To learn more about the macro and micro trends that foodservice operators – and the distributors that fulfill their equipment, product and supply needs – are concerned about, FEDA invited three prominent foodservice leaders to share their views at the group’s upcoming conference.
Helping People Find Success in Foodservice
The effort to replenish the Restaurant Revitalization Fund (RRF) appears dead after running into the Senate filibuster earlier this year. The program was seen as a necessary step toward helping restaurants return to where they were before COVID-19, leaving Korsmo and other foodservice leaders looking for other ways to secure financial assistance for the industry. “Nearly 177,000 restaurants were devastated when RRF replenishment efforts were ended by the Senate in May 2022,” Korsmo says. “For so many who are still working hard to recover, we are encouraging restaurants to check their eligibility for employee retention tax credits (ERTC).” She says this COVID relief can net a small business up to $26,000 per employee who was kept on during 2020 and three calendar quarters of 2021. “Our association and many state restaurant associations have dedicated partner organizations ready to support restaurants pursuing ERTC refunds,” she continues. And even though business is normalizing, Korsmo says inflation and a tight labor market both continue to create headwinds for the group’s members. “Restaurants are leading efforts to fight inflation, commending Congress on
the bipartisan Ocean Shipping Reform Act,” she says, “which helps control supply chain and seafood shipping rates.”
Recently signed into law, the act addresses
TO HELP COMBAT THE LABOR SHORTAGE, THE NATIONAL RESTAURANT ASSOCIATION EDUCATION FOUNDATION IS IMPLEMENTING PROGRAMS TO ATTRACT WORKERS TO THE INDUSTRY AND PROVIDE TRAINING TO 145,000 HIGH SCHOOL STUDENTS.
skyrocketing international ocean shipping costs and focuses on easing supply chain backlogs that are raising prices for consumers and making it harder for U.S. farmers and exporters to get their goods to the global market. Korsmo says there are other issues where policymakers must press further, such as tariff removal in ongoing U.S. economic competitiveness legislation. “To ease the labor shortage, restaurants
urge Congress to advance the Essential Worker Economic Advancement Act, which makes it easier for employers to hire the employees they need,” she explains. “We are actively engaging our members and lawmakers on these critical issues.” The National Restaurant Association is also working with the National Restaurant Association Educational Foundation (NRAEF) to identify and implement programs to attract employees. The NRAEF’s programs provide education and training to people from a variety of backgrounds, thus ensuring that job candidates have the skills and opportunities they need for successful careers in restaurants, foodservice and hospitality.
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