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From white tablecloth restaurants to fast food franchises, New York enjoys the culinary diversity of more than 36,000 eating and drinking establishments. Currently, the foodservice sector makes up the largest portion of the State’s tourism industry, employing more than 428,000 people and posting sales of more than $20 billion. The key role the industry plays in New York’s economy is highlighted by the fact that despite the devastating financial impact of September 11 the industry is expected to grow by 3.5%.
Since 1935, the New York State Restaurant Association (NYSRA) has served as the voice of the foodservice industry and has grown to represent nearly 7,000 restaurants from Montauk to Massena. Under the direction of Fred Sampson (1961 to 1993) the activism and voice of the organization increased significantly. During this period the organization not only became more involved in legislative and regulatory affairs, it also developed a number of programs to meet the increasing needs of its members. Implementing low-cost workers compensation, disability and health insurance programs helped NYSRA continue to grow its membership and strengthen its voice.
In 1994, Rick Sampson assumed the helm of the organization. As President and CEO, he continues to lead NYSRA forward as it grows and prospers. During his tenure, the headquarters office was moved to Albany to be closer to the Capitol and serve as the industry’s political watchdog and in 1999, NYSRA purchased its own building.
Also in 1994, the Association began sponsoring the New York Restaurant and Foodservice Show at the Jacob Javits Center. Over the years, this event has provided the foodservice community and the public with an unparalleled opportunity to see the latest in products and technology. Through NYSRA’s hard work and commitment, the annual Show has grown to more than 20,000 attendees and 700 exhibitors.
One of the most important accomplishments in recent years was the establishment of the Educational Foundation in 1999. One of the primary goals of the Educational Foundation is to oversee and implement the National Restaurant Association’s ProStart program in high schools throughout the state. ProStart combines on the job mentoring and classroom instruction for juniors and seniors interested in pursuing a career in the foodservice industry. Students learn how to prepare food, place and receive orders, control costs, handle food safely and other managerial skills. To graduate, the students must complete 400 mentoring hours and two years in the classroom. The students are also tested and certified at the end of the junior and senior years. The students can then choose from a number of colleges that are linked to NYSRA’s program including Schenectady Community College, Paul Smith’s College, SUNY Plattsburgh and the Culinary Institute of America in Hyde Park. To date ProStart is being taught in 14 schools and impacting more than 1000 students.
For almost 70 years, NYSRA has been dedicated to protecting, promoting, representing, and educating our members so that they can better serve the public. By pursuing this straightforward goal, we have become one of the most effective trade organizations in the state. As we enter the 21st century, the New York State Restaurant Association looks forward to the opportunities ahead and the continued prosperity for all of New York.
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