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The latest from the Association.
$1.9 trillion pandemic aid package contains $28.6 billion in direct aid to restaurants.
Two Gen Y women entrepreneurs are defining the next wave of ghost kitchen operations.
Operation’s biggest changes: more delivery, ordering in bulk, and kicking up communication.
Following one tough year, the industry honors Women’s History Month and assesses what the post-COVID-19 future holds.
The company rewarded its 80,000 employees, and injected $8 million into the global small business and restaurant industry.
Operators at our IT half-day event talk about embracing technology to survive the pandemic, and the unforeseen silver linings encountered in the process.
The shortfall in restaurant employment from pre-pandemic levels is nearly three times larger than the next closest industry.
Help us find the best products and services in technology, safety and health solutions, and sustainability.
Best practices frame relationship between restaurants and third-party delivery companies.
During the Texas deep freeze, CFO Tim Williams helped those in need, and participated in an MFHA Black History Month webinar.
Association policy team sees opportunities related to immigration reform and infrastructure improvements.
Stan Harris, LRA president and CEO, weighs in on the tax law changes that could provide restaurants with big credits.
Six in 10 operators think it will be at least 7 months before business conditions return to normal for their restaurant.
While many restaurants saw off-premises sales rise during the pandemic, it wasn’t enough to make up for their lost on-premises business.
Chip Wade offers some tips on advancing to the next level, and maybe growing your own restaurant into a chain.
Time spent managing employee shifts, PTO, overtime, and full and part time status is time away from customers and coaching the crew.
More adults are watching TV and gaming than before the pandemic. Restaurants are tapping the trend in clever ways.
The awards honor products and solutions that help industry professionals work smarter, safer and more sustainably.
January’s gain was a step in the right direction, but monthly sales remain nearly $11 billion below their pre-coronavirus levels.
Open since 1978, The BBQ Pit has withstood its share of challenges, but COVID-19 was in a different league.
BWW’s Karim Webb and IHOP’s Adenah Bayoh share lessons learned to help other minority-owned businesses
There are some things you should know before you insist that all your employees get vaccinated.
This increases the likelihood that the restaurant industry’s employment recovery will be measured in years and not months.
Move over COVID-19, Cupid-2021 is around the corner. Restaurants are offering creative options to draw customers this holiday.
Founder Gerry Fernandez looks back on the organization’s beginnings, sets course for its next chapter