National Restaurant Association

Bojangles is opening a restaurant with a full bar on the Las Vegas Strip, marking a new kind of nightlife experience for the chicken chain.

The dinner rush ended three hours ago, the closing crew has clocked out, and somewhere in a back office, a franchise owner is drafting the next week’s schedule for the…

McDonald's uses AI for menu pricing at 14,000 US restaurants.

A new report this week from the consulting firm Revenue Management Solutions (RMS) found continued sharp differences in the dining habits of higher-income and lower-income consumers.

A third of restaurants were not profitable in the first half of the year

Multi-unit restaurants face $1.55 trillion in sales with concentrated exposures

For the past several years, the quick service restaurant industry has operated under a straightforward assumption: consumers are feeling the effects of inflation and economic uncertainty, so the brands that win will be those that charge the least.

The U.S. economy added 162,000 jobs in August, with restaurants and bars leading all industries in job growth.

Franchise growth strategy focuses on frontline learning and operational excellence.

Restaurant franchise owners hand off back office tasks to save time and increase productivity.

Full-service restaurant groups are being encouraged to look beyond unit growth and price hikes to find untapped revenue within existing operations.

Restaurants and bars get relief on NFL Sunday Ticket switch with new agreement

America’s #1 Buffet + Grill and value leader takes value to an entirely new level for families.

Leading restaurant operators are utilizing the EB-3 visa program to move beyond basic recruitment and focus on long-term employee development and retention.

Margin pressures are a fact of life for today’s restaurants, which face significant food, energy, labor and insurance costs. Last year, 42 percent of operators surveyed for t

Restaurants waste 5.4 million tons of food annually, costing them millions

- Expert Opinions \\ \\ Take-Away with Sam Oches features interviews with CEOs and founders of restaurant companies big and small, sharing their stories and ideas for the future bu

The rise of off-premises dining is forcing restaurant brands to reconsider expensive square footage as the majority of consumers now prefer delivery or takeout over traditional dining rooms.

The hospitality industry is highlighted as a critical training ground for human leadership skills that remain resilient against the rise of artificial intelligence.

National Restaurant Association seeks timeout on NFL Sunday Ticket switch to EverPass

Restaurant industry reaches $1.4 trillion in sales with 42 percent of operators not profitable

The National Restaurant Association is emphasizing the industry's unique labor challenges as it prepares to push for immigration reform in 2026.

Restaurant operators express skepticism about AI hype at industry show

Consumers are more adventurous than ever with their palates and the restaurant industry has responded in earnest with a record number of limited-time offers for the past several years.