Home / News & Media / Headlines
The latest from the Association.
Michaela Mendelsohn says one of the most important things she does is try to improve the working environment and career opportunities for transgender employees.
Our ServSafe Alcohol team offers five tips to ensure the safety of your customers, employees and business on the holiday.
June is Pride month, and restaurant employees and customers are recognizing the impact the LGBTQ community is making on our industry.
The food and beverage director for Legends Hospitality never imagined that his first job in our industry would lead to the rewarding career he has today.
Expanding AHPs will allow smaller and mid-sized businesses to offer employees benefits on par with larger companies.
The husband-and-wife owner-operators of this Sarasota, Fla.-based restaurant company are committed to helping end the problem of illiteracy.
As the FDA finalizes changes to the new version of its Food Code, Vito Palazzolo, our food-safety expert, explains how it will affect our industry and the way we serve food.
The National Restaurant Association honored and celebrated the life of Ella Brennan, the legendary Louisiana restaurateur, who died at age 92.
It is aimed at ending unacceptable behaviors and practices that endanger the safety and well-being of employees.
Discover products that are changing the way restaurants do business at the National Restaurant Association Show.
The National Restaurant Association honored the late Joe Fassler with its 2018 Industry Legends Award, which was presented during the Silver & Gold Plate gala in Chicago.
Our new research finds that 34 percent of all adults will go to a restaurant to celebrate the special occasion this year.
As restaurant employees and guests become more diverse, it's important to understand how to capitalize on the diversity, says MFHA's Gerry Fernandez.
High-school students from Missouri and Connecticut were the big winners at this year's National ProStart Invitational in Providence, R.I.
Want to attract more millennials into your restaurant? Focus on authenticity and transparency.
The company is working with our Educational Foundation to prepare the apprentices for rewarding careers in the restaurant and hospitality industry.
The initiative will help smaller businesses provide quality, affordable health care to their employees.
When Susie Hultquist's daughter was diagnosed with food allergies, she decided they would not make her child's life unmanageable. She created Spokin, an app to make dining out easier.
As we celebrate International Women’s Day, meet Katherine Lam, president and co-owner of Bambuza Vietnam Kitchen in Portland, Ore. She is part of our Portland Women Stir the Pot event on March 13. Here is her story.
Restaurants are the nation’s second-largest private-sector employer, with one of the most diverse workforces in the country. They're in a key position to drive gender equity.
The leaders of the food industry’s three main business associations helped the Women's Foodservice Forum kick off its initiative supporting gender equity.
Three female restaurateurs offer advice on how to succeed in business.
Don Thompson, Junior Bridgeman and J. Phillip Holloman are successful business leaders committed to promoting diversity and inclusion. Here's a look at their careers.
New research from the National Restaurant Association highlights steps restaurants are taking to protect the environment.
The two guides help restaurants implement strategies and best practices to cut food waste.