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    NRA Show May 18-21, 2013 As the international foodservice marketplace, the NRA Show provides unparalleled opportunities for buyers and sellers to come together, conduct business and learn from each other.
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    ServSafe Minimize Risk. Maximize Protection. For over 40 years, ServSafe® training programs have delivered the knowledge, leadership and protection that have earned the trust and confidence of business leaders everywhere.
  • EmployeeEdge
    EmployeeEdge Edge℠ Prepaid Discover® Card Simplify payroll processes, realize cost savings and improve productivity while providing a valuable financial tool that is uniquely tailored to fit your employees’ lifestyle.
  • Check out our new report: Gauging the Restaurant Industry’s Interest in Sustainability. Results are based on a survey of over 1,000 operators.

    Download the report
  • Don’t let fryers deep fry your budget. Focus on fryers with these 3 steps for smart frying to reduce waste and save money.

    Learn here
  • Talking trash? Walker Lunn is! See his Walking the Talk post for tips and tricks to manage your trash bills.

    Read it here
  • What is your sustainability story? Navigate our 5 steps to start sharing.

    Start Here
  • Would you like an Energy Star on your door? It all starts with an energy and water survey to set a national score.

    Take the survey

Featured Video

Dan Simons, managing partner at Farmers Restaurant Group

Hear from Dan Simons, principle at Vucurevich Simons Advisory Group and managing partner at Farmers Restaurant Group. In this Conserve Conversation, he outlines how and why sustainability is a key business driver in their three DC restaurants.

News Highlights

Access This Expert Advice for Free!

See our “Spotlight on Sustainability” report for tips and tools to help restaurateurs incorporate environmentally-friendly practices at their restaurants.

Christian Hardigree, Kennesaw State University

Meet Christian Hardigree! As Founding Director of the Institute for Culinary Sustainability and Hospitality at Kennesaw State University, she explains why sustainability is incorporated into the hospitality curriculum.

Measure Waste Spending

You’ve heard it before—you can't manage what you don't measure. If you start a basic process to track waste generation and disposal costs (with a simple spreadsheet or software), it won’t be so daunting to set waste-reduction goals down the road.