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The latest from the Association.
If you’re welcoming customers back to dine in, you’ll want to add supply receiving and other back-of-house protocols to your coronavirus safety arsenal.
Learn to avoid the practices that can get you fined.
Plant-based meat selections appeal to meat eaters in a way traditional vegetarian substitutions haven’t.
Formed over time and assembled from multiple resources, detailed checklist covers a full gamut of reopening to-do tasks.
Restaurants follow safe food handling protocols as a matter of course, but new practices are called for to reduce the spread of coronavirus. Now you can show how you’re actively reducing risk.
The impressive two-month employment bounce only marks the beginning of a long climb back to pre-coronavirus staffing levels.
Operators who emphasize personal safety and ramp up technology are the ones who will attract consumers who want to dine at restaurants again.
In this first of a five-part nutrition series, we look at the impact of plant-forward additions to restaurant menus
Operators will have to help customers navigate a new set of ground rules as they return to restaurants.
The National Restaurant Association is compiling regularly updated lists of reopening regulations, food-safety training reopening regs, mask requirements, and state off-premises alcohol permissions.
Conversation covered everything from PPP to real estate, supply chain and opening grocery stores in restaurants. What’s working, and what’s next?
The Reopening Marketplace is a new addition to the National Restaurant Association’s Marketplace member affinity program.
Equipment, training, schedule flexibility are keys to ensuring they feel comfortable serving guests on site again.
While the May job growth is a positive sign, it only marks the beginning of a painfully long road to recovery for the restaurant industry.
Says decision is the validation of the American dream for thousands of restaurant owners and workers.
Reassuring your staff that you’re taking safety precautions will encourage them to return to work and demonstrate confidence to customers.
The total shortfall in restaurant and foodservice sales likely surpassed $120 billion during the first three months of the pandemic.
In communities across the country, restaurants unite against the challenges of coronavirus, focusing their efforts on helping each other in new and creative ways.
As restaurants reopen, our upcoming series will help you consider strategies and design hacks to minimize risk to employees, guests and food.
New survey indicates operators don’t expect to profit in foreseeable future; many who permanently closed businesses say they’ll likely exit industry for good.
The legislation signed last week is good news for the restaurant industry, fixing some of the problems with the Paycheck Protection Program.
In addition to ensuring the well-being of guests and staff, you’ve got to let customers know you’re open and that it’s safe to dine with you.
As businesses reopen during the coronavirus pandemic, restaurants are quickly adapting menus to serve diners and protect public health.
Although restaurants added 1.4 million jobs in May, their staffing levels remain down more than any other industry.
Association’s Tom Bené says every component of the restaurant and foodservice industry will need to come together for a full recovery.