Foodservice for Thought

Hello, hello! Season six kicks off with Karey and Justin talking the following:Tipping: Yay or nay - when is ok, when is too much?Solo Dining:Do you enjoy going out to eat by yourself? Experiential Dining:What are your thoughts on a dinner with a...show? Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/FH&W IG - https://www.instagram.com/fhwinc/Produced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

In this episode, Karey and Justin breakdown the upcoming 2023 FHW Kitchen Equipment Expo. Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/FH&W IG - https://www.instagram.com/fhwinc/Produced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

In part two of this two part conversation, Karey and Justin chat with Jane Bullock, Chief Purpose Officer of Antunes. She discusses her role as CPO, volunteering, creating a culture of giving back and more. Antunes.comLink to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/FH&W IG - https://www.instagram.com/fhwinc/Produced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

In part one of this two part conversation, Karey and Justin chat with Jane Bullock, Chief Purpose Officer of Antunes. She discusses her role as CPO, volunteering, creating a culture of giving back and more. Antunes.comLink to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/FH&W IG - https://www.instagram.com/fhwinc/Produced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

In today's episode, Karey and Justin are joined by Julia Emerson of TRC and Nora Luna of CenterPoint to discuss how foodservice operators can be mindful of, use and be rewarded for efficiently selecting and using kitchen equipment. Nora Luna began her career at CenterPoint Energy in 2003 in Customer Service.  In 2005 was promoted to Associate Service Consultant in Electric Distribution eventually being promoted to Staff Service Consultant.   As a Service Consultant her roles included Electric Distribution and Street Lighting Design at various locations during her 17 years in Electric Operations.  In 2022 she moved to CenterPoint Energy's Energy Efficiency Department, managing multiple Energy Efficiency Programs, including Commercial High Efficiency Foodservice Equipment (CHEF), Commercial Standard, Residential Standard, and Hard-to-Reach Offer programs.  One of her many passions is educating others on conserving the environment by using exiting energy resources more efficiently.   She holds a bachelor's in Business Management from LeTourneau University. Julia Emerson works in TRC Companies' Advanced Energy division, specializing in administering energy efficiency programs. Julia currently manages the implementation of the CenterPoint Energy Commercial High Efficiency Foodservice (CHEF) program, and works with other TRC Company foodservice initiatives aimed at promoting energy-efficient practices and increasing market transformation. As a dedicated and passionate advocate for sustainable energy solutions, Julia is committed to educating others about the benefits of energy efficiency and promoting best practices within the industry. She works closely with clients and stakeholders to identify opportunities for savings, raise awareness about efficient kitchen practices, and recruit new program participants. She holds a Master of Business Administration from the University of Tulsa in Oklahoma and an MSc in Environmental Management from the National University of Singapore. Her diverse educational background has given her a unique perspective on the energy industry, and she is always eager to share her insights and experience with others.Nora Lunanora.luna@centerpointenergy.comJulia Emersonjemerson@trccompanies.comLink to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/FH&W IG - https://www.instagram.com/fhwinc/Produced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

In today's episode, Karey and Justin are joined by coworker and Chef, Chris Waltman to discuss the science behind the food and how a basic understanding can go a long with the home cook. Ears up, tummies hungry!Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/FH&W IG - https://www.instagram.com/fhwinc/Produced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

In this episode, Karey and Justin break down their favorite things about patio season and enjoying food and beverages of the adult variety outside...before it gets too hot. ink to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/FH&W IG - https://www.instagram.com/fhwinc/Produced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others. Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

THE Foodservice for Thought Podcast is back and we've got a humdinger of a two part return episode. Jason Wange of the Foodservice Power Plant and a million other things, joins us to talk about some real stuff...his journey, his struggle and how is helping bring people in our industry together. You'll laugh, you'll cry, you'll want some meatballs. https://fspowerplant.com/Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/FH&W IG - https://www.instagram.com/fhwinc/Produced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.Forbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

THE Foodservice for Thought Podcast is back and we've got a humdinger of a two part return episode. Jason Wange of the Foodservice Power Plant and a million other things, joins us to talk about some real stuff...his journey, his struggle and how is helping bring people in our industry together. You'll laugh, you'll cry, you'll want some meatballs. Foodservice Powerplant Network: https://fspowerplant.com/Jason Wange: https://www.linkedin.com/in/jason-wange/ Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/FH&W IG - https://www.instagram.com/fhwinc/Produced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

Karey and Justin are back with another episode of Educate and Pontificate - this week they are giving tips and advice when it comes to purchasing a walk-in cooler or freezer. And then...drum roll, please...they are talkin' about walk-in'...the top five cities to walk in. Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/FH&W IG - https://www.instagram.com/fhwinc/Bally Refrigerated BoxesProduced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

This week, Karey and Justin, otherwise known as K and J (not really, but I'm feeling saucy), talk about some shelving do's and don'ts when looking to purchase foodservice shelving. Then, they dive head first into the top five work conversations that need to be shelved for good...and Karey would like a word. Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/FH&W IG - https://www.instagram.com/fhwinc/Fermod Shelving websiteProduced by FH&WForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

In this week's episode, Karey and Justin talk with Feast and Merriment owner and chef Ashley Odom about running a catering and events company, finding new food flavors to keep things interesting and some of her past experiences, such as taking a dog sled to go grocery shopping. Ashley Odom, founder of Feast & Merriment in Johnson City, Texas, is a self-taught chef that began in the restaurant industry at age 15. She began working front of house as a hostess, then upgraded to serving and cocktail waitressing and eventually preferring bartending through college. She moved in to a more permanent role of event planning in Austin, TX after graduating from UT and working for high-end catering companies in the area for 8 years before moving to Crested Butte, CO to start her own company.  Her love for cooking stemmed from her grandmothers' influence.  They were both restaurant owners in rural Louisiana, and their kitchens were always alive and kickin'.Ashley owned her own business in Colorado for 9 years, specializing in off-the-grid catering on mountain tops, secluded yurts accessible only by skis or snow shoe, exclusive fishing camps and river valleys throughout the Rocky Mountains.   After deciding to raise her daughter back in the Lone Star State, she bought land in Texas and relocated in 2015 to build her commercial kitchen and event space under the Big Texas Sky.  Feast & Merriment now cater out of house for weddings, corporate and private events, and hold supper clubs and intimate gatherings at my event space over-looking rolling hills and grape vines.  “Best decision I've ever made.” Ashley had a baby, got divorced, and started her own business all in one year.  It was stressful and challenging in the sense of juggling a new family life and trying to grow a business, as well as transition from front of house to back of house and allow time for menu creation and testing.   She wanted financial freedom and a schedule that allowed her to bring her daughter with her. As well as manage her time accordingly between home and work.  “I was so fortunate to raise her up to age five in a one of the most beautiful natural playgrounds in the world.” “I also took on a role contracting as a head chef for a multimillion dollar luxury/adventure based company, Eleven, while also trying to grow my business name Feast and Merriment.  My clients ranged from Bentley and Aston Martin to CEO's of Fortune 500 companies.  It was an amazing experience and I was given creative freedom to customize my food to fit each specific clients need.  I always enjoyed introducing Colorado wild game to the table for my east coast high rollers to enhance their Colorado vacation experience.” “I've always been interested in the arts and being creative.  I am a jewelry designer and learned silver smithing in college and started my jewelry company, Modo Designs, in 1998.  I love working with my hands, so cooking was a natural fit and I was always very comfortable in the kitchen. “  Feast and Merriment was created based on providing a unique experience that entices all of the senses, intertwining the culinary aspect with a corresponding overall theme or feeling.  It's giving it's clients an experience that will hopefully be memorable of a specific time and place.  It's about sharing time and a meal with new and old friends, and the commonality that can be enjoyed around good food, drink and atmosphere.  These events can vary anywhere from an intimate wedding to one of our monthly supper clubs like our Oaxacan inspired Dia de Los Muertos dinner with sugar skull adorned wait staff, an elaborate ofrenForbes Hever & Wallace, Inc. produces the Foodservice for Thought podcast. Please rate, follow and share the podcast. Help us introduce the characters and characteristics of the foodservice / restaurant industry to others.

In this week's episode, Karey and Justin Educate and Pontificate on Ventless cooking - how and why foodservice establishments can incorporate ventless cooking for cost savings and efficiency. And, we argue on the top five foods we need LESS of. Get it...'less'...get it?...get it?Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/FH&W IG - https://www.instagram.com/fhwinc/www.crescor.comwww.acpsolutions.comwww.cadco-ltd.comProduced by FH&W

In this week's episode, Karey and Justin are joined by Chelsea Rae Stuck, owner of the marketing group Craeve & Co.. We discuss all forms of marketing and how you can ball on a budget with some low cost and low tech options to get your message out. Plus, more watermelon talk than you would think.  Earbuds...activate. Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/FH&W IG - https://www.instagram.com/fhwinc/Craeve & Co. is a plug-and-play marketing agency, streamlining sales processes, rebranding your look, and automating your marketing strategy. President & Founder Chelsea Stuck and the Craeve & Co. team offer various services ranging from marketing strategy and digital campaigns to social media management, content development, and website design. As an industry insider, Chelsea built Craeve & Co. on the back of a Master of Science in Integrated Marketing Communications and a highly decorated sales management career in the hospitality industry working alongside high profile national chains, national distributors and managing rep firms for tabletop and buffet manufacturers. For more information, visit www.craeve.comCraeve on Insta: @craeveandcoProduced by FH&W

In a season six episode, Karey and Justin educate on refrigeration basics and pontificate on the top five foods that best right out of the fridge - highly controversial list. :) Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/Karey IG - https://www.instagram.com/kareysclements/FH&W IG - https://www.instagram.com/fhwinc/Continental Refrigeration: continentialrefrigerator.comProduced by FH&W

In today's episode...oh boy, grab your napkins! Karey and Justin have a GREAT conversation with Phil Giglio of OroBianco about gelato, starting a business in the Hill Country, scaling a business and putting his hands in nearly boiling water for...cheese. Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/Karey IG - https://www.instagram.com/kareysclements/FH&W IG - https://www.instagram.com/fhwinc/OroBianco - www.orobiancomilk.comProduced by FH&W

In this episode, Karey and Justin kick off summer with their top five beers...but, it's not what you think!Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/Karey IG - https://www.instagram.com/kareysclements/FH&W IG - https://www.instagram.com/fhwinc/Untamed Wine Estates - https://www.untamedwines.comProduced by FH&W

Wine! Food! On location! On this episode on the FSFT podcast, Karey and Justin are on location talking with the owners and operators of Untamed Wine Estates in the Texas Hill Country. Whites, Reds, what to drink with what? We got you covered!Dane and Mckenzie are the owners of Untamed Wine Estates in Johnson City, Texas in the Texas Hill Country. Dane is the General Manager and Mckenzie is the Wine Chemist and Tasting Room Manager. Untamed Wine Estates is a lovely environment to pair imaginative foods with the intriguing Untamed wines.  "Untamed is a process of becoming; a spirit to set your own path; a liberation bore from the fruits of knowledge." Using the experience they gained in the corporate wine industry, this couple create wines that are expressions of the individual crops of grapes and their personal expression of wine passion.  We wish for them the stars and we think they might reach them sooner rather than later. We were fascinated  and wished we had had more time with them.Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/Karey IG - https://www.instagram.com/kareysclements/FH&W IG - https://www.instagram.com/fhwinc/Untamed Wine Estates - https://www.untamedwines.comProduced by FH&W

Hello, Hello. Karey and Justin are back to reset the record straight about why this podcast exists and to talk about meatballs....and to preview them FINALLY taking the pod on the road this spring and summer! Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/Karey IG - https://www.instagram.com/kareysclements/FH&W IG - https://www.instagram.com/fhwinc/Foodservice for ThoughtJustin OlivaresKarey ClementsProduced by FH&W

In part two of their interview,  Karey and Justin chat with Rene Rodriguez about how changing menu items was not something that was very simple and how the school creativity dealt with food allergies.  Grab some ear buds and dive in!It is our pleasure to introduce you to Rene Rodriguez, outgoing Director of Food Service at UT-Austin.Rene Rodriguez has been with University of Texas Austin for over 22 years. Since 2014 he has been the Director of Foodservice, Division of Houston and Food Service, leading his staff with understanding and heart. He sees his time as a leader as a gift given to him by his employees. He believes the gift comes when employees decide to follow because of the principles of leadership. He understands that people make decisions based on emotions and they justify them with logic. Rene's oversight of the Food Service program includes managing a $25 million overall budget, Environmental and Sustainability programs, all aspects of HR, liaison with the campus community and of course the oversight of purchasing, operational policies and procedures, exploring innovative food services options, always striving to enhance quality and improve cost efficiencies. When it is time for expansion or renovations Rene also coordinates all that those construction projects entail. Before University of Texas, Rene was on the commercial side of food service industry. His time at Furr's Cafeteria and Western Playland Amusement Park helped prepare him to be versatile, adaptive, compassionate and resilient. We enjoyed every minute of our time with Rene and wished we had more of it. He is a genuine guy and we found ourselves wanting him to be our leader. It is our honor to offer this interview and the gift of teaching Rene shares so generously. University of Texas – Austin:7,400 students live on campus52,000 students enrolled 18,000 staff University of Texas - DiningLink to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/Karey IG - https://www.instagram.com/kareysclements/FH&W IG - https://www.instagram.com/fhwinc/Foodservice for ThoughtJustin OlivaresKarey ClementsProduced by FH&W

In part one of this two part interview, Karey and Justin chat with Rene Rodriguez about what it was like to run foodservice at one of the most prestigious universities in the country. He discusses his leadership style, how he made decisions and some of his biggest mistakes taught him how to put students and education first. Grab some ear buds and dive in!It is our pleasure to introduce you to Rene Rodriguez, outgoing Director of Food Service at UT-Austin.Rene Rodriguez has been with University of Texas Austin for over 22 years. Since 2014 he has been the Director of Foodservice, Division of Houston and Food Service, leading his staff with understanding and heart. He sees his time as a leader as a gift given to him by his employees. He believes the gift comes when employees decide to follow because of the principles of leadership. He understands that people make decisions based on emotions and they justify them with logic. Rene's oversight of the Food Service program includes managing a $25 million overall budget, Environmental and Sustainability programs, all aspects of HR, liaison with the campus community and of course the oversight of purchasing, operational policies and procedures, exploring innovative food services options, always striving to enhance quality and improve cost efficiencies. When it is time for expansion or renovations Rene also coordinates all that those construction projects entail. Before University of Texas, Rene was on the commercial side of food service industry. His time at Furr's Cafeteria and Western Playland Amusement Park helped prepare him to be versatile, adaptive, compassionate and resilient. We enjoyed every minute of our time with Rene and wished we had more of it. He is a genuine guy and we found ourselves wanting him to be our leader. It is our honor to offer this interview and the gift of teaching Rene shares so generously. University of Texas – Austin:7,400 students live on campus52,000 students enrolled 18,000 staff University of Texas - DiningLink to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/Karey IG - https://www.instagram.com/kareysclements/FH&W IG - https://www.instagram.com/fhwinc/Foodservice for ThoughtJustin OlivaresKarey ClementsProduced by FH&W

Hello from the audio beyond! In this week's episode, Karey and Justin put their food exploration boots on and head out for some Caribbean and Indian food. Also, they discuss holiday traditions and why making your own tradition is a great idea!https://www.coolrunningsjamaicangrill.comhttps://www.honestmckinney.comLink to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/Karey IG - https://www.instagram.com/kareysclements/FH&W IG - https://www.instagram.com/fhwinc/ Lee Hunzinger: @pizzalee33 on InstaFoodservice for ThoughtJustin OlivaresKarey ClementsProduced by FH&W

Karey and Justin talk all things pizza with Lee Hunzinger: styles, toppings and more.  Make sure to listen on a full stomach or you'll be running to the fridge. Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/Karey IG - https://www.instagram.com/kareysclements/FH&W IG - https://www.instagram.com/fhwinc/ Lee Hunzinger: @pizzalee33 on InstaFoodservice for ThoughtJustin OlivaresKarey ClementsProduced by FH&W

In this week's episode, Karey and Justin talk with Chef Joseph Randall II of Orion Culinary about his K-12 culinary consulting business, serving in Gulf War and more!https://orionculinary.comLink to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/Karey IG - https://www.instagram.com/kareysclements/FH&W IG - https://www.instagram.com/fhwinc/ Foodservice for ThoughtJustin OlivaresKarey ClementsProduced by FH&W

Welcome back! In the first episode of the Daily Special from the FSFT podcast, Karey and Justin discuss their experiences with Thai food and Cuban food. They talk about the restaurants they visited, how their experience was and of course, what the food was like..hint, it was delicious!https://www.havanacafedallas.comhttps://www.thaistellartx.comLink to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/Karey IG - https://www.instagram.com/kareysclements/FH&W IG - https://www.instagram.com/fhwinc/ Foodservice for ThoughtJustin OlivaresKarey ClementsProduced by FH&W

Welcome in and welcome back! Season 4 - Karey and Justin are beyond pumped to kick off the season with none other than John Hever. John, Karey and Justin talk all things Wine 101, how the Texas Hill Country has changed over the years, what the culinary scene is like there and what to expect in the near future. This is a MUST LISTEN episode. Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/Karey IG - https://www.instagram.com/kareysclements/FH&W IG - https://www.instagram.com/fhwinc/ Foodservice for ThoughtJustin OlivaresKarey ClementsProduced by FH&W

Short and sweet - a quick recap, preview of the summer and a thank you. Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/Karey IG - https://www.instagram.com/kareysclements/FH&W IG - https://www.instagram.com/fhwinc/ Foodservice for ThoughtJustin OlivaresKarey ClementsProduced by FH&WMusic by purple-planet.com

In this episode, Karey and Justin are delighted to sit down with Michael Francis, Assistant Director of Child Nutrition and the current President of TASN. We talk pandemic challenges, keeping TASN and the district running over the last 12 months AND, which actor would play him in a movie. BIO - Michael Francis is the Spring Branch ISD Child Nutrition Services Assistant Director. He has been in school nutrition for 12 years, but he his foodservice career actually started at Luby's Cafeteria while in college.  Michael loves to cook and is a video gamer for life.  He's a graduate of the University of Houston Conrad Hilton College of Hotel and Restaurant Management. Michael Francis:Linkedin: https://www.linkedin.com/in/michael-francis-b802ab54/Twitter: https://twitter.com/MFrancisCNS Spring Branch ISD Child NutritionTexas Association of School Nutrition Foodservice for Thought:Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/Karey IG - https://www.instagram.com/kareysclements/FH&W IG - https://www.instagram.com/fhwinc/Produced by FH&W

In this episode, Karey and Justin break down quite possibly the weakest month of the year as it relates to National Food Days. But, we have some fun with and there are still some gems in there. Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/Karey IG - https://www.instagram.com/kareysclements/FH&W IG - https://www.instagram.com/fhwinc/ Foodservice for ThoughtJustin OlivaresKarey ClementsProduced by FH&W

In today's episode, Karey and Justin are excited to talk with Josh Allen of Companion Baking. He is the owner and founder of a successful and growing company offering quality, custom bread programs for restaurants, stores and businesses since 1993. Companion Baking also owns and operates a Cafe. If you are in the St. Louis area...check it out.  We discuss the pivot his company made during the pandemic and of course, we Fire the Board.Born and raised in St. Louis, MO, Allen was immersed in the food and baking industry from an early age. His great-grandfather founded Allen Foods, a well-known broadline food distributor with a large customer base across the Midwest. Allen spend much of his childhood delivering groceries to various foodservice operations, cleaning the freezers and sweeping the trucks for his family's business.In 1991, Allen earned his degree in American Studies from Stanford University in Palo Alto, CA. Following graduation, Allen remained in the Bay Area working for various artisan bakers and grocery stores including Whole Foods Market and the Oakville Grocery Co., where he gained valuable baking experience and learned what it took to operate a business. With a dream of opening a baking facility of his own, Allen returned home to St. Louis in 1993 and  leased a small  corner of a manufacturing facility operated by his family to  create Companion Baking. He started with just six breads in Companion’s production line but gradually expanded the business, partnering with local and regional restaurants and grocery chains to build the customized bread programs Companion has become known for.Today,  Companion’s award-winning bread is served in more than 400 restaurants, grocery stores, and businesses around the Midwest and  across the country. Allen credits his success to listening and nimbly adapting to his customers’ wants and needs.  In addition to their baking operations, Companion has two cafes in the St. Louis area and has expanded to offer a small line of pastries. Josh looks forward to continuing develop curated bread programs for regional and national multi-unit operators by helping them tell their story through bread. Outside Companion, Josh enjoys cycling, running and spending time with his five kids.Companion Baking:www.companionbaking.com Instagram   https://www.instagram.com/companionbaker/Facebook       https://www.facebook.com/Companionstl Foodservice for Thought:Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/Karey IG - https://www.instagram.com/kareysclements/FH&W IG - https://www.instagram.com/fhwinc/Produced by FH&W

In this episode, Karey and Justin talk about the National Food Days for the month of March - also, cohost Justin's birthday month. Cheers!Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/Karey IG - https://www.instagram.com/kareysclements/FH&W IG - https://www.instagram.com/fhwinc/ Foodservice for ThoughtJustin OlivaresKarey ClementsProduced by FH&W

In part two of our conversation with Rich Malachy, Karey and Justin talk with Rich about sometimes uncomfortable S word...Service. What responsibility do Reps have? What role should Dealers play? How much onus is on the End User? Plus, we toss Rich on the grill for our Fire the Board segment. Link to IG - podcast - https://www.instagram.com/foodserviceforthought/Justin IG - https://www.instagram.com/justinodfw/Karey IG - https://www.instagram.com/kareysclements/FH&W IG - https://www.instagram.com/fhwinc/ Foodservice for ThoughtJustin OlivaresKarey ClementsProduced by FH&WRich Malachy:@richmalachy on Insta@ Rich Malachy on LinkedIn

In this episode, Karey and Justin break down the National Food Days of the Month for February. @justinodfw on Insta@Kareyclements on Insta@foodserviceforthought on Insta@fhwinc on IntsaFebruary 1National Dark Chocolate DayFebruary 2National Tater Tot DayFebruary 3National Carrot Cake DayFebruary 4 National Homemade Soup DayFebruary 5World Nutella DayNational Frozen Yogurt DayFebruary 7National Fettuccine Alfredo DayFebruary 8National Potato Lover’s DayFebruary 9National Pizza Day–February 10National “Have a Brownie” DayFebruary 11National Peppermint Patty DayFebruary 12National PB&J DayFebruary 13National Italian Food DayFebruary 15 National Chewing Gum DayFebruary 16 National Almond DayFebruary 17 National Cafe’ Au Lait DayFebruary 18 National “Drink Wine” DayFebruary 19 National Chocolate Mint DayFebruary 20 National Cherry Pie DayFebruary 21 National Sticky Bun DayFebruary 22National Margarita Day February 23 National Banana Bread DayFebruary 24 National Tortilla Chip DayFebruary 25 National Clam Chowder DayFebruary 26 National Pistachio DayFebruary 27 National Strawberry Day February 28 National Souffle DayFebruary 29National Frog Legs Day

In this fantastic episode, Karey and Justin talk with Rich Malachy of Malachy Parts & Service on all things Digital Disrupting. Rich Malachy is the CEO of Malachy Parts & Service, a certified CFESA company in NJ, that provides factory authorized commerical cooking, refrigeration, dishwashing & food prep equipment service, maintenance & installations. He is an industry thought leader and content creator who has started the food equipment industry’s first digital marketing conference and group, The Food Equipment Digital Disruptors, also known as The FEDD Group. Whether you are a technician, service company owner, Manufacturer, director of marketing or even a rep or dealer, Rich’s brand of strategy and content will help you develop a new and fresh way to approach your business’ Marketing.Social Media:@fhwinc on Insta@foodserviceforthought on Instawww.instagram.com /richmalachywww.youtube.com/malachytvwww.facebook.com/groups/feddconf < FEDD NATION Food Equipment Digital Disruptorshttps://www.linkedin.com/in/rich-malachy-%F0%9F%92%A5%F0%9F%92%A5-a158a679/https://www.facebook.com/RichMalachy81 www.thefeddgroup.com

Karey and Justin kick off 2021 by discussing all of the National Days Of for the month of January...and there are some good ones! Cheers to great new year!January 1National Bloody Mary DayNational Black Eyed Pea DayJanuary 2National Buffet DayJanuary 3National Chocolate Covered Cherry DayJanuary 4National Spaghetti DayJanuary 5National Whipped Cream DayJanuary 6National Shortbread DayNational Bean DayJanuary 10National Bittersweet Chocolate DayJanuary 11National Hot Toddy DayJanuary 12National Glazed Doughnut DayJanuary 14National Hot Pastrami Sandwich DayJanuary 16National Fig Newton DayInternational Hot and Spicy Food DayJanuary 18National Gourmet Coffee DayJanuary 19National Popcorn DayJanuary 20National Cheese Lover’s DayJanuary 22National Southern Food DayJanuary 24National Peanut Butter DayJanuary 26National Peanut Brittle DayJanuary 27National Chocolate Cake DayJanuary 28National Blueberry Pancake DayJanuary 29National Corn Chip DayJanuary 30National Croissant DayJanuary 31National Hot Chocolate Day**

In this episode, Karey and Justin talk with the owner of Food Forward Thinking, Jessica Williams, about the services her company offers, her experieces working in menu development around the world and what kind of a food she would be.foodforwardthinking.com@foodforwardjess on Instagram@foodserviceforthought on Insta

In this episode, Karey and Justin send you in the holidays with fun talk about all of the food days for the month of December. Time to loosen the belt!@justinodfw on Insta@foodserviceforthought on Insta@fhwinc on InstaDecember 1 National Pie DayDecember 2 National Fritters DayDecember 3National Peppermint Latte DayDecember 4 National Cookie DayDecember 5 National Sacher Torte DayNational Comfort Food DayDecember 6 National Gazpacho DayNational Microwave Oven DayNational “Cook for Christmas” DayDecember 7 National Cotton Candy DayDecember 8 National Brownie DayDecember 9 National Pastry DayDecember 10Terra Madre DayNational Lager DayDecember 11 National Noodle-Ring DayNational “Have a Bagel” DayDecember 12 National Ambrosia DayNational Popcorn String DayDecember 13 National Cocoa DayDecember 14 National Bouillabaisse DayNational Biscuits and Gravy DayDecember 15 National Lemon Cupcake DayDecember 16 National Chocolate Covered Anything DayDecember 17National Maple Syrup DayDecember 18 National Roast Suckling Pig DayDecember 19National Oatmeal Muffin DayDecember 20National Sangria DayDecember 21 National French Fried Shrimp DayNational Hamburger DayDecember 22National Date Nut Bread DayDecember 23 National Bake DayDecember 24 National Egg Nog DayDecember 25 National Pumpkin Pie DayNational “Kiss the Cook” DayDecember 26 National Candy Cane DayDecember 27 National Fruitcake DayDecember 28National Chocolate Candy DayDecember 29National “Get on the Scales” DayDecember 30 National Bicarbonate of Soda DayDecember 31 National Champagne Day

Karey and Justin breakdown all of the National Food Day Of's for the month of November. Time to loosen the belt. November 1: National Bison DayNovember 1: National Pâté DayNovember 2: National Deviled Egg DayNovember 3: National Sandwich DayNovember 4: National Candy DayNovember 5: National Chinese Take-out DayNovember 6: National Nachos DayYeah - November 7: National Bittersweet Chocolate with Almonds DayNovember 8: National Cappuccino DayNovember 9: National Greek Yogurt DayMeh - November 10: National Vanilla Cupcake DayNovember 11: National Sundae DayNovember 12: National Pizza with the Works Except Anchovies DayNovember 13: National Indian Pudding DayNovember 14: National Pickle ‘Appreciation’ DayNovember 15: National Clean Out Your Refrigerator DayNovember 16: National Fast Food DayNovember 17: National Baklava DayNovember 18: National Vichyssoise DayNovember 19: National Macchiato DayNovember 20: National Peanut Butter Fudge DayNovember 21: National Gingerbread Cookie DayNovember 22: National Cashew DayNovember 23: National espresso dayNovember 24: National sardines dayNovember 25 National eat with a friend dayNovember 26 national cake dayNovember 27 bavarian cream pie dayNovember 28 french toast dayNovember 29 rice cake dayNovember 30 national mousse day

Episode notes:Guest interview: Saulo CooperKarey and Justin chat with Saulo regarding the culinary program at Jails to Jobs and how he overcame a difficult personal path to not only thrive but uplift others to do the same. "I am from Houston, Texas. My childhood was full of trauma (physical, emotional and sexual abuse). I was homeless at the age of 15. I joined a gang and went to jail at the age of 16 for auto theft. I sold and used drugs most of my young adult life. My first trip to prison was when I was 20. Possession with the intent to sell. I was shot. I went to prison again, when I was 27. This time for aggravated assault and aggravated robbery. In 2009 I was released from prison. While I was in prison I was saved, and was able to turn around my life. It was a long difficult journey and still today no matter how much ground I have gained, I am often judged because of my past. I lied about my kitchen experience to get a line cook position. And from there I moved to lead line cook, to sous chef, to executive chef. I became a volunteer Chaplain for Travis County, a Pastor for a church called Just as I Am. Now I am the Culinary Director at Jail to Jobs in Austin, Texas. Today, I have 3 wonderful children and an amazing wife. I've even won some awards for cooking and I believe in celebrating moments with I cook. My passion is to give young adults who experienced similar trauma as I have the tools they need to make better choices, and I do it one plate at a time. Basically I had a tough life which I compounded by not making the right choices. Actually, I did not know how to make the right choices. And God was able to help me turn that around. " - Saulo Cooper@foodserviceforthought on Instagram@fhwinc on Instagram @jailstojobscatering on Instagramhttp://jailtojobs.com

In part one of this AMAZING two part interview with Saulo Cooper of Jails to Jobs, Saulo talks very personally about his life up to this point and shares some of the real struggles that he and his loved ones have faced and how they lead to his success at Jails to Jobs. "I am from Houston, Texas. My childhood was full of trauma (physical, emotional and sexual abuse). I was homeless at the age of 15. I joined a gang and went to jail at the age of 16 for auto theft. I sold and used drugs most of my young adult life. My first trip to prison was when I was 20. Possession with the intent to sell. I was shot. I went to prison again, when I was 27. This time for aggravated assault and aggravated robbery. In 2009 I was released from prison. While I was in prison I was saved, and was able to turn around my life. It was a long difficult journey and still today no matter how much ground I have gained, I am often judged because of my past. I lied about my kitchen experience to get a line cook position. And from there I moved to lead line cook, to sous chef, to executive chef. I became a volunteer Chaplain for Travis County, a Pastor for a church called Just as I Am. Now I am the Culinary Director at Jail to Jobs in Austin, Texas. Today, I have 3 wonderful children and an amazing wife. I've even won some awards for cooking and I believe in celebrating moments with I cook. My passion is to give young adults who experienced similar trauma as I have the tools they need to make better choices, and I do it one plate at a time. Basically I had a tough life which I compounded by not making the right choices. Actually, I did not know how to make the right choices. And God was able to help me turn that around. " - Saulo CooperLearn more about Jail to Jobs.

Karey and Justin breakdown all of the National Food Days in October. October 1: World Vegetarian Day October 4: National Cinnamon Roll Day October 4: National Taco Day October 4: National Vodka Day October 6: National Noodle Day October 7: National Frappe Day October 9: National Submarine-Hoagy-Hero-Grinder Day† October 11: National Sausage Pizza Day October 12: National Gumbo Day Day October 14: National Chocolate-Covered Insects Day October 15: National Roast Pheasant Day October 17: National Pasta Day October 18: Global Champagne Day October 18: National Chocolate Cupcake Day October 19: National Seafood Bisque Day October 21: National Pumpkin Cheesecake Day October 24: Bologna Day October 24: National Good and Plenty Day October 25: National Greasy Foods Day October 26: National Pretzel Day October 28: National Chocolate Day October 29: National Oatmeal Day October 30: National Candy Corn Day October 30: Buy A Doughnut Day October 31: National Candy Apple Day @fhwinc on Insta@foodserviceforthought on Insta

In this episode, Karey and Justin are joined by Glenn Bullock, the CEO of Antunes. During the conversation, they discuss the current and future use of automation in foodservice and how that impact not only large chain operations, but independent restaurants as well. They also explore the future of foodservice through the lens of the pandemic and we kick things off with Fire the Board!Antunes is a leading manufacturer of foodservice equipment specializing in countertop cooking and water treatment equipment for the global commercial foodservice industry. In fact global chains such as McDonald's, Wendy's, Burger King, Chick-Fil-A, Taco Bell, KFC and Sonic partner with Antunes. These foodservice giants rely on the high quality, innovative products manufactured by Antunes.Glenn Bullock is the CEO of Antunes, founded by August J. Antunes in 1955. The business remains family owned and operated with Glenn and his wife, Jane, as the second-generation owners. Glenn has been the CEO for more than 20 years, with Antunes growing sustainably throughout his tenure to more than 350 team members worldwide. Since 2011, Antunes has been recognized as a Chicagoland Top Workplace on five occasions. The company has and continues to garner dozens of awards from the industry and customers based on partnership, quality, energy efficiency, and reliability. Under Glenn's leadership, Antunes has expanded to three manufacturing facilities: Carol Stream, Illinois; Suzhou, China; and Chennai, India - selling into more than 150 countries. As owners of Antunes, Glenn and Jane Bullock have created a strong culture leading to robust, customer-focused, solution-based strategy that places customer success at the heart of the company's mission. From a philanthropic point of view, Glenn and Jane continue to support Splash in their worldwide efforts, along with a diverse array of team member-led causes as part of an expanding mission of corporate social responsibility that touches communities locally and around the globe. @foodserviceforthought@fhwinc@justinodfw@kareysclementswww.splash.orgwww.your-rep.comwww.antunes.com

In the second part of this interview, Karey and Justin continue to talk with William Gardner of USAA about quantifying productivity during the pandemic, keeping employees on campus to eat and we Fire the Board!

In this two parter, Karey and Justin are joined by William Gardner of USAA to discuss what foodservice in the Business & Industry segment is like, serving 40,000 employees on a consistent basis and collaborating with a team before and during COVID.William served 30 years in the United States Air Force, is an active member in his church and loves his volunteer work with Big Brothers and Big Sisters of South Texas. William's education is impressive. He has a Bachelor's in Workforce Education and Development, Masters Degrees in; Human Resource Management, Human Resource Development as well as Leadership and Management and Business Administration.

In this episode, Karey and Justin continue the Season 3 kickoff by discussing all food related 'month of days' for the month of September.

In the Season 3 kickoff, Karey and Justin have a quick and fun chat about all of the National Foods Of during the month of August. Where does National Ice Cream Sandwich Day rank? We can tell with you confidence that it ranks below National Sneak Some Zucchini on Your Neighbors Porch Day!

In this episode, Karey and Justin are joined by another co-host (Hoyt Totty of Forbes Hever and Wallace Inc.) as well as their guest, Kirkman Cadle, the general manager of Fuzzy's Taco Shop in League City, TX. They all discuss how being creative and having an ear to the ground can go a long way in retaining and maintaining local business. Plus, Kirk AND Hoyt get the Fire the Board treatment!

Join Karey and Justin in this episode as they chat with Stephanie Bean of Ace Mart to discuss the Tag and Bag program - an outstanding team of associates with various intellectual disabilities who contribute big time to the success of Ace Mart on a daily basis.

In this episode, Karey and Justin talk with Ashley Rosenfeld, Principal of A la Carte Food Service Consulting Group, on the broad range of services her company offers, what consulting restaurants has looked like over the last few months and what it will look like in the future. Plus, we Fire the Board, with some unusual answers from our guest!

In this episode, Karey and Justin kick of Summer 2020 by talking about the best foods to throw on the grill, past cookout memories and Justin "Fires the Board" on Karey! Happy Memorial Day!

In this episode, Karey and Justin talk with Jeff Tait, Vice President of Sales for Tablecraft Products. Leading during a pandemic, how to engage customers now and how to support your team are the main talking points. Also, we Fire the Board, albeit a short version due to technology...(that's our excuse and we're sticking to it!)