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 delivery policies.

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 joined us to talk about all things EIDL.

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 Industry Report. Tune in for the latest numbers and trends.

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.

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!

Throughout the pandemic, restaurants have found themselves having to navigate some pretty murky waters. On this episode of Order Up, John Barker discusses the legislature changes that helped the food service industry bounce back.

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 Association, discussed the ServSafe Dining Commitment and what restaurants can do to get involved. Listen to learn more.

Despite the diversity of the restaurant industry, only 8% of owners are Black. The Multicultural Food Service and Hospitality Alliance (MFHA) wants to change this. This week on Order Up, we’re broadcasting a recent presentation on the Pathways to Black Franchise Ownership. Listen in to learn how you can get involved and why it is so important.

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.

Do we have the right to waste as much as we do? That is the central question for restaurants as we grapple with the environmental impact of our industry moving beyond COVID. Pete Pearson of the World Wildlife Fund and Suzanne Cohen of Essity Tork joined us this week for an episode on minimizing a restaurant’s environmental footprint and how these practices can further help your bottom line. Tune in to learn more.