Dear Industry Friends, 

As recovery efforts continue across the Fox Valley, we're reminded how the restaurant and hospitality community comes together to support one another and our neighbors when it matters most.

The Wisconsin Restaurant Association stands with every restaurant, bakery, café, caterer, tavern, food truck, and foodservice business impacted by these storms. While recovery will take time, no operator should have to navigate this process alone.

How can we help you?
Whether your business has experienced damage, power outages, inventory loss, staffing challenges, or other operational disruptions, WRA is here to help connect you with resources, information, and industry partners.

Get answers to your questions and let us help you find solutions. Together, we can help protect inventory, support recovery efforts, and get your restaurants back up and running. 

Direct: 📞 608.270.9950 | ✉️ [email protected]
Submit Question: AskWRA - Wisconsin Restaurant Association

Yours in hospitality, 
All of us at the Wisconsin Restaurant Association

Restaurant Industry Resources

Employee Assistance Resource: CORE
Restaurant employees affected by the Fox Valley tornadoes may be eligible for support through CORE (Children of Restaurant Employees). CORE provides emergency relief grants to food and beverage service employees experiencing hardship due to natural disasters and other qualifying emergencies. We encourage operators to share this resource with team members who may need additional support during recovery.

Always Ready Natural Disasters by the National Restaurant Association
The National Restaurant Association Always Ready: Natural Disasters toolkit gleans the best practices from official sources and restaurant operators—including human resources and risk managers from independent restaurants and national brands—to share recommendations for what to do in advance, during and after a natural disaster.

The Wisconsin Restaurant Association is sharing this information to help stay informed and take proactive steps to protect guests, employees, and their businesses:

According to the FDA, it’s joining the CDC and public health officials in several states to investigate a multistate outbreak of Cyclospora infections linked to shredded iceberg lettuce served in five states: Indiana, Kentucky, Michigan, Ohio, and West Virginia. 

The FDA’s traceback investigation has identified a convergence on a single supplier of iceberg lettuce and is working with that supplier to determine if contaminated shredded iceberg lettuce remains on the market. Per the CDC, it is also investigating other outbreaks and illnesses of cyclosporiasis nationally that are unrelated to this outbreak.

The latest updates can be found on the FDA and CDC websites. 
Our team is available to answer any questions you might have or provide further information, so please do not hesitate to contact us.

5 Steps Restaurants Can Take to Reduce Risk
Food safety remains of primary importance to the restaurant industry. Your consumers will want to know that you are continuing to prioritize food safety as a non-negotiable. This includes using programs like ServSafe. 

Because contamination often occurs before produce reaches a restaurant, the following information serves as an important reminder for operators. By staying vigilant and following established food safety best practices, restaurants can help reduce risk and maintain the trust and confidence of their guests.

1. Verify Your Suppliers
Work only with approved suppliers that maintain robust food safety programs and can provide traceability information for produce shipments. Knowing where products originate can help operators respond quickly if a supplier or product is identified. 

If you buy from a local farmer or farmers market, make sure you ask the grower that they have put in place food safety protocols, including water quality and flood mitigation strategies.

2. Strengthen Produce Handling Procedures
Ensure leafy greens and other fresh produce are received, stored, washed, and prepared according to established food safety guidelines. Use clean equipment and designated prep areas to minimize the risk of cross-contamination.

3. Reinforce Employee Food Safety Training
Take the opportunity to review proper handwashing, glove use, illness reporting, and food handling procedures with staff. Consistent training helps maintain safe practices throughout daily operations.

4. Review Recall and Response Plans
Make sure managers know how to identify, isolate, and remove affected products if a recall or health advisory is issued. Maintaining accurate purchase records and product traceability information can significantly improve response times.

5. Stay Informed and Communicate Quickly
Monitor updates from public health agencies and trusted suppliers. Prompt awareness of emerging food safety issues allows operators to make informed decisions and communicate effectively with employees and guests when needed.

By taking these proactive steps, restaurants can strengthen their food safety programs, reduce operational risk, and demonstrate their ongoing commitment to protecting public health.