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A Note from the Desk of RAMW's President & CEO, Kathy E. Hollinger As of March 2, there have been no confirmed cases of coronavirus (COVID-19) in Washington, DC or the metro region. We are in constant conversation with relevant government agencies, lodging and hospitality partners and the National Restaurant Association to ensure we have the most up to date information, to then share a plan of action with our members and the restaurant community.  What You Should Focus On Right Now Our goal is to provide you with information and tools that might assist with your planning and...
Original content c/o: National Restaurant Association Nearly 33 million people celebrate St. Patrick’s Day every year. Here are some tips on how you can increase sales on the holiday. Each year, nearly 33 million people raise a glass in celebration of St. Patrick’s Day. This year the holiday honoring Ireland’s famous patron saint falls on a Tuesday. Yes, March 17 is in the middle of the week, which is great news for restaurateurs and bar operators. According to personal finance website WalletHub, 55% of Americans celebrated the holiday last year. Here’s what...
Original content c/o: MarketWatch People who isolate themselves with ‘social distancing measures’ would still need food From movie chains to luxury retailers, the coronavirus could cut into earnings for many consumer-facing companies if the virus that’s infected more than 82,000 people worldwide escalates in America and forces consumers to stay home. Chinese workers in February carrying a cart of vegetables meant as groceries for nearby residents. Photo Credit: GREG BAKER/AFP via Getty Images Yet bottom lines could go in the opposite direction for...
Original content c/o: National Restaurant Association ServSuccess and the Apprenticeship Program work well alone – and together – to help develop career paths for your restaurant employees. Here’s the difference between the two and how they can connect. Two great programs now exist to help foodservice operators attract and retain employees, and provide employees career development opportunities. We heard details about both during the Association’s Human Resources and Risk & Safety conference held mid-February and found out they’re ideally suited to be used...
Original content c/o: National Restaurant Association All agree that mentoring and sponsorship are key to advancement Each March, Americans celebrate Women’s History Month to honor the important contributions of women to our country. Women have always played a key role in helping set the course for the restaurant industry’s future. According to the National Restaurant Association’s most recent research, about 52% of restaurant employees are female and 33% of restaurant businesses are majority-owned by women. The Association had conversations with five successful...
Original content c/o: Restaurant Business Magazine As virus fears grip the country, experts stress planning and good food safety practices to reduce risk. As coronavirus fears gripped the world this week, more attention has focused on challenges restaurants often face in keeping sick workers home — and how that could exacerbate the spread of a virus many experts believe is destined to become a global pandemic. Photo credit: Shutterstock As of Friday, there were 82,294 confirmed cases of coronavirus, or COVID-19, worldwide, the vast majority of them in China, according to the...
Original content c/o: National Restaurant Association The Association’s annual State of the Restaurant Industry is out. Report highlights key avenues for growth for the coming year and beyond. People want to use restaurants. According to new data from the National Restaurant Association, heading into a new decade, pent-up demand for restaurants remains high. It’s also the 11th consecutive year of industry growth, and operators are interested in using all the tools at their disposal to stay top-of-mind with an evolving consumer base. The National Restaurant Association’...
- Grubhub+ offers unlimited free delivery, 10% Cashback, Elite Care and donation matching - Company doubles down on diner rewards after doubling restaurant network CHICAGO, Feb. 26, 2020 /PRNewswire/ -- Grubhub, the nation's leading pickup and delivery marketplace with the largest restaurant network, today launched Grubhub+, a new membership program loaded with rewards (Seamless+ also available). Grubhub+ goes above and beyond other subscription programs with member benefits like 10% Cashback and donation matching to high impact organizations like No Kid Hungry....
Version 2020 marks the beginning of a new generation of benchmarking, recognition and transparency SEATTLE, Feb. 26, 2020 /PRNewswire/ -- During the opening plenary of its annual conference, a gathering of more than 1,000 food distributors, manufacturers and safety professionals, the Global Food Safety Initiative (GFSI) announced the newest edition of its Benchmarking Requirements. GFSI has long set the "global standard" for those in the industry, yet the newest edition of the GFSI Benchmarking Requirements is more than an update — it's a complete...
Original content c/o: National Restaurant Association The Association has worked for more than five years to advocate for the type of change enacted in the National Labor Relations Board's final rule. The National Labor Relations Board (NLRB) said today it would issue its final joint employer rule. The National Restaurant Association has worked for more than five years with NLRB, congress and key stakeholders to advocate for the type of change enacted by the agency in this final rule. “With the completion of today’s rule, employers will now have certainty in structuring...
NEW YORK, NY (February 26, 2020) – The James Beard Foundation announced today its list of Restaurant and Chef Award semifinalists in advance of the 30th annual James Beard Awards Presented by Capital One. The prestigious group of semifinalists represents a wide collection of culinary talent, from exceptional chefs and dining destinations across twelve regions to the Best New Restaurant, Outstanding Bar Program, Outstanding Baker, and a Rising Star Chef 30 years of age or under. The full list of 2020 semifinalists can be reviewed at the end of the press release or directly...
Original content c/o: National Restaurant 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. In the restaurant/foodservice industry, 47% of employees are minorities, compared with 36% across the rest of the economy. The restaurant industry hires more minority managers, and has more women managers, than any other industry, making it home to a diverse workforce. We often say our industry is as diverse as the communities we serve. What does that mean to you? The...
Jessup, MD – (February 18, 2020) – Stanley Pearlman Enterprises Inc. is pleased to announce that after more than 21 years with the company, Jonathan Pearlman has been promoted to President of Congressional Seafood Company. Congressional Seafood Co, which provides the mid-Atlantic region with high-quality seafood products, is a division of Stanley Pearlman Enterprises, Inc. Pearlman joined the team at Congressional Seafood Co. in 2005, having transitioned over from its sister company, NAFCO (North Atlantic Fish Company). With a background in advertising, artistic skills...
Original content c/o: ECOLAB WHAT IS IT? Coronaviruses are RNA enveloped viruses than can infect animals and humans. So far, there are six known human coronaviruses. Four of these coronaviruses are less pathogenic, generally causing only minor respiratory symptoms like the common cold. Two other coronaviruses — Severe Acute Respiratory Syndrome Coronavirus (SARS CoV) and Middle East Respiratory Syndrome Coronavirus (MERS CoV) — can cause serious respiratory diseases. A new strain of Coronavirus (2019-nCoV) has emerged, is causing illnesses globally and is different from other...
Select RAMW members welcome participants and attendees with exclusive tournament specials Washington, DC (February 11, 2020) – Events DC and Restaurant Association Metropolitan Washington (RAMW) along with its members are excited to welcome 2020 Capitol Hill Volleyball Classic attendees to dine out at some of the DMV’s best restaurants from February 15 – 17, 2020 while visiting Washington, DC. The first Classic was held over Presidents’ Day weekend in 2007 with 144 teams registered. In 2019, the event accepted 968 teams, making...
‘The Top That’ Fried Chicken Sandwich to Debut Wednesday, February 5th, 2020 5:00pm – Close  (WASHINGTON, DC) – The celebrated team behind Shaw’s beloved neighborhood cocktail bar Service Bar (926-928 U Street NW, WDC 20001; www.servicebardc.com, 202.462.7232; IG @ServiceBarDC) is at it again announcing the second round of their popular monthly local fried chicken sandwich series – ‘FRIED’. Beginning today - Wednesday, February 5th, 2020 - from 5:00pm until close – the talented team at Service Bar...
Original content c/o: James Beard Foundation by Jackie Summers Access to capital in hospitality is an uneven playing field Chef Jennifer Hill Booker in the Beard House kitchen (photo: David Chow) When we say the James Beard Foundation is about good food for good, it’s not limited to sustainable agriculture, the Farm Bill, or reducing food waste. Another important aspect of our mission is highlighting the myriad hands that are helping to shape American cuisine. Below, Jackie Summers explores the barriers to entry for many chefs and aspiring business owners of color, and how...
Original content c/o: National Restaurant Association Fun facts and quick tips to help make your restaurants a hit this holiday. Valentine’s Day falls on a Friday this year, which could mean that one of your restaurant’s busy weekend nights just got busier. According to online reservationist OpenTable, Valentine’s Day is the most popular reservation day of the year. In fact, the company says its dinner reservation requests go up 500% on that day alone. What else do consumers want when dining out on Valentine’s Day? On average, customers book their dinner...
Published by: Food & Wine Magazine Michelin is best known for its stars, but the guide features other symbols … and not just the obvious Plates and Bib Gourmands. Some examples include grapes, which signify a notable wine list, “three crimson rays,” which denote an interesting view, and a “patio parasol,” which means terrace dining. Now, another new symbol is joining the fray to highlight restaurants that are “embracing more sustainable gastronomy.” PHOTO: TOBIAS SCHWARZ/GETTY IMAGES The new literally and figuratively green pictogram...
Published by: Restaurant Business Magazine (online) The recommendations closely follow the best practices for containing norovirus.  The National Restaurant Association has issued recommendations for helping restaurant operators protect customers and employees from coronavirus, the potentially lethal infection that has spread from China to the United States. Photograph: Shutterstock Among the best practices cited in the one-page list of recommendations are sending home any employees who sport flu-like symptoms and providing extra tissues and napkins for customers to use for...
Original content c/o: National Restaurant Association National Restaurant Association webinar explains how an Active Managerial Control (AMC) system can help you improve food safety and reduce inspection violations. Restaurants with good food safety management systems had half as many risk factors and out-of-compliance food safety practices as those without such systems in place. In a webinar hosted by the National Restaurant Association, Charles S. Otto III, independent consultant, EAS Consulting Group LLC, Alexandria, Va., looked at the concept of Active Managerial Control...
Original content c/o: National Restaurant Association National Restaurant Association is celebrating Black History Month by talking with restaurant executives, none of whom knew that great careers awaited them in our industry. Each February, America celebrates Black History Month. During the month, National Restaurant Association honors the contributions of African-Americans who have helped shape and change our country and its businesses. The National Restaurant Association is highlighting the achievements of five execs – Pizza Ranch’s Sean Landrum,...
WASHINGTON, Jan. 30, 2020 -- The National Restaurant Association and the National Restaurant Association Educational Foundation today announced their 2020 board officers and directors. Melvin Rodrigue, president and CEO of Galatoire's Restaurants, will serve as chair of the National Restaurant Association Board of Directors, and Stan Harris, president and CEO of the Louisiana Restaurant Association, will serve as chair of the National Restaurant Association Educational Foundation Board of Trustees. "The restaurant and foodservice industry...
Original content c/o: National Restaurant Association 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 desire to source eco-friendly packaging crowned the overall trends list and getting closer to zero waste ranked high as well in the National Restaurant Association’s What’s Hot 2020 annual culinary forecast. Zero waste is tough in any restaurant, but there are plenty of ways to make operations more eco-friendly. Environmentally savvy operators measure...
Original content c/o: National Restaurant Association Your incoming workforce wants to climb the ladder. Do you have a ladder? By many accounts, restaurant operators are having a tough time finding employees. Unemployment is at a record low, fewer teens are entering the workforce and their ranks are shrinking. The number of 16- to 24-year-olds in the labor force is expected to drop by 1.2 million over the next 10 years. Uncertainty surrounding immigration policy is affecting hiring, as well. There's real value to helping employees earn professional credentials, especially...

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