Ready for the role
As co-owner of one of New Jersey’s best-known restaurants, The Frog and the Peach in New Brunswick, and newly appointed chairwoman of the New Jersey Restaurant Association, Betsy Alger knows a thing or two about dining in the Garden State.

As the first woman chairwoman in the NJRA’s history, did you find the role at all intimidating?
No, I did not. I do think that the first month or two (this is a one-year position) the eyes of membership and the board are on whoever is the new chair, but I think it is mostly about leadership style. From the get-go I have felt supported by the other directors, staff and members. I feel as though I have their vote of confidence. I was a little surprised about what a big deal it seemed to be that I was the first woman chairperson in the 66-year history of the association. I look forward to a time when being the first woman whatever is not a big deal, but since it is, and that it brought attention to the NJRA is a good thing.

The way the bylaws for the NJRA are crafted, the road to chairperson of the association is incremental. During my four years on the executive committee, I served on every committee and chaired most. For an association run by committees, that’s a pretty thorough training program! I was ready for the role. I think when you are prepared for something you are less likely to be intimidated.

What are some of the newest trends in the state’s restaurants?
Food cost and the cost of energy are cutting into our very small bottom lines. Trends that are a reaction to the down-turned economy include the introduction of prix fixe menus. Some of the more upscale restaurants are introducing lower cost/lower priced bistro-style menus. Other restaurants are discounting in hopes that this will bring in more people. And some restaurants are not hiring replacement staff when someone leaves — if you aren’t doing the business to justify the payroll you can’t afford the fluff. So far, in my circle, I have not seen anyone laying off staff.

Other trends not related to this blip are the move to organic food and locally produced foods and the introduction of “green practices.” This includes: energy-efficient lightbulbs, green cleaning products, biodegradable takeout containers, autos fueled with recycled fryer grease and solar energy.

Read the entire interview in the new July/August issue of New Jersey Countryside Magazine. Click here to get one free bonus issue and save more than 80% on a subscription.