5th consecutive year of record square footage, strong attendance growth.

Unlock huge potential through digital innovation.

Growth in the RPI was buoyed by the same-store sales and customer traffic indicators, which both improved for the second consecutive month.

The RPI stood at 101.1 in November, up slightly from a level of 100.9 in October.

Menu trends that will be heating up in 2018 include doughnuts with non-traditional filling, ethnic-inspired kids’ dishes, farm/estate-branded items, and heritage-breed meats.

The RPI stood at 100.9 in May, up 0.6 percent from a level of 100.3 in April.

National Restaurant Association surveys American Culinary Federation Chefs.

Newly created role will focus on expanding the Association's show and solutions offerings.

SugarCreek demonstrates benefits of sous vide at booth 9116.

Acquisition marks the merging of the restaurant and foodservice industry's top leaders in food safety certification.