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Order Up
- Best Practices in Food Safety and Hygiene
- Celebrating National Apprenticeship Week with Conrad Chura
- CEO Series: Customer Satisfaction in the Digital Age
- Celebrating Women’s History Month with Denny’s CEO Kelli Valade
- CEO Series: Expanding Opportunities in Restaurant Operations
- CEO Series: How NRAEF Programs Build a Strong Workforce and Industry
- Challenges & Opportunities in the Hospitality Industry
- Creating a Culture of Acceptance at Red Robin and Wingstop Restaurants
- From Concept to Franchise with Chef Erica Barrett
- Good Done Right: Wendy’s Focus on Environmental Awareness
- ProStart: Educating Tomorrow’s Industry Leaders
- Expert Advice for Restaurant Operators: Diversity, Tax Credits, and More
- Streamlining Restaurant Technology with SpotOn's Kevin Bryla
- Sustainability & Food Waste Reduction in Restaurants
- The Credit Card Competition Act
- The Entrepreneur’s Studio: Milk Bar
- Top 5 Policy Priorities for Remainder of 2023
- Turning Industry Insight into Action with SpotOn CMO Kevin Bryla
- 2023 State of the Restaurant Industry
- Encouraging Excellence with P.F. Chang’s CEO Damola Adamolekun
- Leadership Development and DEI at Bloomin’ Brands
- Trends in On- and Off-Premises Beverage Alcohol
- What’s Hot 2023 Culinary Forecast
- CEO Series: Creating a Culture that Attracts and Retains Talent
- CEO Series: Political Advocacy in the Restaurant Industry
- How Natural Disasters Impact Restaurant Operations
- The Entrepreneur's Studio: Sugar + Spoon
- Celebrating Pride Month
- Introducing the National Restaurant Association’s new President and CEO
- Stepping into DEI Leadership
- The American Data Privacy and Protection Act
- The Lease Accounting Standard
- The National Restaurant Association Show 2022
- Harnessing Point-of-Sale Data
- Employee Retention Tax Credit
- Future Restaurant Legislative Advancements
- Continuing a Family Legacy with V&M Bistro
- 2022 State of the Restaurant Industry
- Community Commitment with Elephants Delicatessen
- Building Trust through Authentic Relationships with James Fripp from Yum! Brands
- Healthcare Access in the Hospitality Industry
- Investing in Diverse Communities
- Celebrating 25 Years of MFHA
- Customer and Employee Loyalty Programs
- Kids Live Well
- The Pursuit of Sustainability
- The Restaurant Youth Registered Apprenticeship Program
- What’s Hot 2024 Culinary Forecast with Helen Jane Hearn
- Why Restaurant Operators Oppose New Labor Nominee
- Wisconsin’s Initiatives in Progress
- Quick Bite: The Economic Injury Disaster Loan Program with Aaron Frazier
- 2021 Mid-Year State of the Restaurant Industry
- Quick Bite: Food Safety During COVID with Patrick Guzzle
- Connecticut’s Pathway to Recovery
- Ohio’s Legislative Wins during COVID
- Quick Bite: Moving Forward with the ServSafe Dining Commitment
- Quick Bite: Restaurant Revitalization Fund with Aaron Frazier
- Innovative Solutions to 86 Food Waste
- PRIDE in the Restaurant Industry
- Quick Bite: State Legislature Trends with Mike Whatley
- Tools for Tough Multicultural Conversations
- Quick Bite: Tips for COVID Legal Compliance with Angelo Amador
- Sustainable Packaging in the Restaurant Industry
- Quick Bite: Understanding the Employee Retention Tax Credit
- Creative Restaurant Solutions during the Pandemic
- Quick Bite: Restaurant Industry Leadership Programs for Veterans with Ed Walden
- Nimbus Women Face The New Frontier of Dark Kitchens
- Restaurant Industry Priorities for 2021 with Tom Bené
- Quick Bite: Blueprint for Restaurant Recovery with Sean Kennedy
- Millions in Scholarships for Restaurant Industry Students
- Quick Bite: Public Policy Principles for Third-Party Delivery with Mike Whatley
- 2021 State of the Restaurant Industry with Hudson Riehle
- An Unprecedented Year with Tom Bené
- A Look at the 2020 Elections and What it Means for Restaurants
- Advancing Restaurant Workers through Apprenticeship
- Why Your Restaurant Should Make the ServSafe Dining Commitment
- Adding to the Bottom Line with Wow Bao’s Dark Kitchen Initiative
- Safe Customers, Safe Payments with Heartland Payment Systems’ Tama Looney
- Behind the Restaurant Revival Campaign
- Lessons Learned from the Pizza Industry
- Where We Are Now with Hudson Riehle
- Recovery Blueprint Update with Sean Kennedy
- Intentional Workplace Diversity with Gerry Fernandez from MFHA
- Supply Chain Resiliency Tips from Expert Anissa Mandell Chance
- Empowering The Next Generation With Rob Gifford
- Behind the Scenes of Restaurant Federal Assistance
- A Zero-Tolerance Approach to Discrimination with Jamal Rasoully
- Introducing CEO Tom Bené
- Creative Marketing Strategies During COVID with Yelp’s Emily Washcovick
- Navigating a Safe Restaurant Reopening
- Forecasting the Future of Restaurants using Data with Hudson Riehle
- The Evolution of Food Safety
- Series Trailer
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Fast Casual Insider
- 01 Technology's impact on fast-casual dining
- 02 Employee relations, hybrid fast casual and delivery innovation
- 03 Raising Capital for Your Concept - When, How, and Why?
- 04 Bringing Global Brand Experience to Local Concept Marketing
- 05 From Upstart to Exponential Growth
- 06 Managing Constant Change Over 25 Years in Hospitality
- 07 Keeping Up with Changing Consumer Habits
- 08 Keeping the Human Touch as Restaurants Adopt More Technology
- 09 Location, Location, Location: Why It’s Critical for Restaurants
- 10 Food That Loves You Back
- 11 The Future of Delivery and the Restaurant Experience
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- 2022 DEI Survey Report & ELEVATE - A Menu for Change
- ELEVATE: DEI Framework for the Restaurant Industry
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