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The latest from the Association.
Leading restaurant company pros swapped tips on purchasing, packaging and recruitment at our Supply Chain Management conference.
Food-safety professionals shared training and tips on how to respond to incidents in a way that protects guests, employees and the business.
Labor force growth will be dominated by older adults during the next decade, which will have implications for the restaurant workforce.
The tide of new technology may seem overwhelming, but it promises to enhance the hospitality at the heart the restaurant industry.
Honored by his food safety and quality assurance peers from across the industry, Jorge Hernandez knows an effective food safety program when he sees one.
The world and workplace are increasingly multicultural. Enhance your cultural intelligence and embrace diversity to benefit your business.
The initiative will help cooks advance their careers and continue the industry's commitment to diversity inclusion.
Your National Restaurant Association membership entitles you to discounts on great products and services. Visit our new Marketplace.
This one credit provides substantial savings, but many restaurateurs don't know about it.
New report explores how operators of all sizes are harnessing technology to drive and manage off-premises sales.
Learn from a top Chick-fil-A exec how the company innovates.
The regulation is set to take effect Jan. 1, 2020.
Week 4 of National Food Safety Month focuses on reinforcing the importance of food safety with staff members. It will protect your guests and business.
One-half of baby boomers want to use takeout and delivery more often.
Six in 10 millennials give the economy negative marks.
Cities and states are imposing new restrictions or bans on certain types of packaging used in restaurants.
For week 3 of National Food Safety Month, we're offering free tools on how to improve your restaurant’s Food Safety Management System.
The Qualified Improvement Property (QIP) glitch correction remains our top tax policy priority as Congress returns to session.
The number of households with income above $100,000 jumped 29 percent during the last seven years.
As the Restaurant Innovation Summit approaches, we set the creative-thinking process in motion with lots of great examples.
More sustainable packaging and less food waste headline D.C. discussion
Great hospitality, good food and good times are just some of the reasons why consumers love our industry.
Odom's donation brings the two-year program, which teaches culinary arts and management skills, to local students interested in industry careers.
This week we’re sharing information on encouraging employees to provide input if improvements to a Food Safety Management System are needed.
There’s an art to assembling a team of effective innovators; a diversity of skills is a key part of it