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Chris Hatch shares key lessons from decades in brokerage and development, from first deals to managing national QSR growth.The Crexi Podcast connects CRE professionals with industry insights built for smart decision-making. In each episode, we explore the latest trends, innovations and opportunities shaping commercial real estate, because we believe knowledge should move at the speed of ambition and every conversation should empower professionals to act with greater clarity and confidence. In this episode of The Crexi Podcast, Shanti Ryle, Director of Content Marketing, sits down with Chris Hatch, CEO & Manager of Forza and a third-generation real estate professional. The discussion covers Chris's expansive career in commercial real estate, starting from his family's involvement in the business to his own ventures in brokerage and development. Chris shares insights into his hard work philosophy, challenges in balancing family and work life, and the intricacies of the real estate market. The conversation delves into the growth of Forza, the importance of hands-on experience, and the latest trends in the quick service restaurant market. Additionally, Chris talks about the inspiration behind The Dirt Dog Podcast and how it provides valuable lessons from high-growth restaurateurs. Meet Chris Hatch: The Dirt DogChris Hatch's Early Life and Career BeginningsBalancing College and BrokerageFirst Major Deal: The Arby's BuyoutTransition to Ownership and DevelopmentManaging Work-Life BalanceBuilding a Strong TeamForza's Business VenturesThe Journey to DevelopmentThe Importance of Drive-ThroughsIntroducing the Dirt Dog PodcastApologies and IntroductionsPodcast Success and BrandingInspiring Conversations with RestaurateursOffice Culture and CompetitionsReflections on Commercial Real EstateLive Streaming a Dutch Bros ConstructionChallenges in Development and Learning from MistakesMarket Trends and Quick Service RestaurantsInnovations in Food Service and AutomationDrive-Through Coffee Shops and Prefabricated BuildingsImpact of COVID-19 on ConstructionNetworking and Market ResearchExciting Future Projects and Operator RoleRapid Fire Questions and AdviceFinal Thoughts and Sign Off About Chris Hatch:Chris Hatch is the founder of Forza, Legend Partners, and more, and is proud to be a third-generation real estate professional. He started his real estate career learning under the tutelage of his father and grandfather. After several years of establishing his base knowledge in real estate, Chris joined Professional Brokers in 2002. At Professional Brokers Chris was an active commercial sales and leasing agent and helped with acquisition and disposition as well as assisting a handful of retailers with expansions throughout the Intermountain Area. In 2006, Chris created a partnership with Jake Olson creating a boutique retail brokerage shop, IRG Retail. Chris holds active real estate broker licenses in Utah, Montana, Nevada, and Idaho. He is an avid outdoorsman as well as a rabid LV Raiders fan. Over the years he has worked with developers, architects, engineers, city officials, banks, property owners, and many retailers. Chris believes clear and timely communication is essential in maintaining an effective working relationship with clients. For show notes, past guests, and more CRE content, please check out Crexi's blog.Looking to stay ahead in commercial real estate? Visit Crexi to explore properties, analyze markets, and connect with opportunities nationwide. Follow Crexi:https://www.crexi.com/ https://www.crexi.com/instagram https://www.crexi.com/facebook https://www.crexi.com/twitter https://www.crexi.com/linkedin https://www.youtube.com/crexi
AOL hangs up the dial-up internet service (and sound) that defined an era - https://www.usatoday.com/story/tech/news/2025/09/30/aol-dial-up-internet-service-ending/86419561007/New research: humans peak between 55 and 60, not 20s - https://www.linkedin.com/posts/gilles-gignac-0b4a0611a_humans-peak-in-midlife-a-combined-cognitive-activity-7377134932768247808-LXSoAmerica's Most Dog-Friendly City Has Had Enough - https://www.msn.com/en-us/news/us/america-s-most-dog-friendly-city-has-had-enough/ar-AA1NEJPfFrom October 3–5, The Animal Foundation is joining shelters across the country for Mars Global Adoption Weekend. Every animal in our care will have their adoption fee waived, thanks to the generous support of Mars, Adopt A Pet Shelter Plus, and PEDIGREE Foundation - https://animalfoundation.com/event/mars-global-adoption-weekend/Cargill Unveils New “State of Steak” Report, Revealing What Diners Really Want from Steak in Foodservice - https://www.businesswire.com/news/home/20250929859289/en/Cargill-Unveils-New-State-of-Steak-Report-Revealing-What-Diners-Really-Want-from-Steak-in-FoodserviceIn Motion Design Recalls Evermore Surprise Eggs Due to Risk of Serious Injury; Violates Federal Lead Content Ban - https://www.cpsc.gov/Recalls/2026/In-Motion-Design-Recalls-Evermore-Surprise-Eggs-Due-to-Risk-of-Serious-Injury-Violates-Federal-Lead-Content-BanMarilyn Manson once punched Andy Dick in the throat, according to actor Seth Green, who recapped the incident during a recent podcast appearance - https://loudwire.com/seth-green-marilyn-manson-story/FailsRobbery suspect caught when he walked behind TV crew doing a news segment about him - https://thetab.com/2025/09/30/robbery-suspect-caught-when-he-walked-behind-tv-crew-doing-a-news-segment-about-himA Springfield teenager is facing a felony charge after police say he caused significant damage to multiple vehicles in a Missouri State University freshman parking lot in late August -Teen's claim he was nabbed, shot by 'Hispanic' men sparked outrage. It was a hoax - https://www.yahoo.com/news/articles/teens-claim-nabbed-shot-hispanic-020851569.htmlC8 Corvette Driver Arrested for 107-MPH Sprint, Police Say, Claimed He Was Late for a Haircut - https://www.roadandtrack.com/news/a68113641/c8-corvette-driver-arrested-107-mph-haircut-super-speeder/Police Say Driver Without License Went 124 mph at 3 a.m. Because He Needed To Use the Bathroom - https://www.msn.com/en-us/news/crime/police-say-driver-without-license-went-124-mph-at-3-am-because-he-needed-to-use-the-bathroom/ar-AA1NGFsyMississippi man shows up drunk to bail out pal arrested for DUI, gets his own DUI month later then dies in jail cell - https://www.msn.com/en-us/crime/general/mississippi-man-shows-up-drunk-to-bail-out-pal-arrested-for-dui-gets-his-own-dui-month-later-then-dies-in-jail-cell/ar-AA1NtNG4A husband and wife were both arrested for driving under the influence (DUI) in separate incidents on the same night, within just two hours of each other, Portsmouth police reported - https://undercoverist.org/kaila-mcgreal-matthew-wheeler-arrested-for-dui-same-night/Follow The Rizzuto Show @rizzshow on all your favorite social media, including YouTube, Facebook, Twitter, Instagram, TikTok, and more. Connect with The Rizzuto Show online at 1057thepoint.com/rizzSee Privacy Policy at https://art19.com/privacy and California Privacy Notice at https://art19.com/privacy#do-not-sell-my-info.
In this episode, we dive into the adaptability of the food distribution industry to temperature tracking. Our guest, Per Mange, CEO and founder of Surfact, breaks down the intricacies of the food distribution network and what's next for additional temperature-controlled industries. For more information, subscribe to Running on Ice the newsletter or podcast. Follow the Running on Ice Podcast Other FreightWaves Shows Learn more about your ad choices. Visit megaphone.fm/adchoices
This week the markets send mixed signals – beef prices slide but middle meats refuse to budge, chicken keeps dropping while avian flu stirs again, and pork bellies dip as loins hold value. Grains stay calm and dairy finally bounces after weeks of decline. Is this the start of real relief, or just the setup for another rally?BEEF: Prices are slipping across most cuts, with chucks, sirloin flap, rounds, and grinds leading the way lower. Even ribeyes and tenderloins paused their climb, though holiday demand will likely push them higher again soon. The big question – will packers tighten harvests to stop the fall, or do we get a few more weeks of relief?POULTRY: Chicken prices keep sliding, with boneless skinless breasts hitting 18-month lows and no clear bottom yet. Production still looks strong, though government reporting is on pause during the shutdown. The real watch – does this drop keep running, or are we about to hit the floor?GRAINS: Harvest is rolling along, and markets aren't budging much. Corn slipped to $4.06 from $4.15 last week, with soy and wheat stuck in the same tight range. With big crops expected, the question is – what's it going to take to shake these markets out of neutral?PORK: Bellies keep sliding, down to $151 from last week's $169 – and that means bacon pricing should ease too. Butts and ribs are inching higher, while loins continue to shine as the best value in pork. The question now – is this just a seasonal dip, or the start of a bigger shift in pork markets? DAIRY: After six straight weeks of declines, the CME finally turned higher. Barrel is up 6, block up 10, and even butter ended its slide with a 6-point gain. The big question – is this the start of a real rally, or just a short bounce before more pressure ahead?Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn
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Mentre ostacola le vendite di alcolici internazionali negli Usa con i dazi, Trump ne approfitta per rilanciare (per i fanatici MAGA) la sua vodka fallita 14 anni fa. La contro-campagna dell'industria degli alcolici contro gli estremismi dell'OMS: non sempre l'alcol fa male alla salute, anzi. Il distillato migliore al mondo è un whisky giapponese da mille euro a bottiglia, ma si fa onore anche un whisky italiano. Ecco la selezione delle notizie dai media internazionali sul mondo di drink e distillati.
partito il 29 settembre 2025 il ciclo di cene-evento “Pizza, una questione di famiglia”, il format ideato da Enzo Coccia insieme ai figli Marco e Andrea, che fino a novembre trasformerà la Pizzeria La Notizia 94 di Napoli in un palcoscenico dedicato al valore della pizza come eredità familiare. L'iniziativa nasce con l'obiettivo di sottolineare la trasmissione di saperi, emozioni e identità da padre a figlio, così come accade in molte storiche famiglie di pizzaioli, amiche e protagoniste di questo progetto
Il 27 settembre 2025 il mondo ha celebrato la Giornata Mondiale del Turismo, appuntamento che dal 1980 richiama governi, istituzioni, operatori e viaggiatori a riflettere sul valore del turismo e sulle sue sfide. “Turismo e trasformazione sostenibile” il tema scelto per quest'anno da UN Tourism, nuova denominazione dell'Organizzazione Mondiale del Turismo delle Nazioni Unite, con un richiamo forte alla responsabilità collettiva verso le comunità locali e il pianeta.Uno dei messaggi principali emersi dagli interventi istituzionali, a partire da quello del Segretario Generale ONU António Guterres, è che nessuna destinazione può prosperare se chi ci vive subisce gli effetti negativi del turismo di massa.
The reach and impact of our food systems – that is, the complex, interconnected, and globalized web of institutions, resources, and processes that bring food from the farm, to the table, and into the waste stream – is universal: every single one of us has either worked in ourselves, or known people who work growing, raising, producing, processing, packing, transporting, preparing, or serving the food we all eat.In the food we consume, we become connected to the conditions, the labor, and the people of the food system that produces it. Fully 1 in 10 American workers, over 17 million people, work in paid frontline food system jobs. And millions more work at home to plan, shop, prepare, and in many households, grow the food their children and families eat.There are massive implications for schools as well, as they participate in the food system directly to bring literally billions of meals to children each year, and as labor in the food system impacts the families, children, and communities our schools serve.My guests today are Laura-Anne Minkoff-Zern and Teresa M. Mares, associate professors and co-authors of Will Work for Food: Labor Across the Food Chain, available from University of California Press in September. Their book captures the grim realities faced by food workers alongside the opportunities for solidarity at every point in the system while amplifying the successes and challenges faced by movements to make food work, good work.“As long as people are suffering to get food to our plates,” they write, “we need to center food workers in any vision for a just food system.”Will Work for Food book from UC Press
The screw worm is closing in on Texas, threatening the nation's largest cattle herd and the beef market with it. Avian flu resurfaces, pork stays steady, and butter keeps sliding – but is beef facing its biggest challenge yet?BEEF: The new screw worm was found less than 70 miles from Texas, potentially impacting the beef industry. Prices are falling for many cuts, but ribeyes and tenderloins stay expensive. The real question – do we have a few more weeks of relief, or are we on the brink of something much bigger?POULTRY: Avian flu has returned, hitting 2.5 million egg layers in Wisconsin, with more turkey cases piling on. Chicken prices are falling, with wings, breasts, and tenders dropping in price. The question now is – will this market reset hold, or will avian flu spoil the party?GRAINS: Argentina tried a quick cash grab by suspending export duties on corn and soy, raking in billions in just two days before reinstating them. Here in the U.S., the markets barely blinked – corn ticked up to $4.15, with soy and wheat holding steady. Will global moves finally shake up these calm grain markets, or are we stuck in steady mode for a while longer?PORK: Bellies nudged up to $169, but don't be fooled – I still see more downside ahead for this market. Loins are steady, ribs are inching higher, and butts are showing some strength. The big question – are we about to see pork finally heat up, or will it stay the quiet value play against beef's chaos?DAIRY: The CME finally showed a flicker of life this week – barrel had its first uptick in a month, block slipped a bit lower, and butter keeps sliding. Is this the true bottom we've been waiting for, or will butter keep melting into the holiday baking season?Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn
Descubra como o Open Delivery, uma iniciativa liderada pela Abrasel, está revolucionando o setor de delivery de alimentos no Brasil. Este movimento estabelece padrões abertos de comunicação, permitindo a integração eficiente entre restaurantes, marketplaces, sistemas de gestão e operadores logísticos. Nesta palestra, exploraremos como o Open Delivery promove a interoperabilidade, reduz custos de desenvolvimento, aumenta a competitividade e simplifica a gestão de cardápios e pedidos, criando um ecossistema mais dinâmico, acessível e inovador para todos os envolvidos.Convidados: Guilherme Camargo, lider tecnico da Open-Delivery
Si è tenuta al Renaissance Hotel Mediterraneo la presentazione ufficiale del secondo volume di Calici & Spicchi – Atlante della pizza e del vino, edito da Malvarosa e firmato dalla giornalista enogastronomica Antonella Amodio. Dopo il successo del primo capitolo, dedicato alle pizzerie campane, l'autrice ha ampliato lo sguardo al panorama nazionale e internazionale, raccogliendo 101 indirizzi italiani dall'Alto Adige alla Sicilia e oltre venti Paesi stranieri.
In this episode of Titans of Foodservice, host Nick Portillo sits down with Emily Reeves, Vice President of Capital Solutions at Bridge, to unpack the financial strategies every foodservice founder needs to know.Emily shares how she has helped founders secure more than $300 million in growth capital in 2025, breaking down complex loan structures into practical, actionable insights. Together, Nick and Emily explore smart ways to leverage debt without giving up equity, overlooked financing opportunities, and proven negotiation tactics that empower founders to scale on their own terms.RESOURCESPortillo SalesCONTACT Nick: nick.portillo@portillosales.com
In occasione di una guest organizzata a Milano da Dario Schiavoni, bar manager del nuovo ByIt in Brera, ho conosciuto Roger Yamagishi. Giapponese, è bar manager di The Odd Couple a Shanghai (progetto nato dalla mente di due fuoriclasse della mixology internazionale, Shingo Gokan e Steve Schneider), uno dei locali più iconici del panorama asiatico, spesso presente nelle classifiche Asia's 50 Best Bars.
C'è una strada al quartiere Vomero che profuma dei sapori antichi della Napoli che fu. È via Filippo Cifariello e qui, un angolo dopo l'altro, si snoda il progetto di Angela Gargiulo che ha trasformato la sua passione per la cucina in un laboratorio sociale ed enogastronomico.“Nasco come ceramista”, racconta, “ma ho capito che vivere di ceramica era diventato difficile. Così ho deciso di mettere in tavola la mia altra grande passione: la cucina”.
In this episode of Table Talk, Rosanna Caira, editor and publisher of Foodservice and Hospitality magazine speaks with Toronto chef Nuit Regular and her husband and partner Jeff Regular. The husband-and-wife team discuss how they met in Thailand, the collection of 13 successful restaurants they've created together and the secrets that help them succeed both at work and in their personal lives.
Recorded Live at the GFS Food ShowIn this special episode, we took Nashville Restaurant Radio on the road to the GFS Food Show, capturing the voices, stories, and energy of food professionals from across the region. From chefs and owners to tech innovators and vendor partners, the conversations all carried a common thread: this business is tough, but the passion runs deep.Featured Guests:Nick Florek – Head of Back of House (backofhouse.io), sharing how their platform connects restaurants with the best technology partners.Jennifer Hanson – Owner of The Restaurant on 79, talking about growth and building resilience in today's climate.Camden Dotson – Line Cook at The Bear & Butcher (Lexington), giving perspective from the back of the line on what keeps young cooks motivated.Brian Baxter, Gabe Howard & Nick Rodgers – The leadership team at Prime & Pint (Columbia, TN), reflecting on small-town hospitality, creative cooking, and the realities of opening and running a new concept together.Bill Laviolette – Owner of Shotgun Willie's BBQ (Nashville), speaking on community, grit, and staying true to your brand.Darryl Dinning – Owner of Pastiche Catering (Nashville), discussing the unique challenges and rewards of catering.Woods Murphy – GM of Le Peep Belle Meade, on what it takes to run a neighborhood staple.James Pope – Owner of Mo Better BBQ & Fish, sharing his entrepreneurial journey.Sterling & Derrick Dowdy – Father-and-son duo behind Archer's in Hardin, on legacy, family, and food.Brett Michel – GM of Gordon Food Service, reflecting on the role of vendors and why shows like this matter.Together, these conversations paint a raw and inspiring picture of the restaurant world in 2025: costs are rising, the grind is real, but the excitement of being in the room with peers, products, and possibilities is what keeps everyone moving forward.
Organizzare un viaggio non è mai stato così semplice, ma soprattutto non è mai stato così personale. L'era dei pacchetti standard e delle proposte generiche è ormai alle spalle, oggi il turismo vive un'autentica rivoluzione guidata dall'intelligenza artificiale che sta trasformando l'esperienza di ogni viaggiatore in un percorso unico costruito sulle sue esigenze, i suoi interessi e persino sul suo stile di vita.
After weeks of rising costs, the markets are finally taking a breather. Beef is still tight, chicken is easing, pork bellies are drifting lower, and dairy might be finding its bottom. It's not a full cooldown, but it feels like the first exhale in a long while.BEEF: Harvest ticked up to 561K head, but most cuts are easing lower – a welcome shift after months of pressure. Middle meats like ribeyes and tenderloins remain stubbornly high, and with the holidays ahead, record pricing could be in play. The real question: how long before consumer pushback forces this market to blink?POULTRY: Production is still running hot – over 7 billion chickens processed this year – but now supply is outpacing demand, pushing prices down across wings, breasts, and tenders. The seasonal dip isn't unusual, but the size of these price drops is worth watching. Meanwhile, avian flu is stirring again with seven new turkey cases, hinting the calm streak may be over.GRAINS: Harvest is just beginning, with corn already 7% in – but prices are holding steady. Corn slipped slightly to $4.11, while soy and wheat stayed flat, with biofuel quotas on the horizon that could shift demand for soy. For now, it's steady fields and steady markets – but will harvest season bring surprises?PORK: Pork remains the best bang for your protein buck as beef prices stay sky-high. Bellies slipped again to $168, with more downside likely in the weeks ahead. Loins are still the standout value, while butts and ribs are just inching up – making this the season to menu pork.DAIRY: Week five of declines has the CME looking softer, but this slide might be about done. Barrel dropped 4, block held steady, and butter tumbled another 15 – the steepest of the bunch. Are we finally at the bottom, or is there one more dip left?Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn
Il Whiskey Sour è uno dei cocktail più antichi e più conosciuti in assoluto: “un classico che non è mai stato di moda e quindi non è mai passato di moda”, come lo definisce Difford's Guide. Ecco allora la storia, la ricetta e le varianti di questo drink intramontabile, sempre perfetto in ogni situazione, sia d'estate sia in inverno.
Nella terra fra Tigri ed Eufrate, la “culla della civiltà”, l'agricoltura non era solo cereali e legumi. Tra l'Età del Bronzo e quella del Ferro, due colture raffinate – la vite e l'olivo – plasmarono paesaggi, commerci e identità culturali. Un recente studio dell'Istituto di scienze archeologiche dell'Università di Tubinga, basato sull'analisi di oltre 1.500 resti carbonizzati di semi e legni, ha rivelato come gli antichi mesopotamici affrontassero siccità e cambiamenti climatici coltivando con determinazione queste piante
Una tradizione familiare nel mondo dell'olivicoltura, tramandata di generazione in generazione e incontri che ne hanno arricchito il destino cambiandolo per sempre. Sono queste le radici su cui si innesta la storia di Madonna dell'Olivo e di Antonino Mennella, un uomo che sin da bambino è stato attratto dal mondo agricolo e dalle sue alchimie, intento a carpire i segreti della terra condividendo spazi ed esperienze con il nonno prima e con il padre poi.
In Cina piace la mixology italiana e Lorenzo Antinori porta anche a Shanghai il suo pluripremiato Bar Leone, migliore cocktail bar dell'Asia (e numero 2 al mondo). La Brexit è un flop anche in distilleria: le disavventure del gin lanciato dal promotore del “leave” Nigel Farage. La popstar Sabrina Carpenter festeggia il trionfo ai Grammy Awards a suon di cocktail in partnership con Johnnie Walker. Le notizie della settimana dai media internazionali sul mondo di drink e distillati.
Per secoli la capra cilentana ha nutrito famiglie e comunità del Mediterraneo, ma negli ultimi decenni rischiava di sparire nell'indifferenza generale. Le sue tre varietà, Nera, Grigia e Fulva, erano ormai ridotte a poche unità, sopravvissute solo come memoria di un passato contadino. A ridarle dignità e futuro ci hanno pensato Annacarla Tredici e Andrea Giuliano, fondatori della Tenuta Principe Mezzacane
Poultry leads the move lower as chicken prices ease, but across the board, the markets are full of mixed signals. Beef stays strong, dairy keeps sliding, and pork and grains add their own twists.BEEF: Demand is cooling a touch with grinds, briskets, and flanks easing back, but ribeyes and tenderloins are still charging higher. Supplies remain too tight for a true correction, so any relief looks more like a pause than a pullback. Heading into the holidays, the pain point for consumers hasn't hit yet – and we may not be close.POULTRY: Avian flu is back in the headlines – six new cases this week, hitting nearly 300K turkeys, stirred up by cooler weather and migration. On the chicken side, it's all good news: supply is finally ahead of demand, bringing prices down across the board. The question is, how long will the balance last?GRAINS: Markets are holding steady with corn at $4.17, soy flat, and wheat unchanged. All eyes are on the USDA report out Friday – if crop yield estimates are trimmed, we could finally see a push higher. Until then, it's calm in the grain bin.PORK: Bellies finally slipped, closing at $172 – down $10 from last week – and should keep easing over the next few weeks. But with cold storage stocks very low, don't expect a major falloff. Meanwhile, butts and ribs are ticking higher, loins are steady, and pork still delivers solid value on the plate.DAIRY: It's week four of declines at the CME – barrel down 8, block off 7, and butter slipping another 3. The slide keeps rolling, and while it's unclear how long it will last, for now we'll take the ride. Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn
Pepper acquired Kimelo to integrate its vertical distribution toolset with Pepper's AI-powered platform, aiming to help independent foodservice distributors streamline operations, manage customer relationships, and optimize sales. The combined platform provides enhanced digital tools for ordering, management, and revenue growth. Pepper's CEO Bowie Cheung and Kimelo's CEO Kim Spalding stated the acquisition will support distributors in adapting to industry complexity, consolidation, and changing customer needs by leveraging AI and ecommerce technology.Learn more on this news by visiting us at: https://greyjournal.net/news/ Hosted on Acast. See acast.com/privacy for more information.
Summer's still sizzling in the beef market, but other proteins and dairy are slipping. From ribeye highs to butter slides, it's a week of high steaks and low falls across the board.BEEF: Signs point to the market finally cooling as we move through September – but it may be short-lived. Ribeyes, tenderloins, chucks, rounds, and grinds are still climbing, though thin meats like skirts and briskets are starting to slip. With herds small and Mexico still closed, high prices aren't going anywhere soon… moderation may be coming, but not just yet.POULTRY: Production stays strong – up about 1% – but prices are sliding for the second week straight. Wings, breasts, and tenders are all moving lower, making chicken a solid feature right now. Still, with one new avian flu case reported and cooler weather coming, could we see trouble ahead?GRAINS: Corn nudged back over $4 for the first time in three weeks as export demand looks solid and crop estimates soften a bit from “best ever” to “some issues.” Soy keeps trying to rally but can't quite get there, while wheat remains the bargain buy of the bunch.PORK: Bellies are stuck in the $180–$185 range, closing at $182 – but the next move looks lower, so it's not the time to load up. Butts and ribs are bouncing back after recent declines, while loins continue to be the standout value cut.DAIRY: Week three of a sliding CME – barrel down 1, block down 3, and butter off another 11 after last week's steep drop. It's not a massive slide, but the steady decline is adding up – will the dip deepen, or start to level out?Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn
Hospitality leader Tom Neely discusses how businesses are responding to labor challenges, shifting guest expectations, and sustainability goals in today's foodservice industry through thoughtful leadership and innovation.
In the U.S., nearly one in five children are living with obesity, and over a quarter of adolescents aged twelve to nineteen are prediabetic. Shockingly, only two percent of children meet the daily recommended intake of fruits and vegetables, and over thirteen million children live in food insecure households. This means that school meals are often the most reliable and nutritious food they get each day. In this episode, we hear from three innovative chefs working in school nutrition who are transforming the school cafeteria. They share what goes into creating delicious and nutritious school lunch programs that set children up for success, even under tight budgets and strict guidelines. This is a must listen if you're in school nutrition or are curious about school lunch programs. In this episode you'll hear:1:20 – Why are school food programs so important?3:30 – Chef Rebecca Polson's story4:20 – Chef Jason Hull's story6:15 – Chef Taylor Thompson's story8:30 – What criteria are used to create school lunch recipes?12:10 – What is the National School Lunch Program in America?16:00 – Scratch cooking, speed scratch cooking and heat & serve21:35 – What are the chefs' biggest challenges?22:40 – Where do schools source their food?30:30 – School food policy31:45 – K-12 recipe development with Pacific Coast Producers34:10 – Surprise favorite recipes for the kids36:30 – Food tips for busy familiesThank you to our sponsor, Pacific Coast Producers.References:Culinary Institute of America's Healthy Kids CollaborativeNational School Lunch ProgramCredits:Host - Dr. Sabrina Falquier, MD, CCMS, DipABLM Sound and Editing - Will CrannExecutive Producer - Esther Garfin ©2025 Alternative Food Network Inc.Become a supporter of this podcast: https://www.spreaker.com/podcast/culinary-medicine-recipe--3467840/support.
Summer's wrapping up, but the markets are still making waves. Pork bellies take a dive, beef keeps the heat on, and chicken cools just in time for football season. From butter drops to grain gluts, it's a late-summer belly flop across the board.BEEF: Prices keep climbing as production stays tight – 547K head harvested this week and even fewer expected with the holiday ahead. Chucks, grinds, ribeyes, and tenderloins are leading the charge, while strips are still the relative value. The market may cool off soon, but not yet – buy now, waiting will cost you money.POULTRY: Chicken prices finally cooled off for Labor Day – wings, breasts, and tenders are all down. Production is still running strong, about 1% ahead of last year, so we'll take the win and enjoy cheaper chicken for now. One small avian flu case popped up, but nothing major.GRAINS: Another rally fizzled – corn harvest is pegged at a massive 16.7 billion bushels, keeping prices in check. Corn nudged up slightly to $3.94, while soy and wheat stayed flat. With crops this strong, the market's still waiting for a spark to push things higher.PORK: Bellies slipped again, closing at $181 with more downside likely ahead. Butts and loins are steady, ribs are edging up, and overall production is running about 2% lower year-to-date. With nothing pushing demand higher, this market looks set to stay quiet for the next few weeks.DAIRY: CME gave back August's gains – barrel down 2, block down 3, and butter dropping a sharp 14. After weeks of climbing, this market is sliding fast… will the downturn stick?Savalfoods.com | Find us on Social Media: Instagram, Facebook, YouTube, Twitter, LinkedIn
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.
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 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
Jess witnessed a crazy situation recently...would you have done what she did?
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?