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, ServSafeĀ® training programs have delivered the knowledge, leadership and protection that have earned the trust and confidence of business leaders everywhere.
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  • Running a hose for 15 min. can use >200 gallons of H20. Clean sidewalks with a broom and save.

    Learn more here (video)
  • The journey of a 1,000 miles begins with a single step. Start simple! Learn how to save money and resources with Conserveā€™s sustainability best practices.

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Featured Video

Susan Feniger, restaurant owner, author & celebrity chef

"The industry itself has shifted!" the chef says. What are her secrets of sustainability success? Watch our new video interview and find out.






New to Conserve?

Need help with sustainability? The Conserve program is for you! 

Quickly learn how to implement simple, cost effective sustainability efforts that improve your business. Start with easy best practices and save money, energy and water. Then graduate to more in-depth, inspiring efforts.

Conserve offers real-world success stories for free. Learn more about us here or get started with these low- and no-cost best practices:





Program Highlights

Easy way to save money:

Stop overheating your H2O!

Dispel these myths

Food waste in America is a huge problem that restaurants can help reduce if they buy into the solutions, says LeanPath CEO Andrew Shakman. Read full blog here.

Q&A with a sustainable chef

Jamie Simpson is the executive chef at The Chef’s Garden and The Culinary Vegetable Institute in Huron and Milan, Ohio. Read how he working to promote and grow the sustainable food movement. Photo and article from Modern Farmer.