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The latest from the Association.
Learn what goes on behind the scenes when a customer dips a card or uses their mobile device to pay for a restaurant meal.
As Valentine's Day approaches, restaurants should get ready for an influx of guests.
Our new chairman Joe Essa discusses the Association's work during its centennial year.
During Black History Month, we're paying tribute to African Americans' contributions to the restaurant industry.
Power List focuses on industry's work to hire more female executives.
Tthe new officers provide critical leadership to ensure the restaurant industry’s continued growth and success.
A new report examines student ideas for innovation, efficiency and technology from the National ProStart Invitational.
More chefs are making dishes from scrap ingredients, as zero-waste cooking trends to No. 3 in our What's Hot report.
Global flavors trended high throughout our What's Hot report, including condiments, sweets and kids' meals.
Veggie-forward cuisine and plant-based protein are among top food trends in 2019.
Chefs identified cannabis/CBD-infused food and beverages as the top trends for 2019.
What will consumers order in 2019? Think plant protein, global breakfast dishes and veggie-carb substitutes.
Expect to see these beverage trends on restaurant and bar menus this year.
How VR and AR technologies can help change the guest experience.
Are you ready to go cashless?
Experts offer advice on how to market your restaurant's plant-forward offerings.
How to pivot your restaurant company into a digital-first mindset.
Futurist Jane McGonigal says gaming has restaurant applications far beyond training.
Third-party delivery services have been a great solution for many restaurants -- but challenges remain.
A number of consumers plan to supplement their traditional Thanksgiving meals with restaurant-prepared foods.
Our Foundation is developing programs to assist veterans seeking careers in the restaurant and hospitality industry.
The chain's president explains why self-ordering kiosks are here to stay.