National Restaurant Association Educational Foundation

National Restaurant Association Educational Foundation The NRAEF impacts the prosperity of the restaurant industry by attracting talent, developing a stronger workforce & building the next generation of leaders.

Founded in 1987, the NRAEF is the philanthropic foundation of the National Restaurant Association and the leader in industry-driven education. The NRAEF impacts the prosperity of the restaurant industry by attracting talent, developing a stronger workforce and building the next generation of industry leaders.

Founded in 1987, the NRAEF is the philanthropic foundation of the National Restaurant Association and the leader in industry-driven education. The NRAEF impacts the prosperity of the restaurant industry by attracting talent, developing a stronger workforce and building the next generation of industry leaders.

Operating as usual

The latest Order Up podcast is all about food safety during COVID in honor of #NationalFoodSafetyMonth. Listen in as Pat...
09/08/2021

The latest Order Up podcast is all about food safety during COVID in honor of #NationalFoodSafetyMonth.

Listen in as Patrick Guzzle, the Vice President of Food Science and Industry for the National Restaurant Association, discusses the differences between cleaning, sanitizing, and disinfecting: https://bit.ly/3BVUoxk

The latest Order Up podcast is all about food safety during COVID in honor of #NationalFoodSafetyMonth.

Listen in as Patrick Guzzle, the Vice President of Food Science and Industry for the National Restaurant Association, discusses the differences between cleaning, sanitizing, and disinfecting: https://bit.ly/3BVUoxk

The National Restaurant Association recently released a mid-year supplement to the 2021 State of the Restaurant Industry...
09/07/2021

The National Restaurant Association recently released a mid-year supplement to the 2021 State of the Restaurant Industry Report, which illustrates the continued impact of the COVID-19 pandemic on the restaurant industry.

For insights on food and beverage sales, job creation, and more, download the full report here: https://bit.ly/3DznSm7

The National Restaurant Association recently released a mid-year supplement to the 2021 State of the Restaurant Industry Report, which illustrates the continued impact of the COVID-19 pandemic on the restaurant industry.

For insights on food and beverage sales, job creation, and more, download the full report here: https://bit.ly/3DznSm7

September is #NationalFoodSafetyMonth!ServSafe will be providing free resources every week for our industry including we...
09/03/2021

September is #NationalFoodSafetyMonth!

ServSafe will be providing free resources every week for our industry including webinars, blog posts, and more.

Click here to learn more: https://bit.ly/3sNLbn8

September is #NationalFoodSafetyMonth!

ServSafe will be providing free resources every week for our industry including webinars, blog posts, and more.

Click here to learn more: https://bit.ly/3sNLbn8

09/02/2021
ProStart Virtual Lounge

ICYMI: The ProStart Program Virtual Lounge, brought to you by Coca-Cola, is LIVE!

And there is still time to enter the sweepstakes! When you register today, you will be entered for the chance to win a new tablet, pro camera, a ring light, and other amazing prizes.

Register now here: https://bit.ly/2RTMeEl

Meet hospitality management student Matthew Delaney! He recently received a $25,000 NRAEF scholarship from Guy Fieri dur...
08/31/2021
Hospitality management student served with a 25K scholarship from Guy Fieri

Meet hospitality management student Matthew Delaney! He recently received a $25,000 NRAEF scholarship from Guy Fieri during Guy’s Restaurant Reboot.

Click below to read what being in the hospitality industry means to him and what he plans to do with his scholarship. https://bit.ly/38uQTkt

By Breezh Nunez, Aug. 31, 2021 Hospitality management student Matthew Delaney was served with a $25,000 scholarship from Guy Fieri ...

The restaurant industry is full of opportunity...even for Lil Nas X! Lil Nas X will now hold an honorary position as chi...
08/26/2021
Lil Nas X Returns to Work at Taco Bell as Chief Impact Officer: 'Life Has Come Full Circle'

The restaurant industry is full of opportunity...even for Lil Nas X!
Lil Nas X will now hold an honorary position as chief impact officer at Taco Bell, where he had his first job in high school.

Read more below from People on how Lil Nas is also partnering with the Taco Bell Foundation, announcing awards to the recipients of the Live Más scholarship.

Taco Bell announces Lil Nas X partnership in addition to nationwide breakfast menu options

08/24/2021
ProStart Virtual Lounge is Officially Live

We’re excited to announce the official launch of the ProStart Virtual Lounge powered by Coca-Cola! The new interactive site is for young people from all backgrounds pursuing a future in the restaurant, foodservice and hospitality industry.

ProStart Program students and alumni can sign-up today and start sharing their skills, learning about restaurant jobs and careers, winning prizes and having some fun. Learn more here and register today: https://bit.ly/3gvG8D7

Looking to hire? Try out these strategies to entice jobseekers to join your team. https://bit.ly/3D9Qgek
08/23/2021
5 ways to woo workers

Looking to hire? Try out these strategies to entice jobseekers to join your team. https://bit.ly/3D9Qgek

Help wanted signs appear omnipresent in restaurant storefronts as operators struggle to staff back up to meet consumer demands. After massive layoffs in the early days of the pandemic, the restaurant job market rebounded this year, with July marking the 7th consecutive month of staffing growth, acco...

08/18/2021
Coming Soon: ProStart Virtual Lounge

The ProStart Virtual Lounge will be officially LIVE in less than ONE WEEK!

Powered by Coca-Cola, this online dashboard will allow ProStart students & alumni to chat, learn about scholarship opportunities, swap recipes, and more!

Stay tuned to the ProStart Program page to learn more.

From outdoor and off-premises dining to alcohol-to go, these pandemic-inspired business strategies are so effective that...
08/13/2021
Trends with traction

From outdoor and off-premises dining to alcohol-to go, these pandemic-inspired business strategies are so effective that they may change the industry landscape permanently.

Read more below from the National Restaurant Association.

In the pandemic’s darkest days, resourceful restaurant operators developed innovative solutions to keep business running. Some strategies proved so effective, they’re likely here to stay, even as dining restrictions lift. The National Restaurant Association identified “trends with traction” ...

As part of our Advanced Culinary Training Program (ACTP), culinary specialists from all branches of the Armed Forces att...
08/06/2021

As part of our Advanced Culinary Training Program (ACTP), culinary specialists from all branches of the Armed Forces attended a weeklong training program at The Culinary Institute of America in San Antonio.

During ACTP, service members participate in lectures and hands-on demonstrations to hone their culinary skills and enhance their performance in their culinary specialties.

Learn more about our training programs and career support for military here: https://bit.ly/2X4IqSL

Thank you to our program funders who make this program possible: Sodexo USA, Ecolab, Brinker International , HMSHost Foundation, Aramark, Sysco, Computrition, Inc., Whataburger Restaurants, BJ's Restaurant & Brewhouse, Seaboard Foods, and Kitchens to Go.

Thank you Svedka Vodka for helping us give restaurant workers a chance to advance. 100% of every dollar donated supports...
08/05/2021

Thank you Svedka Vodka for helping us give restaurant workers a chance to advance. 100% of every dollar donated supports our mission to empower and advance today’s and tomorrow’s restaurant workers.

Click here to donate to our Restaurants Advance campaign today: https://bit.ly/3shzq6y

Thank you Svedka Vodka for helping us give restaurant workers a chance to advance. 100% of every dollar donated supports our mission to empower and advance today’s and tomorrow’s restaurant workers.

Click here to donate to our Restaurants Advance campaign today: https://bit.ly/3shzq6y

Check out the menu trends on the rise from Restaurant Business!
08/04/2021
Menus on the move

Check out the menu trends on the rise from Restaurant Business!

Flavor exploration slowed down a bit in 2020, as operators streamlined menus and focused on best-sellers and customer favorites.

Restaurant Business' Power 20 list recognizes restaurant folks who amplified their community outreach efforts during the...
07/30/2021
The Power 20: Pandemic Heroes

Restaurant Business' Power 20 list recognizes restaurant folks who amplified their community outreach efforts during the pandemic, including Guy Fieri for his work with our Restaurant Employee Relief Fund.

Meet the 20 local heroes here: https://bit.ly/3kW7KEf

For this year’s Power 20 list, RB is recognizing restaurant folks who amplified their community outreach efforts during the pandemic.

The restaurant industry is an industry of opportunity! Click below to learn more abut how Lunchbox founder Nabeel Alamgi...
07/28/2021
From Busboy to Millionaire: How This Bangladeshi Immigrant Made His Big Break in the U.S. Restaurant Industry

The restaurant industry is an industry of opportunity!

Click below to learn more abut how Lunchbox founder Nabeel Alamgir has worked his way up from bussing tables at a fast food chain to securing $20 million in VC funding. https://bit.ly/3iTIcFa

Lunchbox founder Nabeel Alamgir has worked his way up from bussing tables at a fast food chain to securing $20 million in VC funding.

Who are your culinary arts mentors? For #CulinaryArtsMonth, ProStart Program has been highlighting ProStart educators on...
07/26/2021

Who are your culinary arts mentors? For #CulinaryArtsMonth, ProStart Program has been highlighting ProStart educators on our blog that have made a significant and lasting impact on their culinary students.

Click here to read their stories: bit.ly/3hm7vPx

Who are your culinary arts mentors? For #CulinaryArtsMonth, ProStart Program has been highlighting ProStart educators on our blog that have made a significant and lasting impact on their culinary students.

Click here to read their stories: bit.ly/3hm7vPx

We empower people from all backgrounds with the training and education they need to secure a better future through the v...
07/22/2021

We empower people from all backgrounds with the training and education they need to secure a better future through the vast opportunities offered in the restaurant, foodservice and hospitality industry.

Click here to learn more about NRAEF: https://bit.ly/3eMd35h

We empower people from all backgrounds with the training and education they need to secure a better future through the vast opportunities offered in the restaurant, foodservice and hospitality industry.

Click here to learn more about NRAEF: https://bit.ly/3eMd35h

As #CulinaryArtsMonth continues, we caught up with a few of our ProStart Program instructors across the country and aske...
07/19/2021

As #CulinaryArtsMonth continues, we caught up with a few of our ProStart Program instructors across the country and asked them a couple of questions about their culinary careers!

First meet Kristy Clarke, a ProStart Program teacher at Apollo High School in Arizona, here: https://bit.ly/2UYc6zI

As #CulinaryArtsMonth continues, we caught up with a few of our ProStart Program instructors across the country and asked them a couple of questions about their culinary careers!

First meet Kristy Clarke, a ProStart Program teacher at Apollo High School in Arizona, here: https://bit.ly/2UYc6zI

With restaurant industry employment on a steady incline post-pandemic according to the National Restaurant Association, ...
07/15/2021
In three years, Allen 19-year-old rises from ‘toast boy’ to general manager and $50K salary level

With restaurant industry employment on a steady incline post-pandemic according to the National Restaurant Association, Jason Cabrera went from a "toast boy" at Layne's Chicken Fingers to general manager in just three years.

Read more below from The Dallas Morning News.

Across the country, restaurants that once grappled with widespread pandemic-induced layoffs are now struggling to find enough workers to fill positions as...

Charmaine Patterson, a Drexel University student, was recently awarded a $25,000 scholarship during Guy’s Restaurant Reb...
07/14/2021
Drexel Student Wins $25,000 Scholarship from Guy Fieri's ‘Restaurant Reboot’ - DrexelNow

Charmaine Patterson, a Drexel University student, was recently awarded a $25,000 scholarship during Guy’s Restaurant Reboot, in partnership with LendingTree and NRAEF, to help realize her dreams of becoming a restaurateur!

In this Q&A with DrexelNow, Patterson shares the experiences that helped pave the way for this opportunity.

Society & Culture - Campus & Community Drexel Student Wins $25,000 Scholarship from Guy Fieri's ‘Restaurant Reboot’ By: Thomas Knoetgen July 13, 2021 Drexel student Charmaine Patterson cooks food in the kitchen at the University. Photo courtesy: Charmaine Patterson. Charmaine Patterson was looki...

Executive Chef Brandon Walker, owner of Essie's Restaurant in Poughkeepsie, N.Y., shares with the National Restaurant As...
07/13/2021
Back to business: Pandemic influences Essie’s menu

Executive Chef Brandon Walker, owner of Essie's Restaurant in Poughkeepsie, N.Y., shares with the National Restaurant Association how the pandemic influenced his menu and why comfort foods are here to stay.

Executive Chef Brandon Walker, owner of Essie’s, Poughkeepsie, N.Y., is a graduate of the Culinary Institute of America in Hyde Park. In 2016, the Brooklyn native opened his dream restaurant—which he named for his grandmother—in the heart of his city’s Little Italy neighborhood.

The Michigan Restaurant & Lodging Association is joining our HOPES Program! Click below to read more about the job skill...
07/09/2021
Michigan restaurant industry launches career program to help inmates get jobs

The Michigan Restaurant & Lodging Association is joining our HOPES Program! Click below to read more about the job skills program that trains and prepares justice-involved individuals for jobs and careers in the restaurant, foodservice and hospitality industries.

The Michigan hospitality industry launched a new program that helps inmates re-enter society with a job lined up. The program is called Hospitality Opportunities for People re-Entering Society, or HOPES. It brings training programs into correctional facilities so inmates can have a job lined up when...

07/08/2021
RYRA - Liliana Felton, Creole Bagelry and Café

Liliana Felton, of Creole Bagelry and Cafe', started as a dishwasher and is working her way up through our Restaurant Youth Registered Apprenticeship program, gaining the skills necessary to become a restaurant manager!

Watch her story below and click here to learn more about the program: https://bit.ly/3jYvJlG

cc: Louisiana Restaurant Association, U.S. Department of Labor

This July we are celebrating #NationalCulinaryArtsMonth and the chefs, cooks, bakers, and culinary professionals who bri...
07/07/2021

This July we are celebrating #NationalCulinaryArtsMonth and the chefs, cooks, bakers, and culinary professionals who bring innovative, unique cuisine from their kitchens to our tables.

Check out our latest blog post and follow along as we celebrate all month long: https://bit.ly/3wijW4k

This July we are celebrating #NationalCulinaryArtsMonth and the chefs, cooks, bakers, and culinary professionals who bring innovative, unique cuisine from their kitchens to our tables.

Check out our latest blog post and follow along as we celebrate all month long: https://bit.ly/3wijW4k

In the latest Order Up podcast episode from the National Restaurant Association, the Multicultural Foodservice & Hospita...
07/06/2021

In the latest Order Up podcast episode from the National Restaurant Association, the Multicultural Foodservice & Hospitality Alliance (MFHA) discusses the importance of providing pathways to black franchise ownership and diversity in our industry.

Listen in here: https://bit.ly/33VrJJL

In the latest Order Up podcast episode from the National Restaurant Association, the Multicultural Foodservice & Hospitality Alliance (MFHA) discusses the importance of providing pathways to black franchise ownership and diversity in our industry.

Listen in here: https://bit.ly/33VrJJL

The founding members of Let’s Talk Womxn share their experiences and expectations for the future. https://bit.ly/3y4j4kY
07/05/2021
Women entrepreneurs set the table for success

The founding members of Let’s Talk Womxn share their experiences and expectations for the future. https://bit.ly/3y4j4kY

A panel of women chef-restaurateurs, all founding members of the industry’s new Let’s Talk Womxn initiative, shared their insights on how other women can achieve success, particularly now as the country rebounds from the COVID-19 pandemic.

Wishing everyone a safe and happy #4thofJuly! 🇺🇸🎆
07/04/2021

Wishing everyone a safe and happy #4thofJuly! 🇺🇸🎆

Wishing everyone a safe and happy #4thofJuly! 🇺🇸🎆

“I like to think that as a nation we now celebrate our rich cultural diversity. It’s here, in a country foreign to mine,...
07/02/2021

“I like to think that as a nation we now celebrate our rich cultural diversity. It’s here, in a country foreign to mine, where I have the opportunity to create a family out of friends and celebrate a place that gives me a true sense of belonging.”

From roast duck to ceviche, check out these July 4th feasts that are a delicious break from tradition this #IndependenceDay: https://bloom.bg/3qJ1W1R

“I like to think that as a nation we now celebrate our rich cultural diversity. It’s here, in a country foreign to mine, where I have the opportunity to create a family out of friends and celebrate a place that gives me a true sense of belonging.”

From roast duck to ceviche, check out these July 4th feasts that are a delicious break from tradition this #IndependenceDay: https://bloom.bg/3qJ1W1R

As #PrideMonth comes to a close, revisit our “Celebrating Pride Month” blog posts featuring LGBTQ+ chefs and restaurateu...
06/30/2021

As #PrideMonth comes to a close, revisit our “Celebrating Pride Month” blog posts featuring LGBTQ+ chefs and restaurateurs. 🏳️‍🌈

View the blog here: https://bit.ly/3hm7vPx

As #PrideMonth comes to a close, revisit our “Celebrating Pride Month” blog posts featuring LGBTQ+ chefs and restaurateurs. 🏳️‍🌈

View the blog here: https://bit.ly/3hm7vPx

The National Restaurant Association was honored with three 2021 Telly Awards, including one for our “Change is on the Me...
06/29/2021

The National Restaurant Association was honored with three 2021 Telly Awards, including one for our “Change is on the Menu” fundraising campaign! Click below to learn more.

Recently, we were honored with three 2021 Telly Awards, the premier awards honoring excellence in video and television, for its Pandemic Video Campaigns in 2020.

Our team won a Gold award for its first national TV consumer ad campaign, along with two Bronze awards for additional consumer campaigns last year.

Learn more about the awards here: https://bit.ly/2T3woY7

Our HOPES Program is expanding! The U.S. Department of Labor has awarded the NRAEF a $4 million grant to continue our ef...
06/28/2021

Our HOPES Program is expanding! The U.S. Department of Labor has awarded the NRAEF a $4 million grant to continue our efforts to train justice-involved individuals for jobs and careers in the restaurant industry through our HOPES (Hospitality Opportunities for People (re)Entering Society) program.

With these funds, we plan to launch HOPES sites in four new states – Delaware, Michigan, Ohio and Texas.

Learn more here: https://bit.ly/3hcVmMT

Our HOPES Program is expanding! The U.S. Department of Labor has awarded the NRAEF a $4 million grant to continue our efforts to train justice-involved individuals for jobs and careers in the restaurant industry through our HOPES (Hospitality Opportunities for People (re)Entering Society) program.

With these funds, we plan to launch HOPES sites in four new states – Delaware, Michigan, Ohio and Texas.

Learn more here: https://bit.ly/3hcVmMT

Address

2055 L St NW, Fl 7th
Washington D.C., DC
20036

General information

Contributions to the NRAEF ensure the continued growth of our industry by directly supporting future chefs, managers, operators and suppliers. Whether it's through your support of the ProStart program, the NRAEF Scholarship Program, special events, or your philanthropic gifts, your donations are essential to our success.

Opening Hours

Monday 9am - 5pm
Tuesday 9am - 5pm
Wednesday 9am - 5pm
Thursday 9am - 5pm
Friday 9am - 5pm
Saturday 9am - 5pm
Sunday 9am - 5pm

Telephone

(800) 765-2122

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Dear Fellow Food Fans: I have recently been invited to serve as Restaurant Editor for the newly-revamped Santé Magazine (www.SanteMagazine.com). In this capacity, I will be reviving and expanding upon my popular Chef Chat© column, introducing other columns and pieces, and working with a team of talented writers from around the world to promote and support friends and colleagues in the food space. Though some of the questions have been updated, the Chef Chat© column will continue to delve into the lives and careers of established and up-and-coming chefs in a way that allows them to express themselves and allows their colleagues and patrons to get to know them better. In addition to the chef’s responses to the questions below, each column will include a photo and 250-word biography of the chef being featured and also a featured recipe from each chef so they can showcase their creativity and tempt diners to their various venues. Among the other columns that I plan to introduce is one called Menu Makers© and another called Off-the-Wall Wines©. The former will feature food entrepreneurs and independent creators and purveyors and the latter will call attention to wines and select beverages (e.g., fruit wines, ciders, etc.) that may not be featured in every store or wine club. Through these, I hope to expand the palates of our readers and also expand the reach of hard-working producers. The questions for the Chef Chat© and Menu Makers© columns are below. Should you or any other colleagues have suggestions for these segments or any other ideas for stories, please contact me at [email protected]. I look forward to working with you all and to bringing your stories to our 150,000 monthly readers. Santé Matt Robinson Restaurant Editor Chef Chat© Santé: How did you get into cooking? Who inspired you? Santé: Where was your first professional kitchen experience and what lessons did you learn that continue to educate how you work today? Santé: What have been the biggest challenges you have faced and how have you handled then? Santé: How has your cooking and business style changed and how has the industry changed? Santé: What are you most looking forward to this year, in terms of your career? Please remember- In order to be considered for inclusion, please submit a head shot, logo, and favorite recipe (along with the story behind it). Thank you! Menu Makers© Santé: What makes your product different and what do you hope to bring to market? Santé: When did you start working on your first product? Santé: To whom did you look for business advice? Santé: What have been the biggest challenges you have faced and how have you dealt with them? Santé: What do you most look forward to in the coming year in terms of your business? Please remember- In order to be considered for inclusion, please submit a head shot and logo. Thank you! Matt Robinson 63 Brookline Street Needham, MA 02492 Publisher of Matt's Meals Restaurant Editor for Santé Contributor to Jordan Rich's "Connoisseurs Corner" on WBZ Radio (50,000-watt Boston CBS affiliate), AM 1030 Star Supporter of Rescuing Leftover Cuisine New England Judge for Culinary Fight Club [email protected] @mattsmeals73
Someone needs to get this information to the government!
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