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National Restaurant Association - Operations

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Manage My Restaurant


What makes your business run smoothly, productively, and profitably?  Operations.  We offer sound advice on everything from crisis management to supply chain to reducing your environmental footprint.


Top Features

3 tips to choose the right energy-efficient equipment for you

Foodservice is a high energy-use industry. If you make a plan and stay on track, your comittment to energy efficient equipment will save you money.

Benefits of electronic payments for your alcohol purchases

Whether you own a single casual or fine dining establishment or have multiple operations, the alcohol purchase and payment process is cumbersome and complex. You can streamline this process with a secure electronic payment and data system. The benefits are many.

Is it time to raise your prices?

Making sure the price is right for each menu item is no game — it takes lots of work. Before adjusting your prices, consider eight factors, including reviewing your menu prices at least  twice a year.

Six measures to protect your network from hackers

As innovative digital solutions proliferate, restaurants are increasingly vulnerable to data security intrusions. Protect your business and your customers by implementing these six measures.


Recommended Reading

4 steps to successful curbside pick-up

Curbside pick-up is becoming an increasingly popular option to drive business growth. If you’re considering starting a curbside pick-up service, or you have one in place, follow these best practices for curbside success.

9 tips for opening a food truck

From big cities to small towns and burgers to bánh mì, food trucks are becoming mainstream. According to NRA research, 49 percent of quick service operators say they believe food trucks will become more popular in the future and one-fifth of restaurant operators will consider starting one in the next year or two. Here are nine tips for potential food truck operators.

Create buzz, test new ideas with pop-up restaurants

Pop-up restaurants are mini-restaurants that temporarily operate in parks, plazas, galleries, warehouses, event centers and larger restaurants. Pop-up restaurateurs and their followers use blogs, Twitter and other social networks to inform people about the pop-ups. Some announce dining events just hours before they take place, and they often sell out.

Floor plans set the stage for success

A good floor plan enhances the customers’ dining experience and encourages them to spend more money per minute.  Whether you’re redesigning or opening a new restaurant, maximize the way you arrange your dining room.

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