Webinars

In this webinar, the Restaurant Law Center welcomes Alan Martin and Ori Katz -- partners at Sheppard Mullin LLP.

States are opening and customers have different expectations. Let’s talk about ways to help your business reopen while addressing the social and safety anxiety issues that are still lingering.

Join Technomic as we cover the latest research and insights on the COVID-19 foodservice impact.

During this webinar Technomic will give an update on dining-in restrictions throughout the US and the shifted emphasis to off-premise occassions.

As the restaurant and foodservice industry continues to grapple with the impact of COVID-19 and government shut-down orders, many have sought business interruption coverage under commercial property insurance policies.

Join Emily Washcovick from Yelp as we share tips for communicating with your customers when your marketing budget is zero.

Join Jack Li, head of Datassential's Haiku™ division – as he shares his data-based case to plan your restaurant menu in a post-COVID world.

The restaurant industry faces unique challenges when it comes to discrimination, mental health and wellness and empathy.

Join us to take a look back at how the competitive landscape changed during the last recession, and compare it to today’s market conditions.

Join Emily Washcovick from Yelp and Julie Lim of OC Wine Mart & Deli to discuss clever business solutions restaurants have implemented throughout the last 6 weeks.

In this webinar, we’ll talk with mental health and food service professionals to identify practical tips for supporting employees and coworkers.

In this webinar, we will discuss business-specific solutions to consider in the midst of COVID-19.

In this webinar, experts will discuss tips and tricks for nutrition and physical wellness focused on the needs of the foodservice community.

Roslyn Stone, MPH, COO of Zero Hour Health, will discuss how prior experiences dealing with such illnesses as Norovirus and Hep-A, prepared some operators to better deal with COVID-19.

This webinar discusses how a cloud-based POS can provide for businesses having to quickly shift their operations to support online ordering, takeout, curbside, drive-through and delivery.

Over the past month, all aspects of the foodservice industry have been upended. We’ll share tips specifically tailored to those working in foodservice.

In early 2020, both the U.S. Department of Labor and the National Labor Relations Board announced final rules to revise and update each agency's regulations interpreting joint employer status under the Fair Labor Standards Act (FLSA). Register to learn more about these updated guidances.

Join us for an analysis of the latest industry statistics and an in-depth look at current trends and the effect they’re having on restaurant finance and tax professionals.

How to take ACTIVE control of your food safety management system

The California Consumer Privacy Act (CCPA) will usher in a host of complex rules and regulations once it officially goes into effect on January 1, 2020, especially on practices related to IT and marketing.

Understanding which health-department violations relate to food safety and cleanliness can help you avoid incidences, protect your business and reduce costs.

Learn what steps you need to take to come into compliance with the new federal overtime rule.

Learn how to prepare for a crisis and recover more smoothly by developing an effective plan of action.

Restaurant managers, employees – even customers – would like to minimize food waste whenever possible, but it’s often easier said than done.

A cyber-attack or data breach can be devastating, but there are easy and affordable ways to protect your business.

Learn the basics for setting up your crisis team and getting them into ready-response mode.

Employers with more than 50 full-time employees need to be able to prove they offered health care to those eligible to sign up.

Learn how the Americans with Disabilities Act defines "service animals" and what restaurateurs need to know about service animals in restaurants.

With increased demand for sustainable seafood, you want to make the right choices for your customer and the environment.

Get the ins and outs on making your website accessible -- and learn why it’s great for your restaurant business.

Learn about the new ICHRAs (Individual Coverage Health Reimbursement Accounts) and how your restaurant can use them.

From federal laws to court challenges, health care news can feel like a roller-coaster. See what's next and how it affects your restaurant.

From federal laws to court challenges, health care news can feel like a roller-coaster. See what's next and how it affects your restaurant.

Get expert tips to protect your intellectual property, or IP, and follow the advertising rules as you tap into new marketing opportunities.

Learn more about the FDA's efforts to get the food industry to innovate in providing healthier options -- and how it could affect your restaurant company.

Join BakerHostetler and the Restaurant Law Center for tips on what to do and what not to do if you’re involved in a “shakedown” lawsuit.

Waffle House's Larry Sigler explains the plan the company uses to stay open for the community when an emergency strikes.

Learn about the increasing compliance challenges restaurant operators face as New York City targets the industry with anti-business ordinances.

Learn how the Labor Department's proposal to revise federal overtime rules could affect your restaurant company.

The final rule on GMO labeling or bioengineered food disclosure is out. Our outside counsel Steven Steinborn and Veronica Colas discuss the new requirements.