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The latest from the Association.
Restaurant job growth is expected to be choppy in the months ahead, following the initial bounce of 3 million jobs in May and June.
Pandemic has pushed health and nutrition to center stage of restaurants’ social responsibility platforms.
There’s a lot restaurateurs can do to make the order-handoff to drivers go smoothly and safely.
Trained to prevent the spread of foodborne illnesses, inspectors look to ensure restaurants comply with guidelines to help prevent the spread of coronavirus, as well.
Worried about someone getting infected and suing your restaurant when you’ve taken reasonable steps to comply with ever-changing guidelines? Keep up with the legislation.
Social distancing, hand washing, and wearing a mask prevent contracting and spreading the disease, but healthy foods can also support and improve overall health.
MFHA’s Gerry Fernandez talks with operators about supporting minority employees.
Tweaking menus during COVID-19? Customers with allergies are counting on ingredient list transparency and accuracy.
Expanded regulations allowing the sale could help juice up revenues lost during the pandemic.
While people are eager to visit restaurants again, many are concerned about COVID-19 exposure; building their trust will rebuild your business.
The total shortfall in restaurant and foodservice sales reached an estimated $145 billion during the first four months of the pandemic.
Even as they struggle with the pandemic, operators are donating food, hosting conversations, and supporting just causes during this critical time.
The Association’s Restaurant Law Center offers guidance on what to do next.
The supply chain faced challenges at the outset of the coronavirus outbreak, but experts say production is now nearly back to normal.
If you’re welcoming customers back to dine in, you’ll want to add supply receiving and other back-of-house protocols to your coronavirus safety arsenal.
Learn to avoid the practices that can get you fined.
Plant-based meat selections appeal to meat eaters in a way traditional vegetarian substitutions haven’t.
Formed over time and assembled from multiple resources, detailed checklist covers a full gamut of reopening to-do tasks.
Restaurants follow safe food handling protocols as a matter of course, but new practices are called for to reduce the spread of coronavirus. Now you can show how you’re actively reducing risk.
The impressive two-month employment bounce only marks the beginning of a long climb back to pre-coronavirus staffing levels.
Operators who emphasize personal safety and ramp up technology are the ones who will attract consumers who want to dine at restaurants again.
In this first of a five-part nutrition series, we look at the impact of plant-forward additions to restaurant menus
Operators will have to help customers navigate a new set of ground rules as they return to restaurants.
The National Restaurant Association is compiling regularly updated lists of reopening regulations, food-safety training reopening regs, mask requirements, and state off-premises alcohol permissions.
Marcus Samuelsson, Carla Hall lead discussion on what can be done to provide equity in the restaurant industry.