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 you

Download 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.

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 toolbox

To 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.

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 mindset

Listen 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.

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 Dives

Check 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...

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 Tips

Check 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.

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 Guide

For 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.

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 industry

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.

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 policies

Resources to learn more:

• Stop AB 1228
• The Restaurants Act
• 2023 Q3 National Restaurant Association’s Policy Primer 

This 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.