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2010 3rd Quarter Report
From the American Staffing Association
May 24, 2010
Staffing Creates More Jobs
Results of First Quarter Employment and Sales Survey
Employment in the U.S. staffing industry in the first quarter of this year ticked up compared with the same period last year, according to survey data released today by the American Staffing Association. It was the first such improvement after nine consecutive quarters of year-to-year declines.
America's staffing companies employed an average of 2.0 million temporary and contract workers per day from January through March. That’s an increase of 0.8% from the same quarter last year. In contrast, staffing employment in the first quarter of last year was down 27.9% from the same period in 2008.
"Staffing employment started to grow last July as the economy began to recover from the recession," says Richard Wahlquist, ASA president and chief executive officer. "But the staffing industry took such a massive blow early last year—demand dropped 30%—that it has taken months of improving conditions to show up in year-to-year comparables. Over the past several months, the staffing industry has been creating more private sector jobs than any other industry in the U.S. We are optimistic that America's staffing companies will continue to show robust job growth in the second half of this year."
Staffing sales in the first quarter of this year totaled $14.3 billion, according to ASA survey results, a 10.2% increase over the same period last year. This was the first instance of year-to-year sales improvement since the first quarter of 2008.
May 24, 2010
Staffing Creates More Jobs
Results of First Quarter Employment and Sales Survey
Employment in the U.S. staffing industry in the first quarter of this year ticked up compared with the same period last year, according to survey data released today by the American Staffing Association. It was the first such improvement after nine consecutive quarters of year-to-year declines.
America's staffing companies employed an average of 2.0 million temporary and contract workers per day from January through March. That’s an increase of 0.8% from the same quarter last year. In contrast, staffing employment in the first quarter of last year was down 27.9% from the same period in 2008.
"Staffing employment started to grow last July as the economy began to recover from the recession," says Richard Wahlquist, ASA president and chief executive officer. "But the staffing industry took such a massive blow early last year—demand dropped 30%—that it has taken months of improving conditions to show up in year-to-year comparables. Over the past several months, the staffing industry has been creating more private sector jobs than any other industry in the U.S. We are optimistic that America's staffing companies will continue to show robust job growth in the second half of this year."
Staffing sales in the first quarter of this year totaled $14.3 billion, according to ASA survey results, a 10.2% increase over the same period last year. This was the first instance of year-to-year sales improvement since the first quarter of 2008.
In 12x8-inch glass baking dish, combine all marinade ingredients; mix well. Place 1 chicken piece, smooth side up, between 2 pieces of plastic wrap or waxed paper. Working from center, gently pound chicken with rolling pin or flat side of meat mallet until about 1/4 inch thick. Repeat with remaining chicken breasts. Place chicken breasts in marinade, turning to coat all sides. Cover. Refrigerate 4 to 6 hours, turning occasionally. Prepare charcoal fire for grilling. Drain chicken breasts, reserving marinade. When ready to barbecue, place chicken breasts on grill about 8 inches from medium coals. Cook 8 to 10 minutes or until chicken is fork tender and juices run clear, turning once and brushing with marinade. Meanwhile, spread margarine on one side of each bread slice. Place bread slices, margarine side down, on grill when turning chicken. Cook until lightly browned; set aside. Place 1 tomato slice, 2 avocado slices and 1 slice cheese on each chicken breast. Cook an additional 2 to 5 minutes or until cheese begins to melt. Place each chicken piece between grilled bread slices. Makes 4 sandwiches. From Classic Pillsbury Cookbook
MARINADE
- 1 cup orange juice
- 1/3 cup lemon juice
- 1/4 cup oil
- 1 1/2 teaspoons lemon
- Pepper Seasoning
- 1 lb (4 pieces) boneless, skinless chicken breasts
- 8 slices sourdough French bread (cut diagonally, ¾ inch thick)
- 1/4 cup margarine or butter, softened
- 4 slices tomato
- 1 avocado, peeled, cut into 8 slices
- 4 slices (4 oz) Monterey jack cheese
From Classic Pillsbury Cookbook
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