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The latest from the Association.
Multi-year study shows operators save thousands by using energy-efficient equipment.
While the impact of stimulus checks will fade in the coming months, economic fundamentals remain conducive for continued spending growth.
As a new administration hits its first 100 days, what changes can we expect to federal tipping regulations?
Bloomin’ Brands, Tampa Bay, Fla., launches a delivery-only virtual brand called Tender Shack and grows it to 750 outlets.
Leading guidance is updated whenever new information emerges to support safe dining practices.
Operators talk about changes they made, and how they’ll affect business forever.
More than 8 in 10 restaurant operators say their staffing levels are lower than what they would normally be in the absence of COVID-19.
The casual dining chain’s former and current CEOs share thoughts on how restaurants can attract more talent.
May is National Allergy Awareness Month. Add sesame to your list when training staff to handle guests with food allergies.
Good news for restaurant owners hit hard by the COVID-19 pandemic: Relief funds just for small hospitality businesses.
The American Rescue Plan Act extends the Employee Retention Tax Credit to Dec. 31.
Culinary icon’s charitable arm donates $135K to 27 schools across the country.
Policy expert Shannon Meade explains the Association’s immigration reform policies, and it’s importance to the workforce.
Our new step-by-step resource guides you through the application process.
Patrick Guzzle, VP of Food Science and Industry, talks about vaccines, safety protocols, and the importance of handwashing.
Industry experts look at sustainability and sourcing more than a year since COVID-19’s onset.
With necessity the mother of invention, eateries find creative ways to celebrate May 9.
Public Affairs conference focuses on how bipartisanship in the House and Senate could help business.
COVID-19 impacts two Chicago pizzerias’ approaches to menu and operation generating changes good enough to keep.
Despite the broad-based gains, restaurant employment remains below pre-pandemic levels in every state.
Warmer weather and additional stimulus payments bolstered consumer spending in restaurants.
Execs from Tropical Smoothie Cafe, Taco Bell, and KFC discuss supply challenges, and the return of sustainability practices.
Homestyle cooking and comfort food thrives off-premises, while updated technology makes ordering seamless.
Inclusive restaurants embrace diversity and know how to make their customers and crews feel welcome, an approach that pays dividends on many levels.
In some instances, alcohol-to-go means beer and wine delivery only, but could also include liquor delivery, and may or may not include cocktails.