Order Up

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 events

Resources to learn more:

• Alcohol report
• Full press conference with visuals can be viewed on-demand

If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify, or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.

Podcast episode production by Dante32.

This week Karly speaks with 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) – Vulnerability

Resources to learn more:

• Red Robin’s core B.U.R.G.E.R. values
• Multicultural Foodservice & Hospitality Alliance (MFHA)
• Webinar: Adapting Hiring Practices for a Modern and Diverse Workforce
• Report: DEI Survey & ELEVATE: DEI Framework for the Restaurant Industry
• Article: 'Bottomless Inclusion' on menu at Red Robin franchise group

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.

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 change

For more information, visit RestaurantsAct.com.

This podcast is intended for general informational purposes, and nothing in this podcast shall be deemed to create or grant any rights to any third parties.

If you'd like to receive new episodes as they're published, please subscribe to Order Up in Apple Podcasts, Google Podcasts, Spotify or wherever you get your podcasts. If you enjoyed this episode, please consider leaving a review in Apple Podcasts. It really helps others find the show.

Podcast episode production by Dante32.

Recently the National Restaurant Association hosted a webinar series on key topics relevant to restaurant operators today. This four-part webinar series focused on diversity, emergency preparedness, policy and tax credits, and food donations. The series garnered more than 1300 registrations and was applauded as an incredible resource by attendees. 

Today on the podcast, we’re sharing some of the top insights from those webinars. These are just snippets, so be sure to check out the full series and the incredible resources included. These webinars are available on-demand and FREE for the industry. 

• (01:22) - Adapting Hiring Practices for a Modern and Diverse Workforce
• (07:51) - Natural Disaster Preparedness and Recovery: Insights from a Survivor
• (18:04) - The ABC's of Food Code Regulations Around Food Donations
• (25:07) - Taking the Guesswork out of Restaurant Tax Credits

Resources to learn more:

• Restaurant Operator Webinar Series registration page, access all four webinars, on-demand
• DEI Survey & ELEVATE: DEI Framework for the Restaurant Industry
• Always Ready: Natural Disasters guide
• PAFC registration link

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.