National Restaurant Association ®
Food & BeveragesIn-Store ExperiencePhilanthropy/Community ServiceEmailSocial Media
HiringTrainingRetainPolicyAll Workforce Engagement Articles
Food and Beverage TrendsNutritionFood SafetyCost ManagementAll Food & Nutrition Articles
Front-of-HouseBack-of-HouseRegulatory/back officeAlternative VenuesAll Operations Articles
Policy Agenda Overview
NRA Public Affairs ConferenceRestaurant PACRestaurant Advocacy FundRichard E. Marriott Golf InvitationalAction Center
Facts at a Glance2016 Restaurant Industry ForecastWhat’s Hot Culinary ForecastMapping the Technology LandscapeGlobal Palates 2015
Pizzeria Industry CouncilFast Casual Industry CouncilSupply Chain ManagementInformation TechnologyMarketing Executives Group (MEG)
America Works HereEconomic EngineJobs & Careers PowerhouseEntrepreneur BuilderFaces of Diversity Awards
Kids LiveWell ProgramTrending HealthyHealthy Dining Resources
Restaurant Neighbor AwardContributing to CommunitiesMilitary PartnershipFighting Hunger
SchoolsHigh School StudentsEducatorsScholarshipsServSafe Program
Jobs OutlookCareer Options
Home / News & Research / Research
What's on the menu in 2017? Learn more ►
Mapping the Technology Landscape Learn more ►
2016 Restaurant Operations Report Learn more ►
What's in store for 2016? Learn more ►
The tenure that restaurant employees have been with their current employer remains above pre-recession levels, our chief economist says.
We're hard at work producing our 2017 Restaurant Industry Forecast. Stay tuned for details coming soon.
December 14, 2016
December 12, 2016
December 8, 2016
New cuts of meat, street food-inspired dishes and house-made charcuterie are top trends, according to professional chefs.
We're glad you're here!®
® 2012-2015 National Restaurant Association. All rights reserved.
2055 L St. NW, Suite 700, Washington, DC 20036(202) 331-5900 | (800) 424-5156