How can brands reassure their restaurant guests that they will have a safe experience? In this week’s episode, we talk with Tama Looney, Brand Analytics and customer engagement executive at Heartland Global Payments. We discuss innovative ideas for diner distancing, touchless technology and customer safety.

In this week’s episode, we talk with Tia Mattson, Executive Vice President of Marketing and Communications and Jenn Morris, head of Marketing and Communications for Anheuser-Busch to better understand the thinking and efforts behind the Restaurant Revival campaign and the Serv Safe Dining Commitment.

Pizza is the perfect family food: ready-made and easy to order. Customers agree because even during the pandemic, many pizza restaurants have been staying strong. This week, we’re speaking with Eric Greenwald, President of Grimaldi's Pizzeria, and Geoff Goodman, CEO of Fresh Brothers. Eric and Geoff share what changes they have had to implement to make the ordering process easier as well as how they’ve had to increase their communications to let customers know about safety measures.

Where the restaurant industry is currently and where the industry should be without a global pandemic is a huge gulf. But the good news is things are trending in the right direction. Hudson Riehle is back on Order Up to update us on the current data. Things are bleak but there are huge technological shifts happening that will help restaurants bounce back. Listen in for more info on the state of the restaurant industry.

Sean Kennedy, Executive Vice President of Public Affairs at the National Restaurant Association, returned to Order Up to talk about the latest updates to recovery legislation slated for the restaurant industry. He shares information on what the next round of Paycheck Protection Program loans will look like as well as the National Restaurant Association’s blueprint for recovery. Listen for the latest legislative updates.

According to Gerry Fernandez, Founder and President of the Multicultural Foodservice and Hospitality Association, diversity is a business issue. He joined us today on Order Up to discuss how inclusion increases the bottom line, the five core competencies of cultural intelligence work, and why we need to get more people of color to go from the dish room to the board room. Listen for his insights and expertise.

Supply chain workers are the unsung heroes of the restaurant industry. In addition to supplying restaurants with the best quality ingredients, during the time of COVID they have also been tasked with acquiring PPE to make sure restaurant workers are safe. Anissa Mandell Chance is the Senior Vice President of Supply Chain at Focus Brands and joins us today to discuss how the supply side has been impacted by the pandemic.

Rob Gifford is the president of the National Restaurant Association Educational Foundation and joins us today to talk about how the foundation is learning from the racial challenges coming to light across the US as well as the success of their latest program, the Restaurant Employee Relief Fund. Listen for more information on how the Foundation is setting the course for substantive change.

The restaurant industry is the second largest industry that makes up the US economy. The continued state shutdowns are forcing many restaurants to shutter – wrecking livelihoods and changing the makeup of neighborhoods. Today we’re talking to Sean Kennedy, the Executive Vice President of Public Affairs for the National Restaurant Association. Sean talks about what type of government aid is available to restaurateurs as well as what legislation our advocacy arm is working on.

As restaurants gear up for reopening from COVID-19, there’s another layer to take into consideration: restaurant diversity. All patrons and employees should feel like they belong at your restaurant. To start this conversation, we talked to Jamal Rasoully of The Halal Shack. Jamal shared his zero-tolerance policy toward all forms of discrimination and explained why spreading love and patience is his secret sauce.