Podcasts about food manufacturing

What if you could transform the live entertainment landscape while driving monumental economic growth for cities? Join us as we sit down with JW Roth, the visionary behind Venu, whose passion for music and innovative approach to building luxury outdoor amphitheaters are changing how we experience live performances. Discover how Roth's transition from founding Roth Premium Foods to creating state-of-the-art venues was driven by the surging demand for concert tickets and the influx of new artists. He shares his unique strategy of mirroring successful public-private partnerships in sports, leading to groundbreaking projects like the Ford Amphitheater and nearly a billion dollars in amphitheater construction already underway. Roth's journey is an inspiring tale of transforming passion into a thriving enterprise with far-reaching impact. In our conversation, we explore how these multi-seasonal venues don't just host concerts but redefine them with innovations like year-round temperature control, upscale dining options, and fractional ownership. Learn how cities like McKinney were convinced to invest big, thanks to projected economic benefits reaching billions. With a team assembled from industry giants like House of Blues and Live Nation, Venue is crafting unparalleled fan experiences. Tune in to discover how every detail is curated to elevate ambiance and redefine live entertainment for audiences nationwide.   Timestamps 00:00:00 - Introduction and Welcome to Business Legacy Podcast 00:00:15 - Introduction of Guest JW Roth, CEO, Founder, and Chairman of Venu 00:00:40 - JW Roth's Transition from Food Manufacturing to Live Entertainment 00:01:20 - The Increasing Demand for Modern Concert Venus 00:02:10 - Inspiration from Public-Private Partnerships in Sports 00:02:45 - The Development of the Ford Amphitheater as a Model 00:03:30 - Overview of Nearly a Billion Dollars in Amphitheater Construction 00:04:18 - The Role of Economic Impact Studies in Securing City Investments 00:05:00 - Examples of Municipal Investments, Like McKinney's $100 Million Commitment 00:05:45 - Innovations in Multi-Seasonal Amphitheaters 00:06:30 - Introduction of Luxe Dining Options and Collaborations with Industry Giants 00:07:15 - Poaching Top Talent and Partnering with Major Promoters 00:08:00 - Creating Ambiance and the Importance of Fan Experience 00:08:45 - Unique Features of Venu's Amphitheaters 00:09:30 - JW Roth's Approach to Building Legacy and Generosity 00:10:15 - Roth's Vision for Venu's Future Expansion and Impact 00:11:00 - The Importance of Ambiance and Experience in Roth's Venues 00:11:45 - How JW Roth Finds Talent and Specialists for Venue 00:12:30 - Reflections on Feedback from Fans and Artists 00:13:15 - JW Roth's Personal Definition of Legacy 00:14:00 - Closing Remarks and Where to Find More Information About Venu Episode Resources: Find out more about Jw and VenuLive is up to here:https://venu.live/ Legacy Podcast: For more information about the Legacy Podcast and its co-hosts, visit businesslegacypodcast.com. Leave a Review: If you enjoyed the episode, leave a review and rating on your preferred podcast platform. For more information: Visit businesslegacypodcast.com to access the shownotes and additional resources on the episode.

I first met Ed Currenti in the sheep yards at Mount Hesse, over more than 15 years we've stayed in touch and followed each others journeys closely.Ed is the General Manager at Prestige Foods, in our chat he shares his journey from a city upbringing to a successful career in agriculture and food production. He discusses the importance of mentorship, the role of education in understanding food sources, and the innovative practices at Prestige Foods. The conversation highlights the significance of building relationships within the industry, the challenges of managing teams, and the future opportunities in food production. Ed emphasizes the need for better connections between producers and consumers, and the importance of storytelling in the food industry.I've known Chapters00:00 Introduction to Ed Currenti and His Journey03:03 Early Influences and Passion for Food05:37 Education and Career Path Decisions08:54 The Role of Mentorship in Career Development11:40 Transitioning from University to the Workforce14:37 Experiences in Sales and Business Development17:45 Innovative Ideas and Career Opportunities20:54 Management Style and Learning from Experience25:31 Navigating Challenges During COVID-1926:46 Transforming Company Culture29:01 Understanding Prestige Food Australia30:20 The Rise of Bone Broth31:59 Collaboration with Chef James Viles34:06 Bridging the Gap in the Food Chain35:16 Vision for Growth in Food Manufacturing36:10 Creating Links Between Producers and Consumers38:48 Innovative R&D Strategies39:55 Promoting Career Pathways in Agriculture43:55 Educating the Next Generation on Food Sources

“Everyone at the plant has a duty to protect the products that we're sending out to the customer. Ultimately, you really have to think about it as sort of a ‘circle of life.' What's my responsibility with what I'm doing in this part of the process, and what's going to happen when this product reaches the consumer?” - Nathan Walts, CEO, WorkForge The food supply chain is uniquely complex and critical, because when something goes wrong lives are at stake. Regulations and standards play an important role, but only if people follow them. It takes a lot of hiring, training, and retention efforts to manage the workforce, adding significantly to the cost of running a business.  Nathan Walts is the CEO of WorkForge, a learning and development solution provider focused on the food manufacturing industry. In this episode, he joins Kelly Barner to talk about the food safety objectives producers are trying to achieve, the challenges they face, and the learning and development programs that aim to address both. Listen in as Nathan and Kelly discuss: The current state of labor in food manufacturing Education for safety, quality, and empowerment Going beyond regulatory compliance to achieve continuous improvement Links: Nathan Walts on LinkedIn Liverwurst, Listeria, and Liability: Food Safety at Boar's Head Kelly Barner on LinkedIn Art of Supply LinkedIn newsletter  Art of Supply on AOP Subscribe to This Week in Procurement  

Small Biz Matters: RealBizStories ~ Episode #256         Broadcast date: 25 Feb 2025 Host: Alexi Boyd, Small Business Advocate & Policy Advisor Guests: Craig Rochat, Executive Director Land of Plenty Food Group There has been a myriad of government incentives and schemes to bring back manufacturing in Australia, but for some successful businesses, it never really stopped. Those with the experience, tenacity, and the industry know how survived through the ups and the downs like Covid and have been forging the way for the new wave of Australian manufacturers to come after them. One of those industry leaders is Craig Rochat, the founder of Land of Plenty Food Group. He has been working in the industry for decades both internationally and here in Australia and puts all of his passion and experience into his successful business whilst also giving back to Australia's food manufacturing industry; leading the way with innovations and change to make it better. After watching so many of Australia's small businesses flourish, and many of them disappear through the Covid period, what can be learned through the success stories like Land of Plenty? How do you survive a lockdown that affects not only your customer base, but your operations, and ability to even function your business and then emerge, thriving, taking those lessons from that crazy period to see continued growth? To explain how he did just that we are joined live in the studio this week by an industry leader, Craig Rochat. Stay with us and be ready to learn from some of the best minds in the business right here on Small Biz Matters: Real Biz Stories. Questions Tell us about your business and why you started Land of Plenty? Running a successful business, particularly in food manufacturing in Australia is challenging. What keeps you going? What is the one policy the Government can change to make your business life easier and help you succeed? What's the biggest headache as a business owner and keeps you from doing what you love? Who do you call on when you need help and support? What was the lesson you learned from COVID? What do you think businesses can do to improve the sector as a whole. Do you feel that representative groups are helping to represent your needs as a business owner? About our Guest Craig Rochat joined Lotus & Ming in January 2011, partnering with his wife and company founder, Karen Lavecky. Following a successful expansion and growth program the company re- branded in 2016 to become Land of Plenty Food Co. Craig began his career in the Hospitality and Retail industry in South Africa, Craig trained and worked as a chef before moving into management. In 2003 Craig joined The Food Fund Management Group, heading operations in Australia, The UAE and South Africa. This was followed by a 4-year stint with AHL Group as head of Gold Class Cinemas and then 4 years with David Jones as the National Buyer for the David Jones Food-halls, before partnering in his own business. Over the past 11 years Craig has driven the Land of Plenty business from strategic, operational and financial direction which is where his strength lies. The impact of covid was significant for the group with approximately 90% of customers forced to close in the 7 days post the first lockdown of March 2023. In conjunction with an Advisory Board, the group set about navigating the next 2 ½ years and developed an investment and acquisition strategy. It is from this strategy that the group delivered record sales revenue and profit. About Land of Plenty Food Co Is a gourmet food company, manufacturing premium handmade and high-volume life- style brands for both food service and retail. In addition to our branded ranges, we also provide a bespoke manufacturing service for franchise, big box and multi-location customers. Land of Plenty has recently embarked on a business expansion program through their “brands under management' strategy to develop a distribution and investment business that runs concurrently with the main owned brand business. Find out more here

EP 362 - Richard has a wide career from running and building the family business, to acting as a chairman of a FTSE quoted company, to being an entrepreneur in Wine, Music, Cosmetics, Food Manufacturing, Hedge Funds, and more. To all of these activities he has applied a deeply independent mindset, this entrepreneurial independence is what has grown Oury Clark from a tiny firm in Slough to a unique Top 50 professional firm in the UK.We recorded this episode sometime back, and it was the final time my sister appeared on the podcast before she died of cancer. I was honoured to record this, and it is a joy to bring her back to life once more in this interview.Chapters:00:00 BWB with Richard Oury00:59 Episode Synopsis03:51 Quickfire - Get To Know Richard05:35 Early Career and Education11:50 Family History and Business Ventures38:35 Father's Religious Background and Beliefs39:20 Huguenot Heritage and Philosophy40:45 Grandfather's Life and Struggles43:42 Mother's Resilience and Frugality45:40 Career Ventures and Business Decisions50:48 Challenges in Business and Governance01:10:05 Trust and Integrity in Relationships01:15:20 Company Culture and Management01:17:00 The Role of Banks in Business Financing01:17:25 The Psychology of Debt Collection01:17:55 The British Relationship with Money01:21:04 Work Culture and Efficiency01:28:57 Challenges in Professional Services01:32:17 Family Business Dynamics01:35:49 Reflections and Advice01:44:37 The Future of the Firmbusinesswithoutbullshit.meWatch us on YouTubeFollow us:InstagramTikTokLinkedinTwitterFacebookIf you'd like to be on the show, get in contact - mail@businesswithoutbullshit.meBWB is powered by Oury Clark

GUEST: Dr. Lenore Newman, Director of the Food and Agriculture Institute at the University of the Fraser Valley Learn more about your ad choices. Visit megaphone.fm/adchoices

The NDP created B.C's fiscal mess, how can they fix it? GUEST: Richard Zussman, Global BC Legislative Reporter  Alberta aggressively pursues B.C's food manufacturing industry GUEST: Dr. Lenore Newman, Director of the Food and Agriculture Institute at the University of the Fraser Valley  B.C government doubles down on West Vancouver and Oak Bay to meet housing targets GUEST: Ravi Kahlon, B.C's Minister of Housing and Municipal Affairs Metro Vancouver estimates 50,000 residents moving in each year GUEST: Eric Woodward, Chair of Metro Vancouver's Regional Planning Committee Harbour Publishing celebrates 50 years with Raincoast Chronicles: Fifth Five GUEST: Howard White, founder and publisher of Harbour Publishing Learn more about your ad choices. Visit megaphone.fm/adchoices

FOOD ENGINEERING Editors Derrick Teal and Alyse Thompson-Richards and Refrigerated & Frozen Foods Editor Kelley Rodriguez discuss the major trends affecting food manufacturing in 2024 and what they expect to see in 2025. They cover food safety, automation, sustainability, mergers & acquisitions, and more. 

FOOD ENGINEERING Editors Derrick Teal and Alyse Thompson-Richards and Refrigerated & Frozen Foods Editor Kelley Rodriguez discuss the major trends affecting food manufacturing in 2024 and what they expect to see in 2025. They cover food safety, automation, sustainability, mergers & acquisitions, and more.

In today's episode, we welcome Simon Bos, the visionary behind Mezze and Gravity Well. Simon, who has a deep understanding of both tech and food industries, discusses the pressing issue of technological inefficiencies in food manufacturing. He narrates the story of how Mezze was conceptualised during a collaboration with one of the UK's largest food manufacturers, which initially relied on a call centre in India for order management. By introducing a custom software solution, Mezze transformed the process, allowing customers to place and track orders online efficiently.Simon explains the function of an ERP (Enterprise Resource Planning) system and why many existing systems fall short for food manufacturing needs. Mezze, as an Amazon-like B2B ordering platform, addresses these gaps by providing tailored solutions that reduce administrative burdens and enhance operational efficiency. Additionally, the episode highlights the pivotal role of AI in sustainability efforts, significantly cutting down food waste by optimising order decisions based on various factors.A significant part of the discussion revolves around the benefits of early tech integration, particularly for scaling businesses. Simon backs his argument with practical examples, demonstrating how tech investments can streamline operations and reduce future headaches. The conversation also touches on government support through Innovate UK, and Simon's aspirations to expand Mezze's reach to the US market, ensuring small manufacturers can stand toe-to-toe with industry giants.Throughout the episode, we emphasise the importance of technological evolution in the food sector and how platforms like Mezze can be game-changers. We also encourage listeners to rate and review the podcast and join our community on Facebook.Timestamps: [0:00] Introduction to the episode and guest, Simon Bos.[03:15] The technological lag in the food manufacturing industry.[07:45] Origin story of Mezze from the collaboration with Adelie Foods.[13:20] Explanation of ERP systems and their shortcomings in food manufacturing.[16:45] How Mezze addresses specific needs in the food industry.[19:30] AI's role in optimising orders and reducing waste.[23:50] Impact of government support and Innovate UK's involvement.[27:15] Benefits of early tech investment for scaling businesses.[31:05] Mezze's branding flexibility and integration capacity.[34:20] Sustainable practices and carbon counting enhancements.[38:10] Opportunities and challenges for small food brands.[42:00] Plans for US market expansion and further scale-up programs.[47:30] Engagement with other technology startups and entrepreneurial ventures.[51:10] Closing thoughts and contact information for Simon Bos.Links and Resources:Website Link: https://ohforfoodssake.co.uk/FB Link: https://www.facebook.com/groups/ohforfoodsakeLinkedIn: https://www.linkedin.com/company/oh-for-food-s-sake/You can follow us here on Instagram: https://www.instagram.com/oh_forfoodssake/For industry consulting from Lucy, connect with her on Instagram or LinkedIn.Find her on Instagram or LinkedIn for further support with industry coaching and facilitation from Amy.See you next time!

Siete was all over the news recently when they sold their company to Pepsi Co for $1,200,000,000. This episode is about all things food manufacturing as it is a very messy industry, especially in America. Ingredients that are allowed in America but not anyone else, what do companies do to cut corners and increase their profit margins, and how can we trust a brand after selling? Cover all of that in this episode.

Founder of Mach Global Advisors, David Ziskind discusses the pros and cons of building out manufacturing or going with a contractor...and keeping it all sustainable.  Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/ For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour.  

Founder of Mach Global Advisors, David Ziskind discusses the pros and cons of building out manufacturing or going with a contractor...and keeping it all sustainable.  Subscribe! For plant-based media/branding consulting and public speaking, reach out at elysabeth@elysabethalfano.com. For more information, visit ElysabethAlfano.com. For more information, visit ElysabethAlfano.com. Connect with Elysabeth on Linked in here: https://www.linkedin.com/in/elysabeth-alfano-8b370b7/ For more PBH, visit ElysabethAlfano.com/Plantbased-Business-Hour.  

In this episode of our “Automation Chat” podcast, Executive Editor Theresa Houck chats with Todd Gilliam, North American CPG Industry Leader at Rockwell Automation, and Monté Vander Velde, Senior Project Manager with CRB Group. Both companies recently released comprehensive reports: one about the consumer packaged goods industry, and one focused on the food and beverage industry. This conversation is a great in-depth look into industry trends. They talk about key takeaways from each report, including: Top challenges identified by survey respondents, such as streamlining operations, navigating their digital journey, implementing ESG initiatives and stretching limited capital budgets. How manufacturers are addressing the labor shortage. Benefits of investing in technology for CPG manufacturers. How AI can help with control code, data collection and response to support continuous improvement. And as always, get your family-friendly, silly Joke of the Day. Resources from this episode: Download the Rockwell Automation State of Smart Manufacturing Report 2024: CPG Edition. Download the CRB 2024 Horizons Digital Age of Food Manufacturing report. Academy of Advanced Manufacturing (AAM) program for finding skilled workers. Subscribe to The Journal's 4 print magazines (Feb., May, July and Oct.) by e-mailing Anna Hicks at ahicks@endeavorbusinessmedia.com. Subscribe to our 4 digital magazines at http://rok.auto/thejournal-subscribe. You can also watch their discussion on YouTube at https://youtu.be/0aN9BNsE7d0. Automation Chat is brought to you by The Journal From Rockwell Automation and Our PartnerNetwork magazine. Find us on LinkedIn. Find us on Facebook. Find us on X (Twitter). Please subscribe and give us a 5-star rating & a review. ** Named “Best Podcast” 3 Consecutive Years! 2022-2024 Apex Award of Publication Excellence.

Robert Deck is the President and Founder of Engage Partners, a full-service staffing agency where he oversees a team of 60+ recruiters dedicated to connecting exceptional talent with fulfilling opportunities. With over 25 years of experience in the recruitment and hiring industry, Robert has become a leader in staffing across various sectors, including Healthcare IT, Information Technology, Administrative & Office Professional, Sales & Marketing, Finance & Accounting, Engineering & Automation, Digital Marketing, Biotechnology, Food Manufacturing, Robotics, and Artificial Intelligence.Engage Partners is not just about traditional hiring; Robert is redefining the industry with a focus on efficiency, precision, and a tailored approach to meet the unique demands of both clients and candidates. The agency leverages cutting-edge technology and a vast network of industry partnerships, ensuring that communication is creative and effective.Robert's latest venture is leading a 10-member AI consulting division aimed at helping small to medium-sized businesses adopt AI technologies. This specialized unit focuses on leveraging social media content through AI, empowering companies to enhance their business outcomes. Robert's mission is clear: to make the world a better place, one exceptional hire at a time.

In this episode of the Impostor Syndrome Files, we talk about middle management. Many of us don't like to think of ourselves this way but if you're responsible for managing up and down, you're likely a middle manager. My guest this week is Jeff Sigel, author of the book The Middle Matters, a Toolkit for Middle Managers. Jeff argues that middle managers are actually doing three roles at once – doing, leading and influencing. But they're not often given proper guidance on how to effectively perform and balance these roles. Here we talk about the challenges facing middle managers and what you can do to become a more confident, effective leader.About My GuestJeff Sigel is a Strategy, Business Intelligence and Marketing leader with over 20 years of experience across the Food Manufacturing, Grocery Retail, and Restaurant industries. His focus is on helping companies go beyond PowerPoint strategies, ensuring that there is alignment between strategic planning, brand building, analytics, and leadership behaviors at every level. Jeff is particularly passionate about helping middle leaders learn the skills they need to deliver results, build engaged teams, and realize bold visions for the future.~Connect with Jeff:Website: www.proprioceptive.io/YouTube: www.youtube.com/@TwinningStrategy~Connect with Kim and The Impostor Syndrome Files:Join the free Impostor Syndrome Challenge:https://www.kimmeninger.com/challengeLearn more about the Leading Humans discussion group:https://www.kimmeninger.com/leadinghumansgroupJoin the Slack channel to learn from, connect with and support other professionals: https://forms.gle/Ts4Vg4Nx4HDnTVUC6Join the Facebook group:https://www.facebook.com/groups/leadinghumansSchedule time to speak with Kim Meninger directly about your questions/challenges: https://bookme.name/ExecCareer/strategy-sessionConnect on LinkedIn:https://www.linkedin.com/in/kimmeninger/Website:https://kimmeninger.com

Warning from the boss of Cadbury about the future of the Claremont chocolate factory

Learn from the brightest minds in food science in the July episodes of the Omnivore podcast. Julie Smolyansky, CEO and president of Lifeway Foods, talks about her decision to keep manufacturing in house after her father, a mechanical engineer, started the company in 1986. Rob Dongoski, global lead for food and agriculture at Kearney, shares … Continue reading EP 40: DIY Food Manufacturing, Responding to Market Disruption, Unlocking Formulation Secrets →

Nathan explores the future of food production with Rajat Bhageria, founder and CEO of Chef Robotics. In this episode of The Cognitive Revolution, we delve into how AI and robotics are revolutionizing food assembly, potentially reshaping the entire food industry. Discover insights on imitation learning, data flywheel effects, and the vision of accessible, customizable meals produced by robotic kitchens. Apply to join over 400 founders and execs in the Turpentine Network: https://hmplogxqz0y.typeform.com/to/JCkphVqj RECOMMENDED PODCAST: Patrick McKenzie (@patio11) talks to experts who understand the complicated but not unknowable systems we rely on. You might be surprised at how quickly Patrick and his guests can put you in the top 1% of understanding for stock trading, tech hiring, and more. Listen on Spotify: https://open.spotify.com/show/3Mos4VE3figVXleHDqfXOH Listen on Apple: https://podcasts.apple.com/id1753399812https://podcasts.apple.com/id1753399812 SPONSORS: Oracle Cloud Infrastructure (OCI) is a single platform for your infrastructure, database, application development, and AI needs. OCI has four to eight times the bandwidth of other clouds; offers one consistent price, and nobody does data better than Oracle. If you want to do more and spend less, take a free test drive of OCI at https://oracle.com/cognitive The Brave search API can be used to assemble a data set to train your AI models and help with retrieval augmentation at the time of inference. All while remaining affordable with developer first pricing, integrating the Brave search API into your workflow translates to more ethical data sourcing and more human representative data sets. Try the Brave search API for free for up to 2000 queries per month at https://bit.ly/BraveTCR Omneky is an omnichannel creative generation platform that lets you launch hundreds of thousands of ad iterations that actually work customized across all platforms, with a click of a button. Omneky combines generative AI and real-time advertising data. Mention "Cog Rev" for 10% off https://www.omneky.com/ Head to Squad to access global engineering without the headache and at a fraction of the cost: head to https://choosesquad.com/ and mention “Turpentine” to skip the waitlist. CHAPTERS: (00:00:00) About the Show (00:02:40) Chef Robotics (00:04:09) Food Manufacturing (00:06:52) Food assembly (00:11:08) Setting up a robot (00:14:00) Onboarding process (00:18:08) Sponsors: Oracle | Brave (00:20:16) Self fine-tuning (00:22:59) Variation in the human powered setting (00:29:53) Safety constraints (00:32:15) Portfolio of customers (00:33:43) Sponsors: Omneky | Squad (00:35:30) Evolution of the AI strategy (00:40:14) Generative AI in robotics (00:43:27) Eurekas and bootstrapping (00:45:43) Time to onboard a new ingredient (00:47:15) Inner loops of the system (00:49:17) How controlled does the environment have to be? (00:52:51) Compute, Energy (00:54:12) Reliability (00:59:52) Current challenges (01:02:47) Humanoid robots (01:06:42) Business model (01:07:58) Future vision (01:11:51) Ghost kitchens and kitchenless houses (01:14:35) Final message (01:15:49) Outro

Navigating Food Safety Challenges: Bruce Ferree's 40-Year Career in Food ScienceBruce Ferree, a food safety consultant, unpacks the world of food safety and quality management. Bruce's career spans over four decades, encompassing meats, poultry, dairy, and aseptic processing roles. He's a distinguished member of the Institute of Food Technologists and a former US Marine and cancer survivor. Bruce shares valuable insights from his vast experience in the food industry, the evolution of food safety culture, and the significance of consistency, continuous improvement, and prevention.In this episode, you'll hear about:The key changes in the culture of food safety and quality over Bruce's careerThe importance of CCP (Consistency, Continuous Improvement, and Prevention)Military discipline transferred to food scienceHow surviving cancer influenced Bruce's perspective on life and workSome key strategies that professional organizations like IFT can adopt to effectively convey scientific information to consumersJump to:(05:03) Workers who take ownership of quality and safety.(07:14) Integration of quality teams for efficient collaboration.(12:39) Challenges in food safety mirror cancer survival.(17:09) Diverse food scientists unite in global organization.(19:13) Pesticides, heavy metals and public awareness.(25:00) Featured artist and song(25:57) This episode's MantraFeatured Artist and Song:QUEMA by NASTY CATLinks mentioned in this episode:Institute of Food TechnologistsBang the Drum All Day by Todd Rundgren, music was chosen by Bruce Ferree.Connect with the showAQUALABZachary Cartwright, PhD

How can the food sector go about achieving its sustainability goals? It's a big question, but one that is increasingly pressing. Sustainability has been a hot topic in the food sector for many years, and whilst consumers might try to make more sustainable choices, often it's the parts of the food production system they do not see that are the most energy intensive. In this episode of the Food Matters Live podcast, made in partnership with Tetra Pak, we take a look at some of the solutions that could make a real difference. The food industry is making great efforts to reduce things like CO2 emissions and water wastage, but it is a big challenges, and most would agree that it requires a joined-up, cohesive effort to really make the changes needed. One of the answers for food manufacturers could be Tetra Pak's new Factory Sustainable Solutions. It is all about moving away from a piecemeal approach to sustainability, looking at a factory's sustainability credentials as a whole. In this episode we find out more about how it works, who it is appropriate for, and where the biggest wins might be. Guests: Nicole Uvenbeck, Director of Factory Sustainable Solutions, Tetra Pak

On the show this week, we get the inside scoop on automating food manufacturing with Chef Robotics founder and CEO Rajat Bhageria. He takes us through the evolution of the Chef Robotics roadmap and the complexities of handling a variety of precooked food items with a robot. Check out Chef Robotics: Also on the show this week, Meaghan Ziemba, host of Mavens of Manufacturing interviews Joyce Sidopoulos, co-founder and COO of MassRobotics. This interview was recorded live at the recent Robotics Summit event in Boston. https://www.massrobotics.org/ https://www.mavensofmanufacturing.com/

Join us on today's episode with Eric Bauer. We discuss his training in some of the most prestigious hotels like The Ritz Carlton, and his experience in food manufacturing. Eric has recently taken the helm of Besta-Wan, the oldest and most beloved restaurant in Encinitas. Tune in as Eric shares his passion for preserving the nostalgic charm of Besta-Wan while keeping it fresh, and having innovative ideas that honor its rich history. Discover how he has managed to enhance the dining experience, keeping the essence of old Encinitas alive and maintaining the loyalty of the cherished regulars.

Join Tawnya Bahr as she sits down with David Beak, the driving force behind Australia's leading manufacturer of premium ready-made meals, Beak & Johnston. Discover how David's meat industry heritage coupled with his passion for great-tasting food, shaped the success of his innovative company manufacturing value-added meal solutions.   This episode is proudly supported by Fine Food Australia, the southern hemisphere's ultimate B2B food event that is celebrating 40 years of foodservice trade show excellence this year. Follow us on: IG: @straight_to_the_source  FB: @StraightToTheSource TW: _straight_to_source LI: Straight To The Source YT: Straight To The Source  Or visit our website at https://www.beakandjohnston.com.au or LI: https://www.linkedin.com/company/beak-&-johnston/ Check out the Fine Food Expo at: IG: FineFoodExpo Website: www.finefoodaustralia.com.au Find out more about Straight To The Source: Read about your hosts Tawnya Bahr and Lucy Allon here Join the Straight To The Source community here Learn more about Straight To The Source hereSee omnystudio.com/listener for privacy information.

The globalization of the food system has opened up new markets for American grown products, but it also has decreased domestic manufacturing.

The Food Manufacturing Guy is a food manufacturing CEO with extensive experience in vertically integrating a food brand. He also has built a following on X for spicy takes on the food industry while keeping his account anonymous. Tune in for his first ever podcast interview where we dive into some of his takes. — This episode is presented by Pinion. Learn more HERE. — Links The Food Manufacturing Guy on X Join the Co-op

In today's episode of Hospitality Hangout, Michael Schatzberg, “The Restaurant Guy,” and Jimmy Frischling, “The Finance Guy,” are joined by Phil Kafarakis, President and CEO of International Foodservice Manufacturers Association (IFMA).Phil focuses on strengthening connections between the food manufacturing and restaurant industries. He also shares his career journey, from working for Oscar Mayer to going on to earn an MBA from Georgetown later in his career. As head of IFMA, Phil is focused on opening membership beyond just manufacturers. He discusses this year's IFMA conference and collaboration across the “ecosystem,” highlighting the importance of manufacturers to the success of restaurants.Key Takeaways[00:08 - 01:30] Introduction — IFMA and the Global Restaurant Leadership Conference, introducing Phil Kafarakis the President and CEO of the International Food Manufacturers Association[01:38 - 04:55] 1980-1985, not loving football, getting married, creating a career in food service with Oscar Meyer and beyond. Phil's career started with hotdogs, not hamburgers.[04:55 - 06:45] 1985—Now, getting an MBA, mastering English, and development goals at McCormick[06:48 - 09:52] Phil's work for IFMA and celebrating two years of leadership. An eighteen month listening tour and understanding some of the "dinosaurs" of the business[10:02 - 11:58] A living eco-system is what the restaurant industry is, inviting in the right people into that ecosystem[12:19 - 15:29] Some of the largest companies in the world are in food manufacturing[15:35 - 17:08] Phil's takeaways from IFMA, an environment for authority on food away from home, research, education, analysis, and data. Meeting consumer needs.[17:50 - 23:32] Talking Back — How Branded Hospitality Ventures evolved to Branded Hospitality Media and that journey. Manufacturers, the backbone of restaurants.[24:52 - 27:04] Spice is Right — Jack in the Box, Jumbo Jack Cheeseburger edition[27:07 - 31:25] Branded Quickfire

In this episode of family-run business on Mind Your Business, we look at how a homegrown iced popsicle brand is reshaping the frozen treat scene, answering Singapore's call to battle sugar intake with their healthier offerings, as well as introducing a more environmentally friendly packaging to help tackle climate crisis. Glen Lee, Co-Founder and Sales & Marketing Director, Frozt & Terence Lee, Co-Founder and Food Manufacturing and Operations Director, Frozt, the pair of brothers who are revolutionising this childhood classic delight, also share more about how they got their brand name, flavours for the local and overseas customers, automation as well as their favourite flavours.   Presented by Emaad Akhtar This podcast is produced and edited by Anthea Ng (nganthea@sph.com.sg) She produces Mind Your Business, Biz-How-To and Breakfast Special segments on the Breakfast Show. Do contact her for topics: C-Suite, SME, Sustainability, Property, Intergenerational Family Business, Industry Outlook, Fintech and trending businesses in town.   Music credits: pixabay & its talented community of contributors   Highlights: (0.16) Introduction (1.41) What's the origin of "Frozt" (2.21) What is one key milestone since you started your journey? (3.48) How do you balance sweet treats being healthy? (6.17) Tell us more about switching from plastic to paper packaging? (7.17) How has automation such as robots helped your business? (9.58) Tell us about your expansion to Vietnam, with the support of Enterprise Singapore (12.09) How do you adapt your flavours to a diverse pool of customers globally? (12.43) What is your favourite flavours personally?    See omnystudio.com/listener for privacy information.

In April, supermarket company Southeastern Grocers (SEG) announced a collaboration with a Canadian startup called Relocalize. The collaboration focused on a pilot ice manufacturing project that would place one of the startup's autonomous ice for micro-factories at SEG's Jacksonville Distribution Center. Wayne McIntyre, co-founder and CEO of Relocalize, said the startup was formed to introduce hyper-local production to food systems. It began with the concept of producing food in a container, similar to vertical farming. But after exploring various applications, McIntyre discovered that his initial concepts were not economically viable.

Latest Technology News – David Mantey – Ep 140 David is the Editorial Director of Digital Media at Industrial Media, a publishing company that owns some of the most recognized websites in the manufacturing industry. These include Industrial Equipment News, Manufacturing Business Technology, Manufacturing.net, and Food Manufacturing.   David has an interesting job, and we talk about how he got started, how he finds out about the latest news, and some good stories he's written. Top Tip: Focus on constant improvement Contact Information: David Mantey    Editorial Director, Digital Media Today in Manufacturing podcast: https://www.ien.com/podcast  LinkedIn: https://www.linkedin.com/in/david-mantey/  Design & Development Today: https://www.designdevelopmenttoday.com/  Twitter: @djamesmanny The Engineering Entrepreneur Podcast is produced by Scott Tarcy, President of CADdesignhelp.com. You can reach me at info@caddesignhelp.com.

We discuss Cannabis Equipment Challenges and Compliance Issues, including AI integration and automation and more. We speak with David Mantey, editor-in-chief of Cannabis Equipment News Host of the Cannabis Equipment News Podcast, and Editorial Director of Digital Media at Industrial MediaDavid is the Editorial Director of Digital Media at Industrial Media, a publishing company that owns some of the most recognized websites in the manufacturing industry, including Industrial Equipment News, which has been around since 1933, Manufacturing Business Technology, Manufacturing.net, and Food Manufacturing.Millions of manufacturing professionals consume Industrial Media content, including manufacturing industry news, deals, insights, product reviews, user reports, and more, monthly, using it to save time and money when researching machinery and accessories and make the best decisions for their manufacturing businesses.David has been covering the design engineering and manufacturing industries for 15+ years and is responsible for creating and coordinating highly engaging digital and multimedia content across Industrial Media's portfolio.He played a leading role in the rebirth of Industrial Equipment News, Manufacturing.net, and Food Manufacturing and Co-founded Cannabis Equipment News, Design and Development Today, and Medical Design & Development, news outlets that serve cannabis and design engineering professionals.Advertising Inquiries: https://redcircle.com/brandsPrivacy & Opt-Out: https://redcircle.com/privacy

Rankings are important. They provide a quick measure of relative strength, but sometimes the story of how those rankings were made possible are lost. Today's guest has invested more than three decades delivering the work to make rankings like #3 college of agriculture in North America and #1 Agricultural and Biological Engeering graduate program a reality. He's a great partner for agbioscience innovators and he is the new Dean of the Purdue University College of Agriculture -- Dr. Bernie Engel.  Bernie gets into Purdue's growth story in the years he's served at the university, their big focus on driving innovation and entrepreneurship and looking beyond agbioscience in the College of Agriculture. He talks about his deep connection to engineering, Purdue's unique strength in partnerships and bringing those together to grow and accelerate meaningful connections.    How will Purdue continue working to meet the talent needs of a growing agbioscience industry? Bernie gets into the sector's pace of change and helping students to adapt to that as they enter the workforce. He also talks about Purdue's innovation portfolio, research paving the way for it to happen and what's ahead at Purdue University's College of Agriculture.  

About 17% of global food production goes to waste according to the World Economic Forum. It's a massive challenge, and one Indiana startup is bringing new technology to preserve food, reduce waste … and even improve taste. It's an incredible story of science and innovation. Today we are joined by True Essence Foods' Head of IP & Licensing Simran Trana. She gets into her experience in private and public sectors, working with entrepreneurs and her passion for coming for the work being done at True Essence Foods.   How do you create truly tasty food and do it sustainably? Simran talks about True Essence Foods' focus on preserving texture, flavor and consistency of foods through their technology and removing “off-flavors” to eliminate sharp bites that can be unpleasant to eat. In a world where food insecurity is a macro challenge, she also examines the role of technology to connect food supply with food demand.   Simran looks ahead to how food companies can leverage innovation to do what they already do, better, and what's ahead for True Essence Foods.    

Have you ever wondered what happens to food that gets manufactured and grown, but not used?  Well here's a scenario.  Cashews are commonly eaten - But did you know the cashew meat from inside the cashew fruit, which is normally thrown out, is a single ingredient, organic product that tastes amazingly like meat, with the same consistency. The truth are a LOT of predicted that get wasted in the food manufacturing process and all of this wasted food presents an opportunity to create exciting new items and categories.   June 24 is National Upcycling Day, and in this episode, I spoke with Angie Crone, the CEO of the Upcycled Food Association, to learn more about what up cycling is, the non-profit's mission and the crucial role it plays in preventing food from being wasted.  We also dive into why The Upcycled Certified® label is the most important third-party certification that supports up cycling integrity and environmentally-conscious stewards and why you should look for it in over 1,400 grocery stores across the country.  You can take the Upcycyling pledge to reduce waste in your own home and business on our website at eatcleaner.com and chefmareya.com.  Let's dig in!

In this episode, we speak with Frank McKinney, COO/Plant Manager at Carolina Ingredients. Discover how innovation, technology, and quality drive their B2B food ingredient and blending operations. From low-sodium sea salt to a wide range of dry ingredients, including yeast extracts, Carolina Ingredients is renowned in the industry. Explore their commitment to serving diverse food manufacturers and hear about their unique use of near-infrared blend technology. Tune in to uncover their mission to make the world taste better through innovation and quality.

Hi everybody. Do you know what have been some of the biggest changes in food manufacturing and retailing since COVID arrived? How about what kinds of opportunities that might be creating for YOU whether right now.. or in the near future? If this of interest to you, you'll definitely want to hear what myguest expert, Phil Lempert, the Supermarket Guru, has to say on this episode of Looking Forward: Opportunities for Job, Career, Business, and Investment Seekers.Among other things, Phil talks about (1) how supply chain issues have changed the way food retailers are obtaining their products, (2) one key difference between food retailers and manufacturers in the U.S., and in some other parts of the world, most notably Europe and Australia, (3) one country in Latin America who's really reining in sugar consumption, and (4) what direction food retailing might take over the next few years, including how it may tie in with the "15-minute" city concept he mentions. In true Looking Forward fashion, you'll also learn about the wide array of opportunities Phil sees not only in the food business (e.g., for entrepreneurs and food technologists), but elsewhere, too. And, of course, you'll get some great tips from Phil on how you can prepare yourself to capitalize on these opportunities. NOTE: Pay particular attention to his Instacart story.Now a little more about Phil: For more than 25 years, Phil Lempert has alerted customers and business leaders to impending corporate and consumer trends, and empowered them to make educated purchasing and marketing decisions. Known as The Supermarket Guru®, he has worked with some of the most prestigious companies and trade associations worldwide. As one of America's leading consumer trend-watchers and analysts, Phil is a speaker and author, and is recognized on television, radio and in print for his expertise. For twenty plus years Phil has served as food trends editor and correspondent for NBC News' Today show, reporting on consumer trends and showcasing new products, as well as regular appearances on ABC's The View, FOX Business, Dr. Oz, The Oprah Winfrey Show, 20/20, CNN, CNBC, FOX, and local television morning and news programs throughout the country. For almost two decades, Phil hosted the syndicated show Shopping Smart on the WOR Radio Network and now hosts the webcasts/podcasts The Lempert Report LIVE, Lost in the Supermarket and the U.S. Farmers & Ranchers Alliance's Farm, Food, Facts available on all podcast platforms.Phil Lempert was one of the pioneers of the new information media, founding SupermarketGuru.com in 1994. The website is now one of the leading food and health resources on the Internet, visited by more than 9 million people each year. SupermarketGuru.com offers original video and editorial content on food and retail trends, food and beverage product ratings, analysis of trends in food marketing and retail, and features health advice, nutrition news and many other resources to empower both the food industry and consumers.Phil is the founder and editor of The Lempert Report and also the founder of the Retail Dietitians Business Alliance which was acquired by the Association for Retail and Consumer Professionals in 2022. He is is the author of Being the Shopper and Healthy, Wealthy & Wise. His previous books include: Phil Lempert's Supermarket Shopping & Value Guide, Top Ten Trends for Baby Boomers and Crisis Management: A Workbook for...

(2:00) - Honey, the 3D print-I mean, dessert-is ready!This episode was brought to you by Mouser, our favorite place to get electronics parts for any project, whether it be a hobby at home or a prototype for work. Click HERE to learn about how additive manufacturing is being leveraged for industry 4.0!

This episode is also available as a blog post: https://thecitylife.org/2022/08/25/new-73-million-food-manufacturing-plant/ --- This episode is sponsored by · Anchor: The easiest way to make a podcast. https://anchor.fm/app --- Send in a voice message: https://anchor.fm/citylifeorg/message Support this podcast: https://anchor.fm/citylifeorg/support

Topics covered include trends shaping the better-for-you bakery space, how "free-from" diets are influencing bakery formulations, and why this category is poised to grow even more in the coming years.

Martha Hoover had zero restaurant experience prior to 1989; up to this point, she was a sex crime prosecutor. Not having any experience did not stop her, and neither did the sexism from her male counterparts. She would soon prove them wrong with the creation of  Café Patachou. Now, 33 years later, Café Patachou scaled to become Patachou Inc. where Martha is the owner/operator of 6 unique brands (Café Patachou, Petite Chou, Napolese, Public Greens, Bar 114, and Apocolypse Burger) consisting of 14 total locations across Indianapolis. In addition, she has created The Patachou Foundation where she and her team directly feeds and educates 1,000 food-insecure children in Indianapolis. Check out episode 745 with Chris Schultz about knowing when to scale as mentioned in today's episode! Check out episode 910 with Kristen Barnette as mentioned in today's episode! Check out episode 760 with Nick Sarillo as mentioned in today's episode! Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "The perception of abundance creates disdain for resources." In this episode with Martha Hoover we will discuss: The creation of waste in our industry, waste of all kinds Is it possible to achieve "work/life balance" ever? Opening a restaurant with no prior restaurant experience The price of food The difference between cash flow and profit Passionate about food When to scale How to scale Restaurant industry awards Today's sponsor: At Popmenu, we know that in today's world, a great hospitality experience usually begins online. Keeping the conversation with guests going beyond the meal also requires simple, powerful, fun technology capable of expression through all kinds of channels. Our team takes pride in helping restaurants put their best foot forward digitally so they can focus on what they do best. We think PDF menus are super boring, we believe 3rd party platforms have had too much say in how consumers find their next dining experience and we deeply feel that sharing your beautiful menu doesn't have to be so difficult, time-consuming and expensive. As a listener of the Restaurant Unstoppable, you'll receive $100 off your first month of Popmenu! 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. Join the 60-day Restaurant Systems Pro FREE TRAINING. This is something that has never been done before. This 60-day event is at no cost to you, but it is not for everyone. Fred Langley, CEO of Restaurant Systems Pro, will lead a group of restaurateurs through the Restaurant Systems Pro software and set up the systems for your restaurant. During the 60 days, Fred will walk you through the Restaurant Systems Pro Process and help you crush the following goals: Recipe Costing Cards; Guidance in your books for accounting; Cash controls; Sales Forecasting(With Accuracy); Checklists; Budgeting for the entire year; Scheduling for profit; More butts in seats and more… Click Here to learn more. Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Delusion What is your biggest weakness? Delusion What's one thing you ask or look for when interviewing/growing your team? How does this person fit in with our values? What's a current challenge? How are you dealing with it? Maintaining relevancy and continuing to operate an organization that is distinguished from other restaurants Share one code of conduct or behavior you teach your team. Respect What is one uncommon standard of service you teach your staff? Sheer understanding that people come to our restaurants for a reprieve from their life What's one book we must read to become a better person or restaurant owner? Imaginable by Jane McGonigal GET THIS BOOK FOR FREE AT AUDIBLE.COM  What's one piece of technology you've adopted within your restaurant walls and how has it influence operations? Foodager - Craftable If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Do unto others as you would do to yourself Know thyself Aways speak truth to power Contact info: Email: martha@cafepatachou.com Website: https://www.patachouinc.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Martha Hoover for joining me for another awesome episode. Until next time! Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

www.dozuki.com/podcastShow Notes:1:30 - 2:41  // The importance of employee confidence2:45 - 8:20 // High levels of workforce turnover in Food & Beverage manufacturing and production impacts8:21 - 9:55 // Practical solutions the root problem of poor training programs and missed production targets9:55 - 11:35 // Real tips to capturing expert knowledge to share with the new, inexperienced workforce11:35 - 15:28 // Engaging your retiring workforce to produce training content and capture process standards with digital tools. Younger and older generations working together — give them the "why"15:28 - 17:30 // Doing job shadowing the right way — developing a standard to train from it the future — consistency is key17:30 - 19:30 // Amplifying decades of expert knowledge before it retires — who is responsible?19:30 - 24:15 // Automation and the need for human expertise and training24:15 - 26:46 // The future of food and beverage manufacturingFollow Kiley Becker on LinkedIn Follow Brian Sallee on LinkedIn

Becki Schultz in an Executive at a Food Manufacturing company and the Founder and Owner of a small business Gather + Company. She has a Bachelors Degree in Psychology and a Masters Degree in Organizational leadership.In today's episode you will find: - Becki's career journey and why she felt compelled to start a small business- How motherhood impacted her career - The impact of journaling on personal development- How gathering with other like-minded women can impact your growth journeyFor more from Becki, go to: http://gatherandco.org/For more from Erin go to: @LoveRaisingUswww.theunitedstateofus.com

Today Sam and John are joined by a culinary chef and Catholic, Jim Churches to discuss his life as a chef and how we as men can appreciate and find a deeper meaning in food. We talk about his life as a professional chef, his Catholic faith and how it enters his kitchen, how to make an amazing steak, and what one ingredient makes everything better. Homeschool Connections Cooking Course with Jim Churches - homeschoolconnections.com forthcoming for the 2022/2023 school year. Email them at homeschoolconnections@gmail.com for questions. Jim Churches has over 29 years of Foodservice Experience, with 19 years as a Corporate Executive Chef in Food Manufacturing. He is the Culinary advisor to many High school/College culinary programs. He is also a culinary advisory board member and content contributor for Chef Magazine. In addition to numerous awards, he is a Certified Executive Chef and Certified Culinary Administrator with the American Culinary Federation. Jim has 3 children and runs a number of Catholic charitable campaigns where he can donate his skills to help parishes, pregnancy centers, and children in need.  -- SUPPORT THE CATHOLIC GENTLEMAN -- https://www.patreon.com/catholicgentleman Learn more about your ad choices. Visit megaphone.fm/adchoices

Chef Pierre Hilzim, President of Kajun Kettle Foods, is a NOLA native who learned to cook at the tender age of ten from his father, the Executive Director of the Louisiana Restaurant Association. After spending several years running high-end restaurants in San Francisco and designing kitchens for award-winning chefs from Italy, Chef Pierre returned home in 1981 to found Kajun Kettle Foods. The chef named his signature dish, the Crawfish Monica, after his wife and partner, Monica Davidson, who joined Kajun Kettle shortly after its creation. She has a degree in linguistics from UC Berkeley and has lived in five countries; in addition to English, Monica speaks French, Spanish, and German. Her early career was as an executive with Macy's, California. Monica now manages Kajun Kettle's Personnel, Marketing and Public Relations Departments. Today's feature affiliate: Bentobox. In need of a restaurant website? Click this link to find out why so many of my guests use Bentobox! Show notes… Calls to ACTION!!! Join Restaurant Unstoppable Network and get your first 30 days on me!  Connect with my past guest and a community of superfans. Subscribe to the Restaurant Unstoppable YouTube Channel Join the private Unstoppable Facebook Group Join the email list! (Scroll Down to get the Vendor List!) Favorite success quote or mantra: "If you don't love it, you will live it, so learn to fall in love with it." "Most people underestimate the power of great food." In this episode with Chef Pierre Hilzim and Monica Davidson we will discuss: The seasonal nature of retail and restaurants The benefits to being multilingual Squashing bribery and corruption in a restaurant What is a Research Chef? Food manufacturing and processing The power of networking Food science Going into business with family/spouses? Women business owners Trademarking a product or menu item Today's sponsor: 7shifts is a modern labor management platform, designed by restaurateurs, for restaurateurs. Effectively labor management is more important than ever to ensure profitability and restaurant success. Trusted by over 400,000 restaurant professionals, 7shifts gives you the tools you need to streamline labor operations, communicate with your team, and retain your talent. Best of all 7shifts integrates with the POS and Payroll systems you already use and trust (like Toast!) turning labor into a competitive advantage for your business. Restaurant Unstoppable members get 3 months, absolutely free. Talk To The Manager – Nowadays, most guests don't want to call you on the phone or give you their feedback face-to-face. With TalkToTheManager, guests can avoid making a scene by sending you comments and questions anonymously by text message, allowing you to respond and handle issues in real-time. It's easy to set up and simple to use for both staff and visitors. No software integration. No downloads, and no apps to install. Over 20,000 restaurants trust ChowNow (chownow.com/unstoppable) for their online ordering. With ChowNow, you'll take control of your online presence, connect with more local diners, and keep your hard-earned profits. Join the free ChowNow Marketplace to reach new customers without commissions. Want to go big? Put your restaurant in the spotlight with ChowNow Direct—a full suite of branded ordering and marketing tools, including your own app! For a limited time, Restaurant Unstoppable listeners save 30% on a ChowNow Direct annual plan.   Knowledge bombs Which "it factor" habit, trait, or characteristic you believe most contributes to your success? Pierre: Passion Monica: Passion What is your biggest weakness? Pierre: Get tired Monica: Passion What's one question you ask or thing you look for during an interview? Pierre: Passion Monica: Integrity What's a current challenge? How are you dealing with it? Pierre: Keeping everything focused Monica: COVID Share one code of conduct or behavior you teach your team. Pierre: Respect Monica: Caring about the customer What is one uncommon standard of service you teach your staff? Pierre: Do all that's possible Monica: Learn as much as you can about your customer What's one book we must read to become a better person or restaurant owner? Setting The Table by Danny Meyer GET THIS BOOK FOR FREE AT AUDIBLE.COM  What is something restaurateurs don't do well enough or often enough? Pierre: Recognize their employees Monica: Recognize how important the guest is If you got the news that you'd be leaving this world tomorrow and all memories of you, your work, and your restaurants would be lost with your departure with the exception of 3 pieces of wisdom you could leave behind for the good of humanity, what would they be? Pierre: Passion, love, stick to it Monica: Don't forget the people that helped you get to where you are, give back to your community, appreciate the wonder and fun and power of food Contact info: Website: kajunkettle.com Email for Pierre: philzim@kajunkettle.com Email for Monica: mdavidson@kajunkettle.com Thanks for listening! Thanks so much for joining today! Have some feedback you'd like to share? Leave a note in the comment section below! If you enjoyed this episode, please share it using the social media buttons you see at the top of the post. Also, please leave an honest review for the Restaurant Unstoppable Podcast on iTunes! Ratings and reviews are extremely helpful and greatly appreciated! They do matter in the rankings of the show, and I read each and every one of them. And finally, don't forget to subscribe to the show on iTunes to get automatic updates. Huge thanks to Chef Pierre Hilzim and Monica Davidson for joining me for another awesome episode. Until next time!   Restaurant Unstoppable is a free podcast. One of the ways I'm able to make it free is by earning a commission when sharing certain products with you. I've made it a core value to only share tools, resources, and services my guest mentors have recommend, first. If you're finding value in my podcast, please use my links!

Nearly 30 years of Food Manufacturing and Operations experience and a proven record of improving Safety, Quality, Service and Costs. I started my career as an engineer building and designing Food Manufacturing processes and now have run large multi-facility operations for Pepsi, Dean Foods, Pinnacle Foods, Blue Apron and now Ventura Foods.

“Create your own luck. Get out there, eat right, wear good supportive shoes, and build the change you want to see in the world.”On this week's episode of the Eat Green Make Green Podcast I sit down with the rebellious Christie Lagally. Christie is a former Boeing Engineer who holds multiple manufacturing tech patents and is now the Founder & CEO of Rebellyous Foods.  We talk about Christie's path as an engineer to founding Rebellyous, how Rebellyous is changing the way plant-based meat is manufactured, her experience as a woman in very male-dominated fields, her advice to women in business, the advantages of plant-based chicken nuggets, how sharing her “why” makes her business more authentic, how she accomplishes big goals, and how to build the change you want to see in the world.Show NotesRebellyous WebsiteRebellyous InstagramChristie's LinkedIn

Welcome to the third episode of the Today in Manufacturing Podcast, a new podcast brought to you by the editors from Manufacturing.net, Industrial Equipment News (IEN), Manufacturing Business Technology, Food Manufacturing, Industrial Maintenance & Plant Operations (IMPO), Design & Development Today and Industrial Distribution.In each episode, we discuss the five biggest stories in manufacturing, and the implications they have on the industry moving forward. This week, we discuss:5. Why the Power Grid Failed in Texas and Beyond4. First Look at 'The New Air Force One: Flying Fortress'3. Volkswagen a 'Victim' in EV Battery Spat2. New Details Emerge on Jetpack Mystery Man1. Russia Makes Shotgun for HipstersIn Case You Missed It:- Cannabis Creating Jobs Faster than Any Other American Industry- Jaguar to go All-Electric by 2025- Affordable Robots Could be Used by PolicePlease make sure to like, subscribe and share the podcast. You could also help us out a lot by giving the podcast a positive review on Apple podcast or whatever platform you use.Finally, to email the podcast, you can reach any of us at Jeff, Anna or David (at) ien.com, with “Email the Podcast” in the subject line.

Today in Manufacturing is a new podcast brought to you by the editors from Manufacturing.net, Industrial Equipment News (IEN), Manufacturing Business Technology, Food Manufacturing, Industrial Maintenance & Plant Operations (IMPO), Design & Development Today and Industrial Distribution.In each episode, we discuss the five biggest stories in manufacturing, and the implications they have on the industry moving forward. This week, we discuss:5. Electric Air Taxis to Zip People to Airports4. Fallout at Hyundai, Kia After Apple Car Talks Break Down3. Hackers Breach Treatment Plant, Try to Poison Water2. 28 Garment Workers Killed in Flooded Factory1. Aunt Jemima Rebranded as Pearl Milling CompanyIn Case You Missed It:- Subaru Blames Entire Recall on Single Factory Worker- New Mexican Electricity Law- Heineken to Cut 8,000 JobsTo email the podcast, please send questions to david (at) ien.com with the subject line "Email the Podcast." 

Today in Manufacturing is a new podcast brought to you by the editors from Manufacturing.net, Industrial Equipment News (IEN), Manufacturing Business Technology, Food Manufacturing, Industrial Maintenance & Plant Operations (IMPO), Design & Development Today and Industrial Distribution. In each episode, we discuss the five biggest stories in the manufacturing, and the implications they have on the industry moving forward. This week, we discuss: 5: Aerospace Plant Closing in Washington; 130 Jobs Lost4: System in Deadly Leak Was Recently Installed3: SpaceX's Starship Test Ends with Another Fiery Blast 2. MIT Backs Engineer Charged in China Crackdown1: Dodge Says Supercharged V8's Days Are NumberedHonorable mentions: - Jeff Bezos Stepping Down as Amazon CEO Later This Year- Harley Offers Equity to Factory WorkersTo email the podcast, please send questions to david@ien.com with the subject line "Email the Podcast."

You may recognize Dave Kempe from previously being on the podcast talking about his role with NUSH Foods and what the brand as a whole stands for as well as his personal story. Check those episodes out here: https://the-grey-matters-podcast.simplecast.com/episodes/the-grey-matters-podcast-17-dave-kempe-nush-foodshttps://the-grey-matters-podcast.simplecast.com/episodes/the-grey-matters-podcast-ep22-dave-kempe-you-cant-win-if-you-stopSUBSCRIBE to The Grey Matters Podcast https://podcasts.apple.com/us/podcast/the-grey-matters-podcast/id1475573434Josh Perrywww.JoshPerryBMX.comInstagram.com/JoshPerryBMXDave KempeInstagram.com/Dave_kempeMusic by: Rowlanwww.youtube.com/rowlanInstagram.com/Rowlan