Headlines

The latest from the Association.

ALL NEWS

Displaying results 151-175 (of 270)
 |<  <  2 - 3 - 4 - 5 - 6 - 7 - 8 - 9 - 10 - 11  >  >| 

February 7, 2019

Celebrating the work of 3 great black chefs

During Black History Month, we're paying tribute to African Americans' contributions to the restaurant industry.

January 31, 2019

Sweeney named to NRN 2019 Power List

Power List focuses on industry's work to hire more female executives.

January 31, 2019

Association announces 2019 board officers and directors

Tthe new officers provide critical leadership to ensure the restaurant industry’s continued growth and success.

January 17, 2019

How will next-gen chefs contribute to restaurants of the future?

A new report examines student ideas for innovation, efficiency and technology from the National ProStart Invitational.

January 10, 2019

Chefs tap zero-waste cooking as sustainability trend for 2019

More chefs are making dishes from scrap ingredients, as zero-waste cooking trends to No. 3 in our What's Hot report.

January 10, 2019

What’s Hot in global flavors? Bold breakfasts and North African cuisine

Global flavors trended high throughout our What's Hot report, including condiments, sweets and kids' meals.

January 10, 2019

What’s Hot in global flavors? Bold breakfasts and North African cuisine

Global flavors trended high throughout our What's Hot report, including condiments, sweets and kids' meals.

January 10, 2019

Expect veg-heavy menus as plant-based cuisine moves to center of plate

Veggie-forward cuisine and plant-based protein are among top food trends in 2019.

January 10, 2019

CBD-infused food/drink, zero-waste are top trends

Chefs identified cannabis/CBD-infused food and beverages as the top trends for 2019.

December 18, 2018

Hot trends for 2019: plant protein and globally inspired breakfast

What will consumers order in 2019? Think plant protein, global breakfast dishes and veggie-carb substitutes.

December 18, 2018

Chomping at the bit for food trends? Feast on this

What will consumers order in 2019? Think plant protein, global breakfast dishes and veggie-carb substitutes.

December 12, 2018

Craft, local and artisan beverages are hot in 2019

Expect to see these beverage trends on restaurant and bar menus this year.

November 27, 2018

Virtual reality, applied to restaurants

How VR and AR technologies can help change the guest experience.

November 15, 2018

4 ways digital payments benefit your restaurant

Are you ready to go cashless?

November 15, 2018

Tips on marketing alternative proteins

Experts offer advice on how to market your restaurant's plant-forward offerings.

November 15, 2018

Digital-first lessons from chain tech leaders

How to pivot your restaurant company into a digital-first mindset.

November 15, 2018

Gaming has applications beyond training

Futurist Jane McGonigal says gaming has restaurant applications far beyond training.

November 15, 2018

Use tech to tame third-party delivery

Third-party delivery services have been a great solution for many restaurants -- but challenges remain.

November 14, 2018

Don't wing it on Thanksgiving; let sales expectations soar

A number of consumers plan to supplement their traditional Thanksgiving meals with restaurant-prepared foods.

November 11, 2018

Foundation honors veterans, offers career assistance

Our Foundation is developing programs to assist veterans seeking careers in the restaurant and hospitality industry.

October 4, 2018

Wow Bao's Geoff Alexander talks tech

The chain's president explains why self-ordering kiosks are here to stay.

October 4, 2018

Wow Bao's Geoff Alexander talks tech

The chain's president explains why self-ordering kiosks are here to stay.

September 13, 2018

ServSafe Workplace debuts harassment prevention programs

The interactive, digital programs address sexual harassment and the harmful impact it has on individuals and businesses.

September 13, 2018

It's National Food Safety Month, but these 4 supplier tips are good every day

Getting product is increasingly complicated. Follow these best practices to receive ingredients safely.

August 31, 2018

About half of operators track food waste. Do you?

More restaurants are looking to scale back food waste as a way to cut costs, help the environment and reduce hunger, our research found.