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The latest from the Association.
Comprehensive guide, updated daily, houses all state ordinances in one place so operators can quickly understand how to comply with the rules and share resources.
It’s time to laser-focus on your takeout and drive-thru business.
The industry is having to adapt quickly to a socially distanced world; it’s a far cry from business as usual.
Reducing food waste in your restaurant operation doesn’t have to be overwhelming. Start with a few, easy-to-implement steps and grow at whatever rate you can manage. Every effort counts.
Do you want to know the future? Look at your up-and-coming customers, not just college kids on the cusp of employment or full-fledged consumer status. Go down the line a bit, to elementary- and middle-schoolers.
What should your business do to prepare for a pandemic? Here are 10 steps to take now!
Is your operation set up to take advantage of the new employee pool coming down the pike?
As she takes the helm at SodexoMAGIC, the food industry veteran shares knowledge that helped shape her career in business.
The stories behind this year’s Ambassador of Hospitality, Restaurant Neighbor and Faces of Diversity award winners are worth hearing and sharing.
Location-based marketing is now about audiences instead of individuals
Nearly half of restaurant job openings in 2019 were filled by either first-time workers or promotions.
The restaurant industry is adding middle-class jobs at a faster pace than the overall economy.
Spring is a terrific time to reflect on where your business is at, and where you’d like it to be. Assess what’s not working, declutter and freshen up. Follow these spring cleaning tips to improve your brand, operations and bottom line.
Nearly 33 million people celebrate St. Patrick’s Day every year. Here are some tips on how you can increase sales on the holiday.
ServSuccess and the Apprenticeship Program work well alone – and together – to help develop career paths for your restaurant employees. Here’s the difference between the two and how they can connect.
All agree that mentoring and sponsorship are key to advancement
The Association’s annual State of the Restaurant Industry is out. Report highlights key avenues for growth for the coming year and beyond.
The Association has worked for more than five years to advocate for the type of change enacted in the National Labor Relations Board's final rule.
In celebration of Black History Month, Marvin Irby, interim president and CEO, shares his take on diversity and inclusion in the restaurant and foodservice industry.
Grant will enable the National Restaurant Association Educational Foundation to establish training programs in Louisiana.
At our HR & Risk and Safety Conference, hiring/recruiting expert Mike Bensi explained how good onboarding impacts employee retention.
Customers are clear about what they’re looking for. Are you delivering?
University and high-school foodservice directors weigh in on what today’s young people are expecting from their schools’ dining programs.
The longest economic expansion on record will continue in 2020, albeit at a somewhat slower pace, according to Association projections.
With Valentine’s Day approaching, love is in the air. But if you’re not in love with your point of sale because it’s unreliable and hard to deal with, it’s time for a change.