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Find Your Missing Ingredient at the National Restaurant Show
Find Your Missing Ingredient at the National Restaurant Show
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Beverage boom: Trending drinks at the National Restaurant Association Show
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What's new in restaurant tech at the 2024 Restaurant Show?
The difference between winners and losers in a tough restaurant market
The difference between winners and losers in a tough restaurant market
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Why continuous improvement is key for the restaurant industry
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What will separate winning restaurant brands from the rest
NRA chair Redler: Restaurants need reasonable solutions to cost challenges
NRA chair Redler: Restaurants need reasonable solutions to cost challenges
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How consumer spending shifts are impacting restaurant traffic
YouTube influencer Sam Zien takes in his first National Restaurant Show
YouTube influencer Sam Zien takes in his first National Restaurant Show
How Just Salad proves the ROI on sustainability for restaurants
How Just Salad proves the ROI on sustainability for restaurants
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How Potbelly is preparing for a big franchising push
Little Greek president Vojnovic on how restaurants keep ‘dodging bullets’
Little Greek president Vojnovic on how restaurants keep ‘dodging bullets’
https://youtu.be/OeobvoyXbR0
https://youtu.be/OeobvoyXbR0
NRA CEO Korsmo on leading restaurants through ‘intense’ policy environment
NRA CEO Korsmo on leading restaurants through ‘intense’ policy environment
Chef-owner Solomonov on indie challenges
Chef-owner Solomonov on indie challenges
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Upstart franchise Mason’s Famous Lobster Rolls is on a roll
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Elevating women in the restaurant industry
NRA leader Kennedy: Restaurants must keep up grassroots activism
NRA leader Kennedy: Restaurants must keep up grassroots activism
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What first-time visitors seek out at the National Restaurant Show
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The secret to Chipotle’s employee retention and benefits
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How a TikTok dating show is helping one restaurant brand connect with consumers
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How a 75-year-old California diner brand stays in tune with its customer base
Ascent CEO O’Reilly: Family dining’s time is now
Ascent CEO O’Reilly: Family dining’s time is now
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How restaurants can harness the power of media
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Building a foundation for restaurant growth
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Why restaurant marketing and operations must go hand in hand
How franchise company Primo Partners grows by being mission-driven
How franchise company Primo Partners grows by being mission-driven
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Legal Sea Foods president talks expansion plans
Legal Sea Foods president talks expansion plans

Explore the Hottest Food & Restaurant Trends at the Show

Go behind the scenes at the National Restaurant Association Show with Nation’s Restaurant News and Restaurant Business. Our teams will be on site in Chicago, bringing you the biggest trends and hottest new products, plus in-depth conversations with foodservice innovators. The Show Insider is your official guide to the restaurant industry’s biggest moment.
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Featured Videos
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Menu Development Strategies for Restaurants

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Putting hygiene at the center of the restaurant guest experience

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How Strategic Menu Development Drives Profitability at Restaurants

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How The Coca-Cola Company Works to Support the Restaurant Industry

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2024 National Restaurant Association Show Recap

Filled with video, insights, new products and more, Nation’s Restaurant News and Restaurant Business report on the state of the industry post-show and heading into the rest of 2024.

Introducing NRN In The Mix

Your source for the latest foodservice trends, products, and announcements. Produced by Nation’s Restaurant News, it offers exclusive content, videos, and podcasts curated by our team.
What's at the Show

NRN Show Coverage

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Pizza Parlor in Iron River, #Wisconsin, is hardly the first restaurant to be accused of violating federal limits on the hours and tasks teenaged workers can be assigned, but several of the corrections it has agreed to make are literally of a different color. 

As part of a settlement with the U.S. Department of Labor, or DOL, the pizzeria has agreed to put its teen employees in differently colored uniform tops, each hue indicating the age of the wearer. Different sorts of name tags can also be used to signal whether a youngster is too young to perform certain duties, like cleaning a meat grinder, driving deliveries to customers’ doors or tending the pizza ovens. 

The deal calls for 14- and 15-year-olds to wear one color shirt or type of name tag, 16- and 17-year-olds another and employees 18 or over a third.

The unusual stipulation is intended to instantly indicate to management what duties a young staffer is legally allowed to undertake. Many employers complain that child-labor laws can be so complex in their jurisdictions, with state and local requirements complicating the federal guidelines, that violations are often inadvertent.
Freebies have become a big business for apps like DoorDash and Uber Eats. Their impact for restaurants is more complicated.

Open up DoorDash or Uber Eats these days and you are likely going to see a whole lot of deals. 

The sea of offers is part of the delivery apps’ fast-growing advertising business—a set of marketing products designed to help restaurants boost sales, give customers more affordable options and provide the delivery companies with another source of revenue.
Hush puppies are coming back to #RedLobster.

The chain’s beloved cornmeal fritters are returning as part of a menu overhaul at the casual-dining seafood specialist. The new bill of fare launches Monday and is 20% smaller than before, but also features nine new items.

The menu seems designed to appeal to customers both old and new, with fan favorites like hush puppies alongside newcomers such as bacon-wrapped sea scallops, lobster bisque and lobster pappardelle pasta. Other additions include grilled mahi and Parmesan-crusted chicken.

The update is part of a wide-ranging refresh at the 545-unit chain, which filed for #bankruptcy in May after a series of challenges, including the pandemic, inflation and an ill-advised all-you-can-eat shrimp promotion. It emerged in September with a new owner, new CEO and $60 million to help fund its makeover.
In Case You Missed It: corporate greed, new funding, fast-food wins, and much more.
When Michael Mina was about to start his restaurant group back in the early 2000s, chefs were getting a bit of backlash for expanding beyond one restaurant. 

“The media asked, ‘Well who’s going to be in the kitchen if you have more than one restaurant,’” he related in a recent Menu Talk podcast. 

Luckily, he forged ahead anyway, believing that the food of the country as a whole would benefit if chefs were the ones driving restaurant companies. 

What’s more, “We’re not magicians … we’re not cooking for 80 people by ourselves. It’s the team that’s working and cooking together,” he said. 

And the MINA Group was born in 2003. The company now operates more than 30 restaurants in the U.S. and others overseas.
Menu Talk: Pat and Bret chat about the latest food and drink trends and share an interview with Chris and Megan Curren of Graceful Ordinary in St. Charles, Illinois.

Listen and subscribe on Apple Podcasts or Spotify.
Dive deeper into new brands and soon-to-open concepts that are worth watching.
California Pizza Kitchen (CPK) is opening franchised restaurants in the U.S. for the first time as it looks to return the brand to growth.

The casual-dining chain known for its unique pizzas is looking to expand in both existing and new markets with the goal of adding about 75 domestic locations through franchising over the next five years.

Currently, CPK has 131 locations in 27 states. About 17 of those are licensed locations in airports, and it franchises internationally.

CPK President Michael Beacham, who has been with the company for about a year, said management believes that franchising is the best way to grow California Pizza Kitchen.
Convenience always wins in the restaurant business. It’s a lesson the industry has learned over and over again. 

The latest has been the advent of third-party delivery. The service was greeted with considerable skepticism throughout the business.

For a while, many operators used third-party delivery as a marketing tool, with the idea that you could convert those third-party customers into regular customers. But third-party delivery isn’t a marketing tool. It’s an ordering channel. And that channel is growing faster than the rest of your business.

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Pinstripes continues to wrestle with economy. Eatertainment concept’s same-store sales declined 9.4% in Oct. 13-ended second quarter http://ow.ly/UwWf105Q2m6

Pinstripes continues to wrestle with economy. Eatertainment concept’s same-store sales declined 9.4% in Oct. 13-ended second quarter ow.ly/UwWf105Q2m6 ... See MoreSee Less

4 days ago

1 CommentComment on Facebook

Swap to a Peruvian restaurant and you will see sales move up

A bevy of restaurant bankruptcies filled the courts in the past few weeks. Crippling debt combined with declining sales and foot traffic have created a massive storm for the industry this year http://ow.ly/fiNe105Q2m4

A bevy of restaurant bankruptcies filled the courts in the past few weeks. Crippling debt combined with declining sales and foot traffic have created a massive storm for the industry this year ow.ly/fiNe105Q2m4 ... See MoreSee Less

4 days ago
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2024 National Restaurant Association Show Recap

Filled with video, insights, new products and more, Nation’s Restaurant News and Restaurant Business report on the state of the industry post-show and heading into the rest of 2024.