Scaling UP Illinois Restaurant Operations: Exploring Options

photo of restaurant

In every community throughout Illinois, restaurants represent a critical element of our social and economic well-being. We’re all eager to see restaurants reopen and employees back to work. In these two webinars, we’ll address management issues and plan for ways to make the reopen safe. This webinar series will be offered in two parts, Financial Considerations on May 28 and Opening Safely on June 4. 

Part 1 – Financial Considerations

Thursday, May 28, 2020 at 10 AM CST

Presented by: Illinois Restaurant Association and the University of Illinois College of Agriculture, Consumer & Environmental Sciences, Department of Food Science and Human Nutrition (FSHN); hosted by University of Illinois Extension.

Join us for a discussion to explore the processes and considerations that restaurants must address as they develop plans to open and get back to work in a safe environment, restore their livelihoods and reboot our state’s economy. Broadline food distributors will give their views on anticipated supply costs and strategies to buffer unanticipated increased costs. Reopening will require a careful analysis of alternative food service models which may include food subscription, take-out menu expansion, grocery market kits, online ordering, and delivery/pickup. Each option requires a break-even analysis specific to your business.

Included on the panel will be Chef Dustin Allen of Edge, along with U of I Food Science and Human Nutrition staff Jorden Brotherton, clinical assistant professor, and Carter Phillips, instructional chef and quantity food manager. Gretchen Ernst, customer support manager with Gordon Food Service, will provide broadliner perspective.

Registration for May 28, 10 AM: Scaling UP: Restaurant Operations: Financial Considerations

Part 2 – Opening Safely

Tuesday, June 4,  2020 at 10 AM CST

Presented by: Illinois Restaurant Association and the University of Illinois College of Agriculture, Consumer & Environmental Sciences, Department of Food Science and Human Nutrition (FSHN); hosted by University of Illinois Extension.

A second webinar will be held at 10 a.m. June 4 and feature compliance resources and disinfectant practices which allow for a safe physical environment for patrons and staff. Strategies for instilling consumer confidence will be offered, as well as approaches for enhancing the customer experience while adhering to new operational guidelines. Tristan Popadziuk, owner and roastmaster for [CxT] Roasting Company, will provide advice as an operator. One may register online for the June 4 webinar.

Registration for June 4, 10 AM: Scaling UP: Restaurant Operations: Opening Safely