Advocacy in Action | January 15, 2026
Trump Endorses Credit Card Competition Act (CCCA)
President Trump has announced his support for the Credit Card Competition Act (CCCA), a bipartisan bill that would create competition in the credit card market. An important endorsement strengthening momentum for meaningful reform.
Swipe fees remain one of the highest costs of running a restaurant. The CCCA would create competition in the credit card market for the first time giving operators a choice and helping lower fees, so they can reinvest in their teams, grow their businesses, and pass savings on to customers.
The National Restaurant Association will continue engaging with the Administration and Congress, in collaboration with our State Restaurant Associations, restaurant operators, and allies, to advocate for this legislation and its passage.
| Watch 90 Second Update | CCCA Information |
Service vs. Emotional Support Animals: Info for Restaurant Workers
Federal, state and some local laws mandate certain animals be allowed into all places of public accommodation, including restaurants. To ensure compliance, restaurateurs and their staff must know what kind of animals are included and what interaction you are allowed with the owner and the animal.
Read this article from our partners at Brody & Associates to help understand the difference between Service Animals vs. Emotional Support Animals.
Penny Shortage: Federal Reserve to Resume Penny Circulation
The U.S. Federal Reserve today announced it would take new actions to better support the circulation of pennies for commercial activity.
Beginning January 14, the Federal Reserve will resume accepting penny orders and deposits from banks and credit unions at their commercially operated coin distribution locations across the country.
Restaurants Act Public Affairs Conference
🗓️ March 10-12, 2026
📍 Washington, D.C.
👉 More Information
The CRA supports you on a local, state and national level. Each year, we represent Connecticut at the Restaurants Act Public Affairs Conference. The Conference is the restaurant industry’s largest grassroots advocacy event, bringing operators together to influence policy and protect the future of foodservice.
We travel to Washington, D.C. to meet with our federal delegates to discuss federal issues such as immigration, tax initiatives and more. Our objective is to meet with stakeholders who has a say in our industry, as well as meet with our peers from across America.
If you are interested in being part of this year's conference, please email us!
| Get Involved | View Agenda |
State Economic Updates: January 2026
Catch up on the latest edition of the Connecticut Economic Update from Scan Scanlon, State Comptroller.
January’s update includes labor market trends, economic highlights from 2025 and a look on issues to watch for in 2026.
National Restaurant Association: 2025 Advocacy Wins
The National Restaurant Association takes a look back on the advocacy wins of 2025 and policy accomplishments that helped businesses succeed at the federal, state, and local levels.
Latest on Tariffs: Reduced Proposed Tariffs on Pasta
The US has sharply reduced proposed tariffs on pasta from 13 Italian producers, avoiding duties that could have exceeded the product’s value and driven up prices for American consumers. Officials said the companies addressed concerns about unfair pricing, with some brands now facing tariffs as low as 2.26% instead of nearly 92%.
Dietary Guidelines for Americans (DGA) Updated
The Trump Administration released the revised Dietary Guidelines for Americans (DGA) on realfood.gov.
Updated every five years, the DGA establish the federal government’s nutrition priorities and help guide policy, programs, and public messaging.
The National Restaurant Association engaged extensively with the Administration throughout the development of these guidelines, meeting directly with leaders at the White House, USDA, and HHS and submitting detailed comments. The Association ensured that the realities of restaurant operations and consumer choice were well understood, and there was a particular attention on avoiding language that could unintentionally discourage dining out or single out specific types of restaurant offerings.