Consumers want restaurants and food companies to be more transparent about their business practices.
The National Restaurant Association Educational Foundation's Wendi Safstrom discusses how ProStart prepares the next generation of industry leaders.
These tips from our ServSafe experts will ensure you serve your guests safely on the holiday.
A conservation group is offering access to a water purification-and-bottling system aimed at reducing waste and supporting clean-drinking-water programs.
Local sourcing of produce, meat and seafood are top restaurant trends for 2016. So are food waste reduction and eco-friendly restaurant practices.
Firehouse Subs CEO Don Fox explains why restaurant companies give back to the communities they serve.
Restaurant sales have been rising in eight of the last nine months, but a new survey indicates that consumers are still cautious.