As local restaurants prepare to reopen in Illinois, a taped webinar from Part 1 of Scaling Up Illinois Restaurant Operations: Financial Considerations held on May 28, 2020 is now available. Included on the broadcast is Gretchen Ernst from Gordon Food Service, providing broadliner perspective about supply and demand effects on restaurant food and kitchen supplies. University of Illinois Food Science and Human Nutrition staff Jorden Brotherton, clinical assistant professor, and Carter Phillips, instructional chef and quantity food manager providing menu analysis and recipe costing. The final presenter, Chef Dustin Allen from the Edge, shares his experience dealing with Covid’s impact on his restaurant. Part 2 of the webinar begins June 4 at 10 am and registration is still open.
Jennifer Russell is a University of Illinois Extension educator in Community and Economic Development, serving communities in west central Illinois. Russell is a graduate of both University of Illinois and Southern Illinois University at Edwardsville. Russell has worked with businesses, non-profits, and government for over 20 years.