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The latest from the Association.
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.
Millennials are particularly downbeat about their personal economies.
Four in 10 adults say they are not eating at restaurants as often as they would like.
After years of looking for affordable insurance coverage for employees, smaller operators say it is starting to get a little easier.
The two first-place teams were best among 400 contestants competing at this year’s ProStart Invitational in Washington, D.C.
The executive chef of Sweet Home Café told NPSI competitors to be open to learning and embrace different cultures and their impact on food.
Knight will assume all CEO responsibilities this July, immediately following TRA Marketplace, the association’s largest annual event.
Nearly half of restaurant job openings in 2018 were filled by either first-time workers or promotions.
The restaurant industry continues to add middle-class jobs at a much stronger rate than the overall economy.
The turnover rate in the restaurants-and-accommodations sector rose to a post-recession high of 74.9 percent in 2018.
Chef Robert Levinsohn weighs in on ProStart and what motivates today’s incoming workforce.
Great ideas include cool Excel “hacks,” special-diet menus and a mock run-through to test menu-labeling readiness.
More than 400 students will show off their skills, talents and passion as they compete for $200,000 in scholarships and prizes during the event.
Industry report offers insights into what younger consumers want at restaurants and on their plates.
Professionals share best practices at the National Restaurant Association’s Nutrition Executive Study Group conference
The goal is to help employees and managers promote a culture of respect among guests and themselves.
The National Restaurant Association and Unilever kick off historic Centennial with workforce development solutions.
They will discuss how their companies are addressing changing tastes, and answer where and how people will dine in years to come.
An increased emphasis on value, focusing on neighborhood and increasing your marketing outreach to millennials are just a few suggested ideas.
Restaurateurs who want to add sustainability to their operations will have access to best practices that help accomplish their eco-friendly goals.