Order Up (National Restaurant Association)
Explore every episode of Order Up
| Pub. Date | Title | Duration | |
|---|---|---|---|
| 11 Dec 2023 | What’s Hot 2024 Culinary Forecast with Helen Jane Hearn | 00:12:16 | |
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.
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. | |||
| 24 Oct 2022 | Encore: Building Trust through Authentic Relationships | 00:27:34 | |
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.
Check out the following resources to find out more: DEI Survey & ELEVATE - A Menu for Change 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. 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. | |||
| 20 Feb 2023 | Encouraging Excellence with P.F. Chang’s CEO Damola Adamolekun | 00:15:12 | |
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.
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.
Click here for more information about the DEI Survey & ELEVATE: DEI Framework for the Restaurant Industry. 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. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances. 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. | |||
| 10 Jul 2023 | Trends in On- and Off-Premises Beverage Alcohol | 00:27:11 | |
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.
Resources to learn more:
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. | |||
| 04 Apr 2022 | Employee Retention Tax Credit | 00:26:54 | |
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.
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. 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. | |||
| 13 Jun 2022 | Celebrating Pride Month | 00:23:18 | |
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.
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/. 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. 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. | |||
| 29 May 2020 | Navigating a Safe Restaurant Reopening with Leigh Rogers Slack | 00:27:38 | |
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.
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. Karly McBride is the Marketing Program Manager at the National Restaurant Association. 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. 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 | |||
| 12 Oct 2021 | Customer and Employee Loyalty Programs | 00:23:39 | |
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!
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. 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. | |||
| 14 Nov 2022 | The Restaurant Youth Registered Apprenticeship Program | 00:17:05 | |
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.
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. 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. | |||
| 24 May 2021 | Quick Bite: State Legislature Trends with Mike Whatley | 00:12:15 | |
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. 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. | |||
| 21 Jun 2021 | Quick Bite: Restaurant Revitalization Fund with Aaron Frazier | 00:09:30 | |
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. 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. | |||
| 09 Aug 2021 | Ohio's Legislative Wins during COVID | 00:25:14 | |
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.
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. 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. | |||
| 26 Apr 2023 | Why Restaurant Operators Oppose New Labor Nominee | 00:15:35 | |
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. | |||
| 05 Jun 2020 | Creative Marketing Strategies During COVID with Yelp's Emily Washcovick | 00:28:02 | |
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.
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. 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. This podcast episode was produced by Dante32. | |||
| 19 Jul 2021 | Quick Bite: Moving Forward with the ServSafe Dining Commitment | 00:07:46 | |
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. 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. | |||
| 17 May 2021 | Tools for Tough Multicultural Conversations | 00:24:07 | |
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.
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. 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. | |||
| 01 Jun 2021 | PRIDE in the Restaurant Industry | 00:20:34 | |
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.
To Learn more, check out the following resources: 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 Gender Revolution: Live Aftershow with Katie Couric | National Geographic 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. 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 | |||
| 18 Sep 2020 | Behind the Restaurant Revival Campaign | 00:22:32 | |
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.
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. 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. | |||
| 12 Jun 2020 | Introducing CEO Tom Bené | 00:15:44 | |
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.
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. 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. This podcast episode was produced by Dante32. | |||
| 14 Jun 2021 | Innovative Solutions to 86 Food Waste | 00:26:43 | |
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.
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. 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. | |||
| 05 Dec 2022 | What’s Hot 2023 Culinary Forecast | 00:09:41 | |
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.
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. 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. | |||
| 19 Jun 2020 | A Zero-Tolerance Approach to Discrimination with Jamal Rasoully | 00:14:56 | |
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.
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. 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. This podcast episode was produced by Dante32. | |||
| 06 Feb 2023 | Leadership Development and DEI at Bloomin’ Brands | 00:19:12 | |
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.
Find more information on Bloomin’ Brands at the following:
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. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances. 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. | |||
| 03 Aug 2020 | Recovery Blueprint Update with Sean Kennedy | 00:14:25 | |
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.
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. | |||
| 24 Jul 2020 | Intentional Workplace Diversity with Gerry Fernandez from MFHA | 00:28:46 | |
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.
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. | |||
| 30 Oct 2023 | The Entrepreneur’s Studio: Milk Bar | 00:32:05 | |
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.
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. 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. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances. 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. | |||
| 22 Mar 2021 | Nimbus Women Face The New Frontier of Dark Kitchens | 00:24:06 | |
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.
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. 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. | |||
| 01 Nov 2021 | Kids Live Well | 00:24:17 | |
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.
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. 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. | |||
| 11 Sep 2023 | From Concept to Franchise with Chef Erica Barrett | 00:31:47 | |
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.
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. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances. 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. | |||
| 18 Oct 2021 | Celebrating 25 Years of MFHA | 00:30:16 | |
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.
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. 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. | |||
| 13 Nov 2023 | Celebrating National Apprenticeship Week with Conrad Chura | 00:20:11 | |
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.
To learn more about the National Restaurant Association’s Educational Foundation training and apprenticeship programs, visit chooserestaurants.org/programs. 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. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances. 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. | |||
| 25 Jul 2023 | CEO Series: How NRAEF Programs Build a Strong Workforce and Industry | 00:36:01 | |
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.
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. If you'd like to receive new episodes as they're... | |||
| 08 Feb 2021 | 2021 State of the Restaurant Industry with Hudson Riehle | 00:29:03 | |
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.
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 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. 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. | |||
| 02 May 2020 | Welcome to the Order Up Podcast | 00:00:53 | |
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. | |||
| 08 Dec 2020 | An Unprecedented Year with Tom Bené | 00:16:23 | |
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.
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. 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. 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. | |||
| 25 Jan 2021 | Why Your Restaurant Should Make the ServSafe Dining Commitment | 00:16:04 | |
“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.
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. Note: This episode was originally published on October 28, 2020 | |||
| 28 Sep 2020 | Safe Customers, Safe Payments with Heartland Payment Systems' Tama Looney | 00:25:03 | |
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.
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. | |||
| 16 Feb 2021 | Quick Bite: Public Policy Principles for Third-Party Delivery with Mike Whatley | 00:14:40 | |
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.
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 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. 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. | |||
| 30 Aug 2021 | Quick Bite: Food Safety During COVID with Patrick Guzzle | 00:11:28 | |
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. 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. | |||
| 08 Aug 2022 | The American Data Privacy and Protection Act | 00:24:28 | |
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.
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. 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. | |||
| 23 Aug 2021 | Connecticut's Pathway to Recovery | 00:26:26 | |
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!
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. 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. | |||
| 15 May 2020 | The Evolution of Food Safety from COVID-19 with Larry Lynch | 00:19:53 | |
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.
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. 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. This podcast episode was produced by Dante32. | |||
| 28 Aug 2023 | Top 5 Policy Priorities for Remainder of 2023 | 00:12:36 | |
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.
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. 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. | |||
| 13 Sep 2021 | 2021 Mid-Year State of the Restaurant Industry with Hudson Riehle | 00:20:06 | |
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.
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. 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. 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. | |||
| 08 Mar 2021 | Restaurant Industry Priorities for 2021 with Tom Bené | 00:26:35 | |
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.
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. 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. | |||
| 24 Aug 2022 | The Entrepreneur's Studio: Sugar + Spoon | 00:50:25 | |
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.
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. 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. | |||
| 01 Mar 2021 | Quick Bite: Blueprint for Restaurant Recovery with Sean Kennedy | 00:08:27 | |
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.
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. 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. | |||
| 24 Apr 2023 | Good Done Right: Wendy’s Focus on Environmental Awareness | 00:18:54 | |
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.
Resources to learn more:
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. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances. 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. | |||
| 06 Mar 2023 | 2023 State of the Restaurant Industry | 00:27:07 | |
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.
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. 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. | |||
| 08 May 2023 | ProStart: Educating Tomorrow's Industry Leaders | 00:20:18 | |
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.
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. 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. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances. 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. | |||
| 12 Sep 2022 | CEO Series: Political Advocacy in the Restaurant Industry | 00:32:39 | |
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.
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. 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. | |||
| 10 Aug 2020 | Where We Are Now with Hudson Riehle | 00:30:15 | |
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.
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. | |||
| 26 Sep 2022 | CEO Series: Creating a Culture that Attracts and Retains Talent | 00:47:10 | |
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.
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. If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, | |||
| 14 Oct 2020 | Adding to the Bottom Line with Wow Bao's Dark Kitchen Initiative | 00:28:30 | |
"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.
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. | |||
| 14 Aug 2023 | CEO Series: Customer Satisfaction in the Digital Age | 00:23:20 | |
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.
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. 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. | |||
| 30 May 2023 | Expert Advice for Restaurant Operators: Diversity, Tax Credits, and More | 00:29:43 | |
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.
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. 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. | |||
| 24 Nov 2020 | A Look at the 2020 Elections and What it Means for Restaurants | 00:16:20 | |
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.
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. 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. | |||
| 12 Apr 2021 | Quick Bite: Understanding the Employee Retention Tax Credit | 00:10:36 | |
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.
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. 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. | |||
| 11 Oct 2022 | How Natural Disasters Impact Restaurant Operations | 00:16:16 | |
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.
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... | |||
| 05 Jun 2023 | The Credit Card Competition Act | 00:17:10 | |
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.
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. 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. | |||
| 29 Mar 2021 | Quick Bite: Restaurant Industry Leadership Programs for Veterans with Ed Walden | 00:13:44 | |
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.
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 neither the National Restaurant Association nor the National Restaurant Association Educational Foundation can warrant or guarantee the applicability of the information with respect to any particular listener or party. 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. | |||
| 11 Jul 2022 | Introducing the National Restaurant Association’s new President and CEO | 00:11:27 | |
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.”
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). 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. | |||
| 27 Mar 2023 | Celebrating Women’s History Month with Denny’s CEO Kelli Valade | 00:24:54 | |
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.
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. 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. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances. 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. | |||
| 20 Jun 2023 | Creating a Culture of Acceptance at Red Robin and Wingstop Restaurants | 00:23:14 | |
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.
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. 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. | |||
| 30 Jun 2021 | Pathways to Black Franchise Ownership | 00:20:48 | |
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.
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. 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. 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. | |||
| 27 Sep 2021 | Quick Bite: The Economic Injury Disaster Loan Program with Aaron Frazier | 00:12:03 | |
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. 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. | |||
| 26 Jun 2020 | Behind the Scenes of Restaurant Federal Assistance | 00:32:19 | |
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.
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. If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, | |||
| 09 May 2021 | Quick Bite: Tips for COVID Legal Compliance with Angelo Amador | 00:16:13 | |
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: 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. 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. | |||
| 09 Oct 2023 | Streamlining Restaurant Technology with SpotOn's Kevin Bryla | 00:27:35 | |
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.
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. 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. | |||
| 25 Oct 2021 | Investing in Diverse Communities | 00:34:41 | |
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.
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. 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. | |||
| 16 May 2022 | The National Restaurant Association Show 2022 | 00:09:21 | |
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/.
More resources and initiatives highlighted in this episode:
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. | |||
| 06 Jul 2020 | Empowering The Next Generation With Rob Gifford | 00:25:35 | |
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.
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. This podcast episode was produced by Dante32. | |||
| 25 Sep 2023 | Best Practices in Food Safety and Hygiene | 00:16:20 | |
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.
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. 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. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances. 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. | |||
| 07 Feb 2022 | 2022 State of the Restaurant Industry | 00:34:25 | |
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.
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. 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. | |||
| 19 Apr 2022 | The Pursuit of Sustainability | 00:38:40 | |
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.
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. 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. 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. If you'd like to receive new episodes as they're published, please subscribe to | |||
| 17 Jul 2020 | Supply Chain Resiliency Tips from Expert Anissa Mandell Chance | 00:30:04 | |
“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.
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. | |||
| 08 Nov 2021 | Healthcare Access in the Hospitality Industry | 00:26:22 | |
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.
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. 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. | |||
| 02 May 2022 | Harnessing Point-of-Sale Data | 00:20:09 | |
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.
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. 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. | |||
| 31 May 2022 | Stepping into DEI Leadership | 00:17:09 | |
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.
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. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances. 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. | |||
| 24 Aug 2020 | Lessons Learned from the Pizza Industry | 00:40:50 | |
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.
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. | |||
| 07 Mar 2022 | Continuing a Family Legacy with V&M Bistro | 00:25:10 | |
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!
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. 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. 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. | |||
| 13 Mar 2023 | Turning Industry Insight into Action with SpotOn CMO Kevin Bryla | 00:22:36 | |
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.
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. If you'd like to receive new episodes as they're published, please subscribe to Order Up in | |||
| 22 Feb 2022 | Building Trust through Authentic Relationships | 00:30:38 | |
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.
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. 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. | |||
| 17 Apr 2023 | Sustainability & Food Waste Reduction in Restaurants | 00:25:45 | |
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.
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. 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. | |||
| 29 Nov 2021 | Community Commitment with Elephants Delicatessen | 00:21:56 | |
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!
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. 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. | |||
| 16 Oct 2023 | CEO Series: Expanding Opportunities in Restaurant Operations | 00:24:26 | |
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.
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. 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... | |||
| 10 Apr 2023 | Challenges & Opportunities in the Hospitality Industry | 00:23:53 | |
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.
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. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances. 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. | |||
| 04 Oct 2021 | Wisconsin's Initiatives in Progress | 00:27:16 | |
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.
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. 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. | |||
| 25 Jul 2022 | The Lease Accounting Standard | 00:22:02 | |
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.
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. 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. | |||
| 05 Apr 2021 | Creative Restaurant Solutions during the Pandemic | 00:36:10 | |
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.
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. 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. | |||
| 22 May 2020 | Forecasting the Future of Restaurants using Data with Hudson Riehle | 00:36:27 | |
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.
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. 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. 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. This podcast episode was produced by Dante32. | |||
| 19 Apr 2021 | Sustainable Packaging in the Restaurant Industry | 00:33:02 | |
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.
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. If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, | |||
| 21 Mar 2022 | Future Restaurant Legislative Advancements | 00:22:26 | |
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.
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. 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. | |||
| 10 Nov 2020 | Advancing Restaurant Workers through Apprenticeship | 00:18:09 | |
“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.
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. 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. | |||
| 28 Oct 2020 | Why Your Restaurant Should Make the ServSafe Dining Commitment | 00:14:43 | |
“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.
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. | |||
| 22 Feb 2021 | Millions in Scholarships for Restaurant Industry Students | 00:27:47 | |
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.
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. 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. | |||