Order Up – Details, episodes & analysis

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

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

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

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

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

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

Podcast episode production by Dante32.

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

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

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

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.

Podcast episode production by Dante32.

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

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

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

Resources to learn more:

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

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.

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

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

Resources to learn more:

• Red Robin’s core B.U.R.G.E.R. values
• Multicultural Foodservice & Hospitality Alliance (MFHA)
• Webinar: Adapting Hiring Practices for a Modern and Diverse Workforce
• Report: DEI Survey & ELEVATE: DEI Framework for the Restaurant Industry
• Article: 'Bottomless Inclusion' on menu at Red Robin franchise group

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.

Podcast episode production by Dante32.

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

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

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

For more information, visit RestaurantsAct.com.

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

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.

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

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

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

Resources to learn more:

• Restaurant Operator Webinar Series registration page, access all four webinars, on-demand
• DEI Survey & ELEVATE: DEI Framework for the Restaurant Industry
• Always Ready: Natural Disasters guide
• PAFC registration link

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.

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

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

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

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

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

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.

Podcast episode production by Dante32.

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. 

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

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

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

Resources to learn more:

• Wendy’s to Reduce Greenhouse Gas Emissions and Climate Impact
• How Wendy’s is Approaching Diversity, Equity and Inclusion in 2023
• Wendy’s Reflects on 2022 Corporate Responsibility Achievements

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.

Podcast episode production by Dante32.

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

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

Resources to learn more:

• Farmers Restaurant Group
• Our Last Straw, one of FRG’s environmental initiatives
• Sustainability resources from the National Restaurant Association
• 86 Food Waste program

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.

Podcast episode production by Dante32.