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February’s RPI gain was driven by solid improvements in the same-store sales and customer traffic indicators

A degree from the Culinary Institute of America prepared Kristin Macan for a 15-year career as a chef. But she says she didn't really understand the true meaning of hospitality until she was a judge at the Virginia ProStart Invitational in early March.

NRA partner Healthy Dining helps guests seek out lower-sodium items.

National Restaurant Association Chair Sally Smith loves to visit events such as the University of Delaware's recent hospitality career fair. That way, she can talk to students who are about to make career decisions.

A new National Restaurant Association collaboration will help restaurants reduce organic waste and enhance recycling and composting practices.

Nizam Ali wasn’t born in 1968 when civil rights leader Stokely Carmichael helped his parents, Ben and Virginia Ali, protect the family restaurant from riots that devastated many small businesses. But he remembers the hard years that followed, when Ben’s Chili Bowl sometimes took in just $100 to $200 a day.


Last year, Saline (Mich.) High School student Tommy Hickey called his uncle to tell him about the cool culinary and hospitality management program at his school.

The National Restaurant Association Military Foundation (NRAMF) recently hosted 25 outstanding servicemen and women from Air Force and Marine Corps foodservice operations at the Culinary Institute of America-Greystone in Santa Helena, Calif.

The first time Lynne Breaux testified before the Washington, D.C., City Council, she was trying to persuade lawmakers that vendors at the city's historic Eastern Market were good for local businesses. Customers who browsed the flea market and artists' stalls also patronized her nearby Capitol Hill restaurant and other shops.

As a high school student at Capital Region BOCES in Albany, N.Y., Nick Hochmuth learned to bake, boil and braise, as well as proper knife techniques.

As the U.S. Marine Corps celebrates its 237th birthday, its service men and women throughout the world celebrate with with traditional cake-cutting ceremonies.

Improved turnaround time on visa applications, better communication and the implementation of better technology are driving U.S. tourism, which, ultimately, helps the restaurant industry, National Restaurant Association board member Michael Gibbons says.

The NRA was joined today by Chicago Mayor Rahm Emanuel and industry leaders in announcing that the annual National Restaurant Association Restaurant, Hotel-Motel Show and International Wine, Spirits & Beer Event will remain in Chicago through 2021.

New York City's Board of Health has approved Mayor Michael Bloomberg's plan to ban the sale of sweetened beverages above 16 ounces at restaurants and other foodservice operations.

Share Our Strength, which aims to end childhood hunger in America, will hold its annual Dine Out for No Kid Hungry national campaign Sept. 16 through 22.

David Parsley, senior vice president of supply chain management for Brinker International and chairman of the National Restaurant Association's Supply Chain Management steering committee, recently talked to the NRA about how integral supply chain management is to the success of a restaurant company. 

Ecofriendly restaurateurs are the driving force behind a new biodiesel fueling station that opened in Atlanta.

NRA chair Roz Mallet recently joined Produce Marketing Association president and CEO Bryan Silbermann for a discussion on produce trends at the organization's annual Food Service Conference & Expo in Monterey, Calif.

Federal and state lawmakers are learning about the restaurant industry from its future leaders.

Summer is in full swing, and as Americans turn to grilling alfresco, experts at the National Restaurant Association offer five food safety tips to ensure safe and memorable summer grilling experiences.