Restaurant Association CEO Discusses Industry and New Initiative

Michelle Korsmo, the Chief Executive Officer of the National Restaurant Association, recently appeared on Bloomberg's "What Goes Up" podcast to discuss the current landscape of the restaurant industry and highlight the association's "Made in Restaurants" initiative. During the interview with hosts Paul Sweeney and Scarlet Fu, Korsmo elaborated on the multifaceted impact of this program, emphasizing its role in shaping individuals, fostering career development, and strengthening communities.

The "Made in Restaurants" initiative, as described by Korsmo, aims to showcase the diverse career pathways available within the restaurant sector, moving beyond the perception of it being solely a job for entry-level workers. The program seeks to attract and retain talent by illustrating the opportunities for growth, skill development, and entrepreneurship that the industry offers. This includes highlighting roles in management, culinary arts, operations, marketing, and finance, demonstrating that a career in restaurants can be both rewarding and sustainable. By providing clear career trajectories and professional development resources, the initiative intends to elevate the industry's image and attract a broader pool of skilled individuals.

Korsmo further explained that the initiative contributes to community development by supporting local economies and fostering a sense of belonging. Restaurants often serve as central hubs within communities, and the "Made in Restaurants" program aims to amplify this role by encouraging local sourcing, supporting community events, and promoting the social impact of dining establishments. The emphasis is on the idea that the skills and experiences gained in the restaurant industry are transferable and valuable, contributing to the overall economic and social fabric of a region. The initiative also seeks to address workforce challenges by promoting the industry as a viable and attractive career choice, thereby helping to fill critical labor needs.

While the interview focused on the positive impacts of the "Made in Restaurants" initiative, Korsmo also touched upon broader industry trends and challenges. The restaurant sector, like many others, has navigated significant shifts in consumer behavior, operational costs, and labor dynamics in recent years. The National Restaurant Association, through initiatives like "Made in Restaurants," endeavors to provide its members with the resources and advocacy needed to thrive amidst these evolving conditions. The program's success is measured not only by its ability to attract and retain talent but also by its contribution to the long-term viability and positive perception of the restaurant industry as a whole.