Explore every episode of the podcast Order Up
| Title | Pub. Date | Duration | |
|---|---|---|---|
| What’s Hot 2024 Culinary Forecast with Helen Jane Hearn | 11 Dec 2023 | 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. | |||
| Celebrating National Apprenticeship Week with Conrad Chura | 13 Nov 2023 | 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. | |||
| Trends in On- and Off-Premises Beverage Alcohol | 10 Jul 2023 | 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. | |||
| Creating a Culture of Acceptance at Red Robin and Wingstop Restaurants | 20 Jun 2023 | 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. | |||
| The Credit Card Competition Act | 05 Jun 2023 | 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. | |||
| Expert Advice for Restaurant Operators: Diversity, Tax Credits, and More | 30 May 2023 | 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. | |||
| ProStart: Educating Tomorrow's Industry Leaders | 08 May 2023 | 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. | |||
| Why Restaurant Operators Oppose New Labor Nominee | 26 Apr 2023 | 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. | |||
| Good Done Right: Wendy’s Focus on Environmental Awareness | 24 Apr 2023 | 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. | |||
| Sustainability & Food Waste Reduction in Restaurants | 17 Apr 2023 | 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. | |||
| Challenges & Opportunities in the Hospitality Industry | 10 Apr 2023 | 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. | |||
| Celebrating Women’s History Month with Denny’s CEO Kelli Valade | 27 Mar 2023 | 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. | |||
| The Entrepreneur’s Studio: Milk Bar | 30 Oct 2023 | 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. | |||
| Turning Industry Insight into Action with SpotOn CMO Kevin Bryla | 13 Mar 2023 | 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 | |||
| 2023 State of the Restaurant Industry | 06 Mar 2023 | 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. | |||
| Encouraging Excellence with P.F. Chang’s CEO Damola Adamolekun | 20 Feb 2023 | 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. | |||
| Leadership Development and DEI at Bloomin’ Brands | 06 Feb 2023 | 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. | |||
| What’s Hot 2023 Culinary Forecast | 05 Dec 2022 | 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. | |||
| The Restaurant Youth Registered Apprenticeship Program | 14 Nov 2022 | 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. | |||
| Encore: Building Trust through Authentic Relationships | 24 Oct 2022 | 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. | |||
| How Natural Disasters Impact Restaurant Operations | 11 Oct 2022 | 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... | |||
| CEO Series: Creating a Culture that Attracts and Retains Talent | 26 Sep 2022 | 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, | |||
| CEO Series: Political Advocacy in the Restaurant Industry | 12 Sep 2022 | 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. | |||
| CEO Series: Expanding Opportunities in Restaurant Operations | 16 Oct 2023 | 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... | |||
| The Entrepreneur's Studio: Sugar + Spoon | 24 Aug 2022 | 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. | |||
| The American Data Privacy and Protection Act | 08 Aug 2022 | 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. | |||
| The Lease Accounting Standard | 25 Jul 2022 | 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. | |||
| Introducing the National Restaurant Association’s new President and CEO | 11 Jul 2022 | 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. | |||
| Celebrating Pride Month | 13 Jun 2022 | 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. | |||
| Stepping into DEI Leadership | 31 May 2022 | 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. | |||
| The National Restaurant Association Show 2022 | 16 May 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. | |||
| Harnessing Point-of-Sale Data | 02 May 2022 | 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. | |||
| The Pursuit of Sustainability | 19 Apr 2022 | 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 | |||
| Employee Retention Tax Credit | 04 Apr 2022 | 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. | |||
| Streamlining Restaurant Technology with SpotOn's Kevin Bryla | 09 Oct 2023 | 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. | |||
| Future Restaurant Legislative Advancements | 21 Mar 2022 | 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. | |||
| Continuing a Family Legacy with V&M Bistro | 07 Mar 2022 | 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. | |||
| Building Trust through Authentic Relationships | 22 Feb 2022 | 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. | |||
| 2022 State of the Restaurant Industry | 07 Feb 2022 | 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. | |||
| Community Commitment with Elephants Delicatessen | 29 Nov 2021 | 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. | |||
| Healthcare Access in the Hospitality Industry | 08 Nov 2021 | 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. | |||
| Kids Live Well | 01 Nov 2021 | 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. | |||
| Investing in Diverse Communities | 25 Oct 2021 | 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. | |||
| Celebrating 25 Years of MFHA | 18 Oct 2021 | 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. | |||
| Customer and Employee Loyalty Programs | 12 Oct 2021 | 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. | |||
| Best Practices in Food Safety and Hygiene | 25 Sep 2023 | 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. | |||
| Wisconsin's Initiatives in Progress | 04 Oct 2021 | 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. | |||
| Quick Bite: The Economic Injury Disaster Loan Program with Aaron Frazier | 27 Sep 2021 | 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. | |||
| 2021 Mid-Year State of the Restaurant Industry with Hudson Riehle | 13 Sep 2021 | 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. | |||
| Quick Bite: Food Safety During COVID with Patrick Guzzle | 30 Aug 2021 | 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. | |||