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February 25, 2020
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...
February 18, 2020
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...
February 13, 2020
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...
February 11, 2020
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...
February 5, 2020
‘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...
February 4, 2020
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...
February 4, 2020
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...
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...
