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Help the National Restaurant Association find the best products and services in technology, safety and health solutions, and sustainability.

Strives for Industry-Leading Commitments to Real Ingredients, Use of Cage-Free Eggs, and also shares its commitment to remove Antibiotics Important to Human Medicine.

Association policy team sees opportunities related to immigration reform and infrastructure improvements.

Program Provides Team Members, Franchisees and Their Families with Enriching Learning Opportunities

The National Restaurant Association last week sent a Blueprint for State and Local Restaurant Recovery to the National Governors Association, the United States Conference of Mayors, and the National Council of State Legislators, encouraging their members to act on the proposal.

The National Restaurant Association and SmartBrief, Inc. recently announced the inaugural Innovation Awards for Foodservice, honoring industry products and solutions that help operators and professionals work smarter, safer, and more sustainably.

The National Restaurant Association released the findings of a nationwide survey of restaurants large and small – asking what impact passage of the Raise the Wage Act would have on their ability to recover this year. The Association sent a letter to congressional leaders citing the survey results to urge that the measure be removed from the $1.9 trillion stimulus plan.

Chicken Salad Chick announced yesterday the opening of its newest Florida restaurant in St. Petersburg. On the heels of the brand's Coral Springs debut in January, the St. Petersburg restaurant marks Chicken Salad Chick's 27th location in Florida and continues its string of development across the state, with an opening slated for Ocala later this month.

100% tuition assistance and mentorship program promote personal and career growth for MOD Squad

While Association research reveals that 16% of restaurant closures in the past year were legacy operations open for more than 30 years, The BBQ Pit in Highland Park, Ill., is open for business. It’s due to the ability of the staff and the restaurant’s customers to adjust well to the new normal during the pandemic, says Owner Gus Karigan.