Michelle Korsmo, the National Restaurant Association’s President & CEO, called new reciprocal tariffs disruptive for the restaurant industry, saying they’d lead to increased  costs, ratchet up consumer pricing, and potentially cause supply-chain issues. The tariffs, announced yesterday, could prevent operators from sourcing enough goods and ingredients to produce the volume of food items necessary to support consumer demand, she said.

“Applying new tariffs at this scale will create change and disruption that operators will have to navigate to keep their restaurants open,” she said. “The biggest concerns … are that tariffs will hike food and packaging costs and add uncertainty to managing availability, while pushing prices up for consumers.”

Korsmo said the Association would provide its members with economic research to help support their decision making and convene supply chain experts to provide best outcomes for business viability. She added that the Association would continue to engage the White House in conversation on the real-life challenges tariffs present and ask for food and beverage exemptions. Read the full statement

Public Affairs Conference wraps up in D.C.

A record-breaking 600 restaurant operators joined the National Restaurant Association for its 39th annual Public Affairs Conference in Washington, D.C. The event, held April 1-3, featured dynamic programming and visits with dozens of lawmakers on Capitol Hill, where they advocated for policies supporting such issues as lower swipe fees and tax laws promoting business growth. The mission: equip operators with advocacy tools to guarantee success. Learn more about the issues impacting the industry

Take our restaurant operations survey

The National Restaurant Association’s research group is asking industry operators to help update its restaurant operations survey, one of the most widely recognized sources of U.S. restaurant operating data. The survey generates key industry metrics, such as profit margins and food/labor cost ratios. Survey participants will receive a free electronic copy of the Restaurant Operations Data Abstract—valued at $200—which contains important financial data that helps measure performance. Take the survey

Analysts report economic outlook appears less rosy

Despite recession forecasts in 2024, the U.S. economy remained resilient even in the face of significant challenges. That growth, primarily fueled by steady consumer spending, allowed employers to add more than 2M jobs to their payrolls. As 2025 approached, optimism increased that consumers would continue driving that economic growth, but now an economic slowdown is probable later this year. This doesn’t indicate a recession is inevitable, though the expectation now is for the national economy to expand more slowly than predicted. Read the full analysis

Business booster: Attend the National Restaurant Show

Find new ways to improve your menu, cut costs, and create amazing guest experiences at the National Restaurant Association Show, taking place May 17-20, at McCormick Place in Chicago. As the leading event for foodservice innovation, the Show is a must-attend for industry professionals like you seeking new food and beverage items, the latest equipment and technology to drive efficiency and inspiration. Register today

$5.1M DOL grant to expand HOPES program’s reach

The Association’s Educational Foundation will expand its restaurant- and hospitality-focused training, mentorship and job placement outreach across AK, CO, CT, DE, MI, and PA, to young, justice-involved adults, thanks to a $5.1M grant from the U.S. Department of Labor’s Growth Opportunities Program. The grant will allow the Foundation to expand its work with justice-, agency- and community-based partners through its Hospitality Opportunities for People (Re)Entering Society program (HOPES), equipping more than 425 young adults with training and skills for industry jobs and careers. Learn more

Tech report highlights recruitment, retention advances

A new Association report is showcasing the vital impact that workforce technology has on reducing the time managers spend recruiting and retaining employees. The report, supported by Paradox, is based on interviews with leaders from 16 restaurant companies and explores how technology can be leveraged to address workforce challenges and enhance performance. Download your copy today

Soft skills employees learn working at restaurants

The restaurant industry’s skills landscape is evolving with technology. Soft skills proficiency is critical to success in restaurants and foodservices, especially as use of technology grows. Working in hospitality is a great training ground for developing and honing competencies in customer service, communication and teamwork. Learn more

Paying your team: Payroll system must-haves

Restaurant employees must adapt to a lot of change in restaurant work—shifting schedules, menu updates, busy and slow days, and the customers they serve—so getting paid on the regular is nonnegotiable. As a result, restaurants must invest in payroll systems that are dependable and accurate. To ensure success, operators need to ask the right questions before committing to the purchase of payroll software for their businesses. Supported by Heartland. Learn more

Webinar: Building the next generation of leaders

Join this National Restaurant Association Educational Foundation webinar, April 24, 2 p.m. ET, to find out how ProStart is capturing the passion of high-schoolers nationwide and fostering learning and engagement with foodservice careers. Hear from a chef-educator teaching students about industry possibilities, and a ProStart alum who says the program led to career success. Register now

Where restaurant marketers talk strategy: MEG’s roundtables

The best ideas don’t happen in isolation. MEG’s roundtable sessions put you in the room with industry peers for candid, expert-moderated discussions on the biggest challenges in marketing today. Choose up to 3 30-minute sessions on topics like AI in marketing, media budgets, and local marketing strategies. The best ideas come from those doing the work. Pull up a seat and join in. Learn more

Supply Chain Spring Conference: Stay informed amid economic change

The landscape of the foodservice supply chain is shifting rapidly, and the next few weeks will bring even more change. At the Supply Chain Expert Exchange Spring Conference, John Barone, President of Market Vision, will offer a clear breakdown of the economic forces shaping the industry right now. From inflationary pressures to market disruptions, Barone will provide practical insights you can act on. In addition, choose from 3 breakout sessions focused on critical commodities—Grains & Oils, Dairy, and Protein—with expert-led discussions and Q&A to help you stay ahead in uncertain times. Register today

Take your seat at The Table

Join us July 8–10 in Louisville, KY, for 3 days of industry-focused learning, collaboration, and networking. You’ll gain insights, along with practical solutions, expert perspectives on finance, tax and internal audit, food safety and quality assurance, human resources, nutrition, and sustainability. This event will bring industry professionals together to share ideas and solutions to successfully navigate the industry’s current challenges. Register now