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The latest from the Association.
Seven industry executives, all of whom have experienced racism, discuss the challenges they’ve faced, and the successes they’ve experienced.
Club members get an invite and a meal kit to virtually join the chefs’ table for dinner
Mayors from cities around the country joined Association policy chief Sean Kennedy to talk about impact and advocacy efforts to help the restaurant industry.
Chain uses food, technology to fulfill precise delivery needs and tempt appetites.
This brand-new edition includes updates on mask and glove use, protocols for coronavirus-positive employees, and ventilation best practices.
Restaurant employment in 47 states and the District of Columbia remained below February’s pre-coronavirus level.
The Restaurant Law Center looked into a crystal ball to see how election results might impact the restaurant industry.
The total shortfall in restaurant and foodservice sales topped $200 billion during the first seven months of the pandemic.
Tom Bené outlines the plans and programs on tap to assist restaurants devastated by COVID-19.
Tech adopters, active safety managers, and creative thinkers prove there are ways to push through the pandemic.
Putting a plan together in advance will help you recover faster after responding to a data security breach or attack.
Plan in advance how you’re going to respond to a data breach or a cyberattack on your systems; time is critical.
Look for the signs that will help you catch breaches before more damage is done.
Closed for six months, the nonprofit restaurant and training facility prepares its student staffers for what comes next.
First identify digital assets at risk for data breaches; then use this framework to plan out how to protect them.
It’s National Cybersecurity Awareness Month. Do you know who is accessing your data?
Protect your operation so you’re less susceptible to data breaches and other cybercriminal activity. Preventive measures make a difference.
We’ve heard these words a lot these past few months. But what’s the difference, and why is it important your staff knows the distinction between them?
After an initial hiring surge in the aftermath of the coronavirus lockdowns, restaurant job growth slowed significantly in recent months.
The vice president of culinary for Wendy’s U.S. explains what menu innovation means to Wendy’s during COVID-19.
Guests want to know restaurants are being extra careful when preparing food and keeping the kitchen clean and sanitized during the pandemic.
COVID-19 is affecting physical and mental health, especially for those working in the hard-hit restaurant industry. Fortunately, we have resources to help.
Expand your payment options to make it easier and safer for customers to purchase from your restaurant without handling cards or cash.
Most foodborne illness happens because TCS food has been time-temperature abused.
Want to be a food philanthropist? You may be protected from liability and get a nice tax break.