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...

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 e...

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 moment...

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 re...

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 impo...

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....

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...

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, tippin...

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 (0...

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 fr...

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...

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...

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 Vi...

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...

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 jo...

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 Presiden...

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 th...

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. (01:2...

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 s...

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 Foundati...

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 thr...

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...

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)...

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 appro...

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...