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Restaurant leaders are ready to rise.

Don’t Miss Our Series of 24 On-Demand Webinars
Access new content, hear from new speakers and visit our new Menu Innovation Center and On-Demand Resource & Education hub.

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We’re connecting restaurant and foodservice leaders who are shaping the new normal with passion and purpose.
Restaurants Rise is a digital community, powered by Nation’s Restaurant News and Restaurant Hospitality, that provides restaurant industry executives with direct access to information, inspiration and solutions to combat the challenges restaurants have faced amid the COVID-19 crisis and wide economic and social shifts that have affected businesses and communities.
A series of series of 24 virtual forums. These sessions will feature foodservice executives and industry experts who will share their insights, resources and inspiration as well as answer your most pressing questions in real time. In addition to the award-winning editorial team at Nation’s Restaurant News and Restaurant Hospitality, our content partners include Black Box Intelligence, Datassential and The Elliot Group.
A new digital gateway to provide you information and resources to support your menu innovation, operational and cost saving strategies. Powered by Campbell’s Foodservice.
A destination to view webcasts on-demand as well as download curated content to help you navigate through 2020 and beyond.
We’re in this together! Restaurants Rise is here to help support the foodservice industry through this crisis, and is a proud partner of the National Restaurant Association Educational Foundation.
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Featured Sessions

Register now for these presentations!
How to Make Curbside Appealing
Jerrod Melman
Lettuce Entertain You Enterprises
Burge Diemer
The Habit Burger
Bret Thorn
Nation’s Restaurant News
Never Have I Ever: A Q&A on Transforming Guest Experience Post-Covid
Scott Lawton
bartaco
Matt Eisenacher
First Watch Restaurants
Mike Vichich
Wisely
Resetting the Table: Lessons in Leadership
Claudia San Pedro
Sonic
Alice Elliott
The Elliott Group
Barry McGowan
Fogo
Kim Malek
Salt & Straw
Menuing for Success: Driving Business with Plant-Based Items
Terry Splane
Impossible Foods
Joe Lam
Impossible Foods
Jack Li Datassential

Stay informed as we add new sessions and events throughout the summer.

Agenda
Restaurants Rise On-Demand!
A Series of 24 Virtual Forums

Click on the arrow to view more information about each session. Sign up for each session you’d like to attend by clicking on it. You’ll be prompted to register the first time and then you can sign up to get reminders for additional sessions with one click! 

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Gerald Drummond, Executive Chef, Campbell’s Foodservice

Chef Gerald Drummond has more than 30 years of experience in the foodservice industry. His expertise includes overseeing operations, facilitating new product launches, leading culinary teams and developing menus for a variety of esteemed establishments throughout the US and Mexico. He uses techniques and inspiration from his culinary background in Italian, Mediterranean, French, Cuban and modern Japanese cuisines to infuse unique flavor into the amazing work he does every day at Campbell’s Foodservice.

Prior to joining Campbell’s Foodservice in 2017, Chef Gerald held positions at Starr Catering Group and STARR Restaurant Organization—including renowned Morimoto restaurant in Philadelphia, China Grill Management and River Station Restaurant. A track record of consistent advancement and culinary creativity makes Chef Gerald an invaluable addition to the Campbell’s Foodservice team.

Bret Thorn, Senior Food & Beverage Editor, Nation’s Restaurant News

Award winning columnist Bret Thorn is senior food & beverage editor of Nation’s Restaurant News and senior editor of Restaurant Hospitality with responsibility for spotting and reporting on food and beverage trends across the country for both publications.

From 2006 to 2008 he also wrote the Kitchen Dish column for The New York Sun, covering restaurant openings and chefs’ career moves. He joined Nation’s Restaurant News in 1999 after spending about five years in Thailand, where he wrote articles about business, banking and finance as well as restaurant reviews and food columns for Manager magazine and Asia Times newspaper. He joined Restaurant Hospitality’s staff in 2016 while retaining his position at NRN.

A magna cum laude graduate of Tufts University in Medford, Mass., with a bachelor’s degree in history, and a member of Phi Beta Kappa, Mr. Thorn also studied traditional French cooking at Le Cordon Bleu Ecole de Cuisine in Paris.

His monthly column in Nation’s Restaurant News won the 2006 Jesse H. Neal National Business Journalism Award for best staff-written editorial or opinion column.

He lives in Brooklyn, N.Y.