Reopening: Will there be enough animal protein?

Professional Development

America is beginning to venture out again, and customers are looking forward to the simple pleasure of dining in a restaurant. With recent interruptions in the supply chain, will restaurants have all the burgers, bacon, and chicken wings customers hope to order?

Hear from the National Restaurant Association, in partnership with the North American Meat Institute, to understand the near-term supply-chain issues and potential challenges in sourcing beef, pork, chicken. You’ll walk away with the understanding of what you can do to adapt your menu and ride out any supply disruption.

Date: Wednesday, June 24
Time: 2:00 pm EDT


Note: You must register to attend! After registering, you will receive a confirmation email containing information about joining the Zoom gathering.


Julie Anna Potts Headshot

Julie Anna Potts

President & CEO, North American Meat Institute


Kaffee Hopkins headshot

Kaffee Hopkins

Director, Brand Marketing, Marlow’s Tavern


Mark Smith headshot

Mark Smith

Chief Procurement Officer, Centralized Supply Chain Services, LLC (Purchasing Agent for Applebee’s & IHOP Systems)