Restaurant Associates

To bring Sesame Street the Musical to life at The John F. Kennedy Center for the Performing Arts, our team crafted 123 Brunch Street, a family-friendly dining experience. 123 Brunch Street is available before Saturday and Sunday performances, from 10:30 a.m.–3 p.m. until August 31, 2025, making for a joyful and memorable day at the Kennedy Center. Learn more here: https://lnkd.in/ej-SAcnT #ProudtoWorkHere_RA #StartwithDelicious

"Never before have eggs been, or deserved to be, considered a luxury ingredient the way they are right now..." Our team at the new 1906 at Longwood Gardens has turned the humble omelet into a destination-worthy meal, and they're in excellent company. Thank you, Joshua David Stein and The Wall Street Journal, for sharing this story.  Take a read here: https://lnkd.in/ecZaTsTv #ProudtoWorkHere_RA #StartwithDelicious

Our team at The Crossvines, located in Montgomery County, MD, welcomed local purveyors, the incredible team at Occasions Caterers, a Line Dancing instructor, and a fantastic crowd last week. These moments of teamwork, community, and hospitality are what it's all about. #ProudtoWorkHere_RA #StartwithDelicious

What if eating a sandwich could help the Chesapeake Bay? Our Restaurant Associates culinary team @TheCrossvines featured a delicious Wild Caught Blue Catfish Sandwich as part of a sustainable seafood initiative — and it was a hit! In just one month, over 115 sandwiches were sold. What made it special wasn't just the flavor, it was the why behind it. The blue catfish is an invasive species in the Chesapeake Bay. With no natural predators, it’s been a major contributor to the decline of iconic species like blue crab and rockfish. With its mild flavor and creamy texture, it’s a delicious, sustainable choice. By putting blue catfish on the menu, we gave our guests a delicious meal and a chance to be part of the solution. Guests loved learning the story and felt good knowing their choice made a difference. Great job Tim Gonzales, one of our sustainability champions, and the Crossvines team for bringing this to life! I first learned about this invasive species through Chef Albert Lukas. Albert participated in seminars sponsored by the Maryland Department of Natural Resources and challenges chefs to feature blue catfish on their menus. He’s introduced it in various menus across museums in DC. During peak business, his teams go through as much as 600 pounds of catfish weekly! How are you seeing sustainable options show up on menus — and would you try blue catfish?

"Precision, elegance, and sense of place..." define the philosophy behind both our CEO, Chef Ed Brown's cooking, and how R/A now bridges the gap between fine dining and high-scale service. On the latest Distinguished Podcast, hosted by Dean Arun U. and Boston University School of Hospitality Administration, Ed speaks about everything from his role as CEO and officer of Compass Group USA, to his discovery of truly delicious, sustainable seafood from local purveyors as a Chef, and everything in between. You can find the episode here: https://lnkd.in/eVg9EkZT

Thank you to The MICHELIN Guide for praising Chef Mincheol Shin's menu that brings the new immersive experience The Forest Within, created by Genesis House, Gwyneth Paltrow, and Jeff Leatham, right to your plate! "One of the first ideas that came to mind was to create tiger-patterned open dumplings', explains Chef Shin. 'Playful and visually striking, they brought the spirit of the forest to life on the plate." #ProudToWorkHere_RA

Thank you to The Washington Post for including Sweet Home Café, Eat at America's Table Cafe, and Mitsitam Native Foods Café in the list of The 5 best museum cafes in D.C. #ProudtoWorkHere_RA #MuseumDining

Today, with our culture of CARE always top of mind, I am excited to share stories about career journeys within our company. I AM YOU / YOU ARE ME is the extension of our prevailing culture, built from the intention that we all have more in common than we might think. IAY/YAM harnesses the power of storytelling and amplifies Restaurant Associates’ expansive talent across our family of companies. This is a celebration of these heartwarming shared experiences. Our showcased stories will inspire you. R/A has grown to 15,000 associates, a remarkable increase from just over 5,000 only four years ago. Through our growth, over 50% of our management openings are filled from within, and our employee retention rate remains at an industry record of 86%. We remain committed to creating spaces, tools, and opportunities that help each one of us to grow professionally and personally. As our CEO, Chef Ed Brown, says, “When we create space where individuals feel valued, respected, and have a sense of belonging, we all thrive.”    We have countless examples of success stories. You will be inspired by Maurice Campbell’s story, today a general manager who started as a catering waiter, and Pamela Brunson, who started her first job as Wolfgang Puck’s assistant and is now President of Wolfgang Puck Catering. These are just a couple of stories of today’s leaders who have had the opportunity to build their careers through hard work, passion, and most importantly, connection and support of others. Today, they are People Leaders who continue to develop professionally and pay it back by encouraging others to do the same. This enriches the lives of those in our R/A community. This is our culture of CARE. You’ll see Maurice and Pamela’s stories, along with several others, across our social media channels. Today, they are People Leaders who continue to develop professionally, and what’s more, they pay it back by encouraging others to lean in and do the same. This positively influences the lives of those in our R/A community. This is our culture of CARE.  Thank you for joining us on this journey.

Congratulations to our incredible restaurant teams and partners for earning prestigious awards from Wine Spectator this year! Cheers to Point Seven, #TatianabyKwameOnwuachi, #GenesisHouse and 1906 at Longwood Gardens. #ProudToWorkHere_RA

Thank you to Barton Seaver and Food for Climate League for leading this exclusive masterclass in cooking delicious, culturally diverse, nutritious, and sustainable aquatic foods! How did you celebrate World Oceans Day? #SustainableSeafood #OceansMonth #ProudtoWorkHere_RA