Podcasts about food service

Proviamo a mettere in fila i fatti, perché la questione è meno banale di quanto possa sembrare in una distratta chiacchiera da aperitivo e ci riporta a una data precisa: 1856. È l'anno in cui, allo stato attuale delle fonti, compare in un documento a stampa una delle prime attestazioni note del termine “mixologist”. Siamo nel 2026 e ricorrono dunque 170 anni da quella comparsa. Non si tratta soltanto di un vezzo linguistico o di una delle etichette che oggi usiamo per dare tono ai locali alla moda di Milano o New York. Quella parola può essere letta come il segnale di una trasformazione già in corso: il passaggio dall'oste che versa da bere al professionista che unisce tecnica, manualità e creatività. In questo senso, il termine intercetta uno snodo decisivo nell'evoluzione del bancone moderno.

Welcome to another episode of the Food & Beverage Magazine Podcast! Today, the Editors of Food & Beverage Magazine are bringing you a high-level look at the culinary frontiers and retail innovations defining 2026. We're talking about fresh culinary leadership, including Executive Chef Brandon Bollenbacher taking the helm at The Quail and Chef Miguel Soto joining Hau Tree Cantina. We also explore the newest product launches, from Manischewitz's 2026 Passover innovations to standout items from Wavers at the Natural Products Expo West. Finally, we break down essential retail strategies, snack trends, and beverage innovations fresh from the ECRM Winter Sessions in Dallas and the SEPC Southern Exposure Show.To read the full articles and dive deeper into these trends, visit fbmagazine.com. You can find exclusive interviews and operator insights dropping daily at fbmagazine.com. Be sure to subscribe to the Food & Beverage Magazine newsletter so you never miss what's next. Head over to fbmagazine.com today, and tell them we sent you

Ci sono circa duecentoventi anni – grosso modo tra la fine del Settecento e i primi decenni dell'Ottocento – che cambiano per sempre il modo in cui il mondo beve. È in questo arco di tempo che prende forma il cocktail moderno. Non come lo immaginiamo oggi, con shaker lucidi e banconi rétro, ma in un contesto molto più essenziale: taverne, strade commerciali, viaggiatori infreddoliti e giornali curiosi di capire cosa fosse quella nuova miscela che stava conquistando l'America.

I dati dell'Osservatorio Caveba 2.0 / Cialdein.com fotografano un'inversione di tendenza: dopo un decennio di dominio incontrastato del monoporzionato, il caffè in grani torna a crescere nel segmento domestico. Dietro i numeri, una nuova generazione di consumatori che vuole macinare, dosare ed estrarre come al bar.

Rapallo. Il trentennale di Lady drink si festeggia domenica 30 marzo. Una festa, certo. Ma anche un conto da pagare alla memoria. Perché trent'anni fa il bar era un'altra cosa. E le donne dietro al bancone erano, nella migliore delle ipotesi, una nota a margine.

Per decenni il mercato dei fine wines è stato dominato da consumatori over 50, nel pieno della capacità di spesa. Oggi qualcosa di inedito sta accadendo. Mercanti e case d'asta registrano l'emergere di una nuova fascia di acquirenti tra i 28 e i 40 anni, una dinamica considerata storicamente atipica in un segmento tradizionalmente guidato dalle generazioni più mature.A interrogarsi su chi siano, cosa li attragga e perché alcuni escano rapidamente dal percorso dei fine wines è il nuovo studio di Areni Global, The New Fine Wine Consumer, presentato a Wine Paris 2026.La ricerca si concentra su consumatori under 40 che acquistano regolarmente bottiglie sopra le 50 sterline, i 65 euro e i 75 dollari, soglia individuata come ingresso nel segmento dei vini di pregio. Dei sei presupposti iniziali su cui si basava l'indagine, solo uno è stato pienamente confermato dai dati, gli altri sono risultati parzialmente o completamente ribaltati. Un dato che è di per sé un segnale chiaro: il settore sta operando su ipotesi da aggiornare. 

 La centralità degli eventi nel determinare gli spostamenti turistici è un dato ormai consolidato. Lo conferma l'ultima analisi di Skift, “Beyond the Hotel Room: How Hospitality Brands Are Earning Loyalty Across the Journey”, secondo la quale un viaggiatore su cinque pianifica oggi il proprio itinerario in funzione di un evento a data fissa, con una crescita del 70% rispetto a cinque anni fa. 

All'incrocio tra Dr. Pablo de María e Charrúa, nel quartiere Cordón, Baker's Bar è diventato uno degli indirizzi simbolo della nuova Montevideo. Non è soltanto un locale di successo: è un punto di osservazione privilegiato su come la scena uruguaiana stia cercando — con metodo e ambizione — un posto nel circuito internazionale della mixology.

What if the biggest transformation in hospitality isn't happening in the dining room, but in the kitchen you never see? In this episode, I'm joined by James Pool, Chief Technology and Operations Officer at Middleby, a company quietly powering more than a hundred brands across commercial foodservice and food processing. With more than three decades spent accelerating how food is cooked, prepared, and delivered at scale, James offers a rare look inside the technology, automation, and connected platforms reshaping how some of the world's most recognizable restaurant and retail brands operate. We explore what the connected, IoT-enabled kitchen actually looks like in practice, and why James prefers to think of it as digital automation for the entire restaurant. From front-of-house energy optimization to automated food safety reporting and real-time equipment intelligence in the back, the conversation reveals how data is being used to reduce waste, improve uptime, simplify training, and ultimately increase profitability at the store level. This isn't about adding more screens or more complexity, it's about removing friction from every step of the operation. James also shares how Middleby is bringing together a vast portfolio of technologies, from rapid-cook ovens and ventless kitchens to robotics and AI-driven service insights, into a single harmonized experience. That integration is opening the door to new formats such as ghost kitchens and non-traditional locations, where food can be prepared almost anywhere without the constraints that once defined a commercial kitchen. Along the way, we discuss how brands like Yum! Brands, Dunkin', Domino's, and Kroger are balancing speed, consistency, cost control, and customer experience in an environment where every investment must prove its return. The episode also takes us inside Middleby's Innovation Kitchens around the world, where operators can experiment with layouts, workflows, and equipment in real conditions before committing capital in the field. It's a powerful reminder that the future of hospitality is being prototyped long before it reaches the high street. So as automation, AI, and real-time analytics move from the factory floor into the heart of the restaurant, is the smart kitchen becoming the most important competitive advantage in foodservice, and are brands ready to rethink how their entire operation is designed around it?

Good day ladies and gentlemen, this is IRC news, and I am Joy Stephen, an authorized Canadian Immigration practitioner bringing out this Canada Work Permit application data specific to LMIA work permits or employer driven work permits or LMIA exempt work permits for multiple years based on your country of Citizenship. I am coming to you from the Polinsys studios in Cambridge, OntarioNewfoundland and Labrador issued work permits between 2015 and 2024 for Food service supervisors under the former 4 digit NOC code 6311, currently referred to as NOC 62020.A senior Immigration counsel may use this data to strategize an SAPR program for clients. More details about SAPR can be found at https://ircnews.ca/sapr. Details including DATA table can be seen at https://polinsys.co/dIf you have an interest in gaining assistance with Work Permits based on your country of Citizenship, or should you require guidance post-selection, we extend a warm invitation to connect with us via https://myar.me/c. We strongly recommend attending our complimentary Zoom resource meetings conducted every Thursday. We kindly request you to carefully review the available resources. Subsequently, should any queries arise, our team of Canadian Authorized Representatives is readily available to address your concerns during the weekly AR's Q&A session held on Fridays. You can find the details for both these meetings at https://myar.me/zoom. Our dedicated team is committed to providing you with professional assistance in navigating the immigration process. Additionally, IRCNews offers valuable insights on selecting a qualified representative to advocate on your behalf with the Canadian Federal or Provincial governments, accessible at https://ircnews.ca/consultant.Support the show

Welcome to another episode of the Food & Beverage Magazine Podcast! In this deep dive, the Editors of Food & Beverage Magazine unpack the latest trends and expansions shaping the future of hospitality and retail. We explore the massive shifts seen at the ECRM Winter Sessions in Dallas, where functional wellness beverages and clean-label snacks are driving center-store innovation. We also tackle the booming THC beverage category, highlighting Willie Nelson's Willie's Remedy+ raising $15 million for a national rollout, and the intense wholesaler discussions around intoxicating hemp at WSWA Access LIVE 2026. Finally, we cover major restaurant expansions, including David Chang's highly anticipated Fuku landing in Coral Gables and Apicii unveiling four dynamic dining concepts—including Bar Rocco—at the Kimpton Era in Midtown New York.For more in-depth articles, interviews, and resources on everything we're talking about today, visit us at fbmagazine.com.

Good day ladies and gentlemen, this is IRC news, and I am Joy Stephen, an authorized Canadian Immigration practitioner bringing out this Canada Work Permit application data specific to LMIA work permits or employer driven work permits or LMIA exempt work permits for multiple years based on your country of Citizenship. I am coming to you from the Polinsys studios in Cambridge, OntarioNewfoundland and Labrador issued work permits between 2015 and 2024 for Restaurant and food service managers under the former 4 digit NOC code 0631, currently referred to as NOC 60030.A senior Immigration counsel may use this data to strategize an SAPR program for clients. More details about SAPR can be found at https://ircnews.ca/sapr. Details including DATA table can be seen at https://polinsys.co/dIf you have an interest in gaining assistance with Work Permits based on your country of Citizenship, or should you require guidance post-selection, we extend a warm invitation to connect with us via https://myar.me/c. We strongly recommend attending our complimentary Zoom resource meetings conducted every Thursday. We kindly request you to carefully review the available resources. Subsequently, should any queries arise, our team of Canadian Authorized Representatives is readily available to address your concerns during the weekly AR's Q&A session held on Fridays. You can find the details for both these meetings at https://myar.me/zoom. Our dedicated team is committed to providing you with professional assistance in navigating the immigration process. Additionally, IRCNews offers valuable insights on selecting a qualified representative to advocate on your behalf with the Canadian Federal or Provincial governments, accessible at https://ircnews.ca/consultant.Support the show

This week we are LIVE with Mike Levinson, Founder of FS Octopus. Mike brings 25+ years in foodservice/alternative channels and retail, with deep expertise in CPG distribution — aka how products actually move, not just how they look on a pitch deck.He's worked with startups and big brands, so he understands both the hustle and the scale. His FS Octopus approach breaks foodservice/alt. channel sales down to what really drives results: distribution, marketing, buyer relationships, and sharp brand positioning.FS stands for Food Service and it's always an underlooked channel for CPG Brands - but not anymore! IF you want to learn about the Food Service side of CPG - TUNE IN!https://fsoctopus.com/

Production is steady. Prices dipped. But nearly 5 million birds are gone – and migration season is just getting started.BEEF: Harvest rose to 541K head, but we're still running well behind last year. Middle meats are inching higher, especially strips, while chucks soften and grinds slip again (for now). Production isn't growing. Plan accordingly.POULTRY: Production is up 2% year over year, but the early-year price run just stalled. Wings, breasts, and tenders dipped slightly. Meanwhile, avian flu hit hard again, and spring migration could make things interesting.GRAINS: Soy oil is moving higher for a second straight week, surprising given the supply. Corn slipped back, wheat flat. Right now, soy has the spotlight.PORK: Bellies climbed again to $138 and still look headed higher. The rest of the complex is steady and balanced. Nothing dramatic… yet.DAIRY: Dairy has direction. Block jumped, butter keeps recovering, barrel ticking up. Momentum is building.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Beef is tight. Bellies are climbing. Birds are under watch. The seasonal shift may bring more than warmer weather.BEEF: Production is down 10% YTD, with last week at just 516K head. The smallest herd in 75 years keeps supply tight as spring demand builds. Strips and ribeyes look ready to lead a March run – and thin meats may feel it first.POULTRY: Production is up 2%, but hatch rates under 79% raise questions. Wings dip while breasts hold steady. Thirteen new avian flu cases hit 550K birds – just as migration ramps up.GRAINS: Soy keeps climbing on export deals and biofuel demand. Corn and wheat stay stuck. Three weeks into the rally, and now we see if it has legs.PORK: Bellies jumped to $146, nearing $150 faster than expected. Bacon will follow, and elevated pricing could stick into summer. The rest of pork remains a value, but for how long?DAIRY: Barrel up 5. Block up 6. Butter up 7. Dairy is clearly moving higher, and it doesn't look finished yet.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Premessa: a Bolzano, fino a due giorni fa, dopo l'una non c'era nessun cocktail bar aperto.Ora c'è Black Sheep che, dopo un mese di chiusura, si è trasferito in Piazza Domenicani 3B, dove le serrande restano alzate fino alle tre. Il trasloco è stato rapido: circa un mese di chiusura, poi la riapertura in una location che permette finalmente di fare ciò che prima era vietato. Manuel Nardo, titolare del Black Sheep, è radioso: la sede storica era diventata problematica. «Negli anni quell'area si è trasformata in un centro di ritrovo di giovanissimi, non in target con un cocktail bar come il nostro. Per giunta, a causa di vincoli specifici, bisognava chiudere entro l'una di notte e non potevamo fare musica di alcun genere».

This Episode is Sponsored By: Tibersoft  Foodservice manufacturers might develop option paralysis with all the data available in the current day, but what kind of focus can really help drive marketing returns? Suzanne Cwik of Tibersoft and Eric Anderson of Conagra help break down data best practices to develop a foodservice marketing engine for food away from home manufacturers.  About Suzanne Cwik: Suzanne Cwik is the Vice President of Commercial & Client Services at Tibersoft. With over two decades of foodservice experience, Suzanne understands the friction between data complexity and sales execution. She is passionate about helping organizations move from reactive reporting to proactive strategy, empowering teams to transform fragmented supply chain data into clear, actionable growth plans. About Tibersoft: Tibersoft delivers trusted go-to-market intelligence for food and packaging manufacturers navigating the complexity of Food Away From Home. Our platform empowers Sales, Finance, Marketing, and IT to act faster, recover trade spend, and grow smarter. By bringing transaction-verified accuracy and clarity to operator-level performance, we align manufacturers with their partners, turning data complexity into shared confidence. To learn more, visit: tibersoft.com. More about Eric Anderson: Eric Anderson is a Senior Director of Category Marketing at Conagra Foodservice, leading both the shelf-stable product portfolio and the marketing activation team. With 30+ years of foodservice experience—from marketing pizza in K-12 to leading category strategy today—Eric believes data is most powerful when it answers specific questions and supports clear, compelling storytelling rather than chasing perfection. Known for his practical, operator-grounded mindset, he enjoys helping teams translate insights into action while fostering a culture of learning and continuous improvement.  More about Conagra Foodservice: Conagra Foodservice is an innovative, leading supplier to the Foodservice industry, offering a broad range of trusted brands. Conagra brings a rich heritage of making great food to satisfy consumers' ever-changing food preferences. Operators have come to depend on brands such as Hebrew National®, Healthy Choice®, Angela Mia®, PAM®, Gilardi®, Slim Jim®, and Reddi-wip® to stay on-trend and provide the best products and service to their patrons.  Learn more at: https://www.conagrafoodservice.com/. 

In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality speaks with respected Toronto restaurateur Yannick Bigourdan, owner of Lucie, the Carbon Bar and Carbon Snack Bar, the Berczy Tavern, Notte Ristorante, the Social Catering & Co., and a recently launched consultancy called JKTT Restaurant Consulting.  The interview touches on Bigourdan's professional journey, the evolving restaurant industry, and the varied challenges and opportunities of operating in today's competitive marketplace. 

RISTORANTI - Nel cuore di Torino, all'interno di Spazio Musa – hub polifunzionale inaugurato nel 2020 in un palazzo settecentesco che ospita anche una galleria d'arte con mostre temporanee – ha aperto a fine settembre Akoya, nuovo indirizzo fine dining guidato dalla visione creativa dello chef stellato Christian Mandura, già alla guida di Unforgettable. Accanto a lui, in cucina, Alessandro Daddea e Matilde Pangrazi. Il ristorante si distingue per tre asset strategici: una location di forte impatto estetico, una selezione rigorosa di materie prime di altissima qualità valorizzate senza snaturarle e un format esperienziale “al buio” che mette al centro l'interazione diretta con la brigata.

Australia's foodservice sector is back in growth mode – but not in the way it used to be. The recovery is uneven, consumers are value‑driven, and the competitive terrain is reshaping as quick-service restaurant giants pull ahead. Michael Harvey and Jen Corkran join teams to discuss his recent report.   Disclaimer: Please refer to our global RaboResearch disclaimer at https://www.rabobank.com/knowledge/disclaimer/011417027/disclaimer for information about the scope and limitations of the material published on the podcast. 

This week on the Food & Beverage Magazine (FBM) Weekly Podcast, your magazine editors dive into the latest strategic movements, brand expansions, and innovations shaping the culinary sector for hospitality industry professionals and decision-makers.In this episode, we break down major business acquisitions, starting with an analysis of what the Culinary Media Group's acquisition of Food52 means for the broader industry. We also explore innovative luxury hospitality experiences, detailing the exclusive Christian Louboutin pop-up at Montage Deer Valley and discussing how design firms like Dunne Kozlowski are delivering unique experiential concepts from start to finish.Looking ahead, we provide critical forecasting for decision-makers, covering the essential packaging trends you can expect to see in 2026 and unveiling our official Editors' Top Picks for specialty items in February 2026.Finally, the program rounds out by celebrating culinary heritage and industry philanthropy. We honor Tujague's remarkable 170 years of culinary heritage, discuss the kickoff of the International Year of the Woman Farmer, and highlight impactful charitable initiatives, including Nutella's "Stacks for Giving Back" and Macy Gray's streamathon against hunger.To read the full articles discussed in today's program, visit us at fbmagazine.com.

Il Ladyboy è un cocktail pressoché sconosciuto, che ha fatto parte della lista ufficiale IBA (International Bartenders Association) solo per un anno, fra il 2010 e il 2011, in una categoria creata apposta e mai proposta né in precedenza né successivamente: “Special Cocktail”, in cui non figuravano altri drink. Per di più, il suo stesso creatore lo ha definito “terribile”. Ma allora perché tutta questa attenzione, sia pure per pochi mesi, da parte della più importante associazione internazionale dei barman? E perché ce ne occupiamo in questo articolo? Perché il Ladyboy è un cocktail particolare, in cui valore simbolico va al di là del suo gusto e dei suoi ingredienti. Un valore che ancora oggi, a 23 anni dalla sua nascita, è drammaticamente attuale.

Negli ultimi anni il dibattito sul consumo di alcol si è intensificato, intrecciandosi con nuove sensibilità culturali, attenzione al benessere e trasformazioni nelle abitudini quotidiane. Nell'alta ristorazione, tuttavia, il cambiamento non si traduce in slogan o posizioni ideologiche, ma in un lavoro quotidiano di osservazione, sperimentazione e ridefinizione dell'esperienza dell'ospite.

This episode features John Rebagliati, a 26-year food service brokerage veteran at IPS, in conversation with Jay. John started his career in restaurant operations before making the leap to the brokerage side in the spring of 2000, the same week he learned he was expecting his first child. He shares the culture shock of going from managing restaurants (where he assumed distributors stocked everything) to learning that roughly only 10–20% of SKUs are actually stocked at broad-line distributors.The conversation covers how John built his career from cold-calling out of the Yellow Pages with a bag phone in his Mazda, to becoming a seasoned broker navigating complex manufacturer-distributor-operator dynamics. Key themes include the irreplaceable value of having worked in restaurant operations, how broker-operator trust is built over years, the misconceptions operators have about distribution, and how technology and AI are reshaping the industry. John also shares personal insights on mentorship, morning routines, reducing screen time, and the importance of stepping away to recharge. The episode wraps with mutual appreciation between two long-time industry friends who've known each other since 2004.

This episode features John Rebagliati, a 26-year food service brokerage veteran at IPS, in conversation with Jay. John started his career in restaurant operations before making the leap to the brokerage side in the spring of 2000, the same week he learned he was expecting his first child. He shares the culture shock of going from managing restaurants (where he assumed distributors stocked everything) to learning that roughly only 10–20% of SKUs are actually stocked at broad-line distributors.The conversation covers how John built his career from cold-calling out of the Yellow Pages with a bag phone in his Mazda, to becoming a seasoned broker navigating complex manufacturer-distributor-operator dynamics. Key themes include the irreplaceable value of having worked in restaurant operations, how broker-operator trust is built over years, the misconceptions operators have about distribution, and how technology and AI are reshaping the industry. John also shares personal insights on mentorship, morning routines, reducing screen time, and the importance of stepping away to recharge. The episode wraps with mutual appreciation between two long-time industry friends who've known each other since 2004.

Riccardo Aldinucci è il fondatore di Cocktail in Lattina, un progetto innovativo nato nel 2020 che ha trasformato il modo di vivere e commercializzare i drink ready to drink. Parliamo di un format che unisce mixology e packaging creativo, offrendo cocktail premium confezionati in lattina e completamente personalizzabili, sia con etichetta adesiva sia con stampa serigrafata full print.

C'è una differenza sottile ma decisiva tra presidiare una fiera e usarla come piattaforma strategica. È su questo crinale che si è inserita la partecipazione di Valdo Spumanti a Wine Paris 2026, dove il gruppo veneto ha scelto per la prima volta una presenza autonoma per raccontare una visione più ampia e integrata.

Valentine's Day is here, and while roses get the spotlight, the real story is in the markets. Ribeyes and tenderloins are holding steady, strips keep climbing, pork bellies are inching higher, and poultry hasn't lost its upward momentum. Add in a little lift from soy and a steady dairy tone, and this week feels like a seasonal shift — not a surge, but a quiet build as we move from winter toward spring.BEEF: Harvest edged higher to 536K head. Middle meats are steady, strips keep climbing, and thin meats are gaining momentum earlier than usual. Grinds paused — but don't get too comfortable.POULTRY: Strong production and strong demand keep prices trending higher. Breasts and tenders lead, wings finally steady. Avian flu cases slowed, but the story isn't over.GRAINS: Soy is making a move thanks to biofuel demand. Corn is flat, wheat trying to find direction. Feels like the start of something — we'll see.PORK: Bellies climbed again to $135 and are building into spring. Loins still a value, butts and ribs inching up. Bacon buyers, take note.DAIRY: A mixed CME week — small moves in both directions. Nothing dramatic… yet.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Everyone that happens to own a small business will tell you a different story when it comes to the concepts, creation, and execution involved in turning their dream into reality. Each will also admit that small business success is hard to achieve, with constant variables and market influences -- and then occasionally it snows! The opportunity to keep the dream alive keeps small business owners motivated to clock in each day, no matter the circumstances, and when they achieve a milestone, it's time to celebrate!On this week's Mind Your Business, we take a look back at 10-years of The Cardinal, as popular for their cheeseburgers and Bisbee rolls as they are for creating community for their customers and staff. Co-owner Seth Sullivan tells us the origin story the restaurant we know today, how much of the initial vision is still prevalent 10-years later, and how they have managed to manage the ebbs and flows of business management over a tricky decade. This conversation is part inspirational, part motivational, and an examination of the traits that make small businesses stick in the High Country.Also on this week's show, we share a few long term Helene Recovery updates, including news about new leadership for the Watauga Long Term Recovery Group.Mind Your Business is written and produced weekly by the Boone Area Chamber of Commerce. This podcast is made possible thanks to the sponsorship support of Appalachian Commercial Real Estate.Catch the show each Thursday afternoon at 5PM on WATA (1450AM & 96.5FM) in Boone.Support the show

Topics Discussed:

From tightening beef supplies and climbing poultry prices to the first real lift in pork bellies and a dairy market finding its footing, this week feels like a shift. Nothing is running away yet, but momentum is building, and the next few weeks could look very different.BEEF: Tight production is keeping beef supported, with strips still climbing and Valentine's Day putting a floor under ribeyes and tenderloins. With a shrinking herd, there may be more upward pressure ahead.POULTRY: Avian Flu losses jumped again, already lifting egg prices, while chicken continues its steady climb – and there's still room to run.GRAINS: Heavy supplies kept corn flat and wheat slightly lower, with soy oil's push higher stalling – but this story isn't over yet.PORK: Bellies finally moved higher and should keep climbing into spring, pulling bacon along with them. This run may just be getting started.DAIRY: Butter led another week of gains as the dairy market firmed up, and the momentum could continue.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

Fuku CEO Claudia Lezcano has held jobs from chief marketing officer of the Miami Dolphins, Marlins, executive roles at Burger King, Church's Chicken, and more. But she knew she walked into something special when the opportunity to lead Fuku—the East Village brand that began as an off-menu item by chefs at David Chang's Momofuku Noodle Bar—arrived. Now, Fuku and its famed “Original Sando” are gearing up for growth and looking to bring an elevated product and service model to new and loyal customers alike.The episode is brought to you by our partners at Campbell's Foodservice—where giving operators more is at the heart of everything they do.

In this episode of The Food Professor Podcast, Michael LeBlanc and Sylvain Charlebois deliver a wide-ranging discussion that connects Canadian food policy, trade risk, pricing power, and the accelerating role of AI in restaurants. The episode is anchored by a forward-looking interview with Deborah Matteliano Simeoni, Global Head of Restaurants at Amazon Web Services (AWS), recorded live at the NRF Big Show in New York.The first half of the episode focuses on the state of Canadian agriculture and food affordability. Sylvain shares firsthand insights from meetings with farmers across the Prairies, highlighting cautious optimism around renewed beef access to China alongside deep concern about U.S. trade policy and the durability of CUSMA. The hosts debate the federal government's grocery rebate program, questioning its long-term fiscal impact and contrasting it with a structural alternative: removing GST on food and foodservice to address affordability more directly.A key political and policy thread centers on Mark Wiseman, Canada's incoming Ambassador to the United States. Michael and Sylvain discuss Wiseman's previously published criticism of supply management, exploring whether his appointment signals potential pressure on the system during future Canada–U.S. trade negotiations—and whether Ottawa may ultimately position reforms as externally forced rather than domestically driven. The conversation situates supply management within broader competitiveness, trade credibility, and agri-food resilience debates.The hosts also examine PepsiCo's high-profile U.S. snack price reductions, questioning whether the move reflects margin recalibration, competitive signaling, or Super Bowl-era marketing—and why those cuts do not apply to Canada. Additional topics include the quiet disappearance of frozen orange juice concentrate, the continued normalization of food delivery, and why physical restaurants still matter as legitimizing anchors for digital-first and delivery-led food brands.The second half features an in-depth conversation with Deborah Matteliano Simeoni, who reframes AI not as an end goal, but as a tool for solving real restaurant challenges. Drawing on her experience launching Uber Eats and now advising global QSR brands at AWS, she explains how AI is improving drive-through accuracy, enhancing employee satisfaction, and enabling sophisticated personalization within loyalty ecosystems. Deborah emphasizes experimentation, data-driven learning, and customer-centric design as essential to scaling technology responsibly.Lastly we celebrate the Lobster Lady, still fishing at 101, leaving the earth at 103: https://www.nytimes.com/2026/02/03/business/virginia-oliver-dead.html?unlocked_article_code=1.J1A.q_7X.15lWPrsTltE7&smid=url-share About UsDr. Sylvain Charlebois is a Visiting Professor in Food Policy and Distribution at McGill University and a Professor in Food Distribution and Policy in the Faculty of Management at Dalhousie University in Halifax. He is also the Senior Director of the Agri-food Analytics Lab, also located at Dalhousie University.Known as “The Food Professor”, his current research interest lies in the broad area of food distribution, security and safety. He is one of the world's most cited scholars in food supply chain management, food value chains and traceability with over 775 published peer-reviewed journal articles. Dr. Charlebois is also an editor for the prestigious Trends in Food Science Technology journal. He co-hosts The Food Professor podcast, discussing issues in the food, foodservice, grocery and restaurant industries and which is the most listened Canadian management podcast in Canada. Every year since 2012, he has published the now highly anticipated Canadian Food Price Report, which provides an overview of food price trends for the coming year. Furthermore, his research has been featured in several newspapers and media groups, nationally as well as internationally. He has testified on several occasions before parliamentary committees on food policy-related issues as an expert witness. He has been asked to act as an advisor on food and agricultural policies in many Canadian provinces and other countries.With extensive experience collaborating with businesses, governments, and NGOs, Dr. Charlebois combines academic rigor with practical expertise, making him one of the most influential voices in the global agri-food landscape. His work continues to advance the understanding of food systems, fostering innovation and resilience in a rapidly evolving industry. In 2025, he received the prestigious Charles III medal recognizing his tremendous work in informing Canadians about food issues. Michael LeBlanc is a senior retail advisor, keynote speaker and media entrepreneur. Michael has delivered keynotes, hosted fire-side discussions hosted senior retail executive on-stage in 1:1 interviews worldwide. Michael produces and hosts a network of leading retail trade podcasts, including The Remarkable Retail Podcast, The Voice of Retail, The Food Professor, The FEED powered by Loblaw and the Global eCommerce Leaders podcast. He has been recognized by the National Retail Federation (NRF) as a global Top Retail Voice for 2025 and 2025, and continues to be a ReThink Retail Top Retail Expert for the fifth year in a row.

Rutter's has been named the 2025 ‘Best Foodvenience Store in the World' and it didn't get there by playing it safe. In this episode, Chris Hartman and Philip Santini share how a family business founded in 1747 is redefining foodservice, entertainment, and dayparts through its groundbreaking 1747 Bar & Lounge concept. From legislation-driven opportunity to fearless innovation, this conversation offers a blueprint for what's next in global convenience retail. With special guests: Chris Hartman, VP of Fuels Marketing and Development, Rutter's and Philip Santini, Senior Director of Foodservice and Bar Strategy, Rutter's Hosted by: Harry Milloff, CEO, The Mosely Group and Anthony Wysome, Chair, Insight Research Artificial Intelligence Round Table. Related Links: See Rutter's competition entry profile, photos, and video: https://www.globalconvenience.com/best/entries-25-2/rutters-milton-usa/

Send us a message!In this episode we will be covering Facebook Live Questions 1/19-1/25/26  from Dana's free Facebook Group Registered Dietitian Exam Study Group with Dana RD!Check out the Practice Questions Program here. Get the free RD Exam Prep Masterclass here. test out the recorded classes with the Free Trial.  Looking for additional tutoring service? Visit my website! Shop all recorded courses at https://danajfryernutritiontutoring.teachable.comJoin the RD Exam Prep Mastery Program for access to the Situational Practice Questions,  Key Topics Review, Vocab Classes, Wed 8pest Group tutoring , study guides and a new trouble area video each week!Need a Crash Course before your exam? Check out the 4 part Pre-Exam Crash Course: Key Topics Review.

Send us a textIn this episode of the WTR Small-Cap Spotlight, host Tim Gerdeman and technology analyst James Kisner are joined by Nikolas Bullwinkel, Founder and CEO of Circus SE (Frankfurt: CA1). Bullwinkel previously co-founded quick commerce company Flink, scaling it to a multi-billion Euro valuation before launching Circus to bring full autonomy to the trillion-dollar food service industry. The CA-1 robot replaces entire canteen operations in hospitals, airports, and corporate environments—producing 100 meals per hour with integrated AI, sensors, and the proprietary Circus OS software platform. Bullwinkel highlights the company's razor-blade business model, with each robot adding approximately €100k in annual recurring revenue. Defense applications are accelerating as armed forces seek to modernize logistics infrastructure, with Circus's container-based CA-M deploying in minutes versus hours for traditional field kitchens. With 800,000 meals tested, 40 patents, production partner Celestica ramping capacity, and an order book exceeding 500 units, Bullwinkel characterizes 2026 revenue guidance of €44-55M as conservative and outlines a long-term vision for building a global nutrition intelligence platform.

Since Bunnie Xo is on a wild LA run… here's a throwback Ask, Tell, Confess that might ruin fast food for you forever. (Originally aired 4/25/25)On this episode of Ask, Tell, Confess, Bunnie Xo, Meme and Hailee spill some of the most unhinged fast-food horror stories you'll ever hear. From managers crossing major lines, cooks getting high on the job, and truly foul food tampering, to firsthand confessions about sketchy restaurant practices—nothing is off limits. They swap personal work-war stories (yes, including Waffle House and recycled salsa), call out what really goes down behind the scenes at chain restaurants, and remind everyone why being kind to service workers matters… especially after you hear this.Watch Full Episodes & More: YouTubeSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.

Markets are slowly building momentum as Valentine's Day demand begins to take shape. Beef inches higher, chicken keeps climbing, pork waits for its next move, dairy tests a rally, and grains remain quiet. The coming weeks will show whether this momentum sticks — or stalls.BEEF: Production pulled back last week as middle meats begin their seasonal climb toward Valentine's Day. With strips already charging higher and end cuts showing mixed signals, this market feels ready for its next move.POULTRY: Chicken prices keep pushing higher with no real resistance in sight. But a major jump in avian flu losses adds a new wildcard that could shift the story quickly.GRAINS: Grain markets continue drifting sideways, weighed down by ample supply. Until demand shows up in force, this quiet pattern looks set to continue.PORK: Bellies hesitated just as a rally seemed ready to start, leaving pork in value territory a bit longer. The question now is how long this pause really lasts.DAIRY: Dairy keeps rallying, but recent trading raises doubts about how strong this move really is. The next couple of weeks should reveal whether this run has legs.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

In this episode of The Produce Moms Podcast, host Lori Taylor is joined by Jill Overdorf, Founder and CEO of The Produce Ambassadors, and Maeve Webster, President of Menu Matters. They discuss the evolving trends in the food service industry, focusing on the importance of human connection, sustainability, and innovation in produce.

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In this episode of The Late Night Restaurant Podcast, Jay and Dom sit down with Greg Farineau, Co-Founder of Headhunters Canada, to challenge the most common excuse in the industry: “We can't find good people.”Greg brings a refreshing, human-first perspective on recruiting, leadership, and retention. He explains why most hiring feels transactional, why throwing resumes at a problem never works, and why people do not leave jobs, they leave environments.The conversation goes deep into what today's workforce actually wants.Being heard.Being respected.Being supported by real leadership.This episode covers:Why hiring feels broken across restaurants and hospitalityThe difference between transactional recruiting and relationship-based hiringHow culture, not wages alone, drives retentionWhy AI will never replace human connection in hiringWhat restaurant leaders miss when developing future managersBurnout, leadership blind spots, and the warning signs operators ignoreWhy foodservice remains one of the best training grounds for life and businessGreg also shares his personal burnout story and explains why pushing the brain past its limits is different than pushing the body, a message every operator and leader needs to hear.If you are a restaurant owner, operator, manager, or hospitality leader who wants stronger teams, better retention, and real leadership impact, this episode will change how you think about hiring.Listen in.Because the talent is already out there.Leadership decides whether they stay.

In this episode of The Late Night Restaurant Podcast, Jay and Dom sit down with Greg Farineau, Co-Founder of Headhunters Canada, to challenge the most common excuse in the industry: “We can't find good people.”Greg brings a refreshing, human-first perspective on recruiting, leadership, and retention. He explains why most hiring feels transactional, why throwing resumes at a problem never works, and why people do not leave jobs, they leave environments.The conversation goes deep into what today's workforce actually wants.Being heard.Being respected.Being supported by real leadership.This episode covers:Why hiring feels broken across restaurants and hospitalityThe difference between transactional recruiting and relationship-based hiringHow culture, not wages alone, drives retentionWhy AI will never replace human connection in hiringWhat restaurant leaders miss when developing future managersBurnout, leadership blind spots, and the warning signs operators ignoreWhy foodservice remains one of the best training grounds for life and businessGreg also shares his personal burnout story and explains why pushing the brain past its limits is different than pushing the body, a message every operator and leader needs to hear.If you are a restaurant owner, operator, manager, or hospitality leader who wants stronger teams, better retention, and real leadership impact, this episode will change how you think about hiring.Listen in.Because the talent is already out there.Leadership decides whether they stay.

Winter's grip on the markets is starting to loosen. Beef has turned higher sooner than expected, chicken keeps climbing, pork begins its spring setup, dairy shows signs of life, and grains remain frozen in place. This early shift may be subtle — but it could shape the market mood for the weeks ahead.BEEF: The post-holiday slide is officially over, and beef is turning back up sooner than expected. Middle meats are leading the shift, with the rest of the complex quietly following. Any values left may not stick around long.POULTRY: Chicken keeps climbing as strong demand meets steady production. With avian flu still present and prices already moving, this market looks set to stay on the offensive for a bit.GRAINS: Grains remain stuck in neutral, weighed down by plenty of supply and no clear catalyst. Until something changes, this market looks content to wait.PORK: The window for cheap bellies has closed, and bacon prices are setting up for a steady spring climb. Pork still offers value — but the direction is starting to shift.DAIRY: Butter finally found its footing, and dairy may be ready to turn the corner. Whether this is the start of a rebound or just a pause is the next story to watch.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

In this episode, we're breaking down our full Carnival Legend experience—from embarkation and debarkation to ports, food, and onboard service. Plus, we share a quick but exciting announcement about our upcoming Discovery Princess cruise to New Zealand and why this return means so much to us. If you're considering Carnival Legend or just love cruise talk, this one's for you. Follow and chat with us live on AmazonLive! at https://www.amazon.com/live/cruisetipstv

Edward Don & Co. CIO Tim Walter sat down with host Lucas Mearian at Foundry's CIO100 Symposium to talk about his company's efforts to harness AI for e-commerce, demand forecasting, and RFP automation. The company's goals are to improve customer experience, accelerate sales cycles, and optimize supply chains. From truck tracking to virtual kitchen design, the distributor blends emerging technology with human expertise to drive efficiency and grow nationwide operations. https://www.linkedin.com/in/timwalter55/ And for more conversations with CIOs, check out CIO Leadership Live in Atlanta on March 5th at the Westin Buckhead Atlanta. This exclusive, in-person experience brings together CIOs and senior technology leaders for candid, peer-driven conversations on leadership, innovation, and what's next. We're also accepting nominations for the Next CIO Awards, recognizing emerging technology leaders who are shaping the future of IT. If that sounds like you — or someone on your team — now is the time to nominate. Learn more, register for Atlanta, and submit your Next CIO nomination at event.foundryco.com/cio-100-leadership-live-atlanta/.

January is doing what it does best – pulling markets in opposite directions. Beef splits between falling middle meats and rising end cuts, chicken prices wake up, pork stays a value, grains soften, and dairy pushes into rare territory. These early-year moves may look quiet, but they're setting up what comes next. BEEF: The New Year split continues — middle meats are sliding while end cuts quietly climb. With Valentine's Day approaching and demand holding steady, this market is setting up for its next turn sooner than it looks.POULTRY: Chicken prices are officially on the move, led by breasts with wings and tenders following close behind. Add a slipping hatch rate and ongoing avian flu cases, and this value market may not stay cheap for long.GRAINS: Grain prices took another step lower as supply keeps growing faster than demand. Great news for feeders, but these markets are still searching for a spark.PORK: Pork remains one of the strongest values on the board, even as prices begin to inch higher. With steady production ahead, this quiet strength could be telling.DAIRY: Dairy keeps pushing lower into territory we haven't seen since the pandemic. Whether this creates short-term opportunity or signals something deeper is the question worth watching.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

The calendar flipped, and the markets followed. Beef is splitting seasonally, chicken is finally waking up, pork remains a value with signs of strength, grains won't budge, and dairy keeps testing new lows. This is the quiet part of the year where small shifts now can mean big moves later.BEEF: The New Year reset is in full swing — middle meats are sliding fast while roasts and grinds quietly push higher. This seasonal split is right on schedule. The question is which side of the market you want to be on before January wraps up.POULTRY: After weeks of waiting, chicken prices are finally turning higher, led by breasts and now wings as the playoff season kicks in. With avian flu still very much in play, this market may not give buyers much time to react.GRAINS: Grain prices remain stuck in neutral, offering continued relief for protein markets. Until something breaks the pattern, this quiet stretch looks firmly in place.PORK: Pork remains one of the best values on the board, but signs of strength are starting to show. Bellies are holding steady for now — the next move feels closer than it looks.DAIRY: Butter has hit a five-year low while cheese shows hints of stabilizing. It's a rare pricing moment that may not stick around long.Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn

 "It is the most loyal customer segment that exists because people find it so hard to find places that they trust, that when they do and they have a good experience, they keep going back again and again. It's a huge revenue opportunity for restaurants to take advantage of transparency." —Dylan McDonnell   Nothing about dining out should feel like a gamble. In this episode, we talk with Dylan McDonnell, founder of Foodini, about how accurate ingredient data and personalized menus restore trust and enjoyment at restaurants for people with celiac disease, allergies, and special diets. Dylan shares the personal story that launched the company and how Foodini tags menu items across restaurants, hotels, and stadiums so menus can show what is safe, what needs a modifier, and what to avoid. He explains the tech and operational challenges behind keeping menu data current and why transparency is also a major revenue opportunity for restaurants. Press play to hear why menu transparency matters now and how restaurants can make dining safer and more inclusive. Key topics covered Foodini's origin story and Dylan's celiac experience How dietary intelligence and personalized menus work Menu data, ingredient tagging, and QR-based experiences Challenges of keeping ingredient and supplier data accurate Why transparency builds trust and loyalty and opens revenue for restaurants The role of regulation and industry adoption How consumers and restaurants can get started with Foodini   Meet Dylan:  Dylan McDonnell is the founder and CEO of Foodini, a dietary intelligence platform that helps restaurants and food service providers deliver accurate, personalized menu information for more than 150 allergens and dietary needs. Inspired by his own lifelong experience with celiac disease, Dylan left a career in corporate law to build a scalable solution that brings transparency, safety, and inclusivity to dining. Under his leadership, Foodini has supported hundreds of thousands of users across the U.S., Canada, and Australia, partnering with restaurants, hotels, and stadiums to modernize menu data and improve the guest experience. He is recognized as a leading voice in advancing food-allergen transparency and helping the industry adapt to emerging regulatory standards. Website LinkedIn Instagram Facebook TikTok   Connect with NextGen Purpose: Website Facebook Instagram LinkedIn YouTube   Episode Highlights: 01:15 What is Foodini? Personalyzed Allergy-Safe Menu Explained 06:23 Market Research, Customer Interviews, and MVP 10:04 Loyalty, Revenue Opportunity, and Decision Influence 13:03 Data Problem in Food Service and Building a Tech Team 17:48 Self-Funded Offshore Build and Early Team Steps 22:34 Eating Freely Again 24:22 Explaining User Workflow