Home / News & Media / Headlines
The latest from the Association.
The restaurant industry added just 133,600 jobs in August, and staffing levels remain nearly 2.5 million jobs below the pre-coronavirus peak.
Campaign promotes rules for safe food handling, which is even more important during the coronavirus threat.
ServSafe program takes center stage as restaurants operate on and off premises; delivers tips and tools through September.
Coronavirus is causing a lot of shutdowns, but it hasn’t shut down creativity.
The Association’s state-by-state COVID-19 resources are comprehensive, growing in number, and updated regularly.
Labor Department funding will allow for more training, education and career opportunities in our industry.
Four states – Texas, Arizona, Florida and Oklahoma – lost eating and drinking place jobs in July.
Operators increasingly report unpleasant confrontations with customers who declare their right to refuse face coverings. What recourse to you have handling this situation?
Our Restaurant Law Center offers this guidance on what you can do to protect your restaurant and employees from coronavirus.
A majority of U.S. adults say they know of a restaurant in their community that has permanently closed during the coronavirus outbreak.
The Association's Educational Foundation campaign provided direct support in the form of $500 checks to those in need.
The total shortfall in restaurant and foodservice sales surpassed $165 billion during the first five months of the pandemic.
While your restaurants operate according to state and local COVID-19 guidelines, everyone plays a role in maintaining public safety, including you, your employees and your guests.
The industry’s premier food safety training and certification program is accessible online, especially key during COVID-19.
Multiunit operators tell MFHA Town Hall participants about their experiences with staff during coronavirus pandemic.
Restaurant job growth is expected to be choppy in the months ahead, following the initial bounce of 3 million jobs in May and June.
Pandemic has pushed health and nutrition to center stage of restaurants’ social responsibility platforms.
There’s a lot restaurateurs can do to make the order-handoff to drivers go smoothly and safely.
Trained to prevent the spread of foodborne illnesses, inspectors look to ensure restaurants comply with guidelines to help prevent the spread of coronavirus, as well.
Worried about someone getting infected and suing your restaurant when you’ve taken reasonable steps to comply with ever-changing guidelines? Keep up with the legislation.
Social distancing, hand washing, and wearing a mask prevent contracting and spreading the disease, but healthy foods can also support and improve overall health.
MFHA’s Gerry Fernandez talks with operators about supporting minority employees.
Tweaking menus during COVID-19? Customers with allergies are counting on ingredient list transparency and accuracy.
Expanded regulations allowing the sale could help juice up revenues lost during the pandemic.
While people are eager to visit restaurants again, many are concerned about COVID-19 exposure; building their trust will rebuild your business.