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The latest from the Association.
U.S. health officials are investigating whether fresh basil exported by a Mexican grower is responsible for an outbreak of 132 cases of Cyclospora illnesses in four states.
Restaurateurs recognized for running healthy kitchen environments share their best practices.
Leading operators dig into trends affecting their brands in Association’s new podcast series, Fast Casual Insider.
A Q&A with Chad Houser, founder of Café Momentum, Dallas, and keynoter during the National Restaurant Association’s 2019 Marketing Executives Group conference held in May in Chicago.
The summit will bring restaurateurs together with innovative thinkers in an effort to provide solutions to challenges that affect business.
Consumers are expected to remain in a relatively good financial position, which is positive for restaurants.
The series focuses on the advice and experiences of industry experts, and issues, including technology's impact on restaurants.
The holiday could give restaurant customers yet another reason to “dine out at home” when they celebrate with friends and loved ones.
Rising gas prices haven’t crowded out restaurant spending thus far in 2019.
New training and certification program helps operators develop workforce for the long-term.
Discussion serves a blend of information, personal stories, and expert advice.
With several states reporting cases of the virus, here is some information on it and tips to help reduce potential outbreaks.
The decline is the result of the current operating environment and operators' weakening future expectations.
The restaurant industry added more than 10,000 locations for the third consecutive year.
When top restaurant marketing professionals get together, they swap success stories.
Restaurateurs and researchers deliver great advice on third-party delivery at the Marketing Executives Group conference.
Although restaurants will add more than a half-million jobs for the seventh consecutive summer, hiring will be somewhat curtailed in 2019.
Teen restaurant employment is at its highest level since 2007, but long-term projections suggest a downward trend.
Older adults were the fastest-growing cohort of restaurant employees in recent years.
The Association’s President and CEO, Dawn Sweeney, led a panel on the future of dining that explored how chain leaders think the industry will respond.
Exhibitors offered industry professionals an up-close look at some items that could help drive sales at their restaurants this year and in the future.
The program's goal is to prepare the industry’s workforce for professional advancement and career opportunities.
Eure, owner-operator of Angus Barn in Raleigh, N.C., and an Association board member, received the award for her lifetime of achievement.
The Show this year is extra-special because it is where the Association is celebrating its Centennial anniversary and 100th edition of the convention.
Kennedy will lead the Association’s public affairs team, its advocacy initiatives and lobbying efforts.