Order Up

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 youDownload 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 toolboxTo 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.

This week on Order Up, we are featuring a conversation from The Entrepreneur's Studio with pastry chef Christina Tosi, founder and CEO of Milk Bar, about her journey in founding the iconic bakery. Christina shares lessons in trusting instincts, following your passions in the face of doubt, and how her culinary education and experience were instrumental in launching Milk Bar.(0:55) – Early moments and influences(8:20) – Trusting instincts(15:10) – Passion over doubts (22:06) – Daily check-ins(23:49) – Milk Bar(27:11) – The entrepreneurial mindsetListen 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.Podcast episode production by Dante32.

CEO Michelle Korsmo talks to Casey Absey of Fargo's Blackbird Woodfire about embracing opportunities for their cuisine beyond their restaurant, including events, mobile and microsites, collaborations, and their feature on Diners, Drive-Ins, and Dives. In this installment of Order Up's CEO-hosted miniseries. Casey shares his experience building a community around Blackbird, advice for new restaurateurs, and the inspiration behind his food.(1:10) – Introducing Casey Absey(5:59) – Perfecting the dough(8:07) – Building a team and community(11:05) – Credit card transaction fees(12:54) – Increasing food costs(14:02) – New technologies(14:54) – The Bird(17:33) – Diners, Drive-Ins, and DivesCheck 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...

In this week's episode, sponsored by SpotOn, National Restaurant Association's Chief Information Officer Kevin Steele talks restaurant technology with Kevin Bryla, the Chief Marketing Officer of SpotOn, and Emma Blecker, Chief of Staff & Director of Business Systems at Boqueria. They discuss tech bloat — the over-adoption of technology and software solutions — its cost implications, the importance of streamlining tech stacks, and the positive role tech can play in the employee experience.(00:03) - Introductions(01:10) - Understanding Tech Bloat(08:00) - Reducing Tech Bloat(13:00) - Worker Management and Technology(18:00) - Implementing New Technology(27:00) - Implementation TipsCheck 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.Podcast episode production by Dante32.

In honor of National Food Safety Education Month, Karly is joined by Dotti Haynes, Marketing Director for the Hospitality, Restaurant, and Catering Segment at Tork, an Essity Brand, to discuss providing a safe, hygienic experience for staff and guests across the restaurant industry. In this episode, learn about hand and surface hygiene, safe food handling, and Tork's unique training and resources.(00:40) – Introducing Dotti Haynes(01:38) – Tork, an Essity Brand(03:36) – Three pillars of food safety(05:00) – Hand hygiene(08:10) – Surface hygiene(09:40) – Safe food handling(11:31) – Continuous training(13:12) – Tork Workflow for Restaurants GuideFor 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.Podcast episode production by Dante32.

This week, Karly speaks with Chef Erica Barrett about her new restaurant, Dough Boy Pizza, and the journey from catching the entrepreneurship bug as a child to appearing on Shark Tank. In this episode, hear how Erica built her business from the ground up through connections at the National Restaurant Association show, her tangible advice for entrepreneurs, and what's up next for the prolific chef. (00:33) – Introducing Chef Erica Barrett(03:54) – Dough Boy Pizza(11:06) – Becoming a franchise(18:34) – The National Restaurant Association Show(21:00) – Mentorship(24:51) – Advice for budding entrepreneurs in the industryThe 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.

National Restaurant Association's VP of Public Policy Aaron Frazier returns to discuss recent advocacy on Capitol Hill and potential legislation and regulation shifts—at national, state, and local levels—impacting the industry.In this episode, Aaron discusses policies that might have positive and negative effects on the industry, including credit card processing fees, joint employer rules, tipping, sick leave, and workforce growth.(01:05) – Advocacy on Capitol Hill(03:20) – Essential Workers for Economic Advancement Act(04:54) – Tracking potential shifts in national policy (08:30) – Monitoring state and local policiesResources to learn more:Stop AB 1228The Restaurants Act2023 Q3 National Restaurant Association's Policy Primer 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.Podcast episode production by Dante32.

CEO Michelle Korsmo talks to Julie De Cock of Key West's La Crêperie French Café and ViV Wine Bistro about bringing authentic French cuisine to the vacation hot spot in another installment of Order Up's CEO-hosted miniseries. In this episode, Julie shares her approach to curating a digital presence and finding longevity in customer relationships and her team.(03:12) – Introducing Julie De Cock(07:00) – Digital presence(10:17) –ViV Wine Bistro(14:11) – Providing excellent service(16:54) – Hospitality in a vacation destination (21:38) – Looking aheadListen to the previous CEO Series installment: “How NRAEF Programs Build a Strong Workforce and Industry.”This podcast is intended for general informational purposes, and nothing in this podcast shall be deemed to create or grant any rights to any third parties. The views expressed by the guest speaker in this podcast are solely those of the guest speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances. If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify, or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.Podcast episode production by Dante32.

In this episode, Michelle Korsmo, National Restaurant Association President and CEO and CEO of the National Restaurant Association Educational Foundation (NRAEF) speaks with the NRAEF's former Chair Kent Walrack and current Chair James Fripp about the continued success of the foundation's programs in another installment of Order Up's CEO-hosted miniseries. Kent Walrack, retired executive from Lyons Magnus, joins Order Up for the first time to discuss the growth of programs like ProStart, HOPES, and more over the last five years. Returning to Order Up, James Fripp, Chief Equity and Inclusion Officer, Yum! Brands International shares how the mission of NRAEF continues to inspire and the continued diversity, equity, and inclusion efforts that are essential to an industry that nurtures its workforce. (03:55) – Introducing Kent Walrack(07:37) – Re-introducing James Fripp(08:59) – Building and nurturing a sustainable workforce(10:35) – Growth of the last five years(14:08) – ProStart(20:13) – Industry professionals getting involved in NFRAEF(22:27) – What's next?(25:13) – Creating opportunities and recruitment(28:35) – A commitment to the NRAEF in retirement (30:40) – A shift in perspectiveResources to learn more:The National Restaurant Association Educational FoundationHOPES | Hospitality Opportunities For People (Re)Entering SocietyRelated Episodes:Ep052: Building Trust through Authentic Relationships with James Fripp from Yum! BrandsCEO Series: Political Advocacy in the Restaurant Industry, featuring Michelle Korsmo and Golden Corral President & CEO, Lance TrenaryCEO Series: Creating a Culture that Attracts and Retains Talent, featuring Chef Kisha Hunter, founder and owner of That Jerk Spot LLC and Roz Mallet, CEO/President of PhaseNext Hospitality This podcast is intended for general informational purposes, and nothing in this podcast shall be deemed to create or grant any rights to any third parties. The views expressed by the guest speakers in this podcast are solely those of the guest speakers and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances. If you'd like to receive new episodes as they're...

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 eventsResources to learn more:Alcohol reportFull press conference with visuals can be viewed on-demandIf 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) – VulnerabilityResources to learn more:Red Robin's core B.U.R.G.E.R. valuesMulticultural Foodservice & Hospitality Alliance (MFHA)Webinar: Adapting Hiring Practices for a Modern and Diverse WorkforceReport: DEI Survey & ELEVATE: DEI Framework for the Restaurant IndustryArticle: 'Bottomless Inclusion' on menu at Red Robin franchise groupThe 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 changeFor 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 CreditsResources to learn more:Restaurant Operator Webinar Series registration page, access all four webinars, on-demand DEI Survey & ELEVATE: DEI Framework for the Restaurant IndustryAlways Ready: Natural Disasters guidePAFC registration linkThis 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 programProStart 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 sustainabilityResources to learn more:Wendy's to Reduce Greenhouse Gas Emissions and Climate ImpactHow Wendy's is Approaching Diversity, Equity and Inclusion in 2023Wendy's Reflects on 2022 Corporate Responsibility AchievementsThe 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 AssociationResources to learn more:Farmers Restaurant GroupOur Last Straw, one of FRG's environmental initiativesSustainability resources from the National Restaurant Association86 Food Waste programThis 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.

This week, Karly speaks with Jaysen Euler, COO and Culinary Director of Scott Harris Hospitality, and Rachael O'Leary, Principal with CliftonLarsonAllen (CLA), about current challenges and opportunities in the hospitality industry. In this conversation, learn about pandemic pivots, adjusting for increased food costs, embracing the ideas of all team members, and preparing for the upcoming patio season.(1:40) – Introducing Rachael O'Leary(2:32) – Introducing Jaysen Euler(3:44) – Learning to wear new hats(6:10) – Menu evolution and food costs(8:12) – Staffing challenges and hospitality expectations(11:20) – Welcoming patio season(14:22) – Investing in the patio dining experience(16:07) – DE&I at Scott Harris HospitalityThe 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.

This week, Karly speaks with Kelli Valade, CEO of Denny's Corporation, about fostering an inclusive and service-minded company culture. In this conversation, learn about Denny's industry-leading DE&I programming and how Kelli is bringing lessons from the difficult years of the pandemic into 2023.(01:21) – Introducing Kelli Valade(06:00) – Working with the Association and Educational Foundation(08:29) – Mentorship(10:51) – Programs at Denny's Corporation(14:19) – Wellness and mental health(15:52) – Prioritizing DE&I(16:45) – Learning moments along the way(18:52) – Denny's and Keke's Breakfast Cafe in 2023For 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.Podcast episode production by Dante32.

This week we revisit the 2023 State of the Restaurant Industry report with the perspective of Kevin Bryla, Chief Marketing Officer and Head of Customer Experience, for SpotOn, our presenting sponsor for this report. Kevin joins Karly to discuss the three big tech trends impacting restaurants in 2023, the state of takeout and delivery, and POS system innovations. (03:52) - How SpotOn sees three big tech trends impacting restaurants in 2023(06:58) - The takeout and delivery trends that are here to stay(09:44) - Innovation through POS systems(11:14) - Tech investments helping restaurants with labor issues (12:55) - Boosting revenue while keeping guest prices manageable(15:20) - Blurring of dayparts, flexible pricing, and demand for in-restaurant dining(16:23) - The biggest technology and menu trend opportunities for restaurant operatorsVisit 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

A new and positive normal is starting to take hold at restaurants across the country. In the 2023 State of the Restaurant Industry Report, nearly three in four restaurant operators say they are getting comfortable with their day-to-day operations and are focused on sustaining that growth in 2023. There will still be challenges, such as supply chain delays, rising input costs, and inflation impacting everything from consumer spending to new capital. But there's also an opportunity to be nimble and employ new skills and tools to drive economic and employment growth.This week, Hudson Riehle joins us to discuss the report findings and what to expect in the year ahead. (02:44) - Transitioning out of the pandemic(05:13) - Accommodating higher food and supply prices (09:34) - Demand for in-house restaurant experiences(14:32) - Successful operational trends(19:22) - Workforce outlook for 2023(21:59) - How the national economy could impact the industry(24:01) - Shifting consumer demand for experiences over physical goodsVisit 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:SpotOn Sage 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.

This week, Karly speaks with P.F. Chang's CEO Damola Adamolekun about setting high goals and finding purpose in P.F. Chang's focus on guest experience and improving the lives of their 15,000 employees. In this conversation, alongside the National Restaurant Association's celebration of Black History Month, we celebrate Damola's efforts and Executives of Color throughout our industry. (0:22) – Introducing Damola Adamolekun(2:49) – Embracing a career in business(4:30) – Entering the restaurant industry in April 2020(6:22) – Finding purpose in people(7:33) – Advice for striving for success(9:45) – Looking to the future(10:58) – Diversity and recognizing excellent performanceDamola's leadership has been recognized in Restaurant Business and Black Enterprise, and P.F. Chang's leadership continues to represent the diversity of the restaurant industry.Women make up more than one-third of the P.F. Chang's Board of Directors.All 3 of the independent directors at P.F. Chang's are women.The C-Suite at P.F. Chang's is composed of 62% diverse representation, including women and minority groups.Click here for more information about the DEI Survey & ELEVATE: DEI Framework for the Restaurant Industry.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.

This week, Karly speaks with Cord McLean, Director of Leadership Development and Diversity & Inclusion at Bloomin' Brands, about inclusive leadership. In this episode, learn how guiding values at Bloomin' Brands are fostered at all levels through community-oriented programming and emphasis on the journey.(01:38) – Introducing Cord McLean(03:05) – Developing a leadership philosophy and approach(06:28) – Assessing and meeting people where they are(08:24) – “CEO of Diversity” mindset(09:56) – Employee resource groups(10:38) – Series: Conscious Inclusion and Courageous Conversation(11:55) – Success lies in the effort(14:21) – Looking ahead(16:23) – Connecting and learning about the Bloomin' wayFind more information on Bloomin' Brands at the following:Bloomin' Brands Commitment to Diversity, Equity and InclusionBloomin' Brands on LinkedInwww.bloominbrands.comThe 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.

Be sure to check out the What's Hot 2023 Culinary Forecast Webinar on Wednesday, December 7, 2022 at 2 p.m.This week on Order Up, Karly is joined by Helen Jane Hearn, Senior Director of Enterprise Programs at the National Restaurant Association, to discuss the results of the What's Hot 2023 Culinary Forecast. The report surveyed more than 500 professional chefs to weigh in on 110 menu items and restaurant industry trends in eleven categories to identify current, emerging, and cooling trends for 2023. The results cover everything from chicken sandwiches to amazake to the desire for in-restaurant experiences.(1:30) – What's Hot 2023 Culinary Forecast(2:20) – Top trends(3:16) – Dealing with inflation and supply chain challenges(5:08) – Disrupting traditional meal times(6:21) – Compared to last year(6:58) – Looking ahead(8:23) – Hungry for restaurant experiencesDownload 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.Podcast episode production by Dante32.

This week on Order Up, Karly is joined by ProStart educator Scott Cave and RYRA program alumni Jaymeerah Harris and James Henry to provide insider perspectives on the Restaurant Youth Registered Apprenticeship program. The program connects young people to apprenticeship opportunities within the hospitality industry. In this episode, hear from the program's inaugural participants, their successes in the industry thus far, and the future of RYRA.(0:54) – Restaurant Youth Registered Apprenticeship (3:04) – Being a ProStart educator(4:47) – Piloting RYRA(6:46) – Hearing from program alumni(10:53) – Deciding to participate in RYRA(15:28) – Looking to the futureFor 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.Podcast episode production by Dante32.

This episode was originally broadcast on February 22, 2022. A lack of representation can often be limiting for people of color and minority groups. But by creating space for people of all different backgrounds to speak up and share ideas, we create an environment of support and camaraderie that elevates businesses.  This week, James Fripp, Chief Equity and Inclusion Officer at Yum! Brands, joins us to discuss the importance of representation, deliberately creating space for everyone on your team, and encouraging accountability by democratizing diversity. (01:16) - Who is James Fripp (03:17) - Starting and Staying at Taco Bell (05:04) - Vision (07:59) - Staying relevant (11:44) - Opportunity for all (14:48) - Allyship  (17:34) - Gracious host dinners and reverse mentorships (21:21) - Family environment (25:11) - Democratizing diversity (28:50) - Not a zero sum game Check out the following resources to find out more: https://restaurant.org/research-and-media/research/research-reports/dei-survey-elevate-a-menu-for-change-72f8f72483ef5c9ecc813ebf30caaa65/ (DEI Survey & ELEVATE - A Menu for Change) https://restaurant.org/events-and-community/events-calendar/the-2022-dei-report-diversity-matters-to-your-employees-does-it-matter-to-you/ (On-demand webinar: The 2022 DEI Report: Diversity matters to your employees. How important is it to you?) https://restaurant.org/events-and-community/events-calendar/elevate-a-menu-for-change-transform-your-dei-culture/ (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 https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify) or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts). It really helps others find the show. https://www.dante32.com/ (Podcast episode production by Dante32.)

This week on Order Up, Karly is joined by Larry Sigler, Director of Food Safety for Waffle House, to discuss the brand's reputation as a resource for communities during natural disasters and how to approach storm preparation. In this episode, learn how Waffle House anticipates the impact of the storm, how they support their team members in those communities, and the benefits of trusting decisions to be made out in the field.  (1:26) – Introducing Larry Sigler (2:55) – Waffle House Index (5:43) – Facing disaster (7:58) – Preparation and tracking hurricanes (9:56) – Equipment and partnerships with vendors (10:30) – Communication strategies (11:31) – Support of jump teams Waffle House's disaster readiness and response highlighted in the news: https://www.whio.com/news/trending/waffle-house-still-cooks-up-meals-despite-tornado-knocking-out-power/6OJ7WEYOSVATROOAGJGI5DIX6E/ (WHIO-TV), https://www.actionnewsjax.com/video/hot-video/waffle-house-index-what-you-need-know/1e0e1b4a-8d92-484b-9b97-298fa6ff7a53/ (Action News Jax), and https://www.wsj.com/articles/SB10001424053111904716604576542460736605364 (The Wall Street Journal). Visit The National Restaurant Association's https://restaurant.org/education-and-resources/resource-library/always-ready-natural-disasters/ (Always Ready: Natural Disasters) guide to learn more.  Participate in the National Restaurant Association's https://www.surveymonkey.com/r/whatshot23 (2023 What's Hot Culinary Trends Survey). For those looking for more resources and ways to help:

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 https://restaurant.org/education-and-resources/podcasts/order-up/ceo-series-political-advocacy-in-the-restaurant-industry/ (first installment) of the series entitled “Political Advocacy in the Restaurant Industry” with Lance Trenary. And check out Michelle's https://restaurant.org/education-and-resources/podcasts/order-up/introducing-the-national-restaurant-associations-new-president-and-ceo/ (introductory episode) from earlier this year. This week on Order Up, Michelle Korsmo is joined by Chef Kisha Hunter, founder and owner of https://www.facebook.com/profile.php?id=100049124695391 (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 https://phasenexthospitality.com/ (PhaseNext Hospitality). With Michelle, they discuss https://chooserestaurants.org/ (NRAEF) programs (like https://chooserestaurants.org/programs/hopes/ (HOPES) and https://chooserestaurants.org/programs/prostart/ (ProStart)) that cultivate a talented restaurant industry workforce from all backgrounds. Roz and Chef Kisha share insight into their inspiring careers and approaches to leadership and mentorship across numerous roles and enterprises. In this episode, learn how cultivating a culture that acknowledges the needs of today's employees—while amplifying the benefits of working in the restaurant industry—can combat workforce challenges.  (4:08) – Introducing https://www.linkedin.com/in/roz-mallet-0077068/ (Roz Mallet) (8:18) – Introducing https://www.linkedin.com/in/lakisha-hunter-95680a186/ (Chef Kisha Hunter) (13:46) – https://chooserestaurants.org/programs/prostart/ (ProStart)  (15:50) – https://chooserestaurants.org/programs/hopes/ (HOPES) (18:48) – https://chooserestaurants.org/programs/military/ (Military programs) (21:19) – Lessons in professionalism and fulfillment (25:26) – Current challenges for recruitment and retention (32:22) – https://www.rise-above-the-ordinary.com/ (Rise Above the Ordinary) (38:11) – Looking ahead This podcast is intended for general informational purposes and is not intended to provide medical or legal advice. Podcast listeners are encouraged to do their own research, and where appropriate, obtain the advice or guidance of legal counsel or the input of other experts with respect to their practices and/or applicable laws.  If you'd like to receive new episodes as they're published, please subscribe to https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify) or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts). It really helps others find the show. https://www.dante32.com/ (Podcast episode production by Dante32.)

This episode is the first installment of a new miniseries where National Restaurant Association President & CEO Michelle Korsmo discusses key topics and issues with Association members. This week on Order Up, Michelle Korsmo is joined by Lance Trenary, President & CEO of Golden Corral Corporation and Chairman of the National Restaurant Association, to discuss current challenges restaurants are facing, such as inflation and workforce shortages, and the critical role of industry advocacy with elected officials. In this episode, learn how “the comeback is greater than the setback” became an essential mindset of pandemic recovery for Lance Trenary and Golden Corral. (2:21) – Introducing Lance Trenary (4:55) – Thirty-seven years at Golden Corral (10:28) – Hearing from Association members about current challenges (20:33) – Advice for relationship-building with elected officials (25:35) – Offsetting rising costs at Golden Corral This podcast is intended for general informational purposes and not intended to provide medical or legal advice. Podcast listeners are encouraged to do their own research, and where appropriate, obtain the advice or guidance of legal counsel or the input of other experts with respect to their practices and/or applicable laws.  If you'd like to receive new episodes as they're published, please subscribe to https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify) or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts). It really helps others find the show. https://www.dante32.com/ (Podcast episode production by Dante32.)

This week on Order Up, we are featuring a conversation with https://www.heartland.us/resources/entrepreneurs-studio/podcast/episode-1-william-and-ivana-sugar-spoon-food-truck (The Entrepreneur's Studio) host Chris Allen and founders of https://sugarspoondough.com/ (Sugar + Spoon), Ivana Orlovic and William Hubbell, about their thriving company specializing in safe-to-eat cookie dough. In this episode, learn how this business class project broke into the Seattle dessert food truck industry, the secrets of their successful co-founder relationship, and how an essential pandemic pivot displayed their resilience and reshaped their plans. (2:32) – UW's Creating a Company (6:00) – The beginning (9:40) – Starting the food truck (11:59) – Pitching to the dads (15:55) – https://sugarspoondough.com/ (Sugar + Spoon) (17:37) – A complementary duo (20:39) – The first big “no” (24:36) – Advantages of a dessert food truck (28:04) – Finding a co-packer (29:24) – Determining where to park (32:11) – A COVID pivot (36:12) – Cultivating a high-energy, positive environment (40:40) – Social media presence (46:56) – Rapid-fire questions 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 https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify) or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts). It really helps others find the show. https://www.dante32.com/ (Podcast episode production by Dante32.)

This week on Order Up, Karly is joined by Brennan Duckett, The National Restaurant Association's Director of Technology and Innovation, to discuss the American Data Privacy and Protection Act and its impact on restaurants if passed by Congress in its current form. In this episode, learn about ADPPA's impact on small businesses, its intent to empower consumers, and the further revisions needed to include appropriate compliance and enforcement measures in the bill. (0:47) – Technology and Innovation (2:08) – American Data Privacy and Protection Act (3:22) – ADPPA consumer rights (6:23) – Restaurant accountability and liability (9:11) – State vs. federal law (11:15) – Enforcement (13:40) – Impact on small businesses (16:35) – Protecting loyalty programs (18:40) – NRA's opposition to the bill in its current form (21:30) – Compliance and empowering consumers (24:02) – Staying up-to-date and speaking up Read the National Restaurant Association's https://restaurant.org/getmedia/f7f6bffe-cc42-4945-a403-0fe8baa1bac1/Letter-House-Energy-Commerce-ADPPA.pdf (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 https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify) or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts). It really helps others find the show. https://www.dante32.com/ (Podcast episode production by Dante32.)

On this episode of Order Up, Karly is joined by Kunali Shah, Controller at California Pizza Kitchen, and Lisa Kaestle, Director at Grant Thornton. The pair help shed some light on the lease accounting standard and why it's such a hot topic right now.  (01:06) - Who is Kunali Shah? (02:03) - Who is Lisa Kaestle? (02:43) - All about operating leases (04:08) - Other leasing assets (06:19) - Software selection and rates (08:16) - Challenges (11:30) - Completeness (14:22) - Methodology and future considerations (17:24) - Auditing focuses (18:42) - Getting an early start (20:31) - Final advice 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 https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify) or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts). It really helps others find the show. https://www.dante32.com/ (Podcast episode production by Dante32.)

Join us in welcoming Michelle Korsmo as the new President and CEO of the National Restaurant Association and CEO of the NRA Educational Foundation. In this episode, learn about Michelle's previous experience, her first 60 days as President and CEO, and the inspiration for what she is prioritizing in her tenure, including “relentless advocacy.” (3:53) – The first 60 days (6:43) – Key priorities Learn more about the programs mentioned in the episode by visiting https://chooserestaurants.org/ProStart (The ProStart Program), https://chooserestaurants.org/Redesign/Restaurant-Ready/HOPES (Hospitality Opportunities for People (Re)entering Society (HOPES)), and https://mfha.net/ (Multicultural Foodservice & Hospitality Alliance (MFHA)). If you'd like to receive new episodes as they're published, please subscribe to https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify) or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts). It really helps others find the show. https://www.dante32.com/ (Podcast episode production by Dante32.)

This week on Order Up, Karly is joined by Damian Hanft, Vice President and Brand & Culture Ambassador for Inspire Brands, and Isaac Rocha, Director of West Zone McDonalds and Chief Inclusion Officer at Bama Companies, to discuss Pride Month and the LGBTQ+ community's essential role in the restaurant industry. Tune in to learn more about the significance of LGTBQ+ visibility in industry leadership and the policies and programs being enacted to support and protect individuals, in which everyone is encouraged to bring their authentic selves to the workplace. (1:35) - Introducing Damian Hanft (3:09) – Introducing Isaac Rocha (4:38) – The impact of Pride Month (8:30) – Celebrating diversity and inclusion at Inspire Brands (9:41) – A people-first strategy (10:46) – Enacting a transition policy and communication plan at Bama Companies (14:45) – Creating structures to help a diverse workforce ascend industry ranks (18:55) – Loren Eiseley's “The Star Thrower” (20:22) – Educating yourself Damian and Isaac are members of the board of directors for the Multicultural Foodservice & Hospitality Alliance. To learn more about the organization, visithttps://mfha.net/ ( https://mfha.net/). For more information on Inspire Brands, visithttps://inspirebrands.com/ ( https://inspirebrands.com/). For more information on Bama Companies, visithttps://www.bama.com/ ( 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 https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify) or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts). It really helps others find the show. https://www.dante32.com/ (Podcast episode production by Dante32.)

This week on Order Up, Karly is joined by Philline Zitin, Executive Director of Workplace Legal and Co-Lead of the Diversity, Equity, and Inclusion task force at Panda Restaurants. Tune in to hear Philline discuss how every company's approach to DEI procedures can and should be different and how you have the power to take the first step in creating a more diverse workplace.  (01:19) - Philline's background (03:55) - Cultural influence (04:46) - Finding courage to lead (07:31) - Celebrating diversity (10:25) - Value in the workplace (12:44) - Company focus (14:38) - Taking the first step 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 https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify) or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts). It really helps others find the show. https://www.dante32.com/ (Podcast episode production by Dante32.)

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/ ( https://www.nationalrestaurantshow.com/).  (1:25) – Recruiting and retaining your workforce (3:03) – Workforce Day (3:56) –https://restaurant.org/education-and-resources/learning-center/workforce-engagement/restaurant-and-hospitality-leadership-center/ ( Restaurant & Hospitality Leadership Center (RHLC)) (4:17) –https://chooserestaurants.org/ProStart ( The ProStart Program) demo (4:51) – Military service memberhttps://chooserestaurants.org/Discover-Opportunities/For-Military ( opportunities) (5:20) –https://chooserestaurants.org/Redesign/Restaurant-Ready/HOPES ( Hospitality Opportunities for People (Re)entering Society (HOPES)) (5:46) –https://mfha.net/pathways-to-black-franchise-ownership-program/ ( Pathways to Black Franchise Ownership) (7:38) –https://www.servsafe.com/ ( ServSafe) (8:19) – Healthcare and insurance resources More resources and initiatives highlighted in this episode: On healthcare and insurance, including RHA Benefit Trust -https://restauranthealthcare.org/ ( https://restauranthealthcare.org/) Multicultural Foodservice & Hospitality Alliance (MFHA) -https://mfha.net/ ( https://mfha.net/) The National Restaurant Association Resource Library -https://restaurant.org/education-and-resources/resource-library ( https://restaurant.org/education-and-resources/resource-library) If you'd like to receive new episodes as they're published, please subscribe to https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify) or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts). It really helps others find the show. https://www.dante32.com/ (Podcast episode production by Dante32.)

This week on Order Up, we're joined by Joe Costanzo of REVOLTtek for a conversation about the power of point-of-sale systems in the restaurant industry. Tune in to hear Joe, a restauranteur turned technology consultant, share how to approach integrating POS into your restaurant's operations and how to enhance your marketing, customer loyalty, food profit, and staffing through the data collected in a POS system.  (0:36) – Joe Costanzo and discovering point-of-sale technology (3:53) – Consulting with restaurant industry experience (5:56) – REVOLTtek (7:15) – Heartland Restaurant POS (9:14) – What can restaurants learn from their point-of-sale data? (11:36) – Food profit (14:27) – Data-driven marketing (15:23) – Customer feedback (16:19) – Staff scheduling and performance (18:24) – Increasing sales (19:50) – Selling data to suppliers (21:17) – Getting started For more information on REVOLTtek, visit:http://www.revolttek.com/ ( http://www.revolttek.com/).  To learn more about Heartland Payment Systems, vist: https://www.heartland.us/ (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 https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify) or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts). It really helps others find the show. https://www.dante32.com/ (Podcast episode production by Dante32.)

This week on Order Up, we're joined by Sara Burnett, Vice President of Food Beliefs, Sustainability, and PR at Panera Bread, and Jeff Clark, Expert Exchange Director for the National Restaurant Association, for a two-part discussion on establishing and committing to sustainable practices in the restaurant industry. Tune in to hear Sara and Jeff share actionable advice on in-house practices (hint: you'll need to look in the trash), rethinking packaging, and acknowledging the consumer desire to know the environmental impact of their plate. (1:28) - An into to Sara Burnett (2:22) - Panera Bread's https://www.panerabread.com/en-us/articles/climate-positive.html (Climate Positive) initiative (4:35) - Partnering with the https://www.wri.org/ (World Resources Institute) (7:52) - Circular packaging (10:14) - An ESG approach to industry labor challenges (13:45) - Steps toward sustainability  (16:00) - From the consumer's perspective (19:42) - Industry trends in sustainability (21:34) - Consumer preferences for environmentally friendly food (26:29) - Participating in policy and legislation (28:22) - Small changes, small shifts (30:33) - Tracking and reducing food waste (38:52) - The role of excitement For more information on the Paris Climate Agreement, visit: https://unfccc.int/process-and-meetings/the-paris-agreement/the-paris-agreement (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 (https://www.epa.gov/greenpower).  For more information on 86 Food Waste, visit: http://86foodwaste.com (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 https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify) or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in...

This week on Order Up, we're joined by Randy Crabtree, Co-Founder and Partner at https://nam02.safelinks.protection.outlook.com/?url=https%3A%2F%2Ftri-merit.com%2F&data=04%7C01%7CKMcBride%40restaurant.org%7C1d9d9b184c76494f4d1708da134720e6%7C31210ea243c94550aa5990b281cc1d9f%7C0%7C0%7C637843493461996247%7CUnknown%7CTWFpbGZsb3d8eyJWIjoiMC4wLjAwMDAiLCJQIjoiV2luMzIiLCJBTiI6Ik1haWwiLCJXVCI6Mn0%3D%7C3000&sdata=uJuLq%2FTb9YBZoTEVTIvy343D6lNUA%2BxfdU7BX1bgogw%3D&reserved=0 (Tri-Merit), and Aaron Frazier, Vice President of Public Policy for the National Restaurant Association. Tune in to this insightful interview to hear everything restaurant owners need to know about the latest ERTC Bill in progress, from eligibility to expected timelines. (01:25) - How ERTC was designed for restaurants (05:10) - Eligibility (09:28) - Current refund timelines (11:38) - Tax return deadlines (14:18) - Termination of 2021 ERC  (17:09) - Reversal of recovery (19:25) - Bipartisan support (22:33) - Restaurant advocacy conference To find out more visit the Grassroots Home for the Restaurant Industry here: https://restaurantsact.com/ (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/ (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/ (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 https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify) or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts). It really helps others find the show. https://www.dante32.com/ (Podcast episode production by Dante32.)

This week on Order Up, we're joined by Sean Kennedy, Executive Vice President for Public Affairs, and Mike Whatley, Vice President of State Affairs, to get the low down on the legislation that most impacts restaurant operators in 2022. Tune in to hear about initiatives that the National Restaurant Association plans to continue fighting for and what policies will stay with us beyond the pandemic.  (01:15) - Restaurant Revitalization Fund update (02:58) - Employee Retention Tax Credit delay (05:09) - Immigration reform and visa programs (07:31) - Cocktails to go (10:15) - The future of the tip credit (14:38) - Third party delivery principles (17:04) - Natural gas cooking legislation (19:20) - https://conference.restaurantsact.com/ (Public Affairs Conference) This podcast is not intended to provide medical or legal advice, and nothing in this podcast shall be deemed to create or grant any rights to any third parties. Podcast listeners are encouraged to do their own research, and where appropriate, obtain the advice or guidance of legal counsel or the input of other experts with respect to their practices and/or applicable laws. Listeners are encouraged to consider the applicability and suitability of the information provided for their own individual circumstances, and the National Restaurant Association and its affiliates cannot warrant the applicability of the information to any particular listener or party. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality evolves. If you'd like to receive new episodes as they're published, please subscribe to https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify), or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts). It really helps others find the show. https://www.dante32.com/ (Podcast episode production by Dante32.)

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 https://vmbistro.com/ (V&M Italian-American Bistro) was born, what they did to adapt during the pandemic as a small business, and why food is a gift of love and gratitude. Plus, learn all about their latest endeavor: boozy ice cream!   (01:30) - Who are V&M? (02:44) - Continuing a family legacy (03:56) - Forgive quickly (06:19) - Ice cream innovations (10:48) - Food and love (13:40) - Speaking up with https://restaurantsact.com/hill-runner/ (the Hill Runner's program) (17:00) - Staying the course (21:34) - Continuing the conversation Stay up to date on V&M Bistro by visiting their https://vmbistro.com/ (website) or following them on https://www.instagram.com/vmbistro/ (instagram), https://www.facebook.com/VMBistro/ (facebook), and https://twitter.com/vmbistro/ (twitter). Learn more about Women's History Month from the National Restaurant Association https://restaurant.org/education-and-resources/resource-library/womens-history-month/?fbclid=IwAR2seGT1gfB0hDH7GPTNY6NS10Cpy-7G2RVfLgLWHMuMPz8WxCofwevGuPY (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 https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify) or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts). It really helps others find the show. https://www.dante32.com/ (Podcast episode production by Dante32.)

A lack of representation can often be limiting for people of color and minority groups. But by creating space for people of all different backgrounds to speak up and share ideas, we create an environment of support and camaraderie that elevates businesses.  This week, James Fripp, Chief Equity and Inclusion Officer at Yum! Brands, joins us to discuss the importance of representation, deliberately creating space for everyone on your team, and encouraging accountability by democratizing diversity. (01:16) - Who is James Fripp (03:17) - Starting and Staying at Taco Bell (05:04) - Vision (07:59) - Staying relevant (11:44) - Opportunity for all (14:48) - Allyship  (17:34) - Gracious host dinners and reverse mentorships (21:21) - Family environment (25:11) - Democratizing diversity (28:50) - Not a zero sum game 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 https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify) or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts). It really helps others find the show. https://www.dante32.com/ (Podcast episode production by Dante32.)

Over the past two years, the restaurant industry has been met with challenge after challenge. While we aren't quite over the hill yet, 2022 is looking to be a year of transition and growth.  This week, Hudson Riehle joins us to discuss the 2022 State of the Industry report and how the culture of restaurants continues to evolve to meet the needs of consumers.  (1:40) - Research and knowledge group (2:50) - https://restaurant.org/research-and-media/research/research-reports/state-of-the-industry/ (What's in store for 2022) (6:08) - The rise of quick-service dining (10:20) - The fall of on-premise dining (14:42) - The next generation of restaurant goers (17:11) - https://restaurant.org/education-and-resources/resource-library/whats-hot-in-2022/#:~:text=Health%2C%20happiness%2C%20plus%20a%20side%20of%20sustainability,-Report%20says%20plant&text=Health%2C%20sustainability%2C%20better%20packaging%20solutions,new%20National%20Restaurant%20Association%20research. (What's Hot survey) (20:28) - Points of access (22:14) - Travel and tourism (24:18) - Employment outlook for restaurants (26:00) - Depressed income environment (29:06) - Efficiency and variety (31:51) - Advocating for funding 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 https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify) or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts). It really helps others find the show. https://www.dante32.com/ (Podcast episode production by Dante32.)

Community is a key element in what makes the restaurant industry thrive. And never has this been more apparent than now, as we've had to take extra measures to ensure this sense of community persists.  This week on Order Up, Cheyenne Terbrueggen, Marketing Communications Manager at Elephants Delicatessen, joins us to discuss Elephants' sustainability efforts, how they are giving back to their community, and why they expanded their business to include a wholesale program amidst the pandemic. Plus, hear about how Elephants Delicatessen won the 2020 Restaurant Neighbor Award! (00:26) - The Restaurant Neighbor Award in partnership with American Express (02:50) - All about Elephants Delicatessen (03:42) - Commitment to green practices (05:15) - Pandemic catering trends (07:49) - Doubling down on sustainability (09:32) - Accepting the Restaurant Neighbor Award (10:48) - Non-profit partners (12:37) - Helping people help people (13:09) - Customer commitment (16:40) - Holiday meals (17:52) - Nationwide wholesale (19:09) - Coming out stronger This podcast is not intended to provide medical or legal advice, and nothing in this podcast shall be deemed to create or grant any rights to any third parties. Podcast listeners are encouraged to do their own research, and where appropriate, obtain the advice or guidance of legal counsel or the input of other experts with respect to their practices and/or applicable laws. Listeners are encouraged to consider the applicability and suitability of the information provided for their own individual circumstances, and the National Restaurant Association Educational Foundation, the National Restaurant Association and their affiliates cannot warrant the applicability of the information to any particular listener or party. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality evolves. If you'd like to receive new episodes as they're published, please subscribe to https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify) or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts). It really helps others find the show. https://www.dante32.com/ (Podcast episode production by Dante32.)

Over the past 18 months, healthcare has been a focal point of conversation as a result of the ongoing COVID-19 pandemic. Often, the barrier to receiving healthcare isn't just affordability, but accessibility as well.  Today on Order Up, Kimberlee Vandervoorn, Vice President of Consumer Solutions at UnitedHealth Group, joins us to discuss the number of reasons hospitality workers are at an increased risk of health concerns and how UHG is creating access to healthcare resources with programs like Teladoc. (01:12) - Something for everyone (02:09) - The state of health and wellness (04:42) - Barriers to healthcare (10:00) -https://restaurant.org/membership/reopening-marketplace/teladoc ( Teladoc) (18:11) -https://www.activeminds.org/ ( Active Minds) (23:14) - There is help out there 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 https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify) or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts). It really helps others find the show. https://www.dante32.com/ (Podcast episode production by Dante32.)

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 https://www.restaurant.org/kidslivewell (Kids Live Well) program is helping to empower restaurateurs in providing healthy options for children in their community.  This week on Order Up, we talk to Jeff Clark, Expert Exchange Director of the National Restaurant Association, and Maggie Gentille, Vice President of Food and Nutrition Policy from Food Directions, about how your restaurant can be a part of the Kids Live Well program.   (01:06) - Jeff's day-to-day (02:49) - Maggie's move to Food Directions (03:41) - Kids Live Well origins and relaunch (06:09) - Program updates (09:41) - Empowering families with options at restaurants (11:17) - Menu choices (14:29) - Getting started (17:44) - Current participants (19:52) - Providing options (21:36) - The business side For more information or to get started, please contact kidslivewell@restaurant.org. This podcast is not intended to provide medical or legal advice.  Podcast listeners are encouraged to do their own research, and where appropriate, obtain the advice or guidance of legal counsel or the input of other experts with respect to their practices and/or applicable laws.  Nothing in this podcast shall be deemed to create or grant any rights to any third parties. Listeners are encouraged to consider the applicability and suitability of the information provided for their own individual circumstances, and the National Restaurant Association and its affiliates cannot warrant the applicability of the information to any particular listener or party. If you'd like to receive new episodes as they're published, please subscribe to https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify) or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts). It really helps others find the show. https://www.dante32.com/ (Podcast episode production by Dante32.)

When businesses are represented by leaders from within the communities they serve, those businesses thrive. PepsiCo and the National Restaurant Association have been honoring successful restaurant industry professionals of diverse backgrounds for 14 years now with the Faces of Diversity Award. Today on Order Up, Merary Simeon, VP of global diversity, equity, and inclusion at PepsiCo, and Elisia Flores, CEO of L&L Hawaiian Barbecue, join us to discuss the importance of recognizing the health and economic disparities that disproportionately affect minority communities, investing in these communities to counter this, and ensuring diverse voices are represented within every organization.  (01:49) -https://chooserestaurants.org/Industry-Involvement/Awards/faces-of-diversity-awards ( Faces of Diversity Awards) (04:43) - American dream come true (06:28) -https://www.hawaiianbarbecue.com/ ( The comfort food of Hawaii) (08:00) - Generational passion (09:59) - Angel in disguise (12:11) - Rejoining L & L (15:18) - A big unknown (16:50) - Staying in the fight (19:59) - Franchisee focused (24:50) -https://mfha.net/pathways-to-black-franchise-ownership-program/ ( Pathways to Black Franchisee Ownership Program ) (27:04) -https://www.hawaiianbarbecue.com/franchise/ ( Become an L & L Hawaiian Barbecue franchisee) (28:16) - Diversity, equity, and inclusion This podcast is not intended to provide medical or legal advice, and nothing in this podcast shall be deemed to create or grant any rights to any third parties. Podcast listeners are encouraged to do their own research, and where appropriate, obtain the advice or guidance of legal counsel or the input of other experts with respect to their practices and/or applicable laws. Listeners are encouraged to consider the applicability and suitability of the information provided for their own individual circumstances, and the National Restaurant Association, Multicultural Foodservice & Hospitality Alliance and their affiliates cannot warrant the applicability of the information to any particular listener or party. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality evolves. If you'd like to receive new episodes as they're published, please subscribe to https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify) or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts). It really helps others find the show. https://www.dante32.com/ (Podcast episode production by Dante32.)

This week on Order Up, we're celebrating 25 years of MFHA!  Diversity, equity and inclusion have become an integral part of the foodservice industry. But it hasn't always been that way. Gerry Fernandez joins us to talk about how his vision has evolved since he first founded MFHA in 1996, why addressing inequities has become the focus of modern businesses, and the importance of incentivizing people of all backgrounds to join the hospitality industry. (01:11) - 25 years of MFHA (04:06) - Creating access (08:42) - Evolution of vision (13:46) - Dish room to board room (17:40) - Pandemic shifts (22:12) - Leaders in diversity & inclusion (25:40) - Passion for the work Nothing in this podcast shall be deemed to create or grant any rights to any third parties. Listeners are encouraged to consider the applicability and suitability of the information provided for their own individual circumstances, and the Multicultural Foodservice & Hospitality Alliance, the National Restaurant Association, the National Restaurant Association Educational Foundation, and their affiliates cannot warrant the applicability of the information to any particular listener or party. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality. If you'd like to receive new episodes as they're published, please subscribe to https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify) or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts). It really helps others find the show. https://www.dante32.com/ (Podcast episode production by Dante32.)

Last year, restaurants were in crisis figuring out ways to keep making sales. This year, as the customers return, we're seeing an increase in employee dissatisfaction. Tama Looney, Head of Customer Success at Global Payments, joined us for a look at how loyalty programs can benefit both customers and employees. She also shares gift card purchase trends and makes the case of responsible use of data. Listen in! (00:53) - Payments for small businesses (01:35) - Handling the crisis (05:40) - Loyalty evolution (13:39) - Employee empathy (17:30) - Gift cards (18:58) - Data is king The views expressed in this podcast are solely those of the speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered, and the listener is encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances. If you'd like to receive new episodes as they're published, please subscribe to https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify) or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts). It really helps others find the show. https://www.dante32.com/ (Podcast episode production by Dante32.)

For years, many restaurants have been hindered by policies that have inhibited them from being able to meet the demands of modern consumers. This has only been exacerbated by the COVID-19 pandemic. Kristine Hillmer, CEO of the Wisconsin Restaurant Association discusses upcoming initiatives that will aid restaurateurs in satisfying customer trends, protect food service employees, and improve delivery policies.  (00:46) -https://www.wirestaurant.org/ ( Wisconsin Restaurant Association) (01:53) - Cloudy future (07:37) - Workforce challenges (11:22) - Policy wins (16:24) - Initiatives in progress (23:09) - Wisconsin food culture This podcast is not intended to provide medical or legal advice. The podcast listeners are encouraged to do their own research, and where appropriate, obtain the advice or guidance of legal counsel or the input of other experts with respect to their practices and/or applicable laws. Listeners are encouraged to consider the applicability and suitability of the information provided for their own individual circumstances, and the National Restaurant Association and its affiliates cannot warrant the applicability of the information to any particular listener or party. Given the rapidly evolving nature of the pandemic, guidance may change as our understanding of unique challenges that COVID-19 poses within each country, state, and locality evolves. If you'd like to receive new episodes as they're published, please subscribe to https://www.restaurant.org/events/learning/podcasts/order-up (Order Up) in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts), https://podcasts.google.com/?feed=aHR0cHM6Ly9mZWVkcy5zaW1wbGVjYXN0LmNvbS9IcFhHRHhqVQ (Google Podcasts), https://open.spotify.com/show/3SOAkud8tkbaLCaU8W4Ne5 (Spotify) or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in https://podcasts.apple.com/us/podcast/order-up/id1511211971 (Apple Podcasts). It really helps others find the show. https://www.dante32.com/ (Podcast episode production by Dante32.)