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Want to be a food philanthropist? You may be protected from liability and get a nice tax break.
Outdoor dining helped offset sales losses in the spring and summer, but what will dining out look like as the weather turns colder?
Pathogens can move around easily, spreading from food or unwashed hands to prep areas, equipment, utensils, and other food. But you can prevent it.
With a new podcast series, MFHA and the Association aim to break down barriers and teach the benefits of cultural intelligence in the workplace.
Multi-concept Chicago operator adapts menu, unit design and service models in recently opened restaurant.
Campaign promotes rules for safe food handling, which is even more important during the coronavirus threat.
The Association’s state-by-state COVID-19 resources are comprehensive, growing in number, and updated regularly.
Operators increasingly report unpleasant confrontations with customers who declare their right to refuse face coverings. What recourse to you have handling this situation?
Our Restaurant Law Center offers this guidance on what you can do to protect your restaurant and employees from coronavirus.
While your restaurants operate according to state and local COVID-19 guidelines, everyone plays a role in maintaining public safety, including you, your employees and your guests.
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