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The latest from the Association.
In celebration of Black History Month, Marvin Irby, interim president and CEO, shares his take on diversity and inclusion in the restaurant and foodservice industry.
Grant will enable the National Restaurant Association Educational Foundation to establish training programs in Louisiana.
At our HR & Risk and Safety Conference, hiring/recruiting expert Mike Bensi explained how good onboarding impacts employee retention.
Customers are clear about what they’re looking for. Are you delivering?
University and high-school foodservice directors weigh in on what today’s young people are expecting from their schools’ dining programs.
The longest economic expansion on record will continue in 2020, albeit at a somewhat slower pace, according to Association projections.
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.
Louisiana native brings his vetted leadership and strategic thinking to the Association as it begins its next century of service.
D.C.’s Good Food Institute has tips for marketing these increasingly in-demand protein options.
Fun facts and quick tips to help make your restaurants a hit this holiday.
We’re celebrating Black History Month by talking with restaurant executives, none of whom knew that great careers awaited them in our industry.
National Restaurant Association webinar explains how an Active Managerial Control (AMC) system can help you improve food safety and reduce inspection violations.
Environmental concerns are top-of-mind for the more than 600 American Culinary Federation chefs surveyed for the What’s Hot 2020 culinary forecast.
The week prior to the big game is prime time to remind customers that you're offering great food and deals.
Cutting-edge technology has major implications for consumers and the restaurant industry.
Your incoming workforce wants to climb the ladder. Do you have a ladder?
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.
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.
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.
Association joins Recycling Leadership Council to help build a policy framework to reimagine the U.S. recycling system.
Check out these resolutions designed to boost your restaurants’ business 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.
Top execs at leading fast-casual concepts say opening too many and too few new stores can jeopardize a brand’s long-term success.
Restaurant experts ranked plant-based proteins as the No. 2 food-and-menu trend over the next decade.
Seattle and Washington, DC lead the major metropolitan areas in restaurant spending per capita.