The latest from the Association.


Displaying results 201-225 (of 300)
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February 19, 2020

Tap into the 4 hottest restaurant trends

Customers are clear about what they’re looking for. Are you delivering?

February 12, 2020

Campus dining trends: Today's students, tomorrow's customers

University and high-school foodservice directors weigh in on what today’s young people are expecting from their schools’ dining programs.

February 12, 2020

Growth in the national economy will remain moderate in 2020

The longest economic expansion on record will continue in 2020, albeit at a somewhat slower pace, according to Association projections.

February 11, 2020

Do you love your point of sale?

With Valentine’s Day approaching, love is in the air. But if you’re not in love with your point of sale because it’s unreliable and hard to deal with, it’s time for a change.

February 7, 2020

Meet Melvin Rodrigue: New chair brings New Orleans passion to Association

Louisiana native brings his vetted leadership and strategic thinking to the Association as it begins its next century of service.

February 6, 2020

Plant-based at the center of the plate

D.C.’s Good Food Institute has tips for marketing these increasingly in-demand protein options.

February 4, 2020

Customers love to love you, baby, especially on Valentine’s Day

Fun facts and quick tips to help make your restaurants a hit this holiday.

January 31, 2020

Industry professionals share stories for Black History Month

We’re celebrating Black History Month by talking with restaurant executives, none of whom knew that great careers awaited them in our industry.

January 31, 2020

Take active control of food safety

National Restaurant Association webinar explains how an Active Managerial Control (AMC) system can help you improve food safety and reduce inspection violations.

January 27, 2020

8 steps closer to zero waste in restaurants

Environmental concerns are top-of-mind for the more than 600 American Culinary Federation chefs surveyed for the What’s Hot 2020 culinary forecast.

January 27, 2020

Delivering restaurant wins on Super Bowl Sunday (and Monday)

The week prior to the big game is prime time to remind customers that you're offering great food and deals.

January 27, 2020

Restaurateurs get a private tour of the future at CES 2020

Cutting-edge technology has major implications for consumers and the restaurant industry.

January 23, 2020

Job drivers that motivate Gen Z

Your incoming workforce wants to climb the ladder. Do you have a ladder?

January 21, 2020

Healthy bowls strike it big in What's Hot 2020 chef survey

Bowl meals are on the rise not just because they fit important nutrition and culinary trends, but also because they meet other needs for both customers and operators.

January 21, 2020

How do you create a culture of safety at your restaurant? Here are 8 ways

When an employee at your restaurant is injured, everyone gets hurt, including the business owner. Building a culture of safety is key to reversing the trend.

January 17, 2020

7 easy ways to promote your restaurant’s healthy kids' meals

Our new What’s Hot menu trends report finds parents really do want healthier choices for kids when dining out. Here’s how to market them.

January 15, 2020

Nation’s Restaurants Advocate for Recycling Roadmap

Association joins Recycling Leadership Council to help build a policy framework to reimagine the U.S. recycling system.

January 14, 2020

New Year’s resolutions for restaurateurs!

Check out these resolutions designed to boost your restaurants’ business in 2020! 

January 13, 2020

These Top 10 restaurant trends are what’s hot in 2020

From stress-busting foods to special burger blends and rejiggered classic cocktails, this year’s list highlights a combination of comfort mixed with a little bit of edginess.

January 9, 2020

What’s “too fast” when it comes to opening more restaurants?

Top execs at leading fast-casual concepts say opening too many and too few new stores can jeopardize a brand’s long-term success.

December 19, 2019

Plant-based protein is here to stay, say restaurant experts

Restaurant experts ranked plant-based proteins as the No. 2 food-and-menu trend over the next decade.

December 19, 2019

Consumers in Seattle and DC spend the most in restaurants

Seattle and Washington, DC lead the major metropolitan areas in restaurant spending per capita.

December 18, 2019

Restaurant guests of 2030: Appealing to Gen Z with healthy options

A decade from now, most Gen Zers will be in their 20s and 30s. Are you ready to serve them? 

December 17, 2019

The restaurant of the future may use food to treat diseases

Restaurants in 2030 may be offering meals that provide specific health benefits, on an increasingly personalized level. 

December 16, 2019

Holiday drinks: How to serve them safely and when to stop serving

Get your staff up to speed on safe alcohol service.