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The latest from the Association.

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March 14, 2019

Restaurant chains support packaging initiative

Three giant restaurant companies have joined forces to support an initiative addressing packaging waste issues that challenge the foodservice industry.

March 8, 2019

Industry’s women execs offer recipes for success

For years, women have impacted the way food is prepared and served, and how restaurants are developed, operated and managed.

March 4, 2019

January performance index down, but operators still optimistic

Restaurateurs indicate same-store sales, traffic were contributors; almost half say they expect sales to rise over next six months.

February 26, 2019

Embracing diversity attracts and grows business

The Multicultural Foodservice & Hospitality Alliance's Gerry Fernandez talks about diversity and inclusion in our industry.

February 21, 2019

Restaurant Show preps for Association's 100th anniversary

Join us in Chicago for our annual Show and centennial celebration. Attendees will also get a look at the industry's latest culinary, equipment and technology breakthroughs.

February 19, 2019

From food safety to branding, innovative delivery packaging steps out

How manufacturers are developing more innovative, safer delivery packaging

February 15, 2019

Foundation, MFHA team up on apprenticeship-program diversity

The partnership will help train apprenticeship employers on unconscious bias and similar topics.

February 12, 2019

Penn State to honor Sweeney as Hospitality Executive of Year

The school is honoring Sweeney for her leadership and achievements in the foodservice industry.

February 11, 2019

Payments 101: Glossary of payment terms

The ABCs of payments, from credit and debit-card payments to mobile payments.

February 11, 2019

Tips on how to choose a payment processor

You will want to factor in such factors as equipment, costs and security.

February 11, 2019

Frequently asked questions on card surcharges, discounts and convenience fees

Are credit-card surcharges allowed? Get answers to these and other card-related questions.

February 11, 2019

What you need to know about chip cards

Even with the transition to chip cards well underway, restaurants and other businesses still have questions

February 11, 2019

Interchange fees and how they are determined

Understand your costs when guests pay with credit or debit cards.

February 11, 2019

Payments 101: Understanding the basics

Learn what goes on behind the scenes when a customer dips a card or uses their mobile device to pay for a restaurant meal.

February 11, 2019

How popular are restaurants on Valentine's Day?

As Valentine's Day approaches, restaurants should get ready for an influx of guests.

February 8, 2019

New chair shares insight as centennial year begins

Our new chairman Joe Essa discusses the Association's work during its centennial year.

February 7, 2019

Celebrating the work of 3 great black chefs

During Black History Month, we're paying tribute to African Americans' contributions to the restaurant industry.

January 31, 2019

Sweeney named to NRN 2019 Power List

Power List focuses on industry's work to hire more female executives.

January 31, 2019

Association announces 2019 board officers and directors

Tthe new officers provide critical leadership to ensure the restaurant industry’s continued growth and success.

January 17, 2019

How will next-gen chefs contribute to restaurants of the future?

A new report examines student ideas for innovation, efficiency and technology from the National ProStart Invitational.

January 10, 2019

Chefs tap zero-waste cooking as sustainability trend for 2019

More chefs are making dishes from scrap ingredients, as zero-waste cooking trends to No. 3 in our What's Hot report.

January 10, 2019

What’s Hot in global flavors? Bold breakfasts and North African cuisine

Global flavors trended high throughout our What's Hot report, including condiments, sweets and kids' meals.

January 10, 2019

What’s Hot in global flavors? Bold breakfasts and North African cuisine

Global flavors trended high throughout our What's Hot report, including condiments, sweets and kids' meals.

January 10, 2019

Expect veg-heavy menus as plant-based cuisine moves to center of plate

Veggie-forward cuisine and plant-based protein are among top food trends in 2019.

January 10, 2019

CBD-infused food/drink, zero-waste are top trends

Chefs identified cannabis/CBD-infused food and beverages as the top trends for 2019.

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