Order Up

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 delive...

PPP loans were our first line of defense when the pandemic was still new. But as that program has shifted, new programs that better serve the unique needs of restaurant owners have taken hold. Economic Injury Disaster Loan Program (EIDL) is a very attractive option in ongoing restaurant recovery efforts. Aaron Frazier, Director of Health Care and Tax Policy at the National Restaurant Association j...

2020 was the most challenging year in the history of the restaurant industry. 2021 by contrast, is a year of transition and rebuilding. Hudson Riehle, Senior Vice President of Research at the National Restaurant Association, returned to the program to share the Mid-Year State of the Restaurant Report. Tune in for the latest numbers and trends. (01:14) - 2021 State of the Restaurant Industry Mid-Ye...

Whether you eat out every night or you cook every meal yourself, food safety is key to ensuring people stay healthy. Patrick Guzzle is the Vice President of Food Science and Industry for the National Restaurant Association. He joined us on this week’s edition of Order Up to discuss the differences between cleaning, sanitizing, and disinfecting. Tune in to find out. ​​ Nothing in this podcast shall...

Scott Dolch is the Executive Director at the Connecticut Restaurant Association. He joined this edition of Order Up to discuss how Connecticut restaurants have been faring during the pandemic and their plans for moving forward. Listen for a case study in resilience! (01:59) - COVID-19 impact (05:47) - Glimmer of normalcy (08:20) - Connecticut Restaurant Relief Fund (12:34) - Workforce recruitment...

There’s no doubt the restaurant industry has taken some major hits over the past 18 months. But today we’re talking about ways restaurants were able to adjust their sails during the pandemic and some of the big victories that came from it. From relief grants to policy changes to safety measures for indoor dining, John Barker, President & CEO of the Ohio Restaurant Association, takes us through...

The ServSafe Dining Commitment has been around for nearly 30 years as a best practices and training organization dedicated to making restaurants safer. The COVID-19 pandemic has put a spotlight on the importance of safety protocols in dining and has made consumers seek out restaurants that share this value. This week on Order Up, Sara Nickel, a Senior Director at the National Restaurant Associatio...

The Multicultural Foodservice and Hospitality Alliance (MFHA) wants to change this. Gerry Fernandez of the MFHA and his associate Karim Webb recently gave a presentation on their newest initiative, Pathways to Black Franchise Ownership . On today’s episode of Order Up, we are rebroadcasting this important conversation. Listen in to learn how the Pathways initiative will help educate, finance, and...

Within two days of launch, the Restaurant Revitalization Fund had more than 186,000 applications from restaurants across the country in need of financial assistance. Aaron Frazier, Director of Healthcare and Tax Policy for the National Restaurant Association, returned to Order Up to discuss the success of the RRF. Contact your representatives to ensure smooth passage of the RRF Replenishment Act....

It shocks people to learn that food and agriculture are the leading drivers of the loss of biodiversity on the planet. The restaurant industry, as a generator of both food and container waste, has a huge role to play in ensuring environmental stewardship for future generations. Today, Pete Pearson of the World Wildlife Fund and Suzanne Cohen of Essity Tork are our guests on Order Up. Pete and Suza...

June is Pride Month and what better way to celebrate than by speaking with a leading LGBTQ voice in the restaurant industry. Michaela Mendelsohn is a Transgender activist and restaurateur who made a name for herself in the El Pollo Loco restaurant franchise. Michaela joined us for a discussion on her experience in the restaurant industry as well as with TransCanWork, an organization she founded to...

With vaccination rates rising across the country, rules and regulations surrounding dine-in options are changing fast. Mike Whatley, VP of State Affairs and Grassroots Advocacy at the National Restaurant Association, joined us to discuss some of the changes in public policy and what they mean for restaurants. Mike also shared some encouraging information about expanded patio dining access and othe...

The restaurant industry is one of the most diverse industries in America. According to today’s guest, Gerry Fernandez, it is one of the few career paths that can take you from the dish room to the board room. That diversity is a key reason why it is imperative that senior leadership in the restaurant industry stop shying away from tough conversations about race, sexual orientation, and gender. Ger...

Vaccinations are finally widely available. In a rush to get back to normal service, many restaurants are trying to ensure their workers get vaccinated. But there is a big difference between encouraging and mandating employee vaccinations. Angelo Amador, Executive Director of the Restaurant Law Center, stopped by Order Up to offer tips on how restaurant owners can stay in compliance with legal regu...

For restaurants, packaging is not just a method of transporting food. Packaging is a unique opportunity to create a branded experience that tells your customer what you are about. COVID accelerated the growth of delivery and takeaway and many restaurants were not prepared from a packaging standpoint. This week on Order Up, we’ve brought in a panel of experts on packaging to discuss functionality,...

Pandemic relief for restaurants has come in many different forms, which has created some confusion for operators wanting to access these resources. Aaron Frazier is the Director of Health Care and Tax Policy for the National Restaurant Association. He joined us this week to explain all the details of the Employee Retention Tax Credit. Listen to the episode to find out your eligibility and how it c...

While the restaurant industry as a whole was crippled by the restrictions of the pandemic, some restaurants were able to not only weather the storm but thrive. Protein Bar & Kitchen and Fazoli’s are two brands who found innovative solutions to grow during a tumultuous year. This week, we’re speaking with the CEOs of these two restaurant groups, Jeff Drake and Carl Howard respectively. Jeff and...

One of the biggest fears of military members is what they will do after they take off the uniform. Service members are highly trained and skilled individuals who make great candidates for many leadership roles in the restaurant industry. The National Restaurant Association’s Educational Foundation recognizes the skill and talent of military members and offers several programs to help them get thei...

Nimbus Kitchen is a Manhattan-based commercial kitchen sharing venture founded by Samantha Slager and Camilla Opperman. With a goal toward helping more women shatter glass ceilings in the foodservice industry, these women embody the spirit of Women’s History Month. This week on Order Up, we’re speaking with Samantha and Camilla about Nimbus, ghost kitchens, kitchen shares, and gender equality. We...

2020 was the year of the pivot for restaurants. The COVID-19 pandemic forced restaurant operators to get creative with their menu offerings and delivery options. This week on Order Up, Tom Bené, CEO of the National Restaurant Association, returned to give some details about industry priorities for 2021 as well as some encouraging news for recovery efforts. He dove into topics such as the trend of...

We are almost a year into the COVID-19 pandemic. While vaccines have offered hope, Congress needs to do more to help the restaurant industry recover. Sean Kennedy of the National Restaurant Association’s Public Affairs team returned to Order Up with the latest relief information. (01:17) - All of the above approach (02:22) - Blueprint for Restaurant Recovery (04:00) - National Restaurant Associati...

Since 1987, the National Restaurant Educational Foundation has given out more than $25 million in scholarships to students of all ages studying in the foodservice and hospitality industries. This investment in the future of service industry personnel ensures that the best and brightest are able to succeed no matter their background. Here to talk about the scholarship program is Matthew Rosales , S...

While delivery was already an important growth segment of the restaurant industry, the pandemic accelerated the trend. As with any major market shift, the rapid growth of third-party delivery companies opened many new opportunities and also introduced some unwanted friction and pain points.  It was clear from talking with restaurant operators nationwide that a set of national guidelines was n...

With business down more than 20% and one in every five employees losing their jobs, 2020 was a dark time for the restaurant industry. Despite these gloomy numbers, 2021 is already showing signs that the light is at the end of the tunnel. We are starting off a new season of Order Up by welcoming back to the show Hudson Riehle, Senior Vice President of Research and Knowledge at the National Restaura...

“Through industry research, we know that reassuring guests that restaurants are clean and safe is now more important than ever.” – Roy Hinojosa After months of quarantine, people are hungry to get back into restaurants. However, safety is paramount to would-be restaurant goers. To help patrons feel safer, the National Restaurant Association has rolled out the ServSafe Dining Commitment. Today, we’...