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The latest from the Association.
New training and certification program helps operators develop workforce for the long-term.
Discussion serves a blend of information, personal stories, and expert advice.
With several states reporting cases of the virus, here is some information on it and tips to help reduce potential outbreaks.
The decline is the result of the current operating environment and operators' weakening future expectations.
The restaurant industry added more than 10,000 locations for the third consecutive year.
Restaurateurs and researchers deliver great advice on third-party delivery at the Marketing Executives Group conference.
Although restaurants will add more than a half-million jobs for the seventh consecutive summer, hiring will be somewhat curtailed in 2019.
Teen restaurant employment is at its highest level since 2007, but long-term projections suggest a downward trend.
Older adults were the fastest-growing cohort of restaurant employees in recent years.
The Association’s President and CEO, Dawn Sweeney, led a panel on the future of dining that explored how chain leaders think the industry will respond.
Exhibitors offered industry professionals an up-close look at some items that could help drive sales at their restaurants this year and in the future.
The program's goal is to prepare the industry’s workforce for professional advancement and career opportunities.
Eure, owner-operator of Angus Barn in Raleigh, N.C., and an Association board member, received the award for her lifetime of achievement.
The Show this year is extra-special because it is where the Association is celebrating its Centennial anniversary and 100th edition of the convention.
Kennedy will lead the Association’s public affairs team, its advocacy initiatives and lobbying efforts.
Millennials are particularly downbeat about their personal economies.
Four in 10 adults say they are not eating at restaurants as often as they would like.
After years of looking for affordable insurance coverage for employees, smaller operators say it is starting to get a little easier.
The two first-place teams were best among 400 contestants competing at this year’s ProStart Invitational in Washington, D.C.
The executive chef of Sweet Home Café told NPSI competitors to be open to learning and embrace different cultures and their impact on food.
Knight will assume all CEO responsibilities this July, immediately following TRA Marketplace, the association’s largest annual event.
Nearly half of restaurant job openings in 2018 were filled by either first-time workers or promotions.
The restaurant industry continues to add middle-class jobs at a much stronger rate than the overall economy.
The turnover rate in the restaurants-and-accommodations sector rose to a post-recession high of 74.9 percent in 2018.
Chef Robert Levinsohn weighs in on ProStart and what motivates today’s incoming workforce.