Continue to Site >>>
Operations

Webinar: Vaccine and Mask Mandates: Use Science to Make Your Case

Operators can use this information to develop consistent and effective messaging to explain their restaurants’ policy. By National Restaurant Association on Aug. 17, 2021
Photograph: Shutterstock

Webinar

Thursday, Aug. 19th

10 a.m. ET

As the delta variant puts COVID-19 cases on the rise again—mostly among unvaccinated populations—state and local mandates requiring proof of vaccination and/or face coverings to dine indoors also are on the rise. Dr. Vishnu Chundi and Dr. Stephen Ondra from the Chicago Medical Society join Larry Lynch, the Association’s SVP, Science & Industry, to provide the science behind the effectiveness of these precautions. Operators can use this information to develop consistent and effective messaging to explain their restaurants’ mandated policy and their efforts to keep employees and guests safe when dining indoors.

Register Today

Members help make our journalism possible. Become a Restaurant Business member today and unlock exclusive benefits, including unlimited access to all of our content. Sign up here.

National Restaurant Association 

The National Restaurant Association is the largest foodservice trade association in the world* — supporting over 500,000 restaurant businesses. In partnership with our state restaurant associations...

View All Articles by This Author

Multimedia

High-end apartment pop-up dinners, Dan Barber breeds flavor into squash, and how Muchacho infuses salsas with unique personalities

Lettuce Entertain You shares new initiatives, Eggs Up Grill makes menu moves, and the dish on pizza styles and Brooklyn food

Menu trends at RLC, how a St. Louis chef is elevating sushi, and hot sauces and LTOs in the spotlight

An inside look at the James Beard Awards, McAlister's menu expansion and creamsicle drinks

The Latest

Financing

Dutch Bros sales and profits took off last quarter

Operations

Restaurant consultancy The Culinary Edge sold to CORE Foodservice

Operations

Portillo's sees consumers reaching boiling point on pricing

Listen to your daily news: RB PodcastsNew episodes weekdays
RB Daily
A Deeper Dive
Menu Talk
Restaurant Rewind
Working Lunch

More on this Topic

Operations

Restaurant consultancy The Culinary Edge sold to CORE Foodservice

Operations

Portillo's sees consumers reaching boiling point on pricing

Operations

Convenience stores are ready to take a Big Gulp of the beverage market

Operations

Burgerville takes on new investors with an eye on reigniting regional growth

Operations

President Biden vetoes joint employer legislation

Operations

BJ's margins make a leap, with help from AI

Exclusive Content

Financing

Why social media, and not price, is behind Starbucks' sales problems

The Bottom Line: The coffee shop chain lost momentum quickly in November. That was too fast to be explained by consumer reaction over the prices of its beverages.

Financing

Franchisors who want faster remodels should reach into their pocketbooks

The Bottom Line: Burger King is spending $550 million to get more of its restaurants remodeled, not counting its own upgraded restaurants. More brands should do this.

Leadership

Meet the restaurant fixer who now owns Etta

Tech entrepreneur Johann Moonesinghe suddenly finds himself leading a growing group of restaurants. His secret? He doesn't expect to make a profit.

Trending

Financing

Dutch Bros sales and profits took off last quarter

Operations

Restaurant consultancy The Culinary Edge sold to CORE Foodservice

Operations

Portillo's sees consumers reaching boiling point on pricing

More from our partners

How restaurants can set themselves apart as banquet venues

How to use the plus-one strategy to build unique LTOs

How restaurants can make margin improvements that improve the bottom line

Ensuring Food Safety: How Better Equipment Helps

Investing in beverage programs without maxing labor: Why innovative products matter more than ever