Podcasts about food service

Today, on Karl and Crew, we continued our weekly theme of “Back to School” with some of the professors and staff from the Moody Bible Institute (MBI). First, we had Dr. Elizabeth Smith join us to talk about her Social Work Practices course and new 3-year online degree programs available at Moody. Dr. Smith is the Associate Dean of Academics for Moody Online and the Program Head of the Children and Family Ministry. She is also a Professor for Moody Online and on the Chicago campus. We then had Allie Marie Smith join us to discuss the effects of social media on our mental health. Allie is an award-winning author, speaker, entrepreneur, life coach, and podcast host. She is also the founder and CEO of Wonderfully Made, a non-profit that empowers girls and women to know their God-given value, identity, and purpose through flourishing lives and vibrant mental health. She is also the author of “Social Media Reset: A 30-Day Guided Journey to Unplug, Reconnect with God, Reclaim Your Joy.” We then discussed how, when we renew our minds, we will be able to discern the Will of God, and this is affirmed in Romans 12:1-2. Then we had Dr. William Washington join us to discuss the happenings at the MBI Chicago Campus. Dr. Washington is Vice President of Student Life and Enrollment at MBI. He oversees the departments of Academic Records, Admissions, Counseling, Residence Life, Health Service, Student Activities & Orientation, Food Service, Central Post Office, and Student Life. You can hear the highlights of today's program on the Karl and Crew Showcast. If you're looking to hear a particular segment from the show, look at the following time stamps: Discerning the Will of God [10:35-17:58 ] Dr. Elizabeth Smith Interview (Moody Online) [18:07- 29:55] Allie Marie Smith Interview (Mental Health) [37:12- 44:18] Dr. William Washington Interview (Moody Chicago) [44:28-51:34 ] Karl and Crew airs live weekday mornings from 5-9 a.m. Central Time. Click this link for ways to listen in your area! https://www.moodyradio.org/ways-to-listen/Donate to Moody Radio: http://moodyradio.org/donateto/morningshowSee omnystudio.com/listener for privacy information.

In this conversation, Scot Masters, an expert in dining services and senior living, shares his journey from restaurant kitchens to leading dining experiences in senior living communities. He discusses the unique challenges and opportunities in this sector, emphasizing the importance of creating meaningful dining experiences for residents. Scot highlights trends in the industry, the role of technology, and the significance of investing in food service leadership. He also reflects on the importance of relationships in enhancing the dining experience and the impact of spontaneity in creating memorable moments for residents.Guest: Scot Masters, Founder & Principal Consultant, Masters Consulting GroupScot Masters is the founder and principal consultant of Masters Consulting Solutions. With decades of experience across restaurants, hotels, and senior living communities, Scot brings a dynamic blend of operational expertise and human-first leadership. He's helped hundreds of communities transform their dining services into strategic, culture-building assets.Chapters00:00 Introduction to Scott Masters and His Journey03:04 The Impact of Dining in Senior Living09:07 Trends in Senior Living Dining Services11:31 Navigating Operations: In-House vs. Contracting17:30 The Role of Technology in Food Service23:41 Embracing Relationships in Senior Living26:24 Final Thoughts on Food Service in Senior LivingSEO Meta DescriptionHow can spontaneity and hospitality transform senior living dining? Consultant Scot Masters shares insights on emotional impact, AI trends, and elevating food service into a true experience.

Today, on Karl and Crew, we continued our weekly theme of “Back to School” with some of the professors and staff from the Moody Bible Institute (MBI). First, we had Dr. Elizabeth Smith join us to talk about her Social Work Practices course and new 3-year online degree programs available at Moody. Dr. Smith is the Associate Dean of Academics for Moody Online and the Program Head of the Children and Family Ministry. She is also a Professor for Moody Online and on the Chicago campus. We then had Allie Marie Smith join us to discuss the effects of social media on our mental health. Allie is an award-winning author, speaker, entrepreneur, life coach, and podcast host. She is also the founder and CEO of Wonderfully Made, a non-profit that empowers girls and women to know their God-given value, identity, and purpose through flourishing lives and vibrant mental health. She is also the author of “Social Media Reset: A 30-Day Guided Journey to Unplug, Reconnect with God, Reclaim Your Joy.” We then discussed how, when we renew our minds, we will be able to discern the Will of God, and this is affirmed in Romans 12:1-2. Then we had Dr. William Washington join us to discuss the happenings at the MBI Chicago Campus. Dr. Washington is Vice President of Student Life and Enrollment at MBI. He oversees the departments of Academic Records, Admissions, Counseling, Residence Life, Health Service, Student Activities & Orientation, Food Service, Central Post Office, and Student Life. You can hear the highlights of today's program on the Karl and Crew Showcast. If you're looking to hear a particular segment from the show, look at the following time stamps: Discerning the Will of God [10:35-17:58 ] Dr. Elizabeth Smith Interview (Moody Online) [18:07- 29:55] Allie Marie Smith Interview (Mental Health) [37:12- 44:18] Dr. William Washington Interview (Moody Chicago) [44:28-51:34 ] Karl and Crew airs live weekday mornings from 5-9 a.m. Central Time. Click this link for ways to listen in your area! https://www.moodyradio.org/ways-to-listen/Donate to Moody Radio: http://moodyradio.org/donateto/morningshowSee omnystudio.com/listener for privacy information.

Today, on Karl and Crew, we continued our weekly theme of “Back to School” with some of the professors and staff from the Moody Bible Institute (MBI). First, we had Dr. Elizabeth Smith join us to talk about her Social Work Practices course and new 3-year online degree programs available at Moody. Dr. Smith is the Associate Dean of Academics for Moody Online and the Program Head of the Children and Family Ministry. She is also a Professor for Moody Online and on the Chicago campus. We then had Allie Marie Smith join us to discuss the effects of social media on our mental health. Allie is an award-winning author, speaker, entrepreneur, life coach, and podcast host. She is also the founder and CEO of Wonderfully Made, a non-profit that empowers girls and women to know their God-given value, identity, and purpose through flourishing lives and vibrant mental health. She is also the author of “Social Media Reset: A 30-Day Guided Journey to Unplug, Reconnect with God, Reclaim Your Joy.” We then discussed how, when we renew our minds, we will be able to discern the Will of God, and this is affirmed in Romans 12:1-2. Then we had Dr. William Washington join us to discuss the happenings at the MBI Chicago Campus. Dr. Washington is Vice President of Student Life and Enrollment at MBI. He oversees the departments of Academic Records, Admissions, Counseling, Residence Life, Health Service, Student Activities & Orientation, Food Service, Central Post Office, and Student Life. You can hear the highlights of today's program on the Karl and Crew Showcast. If you're looking to hear a particular segment from the show, look at the following time stamps: Discerning the Will of God [10:35-17:58 ] Dr. Elizabeth Smith Interview (Moody Online) [18:07- 29:55] Allie Marie Smith Interview (Mental Health) [37:12- 44:18] Dr. William Washington Interview (Moody Chicago) [44:28-51:34 ] Karl and Crew airs live weekday mornings from 5-9 a.m. Central Time. Click this link for ways to listen in your area! https://www.moodyradio.org/ways-to-listen/Donate to Moody Radio: http://moodyradio.org/donateto/morningshowSee omnystudio.com/listener for privacy information.

Today, on Karl and Crew, we continued our weekly theme of “Back to School” with some of the professors and staff from the Moody Bible Institute (MBI). First, we had Dr. Elizabeth Smith join us to talk about her Social Work Practices course and new 3-year online degree programs available at Moody. Dr. Smith is the Associate Dean of Academics for Moody Online and the Program Head of the Children and Family Ministry. She is also a Professor for Moody Online and on the Chicago campus. We then had Allie Marie Smith join us to discuss the effects of social media on our mental health. Allie is an award-winning author, speaker, entrepreneur, life coach, and podcast host. She is also the founder and CEO of Wonderfully Made, a non-profit that empowers girls and women to know their God-given value, identity, and purpose through flourishing lives and vibrant mental health. She is also the author of “Social Media Reset: A 30-Day Guided Journey to Unplug, Reconnect with God, Reclaim Your Joy.” We then discussed how, when we renew our minds, we will be able to discern the Will of God, and this is affirmed in Romans 12:1-2. Then we had Dr. William Washington join us to discuss the happenings at the MBI Chicago Campus. Dr. Washington is Vice President of Student Life and Enrollment at MBI. He oversees the departments of Academic Records, Admissions, Counseling, Residence Life, Health Service, Student Activities & Orientation, Food Service, Central Post Office, and Student Life. You can hear the highlights of today's program on the Karl and Crew Showcast. If you're looking to hear a particular segment from the show, look at the following time stamps: Discerning the Will of God [10:35-17:58 ] Dr. Elizabeth Smith Interview (Moody Online) [18:07- 29:55] Allie Marie Smith Interview (Mental Health) [37:12- 44:18] Dr. William Washington Interview (Moody Chicago) [44:28-51:34 ] Karl and Crew airs live weekday mornings from 5-9 a.m. Central Time. Click this link for ways to listen in your area! https://www.moodyradio.org/ways-to-listen/Donate to Moody Radio: http://moodyradio.org/donateto/morningshowSee omnystudio.com/listener for privacy information.

Today, on Karl and Crew, we continued our weekly theme of “Back to School” with some of the professors and staff from the Moody Bible Institute (MBI). First, we had Dr. Elizabeth Smith join us to talk about her Social Work Practices course and new 3-year online degree programs available at Moody. Dr. Smith is the Associate Dean of Academics for Moody Online and the Program Head of the Children and Family Ministry. She is also a Professor for Moody Online and on the Chicago campus. We then had Allie Marie Smith join us to discuss the effects of social media on our mental health. Allie is an award-winning author, speaker, entrepreneur, life coach, and podcast host. She is also the founder and CEO of Wonderfully Made, a non-profit that empowers girls and women to know their God-given value, identity, and purpose through flourishing lives and vibrant mental health. She is also the author of “Social Media Reset: A 30-Day Guided Journey to Unplug, Reconnect with God, Reclaim Your Joy.” We then discussed how, when we renew our minds, we will be able to discern the Will of God, and this is affirmed in Romans 12:1-2. Then we had Dr. William Washington join us to discuss the happenings at the MBI Chicago Campus. Dr. Washington is Vice President of Student Life and Enrollment at MBI. He oversees the departments of Academic Records, Admissions, Counseling, Residence Life, Health Service, Student Activities & Orientation, Food Service, Central Post Office, and Student Life. You can hear the highlights of today's program on the Karl and Crew Showcast. If you're looking to hear a particular segment from the show, look at the following time stamps: Discerning the Will of God [10:35-17:58 ] Dr. Elizabeth Smith Interview (Moody Online) [18:07- 29:55] Allie Marie Smith Interview (Mental Health) [37:12- 44:18] Dr. William Washington Interview (Moody Chicago) [44:28-51:34 ] Karl and Crew airs live weekday mornings from 5-9 a.m. Central Time. Click this link for ways to listen in your area! https://www.moodyradio.org/ways-to-listen/Donate to Moody Radio: http://moodyradio.org/donateto/morningshowSee omnystudio.com/listener for privacy information.

Today, on Karl and Crew, we continued our weekly theme of “Back to School” with some of the professors and staff from the Moody Bible Institute (MBI). First, we had Dr. Elizabeth Smith join us to talk about her Social Work Practices course and new 3-year online degree programs available at Moody. Dr. Smith is the Associate Dean of Academics for Moody Online and the Program Head of the Children and Family Ministry. She is also a Professor for Moody Online and on the Chicago campus. We then had Allie Marie Smith join us to discuss the effects of social media on our mental health. Allie is an award-winning author, speaker, entrepreneur, life coach, and podcast host. She is also the founder and CEO of Wonderfully Made, a non-profit that empowers girls and women to know their God-given value, identity, and purpose through flourishing lives and vibrant mental health. She is also the author of “Social Media Reset: A 30-Day Guided Journey to Unplug, Reconnect with God, Reclaim Your Joy.” We then discussed how, when we renew our minds, we will be able to discern the Will of God, and this is affirmed in Romans 12:1-2. Then we had Dr. William Washington join us to discuss the happenings at the MBI Chicago Campus. Dr. Washington is Vice President of Student Life and Enrollment at MBI. He oversees the departments of Academic Records, Admissions, Counseling, Residence Life, Health Service, Student Activities & Orientation, Food Service, Central Post Office, and Student Life. You can hear the highlights of today's program on the Karl and Crew Showcast. If you're looking to hear a particular segment from the show, look at the following time stamps: Discerning the Will of God [10:35-17:58 ] Dr. Elizabeth Smith Interview (Moody Online) [18:07- 29:55] Allie Marie Smith Interview (Mental Health) [37:12- 44:18] Dr. William Washington Interview (Moody Chicago) [44:28-51:34 ] Karl and Crew airs live weekday mornings from 5-9 a.m. Central Time. Click this link for ways to listen in your area! https://www.moodyradio.org/ways-to-listen/Donate to Moody Radio: http://moodyradio.org/donateto/morningshowSee omnystudio.com/listener for privacy information.

Today, on Karl and Crew, we continued our weekly theme of “Back to School” with some of the professors and staff from the Moody Bible Institute (MBI). First, we had Dr. Elizabeth Smith join us to talk about her Social Work Practices course and new 3-year online degree programs available at Moody. Dr. Smith is the Associate Dean of Academics for Moody Online and the Program Head of the Children and Family Ministry. She is also a Professor for Moody Online and on the Chicago campus. We then had Allie Marie Smith join us to discuss the effects of social media on our mental health. Allie is an award-winning author, speaker, entrepreneur, life coach, and podcast host. She is also the founder and CEO of Wonderfully Made, a non-profit that empowers girls and women to know their God-given value, identity, and purpose through flourishing lives and vibrant mental health. She is also the author of “Social Media Reset: A 30-Day Guided Journey to Unplug, Reconnect with God, Reclaim Your Joy.” We then discussed how, when we renew our minds, we will be able to discern the Will of God, and this is affirmed in Romans 12:1-2. Then we had Dr. William Washington join us to discuss the happenings at the MBI Chicago Campus. Dr. Washington is Vice President of Student Life and Enrollment at MBI. He oversees the departments of Academic Records, Admissions, Counseling, Residence Life, Health Service, Student Activities & Orientation, Food Service, Central Post Office, and Student Life. You can hear the highlights of today's program on the Karl and Crew Showcast. If you're looking to hear a particular segment from the show, look at the following time stamps: Discerning the Will of God [10:35-17:58 ] Dr. Elizabeth Smith Interview (Moody Online) [18:07- 29:55] Allie Marie Smith Interview (Mental Health) [37:12- 44:18] Dr. William Washington Interview (Moody Chicago) [44:28-51:34 ] Karl and Crew airs live weekday mornings from 5-9 a.m. Central Time. Click this link for ways to listen in your area! https://www.moodyradio.org/ways-to-listen/Donate to Moody Radio: http://moodyradio.org/donateto/morningshowSee omnystudio.com/listener for privacy information.

How can plant-based oils help solve some of the food industry's biggest challenges? From reducing greenhouse gas emissions to cutting costs, while maintaining great taste, plant-based oils are emerging as a powerful solution for manufacturers facing mounting pressure to deliver sustainable, affordable, and delicious products. But with concerns around deforestation and responsible sourcing, how do we harness their benefits without causing more harm? In this episode of the Food Matters Live podcast, made in partnership with AAK, we explore how innovative plant-based oil technologies are transforming everything from butter and dairy alternatives to chocolate and hybrid meats. We dive deep into Life Cycle Assessment tools, that help customers reduce their carbon footprint, discover how removing the "mediator" (livestock) can dramatically cut emissions, and tackle the complex conversation around palm oil. Our guests share real-world examples of how these solutions are helping manufacturers balance competing demands: delivering better taste, better health, better sustainability, and better costs all at once. AAK are a lead partner for the Food Matters Live events in Rotterdam and Ascot. AAK AAK are experts in plant-based oils and fats, the value-adding ingredients in many products people love to consume. They make these products better tasting, healthier, and more sustainable. At the heart of AAK's offer is Customer Co-Development, combining their desire to understand what Making Better Happen™ means for each customer, with the unique flexibility of their production assets, and deep knowledge of products and industries, including Chocolate & Confectionery, Bakery, Dairy, Plant-based Foods, Special Nutrition, Foodservice, and Personal Care. Meet AAK at Food Matters Live in Ascot and Rotterdam where they will be showcasing their innovative ingredient solutions and discussing solutions to real-world challenges around functionality, sustainability, and cost optimization.

Sorry for the delay, we were on vacation on Friday. Market Updates for last week below!BEEF: Prices keep climbing across the board – ribeyes, tenderloins, chucks, and rounds are all on fire. With packers still losing money, production dropping, and the Southern border closed to live animal imports, pressure is building. Relief may come after Labor Day – but will it be too little, too late?POULTRY: Chicken stays strong with production up and demand steady – wings are flat for now while breasts and tenders ease a bit. Football season could give wings a lift, but the real watch is Avian Flu: after six clean weeks, a new case breaks the streak. Will cooler weather bring more trouble?GRAINS: Harvest is underway and while yields look good, they're not record-shattering just yet. Corn is holding under $4 for a third straight week, soy is showing some strength on export demand, and wheat is slipping. The market looks steady – but will exports or tariffs be the wild card?PORK: Bellies look like they've peaked, slipping back to $182 from last week's $194 – and likely heading lower into fall. With butts and loins down and ribs steady, pork remains one of the best buys on the menu. But is this the break buyers have been waiting for, or just a seasonal pause?DAIRY: After a couple of big weeks higher, the market eased back – barrel down 1½, block steady, and butter slipping just ½. The push has cooled for now, but will those gains start to melt further in the weeks ahead?Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

In this special summer bonus episode of The Food Professor Podcast, Michael LeBlanc sits down with Brian Choi, CEO of The Food Institute, for a candid conversation recorded live at the SIAL Canada show. Born in Calgary and now based in New York, Brian brings a unique global perspective on food, trade, and the evolution of consumer behavior.Brian shares the remarkable story of how he acquired the Food Institute in January 2020—mere weeks before the pandemic upended the world. At that time, the Food Institute was a dated print publication struggling to remain relevant. Within two weeks of acquiring the business, Brian devised a three-point turnaround plan and secured early investment, transforming the brand into a digital-first media, data, and advisory company serving clients across food manufacturing, retail, and foodservice. Today, the Food Institute offers proprietary real-time analytics—drawing from menu data, retail insights, and social listening—akin to a Bloomberg terminal for the food industry.From there, the conversation shifts to the pressing challenges shaping the global food landscape. Brian breaks down the impact of U.S. tariffs on food and beverage markets, noting how they have eroded trust in trade relationships and forced companies to reassess strategies. He explains that unlike the pandemic, where leaders expected a “return to normal,” today's tariff-driven environment represents a systemic shift. Companies must now prepare for lasting volatility, requiring a new generation of leaders skilled in scenario planning, geopolitical awareness, and rapid adaptation.Brian and Michael explore how these trade disruptions may push Canada to diversify away from its overwhelming reliance on U.S. markets, drawing comparisons to Australia's successful diversification strategy. They also discuss the challenges of expanding into complex regions like India and Europe, and the critical need for stronger public-private partnerships to strengthen global trade relationships.Looking to the future, Brian reflects on where he would invest $20 million in the Canadian food sector. His answer? Areas that blend health, wellness, and innovation, particularly cleaner ingredients, nutraceuticals, and underutilized natural resources such as berries rich in antioxidants. While he expresses caution about the long-term implications of GLP-1 drugs like Ozempic, he acknowledges their disruptive influence on consumer eating habits and the opportunities this shift may create for food companies. The Food Professor #podcast is presented by Caddle. About UsDr. Sylvain Charlebois is a Professor in food distribution and policy in the Faculties of Management and Agriculture at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University. Before joining Dalhousie, he was affiliated with the University of Guelph's Arrell Food Institute, which he co-founded. Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. Google Scholar ranks him as one of the world's most cited scholars in food supply chain management, food value chains and traceability.He has authored five books on global food systems, his most recent one published in 2017 by Wiley-Blackwell entitled “Food Safety, Risk Intelligence and Benchmarking”. He has also published over 500 peer-reviewed journal articles in several academic publications. Furthermore, his research has been featured in several newspapers and media groups, including The Lancet, The Economist, the New York Times, the Boston Globe, the Wall Street Journal, Washington Post, BBC, NBC, ABC, Fox News, Foreign Affairs, the Globe & Mail, the National Post and the Toronto Star.Dr. Charlebois sits on a few company boards, and supports many organizations as a special advisor, including some publicly traded companies. Charlebois is also a member of the Scientific Council of the Business Scientific Institute, based in Luxemburg. Dr. Charlebois is a member of the Global Food Traceability Centre's Advisory Board based in Washington DC, and a member of the National Scientific Committee of the Canadian Food Inspection Agency (CFIA) in Ottawa. Michael LeBlanc is the president and founder of M.E. LeBlanc & Company Inc, a senior retail advisor, keynote speaker and now, media entrepreneur. He has been on the front lines of retail industry change for his entire career. Michael has delivered keynotes, hosted fire-side discussions and participated worldwide in thought leadership panels, most recently on the main stage in Toronto at Retail Council of Canada's Retail Marketing conference with leaders from Walmart & Google. He brings 25+ years of brand/retail/marketing & eCommerce leadership experience with Levi's, Black & Decker, Hudson's Bay, CanWest Media, Pandora Jewellery, The Shopping Channel and Retail Council of Canada to his advisory, speaking and media practice.Michael produces and hosts a network of leading retail trade podcasts, including the award-winning No.1 independent retail industry podcast in America, Remarkable Retail with his partner, Dallas-based best-selling author Steve Dennis; Canada's top retail industry podcast The Voice of Retail and Canada's top food industry and one of the top Canadian-produced management independent podcasts in the country, The Food Professor with Dr. Sylvain Charlebois from Dalhousie University in Halifax.Rethink Retail has recognized Michael as one of the top global retail experts for the fourth year in a row, Thinkers 360 has named him on of the Top 50 global thought leaders in retail, RTIH has named him a top 100 global though leader in retail technology and Coresight Research has named Michael a Retail AI Influencer. If you are a BBQ fan, you can tune into Michael's cooking show, Last Request BBQ, on YouTube, Instagram, X and yes, TikTok.Michael is available for keynote presentations helping retailers, brands and retail industry insiders explaining the current state and future of the retail industry in North America and around the world.

BEEF: The summer beef rally isn't slowing down – low production and high demand are keeping prices on the move. Middle meats, chucks, rounds, and grinds are all climbing, setting us up for a pricey Labor Day BBQ. Will the market cool after the holiday, or will tight cattle supplies keep the heat on?POULTRY: Production is running 1% ahead of last year, with demand staying strong as chicken remains the go-to alternative to high beef prices. Wings are steady for now, but will football season send them higher? Six weeks with no new Avian Flu cases – let's keep it going.GRAINS: Corn prices remain under $4 with a record U.S. harvest on the horizon – great for feeders, rough for farmers. But with soy inching up on palm oil tariffs and wheat holding steady, could this calm market be setting the stage for a surprise turn?PORK: Bellies cracked the $200 mark before slipping back – still riding high for now. But with just a few more weeks of seasonal strength left, will the fall bring the big break buyers have been waiting for?DAIRY: Cheese keeps climbing – barrel up 6, block up 4 – but butter's the rebel, dropping 11 points. With baking season buying about to kick off, is the clock ticking on those lower butter prices?Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

In this episode of Titans of Foodservice, host Nick Portillo explores the remarkable journey of Brian Hofmeier, Vice President of J.T.M Food Group, whose leadership has transformed the company's food service division from just 10% to an impressive 95% of total sales. Hoffmeier shares key milestones from his 30-year career, including his instrumental role in launching the groundbreaking commodity processing program for the K12 sector, now a national standard in school food service. Listen as Nick and Brian take a deep dive into the strategies, innovations, and insights that have shaped both Hoffmeier's legacy and the broader food service industry.TIMESTAMPS00:00 - Intro04:12 - Brian Hoffmeier's Journey into Food Service10:56 - The Evolution of JTM's Food Service Business27:29 - Navigating Change in the Food Industry36:22 - The Cost of Innovation37:42 - The Cost of Ingredients in Food ServiceRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

BEEF: Prices are surging in the dead of summer – and it's not slowing down. With record-high cattle costs and packers losing $300 a head, the market's acting more like spring than August… so what's driving this upside?POULTRY: Chicken stays steady – strong production, strong demand, and no big price moves on the horizon. With five weeks flu-free and beef heating up, is poultry about to hold its ground or ride the market wave?GRAINS: Grains keep sliding – with corn dipping under $4 a bushel for the first time in a long while. Soy and wheat are following suit, but could strong soy meal exports shake things up?PORK: Pork bellies bounce back to $189 – and the strength may hold through month's end. But with loins, butts, and ribs slipping, how long will the split market last?DAIRY: The CME heats up – barrel jumps 11, block climbs 12, and butter bucks the trend, sliding 4.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

I'm Josh Kopel, a Michelin-awarded restaurateur and the creator of the Restaurant Scaling System. I've spent decades in the industry, building, scaling, and coaching restaurants to become more profitable and sustainable. On this show, I cut through the noise to give you real, actionable strategies that help independent restaurant owners run smarter, more successful businesses.In this episode, I dive into the critical aspects of profitability in the restaurant industry. I emphasize the importance of effective sales training that prioritizes emotional engagement over just product knowledge. I also share actionable strategies to help restaurant teams connect with guests and sell more effectively by using storytelling and developing a genuine belief in the food they serve.Takeaways:Most restaurant owners think they need more guests.Profit isn't random, it's engineered.Sales doesn't come from knowledge. It comes from conviction.Guests don't buy facts. They buy feelings.Selling isn't about pressure, it's about believing.The best servers are matchmakers.Curiosity builds connection. Emotion builds belief.Empower storytelling over scripting.If your team isn't trained to feel it, they'll never be able to sell it.Make what's working a daily conversation.Chapters00:00 Introduction to Hospitality Insights01:20 The Importance of Profitability Systems02:45 Transforming Team Sales Training05:42 Empowering Teams for Effective SellingIf you've got a marketing or profitability related question for me, email me directly at josh@joshkopel.com and include Office Hours in the subject line. If you'd like to scale the profitability of your restaurant in only 5 days, sign up for our FREE 5 Day Restaurant Profitability Challenge by visiting https://joshkopel.com.

In Episode 22 of Let's Set Your Table, host John D. and co-host Nick D. are joined by fellow HGI team member and Director of Tabletop & Smallwares, Rachel Byerly, and Director of Sales - Northwest at American Metalcraft, Eric Hagge. In this episode, they discuss the evolution of heating solutions in catering, focusing on the transition from traditional chafing fuel to innovative flameless heating technologies like the Buffet Boost. They explore the implications of these changes for operators in the food service industry, particularly in terms of safety and convenience. The conversation also touches on the vibrant and evolving food scene in Chicago, highlighting trends such as fusion cuisine and the resurgence of retro dining experiences.   Takeaways Chafing fuel has been a staple in catering for over 150 years Flameless heating options are becoming increasingly popular The Buffet Boost offers a safer alternative to chafing fuel Operators are looking for more convenient heating solutions Chicago's food scene is diversifying with new cuisines Fusion restaurants are on the rise in Chicago American Metalcraft has evolved from hubcaps to food service The Buffet Boost can hold food at 190 degrees for three hours Innovations in food service are essential for staying relevant The future of catering will likely involve more battery-operated solutions   Chapters 00:00 The Evolution of Heating Solutions in Catering 06:58 Innovations in Flameless Heating Technology 16:46 Trends in the Chicago Food Scene   Links -  Explore our innovative, industry leading lineup of manufacturers we rep at: hodegroup.com -  Visit the Hode Group Chicago Showroom: hodegroupshowroom.com -  Listen to Let's Set Your Table on Apple Podcasts

In this special episode of The Produce Industry Podcast, host Patrick Kelly kicks things off before handing the mic over to Dan and Juanita, reporting live from the show floor at the 2025 IFPA Foodservice Conference!Powered by ZAG Technical Services, this episode highlights the critical role of cybersecurity in keeping the fresh supply chain protected, connected, and efficient.Tune in as Dan and Juanita dive into the energy, insights, and innovation driving this year's event—from fresh product trends to foodservice solutions, and the people shaping the future of produce on the plate. It's boots-on-the-ground coverage you won't want to miss!

This week on Fresh from the Field Fridays from The Produce Industry Network and AgLife Media—Dan the Produce Man and Ross the Produce Boss are live in Monterey at the IFPA Foodservice Summit!Ross is just back from Europe with great photos and stories from produce markets abroad. Dan's got summer treats like Angelcots, Japanese honeydew, and more, plus the latest from this year's IFPA Food Show.It's all happening on Fresh from the Field Fridays—so tune in and turn on!

This week on Fresh from the Field Fridays from The Produce Industry Network and AgLife Media—Dan the Produce Man and Ross the Produce Boss are live in Monterey at the IFPA Foodservice Summit!Ross is just back from Europe with great photos and stories from produce markets abroad. Dan's got summer treats like Angelcots, Japanese honeydew, and more, plus the latest from this year's IFPA Food Show.It's all happening on Fresh from the Field Fridays—so tune in and turn on!

BEEF: The market's still sliding, but not as fast as you'd think with production this tight. Ribeyes and tenderloins? We may have already hit the year's low – so is an expensive holiday season inevitable? Thin meats are dropping, grinds dipped too, but this market's playing a long game.POULTRY: Chicken production is holding strong – wings are steady, breasts are ticking up, and tenders dipped a bit. Demand isn't going anywhere, but will prices stay calm? Plus, we're a month Avian flu-free – can we keep the streak alive?GRAINS: Strong crops, weak exports, and tariff concerns are pushing corn, soy, and wheat lower. Prices are slipping – but is this a true bargain, or just the calm before another shakeup?PORK: The pork market's moving lower – and even bellies are along for the ride. Is this a one-week blip or the start of an early slide? We'll need another week to see where this goes.DAIRY: After weeks of slipping, butter's starting to climb again – but is it just a pause or a new trend? This week's calm might be the quiet before the next churn.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Join host Danica Tormohlen on Trade Show Talk as she dives deep into the trade show industry with Lisa Malikow, Senior Vice President, Restaurant Show for Informa Connect Foodservice.   Malikow shares her impressive career journey, behind-the-scenes highlights from The National Restaurant Association Restaurant, Hotel-Motel Show, and innovative ideas that have shaped the event.   Also, don't miss an exclusive update from Tommy Goodwin, executive vice president for the Exhibitions and Conferences Alliance (ECA), on recent legislative wins and industry developments. Tune in for valuable insights and the latest industry trends!  00:00 Introduction to Trade Show Talk Podcast  00:26 Guest Introduction: Lisa Malikow  01:08 Lisa's Career Journey  04:10 Early Career and First Trade Show Experience  05:20 Advancing in the Trade Show Industry  09:46 Highlights of the The National Restaurant Association Restaurant, Hotel-Motel Show 11:46 Fun and Engagement at the Show  15:51 Innovative Attendee Experiences  27:52 Future Plans and Content Focus  30:18 Introduction to the Mats O Council  30:54 Challenges and Community in Large Show Organizing  35:50 MATSO Meetings and Events  39:09 Rapid Fire Fun Questions  45:29 Advocacy Update with Tommy Goodwin  53:13 Conclusion and Farewell 

Jess witnessed a crazy situation recently...would you have done what she did?

BEEF: The summer slide continues. Ribeyes and strips are dragging the market down, and briskets and grinds are finally dipping – but don't let your guard down just yet. With production still sluggish, we've likely got a few more weeks of softness before fall starts cooking up something new.POULTRY: Demand is driving this market – wings, breasts, and tenders are all on the rise. With summer heat slowing growth and no sign of appetite cooling off, prices could keep climbing. Three Avian Flu-free weeks in a row? Let's hope the streak sticks.GRAINS: Crops look great and prices are steady – for now. With new tariffs on deck and shifting global demand, especially for soy, the calm could break. Keep your eyes peeled… August might shake things up.PORK: Bellies keep climbing – $200 is in sight – while everything else takes a breather. Butts and loins are easing down, making loins a standout value. If you're planning menus, now's the time to think pork.DAIRY: Things are calm in cheese country – just a slight move in block and barrel this week. Butter's taking the stairs down again, and it's not done dropping yet. Could be more room to melt.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Topics Discussed:

The Greatest Leadership Myth in the world today: INDIVIDUALSaccomplish great things.Nothing of SIGNIFICANCE has ever been achieved by an INDIVIDUALacting alone.Below the surface, what seem like SOLO ACTS, are always TEAMEFFORTS.MYTH: INDIVIDUALS accomplish great things.TRUTH: TEAMS accomplish great things.“It takes 10 hands to score a basket.”—John WoodenYou can't accomplish anything of SIGNIFICANCE without a TEAM.Luke 6:12-13 One of those days Jesus went out to a mountainside to pray, andspent the night praying to God.   When morning came, he called his disciples tohim and chose twelve of them, whom he also designated apostles:3 Leadership Lessons From Jesus On Teamwork1. Very few things are as IMPORTANT as the TEAM you SURROUNDYOURSELF with.Vision Caster, Theologian, Teacher/Communicator, Manager, Teambuilder,Creative, Writer, Recruiter, Conflict Arbitrator, Musician, Counselor, FinancialExpert, Construction, Real Estate, Audio/Visual, Graphic Design, (knoweverything about) Kids, Students, College, Adults, Special Needs, Seniors, FoodService, Funerals, Weddings, Social Media, Marketing, Crisis Management,Human Resources, Legal, Web Design, Development, SecurityGod's DREAM for you will be determined by the STRENGTH of the TEAMaround you.2. When choosing a team, prioritize TEAMWORK over TALENT every time.Luke 6:14-16 Simon (whom he named Peter), his brother Andrew, James, John,Philip, Bartholomew, Matthew, Thomas, James son of Alphaeus, Simon who wascalled the Zealot, Judas son of James, and Judas Iscariot, who became a traitor.Acts 4:13   When they saw the courage of Peter and John and realized that theywere unschooled, ordinary men…“Talent wins games, teamwork wins championships.”—Michael JordanActs 4:13 When they saw the courage of Peter and John and realized that they wereunschooled, ordinary men, they were astonished and they took note that these menhad been with Jesus.3. Jesus prioritized INVESTING IN and EMPOWERING His team.Matthew 10:1 Jesus called his twelve disciples together and gave them authorityto cast out evil spirits and to heal every kind of disease and illness.AUTHORITY—the power or right to make decisions.If you want things done RIGHT, you have to do it YOURSELF“It is amazing what you can accomplish if you don't care who gets thecredit.”—Harry TrumanYou can't accomplish anything of significance without a TEAM.Do you have the RIGHT TEAM around you?

BEEF: Beef is finally cooling off—but is it enough? Strip loins and ribeyes are leading the decline, but ground beef and roasts are holding firm. With production still lagging behind last year, could this be the start of a slow slide or just a summer stall?POULTRY: Chicken remains the go-to protein, but how long can it hold? Wings are flying high on demand, breasts and tenders are steady, and production is slightly up. No new Avian Flu reports this week, which is always good news.GRAINS: Soybeans are about to stir things up. Despite strong supply and a promising crop, new demand for biofuel could send prices climbing fast. Will corn and wheat follow suit? Stay tuned.PORK: Bellies keep marching higher, and there's no sign of slowing. While other cuts ease off recent highs, bacon's sizzling summer run looks far from over – will August bring the peak, or just more heat?DAIRY: Dairy takes a dip across the board this week – but is it the bottom, or just the beginning? With block, barrel, and butter all sliding, the market may have more room to melt.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Ahead of speaking on a panel at the conference, Ashley Elzinga joins the podcast to discuss key packaging trends, such as the growing focus on recyclability, compostability, and reuse. And touches on how legislation is shaping packaging decisions and how brands are leveraging packaging as a marketing opportunity.

The iCare Food Service program was founded with the noble purpose of providing support to the surrounding community through a variety of services, one of which is the distribution of food packages and the sale of food ingredients at affordable prices. - Program iCare Food Service ini didirikan dengan tujuan mulia untuk memberikan dukungan kepada komunitas sekitar melalui berbagai layanan, salah satunya adalah distribusi paket makanan dan penjualan bahanb makanan dengan harga terjangkau.

In this episode of “At Your Convenience,” CSP Editor Rachel Gignac talks with Brian Ferguson, chief marketing officer at EG America, Westborough, Massachusetts. Ferguson talks about EG's loyalty program, SmartRewards, the chain's investment in retail media and artificial intelligence and its foodservice offerings.

Beef: Beef prices are finally starting to cool after the July 4th holiday – but how fast will they fall, and which cuts will drop first? With low production still keeping things tight, we're not in freefall territory yet… but if you're buying ribeyes, strips, or grinds, you'll want to hear what's coming next.Poultry: Chicken remains the go-to protein, with wings in tight supply and prices climbing again. Breasts and tenders are steady for now – but with hot summer temps affecting animal intake and a new avian flu case on the radar, will this balanced market stay steady... or tip?Grains: Prices are down across corn, soy, and wheat, but with crops thriving in the fields and new tariffs shaking up export dynamics, how long will this calm last?Pork: Bacon lovers, brace yourselves—bellies are climbing and could hit $200 soon. But beyond bacon? The rest of the pork market is cooling off… for now.Dairy: A calm week on the dairy front—but is it the quiet before a dip? With butter holding steady and cheese prices barely budging, the market might just be gearing up for a slide.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

In this mouthwatering episode, we dive deep into the world of hospitality as we sit down with Erin Walters, CMO of Freddy's. Discover the latest hospitality trends and investment strategies that are reshaping the food service industry. Erin shares insider tips from her experiences with one of the food industry's iconic brands, exploring why frozen custard has become a power play in the market. Join us for a blend of hilarious anecdotes, real-world marketing strategies, and exclusive insights into the hospitality landscape — all made possible by our partnership with Olo, the technology behind unforgettable dining experiences. Stay tuned for a journey filled with laughter, loyalty strategies, and trends that keep you ahead in the hospitality game. Episode Credits:Produced by: Branded Hospitality MediaHosted by: Michael Schatzberg, JImmy FrischlingProducer: Julie ZuckerCreative Director: Adam LevineShow Runner: Drewe RaimiPost Production: Three Cheers Creativewww.thehospitalityhangout.com

In this episode of “At Your Convenience,” CSP Editor Chuck Ulie talks with Liza Salaria, merchandising and foodservice practice lead at Chicago-based W. Capra, from CSP's C-Store Foodservice Forum in Schaumburg, Illinois, in June.Salaria discusses correcting foodservice margin leakage, touching on gross margins, open rings, known loss, unknown loss, supplies and more.

Transformar dados em decisões estratégicas foi um dos temas mais falados na NRA, a feira de Foodservice que o Foodness foi cobrir em Chicago.E não precisa ser difícil começar a coletar esses dados, a IA é uma boa aliada.Com ela dá. pra fazer : roteiro de entrevistas, processos operacionais, análise de vendas, desenho de descrição de cargo, gerenciar compras e estoque, análise de performance, planejamento de produção, produção de posts, legendas e muito mais.Nesse episódio o Matheus Mason, sócio do restaurante Benedito e fundador do Chef AI, deu uma aula de como começar a trilhar esse caminho.Definir claramente a tarefa desejada e o tipo de resposta esperada, fornecer os parâmetros essenciais – sejam eles valores, descrições de cargos ou políticas internas e estabelecer os indicadores de análise para monitorar o desempenho e ajustar a rota conforme necessário.Ter dados limpos vai fazer toda a diferença na estratégia para tomar decisões.

Beef is still riding high – tight supply, strong demand, and prices climbing week after week. But is relief finally in sight? You might want to stock up before the July 4th smoke clears…

In this episode of Titans of Foodservice, host Nick Portillo dives into the proven strategies behind successfully expanding food brands into new markets. Nick unpacks the essential steps brokers take to drive growth, from identifying the right operator profile to building strong distribution networks and leveraging the power of local broker relationships.You'll learn why purposeful sampling, strategic account targeting, and long-term relationship building are critical to gaining traction—and staying there. Nick also explains why growth isn't just about good timing or luck—it's about having a sharp, actionable game plan.TIMESTAMPS00:00 - Intro01:13 - Understanding Market Expansion in Food Service05:39 - Defining Your Ideal Operator Match12:03 - The Importance of Sampling in Food Service Sales13:39 - Growing Your Business in New MarketsRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

Join us inside the IFPA Retail Conference in Frisco, Texas, for three fast-paced conversations with the people shaping the future of fresh produce: Yan Branco, VP of Produce Merchandising at Sobeys Shares how cross-border collaboration—and removing competitive barriers—fuels innovation and keeps produce front and center as “food as medicine” and the “cleanest-burning fuel.” Joe Merenda, President / COO at Misionero Unpacks how regional supply chains are evolving, the power of intimate, decision-maker-driven events, and why right-sized agility lets them launch custom salad kits that drive consumption. Joe Watson, VP of Retail, Foodservice, and Wholesale at IFPA Reflects on the purpose behind this tight-knit gathering, how interactive breakout sessions amplified ideas between supply-side and retail leaders, and what's next for the conference in Phoenix. Special thanks to our sponsors—Misionero, Born Farms, IFCO, SunFed and the International Fresh Produce Association—for making this episode possible.  

With over 90,000 restaurants and a population of more than 40 million, the Golden State offers a dynamic and diverse market that's as competitive as it is promising.This week, Nick unpacks key strategies to boost your sales and marketing efforts and explores what it takes to stand out in such a saturated space. From navigating complex regulations to understanding regional trends and shifting consumer preferences, this conversation is packed with practical insights for anyone looking to succeed in California's fast-paced food service scene.Whether you're a seasoned professional or just starting, this episode will leave you with valuable tools to better understand—and win in—this powerful market.TIMESTAMPS00:00 - Intro03:35 - Understanding the California Food Service Market05:40 - Distribution in California's Food Market14:33 - GPOs and Their Impact on Sales19:41 - California Sales StrategiesRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

Food Service Hashgachah: The Va'ad – Standards, Oversight; Roles – Mashgiach (Ingredients, Bishul Yisroel, Vegetables, Other), Community Rabbi; Small Community Hashgachos – Locations, Shabbos, Partial Certification, Finances, Policies.See seforim by Rabbi Cohen at ⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠⁠www.kashrushalacha.com⁠

BEEFBeef remains pricey and hard to find – and even with harvest back up, prices are still climbing. Are we finally nearing a cooldown, or will thin meats keep leading this market higher into July?POULTRYChicken is still the go-to protein, but are we seeing the first signs of a shift? Breast prices dip slightly, tenders rise again, and wings climb – plus, a glimmer of good news on the avian flu front.GRAINSGrain markets are idling in neutral, with only slight bumps across corn, soy, and wheat. With strong supply and good weather, what would it take to finally shake these markets loose?PORKThe pork market is sizzling – bellies are on a summer run and bacon's about to get pricey. Will anything cool it down, or are we just getting started?Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

In this week's episode, Nick sits down with Alex Strauch, CEO & Founder of Conza—a brand that's making waves with their high-quality sourdough breadcrumbs. Together, they dive into the challenges of food service sales and discuss key tactics for growth and market entry, especially for new brands. Alex shares firsthand experience on navigating supply chains, positioning products for food service buyers, and scaling operations while maintaining quality.Whether you're an emerging brand or looking to sharpen your sales approach, this conversation is packed with strategic insights that will help you accelerate growth and carve out your space in the food service landscape.TIMESTAMPS00:00 - Intro00:26 - Food Service Challenges11:26 - Transitioning to the Food Service Industry20:35 - Navigating Food Service Sales: Strategies and Insights21:09 - Sales Strategies in Food ServiceRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

On this episode we hear about the California Beef Council's Pasture to Plate Beef Tour, which is an in-depth experience that immerses participants in the beef lifecycle production process and engages foodservice, retail, and nutrition professionals. CBC Director of Retail and Foodservice Marketing Christie Van Egmond and CBC Manager, of Producer Education and Engagement Makenzie Coveau explain the history of the tour and its success over the years. Grimmius Cattle Company's Chief Operating Officer Austin Flores also shares why their ranch has participated as a stop in this tour for many years and the details the value he sees in this program. Episode Resources:Connect with Christie about participating in future Pasture to Plate tours by clicking here.Request to join the California Beef Farmers and Ranchers Facebook page to stay up to date with the California Beef Council.Text us your comments, feedback and episode ideas!

There are more than 150,000 convenience stores across the U.S., and while multiple chains make up the majority, these typically small-format stores can vary widely from urban to suburban to rural. To some consumers, it might be the store where they purchase auto fuel. For others, it serves as their local grocer or a place to grab morning coffee. Circana's Anthony Dostal, director of retail insights for the convenience channel, talks about the state of the convenience channel, including consumer behavior, competition, and strategies for growth. Highlights: While location and price remain the primary influencers of convenience store selection, the quality of products and services is becoming an increasingly significant factor. Inflation and economic headwinds are affecting discretionary purchases and driving consumers to look for better value. The competitive arena for c-stores is vast, and includes other convenience stores, grocery, dollar, club, and quick service restaurants. Foodservice is a top opportunity for regaining traffic and sales in c-stores, but other opportunities include expanding private label offerings and leveraging loyalty programs. Some retailers are leaning into digital engagement, including ordering and home delivery.

Topics Discussed:

In this engaging conversation, Sean and Catherine discuss their recent experiences with home improvement projects, the importance of customer service, and the value of communication in building strong client relationships. They share personal anecdotes about their hobbies, including yard work and gardening, and reflect on the significance of going the extra mile in service. The discussion also highlights the necessity of asking for reviews to enhance business visibility and reputation. In this conversation, Sean and Catherine discuss the importance of going above and beyond for clients in various service industries, emphasizing the significance of communication, setting expectations, and the impact of customer reviews. They share personal anecdotes from their experiences in landscaping and food service, highlighting how thoughtful gestures can enhance client satisfaction. The discussion also touches on the necessity of tracking services and the role of consumer expectations in shaping experiences. Ultimately, they conclude that effective communication and a commitment to over-delivering are essential for success in any service-oriented business.

This week, Nick Portillo welcomes David Garascia, General Manager of Food Service at Bell Brands, to explore how to grow a food service business within a retail-driven company. David shares strategies for building strong distribution networks, creating operator relationships, and delivering value beyond pricing. He also reveals how Bell Brands is evolving to meet shifting market demands, making this a must-listen for anyone in the food service space.Listen to gain insider knowledge on the forward-thinking strategies Bell Brands is employing to meet changing market demands and customer preferences. TIMESTAMPS00:00 - Intro04:39 - Transitioning from Retail to Food Service07:40 - Understanding Waste Management in Food Service13:46 - Marketing Strategies in the Food Service Industry15:05 - Innovations in Food Service: Strategies for SuccessRESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com

Michael is just back from eating his way across the 2025 National Restaurant Show in Chicago where he visited with members and investigated foodservice trends. Past show attendee Katie Maher stops by the studio to grill Michael about the show, and they listen to an interview from the show floor with Blaine Stewart of Heritage Rice Company. With special guest: Blaine Stewart, Heritage Rice Company Hosted by: Michael Klein and Katie Maher

This episode recorded live at the Becker's Hospital Review 15th Annual Meeting features Nivi Jayasekar & Charlton Field of Banquet Health. They discuss how food service is transforming from a cost center to a strategic driver of patient satisfaction and safety, and share insights on their oversubscribed seed round and Banquet's innovative approach to hospital nutrition tech.This episode is sponsored by Banquet Health.

Bro. Bunnie and Meme are back with even more food service confessions, and it's somehow nastier, hornier, and more disturbing than before. We learn about OJ being stirred with anything but an actual straw, staff orgies, saliva salsa, mystery meat and revenge pube burritos. Remember, stay nice, and hopefully you won't get any "special" sauce in your takeout.Watch Full Episodes & More:www.dumbblondeunrated.comSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.