Order Up

What’s Hot 2024 Culinary Forecast with Helen Jane Hearn

National Restaurant Association — Mon, 11 Dec 2023 08:00:00 -0600

This week, Karly is joined by Helen Jane Hearn, Senior Director of Enterprise Programs at the National Restaurant Association, to discuss the results of the What’s Hot 2024 Culinary Forecast.

The report surveyed more than 1,500 culinary professionals to weigh in on 120 menu items and industry trends in seven categories to identify current, emerging, and cooling trends for 2024.

(2:03) – Top trends and surprises
(3:27) – Evolving trends
(5:08) – Menus today
(7:00) – Survey methodology
(9:38) – A special thank you

Download the full report at What’s Hot 2024 Culinary Forecast.

This podcast is intended for general informational purposes, and nothing in this podcast shall be deemed to create or grant any rights to any third parties.

If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.

Podcast episode production by Dante32.

Celebrating National Apprenticeship Week with Conrad Chura

National Restaurant Association — Mon, 13 Nov 2023 08:00:00 -0600

For National Apprenticeship Week, Karly is joined by Conrad Chura, owner and founder of Wakin Bakin in Louisiana, to discuss the value of apprenticeship in the restaurant industry. In this episode, Conrad shares his experience with the challenges in workforce development, the benefits of the apprenticeship program for small businesses, and an inside look at serving as a restaurant apprenticeship employer.

(01:40) – Introducing Conrad Chura
(03:21) – Giving employees with limited experience a chance
(05:20) – Becoming a restaurant apprenticeship employer
(07:52) – Apprenticing in the restaurant industry
(10:46) – The value of apprenticeship
(14:51) – Witnessing growth
(18:07) – Adding tools to your toolbox

To learn more about the National Restaurant Association’s Educational Foundation training and apprenticeship programs, visit chooserestaurants.org/programs.

If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify, or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.

Podcast episode production by Dante32.

The Entrepreneur’s Studio: Milk Bar

National Restaurant Association — Mon, 30 Oct 2023 08:00:00 -0600

This week on Order Up, we are featuring a conversation from The Entrepreneur’s Studio with pastry chef Christina Tosi, founder and CEO of Milk Bar, about her journey in founding the iconic bakery. Christina shares lessons in trusting instincts, following your passions in the face of doubt, and how her culinary education and experience were instrumental in launching Milk Bar.

(0:55) – Early moments and influences
(8:20) – Trusting instincts
(15:10) – Passion over doubts
(22:06) – Daily check-ins
(23:49) – Milk Bar
(27:11) – The entrepreneurial mindset

Listen to Part 2 of the Christina Tosi interview.

To learn more about Heartland, visit www.heartland.us.

To learn about upcoming and on-demand webinars, visit restaurant.org/events/learning.

Podcast episode production by Dante32.

CEO Series: Expanding Opportunities in Restaurant Operations

National Restaurant Association — Mon, 16 Oct 2023 08:00:00 -0600

CEO Michelle Korsmo talks to Casey Absey of Fargo’s Blackbird Woodfire about embracing opportunities for their cuisine beyond their restaurant, including events, mobile and microsites, collaborations, and their feature on Diners, Drive-Ins, and Dives. In this installment of Order Up's CEO-hosted miniseries. Casey shares his experience building a community around Blackbird, advice for new restaurateurs, and the inspiration behind his food.

(1:10) – Introducing Casey Absey
(5:59) – Perfecting the dough
(8:07) – Building a team and community
(11:05) – Credit card transaction fees
(12:54) – Increasing food costs
(14:02) – New technologies
(14:54) – The Bird
(17:33) – Diners, Drive-Ins, and Dives

Check out Blackbird Woodfire’s feature on the Food Network.

Listen to past episodes of Order Up’s CEO miniseries: How NRAEF Programs Build a Strong Workforce and Industry, Political Advocacy in the Restaurant Industry, and Creating a Culture that Attracts and Retains Talent.

This podcast is intended for general informational purposes and is not intended to provide any listener with individual tax, legal, or financial planning advice. The views expressed in this podcast are solely those of the speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered, and the listener is encouraged to do their own research, and where appropriate, obtain the advice or guidance of tax and accounting professionals, legal counsel, or the input of other experts with respect to their circumstances, practices and/or applicable laws. Listeners are encouraged to consider the applicability and suitability of the information provided for their own individual circumstances and at their own risk, and the National Restaurant Association and its affiliates cannot warrant the applicability of the information to any particular listener or party.

Podcast episode production by Dante32.

Streamlining Restaurant Technology with SpotOn's Kevin Bryla

National Restaurant Association — Mon, 09 Oct 2023 08:00:00 -0600

In this week’s episode, sponsored by SpotOn, National Restaurant Association’s Chief Information Officer Kevin Steele talks restaurant technology with Kevin Bryla, the Chief Marketing Officer of SpotOn, and Emma Blecker, Chief of Staff & Director of Business Systems at Boqueria. They discuss tech bloat — the over-adoption of technology and software solutions — its cost implications, the importance of streamlining tech stacks, and the positive role tech can play in the employee experience.

(00:03) - Introductions
(01:10) - Understanding Tech Bloat
(08:00) - Reducing Tech Bloat
(13:00) - Worker Management and Technology
(18:00) - Implementing New Technology
(27:00) - Implementation Tips

Check out the latest SpotOn promos and book your consultation here.

This podcast is intended for general informational purposes, and nothing in this podcast shall be deemed to create or grant any rights to any third parties. The views expressed by the guest speakers in this podcast are solely those of the guest speakers and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Nothing in this podcast constitutes, nor shall be deemed or construed to be, an endorsement by the Association. The Association is not vouching for or endorsing any products or services offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.

Podcast episode production by Dante32.

Best Practices in Food Safety and Hygiene

National Restaurant Association — Mon, 25 Sep 2023 08:00:00 -0600

In honor of National Food Safety Education Month, Karly is joined by Dotti Haynes, Marketing Director for the Hospitality, Restaurant, and Catering Segment at Tork, an Essity Brand, to discuss providing a safe, hygienic experience for staff and guests across the restaurant industry. In this episode, learn about hand and surface hygiene, safe food handling, and Tork’s unique training and resources.

(00:40) – Introducing Dotti Haynes
(01:38) – Tork, an Essity Brand
(03:36) – Three pillars of food safety
(05:00) – Hand hygiene
(08:10) – Surface hygiene
(09:40) – Safe food handling
(11:31) – Continuous training
(13:12) – Tork Workflow for Restaurants Guide

For more information about Tork, an Essity Brand, visit torkusa.com.

Learn more about the Clean Care™ Program, learn in the Tork Better Business Center, and sign up for on-demand food safety training.

Podcast episode production by Dante32.

From Concept to Franchise with Chef Erica Barrett

National Restaurant Association — Mon, 11 Sep 2023 08:00:00 -0600

This week, Karly speaks with Chef Erica Barrett about her new restaurant, Dough Boy Pizza, and the journey from catching the entrepreneurship bug as a child to appearing on Shark Tank.

In this episode, hear how Erica built her business from the ground up through connections at the National Restaurant Association show, her tangible advice for entrepreneurs, and what’s up next for the prolific chef.

(00:33) – Introducing Chef Erica Barrett
(03:54) – Dough Boy Pizza
(11:06) – Becoming a franchise
(18:34) – The National Restaurant Association Show
(21:00) – Mentorship
(24:51) – Advice for budding entrepreneurs in the industry

Podcast episode production by Dante32.

Top 5 Policy Priorities for Remainder of 2023

National Restaurant Association — Mon, 28 Aug 2023 10:30:00 -0600

National Restaurant Association’s VP of Public Policy Aaron Frazier returns to discuss recent advocacy on Capitol Hill and potential legislation and regulation shifts—at national, state, and local levels—impacting the industry.

In this episode, Aaron discusses policies that might have positive and negative effects on the industry, including credit card processing fees, joint employer rules, tipping, sick leave, and workforce growth.

(01:05) – Advocacy on Capitol Hill
(03:20) – Essential Workers for Economic Advancement Act
(04:54) – Tracking potential shifts in national policy
(08:30) – Monitoring state and local policies

Resources to learn more:

This podcast is intended for general informational purposes and is not intended to provide any listener with individual tax, legal, or financial planning advice, and nothing in this podcast shall be deemed to create or grant any rights to any third parties. Podcast listeners are encouraged to do their own research, and where appropriate, obtain the advice or guidance of tax and accounting professionals, legal counsel, or the input of other experts with respect to their circumstances, practices and/or applicable laws. Listeners are encouraged to consider the applicability and suitability of the information provided for their own individual circumstances and at their own risk, and the National Restaurant Association and its affiliates cannot warrant the applicability of the information to any particular listener or party.

Podcast episode production by Dante32.

CEO Series: Customer Satisfaction in the Digital Age

National Restaurant Association — Mon, 14 Aug 2023 13:00:00 -0600

CEO Michelle Korsmo talks to Julie De Cock of Key West’s La Crêperie French Café and ViV Wine Bistro about bringing authentic French cuisine to the vacation hot spot in another installment of Order Up’s CEO-hosted miniseries. In this episode, Julie shares her approach to curating a digital presence and finding longevity in customer relationships and her team.

(03:12) – Introducing Julie De Cock
(07:00) – Digital presence
(10:17) –ViV Wine Bistro
(14:11) – Providing excellent service
(16:54) – Hospitality in a vacation destination
(21:38) – Looking ahead

Listen to the previous CEO Series installment: “How NRAEF Programs Build a Strong Workforce and Industry.”

This podcast is intended for general informational purposes, and nothing in this podcast shall be deemed to create or grant any rights to any third parties. The views expressed by the guest speaker in this podcast are solely those of the guest speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.

Podcast episode production by Dante32.

CEO Series: How NRAEF Programs Build a Strong Workforce and Industry

National Restaurant Association — Tue, 25 Jul 2023 12:00:00 -0600

In this episode, Michelle Korsmo, National Restaurant Association President and CEO and CEO of the National Restaurant Association Educational Foundation (NRAEF) speaks with the NRAEF’s former Chair Kent Walrack and current Chair James Fripp about the continued success of the foundation’s programs in another installment of Order Up's CEO-hosted miniseries.

Kent Walrack, retired executive from Lyons Magnus, joins Order Up for the first time to discuss the growth of programs like ProStart, HOPES, and more over the last five years. Returning to Order Up, James Fripp, Chief Equity and Inclusion Officer, Yum! Brands International shares how the mission of NRAEF continues to inspire and the continued diversity, equity, and inclusion efforts that are essential to an industry that nurtures its workforce.

(03:55) – Introducing Kent Walrack
(07:37) – Re-introducing James Fripp
(08:59) – Building and nurturing a sustainable workforce
(10:35) – Growth of the last five years
(14:08) – ProStart
(20:13) – Industry professionals getting involved in NFRAEF
(22:27) – What’s next?
(25:13) – Creating opportunities and recruitment
(28:35) – A commitment to the NRAEF in retirement
(30:40) – A shift in perspective

Resources to learn more:

Related Episodes:

This podcast is intended for general informational purposes, and nothing in this podcast shall be deemed to create or grant any rights to any third parties. The views expressed by the guest speakers in this podcast are solely those of the guest speakers and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.

Podcast episode production by Dante32.

Trends in On- and Off-Premises Beverage Alcohol

National Restaurant Association — Mon, 10 Jul 2023 12:00:00 -0600

Alcohol has always presented restaurant operators with a creative and high-margin opportunity to innovate and set themselves apart from the competition. A newly released Alcohol Trends report covers what’s selling, who’s buying, and how it’s purchased. It also includes nearly 30 on- and off-premises wine, beer and cocktail offers customers say they’d like to try.

Our conversation starts off with Mike Whatley, VP of State Affairs and Grassroots Advocacy as well as Michelle Korsmo President and CEO of the National Restaurant Association. They discuss the exciting release of this new report and some of the key findings in beverage alcohol trends today.

(01:57) - Alcohol to-go
(03:35) - Generational differences
(06:16) - Locally sourced beverages
(08:20) - Changes to state alcohol laws
(10:00) - TJ Oakley, EVP at Main Street Management on creating a wine club
(13:24) - Blanca Aldaco, Owner of Aldaco’s Mexican Cuisine on cocktails to-go
(17:51) - Marrying takeout and on-premise
(20:56) - Looking to the future
(24:18) - Wine dinners and tasting events

Resources to learn more:

Alcohol report
Full press conference with visuals can be viewed on-demand

Podcast episode production by Dante32.

Creating a Culture of Acceptance at Red Robin and Wingstop Restaurants

National Restaurant Association — Tue, 20 Jun 2023 08:00:00 -0600

This week Karly speaks with Lehigh Valley Restaurant Group President & CEO Mike Axiotis about establishing and operating their Diversity and Inclusion Council and its positive impact on team members. In this episode, Mike shares LVRG’s strategies to create a respectful workplace and embrace cross-cultural learning.

(01:20) – Introducing Mike Axiotis
(04:35) – Approaching diversity, equity, and inclusion
(07:15) – Establishing and operating the Council
(13:52) – Recruitment and retention
(18:30) – MFHA’s Elevate Program
(20:59) – Refreshing the Council’s leadership
(22:54) – Vulnerability

Resources to learn more:

The views expressed by the guest speaker in this podcast are solely those of the guest speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.

Podcast episode production by Dante32.

The Credit Card Competition Act

National Restaurant Association — Mon, 05 Jun 2023 08:00:00 -0600

National Restaurant Association's Sean Kennedy and Brennan Duckett discuss the Credit Card Competition Act and advocacy efforts to pass the bill encouraging competition to reduce swipe fee rates.

In this episode, Sean Kennedy, Executive Vice President of Public Affairs, and Brennan Duckett, Technology and Innovation Policy Director for the National Restaurant Association, discuss the duopoly of Visa and Mastercard and the 20% increase in swipe fees in the past year. In advocating for the bill, Sean and Brennan encourage restaurant owners to share their stories of the outsized expense of swipe fees in restaurant owners' operations and aid in bringing a deeper understanding of the issue to Congress.

(01:36) – Swipe fees
(03:57) – Duopoly of Visa and Mastercard
(06:41) – The Credit Card Competition Act
(09:05) – Regulation
(11:15) – Rewards programs
(12:36) – Status of the Credit Card Competition Act
(14:09) – Sharing stories and data to create change

For more information, visit RestaurantsAct.com.

This podcast is intended for general informational purposes, and nothing in this podcast shall be deemed to create or grant any rights to any third parties.

Podcast episode production by Dante32.

Expert Advice for Restaurant Operators: Diversity, Tax Credits, and More

National Restaurant Association — Tue, 30 May 2023 12:00:00 -0600

Recently the National Restaurant Association hosted a webinar series on key topics relevant to restaurant operators today. This four-part webinar series focused on diversity, emergency preparedness, policy and tax credits, and food donations. The series garnered more than 1300 registrations and was applauded as an incredible resource by attendees.

Today on the podcast, we’re sharing some of the top insights from those webinars. These are just snippets, so be sure to check out the full series and the incredible resources included. These webinars are available on-demand and FREE for the industry.

(01:22) - Adapting Hiring Practices for a Modern and Diverse Workforce
(07:51) - Natural Disaster Preparedness and Recovery: Insights from a Survivor
(18:04) - The ABC's of Food Code Regulations Around Food Donations
(25:07) - Taking the Guesswork out of Restaurant Tax Credits

Resources to learn more:

This podcast is intended for general informational purposes, and nothing in this podcast shall be deemed to create or grant any rights to any third parties. The views expressed by the guest speaker in this podcast are solely those of the guest speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.

Podcast episode production by Dante32.

ProStart: Educating Tomorrow's Industry Leaders

National Restaurant Association — Mon, 08 May 2023 12:26:00 -0600

Like many aspiring cooks, Chef Patrick Phelan grew up cooking at home and dreamt of being a chef someday. After working in various restaurant roles in college, he worked his way up to pastry chef at a top New Orleans restaurant. But his culinary career took an unexpected turn into education after Hurricane Katrina closed his restaurant. With a reopening uncertain, Patrick went looking for a new job and landed one as a ProStart educator for a school in the area. Nearly two decades later, he’s still teaching and was recently named 2023 ProStart Teacher of the Year. Listen in to hear more about Patrick’s commitment to educating tomorrow’s restaurant leaders.

(01:49) - Patrick's journey from the kitchen to the classroom
(05:14) - Explaining the ProStart Educator role
(07:57) - Building career paths for students
(10:25) - Helping students expand their culinary horizons
(13:36) - Inspiring career paths of ProStart graduates
(16:08) - Advice for students curious about the ProStart program

ProStart is a two-year industry-backed culinary arts and restaurant management program for high school students. The program reaches approximately 165,000 students in over 1,850 schools in all 50 states, Washington, dc, and the territory of Guam. Over the past 23 years, more than 1 million students have participated in ProStart.

Patrick Phelan is a certified ProStart and ServSafe educator based in Louisiana. Patrick has worked in the restaurant industry for over 20 years in a number of capacities and has been educating the next generation of restaurant workers for 17 years.

The ProStart Teacher of the Year Award, sponsored by Golden Corral in honor of founder James Maynard, honors one individual for their tireless dedication to providing remarkable experiences to their ProStart students.

Podcast episode production by Dante32.

Why Restaurant Operators Oppose New Labor Nominee

National Restaurant Association — Wed, 26 Apr 2023 12:00:00 -0600

The Senate recently held a hearing for Julie Su, President Biden’s nominee to lead the Department of Labor. As Secretary of the California Labor and Workforce Development Agency and deputy secretary of Labor, Su supported regulatory mandates that unfairly targeted restaurant operators.

In this episode, Sean Kennedy, Executive Vice President of Public Affairs, and Aaron Frazier, Vice President of Public Policy for the National Restaurant Association, discuss the Association’s reasons for opposing her nomination.

Learn more about the Restaurants Act at www.restaurantsact.com.

This podcast is intended for general informational purposes, and nothing in this podcast shall be deemed to create or grant any rights to any third parties.

Good Done Right: Wendy’s Focus on Environmental Awareness

National Restaurant Association — Mon, 24 Apr 2023 08:00:00 -0600

In the second episode dedicated to Earth Day, Karly speaks with Liliana Esposito, Chief Corporate Affairs and Sustainability Officer at The Wendy’s Company, about reducing greenhouse gas emissions, developing more sustainable packaging options, and reducing food waste.

In this conversation, Liliana shares several goals and commitments Wendy’s has set in its Good Done Right initiative and the progress thus far. With a focus on food, people, and footprint, Wendy’s approach to energy, waste, and employee engagement makes a significant impact and serves as inspiration for operators across the restaurant industry.

(01:28) – Introducing Liliana Esposito
(02:15) – Good Done Right at Wendy’s
(03:43) – Reducing greenhouse gas emissions
(05:11) – Sustainable packaging
(06:06) – Eliminating food waste and commitment to freshness
(08:07) – Purpose-driven employees
(13:38) – Tips for smaller operators approaching sustainability

Resources to learn more:

Podcast episode production by Dante32.

Sustainability & Food Waste Reduction in Restaurants

National Restaurant Association — Mon, 17 Apr 2023 10:30:00 -0600

In the first of two episodes dedicated to Earth Day, Karly speaks with Dan Simons, Founder and Co-Owner of Farmers Restaurant Group, and Jeff Clark, Director of the National Restaurant Association’s Sustainability Expert Exchange group. In this conversation highlighting sustainable practices in restaurants, they discuss food waste reduction, sustainable packaging, and workforce engagement.

(01:23) – Introducing Farmers Restaurant Group
(04:55) – Engaging your workforce in food waste reduction initiatives
(06:36) – Leftover food composting
(08:43) – Sustainable packaging & Our Last Straw initiative
(13:00) – Community support through food donations
(15:39) – Small steps toward reducing waste
(18:45) – Introducing Jeff Clark
(19:31) – 86 Food Waste program
(20:35) – Beginning a food waste reduction program
(23:21) – Sustainability resources from the National Restaurant Association

Resources to learn more:

This podcast is intended for general informational purposes, and nothing in this podcast shall be deemed to create or grant any rights to any third parties. The views expressed by the guest speaker in this podcast are solely those of the guest speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.

Podcast episode production by Dante32.

Challenges & Opportunities in the Hospitality Industry

National Restaurant Association — Mon, 10 Apr 2023 09:30:00 -0600

This week, Karly speaks with Jaysen Euler, COO and Culinary Director of Scott Harris Hospitality, and Rachael O’Leary, Principal with CliftonLarsonAllen (CLA), about current challenges and opportunities in the hospitality industry. In this conversation, learn about pandemic pivots, adjusting for increased food costs, embracing the ideas of all team members, and preparing for the upcoming patio season.

(1:40) – Introducing Rachael O’Leary
(2:32) – Introducing Jaysen Euler
(3:44) – Learning to wear new hats
(6:10) – Menu evolution and food costs
(8:12) – Staffing challenges and hospitality expectations
(11:20) – Welcoming patio season
(14:22) – Investing in the patio dining experience
(16:07) – DE&I at Scott Harris Hospitality

Podcast episode production by Dante32.

Celebrating Women’s History Month with Denny’s CEO Kelli Valade

National Restaurant Association — Mon, 27 Mar 2023 08:00:00 -0600

This week, Karly speaks with Kelli Valade, CEO of Denny’s Corporation, about fostering an inclusive and service-minded company culture. In this conversation, learn about Denny’s industry-leading DE&I programming and how Kelli is bringing lessons from the difficult years of the pandemic into 2023.

(01:21) – Introducing Kelli Valade
(06:00) – Working with the Association and Educational Foundation
(08:29) – Mentorship
(10:51) – Programs at Denny’s Corporation
(14:19) – Wellness and mental health
(15:52) – Prioritizing DE&I
(16:45) – Learning moments along the way
(18:52) – Denny’s and Keke’s Breakfast Cafe in 2023

For more information, visit Denny’s at www.dennys.com/company.

Visit the National Restaurant Association’s Women’s History Month 2023 to learn more.

Podcast episode production by Dante32.

Turning Industry Insight into Action with SpotOn CMO Kevin Bryla

National Restaurant Association — Mon, 13 Mar 2023 12:00:00 -0600

This week we revisit the 2023 State of the Restaurant Industry report with the perspective of Kevin Bryla, Chief Marketing Officer and Head of Customer Experience, for SpotOn, our presenting sponsor for this report. Kevin joins Karly to discuss the three big tech trends impacting restaurants in 2023, the state of takeout and delivery, and POS system innovations.

(03:52) - How SpotOn sees three big tech trends impacting restaurants in 2023
(06:58) - The takeout and delivery trends that are here to stay
(09:44) - Innovation through POS systems
(11:14) - Tech investments helping restaurants with labor issues
(12:55) - Boosting revenue while keeping guest prices manageable
(15:20) - Blurring of dayparts, flexible pricing, and demand for in-restaurant dining
(16:23) - The biggest technology and menu trend opportunities for restaurant operators

Visit restaurant.org to find the full 2023 State of the Restaurant Industry Report.

SpotOn is one of the fastest-growing restaurant software and payment companies providing the technology and support that helps local businesses—and the people that run them—to succeed on their own terms. For more information, visit www.spoton.com and the SpotOn Resource Center.

SpotOn’s Restaurant Manager Toolkit: We see you putting in long hours to make your restaurant a success. That's why SpotOn created these resources. So you can spend less time doing busy work and more time doing what you love. See how restaurant management software can win you back hours a day.

Offer: Listeners who download the State of the Restaurant Industry report can save $500 on a point-of-sale with built-in tools to run and grow your restaurant.

The views expressed in this podcast are solely those of the speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Nothing in this podcast constitutes, nor shall be deemed or construed to be, an endorsement by the Association. The Association is not vouching for or endorsing any products or services offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.

Podcast episode production by Dante32.

2023 State of the Restaurant Industry

National Restaurant Association — Mon, 06 Mar 2023 08:00:00 -0600

A new and positive normal is starting to take hold at restaurants across the country. In the 2023 State of the Restaurant Industry Report, nearly three in four restaurant operators say they are getting comfortable with their day-to-day operations and are focused on sustaining that growth in 2023.

There will still be challenges, such as supply chain delays, rising input costs, and inflation impacting everything from consumer spending to new capital. But there's also an opportunity to be nimble and employ new skills and tools to drive economic and employment growth.

This week, Hudson Riehle joins us to discuss the report findings and what to expect in the year ahead.

(02:44) - Transitioning out of the pandemic
(05:13) - Accommodating higher food and supply prices
(09:34) - Demand for in-house restaurant experiences
(14:32) - Successful operational trends
(19:22) - Workforce outlook for 2023
(21:59) - How the national economy could impact the industry
(24:01) - Shifting consumer demand for experiences over physical goods

Visit restaurant.org to find the full 2023 State of the Restaurant Industry Report.

We’d like to thank the following sponsors for supporting this episode:

This podcast is intended for general informational purposes, and nothing in this podcast shall be deemed to create or grant any rights to any third parties.

Podcast episode production by Dante32.

Encouraging Excellence with P.F. Chang’s CEO Damola Adamolekun

National Restaurant Association — Mon, 20 Feb 2023 08:00:00 -0600

This week, Karly speaks with P.F. Chang’s CEO Damola Adamolekun about setting high goals and finding purpose in P.F. Chang’s focus on guest experience and improving the lives of their 15,000 employees. In this conversation, alongside the National Restaurant Association’s celebration of Black History Month, we celebrate Damola’s efforts and Executives of Color throughout our industry.

(0:22) – Introducing Damola Adamolekun
(2:49) – Embracing a career in business
(4:30) – Entering the restaurant industry in April 2020
(6:22) – Finding purpose in people
(7:33) – Advice for striving for success
(9:45) – Looking to the future
(10:58) – Diversity and recognizing excellent performance

Damola’s leadership has been recognized in Restaurant Business and Black Enterprise, and P.F. Chang’s leadership continues to represent the diversity of the restaurant industry.

Women make up more than one-third of the P.F. Chang’s Board of Directors.
All 3 of the independent directors at P.F. Chang’s are women.
The C-Suite at P.F. Chang’s is composed of 62% diverse representation, including women and minority groups.

Click here for more information about the DEI Survey & ELEVATE: DEI Framework for the Restaurant Industry.

Podcast episode production by Dante32.

Leadership Development and DEI at Bloomin’ Brands

National Restaurant Association — Mon, 06 Feb 2023 10:00:00 -0600

This week, Karly speaks with Cord McLean, Director of Leadership Development and Diversity & Inclusion at Bloomin’ Brands, about inclusive leadership. In this episode, learn how guiding values at Bloomin’ Brands are fostered at all levels through community-oriented programming and emphasis on the journey.

(01:38) – Introducing Cord McLean
(03:05) – Developing a leadership philosophy and approach
(06:28) – Assessing and meeting people where they are
(08:24) – “CEO of Diversity” mindset
(09:56) – Employee resource groups
(10:38) – Series: Conscious Inclusion and Courageous Conversation
(11:55) – Success lies in the effort
(14:21) – Looking ahead
(16:23) – Connecting and learning about the Bloomin’ way

Find more information on Bloomin’ Brands at the following:

Podcast episode production by Dante32.

What’s Hot 2023 Culinary Forecast

National Restaurant Association — Mon, 05 Dec 2022 08:00:00 -0600

Be sure to check out the What’s Hot 2023 Culinary Forecast Webinar on Wednesday, December 7, 2022 at 2 p.m.

This week on Order Up, Karly is joined by Helen Jane Hearn, Senior Director of Enterprise Programs at the National Restaurant Association, to discuss the results of the What’s Hot 2023 Culinary Forecast. The report surveyed more than 500 professional chefs to weigh in on 110 menu items and restaurant industry trends in eleven categories to identify current, emerging, and cooling trends for 2023. The results cover everything from chicken sandwiches to amazake to the desire for in-restaurant experiences.

(1:30) – What’s Hot 2023 Culinary Forecast
(2:20) – Top trends
(3:16) – Dealing with inflation and supply chain challenges
(5:08) – Disrupting traditional meal times
(6:21) – Compared to last year
(6:58) – Looking ahead
(8:23) – Hungry for restaurant experiences

Download the full report at What’s Hot 2023 Culinary Forecast.

This podcast is intended for general informational purposes, and nothing in this podcast shall be deemed to create or grant any rights to any third parties.

Podcast episode production by Dante32.

The Restaurant Youth Registered Apprenticeship Program

National Restaurant Association — Mon, 14 Nov 2022 08:00:00 -0600

This week on Order Up, Karly is joined by ProStart educator Scott Cave and RYRA program alumni Jaymeerah Harris and James Henry to provide insider perspectives on the Restaurant Youth Registered Apprenticeship program. The program connects young people to apprenticeship opportunities within the hospitality industry. In this episode, hear from the program's inaugural participants, their successes in the industry thus far, and the future of RYRA.

(0:54) – Restaurant Youth Registered Apprenticeship
(3:04) – Being a ProStart educator
(4:47) – Piloting RYRA
(6:46) – Hearing from program alumni
(10:53) – Deciding to participate in RYRA
(15:28) – Looking to the future

For more information about the National Restaurant Association Educational Foundation, visit https://chooserestaurants.org/.

For more information about the Restaurant & Hospitality Leadership Center, visit https://restaurant.org/education-and-resources/learning-center/workforce-engagement/restaurant-and-hospitality-leadership-center/.

This episode is proudly Supported by Coca-Cola.

The views expressed in this podcast are solely those of the speakers and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.

Podcast episode production by Dante32.

Encore: Building Trust through Authentic Relationships

National Restaurant Association — Mon, 24 Oct 2022 08:00:00 -0600

This episode was originally broadcast on February 22, 2022.

A lack of representation can often be limiting for people of color and minority groups. But by creating space for people of all different backgrounds to speak up and share ideas, we create an environment of support and camaraderie that elevates businesses.

This week, James Fripp, Chief Equity and Inclusion Officer at Yum! Brands, joins us to discuss the importance of representation, deliberately creating space for everyone on your team, and encouraging accountability by democratizing diversity.

(01:16) - Who is James Fripp
(03:17) - Starting and Staying at Taco Bell
(05:04) - Vision
(07:59) - Staying relevant
(11:44) - Opportunity for all
(14:48) - Allyship
(17:34) - Gracious host dinners and reverse mentorships
(21:21) - Family environment
(25:11) - Democratizing diversity
(28:50) - Not a zero sum game

Check out the following resources to find out more:

DEI Survey & ELEVATE - A Menu for Change

On-demand webinar: The 2022 DEI Report: Diversity matters to your employees. How important is it to you?

On-demand webinar: ELEVATE – A Menu for Change: Transform your DEI culture, step-by-step

This podcast is not intended to provide medical or legal advice. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality evolves. The views expressed in this podcast are solely those of the speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered, and the listener is encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.

Podcast episode production by Dante32.

How Natural Disasters Impact Restaurant Operations

National Restaurant Association — Tue, 11 Oct 2022 08:00:00 -0600

This week on Order Up, Karly is joined by Larry Sigler, Director of Food Safety for Waffle House, to discuss the brand’s reputation as a resource for communities during natural disasters and how to approach storm preparation. In this episode, learn how Waffle House anticipates the impact of the storm, how they support their team members in those communities, and the benefits of trusting decisions to be made out in the field.

(1:26) – Introducing Larry Sigler
(2:55) – Waffle House Index
(5:43) – Facing disaster
(7:58) – Preparation and tracking hurricanes
(9:56) – Equipment and partnerships with vendors
(10:30) – Communication strategies
(11:31) – Support of jump teams

Waffle House’s disaster readiness and response highlighted in the news: WHIO-TV, Action News Jax, and The Wall Street Journal.

Visit The National Restaurant Association’s Always Ready: Natural Disasters guide to learn more.

Participate in the National Restaurant Association’s 2023 What's Hot Culinary Trends Survey.

For those looking for more resources and ways to help:

🔗 Florida Restaurant & Lodging Association (FRLA) Storm Local Resources: https://frla.org/hurricane-resources/

🔗 S.C. Department of Health & Environmental Control Emergency & Recovery Information: https://scdhec.gov/food-safety/retail-food/environmental-emergency-recovery

🔗 Donate to Volunteer Florida’s Florida Disaster Fund: https://www.volunteerflorida.org/donatefdf/

🔗 Donate to World Central Kitchen to provide meals to those on the frontlines

This podcast is intended for general informational purposes and is not intended to provide any listener with legal or medical advice. The views expressed in this podcast are solely those of the speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered, and the listener is encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality evolves.

Podcast episode production by Dante32.

CEO Series: Creating a Culture that Attracts and Retains Talent

National Restaurant Association — Mon, 26 Sep 2022 08:00:00 -0600

This episode is the second installment of a new miniseries where National Restaurant Association President & CEO Michelle Korsmo discusses key topics and issues with Association members. Listen to the first installment of the series entitled “Political Advocacy in the Restaurant Industry” with Lance Trenary. And check out Michelle’s introductory episode from earlier this year.

This week on Order Up, Michelle Korsmo is joined by Chef Kisha Hunter, founder and owner of That Jerk Spot LLC and founder of Rise Above the Ordinary, and Roz Mallet, former board chair of the National Restaurant Association, emeritus board member of NRAEF, and CEO/President of PhaseNext Hospitality. With Michelle, they discuss NRAEF programs (like HOPES and ProStart) that cultivate a talented restaurant industry workforce from all backgrounds. Roz and Chef Kisha share insight into their inspiring careers and approaches to leadership and mentorship across numerous roles and enterprises. In this episode, learn how cultivating a culture that acknowledges the needs of today’s employees—while amplifying the benefits of working in the restaurant industry—can combat workforce challenges.

(4:08) – Introducing Roz Mallet
(8:18) – Introducing Chef Kisha Hunter
(13:46) – ProStart
(15:50) – HOPES
(18:48) – Military programs
(21:19) – Lessons in professionalism and fulfillment
(25:26) – Current challenges for recruitment and retention
(32:22) – Rise Above the Ordinary
(38:11) – Looking ahead

This podcast is intended for general informational purposes and is not intended to provide medical or legal advice. Podcast listeners are encouraged to do their own research, and where appropriate, obtain the advice or guidance of legal counsel or the input of other experts with respect to their practices and/or applicable laws.

Podcast episode production by Dante32.

CEO Series: Political Advocacy in the Restaurant Industry

National Restaurant Association — Mon, 12 Sep 2022 08:00:00 -0600

This episode is the first installment of a new miniseries where National Restaurant Association President & CEO Michelle Korsmo discusses key topics and issues with Association members.

This week on Order Up, Michelle Korsmo is joined by Lance Trenary, President & CEO of Golden Corral Corporation and Chairman of the National Restaurant Association, to discuss current challenges restaurants are facing, such as inflation and workforce shortages, and the critical role of industry advocacy with elected officials. In this episode, learn how “the comeback is greater than the setback” became an essential mindset of pandemic recovery for Lance Trenary and Golden Corral.

(2:21) – Introducing Lance Trenary
(4:55) – Thirty-seven years at Golden Corral
(10:28) – Hearing from Association members about current challenges
(20:33) – Advice for relationship-building with elected officials
(25:35) – Offsetting rising costs at Golden Corral

This podcast is intended for general informational purposes and not intended to provide medical or legal advice. Podcast listeners are encouraged to do their own research, and where appropriate, obtain the advice or guidance of legal counsel or the input of other experts with respect to their practices and/or applicable laws.

Podcast episode production by Dante32.

The Entrepreneur's Studio: Sugar + Spoon

National Restaurant Association — Wed, 24 Aug 2022 08:00:00 -0600

This week on Order Up, we are featuring a conversation with The Entrepreneur’s Studio host Chris Allen and founders of Sugar + Spoon, Ivana Orlovic and William Hubbell, about their thriving company specializing in safe-to-eat cookie dough. In this episode, learn how this business class project broke into the Seattle dessert food truck industry, the secrets of their successful co-founder relationship, and how an essential pandemic pivot displayed their resilience and reshaped their plans.

(2:32) – UW’s Creating a Company
(6:00) – The beginning
(9:40) – Starting the food truck
(11:59) – Pitching to the dads
(15:55) – Sugar + Spoon
(17:37) – A complementary duo
(20:39) – The first big “no”
(24:36) – Advantages of a dessert food truck
(28:04) – Finding a co-packer
(29:24) – Determining where to park
(32:11) – A COVID pivot
(36:12) – Cultivating a high-energy, positive environment
(40:40) – Social media presence
(46:56) – Rapid-fire questions

Podcast episode production by Dante32.

The American Data Privacy and Protection Act

National Restaurant Association — Mon, 08 Aug 2022 08:00:00 -0600

This week on Order Up, Karly is joined by Brennan Duckett, The National Restaurant Association’s Director of Technology and Innovation, to discuss the American Data Privacy and Protection Act and its impact on restaurants if passed by Congress in its current form. In this episode, learn about ADPPA’s impact on small businesses, its intent to empower consumers, and the further revisions needed to include appropriate compliance and enforcement measures in the bill.

(0:47) – Technology and Innovation
(2:08) – American Data Privacy and Protection Act
(3:22) – ADPPA consumer rights
(6:23) – Restaurant accountability and liability
(9:11) – State vs. federal law
(11:15) – Enforcement
(13:40) – Impact on small businesses
(16:35) – Protecting loyalty programs
(18:40) – NRA’s opposition to the bill in its current form
(21:30) – Compliance and empowering consumers
(24:02) – Staying up-to-date and speaking up

Read the National Restaurant Association’s letter to Congress regarding ADPPA.

This podcast is intended for general informational purposes and is not intended to provide any listener with legal advice, and nothing in this podcast shall be deemed to create or grant any rights to any third parties. Podcast listeners are encouraged to do their own research, and where appropriate, obtain the advice or guidance of legal counsel or the input of other experts with respect to their circumstances, practices and/or applicable laws. The National Restaurant Association and its affiliates cannot warrant the applicability of the information to any particular listener or party, and are under no obligation to update or revise the information provided in this podcast.

Podcast episode production by Dante32.

The Lease Accounting Standard

National Restaurant Association — Mon, 25 Jul 2022 08:00:00 -0600

On this episode of Order Up, Karly is joined by Kunali Shah, Controller at California Pizza Kitchen, and Lisa Kaestle, Director at Grant Thornton. The pair help shed some light on the lease accounting standard and why it’s such a hot topic right now.

(01:06) - Who is Kunali Shah?
(02:03) - Who is Lisa Kaestle?
(02:43) - All about operating leases
(04:08) - Other leasing assets
(06:19) - Software selection and rates
(08:16) - Challenges
(11:30) - Completeness
(14:22) - Methodology and future considerations
(17:24) - Auditing focuses
(18:42) - Getting an early start
(20:31) - Final advice

Podcast episode production by Dante32.

Introducing the National Restaurant Association’s new President and CEO

National Restaurant Association — Mon, 11 Jul 2022 08:00:00 -0600

Join us in welcoming Michelle Korsmo as the new President and CEO of the National Restaurant Association and CEO of the NRA Educational Foundation. In this episode, learn about Michelle’s previous experience, her first 60 days as President and CEO, and the inspiration for what she is prioritizing in her tenure, including “relentless advocacy.”

(3:53) – The first 60 days
(6:43) – Key priorities

Learn more about the programs mentioned in the episode by visiting The ProStart Program, Hospitality Opportunities for People (Re)entering Society (HOPES), and Multicultural Foodservice & Hospitality Alliance (MFHA).

Podcast episode production by Dante32.

Celebrating Pride Month

National Restaurant Association — Mon, 13 Jun 2022 08:00:00 -0600

This week on Order Up, Karly is joined by Damian Hanft, Vice President and Brand & Culture Ambassador for Inspire Brands, and Isaac Rocha, Director of West Zone McDonalds and Chief Inclusion Officer at Bama Companies, to discuss Pride Month and the LGBTQ+ community’s essential role in the restaurant industry. Tune in to learn more about the significance of LGTBQ+ visibility in industry leadership and the policies and programs being enacted to support and protect individuals, in which everyone is encouraged to bring their authentic selves to the workplace.

(1:35) - Introducing Damian Hanft
(3:09) – Introducing Isaac Rocha
(4:38) – The impact of Pride Month
(8:30) – Celebrating diversity and inclusion at Inspire Brands
(9:41) – A people-first strategy
(10:46) – Enacting a transition policy and communication plan at Bama Companies
(14:45) – Creating structures to help a diverse workforce ascend industry ranks
(18:55) – Loren Eiseley’s “The Star Thrower”
(20:22) – Educating yourself

Damian and Isaac are members of the board of directors for the Multicultural Foodservice & Hospitality Alliance. To learn more about the organization, visit https://mfha.net/.

For more information on Inspire Brands, visit https://inspirebrands.com/.

For more information on Bama Companies, visit https://www.bama.com/.

Podcast episode production by Dante32.

Stepping into DEI Leadership

National Restaurant Association — Tue, 31 May 2022 08:00:00 -0600

This week on Order Up, Karly is joined by Philline Zitin, Executive Director of Workplace Legal and Co-Lead of the Diversity, Equity, and Inclusion task force at Panda Restaurants. Tune in to hear Philline discuss how every company’s approach to DEI procedures can and should be different and how you have the power to take the first step in creating a more diverse workplace.

(01:19) - Philline’s background
(03:55) - Cultural influence
(04:46) - Finding courage to lead
(07:31) - Celebrating diversity
(10:25) - Value in the workplace
(12:44) - Company focus
(14:38) - Taking the first step

Podcast episode production by Dante32.

The National Restaurant Association Show 2022

National Restaurant Association — Mon, 16 May 2022 08:00:00 -0600

Join us this weekend (May 21-24) for the National Restaurant Association Show 2022! This episode, host Karly McBride highlights several resources and programs that will be represented at the show. From a “Workforce Day” to training opportunities and presentations on current DEI initiatives, the Show is an excellent environment to connect with peers and embrace the continued recovery of the foodservice industry.

To register and learn more about the 2022 National Restaurant Association Show, visit: https://www.nationalrestaurantshow.com/.

(1:25) – Recruiting and retaining your workforce
(3:03) – Workforce Day
(3:56) – Restaurant & Hospitality Leadership Center (RHLC)
(4:17) – The ProStart Program demo
(4:51) – Military service member opportunities
(5:20) – Hospitality Opportunities for People (Re)entering Society (HOPES)
(5:46) – Pathways to Black Franchise Ownership
(7:38) – ServSafe
(8:19) – Healthcare and insurance resources

More resources and initiatives highlighted in this episode:

On healthcare and insurance, including RHA Benefit Trust - https://restauranthealthcare.org/
Multicultural Foodservice & Hospitality Alliance (MFHA) - https://mfha.net/
The National Restaurant Association Resource Library - https://restaurant.org/education-and-resources/resource-library

Podcast episode production by Dante32.

Harnessing Point-of-Sale Data

National Restaurant Association — Mon, 02 May 2022 08:00:00 -0600

This week on Order Up, we’re joined by Joe Costanzo of REVOLTtek for a conversation about the power of point-of-sale systems in the restaurant industry. Tune in to hear Joe, a restauranteur turned technology consultant, share how to approach integrating POS into your restaurant’s operations and how to enhance your marketing, customer loyalty, food profit, and staffing through the data collected in a POS system.

(0:36) – Joe Costanzo and discovering point-of-sale technology
(3:53) – Consulting with restaurant industry experience
(5:56) – REVOLTtek
(7:15) – Heartland Restaurant POS
(9:14) – What can restaurants learn from their point-of-sale data?
(11:36) – Food profit
(14:27) – Data-driven marketing
(15:23) – Customer feedback
(16:19) – Staff scheduling and performance
(18:24) – Increasing sales
(19:50) – Selling data to suppliers
(21:17) – Getting started

For more information on REVOLTtek, visit: http://www.revolttek.com/.

To learn more about Heartland Payment Systems, vist: https://www.heartland.us/

This podcast is intended for general informational purposes and is not intended to provide any listener with legal or medical advice. The views expressed in this podcast are solely those of the speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. Reference to any specific product or service does not constitute an endorsement or recommendation. The Association does not warrant or guarantee the accuracy or suitability of any information offered, and the listener is encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality evolves.

Podcast episode production by Dante32.

The Pursuit of Sustainability

National Restaurant Association — Tue, 19 Apr 2022 08:00:00 -0600

This week on Order Up, we’re joined by Sara Burnett, Vice President of Food Beliefs, Sustainability, and PR at Panera Bread, and Jeff Clark, Expert Exchange Director for the National Restaurant Association, for a two-part discussion on establishing and committing to sustainable practices in the restaurant industry. Tune in to hear Sara and Jeff share actionable advice on in-house practices (hint: you’ll need to look in the trash), rethinking packaging, and acknowledging the consumer desire to know the environmental impact of their plate.

(1:28) - An into to Sara Burnett
(2:22) - Panera Bread’s Climate Positive initiative
(4:35) - Partnering with the World Resources Institute
(7:52) - Circular packaging
(10:14) - An ESG approach to industry labor challenges
(13:45) - Steps toward sustainability
(16:00) - From the consumer’s perspective
(19:42) - Industry trends in sustainability
(21:34) - Consumer preferences for environmentally friendly food
(26:29) - Participating in policy and legislation
(28:22) - Small changes, small shifts
(30:33) - Tracking and reducing food waste
(38:52) - The role of excitement

For more information on the Paris Climate Agreement, visit: https://unfccc.int/process-and-meetings/the-paris-agreement/the-paris-agreement.

To learn more about the United States Environmental Protection Agency’s Green Power Partnership, visit: https://www.epa.gov/greenpower.

For more information on 86 Food Waste, visit: 86foodwaste.com.

This podcast is intended for general informational purposes and is not intended to provide any listener with legal or medical advice, and nothing in this podcast shall be deemed to create or grant any rights to any third parties. Podcast listeners are encouraged to do their own research, and where appropriate, obtain the advice or guidance of legal counsel or the input of other experts with respect to their circumstances, practices and/or applicable laws. Listeners are encouraged to consider the applicability and suitability of the information provided for their own individual circumstances and at their own risk, and the National Restaurant Association and its affiliates cannot warrant the applicability of the information to any particular listener or party. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality evolves.

Podcast episode production by Dante32.

Employee Retention Tax Credit

National Restaurant Association — Mon, 04 Apr 2022 08:00:00 -0600

This week on Order Up, we’re joined by Randy Crabtree, Co-Founder and Partner at Tri-Merit, and Aaron Frazier, Vice President of Public Policy for the National Restaurant Association. Tune in to this insightful interview to hear everything restaurant owners need to know about the latest ERTC Bill in progress, from eligibility to expected timelines.

(01:25) - How ERTC was designed for restaurants
(05:10) - Eligibility
(09:28) - Current refund timelines
(11:38) - Tax return deadlines
(14:18) - Termination of 2021 ERC
(17:09) - Reversal of recovery
(19:25) - Bipartisan support
(22:33) - Restaurant advocacy conference

To find out more visit the Grassroots Home for the Restaurant Industry here: https://restaurantsact.com/

For more information and to register for the 2022 Public Affairs Conference, April 25-27 in Washington DC, visit: https://restaurant.org/events-and-community/events-calendar/2022-public-affairs-conference/

And find the Employee Retention Tax Credit homepage here: https://www.restaurant.org/issues-and-advocacy/policy-agenda/employee-retention-tax-credit/

This podcast is intended for general informational purposes and is not intended to provide any listener with legal, tax, financial planning, or medical advice, and nothing in this podcast shall be deemed to create or grant any rights to any third parties. Podcast listeners are encouraged to do their own research, and where appropriate, obtain the advice or guidance of legal counsel or the input of other experts with respect to their circumstances, practices and/or applicable laws. Listeners are encouraged to consider the applicability and suitability of the information provided for their own individual circumstances and at their own risk, and the National Restaurant Association and its affiliates cannot warrant the applicability of the information to any particular listener or party. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality evolves.

Podcast episode production by Dante32.

Future Restaurant Legislative Advancements

National Restaurant Association — Mon, 21 Mar 2022 08:00:00 -0600

This week on Order Up, we’re joined by Sean Kennedy, Executive Vice President for Public Affairs, and Mike Whatley, Vice President of State Affairs, to get the low down on the legislation that most impacts restaurant operators in 2022. Tune in to hear about initiatives that the National Restaurant Association plans to continue fighting for and what policies will stay with us beyond the pandemic.

(01:15) - Restaurant Revitalization Fund update
(02:58) - Employee Retention Tax Credit delay
(05:09) - Immigration reform and visa programs
(07:31) - Cocktails to go
(10:15) - The future of the tip credit
(14:38) - Third party delivery principles
(17:04) - Natural gas cooking legislation
(19:20) - Public Affairs Conference

This podcast is not intended to provide medical or legal advice, and nothing in this podcast shall be deemed to create or grant any rights to any third parties. Podcast listeners are encouraged to do their own research, and where appropriate, obtain the advice or guidance of legal counsel or the input of other experts with respect to their practices and/or applicable laws. Listeners are encouraged to consider the applicability and suitability of the information provided for their own individual circumstances, and the National Restaurant Association and its affiliates cannot warrant the applicability of the information to any particular listener or party. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality evolves.

Podcast episode production by Dante32.

Continuing a Family Legacy with V&M Bistro

National Restaurant Association — Mon, 07 Mar 2022 08:00:00 -0600

This week on Order Up, we’re celebrating Women’s History Month by chatting with Vincenza and Margherita Carrieri-Russo, a sister duo of restaurateurs continuing their family legacy in the food service industry. Tune in to hear them discuss how V&M Italian-American Bistro was born, what they did to adapt during the pandemic as a small business, and why food is a gift of love and gratitude. Plus, learn all about their latest endeavor: boozy ice cream!

(01:30) - Who are V&M?
(02:44) - Continuing a family legacy
(03:56) - Forgive quickly
(06:19) - Ice cream innovations
(10:48) - Food and love
(13:40) - Speaking up with the Hill Runner’s program
(17:00) - Staying the course
(21:34) - Continuing the conversation

Stay up to date on V&M Bistro by visiting their website or following them on instagram, facebook, and twitter.

Learn more about Women’s History Month from the National Restaurant Association here.

Podcast episode production by Dante32.

Building Trust through Authentic Relationships

National Restaurant Association — Tue, 22 Feb 2022 08:00:00 -0600

(01:16) - Who is James Fripp
(03:17) - Starting and Staying at Taco Bell
(05:04) - Vision
(07:59) - Staying relevant
(11:44) - Opportunity for all
(14:48) - Allyship
(17:34) - Gracious host dinners and reverse mentorships
(21:21) - Family environment
(25:11) - Democratizing diversity
(28:50) - Not a zero sum game

Podcast episode production by Dante32.

2022 State of the Restaurant Industry

National Restaurant Association — Mon, 07 Feb 2022 08:00:00 -0600

Over the past two years, the restaurant industry has been met with challenge after challenge. While we aren’t quite over the hill yet, 2022 is looking to be a year of transition and growth.

This week, Hudson Riehle joins us to discuss the 2022 State of the Industry report and how the culture of restaurants continues to evolve to meet the needs of consumers.

(1:40) - Research and knowledge group
(2:50) - What's in store for 2022
(6:08) - The rise of quick-service dining
(10:20) - The fall of on-premise dining
(14:42) - The next generation of restaurant goers
(17:11) - What's Hot survey
(20:28) - Points of access
(22:14) - Travel and tourism
(24:18) - Employment outlook for restaurants
(26:00) - Depressed income environment
(29:06) - Efficiency and variety
(31:51) - Advocating for funding

Podcast episode production by Dante32.

Community Commitment with Elephants Delicatessen

National Restaurant Association — Mon, 29 Nov 2021 08:00:00 -0600

Community is a key element in what makes the restaurant industry thrive. And never has this been more apparent than now, as we’ve had to take extra measures to ensure this sense of community persists.

This week on Order Up, Cheyenne Terbrueggen, Marketing Communications Manager at Elephants Delicatessen, joins us to discuss Elephants’ sustainability efforts, how they are giving back to their community, and why they expanded their business to include a wholesale program amidst the pandemic. Plus, hear about how Elephants Delicatessen won the 2020 Restaurant Neighbor Award!

(00:26) - The Restaurant Neighbor Award in partnership with American Express
(02:50) - All about Elephants Delicatessen
(03:42) - Commitment to green practices
(05:15) - Pandemic catering trends
(07:49) - Doubling down on sustainability
(09:32) - Accepting the Restaurant Neighbor Award
(10:48) - Non-profit partners
(12:37) - Helping people help people
(13:09) - Customer commitment
(16:40) - Holiday meals
(17:52) - Nationwide wholesale
(19:09) - Coming out stronger

This podcast is not intended to provide medical or legal advice, and nothing in this podcast shall be deemed to create or grant any rights to any third parties. Podcast listeners are encouraged to do their own research, and where appropriate, obtain the advice or guidance of legal counsel or the input of other experts with respect to their practices and/or applicable laws. Listeners are encouraged to consider the applicability and suitability of the information provided for their own individual circumstances, and the National Restaurant Association Educational Foundation, the National Restaurant Association and their affiliates cannot warrant the applicability of the information to any particular listener or party. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality evolves.

Podcast episode production by Dante32.

Healthcare Access in the Hospitality Industry

National Restaurant Association — Mon, 08 Nov 2021 08:00:00 -0600

Over the past 18 months, healthcare has been a focal point of conversation as a result of the ongoing COVID-19 pandemic. Often, the barrier to receiving healthcare isn’t just affordability, but accessibility as well.

Today on Order Up, Kimberlee Vandervoorn, Vice President of Consumer Solutions at UnitedHealth Group, joins us to discuss the number of reasons hospitality workers are at an increased risk of health concerns and how UHG is creating access to healthcare resources with programs like Teladoc.

(01:12) - Something for everyone
(02:09) - The state of health and wellness
(04:42) - Barriers to healthcare
(10:00) - Teladoc
(18:11) - Active Minds
(23:14) - There is help out there

Podcast episode production by Dante32.

Kids Live Well

National Restaurant Association — Mon, 01 Nov 2021 08:00:00 -0600

Finding healthy, kid-friendly choices at restaurants can often be a struggle for families. But fueling kids with well-balanced meals is imperative for healthy bodies and minds. That’s why the National Restaurant Association’s updated Kids Live Well program is helping to empower restaurateurs in providing healthy options for children in their community.

This week on Order Up, we talk to Jeff Clark, Expert Exchange Director of the National Restaurant Association, and Maggie Gentille, Vice President of Food and Nutrition Policy from Food Directions, about how your restaurant can be a part of the Kids Live Well program.

(01:06) - Jeff’s day-to-day
(02:49) - Maggie’s move to Food Directions
(03:41) - Kids Live Well origins and relaunch
(06:09) - Program updates
(09:41) - Empowering families with options at restaurants
(11:17) - Menu choices
(14:29) - Getting started
(17:44) - Current participants
(19:52) - Providing options
(21:36) - The business side

For more information or to get started, please contact kidslivewell@restaurant.org.

This podcast is not intended to provide medical or legal advice. Podcast listeners are encouraged to do their own research, and where appropriate, obtain the advice or guidance of legal counsel or the input of other experts with respect to their practices and/or applicable laws. Nothing in this podcast shall be deemed to create or grant any rights to any third parties. Listeners are encouraged to consider the applicability and suitability of the information provided for their own individual circumstances, and the National Restaurant Association and its affiliates cannot warrant the applicability of the information to any particular listener or party.

Podcast episode production by Dante32.

Investing in Diverse Communities

National Restaurant Association — Mon, 25 Oct 2021 08:00:00 -0600

When businesses are represented by leaders from within the communities they serve, those businesses thrive. PepsiCo and the National Restaurant Association have been honoring successful restaurant industry professionals of diverse backgrounds for 14 years now with the Faces of Diversity Award.

Today on Order Up, Merary Simeon, VP of global diversity, equity, and inclusion at PepsiCo, and Elisia Flores, CEO of L&L Hawaiian Barbecue, join us to discuss the importance of recognizing the health and economic disparities that disproportionately affect minority communities, investing in these communities to counter this, and ensuring diverse voices are represented within every organization.

(01:49) - Faces of Diversity Awards
(04:43) - American dream come true
(06:28) - The comfort food of Hawaii
(08:00) - Generational passion
(09:59) - Angel in disguise
(12:11) - Rejoining L & L
(15:18) - A big unknown
(16:50) - Staying in the fight
(19:59) - Franchisee focused
(24:50) - Pathways to Black Franchisee Ownership Program
(27:04) - Become an L & L Hawaiian Barbecue franchisee
(28:16) - Diversity, equity, and inclusion

This podcast is not intended to provide medical or legal advice, and nothing in this podcast shall be deemed to create or grant any rights to any third parties. Podcast listeners are encouraged to do their own research, and where appropriate, obtain the advice or guidance of legal counsel or the input of other experts with respect to their practices and/or applicable laws. Listeners are encouraged to consider the applicability and suitability of the information provided for their own individual circumstances, and the National Restaurant Association, Multicultural Foodservice & Hospitality Alliance and their affiliates cannot warrant the applicability of the information to any particular listener or party. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality evolves.

Podcast episode production by Dante32.

Celebrating 25 Years of MFHA

National Restaurant Association — Mon, 18 Oct 2021 08:00:00 -0600

This week on Order Up, we’re celebrating 25 years of MFHA! Diversity, equity and inclusion have become an integral part of the foodservice industry. But it hasn’t always been that way. Gerry Fernandez joins us to talk about how his vision has evolved since he first founded MFHA in 1996, why addressing inequities has become the focus of modern businesses, and the importance of incentivizing people of all backgrounds to join the hospitality industry.

(01:11) - 25 years of MFHA
(04:06) - Creating access
(08:42) - Evolution of vision
(13:46) - Dish room to board room
(17:40) - Pandemic shifts
(22:12) - Leaders in diversity & inclusion
(25:40) - Passion for the work

Nothing in this podcast shall be deemed to create or grant any rights to any third parties. Listeners are encouraged to consider the applicability and suitability of the information provided for their own individual circumstances, and the Multicultural Foodservice & Hospitality Alliance, the National Restaurant Association, the National Restaurant Association Educational Foundation, and their affiliates cannot warrant the applicability of the information to any particular listener or party. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality.

Podcast episode production by Dante32.

Customer and Employee Loyalty Programs

National Restaurant Association — Tue, 12 Oct 2021 08:00:00 -0600

Last year, restaurants were in crisis figuring out ways to keep making sales. This year, as the customers return, we’re seeing an increase in employee dissatisfaction. Tama Looney, Head of Customer Success at Global Payments, joined us for a look at how loyalty programs can benefit both customers and employees. She also shares gift card purchase trends and makes the case of responsible use of data. Listen in!

(00:53) - Payments for small businesses
(01:35) - Handling the crisis
(05:40) - Loyalty evolution
(13:39) - Employee empathy
(17:30) - Gift cards
(18:58) - Data is king

The views expressed in this podcast are solely those of the speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered, and the listener is encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.

Podcast episode production by Dante32.

Wisconsin's Initiatives in Progress

National Restaurant Association — Mon, 04 Oct 2021 08:00:00 -0600

For years, many restaurants have been hindered by policies that have inhibited them from being able to meet the demands of modern consumers. This has only been exacerbated by the COVID-19 pandemic. Kristine Hillmer, CEO of the Wisconsin Restaurant Association discusses upcoming initiatives that will aid restaurateurs in satisfying customer trends, protect food service employees, and improve delivery policies.

(00:46) - Wisconsin Restaurant Association
(01:53) - Cloudy future
(07:37) - Workforce challenges
(11:22) - Policy wins
(16:24) - Initiatives in progress
(23:09) - Wisconsin food culture

This podcast is not intended to provide medical or legal advice. The podcast listeners are encouraged to do their own research, and where appropriate, obtain the advice or guidance of legal counsel or the input of other experts with respect to their practices and/or applicable laws. Listeners are encouraged to consider the applicability and suitability of the information provided for their own individual circumstances, and the National Restaurant Association and its affiliates cannot warrant the applicability of the information to any particular listener or party. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality evolves.

Podcast episode production by Dante32.

Quick Bite: The Economic Injury Disaster Loan Program with Aaron Frazier

National Restaurant Association — Mon, 27 Sep 2021 08:00:00 -0600

PPP loans were our first line of defense when the pandemic was still new. But as that program has shifted, new programs that better serve the unique needs of restaurant owners have taken hold. Economic Injury Disaster Loan Program (EIDL) is a very attractive option in ongoing restaurant recovery efforts. Aaron Frazier, Director of Health Care and Tax Policy at the National Restaurant Association joined us to talk about all things EIDL.

Learn more at https://www.restaurant.org/events/learning.

This podcast is not intended to provide medical or legal advice. The podcast listeners are encouraged to do their own research, and where appropriate, obtain the advice or guidance of legal counsel or the input of other experts with respect to their practices and/or applicable laws. Nothing in this podcast shall be deemed to create or grant any rights to any third parties. Listeners are encouraged to consider the applicability and suitability of the information provided for their own individual circumstances, and the National Restaurant Association and its affiliates cannot warrant the applicability of the information to any particular listener or party. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality.

Podcast episode production by Dante32.

2021 Mid-Year State of the Restaurant Industry with Hudson Riehle

National Restaurant Association — Mon, 13 Sep 2021 08:00:00 -0600

2020 was the most challenging year in the history of the restaurant industry. 2021 by contrast, is a year of transition and rebuilding. Hudson Riehle, Senior Vice President of Research at the National Restaurant Association, returned to the program to share the Mid-Year State of the Restaurant Report. Tune in for the latest numbers and trends.

(01:14) - 2021 State of the Restaurant Industry Mid-Year Update
(02:28) - Year of transition
(07:37) - Cost increases
(09:01) - Operator survey
(12:51) - Pent-up demand
(17:10) - Spending shift

Projections or forecasts discussed in this podcast are made based on national industry data available to the public and may change as new information becomes available. Statistics and projections for local markets and individual company performance may differ substantially from the national outlook.

Podcast episode production by Dante32.

Quick Bite: Food Safety During COVID with Patrick Guzzle

National Restaurant Association — Mon, 30 Aug 2021 08:00:00 -0600

Whether you eat out every night or you cook every meal yourself, food safety is key to ensuring people stay healthy. Patrick Guzzle is the Vice President of Food Science and Industry for the National Restaurant Association. He joined us on this week’s edition of Order Up to discuss the differences between cleaning, sanitizing, and disinfecting. Tune in to find out.

Nothing in this podcast shall be deemed to create or grant any rights to any third parties. The National Restaurant Association and its affiliates do not warrant or guarantee the accuracy or suitability of any information offered, and the listener is encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances. This podcast is not intended to provide medical or legal advice. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality evolves.

Podcast episode production by Dante32.

Connecticut's Pathway to Recovery

National Restaurant Association — Mon, 23 Aug 2021 08:00:00 -0600

Scott Dolch is the Executive Director at the Connecticut Restaurant Association. He joined this edition of Order Up to discuss how Connecticut restaurants have been faring during the pandemic and their plans for moving forward. Listen for a case study in resilience!

(01:59) - COVID-19 impact
(05:47) - Glimmer of normalcy
(08:20) - Connecticut Restaurant Relief Fund
(12:34) - Workforce recruitment & retention
(17:39) - Pathway to recovery
(21:42) - Connecticut Restaurant Association

Podcast episode production by Dante32.

Ohio's Legislative Wins during COVID

National Restaurant Association — Mon, 09 Aug 2021 08:00:00 -0600

There’s no doubt the restaurant industry has taken some major hits over the past 18 months. But today we’re talking about ways restaurants were able to adjust their sails during the pandemic and some of the big victories that came from it.

From relief grants to policy changes to safety measures for indoor dining, John Barker, President & CEO of the Ohio Restaurant Association, takes us through the innovative legislative solutions that allowed restaurants to stay afloat amidst the pandemic.   

Tune in to hear how Ohio state government pioneered effective change throughout a nationwide crisis.

(02:10) - Impact in Ohio
(05:16) - Legislation
(09:18) - Alcohol to go
(12:20) - Quantifying profitability
(13:46) - Grants
(15:34) - Permanent law
(17:41) - Availability
(18:34) - Ohio Restaurant Association

Podcast episode production by Dante32.

Quick Bite: Moving Forward with the ServSafe Dining Commitment

National Restaurant Association — Mon, 19 Jul 2021 08:00:00 -0600

The ServSafe Dining Commitment has been around for nearly 30 years as a best practices and training organization dedicated to making restaurants safer. The COVID-19 pandemic has put a spotlight on the importance of safety protocols in dining and has made consumers seek out restaurants that share this value.

This week on Order Up, Sara Nickel, a Senior Director at the National Restaurant Association, discussed the ServSafe Dining Commitment and what restaurants can do to get involved. Listen to learn more.

Nothing in this podcast shall be deemed to create or grant any rights to any third parties. Listeners are encouraged to consider the applicability and suitability of the information provided for their own individual circumstances, and the National Restaurant Association and its affiliates cannot warrant the applicability of the information to any particular listener or party. This podcast is not intended to provide medical or legal advice. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality.

Podcast episode production by Dante32.

Pathways to Black Franchise Ownership

National Restaurant Association — Wed, 30 Jun 2021 08:00:00 -0600

The Multicultural Foodservice and Hospitality Alliance (MFHA) wants to change this.

Gerry Fernandez of the MFHA and his associate Karim Webb recently gave a presentation on their newest initiative, Pathways to Black Franchise Ownership. On today’s episode of Order Up, we are rebroadcasting this important conversation.

Listen in to learn how the Pathways initiative will help educate, finance, and promote Black entrepreneurs to be stewards of their communities and build generational wealth. Any brands interested in participating in this program should contact Gerry for more information.

(01:35) - Pathways to Black Franchise Ownership
(01:45) - Full recording with slide visuals
(05:03) - 4thMVMT
(09:14) - Targeting brands
(12:11) - Everytable
(18:08) - Commit to the vision

To learn more about Pathways, visit MFHA.net or email info@mfha.net to speak with a member of the team. You can also view this full presentation with slide visuals here.

Podcast episode production by Dante32.

Quick Bite: Restaurant Revitalization Fund with Aaron Frazier

National Restaurant Association — Mon, 21 Jun 2021 08:00:00 -0600

Within two days of launch, the Restaurant Revitalization Fund had more than 186,000 applications from restaurants across the country in need of financial assistance. Aaron Frazier, Director of Healthcare and Tax Policy for the National Restaurant Association, returned to Order Up to discuss the success of the RRF. Contact your representatives to ensure smooth passage of the RRF Replenishment Act.

Visit https://restaurantsact.com/ to sign the petition to replenish the Restaurant Revitalization Fund!

Podcast listeners are encouraged to do their own research and obtain the advice or guidance of their own legal counsel or the input of other experts with respect to their practices and/or applicable laws. Nothing in this podcast shall be deemed to create or grant any rights to any third parties. Listeners are encouraged to consider the applicability and suitability of the information provided for their own individual circumstances, and the National Restaurant Association and its affiliates cannot warrant the applicability of the information to any particular listener or party.

Podcast episode production by Dante32.

Innovative Solutions to 86 Food Waste

National Restaurant Association — Mon, 14 Jun 2021 08:00:00 -0600

It shocks people to learn that food and agriculture are the leading drivers of the loss of biodiversity on the planet. The restaurant industry, as a generator of both food and container waste, has a huge role to play in ensuring environmental stewardship for future generations.

Today, Pete Pearson of the World Wildlife Fund and Suzanne Cohen of Essity Tork are our guests on Order Up. Pete and Suzanne walked us through some of the statistics on waste and offered solutions that are both eco-friendly and friendly to the bottom line.

Listen to learn about the 86 Food Waste campaign and how Essity Tork is driving sustainability.

(00:50) - Interview with Pete Pearson
(01:55) - 86 Food Waste
(03:09) - Anatomy of the program
(04:30) - Separating food from trash
(07:05) - Food Waste Calculator
(10:07) - Changing cultural imagination
(11:33) - Minimization
(13:11) - Menu design
(15:07) - Importance of the food system
(17:51) - Interview with Suzanne Cohen
(18:47) - Initiatives at Essity
(19:19) - The intersection of technology and sustainability
(20:49) - Circularity
(21:51) - Supporting reduction in food waste
(23:44) - Sustainability and hygiene

This podcast is not intended to provide medical or legal advice. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality. The views expressed in this podcast are solely those of the speakers and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered, and the listener is encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.

Podcast episode production by Dante32.

PRIDE in the Restaurant Industry

National Restaurant Association — Tue, 01 Jun 2021 08:00:00 -0600

June is Pride Month and what better way to celebrate than by speaking with a leading LGBTQ voice in the restaurant industry. Michaela Mendelsohn is a Transgender activist and restaurateur who made a name for herself in the El Pollo Loco restaurant franchise.

Michaela joined us for a discussion on her experience in the restaurant industry as well as with TransCanWork, an organization she founded to bring more job opportunities to trans individuals seeking work.

Take a listen to the episode to learn how you can become an ally to our friends in the trans community.

(01:37) - Michaela's story
(03:37) - Career impact of transitioning
(05:28) - Trans Can Work
(09:46) - How employers can support the community
(12:47) - Welcoming diversity
(14:18) - Job fairs
(17:12) - Become an ally

To Learn more, check out the following resources:

The Trevor Project

UCLA School of Law - The Williams Institute

2018 Faces of Diversity Award Winner: Michaela Mendelsohn’s video feature

Gender Revolution: A Journey with Katie Couric

Trailer, Gender Revolution

Gender Revolution: Live Aftershow with Katie Couric | National Geographic

TransCanWork

National Restaurant Association Educational Foundation

Restaurant.org related articles: https://www.restaurant.org/articles/news/restaurateur-fights-for-transgender-rights

https://www.restaurant.org/articles/news/celebrating-lgbtq-leadership-in-restaurants

The views expressed in this podcast are solely those of the speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered, and the listener is encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.

Podcast episode production by Dante32.

Quick Bite: State Legislature Trends with Mike Whatley

National Restaurant Association — Mon, 24 May 2021 08:00:00 -0600

With vaccination rates rising across the country, rules and regulations surrounding dine-in options are changing fast. Mike Whatley, VP of State Affairs and Grassroots Advocacy at the National Restaurant Association, joined us to discuss some of the changes in public policy and what they mean for restaurants.

Mike also shared some encouraging information about expanded patio dining access and other trends restaurants can harness moving forward. Listen to find out how these programs can help your bottom line.

This podcast is not intended to provide medical or legal advice. The podcast listeners are encouraged to do their own research, and where appropriate, obtain the advice or guidance of legal counsel or the input of other experts with respect to their practices and/or applicable laws. Nothing in this podcast shall be deemed to create or grant any rights to any third parties. Listeners are encouraged to consider the applicability and suitability of the information provided for their own individual circumstances, and the National Restaurant Association and its affiliates cannot warrant the applicability of the information to any particular listener or party. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality.

Podcast episode production by Dante32.

Tools for Tough Multicultural Conversations

National Restaurant Association — Mon, 17 May 2021 08:00:00 -0600

The restaurant industry is one of the most diverse industries in America. According to today’s guest, Gerry Fernandez, it is one of the few career paths that can take you from the dish room to the board room.

That diversity is a key reason why it is imperative that senior leadership in the restaurant industry stop shying away from tough conversations about race, sexual orientation, and gender. Gerry is the President and Founder of the Multicultural Foodservice & Hospitality Alliance, and it is his life’s work to help restaurant leaders see the value in building a diverse, equitable culture for both employees and guests.

Listen to our conversation with Gerry for tips on improving your cultural fluency and learn how to approach uncomfortable conversations. Gerry makes the case for how diversity, equity, and inclusion can increase your bottom line.

(01:05) - Building a diverse and inclusive culture
(02:42) - The impact of race relations
(06:09) - Cultural fluency
(10:09) - Setting the stage for tough conversations
(16:59) - Conversation guidelines
(20:08) - Multicultural Foodservice & Hospitality Alliance
(21:40) - One person can make a change

Nothing in this podcast shall be deemed to create or grant any rights to any third parties. Listeners are encouraged to consider the applicability and suitability of the information provided for their own individual circumstances, and the National Restaurant Association, the Multicultural Foodservice and Hospitality Alliance, and their affiliates cannot warrant the applicability of the information to any particular listener or party. This podcast is not intended to provide medical or legal advice. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality.

Podcast episode production by Dante32.

Quick Bite: Tips for COVID Legal Compliance with Angelo Amador

National Restaurant Association — Sun, 09 May 2021 09:00:00 -0600

Vaccinations are finally widely available. In a rush to get back to normal service, many restaurants are trying to ensure their workers get vaccinated. But there is a big difference between encouraging and mandating employee vaccinations. Angelo Amador, Executive Director of the Restaurant Law Center, stopped by Order Up to offer tips on how restaurant owners can stay in compliance with legal regulations.

To Learn more, check out the following resources:

Restaurant Law Center

Webinar: Taking A Shot at Covid-19: What Restaurants Need to Know About Vaccinating Their Workforce

Restaurant industry state vaccine tracker

Legal issues to consider regarding Covid vaccines

This podcast is not intended to provide medical or legal advice. The podcast listeners are encouraged to do their own research, and where appropriate, obtain the advice or guidance of legal counsel or the input of other experts with respect to their practices and/or applicable laws. Nothing in this podcast shall be deemed to create or grant any rights to any third parties. Listeners are encouraged to consider the applicability and suitability of the information provided for their own individual circumstances, and the National Restaurant Association and their affiliates cannot warrant the applicability of the information to any particular listener or party. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality.

Podcast episode production by Dante32.

Sustainable Packaging in the Restaurant Industry

National Restaurant Association — Mon, 19 Apr 2021 08:00:00 -0600

For restaurants, packaging is not just a method of transporting food. Packaging is a unique opportunity to create a branded experience that tells your customer what you are about. COVID accelerated the growth of delivery and takeaway and many restaurants were not prepared from a packaging standpoint.

This week on Order Up, we’ve brought in a panel of experts on packaging to discuss functionality, safety, and sustainability. Ashley Elzinga, Director of Sustainability & Outreach at Foodservice Packaging Institute, moderated this discussion with Missy Schaaphok, Susan Miles, and Kristine Kinger. We followed this up with an interview with Laura Abshire, Director of Food and Sustainability Policy at the National Restaurant Association.

Listen to learn how to strategize the best packaging for your restaurant.

(00:14) - Webinar panel
(01:45) - Recipe For Good
(05:35) - Shifting to sustainable packaging
(08:48) - Safety, sanitation, and supply security
(12:55) - Innovation on pause
(15:00) - Positive consumer sentiment
(19:43) - Interview with Laura Abshire
(21:16) - Packaging and sustainability challenges
(23:47) - Packaging trends
(26:40) - Regulations and legislation
(28:30) - Sustainability initiatives
(30:30) - Transitioning to a post-COVID era

Take a listen to the full webinar here (passcode: f1u@sZYU): https://restaurant.zoom.us/rec/play/z48esD7EYiJIUQZznBWWamihEEw555zWuwtEhKMHcuGZf4wgAIGAqqRzFiKxx2zX6gsUf9obFAkUHRiU.kTzXnuciObH4lePz

Learn more here: https://restaurant.org/articles/news/brands-talk-pandemic-impact-on-food-packaging

Nothing in this podcast shall be deemed to create or grant any rights to any third parties. Listeners are encouraged to consider the applicability and suitability of the information provided for their own individual circumstances, and the National Restaurant Association cannot warrant the applicability of the information to any particular listener or party. This podcast is not intended to provide medical or legal advice. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality.

Podcast episode production by Dante32.

Quick Bite: Understanding the Employee Retention Tax Credit

National Restaurant Association — Mon, 12 Apr 2021 08:00:00 -0600

Pandemic relief for restaurants has come in many different forms, which has created some confusion for operators wanting to access these resources. Aaron Frazier is the Director of Health Care and Tax Policy for the National Restaurant Association. He joined us this week to explain all the details of the Employee Retention Tax Credit. Listen to the episode to find out your eligibility and how it can help your restaurant.

(01:32) - Employee retention tax credits
(02:24) - ERTC eligibility
(03:47) - Access in 2020 & 2021
(04:52) - Employee eligibility
(05:30) - Capacity closures and revenue declines
(07:59) - Health premiums
(08:52) - Restaurants Act

Nothing in this podcast shall be deemed to create or grant any rights to any third parties. Listeners are encouraged to consider the applicability and suitability of the information provided for their own individual circumstances, and the National Restaurant Association cannot warrant the applicability of the information to any particular listener or party. This podcast is not intended to provide medical or legal advice. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality.

Podcast episode production by Dante32.

Creative Restaurant Solutions during the Pandemic

National Restaurant Association — Mon, 05 Apr 2021 08:00:00 -0600

While the restaurant industry as a whole was crippled by the restrictions of the pandemic, some restaurants were able to not only weather the storm but thrive. Protein Bar & Kitchen and Fazoli’s are two brands who found innovative solutions to grow during a tumultuous year.

This week, we’re speaking with the CEOs of these two restaurant groups, Jeff Drake and Carl Howard respectively. Jeff and Carl walk us through some of the sales promotions that helped them thrive as well as what happened when they had to speed up processes that were already in the works.

Listen to learn about wildly successful promos such as the “Fauci” shake and the Super Family Meal.

(02:17) - Interview with Jeff Drake
(04:09) - Solutions for opening
(07:48) - Surprising innovations
(10:58) - Short-term trends
(12:33) - Accelerating change
(14:14) - Rising to the occasion
(16:29) - Embracing mistakes
(18:24) - Excited to work
(19:28) - Back on the offense
(21:58) - Interview with Carl Howard
(23:34) - Ideas from the past
(26:49) - Rolling out success
(30:22) - Sticking around long-term
(32:00) - Workforce response
(33:29) - Roaring 20's

This podcast is not intended to provide medical or legal advice. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality. The views expressed in this podcast are solely those of the speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered, and the listener is encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.

Podcast episode production by Dante32.

Quick Bite: Restaurant Industry Leadership Programs for Veterans with Ed Walden

National Restaurant Association — Mon, 29 Mar 2021 08:00:00 -0600

One of the biggest fears of military members is what they will do after they take off the uniform. Service members are highly trained and skilled individuals who make great candidates for many leadership roles in the restaurant industry. The National Restaurant Association’s Educational Foundation recognizes the skill and talent of military members and offers several programs to help them get their foot in the door.

This week on Order Up, we are speaking with Dr. Ed Walden. Dr. Walden leads military and apprenticeship programs for the foundation. He talked about the foundation’s Restaurant Management Program, recognized by the VA, and discussed the benefits of work in the restaurant industry for veterans.

Listen for more details and apply for one of our military apprenticeship programs at chooserestaurants.org.

(01:44) - Pathways for the military food service community
(03:15) - Reward recognition programs
(07:00) - Participant opportunities
(07:53) - Apprenticeship programs
(10:28) - Changing lives
(12:10) - ChooseRestaurants

Podcast episode production by Dante32.

Nimbus Women Face The New Frontier of Dark Kitchens

National Restaurant Association — Mon, 22 Mar 2021 08:00:00 -0600

Nimbus Kitchen is a Manhattan-based commercial kitchen sharing venture founded by Samantha Slager and Camilla Opperman. With a goal toward helping more women shatter glass ceilings in the foodservice industry, these women embody the spirit of Women’s History Month.

This week on Order Up, we’re speaking with Samantha and Camilla about Nimbus, ghost kitchens, kitchen shares, and gender equality. We also speak with Nimbus success story Lisa Dorvilus. Take a listen to the episode.

(00:14) - Interview with Samantha Slager and Camilla Opperman
(01:16) - Launching a new kind of shared kitchen
(05:34) - What sets Nimbus apart?
(08:39) - Community is huge
(10:49) - Off-premise dining during COVID-19
(12:46) - Member success stories
(15:03) - Looking ahead in 2021
(17:36) - Interview with Lisa Dorvilus
(20:11) - Finding Nimbus
(21:19) - Immediate growth
(22:05) - Kado Patisri on Instagram
(22:23) - Kado Patisri

The views expressed in this podcast are solely those of the speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered, and the listener is encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.

Podcast episode production by Dante32.

Restaurant Industry Priorities for 2021 with Tom Bené

National Restaurant Association — Mon, 08 Mar 2021 08:00:00 -0600

2020 was the year of the pivot for restaurants. The COVID-19 pandemic forced restaurant operators to get creative with their menu offerings and delivery options.

This week on Order Up, Tom Bené, CEO of the National Restaurant Association, returned to give some details about industry priorities for 2021 as well as some encouraging news for recovery efforts. He dove into topics such as the trend of ghost kitchens, Guy Fieri’s restaurant recovery efforts, and increased focus on diversity, equity, and inclusion.

Listen to the episode for more insight on what to expect in the year ahead.

(00:56) - Growing challenges
(02:33) - Changing priorities
(04:32) - Continuing trends
(07:19) - Permanent changes
(09:36) - Restaurant Employee Relief Fund
(11:43) - Additional relief measures
(19:09) - Diversity, equity, and inclusion
(23:41) - Upward trajectory

This episode was sponsored by Winpak. Whether you offer takeout or in-house dining, your customers' experience can be enhanced by presenting your chef's exact portions of sauces, dressings and condiments. Winpak single serve packets can even include a QR code connecting diners to your website, menu or specials. See www.winpak.com to learn more.

This podcast is not intended to provide medical or legal advice. Adherence to any suggestions regarding the COVID-19 viral disease cannot ensure prevention of infection. Given the rapidly evolving nature of the pandemic, guidance may change as per our understanding of the unique challenges that COVID-19 poses within each country, state, and locality.

Neither the National Restaurant Association, National Restaurant Association Educational Foundation, Multicultural Foodservice & Hospitality Alliance nor their affiliates warrant or guarantee the accuracy or suitability of any information offered, and the podcast listener is encouraged to do their own research, and where appropriate, obtain the advice or guidance of legal counsel or the input of other experts with respect to their practices and/or applicable laws. Nothing in this podcast shall be deemed to create or grant any rights to any third parties.

Podcast episode production by Dante32.

Quick Bite: Blueprint for Restaurant Recovery with Sean Kennedy

National Restaurant Association — Mon, 01 Mar 2021 08:00:00 -0600

We are almost a year into the COVID-19 pandemic. While vaccines have offered hope, Congress needs to do more to help the restaurant industry recover. Sean Kennedy of the National Restaurant Association’s Public Affairs team returned to Order Up with the latest relief information.

(01:17) - All of the above approach
(02:22) - Blueprint for Restaurant Recovery
(04:00) - National Restaurant Association 2021 Advocacy Center
(04:58) - Encouraging engagement
(06:46) - Public Affairs Conference

Podcast episode production by Dante32.

Millions in Scholarships for Restaurant Industry Students

National Restaurant Association — Mon, 22 Feb 2021 08:00:00 -0600

Since 1987, the National Restaurant Educational Foundation has given out more than $25 million in scholarships to students of all ages studying in the foodservice and hospitality industries. This investment in the future of service industry personnel ensures that the best and brightest are able to succeed no matter their background.

Here to talk about the scholarship program is Matthew Rosales, Senior Manager at the National Restaurant Association’s Educational Foundation. Matthew explains the history of the program and gives details about eligibility and the application process.

Our second guest, Ashten Garrett, is an alumnus of the program and a rising star in the culinary field. Ashten talks about his experiences since receiving his scholarship including studying abroad in Italy and winning an episode of Guy Fieri’s Grocery Games.

Take a listen to learn more and share with any students in your life who might be interested in applying.

(00:14) - Interview with Matthew Rosales
(02:07) - Scholarships & grant history
(03:46) - Awarded funds
(04:59) - Student eligibility
(06:17) - Recipient diversity
(07:07) - COVID-19 impact
(09:01) - Scholarship application
(10:25) - Growing the program
(13:56) - Interview with Ashten Garrett
(14:33) - Choosing a culinary arts degree
(16:40) - Alleviated stress
(18:01) - Over the shoulder
(19:40) - Guy's Grocery Games
(23:01) - Advice for aspiring chefs

Neither the National Restaurant Association, National Restaurant Association Educational Foundation nor their affiliates warrant or guarantee the accuracy or suitability of any information offered, and the podcast listener is encouraged to do their own research, and where appropriate, obtain the advice or guidance of legal counsel or the input of other experts with respect to their practices and/or applicable laws. Nothing in this podcast shall be deemed to create or grant any rights to any third parties.

Podcast episode production by Dante32.

Quick Bite: Public Policy Principles for Third-Party Delivery with Mike Whatley

National Restaurant Association — Tue, 16 Feb 2021 08:00:00 -0600

While delivery was already an important growth segment of the restaurant industry, the pandemic accelerated the trend. As with any major market shift, the rapid growth of third-party delivery companies opened many new opportunities and also introduced some unwanted friction and pain points.

It was clear from talking with restaurant operators nationwide that a set of national guidelines was needed to provide structure, consistency and protection for restaurants. In response, the National Restaurant Association recently released Public Policy Principles for Third-Party Delivery, a set of seven principles centered around providing transparency and clarifying permission in the relationship between restaurant operators and third-party delivery companies .

On our first Quick Bite episode, Mike Whatley, the Association’s VP of State Affairs covers each of the seven principles, explains how they were developed, and how the major third-party delivery players were an important part of the conversation.

(02:17) - Public policy principles
(11:39) - Guiding legislation
(13:33) - Restaurants Act

Neither the National Restaurant Association nor its affiliates warrant or guarantee the accuracy or suitability of any information offered, and the podcast listener is encouraged to do their own research, and where appropriate, obtain the advice or guidance of legal counsel or the input of other experts with respect to their practices and/or applicable laws.

Podcast episode production by Dante32.

2021 State of the Restaurant Industry with Hudson Riehle

National Restaurant Association — Mon, 08 Feb 2021 08:00:00 -0600

With business down more than 20% and one in every five employees losing their jobs, 2020 was a dark time for the restaurant industry. Despite these gloomy numbers, 2021 is already showing signs that the light is at the end of the tunnel.

We are starting off a new season of Order Up by welcoming back to the show Hudson Riehle, Senior Vice President of Research and Knowledge at the National Restaurant Association. Hudson joined us to discuss the 2021 State of the Restaurant Industry Report.

Take a listen to learn the latest trends and numbers.

(01:25) - Research & Knowledge Group
(02:38) - 2020 industry sales
(07:10) - Restaurant survival
(15:44) - Consumer intentions
(18:11) - Workforce outlook
(22:28) - Reaching critical mass
(26:21) - Innovation continues

Podcast episode production by Dante32.

Why Your Restaurant Should Make the ServSafe Dining Commitment

National Restaurant Association — Mon, 25 Jan 2021 17:00:00 -0600

“Through industry research, we know that reassuring guests that restaurants are clean and safe is now more important than ever.” – Roy Hinojosa

After months of quarantine, people are hungry to get back into restaurants. However, safety is paramount to would-be restaurant goers. To help patrons feel safer, the National Restaurant Association has rolled out the ServSafe Dining Commitment.

Today, we’re speaking with Sara Bray, Director of Workforce Development at the association, about how ServSafe works. She discusses the certification process and how restaurants can join the program.

We also spoke to Roy Hinojosa, Division President of Golden Corral, about Golden Corral’s experience with ServSafe. Listen to the episode to find out how your restaurant can benefit from the ServSafe Dining Commitment.

(02:30) - Sara Bray, Director of Workforce Development at National Restaurant Association
(03:38) - ServSafe Dining Commitment for operators
(05:58) - Additional training
(07:09) - Restaurant sanctuary
(08:24) - Servsafe Dining Commitment for consumers
(09:40) - Roy Hinojosa, Division President at Golden Corral Corporation
(10:33) - Confidence in safety
(11:52) - Happy to be out
(13:13) - Finding our way back

Podcast episode production by Dante32.

Note: This episode was originally published on October 28, 2020

An Unprecedented Year with Tom Bené

National Restaurant Association — Tue, 08 Dec 2020 16:00:00 -0600

In our last episode of the 2020 Order Up season, we talked with President and CEO of the National Restaurant Association and CEO of the National Restaurant Association Educational Foundation Tom Bené about the state of the restaurant industry in 2020 and how that affects recovery plans in 2021.

Tom discusses the resiliency of the industry in the face of unprecedented challenges and struggles. In the face of those challenges, the industry has responded with zeal: new payment options, new food and beverage offerings and new restaurant designs that put the focus on the health and safety of their employees and customers.

One of the biggest areas of focus for the association in 2020 was advocacy at every level of government: national, state and local. Hear Tom’s thoughts about the various relief programs available to the industry, including the PPP and the Restaurant Employee Relief Fund,

Finally, listen to the episode to gain a better understanding of what the association is planning on doing as 2020 comes to a close and looks towards 2021.

(01:30) - Industry resilience
(02:51) - New programs
(07:41) - Coming together as one
(11:44) - Favorite take-out

This podcast is not intended to provide medical or legal advice. Adherence to any suggestions regarding the COVID-19 viral disease cannot ensure prevention of infection. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality.

Podcast episode production by Dante32.

A Look at the 2020 Elections and What it Means for Restaurants

National Restaurant Association — Tue, 24 Nov 2020 15:00:00 -0600

The restaurant industry has taken a massive hit thanks to the coronavirus pandemic. With no end in sight and no relief package since the original Cares Act passed in March, the National Restaurant Association is wasting no time in working with President-Elect Biden’s transition team.

We’re joined this week by Sean Kennedy, Executive Vice President of Public Affairs at the National Restaurant Association. Sean talked us through why the association is excited to work with President-Elect Biden, the policies the National Restaurant Association is focused on, and why we’re paying attention to the long game for the 2022 midterm elections.

Listen to the episode to gain a better understanding of the National Restaurant Association’s legislative strategy.

(01:14) - Sean Kennedy, Executive Vice President of Public Affairs at National Restaurant Association
(02:09) - Relief bill status
(03:25) - Presidential orders
(05:40) - State and local policy
(07:55) - Restaurant Law Center
(10:36) - State associations
(11:56) - Threading the needle
(14:00) - Grassroots traction

The National Restaurant Association does not warrant or guarantee the accuracy or suitability of any information offered, and the podcast listener is encouraged to do their own research, and where appropriate, obtain the advice or guidance of legal counsel or the input of other experts with respect to their practices and/or applicable laws.

Podcast episode production by Dante32.

Advancing Restaurant Workers through Apprenticeship

National Restaurant Association — Tue, 10 Nov 2020 15:30:00 -0600

“An apprenticeship program is more cost effective than a college degree. Not that I have anything against a college degree, I don't, but there has to be an alternative pathway to access the middle class besides college.” – John Shortt, Director of Program Development at NRAEF

Europe has a long tradition of apprenticeship programs dating back to the likes of Leonardo Da Vinci. Countries in Europe that invest heavily in apprenticeships have much lower rates of youth unemployment. Why then are apprenticeship programs not as common in the United States?

This week on Order Up, we’re speaking with John Shortt of the National Restaurant Association Educational Foundation. John discussed why these programs are so important and talked about some new apprenticeship opportunities in the restaurant industry.

Listen to learn how apprenticeship programs can help you advance in your career or help you hire qualified apprentices for your restaurant.

(01:09) - John Shortt, Director of Program Development at NRAEF
(02:21) - European workforce development
(04:49) - Another pathway to management
(06:52) - Hospitality Sector Registered Apprenticeship
(08:58) - Promoting apprenticeship in the industry
(11:14) - Evolving through COVID-19
(12:50) - National Apprenticeship Week
(13:52) - Engaging with the veteran community
(14:47) - Opportunities for young adults

This podcast is not intended to provide medical or legal advice. Adherence to any suggestions regarding the COVID-19 viral disease cannot ensure prevention of infection and should not be interpreted as setting the standard of care or be deemed inclusive of all proper methods or practices. Podcast listeners are urged to follow the requirements and recommendations of federal, state and local health authorities. Pursuant to Centers for Disease Control and Prevention (CDC) guidance, COVID-19 is generally considered to be spread from person to person by respiratory droplets, and not generally by food or packaging. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality.

Neither the National Restaurant Association nor the National Restaurant Association Educational Foundation warrants or guarantees the accuracy or suitability of any information offered, and the podcast listener is encouraged to do their own research, and where appropriate, obtain the advice or guidance of legal counsel or the input of other experts with respect to their practices and/or applicable laws.

Podcast episode production by Dante32.

Why Your Restaurant Should Make the ServSafe Dining Commitment

National Restaurant Association — Wed, 28 Oct 2020 11:00:00 -0600

“Through industry research, we know that reassuring guests that restaurants are clean and safe is now more important than ever.” – Roy Hinojosa

(01:09) - Sara Bray, Director of Workforce Development at National Restaurant Association
(02:17) - ServSafe Dining Commitment for operators
(04:37) - Additional training
(05:48) - Restaurant sanctuary
(07:03) - Servsafe Dining Commitment for consumers
(08:19) - Roy Hinojosa, Division President at Golden Corral Corporation
(09:12) - Confidence in safety
(10:31) - Happy to be out
(11:52) - Finding our way back

Podcast episode production by Dante32.

Adding to the Bottom Line with Wow Bao's Dark Kitchen Initiative

National Restaurant Association — Wed, 14 Oct 2020 13:00:00 -0600

"We are very proud that we've been able to help restaurants survive right now. They’ve been able to keep the lights on, pay the rents, and keep employees with the success that we're having with our dark kitchen program." – Geoff Alexander

Before COVID hit, Wow Bao created an innovative dark kitchen program with the goal of giving small businesses like coffee shops and ice cream shops access to an easy food product to enhance their offerings. With COVID still wreaking havoc across the restaurant industry, this program has become a lifeline to many restaurant businesses looking for new ways to generate revenue and keep their doors open.

Geoff Alexander is the President and CEO of Wow Bao and joined us for this week’s edition of Order Up. Geoff explained the difference between a ghost kitchen and a dark kitchen, talked about how this business model is resale not franchise, and gave an overview of how their dark kitchen program works. Tune in for more information and sign up on Wow Bao’s site to bring the program to your restaurant.

(00:22) - Geoff Alexander, President & CEO at Wow Bao
(02:39) - Backdoor operations
(05:31) - Wow Bao's dark kitchen program
(09:06) - Continuing to evolve
(15:12) - Staying at the top of the algorithm
(20:57) - Coming together as an industry
(24:49) - Balance and safety

Podcast episode production by Dante32.

Safe Customers, Safe Payments with Heartland Payment Systems' Tama Looney

National Restaurant Association — Mon, 28 Sep 2020 13:00:00 -0600

The pandemic has made it imperative for restaurants to completely rethink systems and processes. Payments are the starting point for any transaction, and in this environment, contactless options are critical. Tama Looney is a Brand Analytics and Customer Engagement Executive at Xenial and our guest this week on Order Up.

Tama discussed how the pandemic has changed what payments look like in restaurants, how restaurants are successfully coaxing customers to return, and why incentivizing employees to stay on amidst dangerous working conditions is key. Listen for actionable steps to keep both employees and customers safe.

(01:05) - Tama Looney, Brand Analytics & Customer Engagement Executive at Xenial
(02:32) - Industry-shifting changes
(04:12) - Socially safe restaurants
(05:29) - Huge shift to mobile
(09:03) - Alleviating customer anxiety
(11:17) - Sanitation meets technology
(13:49) - Inventory management
(17:04) - Challenges breed opportunity

Podcast episode production by Dante32.

Behind the Restaurant Revival Campaign

National Restaurant Association — Thu, 17 Sep 2020 21:15:00 -0600

Before the pandemic struck, no one could have ever imagined a world where all of our local neighborhood bars and restaurants would have to shut down. These establishments are the backbone of our neighborhoods and our economy.

Now that things are starting to improve, the National Restaurant Association has a new campaign aimed at helping get customers back to their favorite restaurants. We’ve partnered with such companies as Coca-Cola, Tyson, and Anheuser-Busch on the Restaurant Revival Campaign and the ServSafe Dining Commitment.

This week on Order Up, we’re speaking with Tia Mattson, Executive Vice President of Marketing and Communications and Jenn Morris, head of Marketing and Communications for Anheuser-Busch to better understand the thinking and efforts behind our new campaigns.

(01:00) - Tia Mattson, Executive Vice President, Enterprise Marketing & Communications at National Restaurant Association
(02:22) - Restaurant Revival Campaign
(03:28) - Rhythms and rituals
(05:55) - Bringing the campaign to the public
(06:49) - Increasing on-premise dining frequency
(07:56) - ServSafe Dining Commitment
(09:43) - Find a participating restaurant
(11:09) - Jenn Morris, Vice President, Communications at Anheuser-Busch
(13:51) - Supporting the campaign and the industry
(17:45) - Missing the restaurant experience
(18:54) - How consumers can help
(20:24) - Alcohol to-go

The views expressed in this podcast are solely those of the speaker and do not necessarily represent the opinions of the National Restaurant Association and its affiliates. This podcast is not intended to provide medical or legal advice but may present suggested practices for restauranteurs to help prevent the spread of the COVID-19 viral disease. Adherence to any suggestions cannot ensure prevention of infection and should not be interpreted as setting the standard of care or be deemed inclusive of all proper methods or practices. Podcast listeners are urged to follow the requirements and recommendations of federal, state and local health authorities. Pursuant to Centers for Disease Control and Prevention (CDC) guidance, COVID-19 is generally considered to be spread from person to person by respiratory droplets, and not generally by food or packaging. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality.

The Association does not warrant or guarantee the accuracy or suitability of any information offered, and the listener is encouraged to do their own research, and where appropriate, obtain the advice or guidance of legal counsel or the input of other experts with respect to their practices and/or applicable laws.

Podcast episode production by Dante32.

Lessons Learned from the Pizza Industry

National Restaurant Association — Mon, 24 Aug 2020 13:00:00 -0600

In our industry, pizza restaurants were in the strongest position to weather the storm of the pandemic. Pizza parlors already relied heavily on delivery and takeout and didn’t have to make the same kind of pivot as other restaurants. Despite this advantage, there are still challenges to overcome. Today, we’re speaking with Eric Greenwald, President of Grimaldi's Pizzeria, and Geoff Goodman, CEO of Fresh Brothers.

The key to survival according to both Eric and Geoff is communication; with each other as well as other pizza brands, and with the customer. Eric and Geoff shared how they improved ordering processes and tailored their messaging to the times. They also discussed the impact of both discounts and charity during these hard times.

(01:59) - Eric Greenwald, President of Grimaldi's Pizzeria
(03:19) - Geoff Goodman, CEO of Fresh Brothers
(04:44) - Technological enhancements
(09:07) - Marketing evolution
(16:46) - Share Our Strength
(19:44) - Family appeal
(23:90) - Supply chain pressures
(28:26) - Refocusing on food safety
(32:24) - Hope for the industry

The views expressed in this podcast are solely those of the interviewee and do not represent the opinions of the National Restaurant Association and its affiliates. This podcast is not intended to provide medical or legal advice but may present suggested practices for restauranteurs to help prevent the spread of the COVID-19 viral disease. Adherence to any suggestions cannot ensure prevention of infection and should not be interpreted as setting the standard of care or be deemed inclusive of all proper methods or practices. Podcast listeners are urged to follow the requirements and recommendations of federal, state and local health authorities. Pursuant to Centers for Disease Control and Prevention (CDC) guidance, COVID-19 is generally considered to be spread from person to person by respiratory droplets, and not generally by food or packaging. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality.

If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.

Podcast episode production by Dante32.

Where We Are Now with Hudson Riehle

National Restaurant Association — Mon, 10 Aug 2020 13:00:00 -0600

Hudson Riehle joined us back in May to paint a picture of what the data is saying about pandemic-induced restaurant closures. He’s back on this week’s episode of Order Up with some stark numbers: the industry is set to lose $240 billion and GDP will decrease this year by a staggering 8%.

It’s not all doom and gloom though! Hudson has some encouraging news about the technological shift that is helping to salvage industry losses. He also has some good news about the amount that families spend on restaurants in relation to their overall grocery bills. Tune in for more data and Hudson’s insights about what to expect next.

(00:37) - The road to recovery
(02:37) - Maintaining profitability
(10:25) - Labor market challenges
(15:43) - Supply chain inflation
(20:27) - Closure counts
(23:03) - Macro-economic trends
(26:01) - Demand for services

Podcast episode production by Dante32.

Recovery Blueprint Update with Sean Kennedy

National Restaurant Association — Mon, 03 Aug 2020 13:00:00 -0600

When COVID initially spiraled out of control in March, the National Restaurant Association quickly worked with Congress to get loans for struggling restaurants. Since then, extended closures and uncertainty have necessitated new recovery package legislation.

Sean Kennedy is the Executive Vice President of Public Affairs at the National Restaurant Association. He joins us today to explain the PPP Flexibility Act and discusses the National Restaurant Association’s three-pronged approach toward restaurant recovery. Sean also makes the case for a national strategy to help get COVID-19 under control. Listen for the latest legislative updates.

(00:27) - The need for an industry-specific relief plan
(01:25) - The blueprint for restaurant revival
(04:07) - A second round of the Paycheck Protection Program
(05:54) - The RESTAURANTS Act
(08:16) - Addressing employee and consumer safety
(09:43) - Does Congress understand the dire situation?
(10:42) - Surviving in a constant state of stop and start

Podcast episode production by Dante32.

Intentional Workplace Diversity with Gerry Fernandez from MFHA

National Restaurant Association — Fri, 24 Jul 2020 13:00:00 -0600

Gerry Fernandez has been a leader of diversity and inclusion in the restaurant industry for more than 25 years. Even with his track record of bringing change to the industry, he never thought he’d see the day where restaurant owners, employees, and customers are openly discussing issues of race and privilege.

Gerry is our guest this week on Order Up and explains why his organization, Multicultural Foodservice and Hospitality Association, is focused on advancing racial, ethnic and gender diversity to improve the bottom line. Listen for Gerry’s thoughts on how restaurant stakeholders can improve diversity and become even more profitable.

(01:03) - Multicultural Foodservice and Hospitality Alliance
(01:49) - Gerry's background
(04:06) - How BLM intersects with the restaurant community
(07:44) - If you listen you will learn
(11:39) - The ownership factor
(15:36) - Moving forward
(19:43) - Empathy training
(22:07) - SmartBrief
(25:28) - Purposeful & intentional outreach

Podcast episode production by Dante32.

Supply Chain Resiliency Tips from Expert Anissa Mandell Chance

National Restaurant Association — Fri, 17 Jul 2020 12:00:00 -0600

“The supply chain is like the engine of a car. You don't know we're there until you pop the hood. But the minute we don't work and we break, everyone's very aware of what we do.” – Anissa Mandell Chance

We’ve talked a lot on this podcast about how restaurants are managing during the pandemic. Behind the scenes however, there’s an even bigger part of the industry that has been working hard: the supply chain. Anissa Mandell Chance is the Senior Vice President of Supply Chain at Focus Brands. Today on Order Up, she discusses the unique issues her teams have had to navigate to get restaurants much needed supplies.

Whether it’s PPE or the freshest vegetables, every part of the supply chain has been impacted. Anissa talks about some of the creative solutions she’s seen during these unprecedented times and offers a message of hope that the restaurant industry will come back stronger than ever.

[00:27] - Interview with Anissa Mandell Chance
[00:56] - How Anissa landed in the supply chain sphere
[04:18] - Suppliers from all ends of the spectrum
[05:14] - Managing through crisis
[07:52] - Creative solutions for supply chain management
[10:31] - Symbiosis with technology
[13:56] - Camaraderie & collaboration
[17:20] - Maintaining external partnerships
[20:02] - Changing how customers get their food
[21:40] - Leveraging cross-functional teams
[25:49] - Partnership-oriented relationships

Podcast episode production by Dante32.

Empowering The Next Generation With Rob Gifford

National Restaurant Association — Mon, 06 Jul 2020 13:00:00 -0600

The economic impacts of COVID have been catastrophic not just to restaurant owners, but to employees in the food service industry, as well. The National Restaurant Association Educational Foundation is the philanthropic arm of the association and has risen to the challenge of helping restaurants and their employees stay afloat.

Today, the Foundation’s president, Rob Gifford, discusses some of the programs that were in progress pre-COVID as well as how the foundation expects to move forward with an eye for economic recovery and racial diversity. Rob also shares a success story of the foundation’s efforts to fundraise more than $20 million alongside Guy Fieri to directly help those whose jobs were impacted by COVID.

[00:23] - Interview with Rob Gifford
[00:51] - The National Restaurant Association Educational Foundation's mission
[01:54] - Programs advancing the NRAEF cause
[06:58] - Guy Fieri and the Restaurant Employee Relief Fund
[11:20] - Moments of challenge & opportunity
[15:34] - Getting out the message
[19:27] - Donation demographics
[21:38] - Stories from recipients
[23:47] - Support Choose Restaurants

This podcast episode was produced by Dante32.

Behind the Scenes of Restaurant Federal Assistance

National Restaurant Association — Fri, 26 Jun 2020 13:00:00 -0600

It was supposed to be the high season but then COVID-19 hit. No one thought the shutdown would go on longer than a few weeks, and as a result, the restaurant industry has taken a massive hit. To help struggling restaurateurs, the federal government has introduced programs such as PPP. While this has helped some, it has not been adequate to help all restaurants.

This week on Order Up, Sean Kennedy, Executive Vice President of the National Restaurant Association, discusses the various government programs available as well as their pros and cons. He also talks at length at how the National Restaurant Association is advocating for restaurants and what upcoming legislation to expect.

We also hear from Nick Vojnovic of Little Greek Fresh Grill, and Grace Shea of Lebanese Taverna Group. Nick and Grace share their experiences navigating COVID-19 aid.

[00:43] - Interview with Sean Kennedy
[00:55] - Reacting to the outbreak
[02:45] - Paycheck Protection Program
[05:09] - Operator challenges
[06:19] - Legislation in limbo
[08:05] - How the PPP has helped Little Greek stay afloat with Nick Vojnovic
[09:53] - Second stimulus package
[10:47] - Restaurants Act
[11:38] - Practical support & advocacy with state associations
[13:34] - Challenges for different business models
[15:28] - Understanding margins
[17:08] - How COVID-19 affected Lebanese Taverna with Grace Shea
[22:22] - Comparison to the airline industry
[25:05] - Passion and scrappiness
[26:36] - Running a winning campaign in Washington
[29:14] - Pushing for change

The views expressed in this podcast are solely those of the interviewee and do not represent the opinions of the National Restaurant Association and its affiliates. This podcast is not intended to provide medical or legal advice but is meant to present suggested practices for restauranteurs to help prevent the spread of the COVID-19 viral disease. Adherence to any suggestions cannot ensure prevention of infection and should not be interpreted as setting the standard of care or be deemed inclusive of all proper methods or practices. Podcast listeners are urged to follow the requirements and recommendations of federal, state and local health authorities. Pursuant to Centers for Disease Control and Prevention (CDC) guidance, COVID-19 is generally considered to be spread from person to person by respiratory droplets, and not generally by food or packaging. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality.

Podcast listeners who develop policies and procedures based upon the views in this podcast are urged to obtain the advice and guidance of legal counsel with respect to their practices and local laws.

This podcast episode was produced by Dante32.

A Zero-Tolerance Approach to Discrimination with Jamal Rasoully

National Restaurant Association — Fri, 19 Jun 2020 13:00:00 -0600

Over the last few weeks social unrest has soared after a slew of high-profile acts of racism. To help restaurateurs better navigate issues of diversity and inclusion and create spaces where all patrons feel welcome, this week, Karly McBride sat down for an interview with Jamal Rasoully, CEO and Founder of The Halal Shack.

Jamal shared his zero-tolerance approach to discrimination that includes rejecting racism, sexism, xenophobia and all hateful or intolerant speech and actions. Whether it is policies, procedures or resources, his empathetic approach includes tips for managing a diverse front and back of the house.

[00:53] - Interview with Jamal Rasoully
[02:14] - How to best support multicultural employees
[04:05] - Managing discrimination in communities of color
[05:09] - The importance of personal health & safety during reopening
[06:47] - Customer communication
[08:26] - Bringing about change
[12:44] - Showing more patience

Jamal Rasoully is the Founder and CEO of The Halal Shack and Spin Sauce. A son of Afghan immigrants, Jamal is passionate about bringing Halal cooking to America.

The restaurant landscape has changed drastically in the last few months. To help restaurateurs navigate the impossible decisions they will have to make in the months to come, Order Up, is a brand-new podcast from the National Restaurant Association dedicated to aid in the recovery of restaurants and their employees.

Informed by the latest data, each Friday we’ll share conversations about the recovery ahead of us. You’ll leave with an understanding of the current industry issues, insights, and best practices. Subscribe today or visit us at restaurant.org/podcasts.

This podcast episode was produced by Dante32.

Introducing CEO Tom Bené

National Restaurant Association — Fri, 12 Jun 2020 13:00:00 -0600

This episode of Order Up is brought to you by Yelp. Yelp’s free business listings make it easy to keep your restaurant customers up to date with changing hours, contact information, as well as delivery and takeout updates. Right now, when restaurant operations change daily, Yelp makes customer communication easy. Better yet? It’s free. Manage your page today with Yelp.

In this introductory interview, Helen Jane Hearn speaks with new National Restaurant Association president and CEO, Tom Bené.

Over his 30 year career, Tom has led such foodservice corporations as PepsiCo and Sysco. This week as our guest on Order Up, he discusses what he is excited to see in the restaurant industry. Despite the challenges brought on by COVID, Tom believes innovation and prosperity are on the horizon. Listen to learn more about his background, why he joined the association and his outlook on this historic year for the restaurant industry.

[00:31] - Interview with Tom Bené
[00:53] - How Tom ended up at The National Restaurant Association
[03:51] - Unprecedented changes in the industry
[05:48] - What constitutes a great day at the office
[08:04] - What does serving the restaurant industry mean to Tom?
[09:14] - Working with state restaurant associations
[10:53] - Enabling new solutions
[13:17] - Excitement ahead

This podcast episode was produced by Dante32.

Creative Marketing Strategies During COVID with Yelp's Emily Washcovick

National Restaurant Association — Fri, 05 Jun 2020 13:00:00 -0600

The new normal for restaurants, at least for the foreseeable future, is largely dependent on curbside pickup and delivery. However, if you’re not communicating things like store hours or contactless payment options with potential patrons, you lose out on traffic.

Emily Washcovick is a Small Business Expert at Yelp. She helps businesses utilize Yelp’s free tools to connect with customers. She is our guest this week on Order Up and she has lots of great tips to help restaurants get the word out about their businesses.

She explains cost per click rates, why you need an email newsletter, and the importance of tools such as Waitlist. Listen to the episode if you’ve been struggling to effectively communicate your restaurant’s message during COVID.

[00:50] - Interview with Emily Washcovick
[03:07] - Communication challenges
[10:57] - Sponsor: ServSafe
[11:13] - Marketing prioritization
[15:23] - Rules of reputation management
[20:56] - Tools for restaurants to communicate with their audiences
[23:40] - Honest, open, & clear
[25:02] - Heartwarming collaboration
[27:33] - Sponsor: ServSafe

This podcast episode was produced by Dante32.

Navigating a Safe Restaurant Reopening with Leigh Rogers Slack

National Restaurant Association — Fri, 29 May 2020 13:00:00 -0600

Waffle House has a reputation as a restaurant that remains open no matter how challenging the social climate. In the first two weeks of the COVID-19 pandemic however, Waffle House saw 80% of its business evaporate. Now that states are beginning to lift stay-at-home orders, the chain is revving up to reopen its doors.

Today on Order Up, host Karly McBride is speaking with Leigh Rogers Slack, Vice President of Recruiting and Development at Waffle House. Leigh talks about all of the decisions that have to be made prior to reopening as well as the many new safety procedures that are in place for staff and patrons alike. She also has advice for restaurateurs eager to reopen: define your mission first.

While things will not return to normal for quite some time, Waffle House is creating a blueprint for success.

[00:45] - Interview with Leigh Rogers Slack
[02:37] - The Waffle House approach to COVID-19
[09:12] - Workforce support
[12:16] - Ensuring customer safety
[16:44] - Sponsor: ServSafe
[19:46] - Define your mission
[24:01] - A powerful place for community
[27:10] - Sponsor: ServSafe

The views expressed in this podcast are solely those of the interviewee and do not represent the opinions of the National Restaurant Association and its affiliates. This podcast is not intended to provide medical or legal advice but is meant to present suggested practices for restauranteurs to help prevent the spread of the COVID-19 viral disease. Adherence to any suggestions cannot ensure prevention of infection and should not be interpreted as setting the standard of care or be deemed inclusive of all proper methods or practices. Podcast listeners are urged to follow the requirements and recommendations of federal, state and local health authorities. Pursuant to Centers for Disease Control and Prevention (CDC) guidance, COVID-19 is generally considered to be spread from person to person by respiratory droplets, and not generally by food or packaging. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality.

Karly McBride is the Marketing Program Manager at the National Restaurant Association.

This podcast episode was produced by Dante32.

Forecasting the Future of Restaurants using Data with Hudson Riehle

National Restaurant Association — Fri, 22 May 2020 13:00:00 -0600

With all the stay at home orders in place thanks to COVID-19, the restaurant industry has taken a hit to put it mildly. The National Restaurant Association has an in-house research team that has actively been looking at the numbers and true scope of job and revenue losses in the industry.

Hudson Riehle is the Senior Vice President of Research and he is joining us today to discuss, in depth, what the numbers are showing us about the effects of the pandemic and forecasts we can make in terms of how restaurants can adapt.

Hudson explains the chain reaction of restaurant closures and how that directly impacts the entire supply chain as well as consumer behavior. He also discusses the different ways that restaurants can adapt to their new normal. Although things are looking dire, he does offer some hope on the horizon: a year from now restaurants will start seeing a return to more normal operations.

[00:45] - Interview with Hudson Riehle
[02:06] - The current state of the restaurant industry
[04:30] - Ripples down the supply chain
[07:24] - Getting back to normal
[19:03] - Sponsor: ServSafe
[19:19] - Each customer's effect on the bottom line
[23:09] - Returning to pre-COVID employment levels
[30:30] - Environment of uncertainty
[36:03] - Sponsor: ServSafe

Hudson Riehle is the Senior Vice President of the Research and Knowledge Group at the National Restaurant Association.

Michael McGuinnes is a multimedia producer for the National Restaurant Association.

This podcast episode was produced by Dante32.

The Evolution of Food Safety from COVID-19 with Larry Lynch

National Restaurant Association — Fri, 15 May 2020 13:00:00 -0600

Prior to the COVID-19 pandemic, restaurants were already operating on thin margins. Now, restaurateurs are having to make painful decisions on whether to operate at reduced capacity, go entirely take-out, or close completely. Larry Lynch is the Senior Vice President of Certifications and Operations for the National Restaurant Association and has been on calls with the government officials that are making policy decisions.

In our first episode of Order Up, Larry joined Helen Jane to discuss how social distancing is impacting restaurants and what protocols are being discussed as states slowly begin to reopen. Larry talks about everything from new sanitation practices to face coverings and makes the case for restaurants to get creative.

Check out the episode and listen every Friday as Order Up helps restaurants navigate the recovery effort.

[00:46] - Interview with Larry Lynch
[01:14] - Restaurant reopenings
[04:04] - How is hygiene evolving?
[07:02] - Customer comfort
[09:38] - Sponsor: ServSafe
[09:57] - State-by-state opening
[11:30] - Getting ready to reopen
[13:16] - How delivery affects food safety
[15:08] - Government friends
[16:04] - Success factors
[17:40] - Hoping it all works
[19:29] - Sponsor: ServSafe

This podcast episode was produced by Dante32.

Welcome to the Order Up Podcast

National Restaurant Association — Fri, 01 May 2020 19:49:00 -0600

The Order Up podcast brought to you by the National Restaurant Association brings you stories from behind the research and the policy.

During this time of impossible decisions in this podcast, we talk with key restaurant industry insiders as well as association leaders like CEO Marvin Urbi and SVP of our research and Knowledge Group. Hudson really each Friday will share conversations about the recovery ahead of us.

Informed by the latest data, you'll leave with an understanding of the current industry issues and insights and the best business practices.

Join us Fridays at Order Up, The National Restaurant Association podcast.

Subscribe today or visit us at https://www.restaurant.org/podcasts.

Podcast episode produced by Dante32.