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February 3, 2020
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...
February 3, 2020
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...
January 31, 2020
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...
January 31, 2020
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,...
January 30, 2020
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...
January 27, 2020
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...
January 23, 2020
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...
January 23, 2020
- Diners to enjoy order transparency and time savings
- Restaurants to see increased order volume, revenue and staff efficiency
Grubhub, the nation's leading online and mobile food-ordering and delivery marketplace, today launched its Ultimate technology, a revolutionary, first-of-its-kind proprietary hardware and software solution that integrates all restaurant ordering channels into one system. Replacing error-prone handwritten scribbles and shouts, Ultimate is a digital workflow solution, connecting the front- and back-of-the house directly with diners and creating a...
January 22, 2020
RAMW member restaurants welcome fans with Auto Show specials and promotions
Washington, DC (January 22, 2020) – Events DC and Restaurant Association Metropolitan Washington (RAMW) along with its members are excited to welcome the 2020 Washington Auto Show from January 24 – February 2, 2020. The annual show marks a new era for Washington, DC‘s largest public show. The 2020 Washington Auto Show will take over the Walter E. Washington Convention Center with a fully stocked automotive showcase that many describe...
January 21, 2020
Original content c/o: National Restaurant Association
When an employee at your restaurant is injured, everyone gets hurt, including the business owner. Building a culture of safety is key to reversing the trend.
When an employee at your restaurant is injured, everyone gets hurt, including the business owner. For starters, medical bills and insurance premiums go up, and employee morale goes down. For those of you wondering what you can do to prevent this, building a culture of safety is key to reversing the trend.
When an accident happens, it costs money to bounce back. It makes sense to...
January 17, 2020
Original content c/o: National Restaurant Association
National Restaurant Association's new "What’s Hot" menu trends report finds parents really do want healthier choices for kids when dining out. Here’s how to market them.
National Restaurant Association's What’s Hot 2020 Culinary Forecast, a survey of 600 chefs from the American Culinary Federation, found that restaurant diners want healthier options for their children. They want foods that align with their own culinary preferences, and restaurateurs are listening.
“One of the...
January 16, 2020
5W Public Relations, one of the 15 largest independently-owned PR firms in the US, has determined that dining out, travel and experiences rank at the top of the list as the category consumers are most likely to splurge on, as determined by their 2020 Consumer Culture Report.
The survey showed that Dining Out and Travel/Experiences ranked first and second respectively across all generations as the most splurge-worthy categories beating out fashion, beauty, electronics, and health among others. Overall the consumer categories ranked in the following order:1.11
1. Dining...
January 15, 2020
Original content c/o: National Restaurant Association
Association joins Recycling Leadership Council to help build a policy framework to reimagine the US recycling system.
As sustainability has become more top-of-mind for guests when making restaurant decisions, sustainability practices have taken on a greater focus for owners and operators. According to the Restaurant Industry 2030 report, in the next 10 years, diners can expect to find more energy-efficient equipment, recycling programs, sustainably sourced menu items, and environmentally friendly restaurant design. The National...
January 14, 2020
Original content c/o: National Restaurant Association
Check out these resolutions designed to boost your restaurants’ business in 2020!
What better time than the first month of the new year to refresh yourself on all the great resources, educational training, services and products the National Restaurant Association and the Educational Foundation offer. Bookmark this site; most of these "resolutions" link you directly to many of the myriad resources we offer to help your business succeed.
Develop an apprentice.
Help your star employees advance with professional...
January 14, 2020
- Dining out has become a staple of Americans' monthly eating habits, with 83% of consumers eating a meal outside the home at least once per month
- Americans now spend an average of $281 on dining out in a typical month
- Discounts and deals influence Americans' out-of-home dining choices more than expected: 77% say a deal would make them more likely to choose to dine out
RetailMeNot today announced the release of the 2020 Restaurant Marketing Insights guide, providing a comprehensive look at consumer behaviors when dining out and the strategies restaurant marketers can...
January 13, 2020
Original content c/o: National Restaurant Association
From stress-busting foods to special burger blends and rejiggered classic cocktails, this year’s list highlights a combination of comfort mixed with a little bit of edginess.
Wondering what customers are craving at restaurants this year? If you guessed these edgy updates along with plant-based proteins, healthy bowl meals and delivery-friendly menu options in eco-friendly packaging, you’re on trend for 2020.
“These trends reflect Americans’ desire to combine the tried-and-true with the new and different,”...
January 10, 2020
S&D Coffee & Tea® and Nation's Restaurant News Tap Restaurant Operators to Determine Top Trends
Leading beverage supplier and innovator S&D Coffee & Tea® recently teamed up with Nation's Restaurant News to predict the top beverage trends most likely to appear on restaurant menus in 2020. Drawn from a comprehensive survey* commissioned among restaurant operators nationwide, along with an in-depth audit of market insights and testimonials from influential industry insiders, the report is diverse in its findings. Trends range from the nitrogenation of...
January 9, 2020
Original content: VinePair
By Jennifer Simonson
Chile runs along South America’s western edge from the dry desert in the north to a field of glaciers in the south. Rugged mountains, fertile valleys, never-ending coastline, rumbling volcanoes and scorched sand dunes all clash to provide this long, thin country with a captivating landscape. For winemakers, that landscape is more than captivating, it is a grape grower’s paradise.
The low cost of land, rare interference from vine pests and diseases, dependable dry, warm summers, and nearby mountains providing a regular supply of...
January 9, 2020
Original content: Forbes
By Cathy Huyghe Contributor
If you’re a wine lover, and if you’re heads-up about current events and world news, then the New Year hasn’t been very celebratory so far. The bad news seems overwhelming and far-reaching, between devastating fires in Australia to bureaucrat types in Washington and Europe debating tariffs and deciding the fate of so many wine businesses we love.
It seems overwhelming, partly because it feels so out of our control.
I’d argue that, despite the large-scale ramifications of current events, there are things that...
January 9, 2020
Original content: The New York Times
By David Yaffe-Bellany
Published Jan. 9, 2020; Updated Jan. 10, 2020, 12:58am ET
Responding to criticism that it was cutting into restaurant profits, the food-delivery giant said it was making a change to stop charging fees for calls that do not end with an order.
Facing mounting pressure from regulators and restaurant owners, the food-delivery giant Grubhub said on Thursday that it would revise its widely criticized phone-ordering system to avoid charging restaurants for calls that do not result in orders.
In recent...
January 9, 2020
Original content c/o: National Restaurant Association
Top execs at leading fast-casual concepts say opening too many and too few new stores can jeopardize a brand’s long-term success.
The restaurant industry is full of cautionary tales of buzzy new brands exploding on the scene only to become unwieldy as they grow too quickly. Opening too few new stores is no better. What’s the key to a healthy store-opening rate?
In its Fast Casual Insider podcast series, the National Restaurant Association asked senior execs from successful brands to share their business strategies...
January 9, 2020
Washington, DC (January 9, 2020) — The 38th Annual RAMMY Awards will return to the Walter E. Washington Convention Center on Sunday, July 26, 2020. Nominations for 20 categories will be accepted online today, January 9, through February 20, 2020, including four categories for which the general public will select a winner. New in 2020, the awards program’s respected judges panel has amended the timeframe in which a restaurant must be open in order to qualify for the restaurant-specific categories, kicking off a full six months of programs and...
January 8, 2020
The National Cherry Blossom Festival, in conjunction with RAMW, is proud to showcase the District's vibrant and diverse restaurant scene to 1.5 million attendees throughout the Festival. Restaurants are encouraged to enroll in the program to highlight items from their seasonal, springtime menus. Please note: the use of cherries as an ingredient is not necessary to participate in this promotion.
Cherry Picks now features THREE distinct weeks to highlight your spring menus. You have the option to participate in any week or all three weeks for the promotion
- March 20 - 29: Delightful...
January 8, 2020
Original content: Eater Las Vegas
by Susan Stapleton Jan 8, 2020, 9:00am PST
A new Las Vegas-based organization plans to bring together female restaurant industry mentors with newcomers to help them navigate the hospitality world. Elizabeth Blau of Blau + Associates and restaurants such as Honey Salt and Buddy V’s Ristorante and Mary Choi Kelly of MCK Leadership Talent Group co-founded the Women’s Hospitality Initiative that kicks off its efforts with a screening of the documentary A Fine Line followed by nibbles and networking with...
January 8, 2020
A new study from the market research team at Zion & Zion, a top-ranked, full-service, national marketing agency, examines the problems and frustrations that consumers experience with multi-restaurant delivery websites/apps like Grubhub and UberEATS.
The findings of Zion & Zion's research have implications for both restaurants and delivery apps:
Non-millennials experience significantly more frustration (61.2%) with these apps than millennials (46.9%).
Consumers experience problems with multi-restaurant delivery websites/apps an average of 24.4% of the time, including...
