From The James Beard Foundation:
We truly appreciate those of you who have joined us for one or multiple webinars, and your support for our #goodfoodforgood mission. This past week we learned the ins and outs of cookbook authoring, took a fresh look at cash management strategies, explored the connection between motivation and behavior types, took a deep dive on the state of seafood, and raised a quarantini to craft distillers.
You can find recordings of past weeks’ webinars here.
Next week’s topics and speakers include:
Monday, April 20: Culinary Cannabis
Two of our buds in the culinary cannabis industry, Rachel Burkons and Jacqui Pressinger, join us for a conversation about the history, current uses, and future of culinary cannabis. We’ll clarify terms like CBD, edibles and terpenes, and will also discuss business models and hospitality’s place within the industry. The talk will conclude with an overview of the ACF’s Culinary Cannabis certificate for chefs.
Tuesday, April 21: The State of Food Journalism
Food journalism has shifted priorities from a traditional model of physical publication and assigned critical voices to increasingly digital and inclusive content. There are more outlets than ever, but with restaurants shuttered and paid gigs few and far between, how can food journalists pivot their content and businesses to remain relevant?
Wednesday, April 22: Building a Path to Re-opening
In this session, Elizabeth Tilton of Oyster Sunday will provide guidance on how to build a 360 view of re-opening as it relates to operations, marketing, finance, HR, technology, insurance, compliance, and facilities. Expect to leave this session with a clearer roadmap on how to approach re-opening, plus an answer to the question, “where do we start?”
Thursday, April 23: HR Roadmap and Employee Welfare During COVID-19
Sarah Diehl, founder and principal of Empowered Hospitality, will discuss human resources best practices in the wake of COVID-19 from both an employer and employee perspective. Topics will include: staff and compensation reductions, benefits, unemployment, resources and relief funds for employees, and communication best practices.
Friday, April 24: Spirited Conversation—Red, White, and Quarantined
Sommeliers Victoria James and Jordan Salcito will join us to talk about how the wine industry—which has seen a 55 percent increase in demand—is meeting thirsty customers’ needs while supporting one of their most valued and hard-hit customers, the restaurant industry. Expect a candid look into maintaining an online presence, wine-based agriculture, and opportunities for folks interested in a career transition to the beverage industry.
Remember, you must pre-register for each webinar but there is no fee to attend. All sessions are held on the GoToWebinar platform and your registration link will include instructions on how to access the sessions.
We hope you’re enjoying this programming, and we would love to hear from you! Please email us at [email protected] with your suggestions on speakers and topics you would like to see in the future.
We look forward to seeing you each day at 2:00 P.M. ET. Please register here.
V Spehar and Emily Rothkrug
James Beard Foundation Impact Programs