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The latest from the Association.
For years, women have impacted the way food is prepared and served, and how restaurants are developed, operated and managed.
Restaurateurs indicate same-store sales, traffic were contributors; almost half say they expect sales to rise over next six months.
The Multicultural Foodservice & Hospitality Alliance's Gerry Fernandez talks about diversity and inclusion in our industry.
Join us in Chicago for our annual Show and centennial celebration. Attendees will also get a look at the industry's latest culinary, equipment and technology breakthroughs.
How manufacturers are developing more innovative, safer delivery packaging
The partnership will help train apprenticeship employers on unconscious bias and similar topics.
The school is honoring Sweeney for her leadership and achievements in the foodservice industry.
The ABCs of payments, from credit and debit-card payments to mobile payments.
You will want to factor in such factors as equipment, costs and security.
Are credit-card surcharges allowed? Get answers to these and other card-related questions.
Even with the transition to chip cards well underway, restaurants and other businesses still have questions
Understand your costs when guests pay with credit or debit cards.
Learn what goes on behind the scenes when a customer dips a card or uses their mobile device to pay for a restaurant meal.
As Valentine's Day approaches, restaurants should get ready for an influx of guests.
Our new chairman Joe Essa discusses the Association's work during its centennial year.
During Black History Month, we're paying tribute to African Americans' contributions to the restaurant industry.
Power List focuses on industry's work to hire more female executives.
Tthe new officers provide critical leadership to ensure the restaurant industry’s continued growth and success.
A new report examines student ideas for innovation, efficiency and technology from the National ProStart Invitational.
More chefs are making dishes from scrap ingredients, as zero-waste cooking trends to No. 3 in our What's Hot report.
Global flavors trended high throughout our What's Hot report, including condiments, sweets and kids' meals.
Veggie-forward cuisine and plant-based protein are among top food trends in 2019.
Chefs identified cannabis/CBD-infused food and beverages as the top trends for 2019.
What will consumers order in 2019? Think plant protein, global breakfast dishes and veggie-carb substitutes.