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The latest from the Association.
Protect your operation so you’re less susceptible to data breaches and other cybercriminal activity. Preventive measures make a difference.
We’ve heard these words a lot these past few months. But what’s the difference, and why is it important your staff knows the distinction between them?
After an initial hiring surge in the aftermath of the coronavirus lockdowns, restaurant job growth slowed significantly in recent months.
The vice president of culinary for Wendy’s U.S. explains what menu innovation means to Wendy’s during COVID-19.
Guests want to know restaurants are being extra careful when preparing food and keeping the kitchen clean and sanitized during the pandemic.
COVID-19 is affecting physical and mental health, especially for those working in the hard-hit restaurant industry. Fortunately, we have resources to help.
Expand your payment options to make it easier and safer for customers to purchase from your restaurant without handling cards or cash.
Most foodborne illness happens because TCS food has been time-temperature abused.
Want to be a food philanthropist? You may be protected from liability and get a nice tax break.
Five states – South Dakota, Maine, Indiana, Idaho and Mississippi – surpassed their pre-coronavirus restaurant employment peaks.
Outdoor dining helped offset sales losses in the spring and summer, but what will dining out look like as the weather turns colder?
Seven in 10 operators say off-premises sales represent a higher proportion of their total business compared to pre-coronavirus levels.
As total restaurant sales losses topped $185 billion, a majority of operators do not expect their business to fully recover within 6 months.
Pathogens can move around easily, spreading from food or unwashed hands to prep areas, equipment, utensils, and other food. But you can prevent it.
With a new podcast series, MFHA and the Association aim to break down barriers and teach the benefits of cultural intelligence in the workplace.
Multi-concept Chicago operator adapts menu, unit design and service models in recently opened restaurant.
The Marketing Executive Group is launching a new series, MEG Talks, to help restaurateurs ramp up marketing efforts that keep customers dining on and off premises.
ServSafe delivers six tips and teaching activities to reinforce ways to correctly clean and sanitize your restaurants.
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.