Podcasts about National Restaurant Association

How can restaurants deal with the K-shaped economy?This week's episode of the Restaurant Business podcast A Deeper Dive features Michelle Korsmo, the president and CEO of the National Restaurant Association.We typically interview Korsmo at the National Restaurant Association Show every year. This year, we discussed a variety of topics, including the association's legislative priorities, how it deals with the White House, technology, industry trends and other topics.We also talk about the economy and its impact on restaurants. The economy is bifurcated. Wealthier consumers have money. Low-income consumers do not. And they are cutting back. The result is a wide gulf in performance between restaurant chains. It's always interesting chatting with Korsmo, so check it out.Visit our website: https://www.restaurantbusinessonline.com

Send us Fan MailAnd just in time for the National Restaurant Association descending upon Chicago - we are thrilled to highlight the inspiring work of our partners at Chicago Chefs Cook during their incredible work of gathering top leaders within the hospitality industry to raise money for five incredible causes at the 2nd Annual 'I Cook For' Benefit at The Four Seasons Chicago. Throughout this episode we explored protections for our industry, food insecurity, agriculture, heritage and building a legacy for oneself while ensuring no one is left behind. This episode is a special archive of how all aspects of community can align to produce tremendous results for members of our collective communities. Sitting down with all aspects of our industry truly exemplified how exciting this work is and truly how communal our impact is. In closing, we are proud to announce that this incredible event raised $10K for EACH organization highlighted below. We empower you to look into their missions and support in any way that moves you. Illinois Coalition for Immigrant and Refugee Rights Camp Kids are Kids Chicago Soul & Smoke Foundation Women's Chef Exchange Frontera Farmer Foundation From us at Terms of Service - we want to thank our partners at Square and San Pellegrino and Acqua Panna for their support and to you; our listeners. We'll see you out there. Need to catch up? Subscribe to our YouTube Channel here and show us some love on the reviews - wherever you get your podcasts. It matters and so do you. 

Chris Holman welcomes Scott Berman, Founder, Dining Ventures, East Lansing, MI. Dining Ventures, founded by operating partner Scott Berman around 2010, is a diverse hospitality group based in East Lansing that currently operates several brands including Culver's, Heist Grill, and three One North locations across Michigan. Berman originally conceived the company as a retirement plan but has since grown it into an active, expanding enterprise that also owns the American Bistro brand and a fast food concept called Ketchup still in development. Like many in the restaurant industry, Dining Ventures faces significant pressures from wage inflation, food costs, and legislation, though Berman emphasizes a company culture focused on being an employer of choice to navigate those challenges. Looking ahead, the company is pursuing a second Culver's location, exploring a potential restaurant partnership in a new downtown Lansing event center, and Berman plans to investigate franchising opportunities at the National Restaurant Association conference in May. » Visit MBN website: www.michiganbusinessnetwork.com/ » Subscribe to MBN's YouTube: www.youtube.com/@MichiganbusinessnetworkMBN » Like MBN: www.facebook.com/mibiznetwork » Follow MBN: twitter.com/MIBizNetwork/ » MBN Instagram: www.instagram.com/mibiznetwork/

In this episode, we are joined by David Faro, Senior Manager of Workforce and Business Development at the National Restaurant Association, to explore how the hospitality industry can become a powerful engine for career growth and long-term workforce stability. David shares his own journey from dishwasher to industry leader and explains why hospitality career pathways are often as unique as the individuals who pursue them. The conversation highlights key workforce development strategies including apprenticeships, inclusive hiring (including neurodiverse talent), digital literacy, and the direct connection between workplace culture and retention. You'll also hear how industry associations and workforce boards can collaborate to build scalable talent pipelines that strengthen both local communities and the hospitality sector nationwide.

Women make up 39% of restaurant owners and 20% of chefs nationwide, according to the National Restaurant Association. In Kansas City, these women restaurateurs are shaping the culinary landscape.

American companies are increasingly skipping traditional price hikes on goods in favor of new surcharges and fees added to checkout screens and monthly bills—often far less visible—as a way to pass rising prices onto consumers amid surging inflation. Key Facts Restaurants, hotels, airlines, retailers and other businesses are increasingly breaking price hikes into separate line items—often labeled as a “fuel surcharge,” “service fee” “processing fee” or “resort fee”—that allow them to preserve advertised prices but still pass inflation-related price increases on to the consumer.  Often these costs only show up on a final bill or check—separate from the original, advertised price. One of the most common examples is a credit card use surcharge—used by one-third of American small businesses—which see companies try to recoup the fees charged to them by credit card companies by hitting customers with a 2% to 4% fee if they use a card instead of cash.  More than 15% of restaurants nationally also now tack on extra fees to the bill at the end of a meal, according to the National Restaurant Association, with some adding credit card surcharges while others opt for automatic gratuity or vague “service charges” to help cover increased supply costs or employee wages.  Airlines advertise ticket prices without including hidden taxes, fees and charges—that can increase ticket prices by roughly 20% at checkout—and carriers like American, Alaska, Delta, United and Southwest this month announced they were hiking the price of baggage fees by $10 per bag to cover Iran war-caused jet fuel increases. Grab, a Nasdaq-listed rideshare and food delivery company that operates in Southeast Asia, told customers it will implement a fuel surcharge through May 31 and Uber Australia said it will introduce a temporary 5-cent-per-kilometer fuel surcharge starting April 15. What To Watch For More price hikes or fees for consumers as businesses themselves fall victim to new surcharges. Amazon has added a 3.5% fuel surcharge for its third-party sellers. UPS, FedEx and the USPS have implemented their own fuel-related price hikes, ranging from 3.5% to 8%, since the Iran war spiked energy costs. Experts have said those logistics companies have little choice but to offset the skyrocketing costs of gasoline and diesel, and as many as 30 to 40% of Amazon sellers subject to the new surcharge will pass it directly on to consumers, a supply chain expert told the New York Post. The owner of Ash & Erie, a small men's clothing brand, told the Wall Street Journal the fuel surcharges are like “tariffs 2.0” and said he'll likely have to raise prices to make up for them. Similarly, fresh food distributors are billing restaurants and grocery markets to make up for the rising price of diesel, which could soon get passed along to shoppers and diners. Grocery prices will rise 2% in the next few weeks, according to The Food Institute. Contractor Plus, a management app designed for contractors and businesses like plumbing and electricians, is advisingits clients on how to add fuel surcharges directly to invoices. Uber, Lyft, DoorDash, Instacart and Amazon have all started offering fuel price relief options for its delivery and rideshare drivers, the New York Times reported, and that could soon turn into a surcharge for riders or delivery recipients. When the war in Ukraine caused gas prices to jump in 2022, Uber and Lyft added surcharges directly to customers. Will The New Fees Ever Go Away?  Probably not. Often, a fee gets introduced to solve a seemingly temporary cost problem but then becomes permanent, even after the original justification fades. Restaurant service fees, for example, were born amid higher prices and fewer sales during the pandemic but many stayed around when costs dropped. Airline checked baggage fees were introduced during the 2008 oil price spike, when jet fuel costs surged, but didn't disappear once fuel prices stabilized. Rental car companies added "temporary" surcharges after the Sept. 11, 2001 terrorist attacks to offset falling travel demand and pay for added airport security and facility costs, but they stuck around after the travel industry recovered. Delta Airlines CEO Ed Bastian recently implied airfares likely won't go back down even if oil prices drop, instead saying the lowered fuel costs would "certainly help us boost our margins this year and clearly into next year as well." Read the full story on Forbes: By Mary Whitfill Roeloffs https://www.forbes.com/sites/maryroeloffs/2026/04/13/here-are-the-hidden-fees-for-food-flights-more-youre-paying-because-of-the-affordability-crisis/ Learn more about your ad choices. Visit megaphone.fm/adchoices

Today we talk with Patrick Guzzle, vice president of food science for the National Restaurant Association. We talk about food safety, standard practices, food allergies and more.

American companies are increasingly skipping traditional price hikes on goods in favor of new surcharges and fees added to checkout screens and monthly bills—often far less visible—as a way to pass rising prices onto consumers amid surging inflation. Key Facts Restaurants, hotels, airlines, retailers and other businesses are increasingly breaking price hikes into separate line items—often labeled as a “fuel surcharge,” “service fee” “processing fee” or “resort fee”—that allow them to preserve advertised prices but still pass inflation-related price increases on to the consumer.  Often these costs only show up on a final bill or check—separate from the original, advertised price. One of the most common examples is a credit card use surcharge—used by one-third of American small businesses—which see companies try to recoup the fees charged to them by credit card companies by hitting customers with a 2% to 4% fee if they use a card instead of cash.  More than 15% of restaurants nationally also now tack on extra fees to the bill at the end of a meal, according to the National Restaurant Association, with some adding credit card surcharges while others opt for automatic gratuity or vague “service charges” to help cover increased supply costs or employee wages.  Airlines advertise ticket prices without including hidden taxes, fees and charges—that can increase ticket prices by roughly 20% at checkout—and carriers like American, Alaska, Delta, United and Southwest this month announced they were hiking the price of baggage fees by $10 per bag to cover Iran war-caused jet fuel increases. Grab, a Nasdaq-listed rideshare and food delivery company that operates in Southeast Asia, told customers it will implement a fuel surcharge through May 31 and Uber Australia said it will introduce a temporary 5-cent-per-kilometer fuel surcharge starting April 15. What To Watch For More price hikes or fees for consumers as businesses themselves fall victim to new surcharges. Amazon has added a 3.5% fuel surcharge for its third-party sellers. UPS, FedEx and the USPS have implemented their own fuel-related price hikes, ranging from 3.5% to 8%, since the Iran war spiked energy costs. Experts have said those logistics companies have little choice but to offset the skyrocketing costs of gasoline and diesel, and as many as 30 to 40% of Amazon sellers subject to the new surcharge will pass it directly on to consumers, a supply chain expert told the New York Post. The owner of Ash & Erie, a small men's clothing brand, told the Wall Street Journal the fuel surcharges are like “tariffs 2.0” and said he'll likely have to raise prices to make up for them. Similarly, fresh food distributors are billing restaurants and grocery markets to make up for the rising price of diesel, which could soon get passed along to shoppers and diners. Grocery prices will rise 2% in the next few weeks, according to The Food Institute. Contractor Plus, a management app designed for contractors and businesses like plumbing and electricians, is advisingits clients on how to add fuel surcharges directly to invoices. Uber, Lyft, DoorDash, Instacart and Amazon have all started offering fuel price relief options for its delivery and rideshare drivers, the New York Times reported, and that could soon turn into a surcharge for riders or delivery recipients. When the war in Ukraine caused gas prices to jump in 2022, Uber and Lyft added surcharges directly to customers. Will The New Fees Ever Go Away?  Probably not. Often, a fee gets introduced to solve a seemingly temporary cost problem but then becomes permanent, even after the original justification fades. Restaurant service fees, for example, were born amid higher prices and fewer sales during the pandemic but many stayed around when costs dropped. Airline checked baggage fees were introduced during the 2008 oil price spike, when jet fuel costs surged, but didn't disappear once fuel prices stabilized. Rental car companies added "temporary" surcharges after the Sept. 11, 2001 terrorist attacks to offset falling travel demand and pay for added airport security and facility costs, but they stuck around after the travel industry recovered. Delta Airlines CEO Ed Bastian recently implied airfares likely won't go back down even if oil prices drop, instead saying the lowered fuel costs would "certainly help us boost our margins this year and clearly into next year as well." Read the full story on Forbes: By Mary Whitfill Roeloffs https://www.forbes.com/sites/maryroeloffs/2026/04/13/here-are-the-hidden-fees-for-food-flights-more-youre-paying-because-of-the-affordability-crisis/ Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Food for Thought Leadership, Food Institute Chief Content Officer Kelly Beaton steps in as guest host to interview Fransmart CEO Dan Rowe on the evolving restaurant labor market. Rowe challenges operators to view labor not as a cost to minimize but as a strategic investment, noting that the most successful brands are those that “staff for the sales they want” and prioritize retention, engagement, and culture amid ongoing workforce constraints. The discussion also touches on how to attract and retain Gen Z workers through flexibility, transparency, and clear growth paths, alongside practical insights on AI adoption in restaurants. Rowe emphasizes that operational uses of AI—like improving efficiency and accuracy—offer the greatest value, while expressing optimism that strong, well-run brands will continue to thrive despite broader industry challenges. More about Dan Rowe: Dan Rowe is the CEO of Fransmart, a leader in franchise development. He's focused on growing emerging concepts into major franchise brands. Under Rowe's leadership, Fransmart developed a portfolio of franchise brands including Five Guys Burgers & Fries, QDOBA Mexican Grill, and more. Rowe is Co-Managing Partner at The Kitchen Fund and FranInvest, which have invested in Sweetgreen, Cava, and Inday to name just a few. He's an active Board Member of YPO and the National Restaurant Association. Connect on LinkedIn: https://www.linkedin.com/in/danrowe3/ Learn more: https://fransmart.com/

When mealtimes come, more and more people instinctively reach for their phones and open up an app. Many customers now want restaurant food, often delivered contactless to their door step, without the actual restaurant experience. In a report last year, the National Restaurant Association found that nearly three out of four restaurant orders were for delivery or takeout. This shift has fundamentally altered the way many restaurants do business and how many diners eat, socialize and spend money. We'll talk about the rise of food delivery apps and why people keep ordering in despite the added cost and risk of cold, soggy food. Guests: Corey Mintz, food journalist; author, "The Next Supper: The End of Restaurants as We Knew Them, and What Comes After" Michele McQueen, owner, Town Fare at the Oakland Museum of California and cocktail bar Lucy Blue Tony Gemignani, chef, owner, author and pizza instructor, Slice House Pizza Laurie Thomas, executive director of the Golden Gate Restaurant Association; owner of two San Francisco restaurants Arzsebet Saucedo, shift lead, Aburaya Learn more about your ad choices. Visit megaphone.fm/adchoices

In this episode of Fast Casual Nation, hosts Paul Barron and Cherryh Cansler sit down with Dr. Chad Moutray, Chief Economist at the National Restaurant Association, to unpack the economic forces reshaping the restaurant industry. From shrinking profit margins and the K-shaped economy to the rise of technology adoption and long-term demographic pressures, Dr. Moutray delivers a data-driven look at what operators are facing right now — and what they need to do to survive and grow in an increasingly divided consumer landscape.THIS EPISODE IS SPONSORED BY: Mailwise DBA direct2youTransform Your Direct Mail StrategyInnovative Solutions For Modern Direct Mail Campaigns That Deliver Resultswww.d2upostcards.com#FastCasualNation #RestaurantIndustry #RestaurantEconomicsBecome a supporter of this podcast: https://www.spreaker.com/podcast/fast-casual-nation--3598490/support.Get Your Podcast Now! Are you a hospitality or restaurant industry leader looking to amplify your voice and establish yourself as a thought leader? Look no further than SavorFM, the premier podcast platform designed exclusively for hospitality visionaries like you. Take the next step in your industry leadership journey – visit https://www.savor.fm/Capital & Advisory: Are you a fast-casual restaurant startup or a technology innovator in the food service industry? Don't miss out on the opportunity to tap into decades of expertise. Reach out to Savor Capital & Advisory now to explore how their seasoned professionals can propel your business forward. Discover if you're eligible to leverage our unparalleled knowledge in food service branding and technology and take your venture to new heights.Don't wait – amplify your voice or supercharge your startup's growth today with Savor's ecosystem of industry-leading platforms and advisory services. Visit https://www.savor.fm/capital-advisory

In today's Tech3 from Moneycontrol, Deepinder Goyal expands his deep-tech investment streak with a new bet on drone startup Kalam Labs. Flipkart completes its corporate return to India from Singapore, clearing the path toward a potential IPO. We also look at how startup hiring is picking up but largely for AI and tech roles. And the National Restaurant Association of India warns the government about a possible disruption in commercial LPG supply to restaurants. And India's T20 World Cup victory could boost endorsement deals for players like Suryakumar Yadav and Sanju Samson.

The Historical Role of Women in the Kitchen. Exploring the Social and Cultural Roots of Gendered Culinary Traditions.March 8, celebrated around the world as International Women's Day, is a time to recognize the achievements, resilience, and contributions of women in every sphere of life. From leadership and education to science, art, and family life, women continue to shape societies and inspire progress across generations. This day is not only a celebration but also a moment to reflect on the ongoing journey toward equality, respect, and appreciation for the many roles women play.In tribute to this important occasion, this article focuses on one of the most familiar yet often underappreciated spaces where women have long demonstrated creativity, care, and cultural influence—the kitchen. The kitchen has historically been a place where women nurture families, preserve traditions, and express identity through food. By exploring the role of women in the kitchen, this piece honors the dedication, skill, and cultural legacy women bring to everyday life.As we mark International Women's Day on March 8, this reflection serves as a small tribute to the countless women whose work in kitchens around the world continues to sustain families, strengthen communities, and keep culinary traditions alive.Throughout my career in the restaurant industry, I have owned and operated a dozen diverse establishments. In these kitchens, I have worked with remarkable women in key leadership roles, reflecting a significant yet often underappreciated shift in dining culture. As the industry evolves to embrace diversity, it mirrors broader movements toward inclusivity in the workforce. According to a report by the National Restaurant Association, women now hold nearly 50% of all foodservice management positions, showing progress but also highlighting gaps in higher leadership roles. This aspect of our team often goes unrecognized, and many diners are unaware of the talented individuals behind the kitchen walls who craft the meals they enjoy. These women bring creativity, passion, and expertise to the culinary experience, and their contributions deserve to be acknowledged and celebrated. Practical steps can help recognize women leading in culinary spaces. Establishments can hold regular recognition events, highlight achievements in newsletters, or create social media campaigns to celebrate their contributions. Students and colleagues can support women by advocating for fair recognition, seeking mentorship from female leaders, and creating platforms to share successes and stories. Empowering future chefs and culinary leaders will anchor equality as a core principle in kitchen culture.From the dawn of civilization, women have been the heart and soul of the kitchen, infusing love, nourishment, and tradition into each dish they make. Across cultures, they have established culinary traditions, and an interplay of social, economic, and cultural conditions determines their central role as the hearth of the home. For instance, archaeological evidence from the ancient Aztec civilization reveals that women were responsible for milling maize into masa, a cornerstone of their diet, using stone tools that were integral to their culinary practices. Similarly, records from the Song dynasty in China highlight women's expertise in preparing elaborate banquets, showcasing their crucial role in both home and imperial kitchens. Many years ago, while men went out to the hunt or worked the fields, women, driven by necessity and custom, tilled the land's bounty and transformed it into nourishing meals that sustained both body and spirit. Cooking evolved as an extension of their role as nurturers, a loving responsibility to care for their families, with recipes lovingly passed from mother to daughter through the years. Read the Full Transcript More Podcasts SimVal Media USAChef Walters Food Tours

Understanding the Frontline Workforce. As our research point out, more than 70% of all US workers (80% Worldwide) work in a frontline (customer facing or operational facing) role. We all have teams in these positions so it's important for business and HR leaders to understand this space. This is the first podcast in a series with Josh Secrest, the head of marketing at Paradox, an innovative AI company that pioneered conversational recruiting from end to end. Not only does Josh S. know a lot about the frontline, he has leadership roles at the National Restaurant Association and National Retail Federation, and also has experience leading talent management at McDonald's and leading culture at Abercrombie. Josh and I will be sharing a series of conversations to help you understand best-practices in high-volume recruiting, frontline workforce management, and the economics and financial business case for automation in this space. This episode features a deep discussion on the critical role of frontline workers in the workforce, exploring how technology, management, and strategic support can transform frontline work environments. It highlights innovative practices and future trends in supporting frontline employees across retail, hospitality, and healthcare sectors. Keywords frontline workers, workforce strategy, HR technology, AI in HR, employee retention, frontline management, retail, hospitality, workforce support, digital transformation Key topics Importance of frontline workers Impact of technology and AI on frontline support Role of frontline managers in business success Additional Information Powering the Frontline Workforce: How Frontline-First Companies Thrive (research) Josh Bersin Company Highlights Cost of Neglecting Frontline Workers (research) An Exploration into the Frontline Workforce with Josh Bersin (video) Tailor your HR and Management Programs for Frontline Work with Galileo, the Expert AI Agent for HR Chapters (00:00:03) - Josh Seacrest(00:01:16) - Workers on the Frontline(00:02:26) - The Power of a Front-Line Manager(00:03:39) - The Impact of Frontline on Business(00:05:37) - The Role of Frontline Workers(00:11:59) - McDonald's On AI & The Future of Workforce(00:14:46) - Backline Manager: The Future of Data-driven Business(00:16:52) - Employee Care in the Future(00:19:38) - Give Your Employees More Money(00:21:23) - Fast Food On The Podcast(00:22:30) - The New Talent: 711 and More(00:25:48) - Josh on the Business of Segmentation

The restaurant and food service industry is the nation's second-largest private-sector employer, trailing only healthcare. How this industry performs is vital to the American economy, its millions of workers, and their customers. According to a recent National Restaurant Association survey, 60% of Americans consider dining out essential to their lifestyle, prioritizing it over electronics, clothing, and even entertainment. Yet, a massive disconnect remains: 7 in 10 Americans say they would dine out more if they could afford it, while 60% of restaurant owners reported a drop in foot traffic last year. Earlier this week, FOX News Rundown host Chris Foster spoke with Dr. Chad Moutray, the National Restaurant Association's Chief Economist, about the state of the restaurant industry and why he is cautiously optimistic about the year ahead. Moutray discusses how dining trends, inflation, and delivery apps are impacting eateries both big and small. While we often have to cut interviews short during the week, we thought you might like to hear the full conversation. Today on the FOX News Rundown Extra, we share our entire interview with Dr. Chad Moutray so you can learn more about the reality of dining out in today's economy. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The restaurant and food service industry is the nation's second-largest private-sector employer, trailing only healthcare. How this industry performs is vital to the American economy, its millions of workers, and their customers. According to a recent National Restaurant Association survey, 60% of Americans consider dining out essential to their lifestyle, prioritizing it over electronics, clothing, and even entertainment. Yet, a massive disconnect remains: 7 in 10 Americans say they would dine out more if they could afford it, while 60% of restaurant owners reported a drop in foot traffic last year. Earlier this week, FOX News Rundown host Chris Foster spoke with Dr. Chad Moutray, the National Restaurant Association's Chief Economist, about the state of the restaurant industry and why he is cautiously optimistic about the year ahead. Moutray discusses how dining trends, inflation, and delivery apps are impacting eateries both big and small. While we often have to cut interviews short during the week, we thought you might like to hear the full conversation. Today on the FOX News Rundown Extra, we share our entire interview with Dr. Chad Moutray so you can learn more about the reality of dining out in today's economy. Learn more about your ad choices. Visit podcastchoices.com/adchoices

The restaurant and food service industry is the nation's second-largest private-sector employer, trailing only healthcare. How this industry performs is vital to the American economy, its millions of workers, and their customers. According to a recent National Restaurant Association survey, 60% of Americans consider dining out essential to their lifestyle, prioritizing it over electronics, clothing, and even entertainment. Yet, a massive disconnect remains: 7 in 10 Americans say they would dine out more if they could afford it, while 60% of restaurant owners reported a drop in foot traffic last year. Earlier this week, FOX News Rundown host Chris Foster spoke with Dr. Chad Moutray, the National Restaurant Association's Chief Economist, about the state of the restaurant industry and why he is cautiously optimistic about the year ahead. Moutray discusses how dining trends, inflation, and delivery apps are impacting eateries both big and small. While we often have to cut interviews short during the week, we thought you might like to hear the full conversation. Today on the FOX News Rundown Extra, we share our entire interview with Dr. Chad Moutray so you can learn more about the reality of dining out in today's economy. Learn more about your ad choices. Visit podcastchoices.com/adchoices

In this episode of Take-Away with Sam Oches, Sam talks with Michelle Korsmo, president and CEO of the National Restaurant Association, an organization that represents hundreds of thousands of restaurants at all levels of government. The association issues an annual State of the Industry report every year with in-depth research on how restaurants performed in the prior year, how things are expected to go in the year ahead, and how operators are feeling about the trends affecting their business. That report just came out a couple weeks ago and Michelle joined the podcast to dive into the data and talk specifically about the economy, workforce trends, and how technology is reshaping the restaurant operation. They also talked about the association's three biggest legislative priorities today: immigration reform, the credit card competition act, and the U.S.-Mexico-Canada trade agreement.In this conversation, you'll find out why:To succeed in 2026, you should pay close attention to your workforce and operational efficienciesThe industry will add a million jobs in the next decade, and we need young people and immigrants to help fill themTech can help make employees happier, which can improve your culture and lower turnoverThe boom in off-premises business seems to have stabilizedHave feedback or ideas for Take-Away? Email Sam at sam.oches@informa.com.

Is it time to rethink our food delivery habits?According to data from the National Restaurant Association, around 60% of both millennials and Gen Z say food delivery is an essential part of their lifestyles. But are the steep prices — and occasional guilt — worth the convenience? Brittany is joined by NPR Life Kit producer Margaret Cirino, who recently scaled her food delivery habits way back, to discuss why so many have come to rely on it and what a different path could look like.Support Public Media. Join NPR Plus.Follow Brittany on Instagram: @bmluseFor handpicked podcast recommendations every week, subscribe to NPR's Pod Club newsletter at npr.org/podclub.Learn more about sponsor message choices: podcastchoices.com/adchoicesNPR Privacy Policy

How will restaurants fare in 2026?This week's episode of the Restaurant Business podcast A Deeper Dive features Michelle Korsmo, the president and CEO of the National Restaurant Association, who talks about the trade group's State of the Industry Report. Korsmo discusses the industry's annual projection of restaurant sales, profitability and trends. We talk extensively about the association's expectations for foodservice sales this year, projected to be nearly $1.6 billion. We discuss issues with industry profitability, and why so many operators are simply unprofitable. And we talk about immigration and other association priorities.This is a great conversation with the head of the restaurant industry's biggest trade group so please check it out. 

Wendy's had a very rough quarter, Dutch Bros is open to acquisitions, and the National Restaurant Association feels cautiously optimistic about the industry.

More than 3,800 Starbucks baristas have joined a nationwide strike since mid-November. They're demanding increased staffing, more predictable hours, and better wages. To talk about the exploitation of service workers like baristas, host Allen Ruff is joined by Annie McClanahan who says that the struggle of Starbucks workers to get a fair contract is very common across low-wage service work. More than 80% of the nation's workforce is in the service sector. It's made up of doctors, lawyers, and restaurant workers, all united in the ways that their labor can't be scaled up, automated, or outsourced. McClanahan describes how this sector also includes 75% of the folks earning minimum wage or sub-minimum wage, folks who are more likely to live below the poverty line and less likely to be protected from maximum hour or minimum wage protections. Because service work doesn't produce a “product” in a classical sense and because this labor is often racialized and feminized, service work is excluded from labor reforms and regulations.  McClanahan outlines a few ways that service workers become prey to “super-exploitation” – through intensifying and surveilling technologies and through the informalization of policies and contracts. The result is that service workers get stuck in what McClanahan calls “reproductive rifts” where people who deliver groceries can't afford groceries, or people who provide childcare can't afford their own childcare.  McClanahan says that conceptualizations of capitalism that are tied to industrial manufacturing are complicated by the rise of the service sector, which requires a different relationship between wages and technology. They also talk about the outsized influence of the National Restaurant Association and the difference between gig work and the service industry, namely that gig workers aren't paid hourly but through wage algorithms that are black boxed. Gig work draws on traditions of tipped work but adds to it forms of technological exploitation from wage algorithms and GPS systems, management by app, and the targeting of migrant workers for this kind of labor.  Meanwhile, rank and file Starbucks workers are making demands. And McClanahan says that service workers are drawing on tactics of domestic worker unions that aren't just about wages, but about rent control, mutual aid, and more.  Annie McClanahan is an Associate Professor of English at University of California, Irvine. She writes about U.S. popular culture, political economy, and contemporary capitalism and is the author of Dead Pledges: Debt, Crisis, and 21st Century Culture. Her second book, Beneath the Wage: Tips, Tasks, and Gigs in the Age of Service Work, is forthcoming in 2026. Featured image of Starbucks workers rally and march in 2022 via Wikimedia Commons (CC BY-SA 2.0). Did you enjoy this story? Your funding makes great, local journalism like this possible. Donate hereThe post From Tips to Gigs to the Picket Line appeared first on WORT-FM 89.9.

Understand how emerging data privacy legislation could affect restaurant loyalty programs and digital ordering platforms.Learn about ongoing efforts to address credit card swipe fees and their impact on restaurant margins.Gain insights into labor and workforce developments, including new visa programs and staffing solutions.Hear how federal and state policy shifts may influence restaurant operations, costs, and growth opportunities heading into 2026.

Why is McDonald's taking on the tip credit? This week's episode of the Restaurant Business podcast A Deeper Dive takes a hard look at the fast-food giant's stand on the tip credit, which enables businesses to pay a subminimum wage to tipped workers, so long as the tips make up the difference. We feature three guests on this podcast: Saru Jayaraman, the president and cofounder of the labor advocacy group One Fair Wage; Martin Murch, an independent restaurant operator out of Chicago, and Joe Kefauver, managing partner of Align Public Strategies and cohost of the Working Lunch podcast. (Working Lunch also looked at the topic last week.)We examine the tip credit, why McDonald's and labor groups are against the wage and why many full-service restaurants believe they need it to remain in business. We also examine McDonald's strategy in taking the topic on, and why it would choose to leave the National Restaurant Association over the issue. We also examine whether it really does give full-service restaurants an advantage. We're taking on the tip credit on A Deeper Dive so check it out.

On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the latest restaurant industry news, including Taco Bell's plans for voice AI in the drive thru, Starbucks' best week ever, McDonald's issue with tipped wages, and M&A activity heating up. First up is Taco Bell, which found itself in headlines when a viral video showed its voice AI glitching when a customer tried to order thousands of cups of water. While it was a prank, it called out the unreliability of some AI today, and Sam and Alicia discuss what it could mean for customer-facing AI at restaurants. Next they talk about Starbucks, which had some AI news of its own: It rolled out an inventory management tool that will benefit its operators. The coffee giant also announced that it had enjoyed its best sales week ever after the annual Pumpkin Spice Latte launch. Sam and Alicia break down these headlines and what they mean for Starbucks. Then they tackle the news that McDonald's was parting ways with the National Restaurant Association over a dispute about the sub-minimum wage; the Golden Arches has drawn a line in the sand and claims the sub-minimum wage is making labor competition unfair between quick and full serve restaurants. Could this be the first domino to fall in a bigger industry-wide tipping conversation? Managing editor Leigh Anne Zinsmeister then joins for the extra serving portion of the episode to talk about recent merger and acquisition news, including Freddy's acquisition and the rumors of other chains that could be up for sale. Finally, we share a conversation between senior food and beverage editor Bret Thorn and Original ChopShop's Kyle Frederick. For more on these stories: Taco Bell is adjusting its Voice AI plansStarbucks rolls out AI-based inventory counting technologyMcDonald's splits with National Restaurant Association over tip policy

Story of the Week (DR):Nestlé chief executive sacked over affair with junior colleague MMLaurent Freixe dismissed after boardroom inquiry revealed ‘undisclosed romantic relationship'Nestlé chief ‘promoted junior colleague he had affair with'Nestle CEO axed after probe into complaints of favouritism, CFO saysCFO Anna Manz said the relationship between Freixe and the employee, who has not been named, was first examined in an internal investigation following concerns raised via Nestle's internal reporting system, called Speak Up.The matter was investigated by the board, but no evidence was found, she said."And it was at that point that Laurent also made a personal statement stating that there had been no such thing," Manz said, referring to the concerns about Freixe raised by whistleblowers.But complaints continued to be made, Manz said, leading to a second, broader inquiry being launched with help from Swiss lawyers Baer & Karrer.Nestlé fired its scandal-clad CEO without a payout—a ‘really unusual' move, corporate governance expert saysNell Minow: “That is really unusual. I think that's actually a badge of success for corporate governance, because that's something investors have been concerned about for a long time: CEOs being dismissed and somehow getting to stay on.”Who is the board? It's basically Paul BulckeChair since 2017CEO from 2008-2016Longest-tenured director (2008) by 7 yearsAt the company since 1979Kroger's ex-CEO won't have to detail 'embarrassing' thing he did to get fired, for nowTech CEOs Take Turns Praising Trump at White House Dinner (32% dropout/11% F)Tim Cook (Apple CEO)*Mark Zuckerberg (Meta Emperor) Sundar Pichai (CEO Google CEO)‘I'm glad it's over.' Google CEO thanks Trump for antitrust 'resolution'Alphabet this week added $230 billion to its market cap after avoiding a breakup in a landmark antitrust case brought by the U.S. Department of Justice in 2020.Sergey Brin (Google/Alphabet co-founder) Satya Nadella (CEO Microsoft CEO)*Bill Gates (Microsoft Founder) *Sam Altman (CEO OpenAI CEO) *Greg Brockman (Co-founder/President, OpenAI) Safra Catz (Oracle CEO) Sanjay Mehrotra (Micron Technology CEO) Vivek Ranadivé (TIBCO Chair) Shyam Sankar (Palantir CTO) David Limp (CEO Blue Origin) *Alexandr Wang (Meta Chief AI Officer) *Jared Isaacman (Shift4 Payments founder/Chair)Jason Chang (CSBio CEO)Nathalie Dompé (Dompé farmaceutici co-CEO and nepobaby)*Dylan Field (Figma CEO)*John Hering (Lookout founder/Chair)Sunny Madra (Groq COO)Chamath Palihapitiya (CEO Social Capital)Mark Pincus (Zynga founder)David Sacks (PayPal Mafia)Jamie Siminoff (Ring founder)^Lisa Su (AMD CEO)Elon MuskTesla Plans to Pay Elon Musk 1,000 Billion Dollars—More Than Switzerland's GDP—In a Deal Tied to Sci-Fi-Level GoalsTesla's nearly $1 trillion new pay plan for Musk would expand his voting powerTesla Chairwoman Robyn Denholm said the plan was designed to keep the CEO “motivated and focused on delivering for the company.” Denholm confirmed that the Tesla CEO pay plan, if approved by shareholders, would not put any limit on where and how Musk spends his time or require him to spend any minimum number of hours per week on Tesla business.Musk and Denholm not up for voteESG in Pop Culture:Internet sleuths reveal millionaire CEO is 'jerk' tennis fan who snatched US Open star's hat away from childThe luxury life of the 'most hated man on the internet' who lives in 'village of millionaires' is revealed... as even his own countrymen turn on himAfter Name Mix-Up, Online Rage Is Directed at Wrong C.E.O. in U.S. Open Hat ScandalThe chief executive of the Polish company Drogbruk was captured on video snatching a hat in front of a child. The head of Drog-Bruk, a different firm, is getting attacked. The executives also have similar surnames.Turkish CEO Throws Flower Pot At Employee After Argument, Issues ApologyHakki Alkan, CEO of Turkish technology news outlet ShiftDelete, threw a flower pot filled with gravel at his employee during an argument.The argument between Alkan and the employee, who has been identified as Samet Jankovic, began due to a disagreement over the content to be published. Both apparently had different opinions.In the aftermath, Alkan expressed regret for his actions, acknowledging the stress of their busy work environment. He promised to manage it better to prevent similar incidents in the futureGoodliest of the Week (MM/DR):DR: Kraft Heinz Breaks Up, Bumming Out Billionaire BuffettNorth American Grocery (staples like Oscar Mayer, Kraft Singles, and Lunchables)Global Taste Elevation (sauces, spreads)DR: McDonald's CEO warns of 'two-tiered economy'Chris Kempczinski:"Particularly, with middle- and lower-income consumers, they're feeling under a lot of pressure right now. I think there is a lot of commentary about what's the state of the economy, how is it doing and what we see is it's really kind of a two-tier economy.""If you are upper-income, earning over $100,000, things are good. Stock markets are near all-time highs, you are feeling quite confident about things, you are seeing international travel – all those barometers of upper-income consumers are doing quite well. What we see with middle and lower-income consumers is actually a different story," he continued.McDonald's quits National Restaurant Association over wage dispute2024: CEO Pay Ratio: 1,014:1$18.2Mpersonal flights: $400kAs of proxy owns 785k shares valued at $250M11:02:50 AM2023: CEO Pay Ratio: 1,212:1$19.2Mpersonal flights: $250k10:43:00 AM2022: CEO Pay Ratio: 1,224:1$17.8Mpersonal flights: $250k10:42:00 AM2021: CEO Pay Ratio: 2,251:1$20Mpersonal flights: $242k9:55:25 AMMM: Harvard beats Trump as judge orders US to restore $2.6 billion in funding DR MMAren't you glad you didn't settle like my asshole alma mater??MM: US flight attendants push to be paid when planes aren't in the air: ‘Most of our passengers have no idea'Assholiest of the Week (MM):Free market capitalismIn 2024, Deere caved to Robby Starbuck and scrapped its DEI programs because: “People should go to work without having to feel like they have to behave a certain way in order to be acceptable to their employer,” he said.By “behave a certain way”, he meant “they should be allowed to be racist if they want”NLPC had a shareholder proposal demanding a report on implied discrimination against whites, saying, “In 2019, Starbucks was sued for a single case of discrimination against a white employee, who was awarded $25 million in 2023. The risk of litigation for such mistreatment is rising, and companies have begun to reconsider whether their DEI programs perpetuate prejudice rather than alleviate it.”In response, the National Black Farmers Association President John Boyd, Jr., called for the resignation of Deere & Co CEO John C. May and a boycott of the companySo much for the risk of litigation because of all the black people they no longer sell to: John Deere, a U.S. Icon, Is Undermined by Tariffs and Struggling FarmersFree market capitalism DRUS ‘very troubled' by Norway fund's Caterpillar divestment over IsraelLindsey Graham, a Republican senator who is close to US President Donald Trump, had already threatened to impose tariffs on Norway and stop issuing visas to the fund's officials over the Caterpillar divestment.“To those who run Norway's sovereign wealth fund: if you cannot do business with Caterpillar because Israel uses their products, maybe it's time you're made aware that doing business or visiting America is a privilege, not a right,” he said last week.But we're only concerned with SOME companies? Major Pension Fund Pulls $14 Billion from BlackRock Over Its Abandonment of ESG - no responseFree market capitalismThank you, dear leader…‘I'm glad it's over.' Google CEO thanks Trump for antitrust 'resolution'Pichai: “Appreciate that your administration had a constructive dialogue, and we were able to get it to some resolution.”Tech CEOs Take Turns Praising Trump at White House DinnerAltman: “Thank you for being such a pro-business, pro-innovation president. It's a very refreshing change,” Altman said. “I think it's going to set us up for a long period of leading the world, and that wouldn't be happening without your leadership.”Cook: "I want to thank you for setting the tone such that we could make a major investment in the United States and have some key manufacturing, advanced manufacturing here. I think that says a lot about your focus and your leadership and your focus on innovation. I want to thank the First Lady for focusing on education."At least $600 billion': Zuckerberg tells Trump as tech CEOs pledge massive US investmentsWhen Trump pressed him for specifics, Zuckerberg replied that Meta would invest “at least $600 billion” in the U.S. through 2028.Free market capitalism“Special” committee at Tesla - Robyn Denholm (on every committee), and Kathleen WIlson-Thompson (definitely will be voted out this year) - approves a new mega pay packageWHEN Musk “acquires” SpaceX, xAI, Neurolink and rebrands Tesla as X, he'll buy for ~$500bn and get a 10x multiple on the public valuation - figure it's worth close to 5tn. Add in the current valuation of Tesla and it's 6tn - he meme stocked his way to 12% of the company shares if he can sell ~10m Teslas in China, making his stake roughly 25% of the companyAt a 6tn meme valuation, Musk's worth is 1.5tn - the first meme trillionHeadliniest of the WeekDR: Giant Food Company Fires CEO After 'Anonymous Reports' Raise Alleged Romantic Relationship with EmployeeDR: Palantir Technologies's CEO Is The Smartest Person Ever To Live, Says Jim CramerDR: Pope named to NABC Board of DirectorsNational Basketball Association of Basketball Coaches Board of DirectorsMM: A Midwest lawyer named Mark Zuckerberg wants the other Mark Zuckerberg to stop ruining his online footprintMM: Newsmax sues Fox News for allegedly abusing monopoly powerThey are suing for a RIGHT WING MONOPOLY! A political blowhard monopoly! Who do we sue for having a snarky governance wonk monopoly?Who Won the Week?DR: Paul BulckeMM: Best trade ever: First Intel gets $9bn AND 10% of its own voting right back, now this: Trump Deal Lets Intel Move Factories Overseas, Sen. Warren ExplainsMM: Second winner: Lefty climate activist Jay Butera, who submitted a shareholder proposal to Tesla asking for a “political neutrality policy” - isn't this what conservatives are demanding?? Aren't we all the same???PredictionsDR: Nestle changes its name to Human Nourishment VenturesMM: The US government will 100% take a stake in Caterpillar, Tractor Supply, and Harley Davidson, because the free market is about manly companies from the 1980s

The word is "unpresented" and now with Trump 2.0 we're seeing a bunch of that.  This is the Business News Headlines for Thursday the 4th day of September, thanks for listening. In other news, will the tariffs stand it is a major issue that impacts businesses and consumers. Google is facing over $425 million in damages.  What are they?  We'll share.  We've got some good news about the 30 year mortgage rate and it couldn't come at a better time.  Mom's are under stress, yet again, trying to balance getting their kids to school and maintaining their jobs.  We'll check the numbers in The Wall Street Report. Finally, why McDonalds has left the National Restaurant Association and it has to do with wages.  Let's go! Thanks for listening! The award winning Insight on Business the News Hour with Michael Libbie is the only weekday business news podcast in the Midwest. The national, regional and some local business news along with long-form business interviews can be heard Monday - Friday. You can subscribe on  PlayerFM, Podbean, iTunes, Spotify, Stitcher or TuneIn Radio. And you can catch The Business News Hour Week in Review each Sunday Noon Central on News/Talk 1540 KXEL. The Business News Hour is a production of Insight Advertising, Marketing & Communications. You can follow us on Twitter @IoB_NewsHour...and on Threads @Insight_On_Business.

Why are some restaurants having such a tough time this year?This week's episode of the Restaurant Business podcast A Deeper Dive features Chad Moutray, the chief economist for the National Restaurant Association. We wanted to talk with Chad for two big reasons: First, the association published its data abstract on the restaurant industry, which shows some surprisingly low profitability for both full-service and limited-service restaurants. We talk about why restaurants are less profitable today compared with before the pandemic.But we also talk about the economy and why it's so unfriendly to fast-food restaurants in particular. Many fast-food chains are seeing weak traffic, which has some speculating that lower-income consumers are cutting back. Moutray helps clear that up.We're talking about the restaurant economy on A Deeper Dive so please check it out.

In Episode 350 of #TreysTable, we're unpacking what the "no tax on tips" proposal really means—and who it actually serves. Did you know the subminimum wage for tipped workers has roots in post-Civil War racial exploitation? This isn't just about economics—it's about racial equity and who gets to earn a living wage in America. We break down how the National Restaurant Association (the "other NRA") has spent millions fighting fair wages while pushing for tax changes that benefit corporate interests over workers . Meanwhile, tipped workers—disproportionately women of color—face the highest rates of sexual harassment and economic instability in any industry . But there's hope! Across the country, movements like #OneFairWage are fighting back. Cities like Portland are leading the charge to eliminate the subminimum wage entirely , and workers are demanding dignity and equitable pay.

In this episode of Association Rockstars, hear how NSTA's “Atom” and ISA's “Mimo” are reducing support tickets, driving engagement, and redefining digital service for associations. Host Lowell Aplebaum (CEO, Vista Cova) talks with two IT leaders who launched AI-powered knowledge assistants that are transforming how their members find answers, access resources, and connect with their organizations.What you'll learn in this conversation:How NSTA's “Atom” and ISA's “Mimo” chatbots are reducing support tickets, improving search, and driving member engagement.Real-world strategies for launching AI in associations — from board buy-in to cross-team collaboration.Lessons learned on data accuracy, feedback loops, and balancing innovation with member trust.How AI-powered tools can support both staff efficiency and member value.Key considerations for ethics, sustainability, and future AI adoption in associations.During the session, this recently released guide to facilitate strategic conversations about AI implementation within your organization was distributed. Thank you to the authors, Tori Miller Liu, Thad Lurie, and Alex Mouw, for providing it to share. https://myaiim.app.box.com/s/24by1fnuqojb14lxz1uk887ji29vmmb6Whether you're an association executive, IT professional, or membership leader, this episode shows how AI can boost member experience without sacrificing the human touch.More about our guests:Chip Flater, Director of Information Technology at the National Science Teaching Association (NSTA). A mission-driven IT leader with 20+ years of experience, Chip has held leadership roles at the American Counseling Association, American Correctional Association, and National Restaurant Association. He holds a Master of Information Technology and is a three-time recipient of DCA Live's Association Technology & Innovation Leader Award.Jason Wampler, Managing Director of IT for the International Society of Automation (ISA). With 25 years in nonprofit and association technology, Jason holds AIMP, AAiP, and CAE certifications. Under his leadership, ISA received the 2025 Gold TRENDY Award for Best Product Launch for their AI-powered knowledge assistant, MIMO.Stay in the loop for future Association Rockstars episodes at associationrockstars.com.Host and Founder: Lowell Aplebaum - CEO & Strategy Catalyst at Vista Cova Producer and Operations: Amy Hager - Strategy Advisor at Vista CovaVideo and Audio Editing: Savannah BraggMusic: Slow Burn by Kevin MacLeodLink: https://incompetech.filmmusic.io/song...License: http://creativecommons.org/licenses/b...

“No tax on tips” is a provision in President Trump’s new tax-and-spending bill that promises a tax break for tipped workers. But nearly 40% of these workers don’t earn enough to pay federal income tax and won’t directly benefit from the policy. In his latest piece for the New Yorker, contributing writer Eyal Press explains how the “no tax on tips” proposal originally came from the National Restaurant Association — known to some labor advocates as “the other NRA” — a powerful industry lobby that has long fought against raising wages. Press spoke with Apple News In Conversation host Shumita Basu about how the association has shaped labor laws behind the scenes, and why a policy that looks like a win for workers might actually serve their bosses instead.

After a 140-day regular session that he described as the best of his 10 years as governor, Greg Abbott is calling the Texas Legislature back for overtime. While most special sessions are limited in scope with a small number of tasks, Abbott has loaded the agenda for this session with 18 items. In other news, the assigned seating era at Southwest Airlines finally has a precise date. Come January, the Dallas-based air carrier will end more than 50 years of the pick-your-spot philosophy that defined its history. Southwest will use assigned seating for flights starting Jan. 27; have you ever wondered how emergency alerts find you while you're traveling? Curious Texas received that question from a and provided an answer. Emergency alerts go out to every phone in the area — no need to sign up; and if you're feeling the pinch every time you pay at a Dallas-Fort Worth restaurant, you're not alone. The National Restaurant Association reports that this year, 47% of its restaurant operators surveyed said they'd added discounts, deals or promotions to their menus. Learn more about your ad choices. Visit podcastchoices.com/adchoices

While Emily hasn't gone on leave quite yet, Justin takes the helm with production control and an impressive arsenal of sound effects buttons to break down the massive tax legislation signed into law over Fourth of July weekend. After celebrating National Kitten Day and pitching "Detroit Does" as the new WNBA team name, the co-hosts dive into local wins including Detroit City Council streamlining business licensing and Cameron Mitchell's $13 million Big Rock Italian Chophouse remake in Birmingham. The real star is Aaron Frazier from the National Restaurant Association, who explains how the new tax law delivers generational opportunities for operators: permanent 100% equipment expensing (goodbye to deducting that $20,000 oven over seven years), no federal income tax on tips up to $25,000 for four years, and estate tax relief up to $15 million. For an industry that's been sitting on investment sidelines since COVID, this legislation provides the certainty needed to expand, upgrade, and actually plan beyond next quarter. Plus, family medical leave tax credits and childcare benefits that could finally help with retention in a perpetually transient industry. What sound effects do you think describe today's episode? It'll be added to the board in no time.  Presented by Fahey, Schultz, Burzych, Rhodes PLDC. Find more information at https://fsbrlaw.com/ Register for the DRLA Mayoral Forum at drla.org/events

Send us a message!In this episode Dana interviews Award winning food and travel journalist, speaker, author, nutrition communications consultant, television personality and registered dietitian nutritionist, Carolyn O'Neil, MS, RDN.Carolyn shares how she found her love of nutrition (and writing) and started working in nutrition media. Carolyn's newly launched podcast is Watch What You Eat with Carolyn O'Neil. Find her on Instagram at @carolynoneil More about our guest:Carolyn writes about food, nutrition, travel and healthy lifestyles for numerous publications including VIE Magazine, OLTRE Magazine, Atlanta Homes & Lifestyles Magazine, Southern Living Magazine and Food & Wine Magazines. She is on the Nutrition Review Board for Southern Living Magazine and Forbes Health.Carolyn is a member of the invite-only Google Food Lab, an international group of thought leaders in all areas of food from farming to finance. She served on Delta Air Lines Culinary Council as a nutrition consultant to help update and guide the airline's inflight menu planning for special meals and wellness initiatives.As a media spokesperson, Carolyn has worked with multiply leading brands including Nestle, The Wonderful Company, Quaker, Sunsweet, Danone, ConAgra and many others. Carolyn has been a professor of nutrition science and nutrition communication for Florida State University's London Study Centre and professor of journalism for Emory University in Atlanta.She is a contributor to NBC Atlanta & Company and can be seen as “The Lady of the Refrigerator” on Alton Brown's Good Eats on Food Network. Carolyn is the author of Southern Living's best selling The Slim Down South Cookbook and co-author of The Dish on Eating Healthy and Being Fabulous winner at the World Food Media awards.A pioneer in food television, Carolyn launched and led CNN's coverage of food andnutrition for nearly 20 years as anchor and executive producer of CNN On The Menu and was senior correspondent and anchor for CNN's Travel Now program. She's earned two James Beard Foundation Awards for excellence in broadcast food journalism and is a member of the James Beard Foundation's Who's Who in American Food and Beverage. She has also been honored by the National Restaurant Association, the American Heart Association, the American Society for Nutrition and the Academy of Nutrition and Dietetics for her pioneering work in nutrition communications. Her master's degree in nutrition is from Boston University and undergraduate degree in Foods and Nutrition is from Florida State University. Carolyn lives in Atlanta.

We talk once again to Aaron Frazier, the Vice-President of Public Policy for the National Restaurant Association to get the lastest on the status of the President's “big, beautiful” tax bill and what the industry can expect out of the current package on the table. We'll also chat about tariffs and the MAHA Commission report coming later this week. We'll talk about those issues and wrap it up with the legislative scorecard.

How is the restaurant industry adjusting to the Trump administration?This week's episode of the weekly restaurant finance podcast A Deeper Dive features Michelle Korsmo, the CEO of the National Restaurant Association.This is the first in a series of podcasts we recorded during the National Restaurant Association Show this week.We wanted to get a pulse on the restaurant industry and on its dealings with Washington, given the number of monumental issues there are. We discuss the impact of tariffs on the industry, for instance, and how much import taxes are expected to cost operators. We also talk about immigration. Restrictions on immigration are expected to drive up labor costs by reducing the pool of workers. But Korsmo has perhaps some surprising news on the prospects of immigration reform.It's always an interesting conversation with the head of the industry's biggest trade group so please check it out.

In today's Tech3 from Moneycontrol, Apple ramps up manufacturing in India with Foxconn and Tata Electronics leading the charge. We dive into why the National Restaurant Association has paused onboarding to ONDC amid leadership churn. Plus, Ather Energy's IPO sees full subscription, startup valuations take a hit with down rounds making a return. Tune in for latest updates on tech and startup world.

We sit down with Aaron Frazier, Vice President of Public Policy at the National Restaurant Association, to discuss the pending tax bill, reconciliation, and what operators should expect at the end of the process. And Republicans across the country seem to be taking aim at voter-passed initiatives on minimum wage and paid leave among other issues. The problem is that despite large majorities in Florida, Missouri and Nebraska, they have been stymied. We'll discuss why that is happening and if Republicans are ultimately pivoting on key business model issues. We'll talk about those issues and wrap it up with the legislative scorecard.

Throughout the month of April, Extra Serving is bringing you a new bonus content series: Get to Know a Nonprofit, highlighting nonprofit organizations that either benefit members of the restaurant industry or actively work through the restaurant industry to benefit others. Next up in Get to Know a Nonprofit is the National Restaurant Association Educational Foundation, or NRAEF, which is the nonprofit arm of the association that empowers people from all backgrounds with the training and education they need to secure a better future in the foodservice and hospitality industries.Rob Gifford, president of the NRAEF, joined NRN editor in chief Sam Oches on the podcast to share more about the foundation, its impact, and how restaurant operators can not only get involved, but also how they can benefit from the organization's myriad programs.For more information on NRAEF, visit chooserestaurants.org.

We'll take a stab at answering a question that likely has never been asked before - namely what do California and West Virginia have in common? The answer: They have both enacted strict laws regarding food additives, dyes and preservatives. But while California's laws were largely targeted at kids and school meals, West Virginia has taken aim at all products produced or sold in the state making them officially the first state to enact RFK Jr.'s Make America Healthy Again aagenda. We are joined once again by Maggie Gentile, a partner at Food Directions and a consultant to the National Restaurant Association to help us sort it out, what it means in the short term for suppliers and restaurants, and what else may be coming down the pike. We'll talk about those issues and wrap it up with the legislative scorecard.

In this episode of Leadership and Legacy, Michelle Korsmo, President and CEO of the National Restaurant Association, shares expert insights on developing a strong leadership style, navigating crises, and transitioning into new leadership roles. She explores the essential qualities of emotional intelligence, self-awareness, and vision that define successful leaders. Korsmo also discusses her greatest leadership role models, from historical figures to the resilient women who have influenced her journey. She emphasizes the power of authenticity in leadership, setting the right tone for organizational success. Don't miss this inspiring conversation on effective leadership, business strategy, resilience, and empowering women leaders in today's world. Leadership and Legacy: Conversations at the George Washington Presidential Library is hosted by Washington Library Executive Director Dr. Lindsay Chervinsky. It is a production of the Mount Vernon Ladies' Association and Primary Source Media. For more information about this program, go to www.GeorgeWashingtonPodcast.com.

In this episode of Leadership and Legacy, Michelle Korsmo, President and CEO of the National Restaurant Association, shares expert insights on developing a strong leadership style, navigating crises, and transitioning into new leadership roles. She explores the essential qualities of emotional intelligence, self-awareness, and vision that define successful leaders. Korsmo also discusses her greatest leadership role models, from historical figures to the resilient women who have influenced her journey. She emphasizes the power of authenticity in leadership, setting the right tone for organizational success. Don't miss this inspiring conversation on effective leadership, business strategy, resilience, and empowering women leaders in today's world. Leadership and Legacy: Conversations at the George Washington Presidential Library is hosted by Washington Library Executive Director Dr. Lindsay Chervinsky. It is a production of the Mount Vernon Ladies' Association and Primary Source Media. For more information about this program, go to www.GeorgeWashingtonPodcast.com.

On this week's Extra Serving, NRN editor in chief Sam Oches and executive editor Alicia Kelso discuss the news that Dine Brands is laying off 9% of its corporate workforce as Applebee's and IHOP continue to languish with stagnant sales and traffic. How might these chains capture some momentum like full-service peer Chili's? Plus, Chipotle reported positive sales and transaction growth in Q4; Sam and Alicia talk about the keys to its impressive performance and how CEO Scott Boatwright has maintained consistent growth in his first few months on the job. And the National Restaurant Association released its annual State of the Industry report, noting that foodservice establishments could cross $1.5 trillion in sales in 2025. In this week's extra serving, Restaurant Business editor in chief Jonathan Maze joins to talk about Yum Brands, which just announced Byte by Yum, an AI-powered division aimed at achieving tech efficiencies across Taco Bell, KFC, Pizza Hut, and Habit Burger. Finally, Sam shares an interview he recently had with Roberto Espinosa, founder of Tacodeli, a taco fast casual based in Austin that has 14 locations around Texas. For more on these stories: Chipotle's priorities include modernizing the kitchen and being ‘guest obsessed'IHOP, Applebee's parent company confirms corporate layoffsYum Brands has created an AI-powered platform to house all of its technology solutionsThe restaurant industry is projected to reach $1.5 trillion in sales this year

The National Restaurant Association expects 2025 to be a big year for the industry. Yum Brands has formed a new tech platform. And one of the country's most notable independent restaurants is in the midst of a major shakeup.

Starbucks is back in the news this week as their Workers United union has voted to authorize a national strike at any moment. What's going on behind the scenes? Is this a bargaining ploy as both slides sit down at the negotiating table this week or is it for real? We'll discuss. And we are joined by Maggie Gentile, a partner at Food Directions and a consultant to the National Restaurant Association to discuss the impact that the Make America Healthy Again (MAHA) agenda being led by Robert Kennedy, Jr. will have on the industry. Maggie's going to tell us what the food policy landscape will look like in 2025 and what operators should be paying attention to. We'll talk about those issues and wrap it up with the legislative scorecard.

Traffic and value dominated restaurant news in 2024. Unsurprisingly, then, this episode of the Restaurant Business podcast of A Deeper Dive, which features some of the best content from a year's worth of podcast episodes, focuses mostly on discussions about that very topic.  The first clip features Technomic's Robert Byrne, talking about consumer frustration over restaurant prices. You can find the full episode here.  The second clip comes from our discussion with Placer.ai's R.J. Hottovy, in which we also discuss value and why restaurants need to get customers excited about coming in. You can find that episode here.  The third clip is a more broad look at the state of the industry, featuring the National Restaurant Association's Hudson Riehle, who discusses a wide variety of topics, including some of the issues currently driving the industry. You can find that episode here.   This will be the last episode of the podcast for the year, as we take a break for Christmas and New Year's Day. But we will return with a vengeance in 2025. Thank you for listening, and you can check out all of our episodes on Apple Podcasts or Spotify.

In this episode, Ray Delucci discusses the latest trends in the food industry, focusing on insights from the National Restaurant Association for 2025. He highlights the issue of 'ghosting' in restaurant reservations, the importance of value deals, and the rise of wellness drinks and other cuisines. The conversation also touches on the impact of consumer behavior on restaurants and the need for a return to community-focused dining experiences.

On this episode of Cyrus Says , we have a Parsi bawa in the house, Riyaaz Amlaani, who's an entrepreneur and restaurateur based in Mumbai, India. He is the CEO and MD of Impresario Handmade Restaurants and the former President of National Restaurant Association of India (NRAI) from 2014 to 2017. Catch interesting stories of what went behind building the famous restaurants chains like SOCIAL, Smoke House Deli, Salt Water Cafe, & managing , antiSOCIAL & Prithvi Cafe'. Tune in to catch up his stories from early days, before the success of such brands & his love for different foods.See omnystudio.com/listener for privacy information.

The Supreme Court announced that they will be taking up a case next term that will determine the legality of a state's ban on gender-affirming care for minors. The ruling in the case, which originated in Tennessee, could determine whether or not there are constitutional protections for gender identity. Constitutional Law Professor and FOX News Contributor Jonathan Turley joins the Rundown to discuss the implications of the case, why he finds it interesting that the High Court decided to hear this case, and touches upon his new book, "The Indispensable Right." Thirty-five percent of people believe that tipping culture in the United States is out of control. However, for many in the service industry, tips are the main source of income. Former President Trump has spent the last few weeks floating the idea of making tips exempt from taxable income, which could prove to be an appealing pledge for working-class voters. On the podcast, Sean Kennedy, the executive vice president of public affairs at the National Restaurant Association, explained how this change would help workers in service and hospitality take home more money than they ever have before. Plus, commentary by former Congressman Jason Chaffetz, host of "The Jason in the House Podcast." Photo Credit: AP Learn more about your ad choices. Visit megaphone.fm/adchoices