The National Restaurant Association has announced its 2026 federal policy agenda, focusing on immigration reform, the Credit Card Competition Act, and a favorable renewal of the U.S.-Mexico-Canada Agreement (USMCA). The association says these priorities aim to stabilize the restaurant workforce, reduce operational costs for owners, and maintain reliable supply chains.
The restaurant industry is the second-largest private employer in the United States, with over 15.7 million employees at more than one million locations. According to the association, these policies could help save money for business owners, boost local tax revenues, and ease pressure on staffing.
“These policy priorities are essential to strengthening the foundation of an industry that powers America’s economy and employs 1 in 10 people nationwide,” said Michelle Korsmo, President & CEO of the National Restaurant Association. “By advancing commonsense immigration reform, reducing swipe fee costs, and preserving a stable, affordable food supply, we can help operators manage structural costs, stabilize their workforce, and continue serving their communities.”
On immigration reform, the association points out that nearly one in four restaurant workers are immigrants. Restaurants are expected to create over 100,000 new jobs in 2026. However, recent changes in immigration enforcement have created uncertainty for employers. A survey by the association found that 55% of operators experienced negative impacts from recent immigration policy changes: 37% reported drops in sales or customer traffic; 25% faced difficulties hiring or retaining staff; and 18% had employees not show up for work.
Sean Kennedy, executive vice president of Public Affairs for the National Restaurant Association stated: “Restaurants are projected to create more than 100,000 jobs this year, which means reform is not just a policy priority—it’s an economic imperative. That is why we are focused on comprehensive immigration reform that includes protection for the industry’s current workforce, a fix for the work visa system, and a modern immigration system for the future.”
Another key issue is credit card processing fees. Two companies control about 80% of this market in the U.S., making swipe fees among the highest globally. For many restaurants these fees represent their third largest expense after food and labor. The association’s survey found that two-thirds of operators saw their card processing fees rise over two years—by an average of nearly ten percent—which they say squeezes profit margins and raises costs for consumers by over $1,200 per year.
To address this problem, the group supports passing bipartisan legislation known as the Credit Card Competition Act to introduce more competition into credit card processing.
Trade policy also remains central to restaurant operations. Canada and Mexico are major suppliers of imported foods used by American restaurants. Since 2020 food prices have increased significantly—by around thirty-seven percent—and profit margins have shrunk: full-service restaurants saw median profits drop from four percent in 2019 to less than three percent last year; limited-service venues dropped from six percent to four percent during that time.
Kennedy commented: “Preserving the USMCA keeps the restaurant food supply stable and affordable. We encourage the Administration to maintain the agreement and avoid new tariffs to help keep menu prices and operator costs in check.”
The National Restaurant Association urges Congress and federal officials to prioritize these initiatives as part of supporting millions employed across America’s restaurants.
Survey data cited was collected from more than nine hundred restaurant operators between January 16 and February 6 of this year.
