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Health and Nutrition

RAMW believes that restaurants play a large role in healthful choices and increased quality of life for residents of and visitors to the Washington DC Metropolitan Area. According to the National Restaurant Association’s “What’s Hot in 2013 Survey” healthy kids meals and nutrition will help lead menu trends in 2013. Several RAMW members are active participants in the NRA’s Kids LiveWell Program.

Recently, new laws have been introduced at the state and national level, including sugary drink bans and menu labeling practices, which reinforce this trend but which RAMW believes creates unnecessary burdens on restaurant operators.

How to Avoid Getting Sick, Some Mysteries of Long COVID Unraveled, Ways to Help During a Mental Health Crisis, & More from Kaiser Permanente

November 22, 2022
In The Community Community Impact Through Intentional DEIB Strategies The COVID-19 pandemic shined a spotlight on racial injustice and disparities in healthcare access for vulnerable populations, including Black and Brown communities across the country. Cynthia Cifuentes, regional vice president for brand communications and community engagement for Kaiser Permanente, authored a contributed article in I95Business about how organizations can embrace diversity, equity, inclusion, and belonging by offering learning opportunities to youth, expanding access to education, and supporting local...

National Restaurant Association Airs Guide for Combating Coronavirus

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 coughs or sneezes...Read more

Plant-Based Protein Is Here to Stay, Say Restaurant Experts

December 19, 2019
Original content c/o: National Restaurant Association Restaurant experts ranked plant-based proteins as the No. 2 food-and-menu trend over the next decade. Restaurant experts surveyed for the National Restaurant Association’s Restaurant Industry 2030 report identify the growth in popularity of plant-based protein food products as the No. 2 most likely food-and-menu trend over the next decade. That’s no surprise: Consumers’ palates have been getting more diverse for a while, and suppliers and operators have been adapting to expand the range of options as a result. What does a...

Restaurant Guests of 2030: Appealing to Gen Z with Healthy Options

December 18, 2019
Original content c/o: National Restaurant Association A decade from now, most Gen Zers will be in their 20s and 30s. Are you ready to serve them? Restaurant guests of the future will be interested in many things, including everything from a restaurant’s sustainability efforts to convenience and value. But it’s a sure bet that healthful menu options will be at the top of their list. Restaurant experts surveyed for the National Restaurant Association’s Restaurant Industry 2030 report identified “more healthy options on menus” as one of the Top 25 trends over the...

The Restaurant of the Future May Use Food to Treat Diseases

December 17, 2019
Original content c/o: National Restaurant Association Restaurants in 2030 may be offering meals that provide specific health benefits, on an increasingly personalized level. Like most other businesses, restaurants are gearing up to serve an older demographic in the future. An estimated one in five Americans (21%, or 73.1 million people) will be age 65 and older in 2030, compared with 13% (40.3 million) in 2010, according to Census projections. As older adults claim a bigger slice of the demographic pie, restaurants are focused on the trends and disruptors that come with an aging population...

One Foodborne Illness Can Cost Your Operation Millions

November 13, 2019
Original content c/o: National Restaurant Association Cost of food safety training is a bargain in comparison. Wonder how much a foodborne illness outbreak could cost your restaurant? The amount you spend could range from thousands to literally millions of dollars, especially when lawsuits and reputational damage are in the mix. Here’s where some of the money goes if an outbreak is traced to your operation: Business lost closing your restaurant to clean and sanitize it. Business lost waiting for the health department to approve reopening. Throwing out all potentially contaminated food...

Top 5 Foodborne Illness Causes Spotlighted at Food Safety Conference

October 24, 2019
Original content c/o: National Restaurant Association Food-safety professionals shared training and tips on how to respond to incidents in a way that protects guests, employees and the business. Food-safety professionals, gathered for the Food Safety & Quality Assurance Executive Study Group conference in Orlando, Fla., shared their best food-safety training tips, effective food safety practices in the millennial era, and how to respond to an incident in a way that protects the guests, employees and the business. At this year's conference, Hal King shared insights on how to reduce...

Why You Should Build Your Business wIth Self-Care in Mind

September 23, 2019
Original content c/o: James Beard Foundation Written by Stacy Carroll James Beard Foundation director of Impact programs Stacy Carroll explains why prioritizing self-care is an important part of building a strong business, and how we're integrating that philosophy into our Owning It program to help support hundreds of women entrepreneurs across the country. Photo: Clay Williams Over the last year, we’ve traveled to Chicago, Atlanta, Washington, D.C., and Phoenix with our Owning It program in support of emerging entrepreneurs, and we’ve heard from hundreds of women about what...

National Restaurant Association's 2019 State of the Industry Report

September 19, 2019
Original content c/o: National Restaurant Association The latest industry trends — customers, industry segments, workforce, and more. What's the outlook for restaurants in 2019? The National Restaurant Association 's 2019 State of the Restaurant Industry report provides the details. From sales forecasts to projections for food costs, workforce opportunities, food trends, and technology advances, you'll get the overview here. Their State of the Industry report is available for purchase or as a complimentary download for members of the Association. Download the report!...Read more

Chefs Tap Zero-Waste Cooking As Sustainability Trend for 2019

January 14, 2019
More chefs are making dishes from scrap ingredients, as zero-waste cooking trends to No. 3 in the National Restaurant Association's "What's Hot" report. Day after day, Washington, DC’s Teaism would trash pounds of broccoli stems, trimmings from florets served in the fast-casual’s bento boxes. Eyeing the waste, co-owner Michelle Brown would demur to Chef Alison Swope: “It’s a shame we can’t do anything with all those stems.” Challenge accepted. Swope’s “Broccoli Tots” combine ground broccoli stems with goat cheese and...