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Education on legal topics, innovation and more.
The 2021 State of the Restaurant Industry, released January 26, addresses the devastating impact of COVID-19 on the restaurant industry, documents the altered operational landscape, and captures consumer sentiment, influences and intentions for the coming months.
The National Restaurant Association and International Food and Beverage Technology Association (IFBTA) are joining forces to bring networking and education to the food and beverage community.
The restaurant industry is being re-invented and re-imagined on the fly, in part, because of COVID-19. Among the game-changing technologies that will dramatically affect the restaurant industry is voice.
If you’re headed into the holidays with fewer employees and more stress than you’d hoped for, we’ve compiled some strategies to manage your stress and keep employees motivated.
The EY-led session on cybersecurity will present current threat intelligence reports, data, and more.
Inspiring restaurant marketers to consider how ‘Voice of the Customer’ analytics-driven initiatives may open new opportunities.
This webinar will discuss the variety of sustainability claims made about animal protein, what’s fact vs fiction and detail the ongoing sustainability efforts within the industry.
Angelo Amador of the Restaurant Law Center will host a webinar, with guests from RLC Law Firm Partners Jackson Lewis and Sheppard Mullin to offer insights on the Worker Adjustment and Retraining Notification (WARN) Act and various state offshoots.
Join Gabriel Gillett and Emily Loeb, partners at Jenner & Block LLP, aim to reduce at least some of the uncertainty by offering their insight into what the possible electoral outcomes might mean for the restaurant and foodservice industry.
National Food Safety Month Webinar Series
Kelli Valade, President and CEO, Black Box Intelligence™, will level set on the current state of the industry and focus on the critical data and insights that marketers need today.
The Restaurant Law Center welcomes Alden Parker, with Fisher Phillips, and Shannon Meade, with the National Restaurant Association, and its own Angelo Amador, to share their insights on what may be on the regulatory horizon for paid sick and family leave.
Join us for research updates tailored to restaurant tax and finance professionals.
Join Bill Fultz, VP of Point of Sale from Heartland and designer Joe Schumaker, principal of FoodSpace, as they discuss the impact of COVID-19 on future restaurant spaces and technology.
Join Sean Kennedy, Executive Vice President of Public Affairs for the National Restaurant Association, for a comprehensive overview of the latest restaurant relief programs from Congress.
In this webinar, the Restaurant Law Center welcomes Bob O’Hara and Paul DeCamp with Epstein Becker Green to discuss the various employment issues that, if not handled carefully, can lead to expensive litigation under a variety of federal, state, and local employment laws in light of the COVID-19 pandemic.
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.