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The latest from the Association.
One-half of baby boomers want to use takeout and delivery more often.
Six in 10 millennials give the economy negative marks.
Cities and states are imposing new restrictions or bans on certain types of packaging used in restaurants.
For week 3 of National Food Safety Month, we're offering free tools on how to improve your restaurant’s Food Safety Management System.
The Qualified Improvement Property (QIP) glitch correction remains our top tax policy priority as Congress returns to session.
The number of households with income above $100,000 jumped 29 percent during the last seven years.
As the Restaurant Innovation Summit approaches, we set the creative-thinking process in motion with lots of great examples.
More sustainable packaging and less food waste headline D.C. discussion
Great hospitality, good food and good times are just some of the reasons why consumers love our industry.
Odom's donation brings the two-year program, which teaches culinary arts and management skills, to local students interested in industry careers.
This week we’re sharing information on encouraging employees to provide input if improvements to a Food Safety Management System are needed.
There’s an art to assembling a team of effective innovators; a diversity of skills is a key part of it
Learn how a food-safety management system is the foundation for controlling and minimizing your operation’s risk.
November’s Restaurant Innovation Summit will teach you how to give guests what they want, sometimes before they even know they want it.
If your food inventory is exposed to severe weather, err on side of food safety
With storm season underway, the Association offers tips operators can use to help keep their employees, guests and businesses safe.
As the wind carries the patio furniture through your plate-glass windows, you have to ask yourself: Is my insurance going to cover this?
Association welcomes MIT innovation visionary David Robertson as Restaurant Innovation Summit keynote for November event.
Competition for employees in the restaurant industry remains intense, despite recent decline in job openings.
Join us for this deep dive into restaurant sustainability practices, Sept 10-11 in Washington, D.C.
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.