National Restaurant Association Educational Foundation (NRAEF)’s Post

SUCCESS REQUIRES ACTION!! If you're sitting on a food business idea and need guidance on your next move-let's connect. Join my upcoming restaurant class series at Los Angeles Community College to learn what it takes to launch a successful food business in LA. Knowledge is power-come get some! #startupbusiness #foodentrepeneurs #restauranteurs

As the summer sunsets and the smell of fresh school supplies fills the air, it's time for restaurant marketers to shine! 📚✏️ Back-to-school season brings a golden opportunity to connect with families, students, and educators seeking convenient dining options. 🍔🎉 🎉 Our latest blog post spills the beans on how to score big with family-friendly deals, student specials, and more! 🍽️ Don't miss out; click the link and get ahead in the game! 👉 https://bit.ly/3L3PPaX #RestaurantMarketing #BackToSchool 📚

Charcuterie is the perfect canvas for culinary creativity! In this FCS lesson, students will learn about the history and components of charcuterie boards, then work as part of a group to plan, budget, and prepare their own delicious charcuterie board. Download it for free > https://bit.ly/3Z78Rmz #NascoEducation #engagestudents #lessonplan #freebie #fcs #fcsteacher #sayyestofcs #iteachfcs #fcseducation

Join us for an exciting webinar with Chef Greg Eisele! Learn more about the UT Culinary Program and the next steps to enroll. Learn about scholarship opportunities and more. Get all your burning questions answered! 📅 Save the Date: Tuesday, April 30, 2024 Register now to receive the Zoom link: tiny.utk.edu/9V8cz #utculinary #utculinaryprogram #culinaryprogram #culinarytraining #culinarystudents #freewebinar #webinar

Exciting news for all KCA Students! 🍽️✨ This summer, we're excited to introduce Restaurant Service Operation 101 – your gateway to mastering the art of running a successful restaurant. Whether you're dreaming of starting your own food service or looking to enhance your management skills, this course is for you! Learn more at stanton.edu #NewClass #SummerQuarter #Stantonuniversity #RestaurantServiceOperation #HospitalityManagement #CareerGrowth #JoinNow #KCADepartment #KCAStantonuniversity

How does the math apply to your business? Check out this great video of the Moxey Experience. MOXEY BHAM

What do Chipotle Mexican Grill and CosMC's Menu have in common besides being restaurants? They both benefitted from OpenGov's Permitting & Licensing product to help get their licenses in local communities! Come here these story's at OpenGov Inc.'s upcoming webinar.

Restaurant License Best Practices How to Make the Process More Efficient for License Leaders AND Restaurant Owners Are you or a colleague responsible for your municipal or agency business licensing. You don't want to miss this webinar, join us 2/20 at 1:00 PM EST "A bad restaurant license process can lead to frustrated business owners, demoralized staff, loss of development opportunities, and lost revenue. But it doesn’t have to be that way. To fix the process, you need to hear from restaurant owners themselves. Join this webinar to get best practices on restaurant licensing from our speakers who handle licensing for hundreds of Chipotles AND from @James Farrell, CIO — Village of Bolingbrook, IL" https://lnkd.in/eck4EnyK

In the world of culinary education, our business functions like a well-crafted recipe. 🍳 Systems, like our structured lesson plans and kitchen organization, are key ingredients that ensure our students get the best educational experience, every time. 🙌🏾 #ReachOneTeachOne #SystemsAreKey #EntrepreneurLife #CulinaryConceptsAB #ChefLife #CulinarySchool

Nice inspiring read on how Douglas McMaster changed the existing tradition system and made it a more positive food system! He’s now an award-winning chef and owner of Silo, the world’s first zero-waste restaurant. In our new series, #InBold, we talk to changemakers whose actions highlight hope and make what’s possible stand out. My favorite takeaway: Clichés would have us believe that inspiration can only be found when we think outside the box, but in Doug’s experience, having to create within a defined circumstance – one which you create yourself – can lead to exciting innovation. “What’s interesting about Silo is that we’re working within a system, and it’s one we’re trying to make better. We’re a zero-waste restaurant, so how do we innovate and adhere to those principles? Working within those guidelines can really trigger our creativity – it’s like lights turning on across a map.” #futureoffood #zerowaste #deloitte, #sustainability Alexander Curry, Emily Cromwell