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The latest from the Association.
As we celebrate International Women’s Day, meet Katherine Lam, president and co-owner of Bambuza Vietnam Kitchen in Portland, Ore. She is part of our Portland Women Stir the Pot event on March 13. Here is her story.
Restaurants are the nation’s second-largest private-sector employer, with one of the most diverse workforces in the country. They're in a key position to drive gender equity.
The leaders of the food industry’s three main business associations helped the Women's Foodservice Forum kick off its initiative supporting gender equity.
Three female restaurateurs offer advice on how to succeed in business.
Don Thompson, Junior Bridgeman and J. Phillip Holloman are successful business leaders committed to promoting diversity and inclusion. Here's a look at their careers.
New research from the National Restaurant Association highlights steps restaurants are taking to protect the environment.
The two guides help restaurants implement strategies and best practices to cut food waste.
Minnesota ProStart students assisted chefs at Taste of the NFL, the National Football League’s premier event to end hunger in America.
New technology will help foodservice businesses respond more quickly and efficiently to foodborne illness outbreaks, food safety expert Beth Johnson said.
Find out how to protect guests from foodborne illness. Get food safety advice from our ServSafe team.
We asked restaurant industry execs how they innovate at their businesses.
We asked 700 professional chefs to tell us which foods would heat up sales in 2018. Here are nine to savor.
With 2018 around the corner, our apprenticeship program is getting ready to begin its second year of operation — and we can't wait!
In our new What’s Hot Culinary Forecast, we asked 700 chefs to give us their thoughts on the top alcoholic beverage trends for 2018. Here's what they said.
Healthful, simple and sustainable items are just some of the choices that will be top of mind for diners next year.
The foodservice executive and former chair of the National Restaurant Association and its Educational Foundation died Dec. 1.
Dawn Sweeney, the Association's president & CEO, attended the government task force's first meeting.
Many restaurant companies are helping veterans transition into civilian careers in our industry.
At our recent technology and innovation conference, experts explained how big data helps operators understand who their customers are.
For Mike Axiotis and the Lehigh Valley Restaurant Group, giving back is part of the culture.
At a Washington Post event, the renowned restaurateurs explain how they use food as a tool for change.
Food safety experts met in the nation's capital for our annual Quality Assurance meeting. They shared best practices that help protect our restaurants and the public health.
Sweeney and the other task force members will bring substantial workforce development experience to the table in addressing our nation’s skills gap.
President Trump signed an Executive Order that could make it easier for small businesses and individuals to work together to buy health plans through associations.
The new edition is based on research and industry feedback and features brand-new role-playing scenarios and activities.