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This Guide is a compilation of Thanksgiving menus and offerings that DC-area restaurants proactively shared with RAMW. All offerings listed in our guide are available to-go in some in some capacity, whether that be preordered catering, takeout, delivery, or scheduled pickup.
On Saturday, Nov. 7, at 11:00am, DC Health Link is sponsoring a virtual enrollment kickoff that will bring together leading healthcare advocates, local leaders, celebrities and entertainers. Learn tips for healthy living, and most importantly, how to enroll in quality, affordable health insurance. The kickoff will feature:  
The Washington Post is excited to offer a partnership in a “Restaurant Gift Card Giveaway”  
Over the past several months, OpenTable has worked to create content that can help restaurateurs navigate this challenging period.
2020 RESTAURANT TECHNOLOGY SERIES – THE NEW FRONTIER Aligning Technology and Operations for Changing Times
Saval Foodservice President Paul Saval was featured on Dennis Knows Food, Episode 60 “Peer to Peer with Paul Saval! For full details and places to listen, click here! 
Troy Poole, owner of TidePoole’s in sunny Newport Beach, California, is going above and beyond to ensure his customers are served the best possible ingredients. 
Get to know the 2020 RAMMY Manager and Employee of the Year Finalists!   Member on the Menu: Jamal Flowers, ROCKLANDS Barbeque and Grilling Co. – Alexandria
The small business community in DC is the soul of the city. The District relies on you. The DC Sustainable Energy Utility (DCSEU) is showing love to small businesses with two limited-time offers to help you save money and energy. Free Energy Audits:
Ecolab, our official training partner, is offering a series of Food Safety Month webinars to inform you of continuing best practices for your restaurants:   Health Inspections: What You Need to Know Now and Then 
I am excited to inform you that we are now introducing a NO CONTACT ordering and payment service using QR codes for restaurant businesses.
It’s a new week and we just kicked off the second week of o
We know how hard you are all working to welcome and service guests and maintain safety protocols for diners and staff.
We kicked off this week with cooler temperatures and more to look forward to as we head into the first of two weeks of
We are constantly looking for ways we can expand, rew