Afleveringen
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This week, Karly is joined by Helen Jane Hearn, Senior Director of Enterprise Programs at the National Restaurant Association, to discuss the results of the What’s Hot 2024 Culinary Forecast.
The report surveyed more than 1,500 culinary professionals to weigh in on 120 menu items and industry trends in seven categories to identify current, emerging, and cooling trends for 2024.
(2:03) – Top trends and surprises(3:27) – Evolving trends(5:08) – Menus today(7:00) – Survey methodology(9:38) – A special thank youDownload the full report at What’s Hot 2024 Culinary Forecast.
This podcast is intended for general informational purposes, and nothing in this podcast shall be deemed to create or grant any rights to any third parties.
If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.
Podcast episode production by Dante32.
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For National Apprenticeship Week, Karly is joined by Conrad Chura, owner and founder of Wakin Bakin in Louisiana, to discuss the value of apprenticeship in the restaurant industry. In this episode, Conrad shares his experience with the challenges in workforce development, the benefits of the apprenticeship program for small businesses, and an inside look at serving as a restaurant apprenticeship employer.
(01:40) – Introducing Conrad Chura(03:21) – Giving employees with limited experience a chance(05:20) – Becoming a restaurant apprenticeship employer(07:52) – Apprenticing in the restaurant industry(10:46) – The value of apprenticeship(14:51) – Witnessing growth(18:07) – Adding tools to your toolboxTo learn more about the National Restaurant Association’s Educational Foundation training and apprenticeship programs, visit chooserestaurants.org/programs.
The views expressed in this podcast are solely those of the speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.
If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify, or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.
Podcast episode production by Dante32.
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Zijn er afleveringen die ontbreken?
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This week on Order Up, we are featuring a conversation from The Entrepreneur’s Studio with pastry chef Christina Tosi, founder and CEO of Milk Bar, about her journey in founding the iconic bakery. Christina shares lessons in trusting instincts, following your passions in the face of doubt, and how her culinary education and experience were instrumental in launching Milk Bar.
(0:55) – Early moments and influences(8:20) – Trusting instincts(15:10) – Passion over doubts (22:06) – Daily check-ins(23:49) – Milk Bar(27:11) – The entrepreneurial mindsetListen to Part 2 of the Christina Tosi interview.
To learn more about Heartland, visit www.heartland.us.
To learn about upcoming and on-demand webinars, visit restaurant.org/events/learning.
The views expressed in this podcast are solely those of the speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.
If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify, or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.
Podcast episode production by Dante32.
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CEO Michelle Korsmo talks to Casey Absey of Fargo’s Blackbird Woodfire about embracing opportunities for their cuisine beyond their restaurant, including events, mobile and microsites, collaborations, and their feature on Diners, Drive-Ins, and Dives. In this installment of Order Up's CEO-hosted miniseries. Casey shares his experience building a community around Blackbird, advice for new restaurateurs, and the inspiration behind his food.
(1:10) – Introducing Casey Absey(5:59) – Perfecting the dough(8:07) – Building a team and community(11:05) – Credit card transaction fees(12:54) – Increasing food costs(14:02) – New technologies(14:54) – The Bird(17:33) – Diners, Drive-Ins, and DivesCheck out Blackbird Woodfire’s feature on the Food Network.
Listen to past episodes of Order Up’s CEO miniseries: How NRAEF Programs Build a Strong Workforce and Industry, Political Advocacy in the Restaurant Industry, and Creating a Culture that Attracts and Retains Talent.
This podcast is intended for general informational purposes and is not intended to provide any listener with individual tax, legal, or financial planning advice. The views expressed in this podcast are solely those of the speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered, and the listener is encouraged to do their own research, and where appropriate, obtain the advice or guidance of tax and accounting professionals, legal counsel, or the input of other experts with respect to their circumstances, practices and/or applicable laws. Listeners are encouraged to consider the applicability and suitability of the information provided for their own individual circumstances and at their own risk, and the National Restaurant Association and its affiliates cannot warrant the applicability of the information to any particular listener or party.
If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the...
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In this week’s episode, sponsored by SpotOn, National Restaurant Association’s Chief Information Officer Kevin Steele talks restaurant technology with Kevin Bryla, the Chief Marketing Officer of SpotOn, and Emma Blecker, Chief of Staff & Director of Business Systems at Boqueria. They discuss tech bloat — the over-adoption of technology and software solutions — its cost implications, the importance of streamlining tech stacks, and the positive role tech can play in the employee experience.
(00:03) - Introductions(01:10) - Understanding Tech Bloat(08:00) - Reducing Tech Bloat(13:00) - Worker Management and Technology(18:00) - Implementing New Technology(27:00) - Implementation TipsCheck out the latest SpotOn promos and book your consultation here.
This podcast is intended for general informational purposes, and nothing in this podcast shall be deemed to create or grant any rights to any third parties. The views expressed by the guest speakers in this podcast are solely those of the guest speakers and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Nothing in this podcast constitutes, nor shall be deemed or construed to be, an endorsement by the Association. The Association is not vouching for or endorsing any products or services offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.
If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.
Podcast episode production by Dante32.
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In honor of National Food Safety Education Month, Karly is joined by Dotti Haynes, Marketing Director for the Hospitality, Restaurant, and Catering Segment at Tork, an Essity Brand, to discuss providing a safe, hygienic experience for staff and guests across the restaurant industry. In this episode, learn about hand and surface hygiene, safe food handling, and Tork’s unique training and resources.
(00:40) – Introducing Dotti Haynes(01:38) – Tork, an Essity Brand(03:36) – Three pillars of food safety(05:00) – Hand hygiene(08:10) – Surface hygiene(09:40) – Safe food handling(11:31) – Continuous training(13:12) – Tork Workflow for Restaurants GuideFor more information about Tork, an Essity Brand, visit torkusa.com.
Learn more about the Clean Care™ Program, learn in the Tork Better Business Center, and sign up for on-demand food safety training.
The views expressed in this podcast are solely those of the speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.
If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify, or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.
Podcast episode production by Dante32.
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This week, Karly speaks with Chef Erica Barrett about her new restaurant, Dough Boy Pizza, and the journey from catching the entrepreneurship bug as a child to appearing on Shark Tank.
In this episode, hear how Erica built her business from the ground up through connections at the National Restaurant Association show, her tangible advice for entrepreneurs, and what’s up next for the prolific chef.
(00:33) – Introducing Chef Erica Barrett(03:54) – Dough Boy Pizza(11:06) – Becoming a franchise(18:34) – The National Restaurant Association Show(21:00) – Mentorship(24:51) – Advice for budding entrepreneurs in the industryThe views expressed in this podcast are solely those of the speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.
If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify, or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.
Podcast episode production by Dante32.
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National Restaurant Association’s VP of Public Policy Aaron Frazier returns to discuss recent advocacy on Capitol Hill and potential legislation and regulation shifts—at national, state, and local levels—impacting the industry.
In this episode, Aaron discusses policies that might have positive and negative effects on the industry, including credit card processing fees, joint employer rules, tipping, sick leave, and workforce growth.
(01:05) – Advocacy on Capitol Hill(03:20) – Essential Workers for Economic Advancement Act(04:54) – Tracking potential shifts in national policy (08:30) – Monitoring state and local policiesResources to learn more:
Stop AB 1228The Restaurants Act2023 Q3 National Restaurant Association’s Policy PrimerThis podcast is intended for general informational purposes and is not intended to provide any listener with individual tax, legal, or financial planning advice, and nothing in this podcast shall be deemed to create or grant any rights to any third parties. Podcast listeners are encouraged to do their own research, and where appropriate, obtain the advice or guidance of tax and accounting professionals, legal counsel, or the input of other experts with respect to their circumstances, practices and/or applicable laws. Listeners are encouraged to consider the applicability and suitability of the information provided for their own individual circumstances and at their own risk, and the National Restaurant Association and its affiliates cannot warrant the applicability of the information to any particular listener or party.
If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify, or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.
Podcast episode production by Dante32.
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CEO Michelle Korsmo talks to Julie De Cock of Key West’s La Crêperie French Café and ViV Wine Bistro about bringing authentic French cuisine to the vacation hot spot in another installment of Order Up’s CEO-hosted miniseries. In this episode, Julie shares her approach to curating a digital presence and finding longevity in customer relationships and her team.
(03:12) – Introducing Julie De Cock(07:00) – Digital presence(10:17) –ViV Wine Bistro(14:11) – Providing excellent service(16:54) – Hospitality in a vacation destination (21:38) – Looking aheadListen to the previous CEO Series installment: “How NRAEF Programs Build a Strong Workforce and Industry.”
This podcast is intended for general informational purposes, and nothing in this podcast shall be deemed to create or grant any rights to any third parties. The views expressed by the guest speaker in this podcast are solely those of the guest speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.
If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify, or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.
Podcast episode production by Dante32.
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In this episode, Michelle Korsmo, National Restaurant Association President and CEO and CEO of the National Restaurant Association Educational Foundation (NRAEF) speaks with the NRAEF’s former Chair Kent Walrack and current Chair James Fripp about the continued success of the foundation’s programs in another installment of Order Up's CEO-hosted miniseries.
Kent Walrack, retired executive from Lyons Magnus, joins Order Up for the first time to discuss the growth of programs like ProStart, HOPES, and more over the last five years. Returning to Order Up, James Fripp, Chief Equity and Inclusion Officer, Yum! Brands International shares how the mission of NRAEF continues to inspire and the continued diversity, equity, and inclusion efforts that are essential to an industry that nurtures its workforce.
(03:55) – Introducing Kent Walrack(07:37) – Re-introducing James Fripp(08:59) – Building and nurturing a sustainable workforce(10:35) – Growth of the last five years(14:08) – ProStart(20:13) – Industry professionals getting involved in NFRAEF(22:27) – What’s next?(25:13) – Creating opportunities and recruitment(28:35) – A commitment to the NRAEF in retirement (30:40) – A shift in perspectiveResources to learn more:
The National Restaurant Association Educational FoundationHOPES | Hospitality Opportunities For People (Re)Entering SocietyRelated Episodes:
Ep052: Building Trust through Authentic Relationships with James Fripp from Yum! BrandsCEO Series: Political Advocacy in the Restaurant Industry, featuring Michelle Korsmo and Golden Corral President & CEO, Lance TrenaryCEO Series: Creating a Culture that Attracts and Retains Talent, featuring Chef Kisha Hunter, founder and owner of That Jerk Spot LLC and Roz Mallet, CEO/President of PhaseNext HospitalityThis podcast is intended for general informational purposes, and nothing in this podcast shall be deemed to create or grant any rights to any third parties. The views expressed by the guest speakers in this podcast are solely those of the guest speakers and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.
If you'd like to receive new episodes as they're...
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Alcohol has always presented restaurant operators with a creative and high-margin opportunity to innovate and set themselves apart from the competition. A newly released Alcohol Trends report covers what’s selling, who’s buying, and how it’s purchased. It also includes nearly 30 on- and off-premises wine, beer and cocktail offers customers say they’d like to try.
Our conversation starts off with Mike Whatley, VP of State Affairs and Grassroots Advocacy as well as Michelle Korsmo President and CEO of the National Restaurant Association. They discuss the exciting release of this new report and some of the key findings in beverage alcohol trends today.
(01:57) - Alcohol to-go(03:35) - Generational differences(06:16) - Locally sourced beverages(08:20) - Changes to state alcohol laws (10:00) - TJ Oakley, EVP at Main Street Management on creating a wine club(13:24) - Blanca Aldaco, Owner of Aldaco’s Mexican Cuisine on cocktails to-go(17:51) - Marrying takeout and on-premise(20:56) - Looking to the future(24:18) - Wine dinners and tasting eventsResources to learn more:
Alcohol reportFull press conference with visuals can be viewed on-demandIf you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify, or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.
Podcast episode production by Dante32.
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This week Karly speaks with Lehigh Valley Restaurant Group President & CEO Mike Axiotis about establishing and operating their Diversity and Inclusion Council and its positive impact on team members. In this episode, Mike shares LVRG’s strategies to create a respectful workplace and embrace cross-cultural learning.
(01:20) – Introducing Mike Axiotis(04:35) – Approaching diversity, equity, and inclusion(07:15) – Establishing and operating the Council(13:52) – Recruitment and retention(18:30) – MFHA’s Elevate Program(20:59) – Refreshing the Council’s leadership(22:54) – VulnerabilityResources to learn more:
Red Robin’s core B.U.R.G.E.R. valuesMulticultural Foodservice & Hospitality Alliance (MFHA)Webinar: Adapting Hiring Practices for a Modern and Diverse WorkforceReport: DEI Survey & ELEVATE: DEI Framework for the Restaurant IndustryArticle: 'Bottomless Inclusion' on menu at Red Robin franchise groupThe views expressed by the guest speaker in this podcast are solely those of the guest speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.
If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify, or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.
Podcast episode production by Dante32.
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National Restaurant Association's Sean Kennedy and Brennan Duckett discuss the Credit Card Competition Act and advocacy efforts to pass the bill encouraging competition to reduce swipe fee rates.
In this episode, Sean Kennedy, Executive Vice President of Public Affairs, and Brennan Duckett, Technology and Innovation Policy Director for the National Restaurant Association, discuss the duopoly of Visa and Mastercard and the 20% increase in swipe fees in the past year. In advocating for the bill, Sean and Brennan encourage restaurant owners to share their stories of the outsized expense of swipe fees in restaurant owners' operations and aid in bringing a deeper understanding of the issue to Congress.
(01:36) – Swipe fees(03:57) – Duopoly of Visa and Mastercard(06:41) – The Credit Card Competition Act(09:05) – Regulation(11:15) – Rewards programs(12:36) – Status of the Credit Card Competition Act(14:09) – Sharing stories and data to create changeFor more information, visit RestaurantsAct.com.
This podcast is intended for general informational purposes, and nothing in this podcast shall be deemed to create or grant any rights to any third parties.
If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.
Podcast episode production by Dante32.
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Recently the National Restaurant Association hosted a webinar series on key topics relevant to restaurant operators today. This four-part webinar series focused on diversity, emergency preparedness, policy and tax credits, and food donations. The series garnered more than 1300 registrations and was applauded as an incredible resource by attendees.
Today on the podcast, we’re sharing some of the top insights from those webinars. These are just snippets, so be sure to check out the full series and the incredible resources included. These webinars are available on-demand and FREE for the industry.
(01:22) - Adapting Hiring Practices for a Modern and Diverse Workforce(07:51) - Natural Disaster Preparedness and Recovery: Insights from a Survivor(18:04) - The ABC's of Food Code Regulations Around Food Donations(25:07) - Taking the Guesswork out of Restaurant Tax CreditsResources to learn more:
Restaurant Operator Webinar Series registration page, access all four webinars, on-demand DEI Survey & ELEVATE: DEI Framework for the Restaurant IndustryAlways Ready: Natural Disasters guidePAFC registration linkThis podcast is intended for general informational purposes, and nothing in this podcast shall be deemed to create or grant any rights to any third parties. The views expressed by the guest speaker in this podcast are solely those of the guest speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.
If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify, or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.
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Like many aspiring cooks, Chef Patrick Phelan grew up cooking at home and dreamt of being a chef someday. After working in various restaurant roles in college, he worked his way up to pastry chef at a top New Orleans restaurant. But his culinary career took an unexpected turn into education after Hurricane Katrina closed his restaurant. With a reopening uncertain, Patrick went looking for a new job and landed one as a ProStart educator for a school in the area. Nearly two decades later, he’s still teaching and was recently named 2023 ProStart Teacher of the Year. Listen in to hear more about Patrick’s commitment to educating tomorrow’s restaurant leaders.
(01:49) - Patrick's journey from the kitchen to the classroom(05:14) - Explaining the ProStart Educator role(07:57) - Building career paths for students(10:25) - Helping students expand their culinary horizons(13:36) - Inspiring career paths of ProStart graduates(16:08) - Advice for students curious about the ProStart programProStart is a two-year industry-backed culinary arts and restaurant management program for high school students. The program reaches approximately 165,000 students in over 1,850 schools in all 50 states, Washington, dc, and the territory of Guam. Over the past 23 years, more than 1 million students have participated in ProStart.
Patrick Phelan is a certified ProStart and ServSafe educator based in Louisiana. Patrick has worked in the restaurant industry for over 20 years in a number of capacities and has been educating the next generation of restaurant workers for 17 years.
The ProStart Teacher of the Year Award, sponsored by Golden Corral in honor of founder James Maynard, honors one individual for their tireless dedication to providing remarkable experiences to their ProStart students.
The views expressed in this podcast are solely those of the speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.
If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify, or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.
Podcast episode production by Dante32.
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The Senate recently held a hearing for Julie Su, President Biden’s nominee to lead the Department of Labor. As Secretary of the California Labor and Workforce Development Agency and deputy secretary of Labor, Su supported regulatory mandates that unfairly targeted restaurant operators.
In this episode, Sean Kennedy, Executive Vice President of Public Affairs, and Aaron Frazier, Vice President of Public Policy for the National Restaurant Association, discuss the Association’s reasons for opposing her nomination.
Learn more about the Restaurants Act at www.restaurantsact.com.
This podcast is intended for general informational purposes, and nothing in this podcast shall be deemed to create or grant any rights to any third parties.
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In the second episode dedicated to Earth Day, Karly speaks with Liliana Esposito, Chief Corporate Affairs and Sustainability Officer at The Wendy’s Company, about reducing greenhouse gas emissions, developing more sustainable packaging options, and reducing food waste.
In this conversation, Liliana shares several goals and commitments Wendy’s has set in its Good Done Right initiative and the progress thus far. With a focus on food, people, and footprint, Wendy’s approach to energy, waste, and employee engagement makes a significant impact and serves as inspiration for operators across the restaurant industry.
(01:28) – Introducing Liliana Esposito(02:15) – Good Done Right at Wendy’s(03:43) – Reducing greenhouse gas emissions(05:11) – Sustainable packaging(06:06) – Eliminating food waste and commitment to freshness(08:07) – Purpose-driven employees(13:38) – Tips for smaller operators approaching sustainabilityResources to learn more:
Wendy’s to Reduce Greenhouse Gas Emissions and Climate ImpactHow Wendy’s is Approaching Diversity, Equity and Inclusion in 2023Wendy’s Reflects on 2022 Corporate Responsibility AchievementsThe views expressed in this podcast are solely those of the speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.
If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify, or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.
Podcast episode production by Dante32.
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In the first of two episodes dedicated to Earth Day, Karly speaks with Dan Simons, Founder and Co-Owner of Farmers Restaurant Group, and Jeff Clark, Director of the National Restaurant Association’s Sustainability Expert Exchange group. In this conversation highlighting sustainable practices in restaurants, they discuss food waste reduction, sustainable packaging, and workforce engagement.
(01:23) – Introducing Farmers Restaurant Group (04:55) – Engaging your workforce in food waste reduction initiatives(06:36) – Leftover food composting(08:43) – Sustainable packaging & Our Last Straw initiative(13:00) – Community support through food donations(15:39) – Small steps toward reducing waste(18:45) – Introducing Jeff Clark(19:31) – 86 Food Waste program(20:35) – Beginning a food waste reduction program(23:21) – Sustainability resources from the National Restaurant AssociationResources to learn more:
Farmers Restaurant GroupOur Last Straw, one of FRG’s environmental initiativesSustainability resources from the National Restaurant Association86 Food Waste programThis podcast is intended for general informational purposes, and nothing in this podcast shall be deemed to create or grant any rights to any third parties. The views expressed by the guest speaker in this podcast are solely those of the guest speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.
If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify, or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.
Podcast episode production by Dante32.
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This week, Karly speaks with Jaysen Euler, COO and Culinary Director of Scott Harris Hospitality, and Rachael O’Leary, Principal with CliftonLarsonAllen (CLA), about current challenges and opportunities in the hospitality industry. In this conversation, learn about pandemic pivots, adjusting for increased food costs, embracing the ideas of all team members, and preparing for the upcoming patio season.
(1:40) – Introducing Rachael O’Leary(2:32) – Introducing Jaysen Euler(3:44) – Learning to wear new hats(6:10) – Menu evolution and food costs(8:12) – Staffing challenges and hospitality expectations(11:20) – Welcoming patio season(14:22) – Investing in the patio dining experience(16:07) – DE&I at Scott Harris HospitalityThe views expressed in this podcast are solely those of the speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.
If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify, or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.
Podcast episode production by Dante32.
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This week, Karly speaks with Kelli Valade, CEO of Denny’s Corporation, about fostering an inclusive and service-minded company culture. In this conversation, learn about Denny’s industry-leading DE&I programming and how Kelli is bringing lessons from the difficult years of the pandemic into 2023.
(01:21) – Introducing Kelli Valade(06:00) – Working with the Association and Educational Foundation(08:29) – Mentorship(10:51) – Programs at Denny’s Corporation(14:19) – Wellness and mental health(15:52) – Prioritizing DE&I(16:45) – Learning moments along the way(18:52) – Denny’s and Keke’s Breakfast Cafe in 2023For more information, visit Denny’s at www.dennys.com/company.
Visit the National Restaurant Association’s Women’s History Month 2023 to learn more.
The views expressed in this podcast are solely those of the speaker and do not necessarily represent the opinions of the National Restaurant Association (Association) and its affiliates. The Association does not warrant or guarantee the accuracy or suitability of any information offered. Listeners are encouraged to do their own research and consider the applicability and suitability of the information provided for their own individual circumstances.
If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify, or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.
Podcast episode production by Dante32.
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