Home / News & Media / Headlines
The latest from the Association.
Environmental concerns are top-of-mind for the more than 600 American Culinary Federation chefs surveyed for the What’s Hot 2020 culinary forecast.
The week prior to the big game is prime time to remind customers that you're offering great food and deals.
Cutting-edge technology has major implications for consumers and the restaurant industry.
Your incoming workforce wants to climb the ladder. Do you have a ladder?
Bowl meals are on the rise not just because they fit important nutrition and culinary trends, but also because they meet other needs for both customers and operators.
When an employee at your restaurant is injured, everyone gets hurt, including the business owner. Building a culture of safety is key to reversing the trend.
Our new What’s Hot menu trends report finds parents really do want healthier choices for kids when dining out. Here’s how to market them.
Association joins Recycling Leadership Council to help build a policy framework to reimagine the U.S. recycling system.
Check out these resolutions designed to boost your restaurants’ business in 2020!
From stress-busting foods to special burger blends and rejiggered classic cocktails, this year’s list highlights a combination of comfort mixed with a little bit of edginess.
Top execs at leading fast-casual concepts say opening too many and too few new stores can jeopardize a brand’s long-term success.
Restaurant experts ranked plant-based proteins as the No. 2 food-and-menu trend over the next decade.
Seattle and Washington, DC lead the major metropolitan areas in restaurant spending per capita.
A decade from now, most Gen Zers will be in their 20s and 30s. Are you ready to serve them?
Restaurants in 2030 may be offering meals that provide specific health benefits, on an increasingly personalized level.
Get your staff up to speed on safe alcohol service.
The time is right to boost your restaurant gift-card sales. Our new research shows gift cards are all-around crowd pleasers — the perfect planned or impulse buy.
Over the next decade, expect to excel at turning intel into management magic.
The counterpoint to delivery? On-premises dining that delivers a true “occasion.”
Restaurant industry supply chain professionals are planning now for the future. Part of the planning: attracting younger specialists to the field.
How to stand out when tourists come looking for a taste of your town.
Big labor changes are coming in the next decade. Restaurateurs will hire older employees to staff their businesses.
Not knowing or failing to comply with payroll laws can put your business under the magnifying glass and lead to fines and penalties.
In the midst of celebration, make sure food safety is part of your holiday meal prep.
Take every opportunity to be a part of Small Business Saturday. Restaurants are big contributors to their communities.