa Restaurant Association protects, promotes, educates and advocates on behalf of Iowa’s hospitality industry with legislators, regulators, media and the public.  For more information visit www.restaurantiowa.com. Media Contact: Katelyn Kostek Public Relations Specialist kkostek@restaurantiowa.com 515-276-1454

March 1, 2017 – Waterloo, IA – The self-proclaimed “Dream Team” from Waterloo West High School was crowned the state’s culinary champion yesterday at the 2017 Iowa ProStart® Invitational hosted at the Iowa Events Center by the Iowa Restaurant Association Education Foundation. This is the third year in a row that Waterloo West has won the state culinary championship. The team of five students will represent Iowa at the National ProStart Invitational in Charleston, SC, April 28-30, where 400 students from across the country will be competing for millions of scholarship dollars. “Top Chef” Style Culinary Competition Culinary teams were given 60 minutes to prepare a three-course meal using only two butane burners. Teams then presented their dishes to a panel of industry professional judges from across the state to taste and critique. Their cooking techniques, knife skills, sanitation, and teamwork were also evaluated. Runners-up in the culinary competition included: 2^nd place – Waukee High School 3^rd place – Burlington High School ProStart – Equal Parts Hands-On Culinary Training and Entrepreneurial Education ProStart® is a nationwide, two-year, career and technical education program that develops high school students into tomorrow’s leaders and workforce. Similar to the AP model in other academic areas, it includes national certification exams, grants post-secondary credits and an industry-recognized credential. It’s equal parts entrepreneurial/management education and hands-on culinary arts training. ProStart students learn practical skills, build business savvy, and develop leadership abilities in the classroom so they can walk into the real world ready to make an impact in the hospitality industry and beyond.

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Iowa Restaurant Association Education Foundation (IRAEF) The IRAEF is the leading education resource for the development of a professional and highly-skilled hospitality workforce in the state of Iowa, building connections between educational entities and industry employers seeking trained, qualified students and job candidates.

Media Contact: Katelyn Kostek Public Relations Specialist Iowa Restaurant Association Work: 515-276-1454 Cell: 515-988-5102 kkostek@restaurantiowa.com