Training & Education

Get a head start on a rewarding career or get the tools you need to give you a professional competitive edge. Browse in-depth information on formal culinary and hospitality training, or learn more about scholarships, professional certification and career development.


More than 1,100 institutions in the United States offer college-level programs that specialize in restaurant or hospitality management. Prospective chefs can find an appropriate course of study at hundreds of cooking schools.


High School Students

The National Restaurant Association Educational Foundation's ProStart® program teaches culinary techniques and management skills to more than 90,000 high school students. ProStart's industry-driven curriculum provides real-life ex...

High School Students


The restaurant industry’s future depends upon quality education in culinary and hospitality programs and schools. To ensure educators have the tools they need to train the next generation of restaurant leaders, the National Restaurant Ass...

Featured Story


Students and educators who wish to pursue further formal training in the restaurant and hospitality industry can browse scholarship opportunities from the National Restaurant Association Educational Foundation, state restaurant associations and...


ServSafe Program

The ServSafe Program leads the way in providing comprehensive educational materials to the restaurant industry through face-to-face and online instruction. More than 5 million foodservice professionals have been certified through the ServSafe...

ServSafe Program


July 19, 2018
Pour specialty beverages customers crave

July 18, 2018
Spring into the season with bright, vegetable-forward drinks

July 17, 2018
Ways to increase location-based actions for your restaurant

July 17, 2018
Social Media 101

July 16, 2018
Your next best hires are from 10 schools

Participants in the National ProStart Invitational get better and better every year. Meet the winners.

July 1, 2018
Guide offers tips on safe handling of food at food banks

The new guide teaches food-bank and other charitable-group workers how to distribute food safely and properly.

June 27, 2018
5 traits of the new American diner

Your typical restaurant guest is no longer the Average Joe or Jane of 20 years ago. See our profile of the American Foodie 2.0 identified in our new Restaurant Industry Forecast.

June 13, 2018
Stronger labor market bodes well for restaurants

The improving labor market along with lower gas prices should put consumers in a better position to burn off their pent-up demand for restaurants, according to the NRA’s chief economist.

June 13, 2018
Buffalo Wild Wings’ beverage odyssey

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June 12, 2018
5 important dos and don’ts when asking interview questions

Stick the basics, and stay consistent