NRA We Serve America's Restaurants Representing nearly 500,000 restaurant businesses, we advocate for restaurant and foodservice industry interests and provide tools and systems that help members of all sizes achieve success.
    NRAEF Building & Retaining Talent The NRAEF is focused on developing a stronger workforce and building the next generation of industry leaders through education, scholarships and community engagement.
  • NRA Show
    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.
  • ServSafe
    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.
  • 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
  • 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
  • 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

Marcus Samuelsson, Red Rooster/Chopped/Author

In this Conserve Conversation, celebrity chef and author Marcus Samuelsson shares how sustainability impacts his menu, how he cooks smart with "the good stuff," and how he engages staff to minimize food waste.

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.

Focus on Fryers

You probably don't think about the oil and energy you use in your fryer, but you should! Learn how to save money and conserve with our Focus on Fryers segment.